Best-Ever Banana Bread

It's been forever since I've made a blog post entry.  Someday I may get a chance to sit down and write why.

As for right now, I just made some amazing banana nut bread.  I found the recipe on the back of a bag of Gold Medal flour.  I've been told before that you can't go wrong when you try the recipes on the package of something.  the company doesn't want to put a recipe on there that makes their product look bad.

It is super moist and totally yummy!  I didn't have a stick of butter that wasn't frozen so I used Coconut Oil  instead.  We frequently seem to have a banana that gets too ripe before we eat it so I just toss them in my freezer.  I had 4 bananas in the freezer so when I ate breakfast I took them out to thaw.  Later in the day I had a few minutes to get the bread made.

Andy and I really enjoyed it!  It had a slightly crunchy crust and was soft and moist on the inside.  Delicious!


 Printable Recipe

Sue's Yeast Rolls

My girlfriend, Sue Blum, has always made the best yeast rolls.  She uses her bread machine to make the dough .  Many years ago, I got the recipe from her and started making my own.  I added some whole wheat flour.  I played around with how much of the flour should be whole wheat .  Then I decided to add some flax seed and subtracted some of the whole wheat flour.  Then I decided to use cracked wheat also and played around with how much to add. 

If you want smaller rolls, you can make more than 13.  I flatten then out to make my own hamburger/sandwich buns.  I also roll them into logs to make hotdog buns.  They are delicious as white bread or with the whole wheat, flax seed and cracked wheat added.

Printable Version

             
                   Yeast Rolls- Nancy Anderson's version

Recipe By     :
Serving Size  : 13    Preparation Time: 0:00
Categories    :


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           warm water
   1                       egg ( Egglands Best)
   1/4  cup            sugar
   3      Tbsp.        butter, melted
   1      tsp            salt ( Morton's Lite Salt)
   1      cups          Whole Wheat or Whole Wheat Graham Flour
   2      cups          bread flour
   2      tsp             bread machine yeast
   3      tsp             Vital Wheat Gluten (optional)
     1/4  cup           milled Flax Seed
     1/4  cup           cracked wheat

1. Put all ingredients into bread machine in the order listed.

2. Put bread machine on dough setting.

3. When dough is finished, shape into 13  rolls, cover and let rise for
30-45 min.

4. Bake at 350° for 13- 15 min. or til tops are turning golden brown.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
 Calories: 160
 Calories From Fat: 35
 Total Fat: 4.1g
 Cholesterol: 13.8mg
 Sodium: 111.3mg
 Potassium: 130mg
 Carbohydrates: 27.1g
 Fiber: 2.1g
 Sugar: 3.9g
 Protein: 4.7g

Comments: Sue Blum's Recipe but I've altered it some by adding Flax Seed and
some whole wheat flour.This can be made without a bread machine also.  You
just have to do all of the mixing and kneading by hand.  The nutrition is
calculated using  Eggland's Best Eggs and Morton's Lite Salt but of course
any egg  and salt will do.


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Chicken or Turkey Tetrazzini

Chicken or Turkey Tetrazzini

 

Printable Version 

 

This recipe comes from a book called Mother's In The Kitchen.   I purchased it almost 34 years ago when I was attending LaLeche League meetings with my firstborn.  It is a collection of recipes from different LaLeche League members around the country.  This one was submitted by Marilyn Braun from Huntsville, Alabama.  I hadn't made this in a long time and had forgotten how much I like it. 8 oz. Spaghetti broken in 2" pieces 3/4 c. canned sliced mushrooms, drained but save liquid 4 T butter 3 T. chopped onion 1/2 tsp.  celery salt or 1/2 cup chopped celery dash of cayenne pepper 1/4 tsp. marjoram ( optional) 1 can cream of chicken soup 1 tall can evaporated milk ( 1  2/3 cups) 2 T. chopped pimento ( 1 small jar) 2 cups cooked turkey or chicken ( We like a lot of meat so I use an entire rotisserie chicken) 1/2 cup sharp cheddar cheese 1/2 cup Parmesan cheese 1/2 cup sherry ( optional) Cook spaghetti according to directions on box.  Melt butter and saute onion.  Add seasoning and mushroom liquid.  Blend in soup and stir until smooth.  Gradually add the evaporated milk stirring constantly until smooth and thickened. In large bowl mix spaghetti, mushrooms, pimento, and turkey or chicken.  Pour in sauce and mix.  Pour into loaf pan or 13" x 9" pan.  Top with cheddar cheese and Parmesan cheese. Bake in 350 degree oven until it bubbles- about 30 min. You can make this up a day or so ahead of time and keep in refrigerator.  It can also be doubled and frozen or divided into smaller casseroles.

Babies Don't Keep

http://www.wifeysinger.com/2013/05/love-mama-series-andrea-jenkins.html?

 I love the article in the link above.  It is SO very true!  I didn't work at all for the first year of my children's lives.  Then I worked two days a week.  The time flew by and now I have four grandchildren.  As Cher's famous song says " If I Could Turn Back Time".  It is a balancing act though.  We have to cook , clean, do laundry , bookkeeping etc. but we should savor so many moments more and not rush to the next trivial job.  Which is more important, playing a Facebook game, or reading to your child?  I've done better as a grandmother.  I lay down with them sometimes, read books, snuggle, etc.  but I have the luxury of getting my " work" done when they aren't around. I think that's why I've turned into such a shutterbug.  I try to capture those moments and treasure them.  I started a journal right before Adam was born, almost 34 years ago.  I LOVE looking back on little things I would have forgotten such as when he discovered his heart beat.  I'm not as good at keeping a journal about the grandkids.  I have two blogs and a nice new blank journal Adam gave me for Mother's Day last year.  I better get with it!

Hidden Valley Original Ranch Cheddar Chicken

I've been very busy since my 92 year old mom fell and broke her pelvis last September.  That's why you haven't seen many blog posts.  I hope I get to return to blogging more often.  For right now, I'll give you this quick and easy recipe.  I made it a couple of weeks ago.  My neighbor walked in the house and wanted to know what we were having that smelled SO good!  It tastes as good as it smells!

Original Ranch Cheddar Chicken 


Click here for a printable version.

1 1/2 cups Hidden Valley Original Rance Dressing ( I use the light)

1 Tbsp flour

4 boneless, skinless chicken breasts

1/4 cup shredded sharp cheddar cheese ( I use Cabot's Seriously Sharp Cheddar)

1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees.  Mix together dressing and four.  Coat each chicken breast with mixture.  Arrange on a baking sheet.  I line my sheet with heavy duty foil and spray with PAM.  Combine both cheeses and sprinkle over chicken breasts.  Bake 25 min. or til juices run clear, and serve.

Scallops Pesto with Vermicelli

Click here to print recipe

Scallops Pesto with Vermicelli

This recipe came out of Cooking for 2 in the Fall 2007 edition.  It was submitted by Marilyn Lustgarten of Wentzville, Missouri. Andy and I loved it.  It was quick and easy.  Not too high in calories and made the house smell wonderful! 4 ounces uncooked vermicelli 2 Tbs. butter 1/2 tsp garlic powder ( I used the jarred minced garlic and used about a tsp.) 1/4 tsp. oregano 1/8 tsp. pepper 1/2 lb. bay scallops 2 Tbsp. white wine or chicken broth ( I found it to be a good excuse to open a bottle of wine to drink while cooking) 3 Tbsp. prepared pesto Cook vermicelli according to package directions and drain.  Meanwhile, in large skillet, melt butter.  Stir in the garlic, oregano and pepper.  Add scallops and wine or broth; cook an d stir over medium heat for 5-6 min. until scallops are firm and opaque. Reduce heat to low.  Stir in pesto; heat through.  Toss vermicelli into pan, toss and make sure it is heated through. A 1 1/4 cup serving equals 536 calories, 24 grams of fat, 76 mg. cholesterol, 481 mg. sodium, 47 carbs, 3 gms. fiber, 31 gm. protein. Now to get to sewing!  I have two orders to fill today plus a pile of things I need to mend or embroidery to give as gifts.  I also want to make one of the kitchen towels with scripture for myself!  I have loved making those and everyone that has used them has said they love them.  So it's about time I get to use one for myself!

Fall Designs & Pumpkin Bread

  Fall.  Bleh.  I love the colors and flavors.  I like the decreasing humidity and the slightly cooler temps and the end of yard work.  I do NOT like the feeling of impending doom.  I am not a fan of heavy clothes, coats, shoes, frost, snow, ice etc.  I like shorts and sandals, the beach, no coats, being able to walk outside without freezing and being encumbered by clothes.  

 

To add to that, fall means I have to return to work.  I used to work full time as a school nurse.  Now I've been blessed to do it only as a substitute which means I can make my own schedule.  Since we still need the income, that translates into me working as much as possible.  I'd rather be home cooking and sewing.  Even when I had a year round job and my children were young, I still didn't like fall.  Some parents like sending their children back to school but I liked having mine home and setting my own schedule.

 

I do love fall colors though.  They are so vibrant.  Nan's Nappies has some really cute fall designs that could look adorable on your child's shirt, onesie, burp cloth or blanket.  There are also beautiful designs for towels and adult shirts.  Click on the following links to check out the designs that are shown on Nan's Nappies Shutterfly share page:

School Daze

Back to School

Harvest Happenings

Back to School Critters 

Split Back to School ( names are not included, I can add your child's name in the font you choose)

 

Or what about these cute little designs on a shirt or bag?   You can choose the font or saying to be "written" on the "paper".

The one above is also applique' so the apple & leaves, heart and I will be filled with fabrics of your color choice.

Backpacks are another school necessity and I have added some names to some.  I have around 500 fonts from which to choose so your child's bag can be unique. I have over 100 colors of thread from which to choose also. 

  

   

Some don't want their child's name on the pack but a monogram or unique saying will set their pack apart from the rest.

 

 

 Now, for another thing I love about fall.  Pumpkin.  I love pretty much anything pumpkin.  One of our family favorites is Pumpkin Bread.  I make it all year round.  I teach 4 & 5 year old ( Pre-K & K) Sunday School and take pumpkin bread in as a snack fairly often.  Even the really picky ones will resist it at first, then they ask for seconds and even thirds!  I haven't had even one turn it down yet.  It is so moist and goes really well with some cream cheese or just plain.  Here's my recipe:

 

 Click here to print recipe

Pumpkin Bread

In large bowl mix together the following ingredients then set aside.

4 3/4 cups all purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp baking soda

1 1/2 tsp. ground cloves

1 1/2 tsp. nutmeg

1 1/2 tsp. cinnamon

3 tsp. salt

In  your large mixer bowl, mix together:

1 large ( 29 oz) can pumpkin ( not pumpkin pie mix but plain)

1 1/2 cups vegetable oil

4 1/2 cups sugar

6 eggs

As mixer is going, gradually ass the flour mixture.  Mix till well blended.

Pour into three greased 9" loaf pans and bake at 350 degrees for 1 hour and 15 min or until toothpick comes out clean.  After 10 min. dump the loaves onto a cooling rack.  When well cooled, wrap and refrigerate.  I often use heavy duty foil to wrap each loaf and then freeze.  Another way I wrap them is with Glad Press N Seal and then put several loaves inside a gallon size freezer bag.  Even after months in the freezer, you can thaw it and it won't taste like it's been frozen!

I often make mini loaves instead of the big loaves.  I have 6" mini pans and 4". I fill them around 2/3 full.  Both of those only take 40 - 45 min. to bake.