Thursday, September 18, 2008

Banana Cake

I got this recipe from a "roommate" from BYU. It is easy, yummy, and presents well. Thanks Angie!

Layered Banana Cake
(thanks to Angie Gubler-Coons, who got this recipe from her mom)

Cream together:
2 sticks butter
1 C. sugar

Then add:
2 eggs
1 C. mashed bananas (usually takes 3! My trick is to freeze bananas as they go bad and then when I need them, just let them defrost before using. They look like black slugs, but create much more juice, leaving the cake more moist)

Sift together:
1 ¾ C. Flour
½ tsp. Salt
2/3 tsp. Baking soda

Then add:
5 Tblspn. Buttermilk
1 tspn. Vanilla
Mix until just barely combined

Grease and flour two 9” round cake pans. Bake at 350 for 25-30 minutes.

**I usually double the recipe and make 4 layers because they come out rather thin. Four layers make a nice size cake. Then I usually just generously frost between the layers, but not around the outside of the cake. Makes it look more “rustic” or “artsy”!

Cream together:
8 oz. cream cheese
6 Tblspn. Butter

Then add:
3 C. powdered sugar
1 tspn. Vanilla
juice of ½ a lemon

Monday, September 15, 2008

Dilled Mashed Potatoes

We can't get enough mashed potatoes at our house. We eat them almost every Sunday with some type of roast. It really is my hubby's FAVORITE food of all time and so he gets put in charge of them--and he does a GREAT job. He loves to add things; aside from the traditional butter and milk, he'll put in cheese, cream cheese, bacon, sour cream, etc.--and lots of it! I took the reigns on the potatoes this week and loosely followed the recipe below. Let's say that I used it as a guide and then followed in my hubby's shoes and put in lots of the extra stuff! Mmmmm!

Dilled Mashed Potates
(Taste of Home's Simple & Delicious, Sept/Oct 2008)

2 pounds Yukon Gold potatoes, peeled and cubed
2/3 cup 4% cottage cheese
1/3 cup shredded cheddar cheese
2 teaspoons butter
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed

(I probably put in 4X this amount!)
1/2 teaspoon salt

Place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain. Transfer to a large mixing bowl. Add the cheeses, butter, dill and salt; beat until smooth and fluffy.

Grilled Citrus Chicken

I gave in to an online recipe exchange and was sent this recipe. I figured it was worth a try. It was good--an easy marinade to throw together at the last minute and different than a traditional BBQ sauce.

Grilled Citrus Chicken
(I think this originally came from good ol' Betty Crocker)

6 chicken breast halves
½ cup frozen (thawed) orange juice concentrate
¼ cup vegetable oil
¼ cup lemon juice
2 tablespoons grated orange peel
½ teaspoon salt
1 clove garlic, finely chopped

Combine all the ingredients for the marinade. Place chicken in a freezer zip lock bag and pour marinade over the top. Turn and toss to make sure all chicken is covered. Refrigerate 2 to 24 hours but no longer.
Grill chicken for 15- 20 minutes brushing with marinade occasionally. Heat remaining marinade to boiling and stir one minute. Serve over chicken with mashed potatoes or rice.

Monday, September 8, 2008

Grilled Chicken with Stoned Fruit

My good friend JoAnna McAllister has been telling me about this recipe for years...literally. I had never made it because I was scared off by the fact that it called for chicken THIGHS and not breasts--I know, I am a wimp. Plus, my hubby isn't a fan of meat with fruit. But after talking with JoAnna on the phone recently, she talked me into at least trying it and promised I would like it. I did.

Grilled Chicken with Stoned Fruit
(thanks to JoAnna McAllister--don't know where she got it from, though)

2 lbs. chicken thighs (I used boneless & skinless)
1/4 c. EVOO
4+ cloves of garlic, minced
2 Tblspn. worcestershire sauce
2 Tblspn. dijon mustard
1 Tblspn. sweet smoked paprika
1 Tblspn. tabasco sauce

Mix above ingredients together and marinate chicken (I put it in a bag for about an hour).
Grill until juices run clear.

Peaches (however many you will eat), cut in half and pit removed
Drizzle with EVOO and sprinkle with salt and pepper.
Grill (do not allow them to touch uncooked chicken) about 5-6 minutes, until grill marks appear

1/2 c. balsalmic vinegar
2 Tblspn. brown sugar
2 sprigs rosemary

Mix above 3 ingredients in small saucepan. Bring to a boil, then reduce to simmer for about 6-7 minutes, until reduced by half.
Drizzle over peaches (and chicken).

Serve chicken & peaches with couscous (or rice) and drizzle with syrup.


Tuesday, September 2, 2008

Hearty Penne Beef

The name is lame. But the only other thing I could come up with was "Homemade Hamburger Helper"--which is probably worse. But the dish itself was pretty good--Marc really liked it. It is basically a casserole, but just on the stovetop--not baked. It was the perfect entree for me to use up the rest of my spinach and mozzarella cheese, so I figured I'd try it. Marc said "it's a keeper"--so I'm posting it for my records, lame name and all.

Hearty Penne Beef
(Taste of Home's Simple & Delicious, Sept/Oct 2008)

1-3/4 cups uncooked penne pasta
1 pound ground beef
1 teaspoon minced garlic
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) beef broth
1-1/2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped fresh spinach
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.
Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.

**not sure was "tomato puree" is, so I used a 10oz. can of tomato sauce and added about 1/4 c. diced tomatoes
**OH, in the magazine, it says that this recipe freezes well--next time I'll split the recipe before serving and freeze half.


Just a craving I had on Sunday afternoon...


1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

I doubled this of course! :) And I cooked them 8-9 minutes--they turned out perfect! Chewy and moist!