Banana Bread - Yummy, Easy, Quick

I think there is a good chance that, subconsciously, I buy more bananas than our family can eat just so I have a reason to make banana bread.  I'm not really sure the origins of this recipe.  My aunt was the first person in my family to bake it.  Then, it moved on to my cousin, who mixed things up, and now we all have slightly different variations that make it our own.  The one thing I do know is that it's really quite easy.  My family is full of a lot of great cooks, but baking was not high on their list---so naturally, our pantries weren't stocked with the usual necessities of a baker, i.e. brown sugar, yeast, or vanilla extract.  This recipe doesn't require any of those things (not even an mixer or whisk!)  That my friends is why this has become my favorite quick bread recipe.  Well, that and it's soooo good---soft, moist, and not overpowering in its sweetness or banana flavor! 

For this recipe, you will need:
1 Stick of Melted Butter
2 Eggs
1 and 1/4 Cups of All Purpose Flour (Whole Wheat is fine too)
1/2 Cup Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
2 Medium Sized Ripe Bananas
*Optional:  1/2 to 3/4 Cups of "Mix In" -- I used Semi Sweet Chocolate Chips, but you can use your favorite baking nut or a mixture of both.  I highly recommend adding a "Mix In" because without it, the bread can be a little soggy.

Preheat your oven to 350 degrees.  Meanwhile, prepare your batter!  Mash up your bananas with a fork.  They should be lumpy when done.

 

Mix all the ingredients in a bowl, except for the "Mix In" chocolate chips.  Mix for a minute or two with a spatula until well combined.  Yay! No need to haul out the giant mixer for this one folks!

When the batter is well combined, gently fold in your "Mix In" until well incorporated.  Mmmm...chocolate....

Pour the finished batter into a greased 7" by 9" baking dish and bake at 350 degrees for 30 minutes (oven times may vary) 





It should look like this when done.  Allow to cool at least 10 minutes before slicing --- that is probably the most difficult step in this whole recipe.  Enjoy everyone!



Chicken Gloria Casserole

It's Monday night and I'm making Chicken Gloria Casserole for the second time in the last two weeks.  I happened across this recipe whilst trying to find a quick, easy, and versatile chicken recipe.  Low and behold, I discovered Chicken Gloria Casserole from a fellow blogger featured on the Betty Crocker website.  I was a bit skeptical at first because I had to change the original recipe to suit my pantry, but it turned out fantastic! Not only was my husband happy, it also got the seal of approval from our toddler, which is really saying something.  The chicken was moist inside and crispy outside and the sauce was simply deee-lish.  And I mentioned it was versatile?  Last week I served it over rice pilaf, this week with baked potato (*note: later, I poured the cheesy sauce inside the potato and it brings new meaning to the term"loaded baked potato!") and next time I'm thinking of pouring it over pasta for a new take on the dish. 

Heat the oven to 350 degrees and gather the ingredients.  For my version of the recipe, you will need:
1 Package of Boneless, Skinless Chicken Breasts, thinly sliced
Salt and Pepper to taste
Flour for dredging (about 1/4 cup)
3 Tbsp Vegetable Oil
2 Tbsp Butter
1 8 oz Container of Fresh Mushrooms (Baby Bellas or White Button)
1 Small Juice Box (Apple or White Grape)
1 Can Condensed Cream of Mushroom Soup
6 Slices of Muenster Cheese
Parsley for garnish

The original recipe called for cream sherry wine, but we don't like to cook with alcohol since we serve it to our little girl.  I know the alcohol cooks off from the heat, but it's just our preference.  Not to mention it saves a pretty penny when you substitute with juice!  I also couldn't find "creamy mushroom soup" so I used condensed and added a  bit of water later in the cooking.

Slice the mushrooms and set aside for later.  Watch your fingers!

Heat a 12" skillet with 3 Tbsp Vegetable Oil over medium heat.  Salt and Pepper the chicken and lightly dredge in flour.

Brown both sides of the chicken in skillet over medium heat, turning once.  You don't have to cook it all the way through because it will finish cooking in the oven.

 

Mmmm, it smells yummy already right about now.  Transfer the chicken to a 13X9 inch casserole dish and set aside.  To the same skillet, add 2 Tbsp Butter and sauté with sliced mushrooms.  Season with salt and pepper and cook 1-2 minutes. 

 

 

Add juice box contents and cook another 1-2 minutes.

 

 

 

Add 1 Can of Condensed Cream of Mushroom Soup and 1/2 can's worth of water.  Cook until the sauce thickens.

 

 

 

Now, pour the mushroom sauce into the casserole dish over the chicken breast and top with 6 slices of Muester Cheese.

 

 

And...it's almost oven ready!

 

Cover with foil and bake at 350 degrees for 30 minutes.

After 30 minutes, remove foil and broil until the cheese bubbles and browns, making a delicious crust if you will.  (About 5 to 10 minutes depending on your oven)

 

Garnish with parsley and serve as desired.  There you have it, my version of Chicken Gloria Casserole.  Hope you enjoy!

 











Easy Sew Toddler Booster Chair Cushion

So, we're off to see the new Monster's University movie this weekend at Disney's El Capitan  with some good friends.  The kids are super excited, but with them being toddlers and it being the first movie for our friend's little fella, us parents are a bit anxious.  Our little girl saw her first movie at the same theater about 8 months ago.  She watched Tinkerbell Secret of the Wings and loved it.  But I got to thinking about the booster seats... They were hard and slippery and because the theater was cold, so were the seats.  So I came up with this ingenious little idea during a late night laundry session.  A Booster Chair Cushion with wrap over blanket!

The best part is it's super easy to make!  You will need:

An old receiving blanket:  not to thick and not too big is the key

1 piece of 1" thick foam (10" x 12") or 2 pieces of 1/2" thick foam cut to the same size

Sewing Machine and basic ability to sew a straight line

Ruler and Scissors

Glue Gun warmed up and ready to work!

 

 

Next, you fold down one side about 11 inches.

 

Now SEW from the FOLDED EDGE to the CORNER and back down the fabric about 12" inches to make a little pocket of sorts.  Try to sew on the very outer edge of the blanket, about 1/8" to 1/4".

Next, cut your foam sheet down to size.  I got this on sale in the remnant bin at my local fabric store.  It was only 1/2" inch thick, so I used 2 layers for extra cushion.  I cut mine down to about 10" inches tall by 12" inches wide.  Then, I trimmed off the corners from the longer side so it will fit nicely in rounded back of the booster seat.

 

Then, stuff your foam into the pocket of your blanket.  Make sure it lays flat.

 

 

Flip your creation over and use your hot glue gun to glue the corner down so the cushion will fit in the booster chair better during use.

 

Glue a pattern of dots on the back side to keep your cushion from sliding off the booster chair.  I used 2 full pumps per dot.  Allow the glue to dry completely before flipping over or touching.

 

 

And viola!  Now your little one can enjoy the movie without sliding out of their chair.  Bonus: the extra blanket that hangs off the side of the cushion can be wrapped over them if the theater is chilly!

 







 

Lemon Crinkle Cookies

When life hands you lemons, I say "Make lemon cookies!"  --No offense to you lemonade lovers out there as I do enjoy a refreshing glass now and then, but who can say no to cookies?  These Lemon Crinkle Cookies are everything a cookie should be!  Slightly crunchy outside while moist, chewy and fluffy inside!  The lemon isn't too tart and the added sugar isn't too sweet.  I think I've found a new reason to load up on lemons...

We had a bit of a "Free Farmer's Market" at work today.  Those with green thumbs and generous spirits brought a load of goodies to share with us!

Okay, so aside from the zucchini the size of a wiffle bat, the lemons caught my eye, so I brought a couple home to grill up lemon pepper steaks for dinner.

I didn't want to waste the extra lemons I had since I only needed a few tablespoons for my steak marinade, so I began perusing around for something fun and different.

That's when I came across this "Lemon Crinkle Cookie Recipe."  It was award winning and looked simple enough, so I decided to give it a go.  And I figured since I was going through the trouble, I may as well double the recipe and bring some back to work for Friday. 

I don't have pictures of the actual mixing process, as I also had my hands full playing tea party with my 2 year old, but the process was pretty simple.

After the dough was mixed, in the refrigerator it went.  The recipe doesn't say to do this, but it was bath time and I didn't want to leave the dough sitting out on the counter.  Actually, I think it made rolling out the dough into little balls much easier!

Now for the sticky part... Get ready to get your hands a bit dirty...

Roll the dough balls in powdered sugar and place on a cookie sheet.  I lined mine with Reynold's No Stick Foil--this stuff is awesome--nothing sticks!  I also pressed mine down a bit to make them more flat for baking.

 

Into the oven at 350 degrees for about 13 to 15 minutes until bottoms are just golden brown and a crinkle texture appears on top.  I know the recipe says 9 to 11 minutes, but since mine were cold from the refrigerator they needed a bit of extra time.

Fresh out of the oven and by now my kitchen is filled with a sweet, lemon aroma!

Here is the original recipe:

LDS Living Lemon Cookie Recipe

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.