Frosted Banana Bars

I made these yesterday for a friend's birthday and thought it was a great new way to use up some ripe bananas! This recipe comes from Allrecipes. I've never seen my kids squeal for another piece of anything quite so frantically! Well, Gracie did that the first time she had jello - but it was her first real taste of sugar and she couldn't get enough!...ah, but I digress. The point is, they couldn't get enough!

I used up the remainder of the Cream Cheese Frosting I made for the cinnamon rolls a few days ago. This was quick to whip together - even with my best little man "helping!"

Frosted Banana Bars

½ cup butter, softened

1 ½ cups white sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

1 cup mashed ripe bananas (I used four ripe bananas)

Frosting (use store-bought cream cheese frosting or make your own from the version below)

Preheat the oven to 350 degrees. Grease a jellyroll pan.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla.

Combine the flour, baking soda and salt in a medium bowl; stir into the batter.

Finally, mix in the mashed banana.

Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.

Allow bars to cool completely (or as long as you can stand it!) before frosting.

Cream Cheese Frosting ( from My Kitchen Cafe)

8 ounces cream cheese

½ cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner’s sugar

2-3 tablespoons milk

Combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency.

Sweet and Sour Chicken

This recipe is from My Kitchen Cafe. I made it last night for dinner and it was so yummy! I accidentally used Teriyaki Marinade instead of Soy Sauce, (I was in a hurry and didn't read the label...doh!)but it is made up of mostly soy sauce any way! Also, I only baked it for about 35 minutes and it was perfect! It was quick and easy! I served it over rice for the family and I had it in a salad (watchin' the carbs!) and I'm willing to bet mine tasted every bit as good as theirs - maybe better!

Sweet and Sour Chicken

Chicken:

3-4 boneless, skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:

¾ cup sugar

4 tablespoons ketchup

½ cup vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Chicken Divan

Or as Russell always called it growing up, "Chick in dee truck!"

We love this dinner and it is one of the few that even my pickiest eaters gobble up. Cut up the chicken and broccoli really fine and babies can't get enough! I am frequently asked for the recipe.


This recipe comes from my Mom, but I have altered it a little, so here's my version.

Chicken Divan


2 bunches fresh broccoli, cut and steamed
1/2 cup butter
1/2 cup flour
4 cups chicken broth
1 can cream of chicken soup
2 Tbs. lemon juice
1 tsp. salt
3 or 4 chicken breasts cooked and cubed
1/2 cup Parmesan cheese (Plus some to sprinkle on top)

Preheat oven to 350.

Put cooked broccoli in the bottom of a greased 9x13 baking dish.
Melt butter in a saucepan. Blend in flour. Add chicken broth. Cook and stir until thick and bubbly. Stir in Cream of chicken soup, lemon juice, salt, Parmesan cheese and a dash of pepper.

Pour half the mixture over the broccoli. Top with the cubed chicken. Pour the remainder of the sauce on top. Sprinkle additional Parmesan cheese on top. Bake for 20 minutes or until hot and bubbly. Broil until top browns just a little.

Serve over rice (which, of coarse, you cooked while it was in the oven!)

Creamy Chicken Noodle Soup

This recipe comes from The Sisters' Cafe and here is my take on it. It is definately more noodles than soup - but that is the way Ian likes it! I made it twice in the last 2 weeks for sick friends. Just what the doctor ordered!

Creamy Chicken Noodle Soup

28 oz. chicken broth

1 cube (or 1 Tbs.) chicken bouillon

2-3 carrots, sliced

2-3 celery stalks, sliced

1/2 medium onion, chopped fine

8 oz. noodles (I used No Yolk wide egg noodles - lots of protein, no fat!)

1 pound chicken, cooked and diced

2 cans cream of chicken soup

12 oz. evaporated milk

Boil broth, bouillon, carrots, celery and onion for 20 minutes or until tender.

Cook noodles with another chicken bouillon cube and drain.

Add noodles, diced chicken, cream of chicken soup and evaporated milk. Heat, add a few shakes of pepper and serve!

(Goes awesome with my homemade bread recipe!)

Oatmeal Cookie Bars

I made these as a Treat for Ashlyn's Activity Days...too bad my brain doesn't work anymore and I made them a week early! (Hopefully the neighbor kids appreciated the mistake!)

Oh well, I'll just have to bake something yummy again this week! ;)

This recipe is adapted from the "Oatmeal Chocolate Chunk Bars" from My Kitchen Cafe. I merely substituted Reeses Pieces Baking chips for the chocolate chunks. The peanut butter flavor was just right!

I'm sure you could substitute all kinds of things to create different variations: dried cranberries and white chocolate chips, butterscotch chips, etc.

Oatmeal Cookie Bars

1 3/4 cup flour

3/4 tsp soda

1/4 tsp salt

1 cup oatmeal

3/4 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

12 ounces semi sweet chocolate chunks (I used Reeses Pieces from the baking aisle)

1 cup chopped walnuts (optional - I left these out)

Preheat oven to 375.

Whisk together dry ingredients and set aside.

Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients.

Stir in chocolate chunks and walnuts.

Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown.

I have pressed it into a small sheet pan and baked for 18 minutes.

Basic Sweet Rolls with Cream Cheese Frosting

I actually got up at 5:30 this morning to make these for Ian to take to work for his team. I love this recipe and the cream cheese frosting makes these cinnamon rolls
A-M-A-Z-I-N-G!




It took me 2 hours from start to drool (wish I could eat them!).




Basic Sweet Rolls (from Bosch)



1/2 cup water
1 1/2 cup milk
1/2 pound butter or margarine
6 cups flour
2 eggs, slightly beaten
1/2 cup sugar
2 tsp. salt
2 Tbs. SAF yeast (heaping)
aprox. half stick of butter or margarine, melted
brown sugar
cinnamon
Frosting (see below)


In small saucepan, melt butter with milk and water over low heat. Put into mixing bowl and add 4 cups flour, eggs, sugar and salt. Mix well. Add 2 cups flour and yeast. Mix well. Scrape down sides of bowl and then mix in more flour until sides of the bowl come clean.


Knead for 3-4 minutes.Place dough in greased bowl and let raise until doubled (about 30-40 minutes).


Punch down and turn out onto oiled counter. Roll out 3/4 inch thick (about 12"x24"), spread with melted butter, brown sugar and cinnamon.


Start at longer edge and roll. Cut into 24 rolls and place in 2 9x13 pans (greased).

Let rise for additional 30 minutes and bake at 375 for about 20 minutes.





Cream Cheese Frosting ( from My Kitchen Cafe)



8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

Combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency.

Best Bread Recipe EVER!

OK, it is The Best Recipe for me because it is the only one that hasn't ever failed! (Yes, even Laurie's "Never Fail Rolls" don't rise for me!)

I've gotten a lot of requests for it lately, so here you go. There are different quantities for 6 loaves, 4 loaves and 2 loaves. Ian likes this bread better with whole wheat flour. I am currently trying to use up white flour that is in our food storage, and it almost feels sinful! It is very yummy! It is great both ways.

This only takes me about 1 hour 15 minutes from start to scrumptious!



Bosch Basic Bread Recipe (4 loaves)
4 cups hot water
6 cups flour
2/3 cup oil
1/3 cup honey
1/4 cup Gluten
2 Tbs. Dough Enhancer
3 Tbs. SAF Yeast
2 cups flour
1 Tbs. salt
additional flour


Pour hot water in mixing bowl. Add 6 cups flour, oil, honey, gluten, dough enhancer and yeast. Mix well. Add 2 cups flour and salt and mix in. Within about 1 minute, add additional flour (1/2 cup to 2 cups) a little at a time.


**Tip** STOP adding flour as soon as the sides of the bowl come clean. If you add more, the bread will be heavier and denser. Be warned - it is a sticky dough!


When appropriate amount of flour has been added, knead for 8-10 minutes. Turn out onto oiled (not floured) counter top. (Oil your hands to work with the dough - then it won't stick to you.)
Divide the dough into 4 equal pieces, shape into loaves and place in greased loaf pans. Let rise for 30 minutes.


Bake at 350 for 30 minutes.


I follow the directions exactly! I'm too scared of failure not to! Maybe one day I'll add lemon juice instead of gluten and applesauce for oil. Actually, why don't one of you do that and let me know how it turns out! I can't risk it!

Ingredients for 2 loaves:
2 1/2 cups hot water
4 cups flour
1/4 cup oil
1/4 cup honey
2 Tbs. Gluten
1 Tbs. Dough Enhancer
2 Tbs. yeast
1 cup flour
1 Tbs. Salt.
Additional flour as needed.

Ingredients for 6 loaves:
6 cups hot water
8 cups flour
3/4 cup oil
1/2 cup honey
1/3 cup Gluten
2 Tbs. Dough Enhancer
4 Tbs. yeast
4 cups flour
2 Tbs. salt
Additional flour as needed.