Everything's Better With Butter Banana Cake™

What makes this cake taste amazing, it's butter. This is perfect for a holiday, a get together or anytime. 

2 - 3 c. flour
1 - 1  2/3 c. sugar (regular or dietetic. 
1  1/4 tsp. baking powder
1 tsp. baking soda
1/4 - 1/2 tsp. salt
2/3 c. each: butter (cut up) , ripe bananas cut into pieces and smashed, milk or (buttermilk)
1 - 2 tsp. lemon juice (if using buttermilk, omit lemon juice)
2 eggs
Non stick cooking spray

Preheat oven to 350. 

Grease a baking pan with non stick cooking spray. Place some of the flour in bottom of baking pan and tilt pan to spread flour around.

In a measuring cup combine milk and lemon juice. Stir to mix. 

In a mixing bowl sift together flour, sugar, baking powder, salt, baking soda.

Add butter, milk and bananas and mix with a spoon until flour is coated. 

Beat mixture with a hand electric or stand mixer for a couple of minutes. Add eggs and beat for a couple of minutes more or until mixed. 

Pour cake mixture evenly into baking pan. Place into oven and bake for 30 - 35  min or until done.

Remove from oven when done and let cool before frosting or serving.

Serves 10.

Asian Turkey Salad™

This is a great way to use leftover turkey from the holidays. You can use leftover chicken too.

1 orange sliced in half and zested 

2 c. sliced cooked turkey

3 c. romaine lettuce

1 c. each: chopped onions, chopped cucumber, snow peas

1 - 2 T. low sodium soy sauce

1 can water chestnuts sliced

1/8 - 1/4 tsp. each: salt, pepper

1 clove garlic crushed, chopped

1 tsp. oil

1 - 2 tsp. sesame seeds (optional)

1/8 c. sliced green onions

Rinse, zest and cut orange in half.

Peel, rinse and chop garlic. 

In a measuring cup, combine oil, garlic, soy sauce, salt, pepper, orange zest. Squeeze juice of 1/2 orange through strainer into cup. Stir with fork to mix well. 

Place cooked turkey in a clean bowl. Pour soy sauce mixture over turkey and toss to coat. Place in refrigerator to marinate for a few hr.

When you're ready to assemble salad, rinse and pat dry lettuce. Place lettuce in a serving bowl.

Peel, rinse and chop onions. Arrange onions in bowl over lettuce. 

Open can of water chestnuts, drain, chop and arrange in bowl over lettuce.

Rinse and chop cucumbers, green onions and arrange in bowl over lettuce.

Remove turkey from refrigerator and arrange in bowl over lettuce. 

Snip end off of snow peas and cut in half (bias cut). Arrange in bowl over lettuce

 Peel and section other half of orange and arrange in bowl over lettuce. 

Chill in refrigerator until ready to serve.

Just before serving, sprinkle sesame seeds over salad.

Serves 4 - 6. 

So Easy Chicken Scallopini™

This is an easy recipe for dinner or anytime. 

1 lb boneless skinless chicken breasts or thighs
1/3 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
2 - 4 T olive oil
1/3 - 1/2 c. chicken stock (low sodium)
lemon zest
1 c. mushrooms
1 - 1  1/2 T fresh lemon juice (adjust to taste)
1/4 - 1/3 c dry white wine
1 clove garlic, crushed and chopped
1 tsp. each: dried parsley, dried oregano, dried basil, cornstarch 

In a dish combine: flour, salt, pepper, lemon zest, half of: basil, parsley, oregano. Mix with fork.

Place chicken between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add some of the oil. Add chicken to pan and cook on 1 side for 4 - 8 min. Flip over and cook chicken on other side for 4 - 8 min or until done. Remove chicken from skillet and place on serving plate to let rest.

In a measuring cup, combine chicken broth and cornstarch. Mix until cornstarch is dissolved.

While skillet is on medium heat, add chicken broth mixture, lemon juice, mushrooms, rest of herbs, rest of oil and garlic to skillet. Reduce heat to medium low and carefully add wine. Stir sauce with whisk for 5 - 8 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4 

PTA Potluck Chicken Salad™

Fall is the season for get togethers. This recipe is perfect for potlucks or anytime. 

1 pkg.  (16 oz) elbow macaroni 

2 stalks of celery chopped 

1 can (8 oz) pineapple chunks drained

1 c. Red or green grapes halved

1 - 2 c. light mayonnaise 

1 can (12.5 oz.) chopped cooked chicken drained

1/8 - 1/4 tsp. each: salt, pepper

Cook macaroni according to package instructions, drain well. 

Rinse and cut: grapes and celery. 

Open and drain cans: chicken, pineapple chunks. 

In a serving dish: combine all ingredients, mix well and place in refrigerator to chill.

Serves 4. 

A Sunny Day Fried Egg™

Would you believe that I've mastered many egg dishes, but I could never master a simple fried egg until now.

2 eggs
1 T. butter
1/8 -1/4 tsp each: salt, pepper 

Heat nonstick skillet over medium-high heat.

 Lower heat to medium to medium low.

Add butter. 

When butter is melted, crack egg on the edge of pan and put eggs into pan.

Cook for 2 - 3 minutes on 1 side. Sprinkle salt, pepper over egg.

Flip eggs over with a clean spatula and cook on other side for 2 to 3 minutes more.

Remove eggs from pan and place onto a plate.

Serves 1

Little Green Gremlin Cocktail™

Who says that Halloween treats are just for kids.

This adult beverage is perfect for a party, watching your favorite horror movie, after trick or treating or anytime.


4 - 6 oz. vodka
1 tsp. sugar
3 c. Lemon lime soda
7 green clear hard candies
Ice


In a mason jar combine 2 - 3 green hard candies and vodka.  Shake to mix and let set for 4 -12 hours.

Place remaining candies in a plastic baggie. Use a meat pounder to finely crush candies. You can also crush them with a rolling pin. Pour candies in a dish and combine with sugar. Mix with fork. 

Wet the rims of 4 martini glasses with a wet napkin. Place a glass rim side down on dish to coat.  Repeat process with remaining glasses.

In a blender combine: vodka, ice, soda. Mix for 20 - 30 seconds or until blended.

Pour cocktail into garnished glasses.

Serves 4. 

Harvest Cake/Bread™

If you have too many zucchinis from your garden, this is a great recipe to use. 

2 c. each: sugar, shredded zucchini and drained
4 eggs
1/2 tsp. each: cinnamon, nutmeg
3 c. flour
2 tsp. vanilla
1 c. each: vegetable oil, chopped walnuts, crushed and drained pineapple
1 tsp. each:  baking powder, salt, baking soda
1/2 c. raisins

Preheat oven to 325'

Crack egg into mixing bowl and beat until fluffy. 

Add sugar and beat well. Stir in vanilla, oil and zucchini. Add flour, baking powder, salt, and baking soda. Mix well. 

Add raisins, nutmeg, walnuts and pineapple, mix well. 

Pour batter evenly into greased 9 by 12 cake pan or 3 greased and floured loaf pans. Sprinkle to with cinnamon sugar or you can use your favorite frosting if making a cake.

Bake for 1 hr or until nicely browned.