The Best Banana Cake with Cream Cheese Frosting!

Ok so who hasn't had brown or maybe even black bananas sitting on their counter at one point or another? Usually when thats the case in my house I'll whip up some bread or muffins but after awhile you want to try something new! I started searching through cookbooks and the internet and found this glorious recipe and to be honest the name really doesn't do this cake justice. To say its the Best Banana Cake would be an understatement!  I beg you to try this!!! Oh and be sure to serve it with a big tall glass of milk! 

The Best Banana Cake with Cream Cheese Frosting-Adapted-food.com

1 1/2 cups bananas, mashed, ripe

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

3 1/2 cups icing sugar

*Please see my note at the bottom about the frosting. =)

Garnish

Chopped Walnuts

Preheat oven to 275°.

Grease and flour a 9 x 13 pan.

In a small bowl, mix mashed banana with the lemon juice; set aside.

In a medium bowl, mix flour, baking soda and salt; set aside.

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

Beat in eggs, one at a time, then stir in 2 tsp vanilla.

Beat in the flour mixture alternately with the buttermilk.

Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted icenter comes out clean.

Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.- *(I did not put my cake in the freezer because I baked it in Pampered Chef Stone and if you use them you know you cant put them into a cold freezer straight from the oven. My cake is still VERY moist despite not putting it in the freezer).

For the frosting, cream the butter and cream cheese until smooth.

Beat in 1 teaspoon vanilla.

Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.

Spread on cooled cake.

Sprinkle chopped walnuts over top of the frosting, if desired.

Some have suggested to keep it in the refrigerator, that its best served cold! =)

*Note- For me the frosting is alittle too much for a 9x13 pan so next time I will half the frosting recipe and put a thin layer on the cake. If you were making this in two 8" or 9" pans where you spread some frosting in between and frost the whole cake then the original recipe would be a perfect amount!!

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

4-Boneless, Skinless Chicken breast
1-Cup Salsa (I would add maybe 1/2 cup more)
1-can condensed cream of chicken soup
1-Packet taco seasoning (I would only use half a packet)
1/2 Cup Sour Cream (I used about 3/4 Cup)
6-Tortillas

Place Chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl combine soup and salsa. Pour over chicken. Cook on high 4 hours. (mine only took 2 hours on high). Shred chicken with two forks and stir in sour cream. Add chicken back to crock pot to combine. Serve on tortillas or as desired. We added cheese and extra salsa to our tortilla when we ate them. =)

Mexican Casserole

 

Mexican Casserole

1lb Ground burger-browned

Small Onion-Chopped

Small Green Pepper-Chopped

Small can of sliced mushrooms (or fresh)

2-pk of Pillsbury Buttermilk biscuits

2-Large tomato-Chopped

2 Cups Shredded Cheese- I used an American and Cheddar blend

Salt & Pepper to taste.

Spray the sides and bottom of a 9x13 pan with cooking spray and then Line the bottom of the pan with both packs of biscuits and press together.

 

Next brown the hamburger in a pan with the onion, green pepper and mushrooms, season with salt and pepper. Next layer on top of biscuits.

Next layer chopped tomatoes and then the cheese.

 

 Finally Bake at 375 for 20-25 minutes till biscuits are baked and cheese is melted.

*Note my oven tends to bake hotter so I set the temp at 350.

Enjoy!!

The best thing I've Baked so far!

I would like to introduce to you my beautiful daughter Haylie Elizabeth. She was born on February 17 and was 8lbs 11 ounces. This should explain why I haven't posted anything for such a long time. Please forgive me. My time has been spent feeding & diapering this beauty.

Pizza Casserole

This is a great recipe that is quick and easy, both Hubby and I enjoyed it. I have noted some changes I made. Hope you enjoy it too!! =)

 

Pizza Casserole

1-Bag of Egg noodles- I used Rotini noodles
1-Large can of Ragu Sauce-I used 2 Jars of Prego Pizza Sauce
3-4 Cups shredded Mozzarella Cheese
1-1/2 lbs ground Beef
1-Package of Pepperonis-I used half a pack 

I added onion to the ground burger and Italian seasoning. I also sprinkled the top with more Italian seasoning.

Preheat oven to 350 degrees. Brown the burger (add onion and seasoning if you desire), cook noodles as directed on package. In a 9x13 pan layer the following, spread a thin layer of tomato sauce on the bottom and then layer half the noodles, next half the ground beef and half of the remaining sauce, next the rest of the noodles, half the cheese the rest of the meat, rest of the sauce and the rest of the cheese. Next layer the pepperonis and if you desire sprinkle with Italian seasoning. Cover with foil an bake for 30 mins, then remove foil and bake another 10-15 minutes.
Serve with sliced Italian bread.

Johnsonville Three Cheese Italian style Chicken Sausage & Broccoli Rigatoni

 Johnsonville Three Cheese Italian style Chicken Sausage & Broccoli Rigatoni

12 oz uncooked rigatoni or pasta of your choice
3-Cups fresh or frozen broccoli florets
1-medium red bell pepper, chopped
12 oz Johnsonville Three Cheese Italian style Chicken Sausage-or Sausage of your choosing
1/2 Cup Italian dressing-I used 1 cup
Grated Romano or Parmesan Cheese

Cook rigatoni according to package directions in a large saucepan, add broccoli during the last 3 minutes of cooking time, in a large skillet combine sausage, red bell pepper and Italian dressing cook over medium heat until heated through. Drain pasta and broccoli transfer to a large bowl. Add sausage mixture to combine. Sprinkle with cheese. Serves 6 and ready in about 30 minutes

White Chicken Enchiladas

This is a great recipe, that is quick and easy. It's tastey although I feel it's missing something...maybe some garlic or onion..... not completely sure but I will have to play around with it next time. I think maybe the next time when I serve them I would top them with green onions and fresh tomatoes. and  I would personally double the Chicken and Cheese so the taco shells were much fuller  =) ENJOY

White Chicken Enchiladas-Adapted from Joyful Momma's Kitchen

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

I would personally double the Chicken and Cheese so the taco shells were much fuller and I also only used 1/2 can of green chilies.

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Fill tacos with chicken and cheese, roll up and place in pan

Sour cream sauce

Pour Sauce over enchiladas and then top with cheese.

Bake until golden brown.= ENJOY!!

Christmas Cookies and I'M SORRY!!

First off I want to say I'm so sorry for not posting anything in FOREVER. As most of you know we are expecting our first baby in Feb. so my energy has dropped and with the holidays, it's just crazy. I will try my best to get a recipe up at least once or twice a month, but really my goal is weekly. So please don't leave keep checking in on me and I promise to get better at this!! =) So onto a recipe......Christmas Cookies!!!

Peanut Butter Blossoms

48 Hersheys Kisses

1/2 Cup Shortening

3/4 Cup Peanut Butter

1/3 Cup sugar

1/3 Cup Packed light brown sugar

1-Egg

2-Tablespoons Milk

1-teaspoon Vanilla

1-1/2 Cups Flour

1-teaspoon baking soda

1/2 teaspoon salt

Extra granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.



Lasagna

Yummy Lasanga

Ingredients:

1 lb. ground beef (Sometimes we add sausage as well)
3 cups (about 28-oz. jar) spaghetti sauce
16 pieces (about 16 oz.) Lasagna- uncooked
4 cups (2 lb.) ricotta cheese (I use lowfat cottage cheese instead)
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
*Note-I also sprinkle the top with oregano & basil

In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°F. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings.
MAKE AHEAD DIRECTIONS: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months or refrigerate up to 24 hours. Remove foil and plastic wrap; replace foil. If frozen, bake at 350°F. 2 hours 15 minutes. Remove foil; bake 10 minutes longer or until lightly browned. If refrigerated, bake at 375°F. 50 to 60 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting. To make individual portions, prepare as directed in recipe above. Refrigerate unbaked Lasagna overnight. Cut into 8 to 12 squares (serving size pieces). Place each piece in small microwave-safe dish. Cover tightly. Freeze up to 2 months. Thaw in refrigerator overnight. Microwave each dish, loosely covered at HIGH (100%) 2-1/2 to 3-1/2 minutes or until hot and bubbly.

Smothered Chicken Breast

A friend suggested this recipe to me, and Hubby and I just LOVED it!! Thanks Amber!! =)
 

Smothered Chicken Breast-Adapted from Taste of Home

4 boneless skinless chicken breast halves (6 ounces each) 
1/4 teaspoon salt 
1/4 teaspoon lemon-pepper seasoning 
1 tablespoon canola oil 
8 bacon strips 
1 medium onion, sliced 
1/4 cup packed brown sugar 
1/2 cup shredded Colby-Monterey Jack cheese
 
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a meat thermometer reads 170°; remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
In the drippings, saute onion and brown sugar until onion is tender and golden brown. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. 
 Yield: 4 servings.