Monday, September 13, 2010

EXTREME banana nut bread

I recently made this EXTREME banana nut bread from
It is the very non-healthy version- and TASTE LIKE CANDY!!!


I usually make just half the batch- since I only have one loaf pan and usually only have a few over-ripened bananas at a time. So here is the recipe for just ONE loaf.

* 1 cup1 all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoons baking soda
* 1/2 cup butter
* 1 cup white sugar
* 1 cup mashed overripe bananas
* 2 eggs, beaten
* 1/2 cup chopped walnuts

1. Preheat the oven to 350 degrees F. Grease and flour 9x5 inch loaf pan.
2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Pour into loaf pan.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaf cool in the pan for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture.

Teriyaki Sesame chicken pasta

We went to a fun ward pizza party at the Bishop's house last night. They have an outdoor pizza oven and everyone got to make their own mini personalized pizza. Bishop's wife made homemade pizza sauce and dough that was fantastic.

So Jeremy signed me up to bring a salad. I usually always sign up for dessert (vs. salad), so I was a bit nervous but up for the challenge. I looked through my file folder of recipes I've collected over years but haven't gotten around to making yet. I found this one torn out from a Taste of Home Magazine from August 2007. Yum Yum Yum!! I made it Thursday night first to make sure it was good, and it sure was!! I was snacking on it all day Friday. This isn't a very good picture, but feel I always have to have a picture when posting a recipe.


Teriyaki Sesame Chicken Salad
1 package (16 oz.) bow tie pasta
1 cup vegetable oil
2/3 cup white wine vinegar (I didn't have this so i used half red wine vinegar/half rice wine vinegar)
2/3 cup teriyaki sauce (I used Soy Vay Veri Veri Teriyaki which I would recommend using)
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 oz each) mandarin oranges, drained
2 cans (8 oz. each) sliced water chestnuts, drained
2 cups cubed cooked chicken
1 package (9 oz) fresh spinach, torn
1 package (6 oz.) dried cranberries
6 green onions, chopped
1/3 cup minced fresh parsley
1/4 cup sesame seeds, (toasted in oven at 400 degrees for 3 minutes)

Cook Pasta according to package directions; drain and place in a very large bowl and add cubed chicken. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and chicken and toss to coat. Cover and refrigerate for at least 2 hours.
Just before serving, add the remaining ingredients; gently toss to coat.
(Yield: 22 servings at 1 cup each)