Author: Carrie

Coconut Banana Bread

CarrieLeave a comment

On Saturday, I had some over-ripened bananas around.  Because I was stuck at home waiting for the man who was going to power wash my house to show up, I decided I would make banana bread.  I searched through many cookbooks and decided on Paula Deen’s recipe from her Southern Cooking Bible.  I did make one slight change to her banana bread recipe though.  I replaced the 3/4 cup chopped walnuts with 3/4 cup coconut.  It is the most delicious bread I have ever made.  The edges of the bread are the best part because they are crunchy and soooo scrumptious.

Paula Deen’s Walnut Banana Bread

2 large ripe bananas, 1 cup sugar, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 3/4 cup flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp baking soda, 3/4 cup chopped walnuts

1. Place a rack in bottom third of oven and preheat to 350.  Grease a 9×5 inch loaf pan with cooking spray.

2. In a bowl, mash bananas.  Then whisk in sugar, oil, eggs, and vanilla.  In another bowl, whisk together flour, baking powder, salt, and baking soda.  Using a rubber spatula combine the two mixtures together.  Stir in the walnuts.  Pour the batter into loaf pan and smooth top.

3. Bake until a toothpick is inserted and comes out clean, about one hour and 15 minutes.  Let cool on wire rack for 10 minutes.  Then pop bread out of pan and let it cool completely.  Enjoy!

Lazy Saturday Pizza Bake

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Today, I woke up at 11 and decided to clean the house.  After a thorough cleaning, I was starting to get hungry for a good meal.  I had some over ripened bananas, so I whipped up my favorite Banana Coconut Bread to have for the week.  I know the busy week that lies ahead because the bakery opens on May 5th.  I wanted to ensure that I had breakfast on the run.

After finishing the bread and while I still had the oven on, I decided that I needed to make lunch to appease my hunger pangs.  I immediately thought pizza.  I had a Pillsbury Pizza Crust in the fridge and only needed to figure out the rest of the toppings to make a delicious pizza.  Here’s what I came up with.

Blue Cheese and Canadian Bacon Pizza

Ingredients

Pillsbury Pizza Dough, Ricotta Cheese, 1/2 diced red bell pepper, 3/4 cup grape tomatoes, 6 slices Canadian bacon (diced), 1/4 cup blue cheese crumbles, 1/2 cup mozzarella cheese, salt & pepper, italian seasoning, balsamic reduction (optional)

Directions

1. Spread pizza dough onto a greased sheet pan.

2. Spread a thin layer of ricotta cheese over the dough.

3. Sprinkle on peppers, tomatoes, and bacon.  Then top the pizza with the cheeses.  Sprinkle with salt, pepper, and italian seasoning.

4. Bake at 400 for 20 minutes.

5. Enjoy your pizza! I topped my slice with balsamic reduction which complements the blue cheese wonderfully!

Chicken Enchiladas

CarrieLeave a comment

With Cinco de Mayo upon us, I thought it would be appropriate to give you the recipe for one of my favorite go to Mexican-inspired meals.  It is a great dish if you are cooking for a group.  You can easily get 12 servings out of this dish.  Just add your favorite Mexican side dished and your fiesta is ready and waiting for you.  Don’t forget the tequila!

This picture does not do this dish any justice but just trust me.  You won’t be disappointed!

Chicken Enchiladas

Ingredients

One medium onion chopped, 4 tbsp butter, 1/4 cup flour, 2 cups chicken broth, 1 tsp. chicken bouillon, 8 oz. sour cream, one roaster chicken (picked and deboned), 2 cups shredded cheddar cheese, 4 oz. can green chilies (drained), 1 tsp chili powder, 8 large flour tortillas

Directions

In a saucepan, saute onion in butter until tender. Stir in flour and add chicken broth and bouillon. Cook and stir until thickened. Remove from heat and stir in sour cream.

In large bowl, combine 1 cup cooked sauce, chicken, 1 cup cheese, chilies and chili powder. Mix well.

Fill each tortilla with equal portions of chicken mixture. Roll up and arrange in greased 9 x 13 inch pan. Spoon remaining sauce over tortillas.  Sprinkle with remaining cheese.

Bake at 350 for 25 minutes, until bubbly.  Enjoy!