In Celebration Of: National Banana Bread Day

Yes, really....and in honor of that day, I made this lovely, wonderful Banana Pound Cake last week. I got the recipe from one of the last Taste of Home magazines...(this is our theme). It is super!!! I followed the recipe exactly, since I've never made many pound cakes. It was slightly crusty on the outside, dense and moist on the inside.

INGREDIENTS
3 teaspoons sugar plus 3 cups sugar, divided
1 cup butter, softened
6 eggs
1 cup mashed ripe banana (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
GLAZE
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons milk

SERVINGS
12-15

DIRECTIONS
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined. Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.

Parmesan Potatoes

I have no idea what recipe(s) this evolved from, but we love it. Shawn is a meat and potatoes kind of guy and this is one more good way to fix them. Its very easy to make. I have not put any amounts down for the salt and pepper---you know how much you like. Reduce or enlarge depending on how many people you are service. I also like this recipe made with sweet potatoes or carrots.

1. Preheat oven to 400 degrees.
2. Spray cookie sheet with pan spray.
3. Wash and slice red or gold potatoes lengthwise into about 4 pieces, roughly 1/4" thick. Use however many you think you will eat--I usually make a cookie sheet full and have enough for 2 meals, about 5 large potatoes. Also, I sometimes use a ripple slicer (Pampered Chef) and that makes them look really pretty.
4. Melt some margarine or butter (or use olive oil) and sprinkle it, spoon it, brush it over all the slices. I use about 3 T. for a whole sheet of potatoes.
5. Sprinkle liberally with sea salt, black pepper, and garlic powder.
6. Grate some Parmesan cheese and sprinkle over the top.
7. Bake at 400 degrees for about 40 minutes. Potatoes should be cooked thru and cheese on top will be golden brown.

Baked Ziti

Here's another recipe that I have modified from Taste of Home. My husband doesn't like ricotta cheese, so I had to come up with a substitution for that and cottage cheese in a lot of my Italian recipes. Through lots of trial and error, I hit upon using half and half, cream, or evaporated milk, or a combination of what was in the fridge. When it is mixed with the mozzarella cheese, and left set for a little while, it gets a thicker consistency. I tried regular milk, but it just wasn't thick enough to suit me.
I also discovered, in my humble opinion, that pizza sauce tastes much better than the spaghetti sauce. Also, shredding your own cheeses makes for a much better taste as well. This is one of our favorite casseroles. I usually make a double or triple batch and stick a couple in the freezer for meals during the week.

1 box ziti Cook according to package directions.

1 lb. ground beef, cooked until brown
1 28 oz. spaghetti sauce or 3 cups pizza sauce (I use Ragu Thick and Zesty Pizza sauce)
Mix these together.

2/3 cup half and half or evaporated milk or use 1 (15 oz) carton ricotta cheese
2 eggs, beaten
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Mix together in large bowl and then toss with cooked ziti.

Preheat oven to 350 degrees. Use 9 x 13 pan or a 2 quart casserole dish. Layer a couple of spoonfuls of the meat sauce (about 1/3) on the bottom. Layer 1/2 of the noodles. Layer 1/3 of the meat sauce, and then the rest of the noodles. Spread the remaining 1/3 of the meat sauce on top. Bake for 40 minutes. Remove from oven and spread 1 cup shredded mozzarella cheese on top.

Bake for another 10 - 15 minutes til the cheese is melted and browned.
Let set about 10 minutes before eating and enjoy with a green salad and some breadsticks.

If you want to make for the freezer, layer everything including the cheese in casserole dish. Cover with plastic wrap and freeze. Thaw and bake for 50 minutes.

Cherry Ginger Biscotti

This is a new, favorite recipe from ClubMom.com. I get all these emails with helpful hints about diapering, makeup, organizing for the busy mom, etc.... This recipe was a link before Christmas. I wish that I would have had it when I was pregnant---the ginger probably would have helped my icky tummy!
Disclaimer: I actually dump all the ingredients in together and mix well, then mix in the dried fruit. Also, these don't seem to spoil or get stale. I forgot a batch for a month, and they were still good. My baby enjoys gnawing on these.

Preheat oven to 325 degrees.
Grease and flour baking sheet, and set aside.
Combine:
2 1/4 c. flour
1 1/2 t. baking powder
1/4 t. salt

In another bowl, combine:
1/3 c. margarine
1 c. sugar
2 eggs
1 t. vanilla extract

Stir in the flour mixture until blended and add:
1/2 c. chopped dried cherries
1 T. finely chopped crystallized ginger

Knead dough on a lightly floured surface. With floured hands, shape into a log about 14 x 1 1/2 inches. Bake about 35 minutes or until firm and golden. Remove from pan and cool on wire rack for 10 minutes.

Cut into 1/2 inch thick diagonal slices. Put cookies back on to baking sheet. Reduce oven temperature to 300 degrees, and bake an additional 20 minutes. Cool on wire rack and store in airtight container.
Makes about 30 cookies.

Mango Cheese Ball

Arlene, this is for you! Another Rachel Ray recipe....somewhat modified. She says to use a food processor to combine, but I like cheese balls mixed, not pureed.
This has become a Christmas tradition around our house. I usually let Mary Ann make it. ;-)

1 8 oz.brick of cream cheese, softened
1/2 stick of butter, softened
2 inches of ginger root, grated
Pinch of allspice
1/8 t. ground nutmeg
2 cups shredded cheddar cheese
1/2 c. mango chutney
Mix altogether with an electric mixer. Shape into ball.
Roll in:
1 c. macadamia nuts, cashews, or pecans, chopped
Chill til firm. Serve with assorted crackers. About 12 servings.