Yummy Banana Nut Bread

I altered this recipe a little bit to make it the way I like it! This is perfect for breakfast in the morning or as a gift for the holidays! ENJOY! ~Leanne

6 Tablespoons Butter

1 1/2 Cup Sugar (I like to do 1/2 cup brown sugar and 1 cup white sugar)

2 Eggs

1/2 Teaspoon Vanilla Extract (or to taste)

1 1/3 Cup Whole Wheat Flour (or White Flour)

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

4 Ripe Banana's Sliced

6 Tablespoons or desired amount nuts (I like to use pecans or walnuts)

*Optional Topping

Brown Sugar

Cinnamon

Sliced Almonds

1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add to creamed mixture with banana. Fold in nuts. I like to blend in the pecans or walnuts so they are chopped up a bit more. I also like to add cinnamon in the mixture to taste.

2. Transfer to two 5-3/4" x 3" x 2" loaf pan coated with cooking spray. Sprinkle with cinnamon, brown sugar, sliced almonds and walnuts to taste. Bake at 325 for 50 minutes or until golden brown and you're able to insert a tooth pick and it comes out clean. Cool for 10 mintues before removing from pan and placing on a wire rack to cool.

Serving Size: 2 Loafs or 16 Slices

Rosemary Turkey

Happy Holidays! ~Ang

Ingredients:

12-15 lb turkey

1 C EVOO

4 tbsp fresh chopped rosemary

4 minced garlic cloves

2 tbsp Italian seasoning

salt & pepper to taste

1 medium onion

Directions:
In a medium size jar combine EVOO, rosemary, Italian seasoning, garlic, salt & pepper. Shake well to mix. (Hint: do not refrigerate and let jar sit overnight to infuse flavors in the oil) Prior to baking (the night before if possible) apply rub to turkey by lifting the skin and pouring in half the mixture. Apply the rest evenly to the outside of the turkey. Cut the onion in quarters and place inside turkey. Cover with tinfoil and bake 6 hours @ 325, baste every hour for moist meat.

Ang's Cream Cheese Pumpkin Bars

Happy Fall. Enjoy!~Ang

Ingredients
4 eggs
1 2/3 c. sugar
1 c. oil
16 oz. can pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
3 oz. cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla
2 c. powdered sugar

Directions

In a large mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly.

Spread batter in greased and floured 9x13 pan. Bake in 350 degree oven for about 40 minutes. Remove from oven and allow to cool.

Cream together cream cheese and butter. Stir in vanilla. Add confectioners' sugar, a little at a time, beat until smooth. Spread on cooled cake. Cut into small bars. Top with walnuts if desired.

Fall Seven Layer Dip

Halloween may be over but Fall is not! Today was the perfect Fall day :) Don't toss the pumpkin decorations yet because Thanksgiving is right around the corner. Enjoy!~Ali

Ingredients

1 can refried beans

1 cup of sour cream

½ package taco seasoning

1 bag of Holy Guacamole

Cherry tomatoes-cut into pieces

Onion-chopped

1 cup Cheese

Jalapenos

Directions: Spread refried beans onto a plate or bowl. Next, mix sour cream and taco seasoning until well blended. Spread sour cream mixture over beans. Spread guac over sour cream mixture. Sprinkle cheese over dip. Next, mix tomatoes and onion together. Pour over layers. Top off with jalapenos.

Whole-Wheat Pasta with Roasted Eggplant and Tomatoes

One of my best friends gave me a cookbook last year for my birthday. Thanks Meg! I have tried a few recipes, but found this one to be a favorite. This dish is healthy and has lots of flavor. Enjoy. ~Ali

Ingredients

1 ½ pounds eggplant, peeled in alternating stripes and cut into ¾ inch pieces

1 large onion, halved and cut into 1/2-inch wedges

2 pints cherry tomatoes

Coarse salt and fresh ground pepper

¼ cup olive oil

¾ pound whole-wheat penne

¼ cup sliced pitted kalamata or oil-cured black olives

½ cup finely grated parmesan cheese, plus more for serving

Directions

Preheat the oven to 450 degrees. In a medium roasting pan, combine the eggplant, onion, tomatoes, 1 ½ teaspoons salt, ¼ teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.

Meanwhile, cook the pasta in a large pot of boiling salted water according to package instructions. Reserve ½ cup of the pasta water; drain the pasta, and return to the pot.

Add the roasted eggplant mixture, olives, and parmesan. Toss to coat, adding ¼ to ½ of the reserved pasta water, if desired-I RECOMMEND. Serve immediately, sprinkled with more cheese.

Banana Nut Muffins

I love waking up to the scent of muffins on the weekend…especially in the colder months.
You have to try making these Banana Nut Muffins. They are very simple and tasty. Have a great week. ~Ali

Ingredients

3 or 4 ripe bananas, smashed

1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

1 teaspoon vanilla

1 Tbsp espresso or strong coffee (optional)

1 teaspoon baking soda

Pinch of salt

1 1/2 cup of flour

1 cup chopped walnuts (toasted or raw)

Directions

No need for a mixer with this recipe.

1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

2 Mix in the sugar, egg, espresso and vanilla.

3 Sprinkle the baking soda and salt over the mixture and mix in.

4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.

5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Makes 12 muffins.

Ang's Cuban Ropa Vieja

Since moving to the Keys I've tried lots of Cuban food and new dishes. Ropa vieja translates to "old clothes" in Spanish. It's because the shredded beef looks like frays on old clothes. It's traditionally served over white rice with black beans. This slow cooker recipe is easy, different, and delicious. Hope you like it! Ang

Ingredients
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Directions
1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.