Easy Peasy! Nice and Easy!

(Originally posted on Tuesday, December 7, 2010)

Well, after all of the crazy cooking that is associated with Thanksgiving (did you see how incredibly long my Thanksgiving blogs were? And it was in three parts!), I definitely want to take it easy cooking-wise for awhile afterward.

I blame the crazy title of this blog on a Starburst commercial. It was an insanely quirky commercial that made me laugh every time. I don't think many people liked the commercial though, because they didn't air it for very long. But it must have had a cult following, because you can still find it online...plus, there is an extended version that includes dance instruction and the phrase "Easy peasy...nice and easy." Ever since I saw that commercial, that phrase has been stuck in the back of my mind. I had to get it out here! In case you want to check out the commercial, click here. If you want to see the dance instruction and the phrase that lead to the title of this blog, click here.

Besides being easy dinners, these recipes have absolutely nothing in common. But they're all yummy. The first one is an easy sauce that is served over linguine. The second one is an easy sauce that is served over rice. The final recipe uses shredded chicken and puff pastry...yummy puff pastry.

I hope you like them and I hope it makes your dinner preparations easier!


Creamy Italian Chicken Linguine

Ingredients:

3-6 chicken breasts
1 can cream of chicken soup
8 oz cream cheese, softened
1 pkg. Good Seasons Italian dressing mix

Directions:

Combine soup, cream cheese, and dressing packet. Pour over chicken in slow cooker and cook all day on low heat. Serve over linguine.

Source: I got this from my mom. I don't know where she got it from though.

Notes: You can serve the chicken whole over the linguine, or you can shred it. I prefer to shred the chicken. It makes the sauce heartier and it goes farther to serve more people. I also usually double this recipe. I've also found no reason to combine the soup, cream cheese, and dressing. I usually sprinkle the dressing mix directly over the chicken, pour the soup over the chicken and just place the cream cheese (un-softened) on top. When you shred the chicken, it mixes the sauce completely. Also, if you keep frozen chicken breasts in your freezer, this is a great pantry recipe that you can keep on hand and throw together any time.

Easy Peasy Foccacia Bread

Ingredients:

12 Rhodes Dough rolls
2 tbsp olive oil
Garlic salt, to taste
Rosemary, to taste
Parmesan, to taste

Directions:

I made this easy foccacia by thawing 12 Rhodes Dough rolls in a ziploc bag. Once the dough has risen and doubled in size, flatten it out in a rectangular shape like you would if you were rolling out a pizza. You can either do this with a rolling pin or with your hands. I stretched and flattened the dough with my hands. Place the dough on a jelly roll pan that is covered in foil and lightly dusted with flour. Brush the dough with a little olive oil and then sprinkle it with garlic salt, rosemary, and Parmesan cheese, to taste. Bake at 425 degrees for about 15 minutes, or until nicely browned.

Source: This just came from my mind when I realized that I hadn't planned any side dishes to go along with this dinner. I had Rhodes Dough rolls in the freezer, so voila! Lovely foccacia!


Mexican Pork

Ingredients:

1 pound pork boneless loin roast, cut into 1-inch pieces
1 jar (20 ounces) salsa
1 can (4 ounces) chopped green chilies, drained
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded Monterey Jack cheese (4 ounces), if desired

Directions:

Mix pork, salsa, and chilies in slow cooker.

Cover and cook on low heat setting 6-8 hours or until pork is tender. Stir in beans. Cover and cook about 5 minutes or until hot. Sprinkle with cheese.

4 servings.

Nutrition information: 345 calories, 10 g fat, 75 mg cholesterol, 900 mg sodium, 37 g carbohydrate, 10 g fiber, 37 g protein.

Source: Betty Crocker website.

Notes: I usually double this and I serve it over rice. Also, it is great with fresh chopped cilantro on top as well. You can also top it with a dollop of guacamole or sour cream. The recipe suggests that you can serve it over tortilla chips, instead of the rice, if you prefer. Other substitutions suggested by the recipe are to vary the taste by using pinto beans instead of black beans and Cheddar cheese instead of Monterey Jack. It is soooo easy and very flavorful. I used Ortega medium salsa. Also, I think it is basically impossible to find a jar of salsa with exactly 20 ounces. I think most jars come in a 16 ounce size. This amount is totally fine. This dish creates a lot of liquid, so I think it actually works better to use only 16 ounces of salsa instead of 20 ounces. Finally, this dish would be very freezer friendly. You could freeze individual portions served over rice. Just defrost and microwave! Or you could freeze the pork mixture in a freezer friendly container or zip top bag. Don't forget to label and date it! When you are ready to use it, defrost it and reheat it in the microwave. Serve over fresh cooked rice. This is another great pantry recipe.


Buffalo Chicken Stromboli

Ingredients:

2 cups cubed or shredded cooked chicken
1/4 cup crumbled blue cheese
3 tablespoons Frank's® RedHot® Sauce
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Directions:

Heat the oven to 400°F. Stir the chicken, cheese and hot sauce in a medium bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.

With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.

Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.

Source: Pepperidge Farm Puff Pastry website (puffpastry.com).

Notes: The recipe suggests serving this with carrot and celery sticks, additional hot sauce, and blue cheese dressing. The blue cheese dressing is really yummy as a dipping sauce for the stromboli or drizzled on top of the stromboli. You can either poach and then chop or shred the chicken or you can cook the chicken in a slow cooker and chop or shred it. Also, I scored the top of the puff pastry (four small cuts) prior to cooking to allow the steam to escape.

Happy Halloween!

(Originally posted on Sunday, October 31, 2010)

Bwa ha ha ha! No, I didn't gouge out someone's orange bloodshot eyeballs or tear off a witch's fingers. These sweet confections are all in the name of Halloween. Even food can get a little spooky at this time of year.

The eyeballs are a more festive version of buckeyes. They are peanut butter balls dipped in white candy coating and the pupils are M&M's.

As for the fingers, they couldn't be easier. They are marzipan (if you love almonds, you'll love these).

The next recipe is for bone bread sticks. My bread sticks didn't turn out nearly as pretty as the ones that the folks at Rhodes Dough made. My church is at 1 p.m. and I had to be there early for our Primary program, so the rolls had a lot more time to rise than the recipe called for. As a result, my rolls turned out a little...let's just say they're "big boned" rather than chubby.

Then, of course, there is a lovely Halloween cheese ball.

To drink? Brew Ha Ha Punch.

And for dessert? Ghosts in the Graveyard!

Who could resist this holiday?

Peanut Butter Eyeballs

Ingredients:

1/2 cup smooth peanut butter
3 tablespoons butter, chopped
1 1/4 cups powdered sugar
1 tsp vanilla extract
6 ounces white chocolate candy coating
1 small bag M&M's candy
Red decorating frosting or decorating gel

Directions:

In the bowl of a large mixer, blend peanut butter and butter until creamy.

Add powdered sugar and vanilla to peanut butter mixture and continue beating until it looks smooth.

Cover a cookie sheet with aluminum foil or waxed paper.

Using a spoon, scoop out a ball of peanut butter and roll between your palms to get them as round as possible. Place on the cookie sheet and freeze for at least 30 minutes.

Place the white chocolate in a microwave-safe bowl and microwave until melted. Stir thoroughly until it is smooth.

Dip the peanut butter balls into the white chocolate candy coating. You can use two forks or spoons to balance the candy on, or just grasp it in your fingers and roll it around until it is covered completely. Return it to the cookie sheet and proceed to dip the rest of the peanut butter balls.

While the chocolate is still wet, press an M&M candy into the center for the iris.

Return the eyes to refrigerator to harden.

Once the eyeballs are firm, you can use the red decorator frosting or gel to make squiggly blood vessels.

Source: About.com recipe created by Elizabeth LaBau.

Notes: I've used the frosting and the gel to make the blood vessels. Both work great, but the gel is a little easier to control.

Marzipan Fingers

Ingredients:

7 ounces marzipan, homemade or purchased
8 whole blanched almonds or 8 pieces of sliced almonds
Red food coloring
Small, food-safe paintbrush

Directions:

Pour a small amount of red food coloring on a small plate, and use a small paintbrush to paint the almonds with food coloring. Set painted almonds aside to dry while you form the fingers.

Coat your hands with powdered sugar, or use plastic gloves. Knead the marzipan until it has softened slightly. Divide the marzipan into 8 equal pieces.

Working with one piece at a time, roll the marzipan between your palms so that it forms a thin tube. Work the tube until it resembles a finger: pinch small sections close together, leaving other sections wider to resemble knuckles. Use a toothpick or knife to create ridges on the knuckles.

Taper one end of the finger, and press an almond firmly into the end to resemble a fingernail. Using your nails, fray the other end of the finger so that it looks severed. Dip the severed end of the finger into food coloring (or paint the finger with the paintbrush) and place the finger on a baking sheet. Repeat with remaining marzipan and almonds.

Store marzipan fingers in an airtight container for up to 2 weeks, or freeze well-wrapped marzipan fingers for up to 3 months.

Source: About.com recipe created by Elizabeth LaBau.

Notes: I skipped the severed finger part of the recipe. I was running short on time and thought that the fingers looked great without the "blood" on the bottom. Also, I couldn't find blanched almonds, so I used sliced almonds. Finally, rather than painting each almond with red food coloring, I simply put them in a plastic sandwich baggie and put the food coloring in the bag. I then swished around the almonds and food coloring until the almonds were completely coated. I then put the almonds on a paper plate covered in a paper towel to blot them and let them dry completely.


Bone Chillin' Breadsticks

Serves 12

Ingredients:

12 Rhodes Dinner Rolls, thawed, but still cold
1/4 cup butter, melted
Parmesan cheese
Poppy seeds
Garlic salt (this isn't part of the original recipe--it's my addition)

Directions:

Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese, poppy seeds, and garlic salt to taste.

Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350 degrees for 15-20 minutes.

Source: Rhodes Dough recipe. You can find the recipe and a picture of the bread sticks on their website here.

Cheddar Cheese Ball

Ingredients:

1 1/4 pounds extra sharp cheddar cheese, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry (see notes)
1 1/4 tsp. coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions:

Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.

Unmold onto a plate, Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Source: Martha Stewart website.

Notes: I didn't use the sherry (I'm pregnant! I know it's not a lot of alcohol, but I'm not taking any chances). Instead, I used about 1/6 cup red wine vinegar mixed with 1/6 cup water (to equal 1/3 cup liquid).


Brew Ha Ha Punch

Yield: 4 quarts

Ingredients:

2 quarts water
2 (0.13 ounce) pkgs. Green Lemon-Lime Kool Aid
1 (46 ounce) can pineapple juice
1 quart ginger ale

Directions:

Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill.

Note: For a scary presentation, place punch bowl into a larger bowl, and add dry ice to larger bowl.

Source: Southern Living, October 1998.
Ghosts in the Graveyard

Ingredients:

2 pkgs. (3.9 oz each) Jell-O Chocolate Instant Pudding
3 cups cold milk
1 tub (12 oz) Cool Whip whipped topping, thawed, divided
15 Oreo cookies, crushed (about 1 1/2 cups)
Assorted decorations: Milan sandwich cookies, decorating gel, candy pumpkins, candy corn pieces

Directions:

Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups Cool Whip and half the cookie crumbs. Spread into 13x9 inch dish; sprinkle with remaining crumbs.

Refrigerate 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.

Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining Cool Whip onto dessert to resemble ghosts.

Source: www.kraftrecipes.com

Notes: My son wasn't feeling well today, so dessert was rushed. As a result, the ghosts didn't actually make it into the graveyard tonight. But the graveyard looked cute--even without the ghosts!

Summer May Be Ending, But Soup Season Has Just Begun!

(Originally posted on Wednesday, September 8, 2010)

*Amendment as of 10/5/10 I forgot to mention that I did not strain my soup, as the recipe calls. I prefer chuncky tomato goodness in my soup. Hence the thick texture shown in my photo. I used my stick blender to blend to the desired consistency*

Eureka! I've found it! The perfect tomato soup recipe!!! This has been quite the process, and I have gone through many a recipe in this quest. I think the problem was many of the soups would end up tasting too much like tomato sauce, or canned tomatoes. This recipe uses roasted tomatoes, which really gives a nice rich flavor to this soup. Its the perfect time to make it because garden tomatoes are at their prime, and my garden has an abundance. So this soup was basically free to make, I had all the ingredients on hand! I think next week I'll make another batch and freeze it. Try it with some delicious homemade bread bowls and a lovely tossed salad for a light and healthy dinner .

I actually found this recipe by doing a google search. Here is the link and the recipe. It is from the Zupa's blog, which I didn't even know they had. I'll have to keep checking it out. The only modification I did was adding less cream, oh and I used my stick blender, which is one of my very favorite kitchen tools! If you make a lot of soups, which I do, It is a must have item.

Roasted Tomato Soup

• 4 lb tomatoes, halved lengthwise
• 6-8 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
• 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
• 2 teaspoons sugar
• 2 tablespoons unsalted butter
• 3 cups chicken stock or low-sodium broth
• 3/4 cup heavy cream (That's a lot of cream! I only used 2 tablespoons, just to give it a little bit of a creamy texture, but it would be just as tasty without the cream, but if you are feeling indulgent go ahead!)

Directions

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls.

Homemade Bread Bowls
this comes from allrecipes.com
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees)

1 cup warm milk ( 110 degrees)

1/2 c shortening

1/2 c sugar

2 eggs

2 t salt

6 c all purpose flour

cornmeal

Directions

1. In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt & 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic 6-8 minutes. Place in a greased bowl, turning once. Cover & let rise until doubled in size, about an hour.

2. Punch dough down. Turn onto a lightly floured surface. divide into eight pieces; shape each into a ball. Grease 2 baking sheets and sprinkle with cornmeal. Place 4 balls 3 inches apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown. Cool on a wire rack.

3. Cut a thin slice off the top and scoop out bread. Serve with soup or chili.

I Love Bread & Butter!

(Originally posted on Monday, July 12, 2010)

I love to make bread! It is probably my favorite thing to make. And my husband loves it too! When we were dating, I baked him a loaf of bread and he said, "Homemade bread is a very good way to say I love you!" So there you go!


Rich Dinner Rolls
These are a family holiday recipe. They were always my favorite part of Thanksgiving dinner, so we make them quite often for Sunday meals. We had the missionaries over for dinner once and one of the missionaries ate like six rolls! Sad for me because there were no leftovers!

1 pkg. yeast
1/4 c. warm (not hot) water
1 c. milk, scalded
1/4 c. sugar
1/4 c. margarine (not butter)
1 tsp. salt
3 1/2 c. flour
1 egg

Soften yeast in warm water. Combine milk, sugar, margarine and salt. heat to melt margarine, then cool to lukeward. Add 1/2 the flour, beat well. Beat in yeast and egg. Gradually add remaining flour. Let rise until doubled (1 1/2 - 2 hours). turn out and shape as desired. (For crescents, divide dough in half. Roll each into a circle. Spread a think layer of softened butter over. Use pizza cutter to cut into 8 equal pie shapes. Roll up into cresents. Place on ungreased pan.) Cover w/waxed paper and towel. Rise until doubled (30 - 45 min). Bake at 400 for 12-15 minutes.
Quick Yeast Rolls
I think these are my husbands very favorite rolls. I love to make them when I don't have time to make other rolls. They are really easy and fast! You don't even have to knead or shape or punch down the dough, so for beginners this recipe is a must try!

Ingredients

• 2 tablespoons shortening
• 3 tablespoons white sugar
• 1 cup hot water
• 1 (.25 ounce) package active dry yeast
• 1 egg, beaten
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease 8 muffin cups.
2. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
3. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
4. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Source: allrecipes.com

Brown Soda BreadI made this bread for St. Patty's day, and now it has become a staple. It is super easy. No yeast required! But really hearty and also very healthy too. It has a very nice rich flavor to it. Try it!
Ingredients

• Cooking spray
• 11.25 ounces whole-wheat flour (about 2 1/2 cups)
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 1/2 cup steel-cut oats (such as McCann's)
• 2 tablespoons brown sugar
• 1 tablespoon wheat germ
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 1 large egg, lightly beaten

Preparation
1. Preheat oven to 325°.
2. Coat a 9 x 5–inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.
3. Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.
4. Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices.
Source: Cooking Light Magazine March 2010

Sweets For the Sweet!

(Originally posted on Tuesday, June 15, 2010)

Doesn't everyone just love the sweet stuff? Of course, sweet comes in many different forms. There are dessert-worthy sweets, sweet drinks, sweet snacks, candy, breakfast-type sweets, cold sweets, warm sweets, warm and cold sweets (such as warm brownies topped with ice cream), sweet-and-sour, the sweet-and-salty combination, etc. So many wonderful possibilities!

The first recipe is a beautiful and delicious icebox cheesecake topped with berries. The second recipe is a banana bread recipe that is super quick and easy due to the fact that you make it with a yellow cake mix. The final recipe is a savory watermelon recipe. I'm not going to lie, the watermelon recipe might not be everyone's cup of tea. Some people don't like to have their watermelon messed with. But I thought it was fantastic!

I hope you like them as much as we did!


Icebox Cheesecake

Makes 8 servings

Ingredients:

1 (8-oz.) package cream cheese, softened
1 cup powdered sugar
1 (8-oz.) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1 baked Butter Cookie Crust or baked Pretzel Crust (recipes below)
4 cups assorted fresh berries, pitted cherries, or sliced fruit
1/2 cup seedless blackberry jam
1/4 cup orange liqueur or orange juice

Directions:

Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours.Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.
Variation: Mascarpone Pie: Substitute 1 (8-oz.) container mascarpone cheese for cream cheese, 1/4 cup granulated sugar for powdered sugar, 2 cups whipped cream for whipped topping, and 1 baked Chocolate Butter Cookie Crust for Butter Cookie Crust. Prepare recipe as directed.

Butter Cookie Crust

Makes one 9-inch pie crust
Ingredients:
2 1/2 cups butter cookie crumbs (about 1 1/2 [7.25-oz.] packages)
1/4 cup powdered sugar
1/3 cup melted butter
Directions:

Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.
Note: For testing purposes, we used Pepperidge Farm Chessmen Cookies for butter cookies.

Pretzel Crust

Makes one 9-inch pie crust
Ingredients:
2 cups finely crushed pretzel sticks
1/4 cup firmly packed light brown sugar
3/4 cup melted butter
Directions:
Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.
Source: Southern Living, JUNE 2008
Notes: I made a butter cookie crust (because I had a tin of butter cookies left over from Christmas that I wanted to use up). It was a rich and delicious pie crust. This dessert was fantastic. Oh, and I used orange juice instead of orange liqueur. However, I would change two things next time. First, I forgot to grease my pie plate before putting the crumb mixture in to form the crust. The result? It was soooo hard to get out of the pie plate. That meant that my beautiful cheesecake didn't look too pretty once it actually got served up because I had a dickens of a time getting it out in one piece (sadly only one serving actually came out in one pretty piece). Second, I put the berries on top of the cheesecake about an hour before we served it. The result? The berries got juicy and the juice ran and bled into the pretty white of the cheesecake. Instead, I would either put the berries on top right before cutting the pie, or (preferably) I would cut the cheesecake, and spoon a desired amount of berries right on top of each serving. So, at least the pie was gorgeous to begin with and it was scrumptious when we ate it (even though it could have been prettier at that point in time!). Oh, and I got a little crazy because I wanted to get rid of my cookies and I made way too many crumbs and I had enough for an extra pie crust. I also had extra whipped topping. Soooo...I made a packaged mix of banana cream pie pudding and put it in the extra crust and topped it with the extra whipped topping. It too was super yummy.


Banana Nut Bread using Yellow Cake Mix

Ingredients:

1 (18.5 oz) box yellow cake mix
3 eggs
1/3 cup oil or applesauce (your choice--it tastes great both ways)3-5 ripe bananas, mashed
1 cup chopped pecans or walnuts

Directions:

Preheat oven to 350 degrees. Mix mashed bananas with eggs, oil or applesauce, cake mix, and nuts. Pour into 2 greased and floured loaf pans or a bundt pan* and bake for 30-35 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for 10 minutes, then move to a wire rack and cool completely.

You can creat a glaze with water or milk and powdered sugar which can be poured over the cake/bread when it has cooled completely. Do not pour the glaze over a warm cake or it will soak in.

Note: Bundt pan, bake for approzimately 45 minutes.

Source: I had a roommate about 4 years ago who made this all the time. I asked her for the recipe and she simply told me that she found it online. I did a Google search and found a number of recipes. This one was the simplest and most straight forward. It is awesome. I usually make it in a bundt pan because it looks so nice with the glaze on it. I also like to get creative with the nuts. Don't feel like you can only use pecans or walnuts. This bread is awesome with sliced almonds and chopped macadamia nuts as well.


Watermelon, Mâche, and Pecan Salad

Prep: 20 min., Bake: 7 min., Cool: 15 min. Mâche, a tender heirloom variety of lamb's lettuce, has a slightly sweet, nutty flavor, but the salad is equally good prepared with baby lettuces.

Makes 6-8 servings

Ingredients:

3/4 cup chopped pecans
5 cups seeded and cubed watermelon
1 (6 oz) package mâche, thoroughly washed
Pepper Jelly Vinaigrette (recipe below)
1 cup crumbled Gorgonzola cheese

Directions:

Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet, and bake at 350 degrees for 5-7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.

Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.

Pepper Jelly Vinaigrette

Prep: 10 min. This is also terrific drizzled over a summery trio of sliced tomatoes, cucumbers, and onion.

Ingredients:

1/4 cup rice wine vinegar
1/4 cup pepper jelly
1 tablespoon fresh lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil

Directions:

Whisk together first 6 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.

Source: Southern Living, July 2008

Notes: We couldn't find any mâche, so we decided to completely skip this ingredient. As stated in the recipe, if you can't find this ingredient, baby lettuce works. I would also say that baby spinach would work as well. But this salad was lovely and satisfying even without the lettuce. The flavors are very complex. The combination of sweet and salty is wonderfully unique. The people who tried this recipe at our barbecue were split. They either loved it or hated it. I loved it...so it's on my blog!

Treat yourself to a Trip to India!

(Originally posted on Thursday, May 20, 2010)

My BFF Jen sent me some recipes for some Indian Food. Now, typically Indian Food is not my favorite, mostly because Indian Restaurants are very hit or miss. I know in Utah there is the Bombay House which is yum, but here in Ohio, we haven't had as much luck. Anyway... good Indian food is not to be discredited, and so I was curious about these recipes. Well let me tell you...Its a day later and I am still thinking about how tasty it was. Now let me include a little disclaimer. I made the mistake of making these recipes on a weekday. That much I wouldn't recommend if you are working full time, because they took about 2 hours from start to finish to make the bread, peas, rice and chicken. Not to mention I had a sink full of dishes. (Good thing for me I have a very nice husband who helps with the dishes. ) Next time I make these recipes, I will do it on a Saturday or Sunday. But I'm telling you, these are really restaurant quality yummy, I'm not kidding. Oh and also, they are probably not as healthy as our usual everyday fair, so I'd only make these for a splurge! :) Also, as usual, I try to use less oil and salt then the recipe calls for, and it turned out fine. I am posting the recipe as is, not as I modified it, unless otherwise noted.

Chicken Tikka Masala

Chicken
1/2 t ground cumin
1/2 t ground corriander
1/4 t cayenne pepper
1 t salt
2 lbs boneless chicken breast
1 cup plain yogurt (I used lowfat, the recipe calls for whole milk)
2 T veg oil
2 garlic cloves, minced
2 T grated fresh ginger

Sauce
3 T veg oil
1 Med onion , diced fine
2 Med garlic, minced
2 t fresh ginger
1 serrano chili, seeded, ribs removed, minced
1 T tomato paste
1 T garam masala
1 28 oz can crushed tomatoes
2 t sugar
2/3 cup heavy cream
1/4 cup cilantro

for chicken, combine cumin, corriander, cayenne and salt in a small bowl. Sprinkle both sides of chicken with spice mixture. Place chicken on plate and refrigerate 30-60 min.
In large bowl combine yogurt, oil, garlic, ginger. Set aside.

Meanwhile, for the sauce, heat oil in dutch oven over med. high heat. Add onion and cook until light golden, 8-10 min. Add garlic, ginger, chili, tomato paste, and garam masala. Cook 3 minutes. Add crushed tomatoes, sugar, and 1/2 t salt. bring to boil. Reduce heat to med low and simmer 15 minutes, stirring occasionally. Stir in cream and return to a simmer. Remove from heat, and cover to keep warm.

While sauce simmers, heat oven to Broil. Dip Chicken into yogurt mixture. Coat well. Broil for about 10-18 minutes, flipping chicken half way through. Let chicken rest 5 minutes, then cut into 1 " squares and stir into warm sauce. (Do not simmer chicken in sauce) Stir in Cilantro.

Naan

2 1/2 cups bread flour ( I used all purpose flour because I was out of bread flour)
1/4 cup whole wheat flour, sifted to remove course flakes
1 package rapid rise yeast
2 t sugar
table salt
1 cup water, room temp
1/4 cup plain yogurt
1 T olive oil
4 T melted butter ( I omitted this to make a healthier option and it still tasted great)

1. Combine flours, yeast, sugar, and 1 1/2 t salt in large bowl. In separate bowl, whisk water, yogurt, and olive oil. Using wooden spoon stir water mixture into flour mixture until dough forms . Turn dough onto floured surface, knead for 12-15 min. adding extra flour 1 T at a time as needed. ( I added quite a bit probably 1/2 cup) Shape dough into ball and place in a oiled bowl. Cover and let rise in a place free of drafts about 1 hour or until doubled in size
2. Turn onto clean work surface. Cut into 8 equal portions. roll each into a ball, let rest 10 min.
3. Working one ball at a time, roll out on floured surface into 6" circle.
4. Heat 12 " skillet over med high heat about 5 minutes. working with one piece of dough gently stretch about 1 inch larger and lay in skillet. Cook until small bubbles form about 3o sec. then flip. Cook 2 min, then flip again, cook 2 min.
5. Transfer to wire rack, brush with melted butter.

Curried Peas

2 T olive oil
1 red onion, finely chopped
2 Med garlic, minced
1 t cumin
1/2 t curry
1/2 cup low sodium chicken broth
1/2 t brown sugar
1 lb frozen peas, not thawed
1 cup sliced almonds
1/2 cup plain yougurt
cilantro

heat oil in med skillet over med high heat. Add onion, 1/2 t salt and cook until softened, about 5 min. Add garlic, cumin, curry cook about 1 min until fragrant. Add broth and brown sugar and bring to a boil.
Stir in peas and almonds, and cook, uncovered until peas are tender about 5 min. Off heat, stir in yogurt and cilantro

This recipe is from Cooks Illustrated May 2009 .

Ground Beef, It's What's For Dinner

(Originally posted on Friday, April 16, 2010)

This goes along with my post from yesterday (dedicated to beef of the non-ground beef variety).

When I was a kid, I HATED ground beef. This was due to a combination of reasons. I hated the texture and I hated how it made my hands smell if you had to handle it raw.

However, taste buds change over time. Now, I really enjoy ground beef and it is a great everyday cooking staple to keep on hand (I usually buy a four pound package, divide it into fourths, put it in freezer bags and keep it in my freezer).

The first recipe is a calzone recipe. It has very few ingredients, but you'll be surprised by how flavorful it is. Plus, it has my favorite requirement: it's quick and easy. The second recipe is for shepherd's pie. I never liked shepherd's pie until I found this recipe. Sadly, it's not really quick to make (though it is easy). But trust me, it's worth it!


Meaty Calzones

Prep: 7 minutes
Cook: 21 minutes

Prepare the pizza dough rectangles while the beef mixutre cooks so that you can spoon hot beef directly form the skillet onto the dough.

Ingredients:

1/2 pound ground round
3/4 cup frozen chopped onion
1 tsp. bottled minced garlic
1/2 tsp. dried Italian seasoning
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 (10 oz) can refrigerated pizza crust dough
3/4 cup (3 oz.) shredded part-skim mozzarella or reduced fat Cheddar cheese
Cooking spray
1 1/3 cups pasta sauce

Directions:

Preheat oven to 400 degrees.

Cook beef, onion and garlic in a large non-stick skillet over medium-high heat until beef is browned, stirring to crumble. Drain. Return to pan and add Italian seasoning, salt and pepper.

Unroll pizza crust onto an ungreased baking sheet. Cut dough into 4 squares. Press each square into a 6 x 5 inch rectangle. Spoon beef mixture evenly into the center of each rectangle; sprinkle evenly with cheese. Bring opposite corners of rectangles together, pinching seams together to seal. Coat tops of calzones with cooking spray.

Bake at 400 degrees for 11 minutes or until lightly browned. Place pasta sauce in a microwave-safe dish; microwave at high 2 minutes or until thoroughly heated. Serve calzones with warm pasta sauce on top.

Yield: 4 servings (serving size: 1 calzone and 1/3 cup pasta sauce).

Calories 374; Fat 9.5 g; Protein 26 g; Carb 43.8 g; Fiber 2.9 g; Chol 45 mg; Iron 3.9 mg; Sodium 994 mg; Calc. 176 mg.

Exchanges: 2 starch, 2 vegetable, 3 lean meat.

Source: Cooking Light Superfast cookbook

Notes: These calzones are freezer friendly. You can either cook them and then freeze them and first defrost them and then reheat them in the microwave. Or, you can freeze them prior to baking the calzones (freeze individually on a foil-lined cookie sheet for a few hours. Then, wrap each in aluminum foil and place in a freezer friendly container or zip top freezer bag). When you are ready to use them, put the frozen calzones in the oven on a foil lined cookie sheet and cover them with foil. Bake for 25-30 minutes. Then, remove foil and continue to bake for an additional 10-20 minutes (or until the tops are nicely browned).


Shepherd's Pie

Ingredients:

Shepherd’s Pie

2 pounds freshly ground lamb or beef
1 large onion, finely chopped
2 tsp-1 tbsp garlic salt (to taste)
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper, to taste
10 ounces frozen peas, thawed

Potato Topping:

2-½ pounds russet potatoes, peeled and quartered
Coarse salt and ground pepper, to taste
1 cup milk
6 tablespoons butter

Directions:

Shepherd's Pie:

Preheat oven to 425°. Heat a large skillet over high heat. In two batches, cook lamb or beef until no longer pink, about 5 minutes per batch. Transfer lamb/beef to a colander set in a bowl; let fat drain off and discard.

Add ¼ cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.

Add Worcestershire sauce, 2 cups water, and lamb/beef. Season with 2 teaspoons salt and ¼ teaspoon pepper (or to taste). Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

Meanwhile, make potato topping. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Note: If you would like to save some time, use instant mashed potatoes. I have done this a number of times and it still makes for a very tasty shepherd's pie!

Source: Martha Stewart website, Everyday Food section.

Notes: This dish is also freezer friendly. Layer casserole in a freezer friendly aluminum or glass casserole dish. Prior to baking, allow casserole to cool. Cover in aluminum foil and label and date it. When you are ready to use, defrost in fridge overnight or put frozen casserole in the preheated oven (keep it covered) for about 30 minutes. Remove foil and continue baking for an additional 25-30 minutes or until it is hot and bubbly and the potatoes are nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

Cheese-Garlic Biscuits

Ingredients:

2 cups Bisquick mix
2/3 cup milk
1/2 cup shredded cheddar cheese
2 tbsp butter
1/8 tsp garlic powder

Directions:

Heat oven to 450 degrees.

Stir Bisquick mix, milk, and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.

Bake 8-10 minutes, or until golden brown. Stir together butter and garlic powder and brush over warm biscuits.

Big-Batch Cheese-Garlic Biscuits

Ingredients:

8 cups Bisquick
2 2/3 cup milk
2 cups shredded Cheddar cheese
1 cup butter, melted
1 teaspoon garlic powder

Directions:

Heat oven to 450 degrees.

In a large bowl, mix Bisquick, milk, and cheese until soft dough forms. Beat 30 seconds.

On ungreased cookie sheets, drop dough by 40-48 spoonfuls about 2 inches apart.

Bake 8-10 minutes or until golden brown. In a small bowl, mix butter and garlic powder; brush on warm biscuits before removing from cookie sheets. Serve warm.

Source: Betty Crocker website.

Notes: I like to add garlic powder, to taste when I am mixing the dough. I like more of a garlic flavor in these biscuits. These biscuits can also be bought in packages. All you do is add water, mix, and bake. They are so easy. The mixes are great too. So, whether you take a little more time and make them from scratch or use the mix, it is a fast and easy bread to serve on the side!

Irish Feasting Continued...

(Originally posted on Monday, March 22, 2010)

I already posted our family's recipe for Corned Beef and Cabbage and a recipe for Irish Soda Bread on March 17th (I made them for my family and in-laws).

We celebrated St. Patrick's Day on Sunday night with my side of the family. We again had our Corned Beef recipe (with its Red Currant Mustard Sauce, of course--it is essential!). But we tried some different side dishes. We found wonderful recipes for Colcannon, Irish Soda Bread, Irish Potato Candy (which doesn't actually contain potatoes--it just looks like mini potatoes), and Irish Cream Bundt Cake. I'm also including another potato candy recipe called Potato Pinwheels (this recipe DOES contain potatoes). We tried it last year and it is very yummy!

So, I hope you enjoy these recipes. Let the Irish Feasting continue!

Colcannon Potatoes

Makes 12-16 servings
Prep: 10 min.
Cook: 35 min.

Ingredients:

2 pounds cabbage, shredded
2 cups water
4 pounds potatoes, peeled and quartered
2 cups milk
1 cup chopped green onions
Salt and coarsely ground pepper, to taste
1/4 cup butter, melted
Crumbled cooked bacon and minced fresh parsley

Directions:

In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.

Place cooking liquid and potatoes in a large saucepan, add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.

In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon, and parsley.

Source: Taste of Home website. (http://www.tasteofhome.com/)

Irish Soda Bread

20 servings
Prep: 20 min.
Bake: 40 min.

Ingredients:

4 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons shortening
1/2 cup raisins
1 tablespoon caraway seeds
1 1/4 cups buttermilk
1 egg, lightly beaten
2 tablespoons butter, melted
Cinnamon-sugar

Directions:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture is crumbly. Stir in raisins and caraway seeds. Combine buttermilk and egg; add to the crumb mixture. Turn onto a lightly floured surface and knead gently 5-6 times.

Divide dough in half; shape into two balls. Place on a lightly greased baking sheet. Pat each ball into a 6-in. round loaf. Using a sharp knife, cut a 4-in. cross about 1/4 in. deep on top of each loaf. Brush with butter and sprinkle with cinnamon-sugar. Bake at 375 degrees for 40-45 minutes or until golden brown.

Yield: 2 loaves.

Nutrition information: 1 serving (1 piece) equals 165 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 174 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Source: Taste of Home website. Contributed by Anne Flanagan, Laguna Hills, California "This recipe came all the way from Tipperary, Ireland, where my great-grandmother lived. I have eaten Irish Soda Bread in New York, Philadelphi, and Los Angeles, but none compare with what my grandmother made for St. Patrick's Day."

Irish Potato Candy

Ingredients:

1/4 cup butter, softened
1/2 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 tablespoon ground cinnamon

Directions:

In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands, if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

Servings: 60

Nutrition information: 59 calories, 2.3 g fat, 4 mg cholesterol, 20 mg sodium, 9.7 g carbs, 0.4 g fiber, 0.3 g protein.

Source: Allrecipes.com contributed by SAUNDRA.

Irish Cream Bundt Cake

Ingredients:

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish Cream flavored liquid coffee creamer or Irish Cream flavored Italian Soda syrup
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish Cream flavored liquid coffee creamer or Irish Cream flavored Italian Soda syrup

Directions:

Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil, and 3/4 cup Irish cream flavoring of choice. Beat for 5 minutes at high speed. Pour batter over nuts in pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon some of the glaze over top and brush onto sides of cake. Allow glaze to absorb and repeat until all the glaze is used up.

To make the glaze: In a saucepan, combine butter, 1/4 cup water, and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream flavoring of choice.

12 servings.

Nutrition information: 527 calories, 23.6 g fat, 92 mg cholesterol, 477 mg sodium, 67.2 g carbs, 0.5 g fiber, 4.1 g protein.

Source: Allrecipes.com contributed by Sue Haser.


Potato Pinwheels
By Elizabeth LaBau, About.com Guide

These sweet-and-salty treats have a surprising ingredient: mashed potatoes!

Ingredients:

1 medium potato, cooked and peeled
1 tsp vanilla extract
6 1/2 cups sifted powdered sugar
1 cup shredded coconut
1/2 cup creamy peanut butter

Directions:

Cut the peeled and cooked potato into eights and place in a stand mixer. Beat until mashed, then blend in vanilla extract. (This can be done by hand using a fork or potato masher if you don’t have a mixer.)

Mix in the powdered sugar in batches until thick and incorporated. Add coconut last and mix until well-blended.

Form candy into two equal balls and wrap in cling wrap. Refrigerate for an hour to firm up.

Spread waxed paper on your counter or table and sprinkle with powdered sugar. Roll the candy, one ball at a time, to form an 8-inch square on the waxed paper. Spread each square with peanut butter, covering the entire surface.

Roll the candy into a tight spiral like a jelly roll. Wrap each roll in waxed paper and refrigerate for 2 hours, or until firm enough to cut.

Slice the logs into ½ inch slices and serve. Store in the refrigerator in an airtight container.

Source: About.com, Elizabeth LaBau's webpage (she specializes in candy).

Happy St. Patrick's Day!

(Originally posted on March 17, 2010)

In honor of St. Patrick's Day, here is our family's tried and true (and super easy) recipe for Corned Beef and Cabbage.

I'm also including a recipe for Irish Soda Bread that I tried today. It was very easy and quite tasty. I chose this particular recipe because I had all of the ingredients in my pantry already.

Corned Beef & Cabbage with Red Currant-Mustard Sauce

Note: Corned beef brisket needs a long, slow simmer to get it tender. Put it in the slow cooker first thing in the morning. But the cabbage, potatoes and carrots will turn mushy if they've been cooked all day. They can be microwaved in 15 or 20 minutes just before dinner is served.

Ingredients:

2 1/2 to 3 pound boneless corned beef brisket
Corned beef seasoning packet (or 1 tsp whole black peppercorns and 1 bay leaf)
3 ribs celery, cut into 3 inch lengths
2 medium onions, cut lengthwise into quarters
3 1/2 cups water
1 pound green cabbage, cut into 3 inch wedges
1 pound red potatoes, cut into 2 inch pieces
6-8 small carrots, tops trimmed, or 4 medium carrots, cut crosswise into thirds
1/2 cup water
2 Tbsps. butter, melted
Salt
Pepper
chopped parsley

Instructions:

Place celery and onions in 4 1/2-51/2 quart slow cooker; top with corned beef brisket. Add corned beef seasoning packet, if included, and 3 1/2 cups water. Cover and cook on high 7 hours, or on low 9-10 hours, or until brisket is fork-tender. Remove brisket; set aside. Discard cooking liquid, celery, and onions.

Place cabbage, potatoes and carrots in 2 1/2 quart microwave safe casserole dish; add 1/2 cup water. Cover and microwave on high 15 minutes, or until vegetables are tender, stirring once. Drain vegetables; add butter and salt and pepper as desired; toss to coat.

Carve brisket diagonally across the grain into thin slices. Serve with vegetables and red Currant-Mustard Sauce. Garnish with chopped parsley, if desired.

Red Currant-Mustard Sauce:

Ingredients:

12 ounces Red Currant Jelly
3 Tbsps. Coarse grain Dijon-style mustard

Directions:

Place 12 ounces of red currant jelly in a microwave-safe bowl. Cover and microwave on high 1-2 minutes or until smooth, stirring once. Whisk in 3 Tbsps. coarse-grain Dijon-style mustard. Cover and microwave on high 30 seconds.

Or, you can melt the jelly in a pan on the stove over medium heat. Once the jelly is melted, stir in the mustard.

Source: This recipe was found in the recipe section of the Deseret News years ago. The clipping that I have doesn't include the name of the person who created the recipe.


Amazingly Easy Irish Soda Bread

Ingredients:

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Directions:

Preheat oven to 375 degrees F. Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an "X" into the top of the loaf.

Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.

We topped ours with honey-butter.

Source: Allrecipes.com submitted by MP Welty