Cozy Brunch or Thoughtful Drop-Off....a new take on banana nut bread

• 3/4 cup butter, softened
• 8 ounces cream cheese, softened
• 2 cups sugar
• 2 large eggs
• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
• 1 cup chopped pecans
• 1/2 teaspoon vanilla extract

Directions:

1. 1
   Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. 2
   Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
3. 3
   Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

New Way to Show Off Vegetables That'll Make Your Mouth Water

Ingredients

3 red bell peppers, seeded and halved

3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles

3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

3 eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

12 cremini mushrooms

1 bunch (1-pound) asparagus, trimmed

12 green onions, roots cut off

1/4 cup plus 2 tablespoons olive oil

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

2 garlic cloves, minced

1 teaspoon chopped fresh Italian parsley leaves

1 teaspoon chopped fresh basil leaves

1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high 

heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the 

vegetables with salt and pepper. Working in batches, grill the vegetables until 

tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 

minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for 

the asparagus and green onions. Arrange the vegetables on a platter. The key to 

getting those great grill marks is to not shift the vegetables too frequently once 

they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, 

parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. 

Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at 

room temperature.






This is SouthernLiving at the best.

Pico De Gallo....I eat it all

This is great to make in a huge batch and then just sit in front of the tv and chow down.

• 2 medium tomatoes, seeded and diced 
• 1 medium-size ripe avocado, diced
• 1/4 cup diced white onion
• 1 serrano or jalapeño pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 1 medium sized ripe avocado (optional), diced

TOSS TOGETHER IN A BOWL. IF IT LAST LONG ENOUG...COVER AND CHIL FOR AN HOUR. SEASON WITH SALT TO TASTE AND ENJOY. 

Girls Night In Thai Noodle Salad

This is something that would be delectable to serve at a girls night in or a relief society dinner. It is a light and refreshing Asian inspired little nibble.

• 1 (8-oz.) package vermicelli
• 1/3 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup fresh lime juice
• 1 tablespoon fish sauce*
• 1 tablespoon honey
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon salt
• 2 carrots, grated
• 1 cucumber, peeled, seeded, and thinly sliced
• 1 cup finely shredded cabbage 
• 1/4 cup chopped fresh mint

Preparation

1. 1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
2. 2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
3. 3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Serve immediately.
4. * Soy sauce may be substituted for fish sauce.

Baked Blueberry French Toast with Blueberry Maple Syrup

This is perfect for making the night before so that you can just wake up, preheat oven, pop in and bake all while still going on with your day. Maybe it's Christmas morning and you want an easy but yummy breakfast for the family, this would be a great idea.

FOR THE FRENCH TOAST, PROCESS:
1  pkg cream cheese, softened (8 oz)
1/4 cup packed brown sugar
1 tsp minced orange zest
10 slices thin-sliced cinnamon swirl bread

WHISK:
3 eggs
1/2 cup whole milk
1 tsp pure almond extract
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

FOR THE TOPPING, SPRINKLE:
1 cup fresh or frozen blueberries
1/4 cup slivered almonds
MELT:
4 tbsp unsalted butter
1/4 cup packed brown sugar

FOR THE SYRUP, COMBINE:
1 cup fresh or frozen blueberries
1/2 cup pure maple syrup
1 tbsp fresh orange juice

1. Coast a 9x5x3-inch deep baking dish with nonstick spray.
2. For the French toast, process cream cheese, 1/4 cup brown sugar, and zest in a food processor until smooth.
3. Line bottom of baking dish with bread slices, cutting pieces to fit, Spread half cream cheese mixture over bread. Continue layering bread and cream cheese, ending with bread.
4. Whisk together eggs, milk, almond extract, vanilla, cinnamon, and nutmeg; pour over top of bread, then cover with plastic wrap and refrigerate 8 hours or over night.
5. Preheat oven to 375 degrees. Remove plastic wrap from dish.
6. For the topping, sprinkle 1 cup blueberries and almonds over top of french toast.
7. Melt together butter and 1/4 cup brown sugar; drizzle over french toast, then bake until bubbly and set, about 45 minutes. Remove from oven and let rest for 15 minutes.
8. For the syrup, combine 1 cup blueberries, maple syrup, and orange juice in a small saucepan. Simmer syrup until heated through, about 10 minutes, then serve over french toast.

CuisineAtHome

Delicious Thanksgiving Turkey Gravy

Everybody knows that they look forward to practically drinking the gravy at Thanksgiving. Turkey gravy is really like liquid gold. No other menu item evokes as much emotion or enhances the plate more, making it the single most important part of the Thanksgiving meal. You wanna make your family sigh in bliss, moan in comfort and eyes roll in revelry; then make this for your holiday dinner.

FOR THE TURKEY STOCK, HEAT: 

2 Tbsp. olive oil1 carrot, chopped1 rib celery, chopped1 onion, chopped2 cloves garlic, smashed Chopped turkey neck

DEGLAZE:

1/2 cup apple juice

Add:

4 cups low-sodium chicken broth

1 tsp. whole black peppercorns

4 sprigs fresh thyme

4 sprigs fresh parsley

2 fresh bay leaves

FOR THE GRAVY, SKIM: 

Reserved turkey drippings (see Herb-Butter Roasted Turkey recipe)4 Tbsp. unsalted butter

WHISK:

1/2 cup all-purpose flour2 cups low-sodium chicken broth1/4 cup chopped fresh parsley Salt and black pepper to taste 

1. For the turkey stock, heat oil in a large saucepan over medium. Add carrot, celery,                 onion, garlic, and turkey neck. Cook vegetables until caramelized, stirring occasionally,  about 10 minutes.
2. Deglaze the pan with apple juice, scraping up any browned bits from the bottom, and reduce until nearly evaporated.
3. Add 4 cups broth, peppercorns, thyme, parsley, and bay leaves. Reduce heat to low and simmer 1 hour. Strain stock and chill until ready to use. 
4. For the gravy, skim ¼ cup fat from reserved drippings and return to roasting pan with 4 Tbsp. butter, melting over medium-high heat. 
5. Whisk in flour, reduce heat to low, and cook roux until bubbly, 2 minutes. Off heat, whisk in turkey stock, 2 cups broth, and reserved turkey drippings. Simmer gravy over medium heat until thickened, whisking constantly, 3–4 minutes. Stir in ¼ cup parsley and season with salt and pepper. 

Cuisine At Home Special...Thanksgiving Dinner. 

Movie Night Ooey Gooey Popcorn

This is the best soft marshmallow caramel popcorn for family movie night. It makes plenty. Be careful though, it is so super duper sticky. We are actually eating some right now while having a Hobbit day.

• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup corn syrup
• 12 cups popped popcorn, kernels that don't pop removed (best way is if you have a strainer with round holes versus a mesh one or one with slits...just dump and shake and the kernels with just fall right through)
• about 3 cups of mini-marshmallows (I actually just used almost a whole bag)
• 1 tsp of vanilla (or a bit more depending on how strong you want it)

Directions:

1. 1
   In a saucepan, bring to a boil butter, brown sugar, and corn syrup....then add marshmallows. Turn off heat and stir in vanilla. 
2. 2
   Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
3. 3
   Make sure to scrape the bottom as the mixture settles.
4. 4
   We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.