Old-fashioned Banana Cake

From The Barefoot Contessa- How Easy is That?

Saw Ina make this for a bake sale on Food network.

Basically, banana bread + cream cheese frosting. Upgrade!

Tomatoes on the Vine's rendition- mine looked very similar (yes this means I forgot to take a picture, again)
http://tomatoesonthevine-velva.blogspot.com

  • 3 very ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Grated zest of 1 orange
  • 2 cups all-purpose flour
  • 1 teaspoon baking sod
  • 1/2 cup coarsely chopped walnuts
  • Cream Cheese Frosting (recipe follows)

Preheat the oven to 350 degrees F. Grease and flour a 9 by 2-inch round cake pan.

Mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Add frosting, liberally:

  • 6 ounces cream cheese, at room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sifted confectioners’ sugar

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined.  Add the sugar and mix until smooth.

Tagged

Sour Cream Chicken Enchiladas

From “Joyful Momma’s Kitchen- Cooking, Baking, and Mess Making” (http://joyful-mommas-kitchen.blogspot.com).

I had been searching for a white-sauce chicken enchilada recipe for a while, and this one is quite tasty!

Sour Cream Chicken Enchiladas

These are delicious!

You will need:

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
Preheat oven to 350 degrees.  Grease a 9×13 pan
Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.

This classic recipe is simple and hearty, from “A Year of Slow Cooking” by Stephanie O’Dea (crockpot365.blogspot.com).

Stephanie O'Dea's Taco Soup from "A Year of Slow Cooking"

You will need:
2 cans of kidney beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning (McCormick)
1 packet ranch dressing mix (Hidden Valley)
1 lb browned ground hamburger
Shredded cheese, sour cream
Brown meat; drain fat and add meat to crockpot. Sprinkle seasoning packets on top of meat. Drain and rinse the beans and add. Add the entire contents of the corn and tomato cans. Stir together.
Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook it, the better! Embellish (cheese, sour cream).
Enjoy!

Taco Soup