Thursday, August 28, 2008

Banana Cookies

We had some bananas that were starting to go in the kitchen tonight. So, I got it in my head that my hubby and I should bake together. But, I didn't want to make banana bread (as the recipe for the last batch I made was kind of "blah"). So, when I stumbled across this recipe for banana cookies, I thought we'd give it a go. They were....different. I think the spices all complimented each other well, but the consistency was anything but cookie-like. They were more like banana bread bites. But, they were good. I think I just had a hard time getting over them not being firm at all. The above picture is from the site, since I forgot to take one last night. Also, I used the pecans, as suggested. But, I bet it would be great with pecans and chocolate chips. Yum!

Banana Cookies Recipe
1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
1 cup of pecans (walnuts and chocolate chips are fine alternatives)
Directions: Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined. Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
Makes about 30 cookies.

Monday, August 4, 2008

Bruschetta Chicken Bake

I don't think that I've mentioned the Kraft Food & Family magazine on here before, but I'm a pretty big fan. It's a free magazine that you can sign up for online and it's full of easy & yummy recipes. Of course, there are Kraft products in every recipe and the whole magazine is basically a big advertisement, but there are some great finds if you look for them. And that was the case last night. I finally tried the Bruschetta Chicken Bake that I put a post-it note on weeks ago and I was not disappointed. It wasn't something that I would normally make, but I'll absolutely be whipping it up again. Try it for yourself!


Bruschetta Chicken Bake
Recipe by Kraft Food & Family
1 (14.5 oz.) can of diced tomatoes, undrained
1 (6 oz.) package Stuffing Mix for Chicken (I used cornbread stuffing mix)
1/2 cup water
2 cloves garlic, minced
1 1/2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp. (I only used 1/2 tsp.) dried basil leaves
1 cup Shredded Low-Moisture, Part-Skim Mozzarella Cheese
Directions: Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water and garlic. Stir until stuffing mix is moistened. Set aside. Place chicken in 13x9-inch baking dish. Sprinkle with the basil and cheese and top with the stuffing mixture. Bake 30 minutes or until chicken is cooked through. Serves 6.
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