Banana Bread

Gail B. 

2 cups flour
1 cup sugar 
1/2 cup shortening (vegetable oil) 
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts (optional) 
3 mashed ripe bananas
1 teaspoon vanilla 
Chocolate chips or coconut (optional additions) 

Topping:

Cinnamon and sugar before baking in oven 

Cream sugar and shortening. Add eggs. Add dry ingredients to creamed mixture. Add bananas and nuts. Bake 1 hour at 325. Makes 2 loaves. 

Juicy Oven Baked Chicken Breasts

Recipe Found Here

1 Tablespoon brown sugar, packed

1 1/2 teaspoons paprika 

1 teaspoon dried oregano, (or thyme, parsley, rosemary) 

1 teaspoon salt 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/4 teaspoon cracked black pepper, to taste 

1 teaspoon chili powder

1 tablespoon olive oil 

3 Tablespoons butter 

2 cloves garlic, minced or finely chopped 

2 teaspoons fresh chopped parsley 

Preheat oven to 425°F (standard ovens) or 390°F (fan forced or convection ovens). 

Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking. 

Combine sugar, paprika, oregano, salt, powders, pepper and chili. 

Line a baking pan with aluminum foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 

Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F using a meat thermometer. It should be golden with crisp edges.* 

While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavors together. 

Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp. 

Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving. 

To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

Grilled BBQ Chicken

PREP IN ADVANCE TO MARINATE

Recipe Found Here

1¾ pounds chicken tenderloins or boneless skinless chicken breasts 

¼ cup vegetable oil 

3 cloves garlic, minced 

1¼ teaspoon salt 

1 tablespoon packed light brown sugar 

2 teaspoons smoked paprika 

1 teaspoon ground cumin 

1 teaspoon chili powder 

⅛ teaspoon cayenne pepper 

About 1 cup store-bought barbecue sauce 

If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins).

In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours. 

Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts),

Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.

Ginger Molasses Cookies

PREP IN ADVANCE TO CHILL

Loni P. 

Cheryl Day's Treasury of Southern Baking

4 3/4 (594g) unbleached all-purpose flour 

2 Tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground coriander 
1/4 teaspoon ground cardamom
2 teaspoons (11g) baking soda
1 teaspoon fine sea salt
Grated zest of 2 lemons
3/4 pound (3 sticks/340g) unsalted butter, at room temperature
2 cups (400g) granulated sugar
1/2 cup (118ml) dark molasses
2 large (100g) eggs, at room temperature
3/4 cup (150g) turbinado sugar for rolling 

In a large mixing bowl, whisk together the flour, ginger, cinnamon, coriander, cardamom, baking soda, salt, and zest. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on medium speed until superlight and fluffy, 3 to 5 minutes. Add the molasses and mix until blended. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Add the flour mixture in thirds, mixing until just combined. 

Remove the bowl from the mixer stand (if using) and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. Cover the bowl with plastic wrap and chill until the dough is firm, at least 2 hour, and up to overnight. 

When you are ready to bake, position the racks in the middle and lower third of the oven and preheat the oven to 350. Line two baking sheets with parchment. Pour the turbinado sugar into a shallow bowl. 

Use cookie scoop or spoon to portion the cookies, then shape each one into a ball with your hands. Roll the balls in the turbinado sugar and place them on the prepared baking sheets, leaving 2 inches between them to allow for spreading. Place the sheets of cookies in the refrigerator to chill for about 15 minutes before baking (optional). 

Bake the cookies for 12 to 17 minutes, rotating the pans halfway through and switching their positions (optional). It's difficult to check darker cookies for doneness: Look for browner edges that are slightly firm to the touch; the middles should have started to puff and look dry. Let the cookies cool completely on the pans on wire racks. 

The cookies can be stored in an airtight container at room temperature for up to 3 days.  

Buttermilk Chicken Tenders

PREP IN ADVANCE TO MARINATE

Recipe Found Here

My kids love these! When you have some extra calories for fried food and don't mind making a mess to cook! I double the breading. 

PREP TIME TO MARINATE 

FOR THE MARINADE 

2 pounds chicken tenderloins 

1 cup buttermilk 

1½ teaspoons salt 

¼ teaspoon cayenne pepper 

¼ teaspoon garlic powder 

¼ teaspoon paprika 

FOR THE BREADING 

1½ cups all purpose flour 

1½ teaspoons baking powder 

1 heaping teaspoon salt 

¾ teaspoon black pepper 

 ¾ teaspoon garlic powder 

¾ teaspoon paprika 

3 tablespoons buttermilk 

FOR COOKING 

3-4 cups vegetable oil, for cooking 

To marinate the chicken: 

In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. 

To make the breading: 

In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy. 

Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet. 

To fry the chicken: 

Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot. 

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color. 

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Easy Winter Fresh Fruit Salad

Recipe found and adapted here

Fantastic fresh and healthy side dish for Thanksgiving and/or Christmas dinner to offset the typically heavy holiday foods. 

1 cup fresh blueberries

1 cup peeled and diced kiwi fruit

1 cup fresh mandarin orange segments 

1 cup diced apples or pears 

1 cup halved grapes 

½ cup fresh pomegranate seeds 

lemon juice (for apples/pears)

Place the fruit in a serving bowl. If using pears/apples toss them with a light squeeze of lemon juice before adding to the salad. 

Notes:

The fruit is very adaptable to what is in season and what you prefer. You’ll want about 5-6 cups total fruit (not including the pomegranate seeds). The lineup listed above is my favorite (I use pears when I can find delicious, ripe ones). 

Pomegranate Seeds: I personally think the pomegranate seeds are essential for this fruit salad – for color, texture, flavor and prettiness.

Loni's Pumpkin Chocolate Chip Cookies

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree
3 cups flour
2 teaspoons soda
1/2 teaspoon salt 
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 cups chocolate chips

Mix ingredients and bake at 350 for 15-20 minutes.