Banana Spice Cake

In another attempt to use up some ripe bananas my monkey's left behind, I threw together this easy cake.  This cake has a wonderful spice undertone and I love how light and fluffy it is.  I simply dusted mine with powdered sugar, but some kind of glaze would taste wonderful too!

Enjoy!

Banana Spice Cake

1 Box Yellow Cake Mix
1 Small (3 3/4 oz) Box Vanilla Instant Pudding
1/2 Tsp Nutmeg
1/2 Tsp Cinnamon
4 Eggs
1/3 Cup Oil
1/2 Cup Water
3 Medium Ripe Bananas, mashed

Preheat oven to 350 degrees.  Grease and flour bundt pan OR 10" tube pan and set aside.  Combine all ingredients in large mixing bowl.  Mix on low until combined, then continue mixing on medium speed for 4 minutes.  Bake for 50-60 minutes until toothpick comes out clean.  Cool for 10 minutes, then invert onto rack to cool completely.

Banana Honey Oatmeal Bread

If a person eats an entire loaf of healthy banana bread, does that mean it's not healthy anymore?!  Because I could eat an entire loaf of this stuff!  I have a house full of monkeys and more often than not, do not have "left-over" bananas to bake with.  Fortunately this week, my monkeys left me a few to work with.  I ended up making this not-your-every-day healthy banana bread.  It is full of texture, flavor, ohh so moist, and not a single pinch of sugar added!

Enjoy!

Banana Honey Oatmeal Bread

1 Cup Whole Wheat Flour
1/2 Cup All-Purpose Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
3/4 Cup Oats
1 Cup Mashed Ripe Banana's (approximately 2-3)
2 Eggs
2/3 Cup Honey
1/3 Cup Sour Cream or Yogurt
1/4 Cup Milk
1/4 Cup Vegetable Oil
1 Tsp Vanilla

Preheat oven to 350 degrees.  In medium bowl, mix together flours, baking powder, soda, and salt with whisk, then stir in oats.  In mixing bowl, beat remaining ingredients until well combined.  Add dry ingredients to the banana mixture until just combined.  Pour batter into greased loaf pan.  Bake for 50-60 minutes until toothpick comes out clean from center.  Cool for 15 minutes in pan before removing, then finish cooling on wire rack.

Peaches 'n Cream Cake

What is better than warm cake with fruit and cream (cheese)?!  I came across this recipe awhile ago here and was finally able to whip it up.  Oh goodness, did we love this cake! From the cake layer, to the warm chunks of peaches, to the smooth cream cheese, and cinnamon/sugar crust on top - this did not disappoint!

Enjoy!

Peaches 'n Cream Cake

Cake:
1 1/2 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Granulated Sugar
1 Tbsp Cornstarch
1 Tsp Vanilla
2 Eggs
1 Cup Milk
6 Tbsp Butter, melted

Filling/Topping:
29 oz Canned or 1 Qt (home canned) jar or 3-4 Cups fresh Peaches
16 oz Cream Cheese, softened
1 Cup Granulated Sugar
6 Tbsp reserved Peach Juice
Cinnamon/Sugar

Preheat oven to 350 degrees.  Spray/grease 9x13" baking pan and set aside.

In large bowl, sift/whisk together flour, baking powder, salt, sugar, and cornstarch.  Make a well in the center and add wet ingredients.  Whisk together until well combined and pour batter evenly into pan.

Slice peaches into bite-sized pieces and evenly distribute across the top of the batter.

In medium bowl, beat cream cheese, sugar, and reserved juice until smooth and creamy.  Dollop cream cheese mixture over the top of the batter and then spread with a spatula  the best you can (perfection is not necessary).  Sprinkle cinnamon/sugar generously across the top of the cream cheese mixture.

Bake for 50-60 minutes until the edges are puffed and golden.  The cream cheese with be slighly bubbled.  The cake is done when it no longer jiggles in the center.  This cake should be stored in the fridge, but it best eaten warm or room temperature (hope that makes sense).

Chicken Noodle Casserole

This is a super simple casserole that is sure to please everyone in the family.  Use a rotisserie chicken bought from the store, leftover roasted chicken or turkey, or even use a couple cans of chicken.  You can pretty much wing this recipe and change up ingredients to suit what you have in your kitchen.  One of the things I love the most about the ingredients list for this casserole...it doesn't require "cream of something" soup.  :)

Enjoy!

Chicken Noodle Casserole

14-16 oz Pasta (I used bow-tie on this occasion)
1/2 Cup Butter
6 Tbsp Flour
4 Cups Chicken Broth
1 1/2 Cups Half & Half (or 3/4 cup milk & 3/4 cup cream)
1/2 Tsp Chicken Seasoning
1/4 Tsp Salt
1/2 Tsp Garlic Pepper
3-4 Cups Chicken, cut up
1/2 Cup Parmesan, grated
2 Cups Frozen or 1 Can Peas 
3/4 Cup Parmesan, shredded

Cook pasta al-dente per package instructions, drain.  In large sauce pan, heat butter until melted.  Stir in flour and seasonings - stir constantly until smooth and bubbly.  Slowly add in broth, then half and half and bring to a boil, stirring constantly - boil and stir for 1 minute.  In 9x13" pan, stir together noodles, cream mixture, grated parmesan, and peas.  Top with shredded parmesan.  To serve immediately: bake at 350 degrees for 30-40 minutes , until good and bubbly.  To freeze for another day: after topping with parmesan, do not bake.  Cover dish well and freeze.  When ready to use; completely thaw dish in refrigerator and bake according to directions.