Perfect Banana Bread

The reason I call this perfect is because it comes out perfectly baked. No soggy middles or overdone tops. No ledges or any of those pesky things you find with common banana bread. The recipe is easy - most ingredients you will have on hand. I just used a bunch of bananas that I let over ripen - kind of forgot about them. I also had quite a few bananas in my freezer that needed to be used. So with a combination of the two, I made a triple batch. I'll freeze some loaves and take a few to the neighbors.

4 large ripe bananas

1 1/2 cups sugar

3/4 cup butter, at room temperature

3 eggs, well beaten

3 cups flour

1 1/2 tsp baking soda

1/4 tsp salt

1/3 cup buttermilk or regular milk

1/2 chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Grease bottoms only of two large loaf pans (9x5-inch each). Mash bananas and set aside. In a large bowl, cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, baking soda and salt. Alternating with milk, stir in flour mixture in thirds; beginning with flour mixture and ending with milk. Stir in chopped nuts. Spread evenly in the bottom of two prepared loaf pans.

Bake for 25 minutes at 350 degrees. Then reduce heat to 275 degrees and bake and additional 20-25 minutes or until toothpick comes out clean.

Easy Teriyaki Chicken

The other night the women in my church gathered for a "progressive dinner" - appetizers, main courses at various women's homes and then back to the church for dessert. We had over 75 people participate and 20 generous hosts. It was fun evening and I got to know some of these women better being able to sit down and share a meal with them. I hosted a main course in my home. The Huz grilled the chicken and then we topped it with this sweet, slightly spicy sauce that delighted the taste buds. The Huz also grilled fresh pineapple - what a treat to pair with the chicken.

The thick sauce is more flavorful than anything you'll find on the store shelf. Any cuts of chicken work great here. I used a combination of thighs and breasts. If you're not near a grill, bake it in the oven, basting the chicken with the sauce every now and then.

2 Tbsp cornstarch

2 Tbsp cold water

1/3 cup brown sugar

1/2 cup soy sauce

1/4 cup cider vinegar

2 cloves garlic, minced

1/2 tsp ground ginger

1/4 tsp ground black pepper

6-10 pieces of chicken (depending on cuts)

In a small saucepan, combine cornstarch and cold water. Whisk until smooth. Turn on heat to medium low and stir in ingredients brown sugar through black pepper; whisk thoroughly. Bring to a boil, stirring frequently. Reduce heat to a simmer and cook until thick. Drizzle generously over grilled chicken and grilled pineapple.

How To: Ice Cream Cake

Nothing is better in the heat of summer than ice cream cake. I'm a sucker for the frozen cake/ice cream combo but who wants to pay those outrageous prices at Baskin-Robbins or Coldstone? You can do better at home - moist cake and any flavor of ice cream that tickles your fancy.

What you will need:

• 3 - 8" or 9" cake pans
• heavy duty plastic wrap or wax paper
• 1.5 - 2 quarts of ice cream
• cake mix that compliments your ice cream flavor choice
• heavy whipping cream

Start by lining one of the cake pans with plastic wrap or wax paper. Cut piece of plastic larger than your pan so that you have excess for covering your ice cream layer. For best results, do not soften ice cream on counter. Scoop out and firmly press into the plastic -lined cake pan; making sure to make as even of a layer as possible. Place in freezer.

Make cake layers by mixing in 1 package (4 serving size) instant pudding, 4 eggs, 1/4 cup oil and 1 cup water. Blend well. Pour into remaining two greased and floured cake pans. Bake 18-22 minutes at 350 degrees. Remove cake from oven and allow to cool in pans for 10 minutes before turning out on a cooling rack. When cakes are completely cool, wrap in plastic and place in freezer. Freeze layers at least 4 hours before assembling.

To assemble ice cream cake, place one cake layer on plate or cake stand. Working quickly, place the unwrapped ice cream layer over top of cake layer. Press lightly together. Place remaining cake layer over ice cream layer and again press lightly. Trim uneven portions to form a uniform cake. Return to freezer for 1 hour.

Whip heavy whipping cream and add powdered sugar to sweeten. Whip until stiff peaks form. Remove ice cream cake from freezer and generously frost with whipped cream. Return to freezer for an additional hour. Garnish and serve.

Today I made a chocolate peanut butter ice cream cake for my nephew Josh's Birthday. I frosted it with a dreamy cocoa whipped cream (recipe follows). Only one piece left!

Cocoa Whipped Cream:

2 cups heavy whipping cream

1/2 cup powdered sugar, sifted

5 Tbsp good quality cocoa powder, sifted

1 tsp pure vanilla extract

Blend all ingredients together in a large bowl. Using an electric mixer, whip until stiff peaks form.

Cool Cucumber Chicken

This recipe is adapted from Taste of Home. I first made it last summer when cucumbers were fresh from the garden and bursting with cool, crisp flavor. I love cucumbers, especially the smell when slicing them. This is a quick dinner that requires only a few ingredients. The cucumber sauce is also delicious on grilled fish.

4 skinless, boneless chicken breast halves
1 Tbsp olive oil

2 Tbsp soy sauce

1 medium cucumber, peeled and chopped

1/2 cup plain yogurt

2 Tbsp mayonnaise

1 Tbsp minced fresh dill

1/8 tsp pepper

1/4 tsp sea salt

Brush chicken breasts with olive oil and soy sauce. Grill on both sides until done.

In a small bowl, combine remaining ingredients and serve over hot, grilled chicken.