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.

Roasted Red Pepper Dip

Here's a versatile dip that is perfect with fresh vegetables or as pictured here with pita chips. You could also serve it with toasted baguette slices, crackers or chips. It's full of flavor and something different than your standard ranch dip.

1 16 oz jar roasted red (bell) peppers, drained

2 small cloves garlic

1 cup sour cream (lite or nonfat is a great substitution)

2 Tbsp mayonnaise

1 Tbsp dried basil leaves

1 1/2 tsp anchovy paste*

1 tsp lemon juice

1/2 tsp freshly ground pepper

Assemble all ingredients in a food processor or blender and process until smooth. Serve immediately or store tightly sealed in refrigerator. Makes approximately 2 1/2 cups.

*Anchovy paste is must here. I know, I know you're thinking that's gross but truly chefs use this in all kinds of recipe for a depth of flavor (like Caesar dressing). It's inexpensive and can be found at most grocery stores.

Avocado Salsa

As I sat steadfast eating my chips and salsa at a local Mexican restaurant I tried to determine exactly why I love eating them so much...especially at restaurants. I absolutely would not be ashamed to fill up on the pair and skip my entree entirely. Better yet, dine on chips and salsa and finish the meal off with some fried ice cream! I think I finally zeroed in on why I find the chip-salsa combo so appealing...the chips are generally served warm. Mmmm. Nothing more satisfying than warm, crispy, thin tortilla chips. So last time I was enjoying chips and salsa at home, I warmed the chips up in the microwave for about 20 seconds and I found myself thinking for a moment I was in a low-lit/over-abundance of red decor/sombrero hanging on the wall kind of place. It worked! So next time you have your favorite salsa out and are ready to dig in with those chips - try heating them in the microwave first (or maybe you already do and I'm the last person to know about this trick). Here's a great salsa that is a variation on the tomato theme: Avocado Salsa

4 plum or Roma tomatoes, chopped
2 large avocados (preferably HASS variety), peeled and chopped
4 green onions, chopped
1/4 cup fresh chopped cilantro
1/4 cup lime juice
2 garlic cloves, pressed
1/2 tsp salt
1/8 tsp fresh ground black pepper

Combine all ingredients and serve.

Sour Cream Chocolate Frosting

You'll often read in my recipes "frost with favorite chocolate frosting". To me that means the cake, cupcake or brownie is delicious enough that you really can't go wrong where the frosting is concerned. Typically I don't follow a recipe. I simply blend real butter, powdered sugar, cocoa powder, vanilla and some milk together until it is the consistency that I like. I'm a fan of using store-brand products because they are less expensive and their quality is comparable to national brands. However, where powdered or confectioner's sugar is concerned, I've found C&H is far superior to the store brand. The store brand has a manufactured taste and it can overpower the flavor of your icing. Also, if you are prone to tasting that powdered sugar taste, add a dash of salt. This will balance the flavors.

I discovered this recipe a few years ago and have used it whenever I need an easy, flavorful, rich chocolate frosting. The recipe originally called for semi-sweet chocolate chips, but I found the semi-sweet flavor combined with the subtle tang of the sour cream to be a little much. I prefer milk chocolate chips, but use your preference.

1 cup milk chocolate chips

4 Tbsp butter

1/2 cup sour cream

1 tsp vanilla extract

Dash salt

2 1/4 - 2 3/4 cups powdered sugar

In a small saucepan, melt chocolate and butter together over low heat. Allow to cool and blend in sour cream, vanilla and salt. Gradually add the powdered sugar with a whisk or electric mixer until the frosting is the desired spreading consistency. Makes approximately 2 cups.