Best Banana Bread

Taken from the Debbie Macomber's Cedar Cove Cookbook that my grandma got me for Christmas. :) Yay!! Thanks grandma!! It was just something I decided to do to occupy my time after dinner tonight. After it was out of the oven and on the rack, my mom and I went on a walk while waiting for it to cool. Of course, when I got back I just had to try it, it just smelled too good! I cut the first slice and shared half with my mom, but had no choice but to go back for another slice, my taste buds were screaming. It'll most likely be my breakfast tomorrow morning.

Makes 1 loaf.

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp. salt
3 very rip bananas
1/2 cup sour cream or plain yogurt
1/2 cup (1 stick) unsalted butter, melted, plus extra for pan
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup toasted walnuts, chopped (optional - I only didn't add these due to allergies :( but the recipe called for it, I'm sure it'd be even better with it, but the bread turned out fine without it too. )

1. Preheat oven to 350 F. Lightly butter bottom and sides of a 9-by-5 inch loaf pan; lightly coat with flour.
2. In a medium bowl, combine flour, baking soda and salt. In another bowl, mash bananas with sour cream or yogurt until blended. In a large mixing bowl with electric mixer on high speed, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined.
3. Fold banana mixture into batter until blended. Lightly fold in dry ingredients and walnuts until just combined. Batter will be chunky. Scrape batter into prepared pan. Bake about 1 hour, until golden brown and toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Run a knife around edges of pan to loosen bread. Transfer to wire rack to cool completely.

Overnight Brunch Egg Bake

Another one of those recipes that I just discovered while we were having our guests. Mom made this one for breakfast and from the time it came out of the oven to when it made it to my mouth everything about it was YUM! And I'm usually not thrilled about eggs either...the only way I'd ever eat it before now.. is if it was scrambled, with cheese and ketchup on top. I know a lot of you out there must think I'm absolutely nuts to put ketchup on my eggs, but if you are skeptical you have to try it, its really not as bad as it sounds! I promise!

Ingredients:
24 oz (6 cups) shredded Colby-Montery Jack cheese blend
2 tbsp margarine or butter
1/3 cup sliced green onions
1/2 medium red bell pepper, chopped
1 (4.5 oz) jar Green Giant Sliced Mushrooms, drained
8 oz. cooked ham, cut into thin bite-sized strips
8 eggs
1/2 cup Pillsbury BEST all purpose or unbleached flour
2 tbsp chopped fresh parsley
1 3/4 cups milk

1. Spray 13x 9 inch (3 quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.

2. Melt margarine in medium skillet over medium heat. Add onions, 1/2 chopped bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange veggies over cheese in baking dish. top with ham strips. Sprinkle remaining cheese over ham.

3. Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. cover; refrigerate 8 hours or overnight.

4. To serve, heat oven to 350 F. Uncover baking dish; bake at 350 F for 55-65 mintues or until mixture is set and top is lightly browned. Let stand for 10 mintues before serving. To serve, cut into squares. If dsired, garnish with red bell pepper and fresh parsley.

They Won't Know Raspberry Coffee Cake

Absolutely delicious!! My mom made this one morning for breakfast and I couldn't help but go back for seconds. Low calorie, low fat and yummy....I don't think it can get any better than that!!

45 min/10 min prep
8 slices

1 cup all purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 low-fat plain yogurt
2 tbsp butter or margarine, melted
1 tsp vanilla extract
3 tbsp brown sugar
1 cup unsweetened raspberries (fresh or frozen...but fresh are definately better!!)
1 tbsp sliced almonds

Glaze
1/4 cup confectioners' sugar
1 tsp nonfat milk
1/4 tsp vanilla extract

1. In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
2. Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
3. Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
4. Combine the brown sugar and raspberries; sprinkle over batter.
5. Spoon the remaining batter over the top.
6. Sprinkle with almonds.
7. Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
8. Cool for 10 minutes before removing from pan to a wire rack.
9. In a small bowl, combine the glaze ingredients.
10. Drizzle over coffee cake.
11. Serve warm or at room temperature.

Note: Recipe found at www.recipezaar.com