Tuesday, October 27, 2009

Turkey Breast in the Slow Cooker

{print this recipe}
I found this recipe here (at allrecipes.com).  And really, how much easier can it be?  I had a 3lb. boneless turkey breast in my freezer (thawed overnight in the fridge) and I always keep dry onion soup mix in my pantry.  Reviewers on allrecipes.com suggested changes to this recipe but really I wouldn't.  Don't add spices or liquids.  It's not the best-ever-turkey-I've-ever-tasted, but if you're looking for simple, easy and delicious try this recipe!

INGREDIENTS
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

DIRECTIONS
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Monday, October 26, 2009

Banana Bread

{print this recipe}
Source: altered from allrecipes.com Banana Banana Bread


INGREDIENTS
1 cup all-purpose flour
1 cup whole wheat flour*
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
2 eggs, beaten
5-6 mashed overripe bananas
1/2 cup mini chocolate chips (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flours, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Add mini chocolate chips, stir.  Pour batter into prepared loaf pan.

Bake in preheated oven for 65-75 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Can be made into 12 muffins if you prefer.  Bake at 325 degrees for about 25 minutes.
 
* if you don't have whole wheat flour, you can substitute all-purpose flour (total 2 cups all-purpose OR 1 cup whole wheat, 1 cup all-purpose).
 
Kitchen Tip:
- Bananas actually freeze well in their skins.  When you have one or two bananas that overripen in your bunch, don't throw them out.  Toss them in the freezer and when you have enough bananas, thaw them and make your banana bread!  They thaw in just a couple hours.
- Your banana bread freezes well, also.  After it has cooled, wrap in plastic wrap and store in a freezer bag.

Thanks for your patience!

I realize it's been months since I've posted and I'm sorry!  I'll be honest, not much has been going on in Mama Jan's kitchen since baby boy #2 arrived in July.  Things are picking up again and I have many new recipes to post, though.  Please don't give up on me!  :)