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Wednesday, March 8, 2017

Nutty Banana Sheet Cake

Recipe - Nutty- Banana - Sheet Cake

Not only is this cake delicious, but it's also very easy to make. Just like banana bread, it's a one-bowl wonder, thanks to the fact that oil is used. Even with the oil, this is still a light cake, which means that it's ideal for eating at any time of the day. The fluffy layer of banana cake goes along perfectly with the mixture of crunchy nuts and seeds. To add a bit of sweetness to the cake, a drizzle of chocolate can be added.


• 2 medium, overripe bananas (about 7 ounces peeled banana)
• 1/2 cup loosely packed light brown sugar
• 1/3 cup vegetable oil or melted unsalted butter
• 2 large eggs
• 1/2 cup ground almonds
• 1/3 cup applesauce
• 1/4 cup milk
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups whole-wheat pastry flour
• 1 tablespoon poppy seeds
• 3 tablespoons sunflower seeds
• 1/2 cup walnut pieces
•  2 ounces dark chocolate (70% cocoa), melted


1. Heat the oven to 350°F. Coat a 9x13" rimmed baking sheet with oil or butter and set aside.
2. Peel the bananas, place on a plate and mash them using the back of a fork until smooth. Add the mashed bananas to a large bowl and add the sugar, oil, eggs, butter, almonds, applesauce, and milk. Stir until it has mixed well, then add the baking powder, baking soda, salt, flour, and poppy seeds. Fold the mixture together until no floury patches remain.
3. Pour the batter into the already prepared baking sheet and sprinkle with the sunflower seeds and walnut pieces. Place in the oven, and bake until well-risen and golden brown - this should take around 35-40 minutes.
4. Drizzle melted chocolate on top of the cake and set aside to cool. Once cooled, cut into 9-12 pieces.

Check out their website below to see other great recipes.

Source: thekitchn 

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Here’s an easy recipe and you only need 15 minutes prep time! There’s plenty to love about this Chicken Cordon Bleu Casserole ..

When we think of comfort food, Chicken Cordon Bleu must surely make the list. This Casserole version is so easy to put together and will make you look like a rock star in the kitchen. It’s perfect for those busy nights when you want a filling meal to satisfy the hunger pangs ..  it’s literally fail proof!
This Chicken Cordon Bleu Casserole is made with layers of Chicken, Ham, Cheese and a super simple sauce.  This recipe comes with a happy ever after guarantee!

You can then top it off with a generous sprinkle of bread crumbs which gives it that crunchy top that just adds the perfect touch! The best part about this recipe is it takes only 15 minutes to prepare and it’s on the table in no time at all. 

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For the casserole:
  •     1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
  •     1/2 pound very thinly sliced deli-style honey ham, rough chopped
  •     1/4  pound thin sliced baby Swiss cheese

For the sauce:
  •     4 tablespoons butter
  •     4 tablespoons flour
  •     3 1/4 cups milk
  •     2 tablespoons fresh squeezed lemon juice
  •     1 tablespoon dijon mustard
  •     1/2 teaspoon smoked paprika
  •     1/4 teaspoon pepper
  •     salt, to taste

For the topping:
  •     6 tablespoons unsalted butter
  •     1 1/2 cups panko bread crumbs
  •     1 1/2 teaspoons crushed dried parsley
  •     salt and pepper to taste

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Things you can do ahead:

1. Shred your chicken a day ahead if you want to.

2. Make the casserole up to the step where you pour on the sauce, cover and refrigerate till the next day. The next day take it out of the fridge for a little while to allow it to take some of the chill off, make up the breadcrumb topping and bake as instructed above.

3. Make the casserole completely the morning of the day you want to serve it. Let it cool completely, cover and refrigerate. That night, take it out of the fridge about an hour before baking to allow the chill to come off a little. Bake again, covered loosely with foil to prevent further browning, at 350 for about thirty minutes to reheat. (I only suggest this last idea because this is what I did the day we made this for the blog; it was a delish dinner for the hubby and I that night and it reheated great.)

The rotisserie chickens at my store tend to be on the smaller side, so I got two that day – they were on sale yaaaay. Good thing I did. One would not have been 5 cups of chicken. 

Check out the blog below to see other great recipes that they have.


Carrot Cake Cheesecake

Carrot Cake Cheesecake - copycat version from the Cheesecake Factory

It doesn’t get much better than Carrot Cake and Cheesecake and this version is the epitome of a show stopping dessert.

This Carrot Cake Cheesecake is a delicious copycat recipe from ‘The Cheesecake Factory’. You’ll love the sensational combination of carrot and cheesecake and it’s a dessert that will be much requested.

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Carrot Cake:
Sour Cream Topping:


Watch how to make this recipe.
For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

Tuesday, January 3, 2017

Cheddar BLT Burgers With Tarragon Russian Dressing


12 cup mayonnaise

  • 13 cup ketchup
  • 1 Tbsp red wine vinegar
  • 1 Tbsp grated onion
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped tarragon
  • 1 tsp Worcestershire sauce
  • 12 oz thickly sliced bacon
  • 1 lb 514 oz ground beef chuck
  • 1 lb 514 oz ground beef sirloin
  • 1 tsp kosher salt
  • 12 tsp freshly ground pepper
  • 2 Tbsp unsalted butter, melted
  • 1 3 ounces sharp cheddar cheese, cut into 6 slices
  • 6 hamburger bun, split and toasted
  • 6 iceburg lettuce leaves
  • 6 slice of tomato
  • 6 slice of red onion

  • Directions:

    1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
    2. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
    3. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
    4. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.


    Bacon And Cheddar Zucchini Bread

    Bacon and Cheddar Zucchini Bread

    It takes just 10 minutes to prepare then you can relax while it’s baking!  You must save yourself a slice for yourself straight from the Oven – nothing beats warm bread!


    3 eggs
    1 Tablespoon sugar
    1/2 cup or 120 ml oil
    Half (about 1 cup) of a whole zucchini, washed and shredded
    1 cup or 200 g cooked and drained chopped bacon (cooled)
    1 cup or 100 g grated Cheddar cheese
    6 Tablespoons of milk
    1 1/2 cups or 190 g All Purpose flour
    1/2 tsp baking soda
    1/2 tsp baking powder
    Pinch of salt
    1 Teaspoon Black Pepper

    1.In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add 6 Tablespoons of milk.
    2. In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well.
    3. Pour the batter into the lined bread pan and bake at 325 F / 170 C for 1 hr 20 minutes. Test with a toothpick the center is cooked.

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    Cheesy Garlic Zucchini Bread

    Cheesy Zucchini Garlic Bread

    You'll love this Easy Cheesy Garlic Zucchini Bread and it's the perfect accompaniment to Soups or Stews, or a delicious snack warm from the oven. Try the Bacon and Cheddar Zucchini too! We've also included a video with a hugely popular Alfredo Zucchini Bread that is out of this world tasty

    • 3 cups all purpose flour
    • 4 teaspoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon garlic powder
    • 1 cup shredded zucchini
    • ¾ cup shredded cheddar cheese
    • ¼ cup of finely chopped green onion
    • 1 Tablespoon fresh dill (or 2 teaspoon dried dill)
    • 2 large eggs
    • 1 cup buttermilk
    • 4 tablespoons (1/2 stick) of butter, melted 

    1. Preheat oven to 350 degrees. Grease a regular size loaf pan (9x5 inch) or 4 small loaf pans.
    2. In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, cheddar cheese, green onion and dill. Stir together.
    3. In separate small bowl, combine the eggs, buttermilk and butter.
    4. Pour the wet ingredients to the ingredients in the large bowl. Gently stir together just until moistened.
    5. Pour into loaf pans and bake. One large loaf should take about 50 minutes or until a toothpick inserted comes out clean. Or bake 4 mini loaves for about 20-25 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Remove from pan to cool completely or serve warm.

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    Cheesy Garlic Pullapart Bread Tasty And Delicious

    Stuffed Cheesy Bread on Crack Recipe

    Now you can dazzle your family and friends with the best Cheesy Garlic Pullapart Bread. It will be the perfect accompaniment to all your favourite dishes and if you are a Garlic Bread lover this takes it to a whole new level. Watch the video too!


    1 Italian loaf, about 12 inches long 
    1 stick butter, melted
    1/8 cup olive oil
    3 tsp minced onion
    2-3 cloves garlic, grated
    1 tbsp dijon mustard
    1 tbsp poppy seeds
    3 tsp chopped parsley (add more if you wish)
    12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

    Preheat the oven to 350 F. 

    Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl. 

    Cut the bread into cubes with X slices without cutting all the way through the bottom crust. 

    Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)
    Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

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