Weekly Recipe ~ Missy's Banana Bread

This Banana Bread is great for breakfast or with a cup of hot tea in the evening. It is so easy but there are a few key ingredient modifications that make it irresistible!

Ingredients:

1/2 cup butter
1 cup sugar
2 Cups Flour
2 Eggs
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
3 ripe bananas
1/2 cup walnuts

Yummy Modifications:

1. I use fresh ground hard red wheat flour.
2. I use REAL butter, no margarine!
3. I use unbleached natural raw sugar or sucanat.
4. I use VERY ripe bananas (almost mushy)like these:



Directions:

Cream butter and sugar together. Mix in eggs and vanilla. In a separate bowl combine flour, baking soda and salt. Combine dry and wet ingredients. Mix in bananas with mixer until smooth or desired texture. Stir in walnuts. Transfer to greased loaf pan and bake on 350 for 50-55 minutes.



The finished product is delicious. This is one of those quick and easy recipes that is perfect for coffee with company. While baking, the bread makes your house smell warm and inviting. Enjoy!

Recipe of the Week

Aunt Robin's Homemade Veggie Pizza

Ingredients:
2 Tbsp Olive Oil
Minced Garlic to taste (we use about 1 TBSP)
Sun Dried or Roma Tomatoes
Mozzarella Cheese
Chopped Spinach
1 each Yellow, Orange and Red Bell Pepper Chopped
1 cup Tomato Sauce

Make a basic bread dough like the one found here. Roll out to a pizza crust thickness to fit your pan or baking stone. Brush dough with olive oil and minced garlic. Spread tomato sauce over crust. Cover with spinach and chopped veggies to taste. Sprinkle with mozzarella. Bake at 400 for 20 minutes.

Enjoy!!!

Recipe of the Week ~ Make Ahead Lunch Wraps

This is one of our favorite recipes. They are healthy, full of protein and easy to pop out of the freezer and into a lunch bag. The directions say to warm the wraps in a microwave but we enjoy them cool. If you put one in a lunch bag in the morning, it is completely thawed and ready to eat by lunch. We also add some taco seasoning to the mix to spice them up. Enjoy!

INGREDIENTS
• 2 cups uncooked brown rice
• 4 cups water
• 4 (15 ounce) cans black beans
• 2 (15.5 ounce) cans pinto beans
• 1 (10 ounce) can whole kernel corn
• 1 (10 ounce) can diced tomatoes and green chiles
• 16 (10 inch) whole wheat tortillas
• 1 pound shredded pepperjack cheese
DIRECTIONS
1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
3. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.