CHICKEN AND BANANA FRIED RICE and BANANA BREAD COBBLER

We like to have bananas on hand for a quick and healthy snack, but often they ripen quicker than we can eat them, so we make a lot of banana bread, muffins and cake. Although we do love bananas baked into a delicious treat, it was fun to change it up with this Chicken Fried Rice and Banana Bread Cobbler.

CHICKEN AND BANANA FRIED RICE

In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Halve 2 bananas lengthwise and add to the pan cut side down. Cook until deep golden, 6 to 8 minutes, transfer to a cutting board and cut into bite sized pieces, once cool enough to handle.
Heat another  tablespoon of vegetable oil. Season 3/4 pound of chicken tenders, cut into cubes, season with salt and pepper. Add to the skillet and cook until browned and cooked through, about 8 to 10 minutes. Lower the heat to medium, add 1/2 cup sliced scallions, and cook, stirring, until golden, about 2 to 3 minutes. Add 2 finely chopped serrano chiles (I unfortunately omitted these because of the kids), and cook, stirring, for 1 minute. Stir in 2 cups of cooked rice, increase the heat to high and cook, stirring occasionally , until the rice begins to toast, about 5 minutes. Remove from the heat and stir in the banana and 1 tablespoon of soy sauce. Sprinkle with chopped, salted peanuts.
Enjoy! please share recipedoodle with your friends and family!

Recipe adapted from Rachael Ray Magazine
www.rachaelraymag.com › Recipes‎

BANANA BREAD COBBLER

1 cup self rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 bananas, sliced
Streusel Topping

Heat oven to 375F.
Whisk together flour, sugar and milk just until blended, whisk in melted butter. Pour batter into a lightly greased 11 by 7 inch baking dish.
Top with banana slices and sprinkle with Streusel Topping.
Bake for 40 to 45 minutes or until golden brown and bubbly.

STREUSEL TOPPING
3/4 cup firmly packed light brown sugar
1/2 cup self rising flour
1/2 cup butter, softened
1 cup oats
1/2 cup chopped pecans

Stir together brown sugar, flour and butter until crumbly, using a fork. Stir in oats and pecans.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com › Food › Recipes‎

BLUEBERRY ZUCCHINI BREAD

I am fortunate to have the most incredible women in my life - friends and family, near and far, old and new!

The saying is "it takes a village" - I believe not only to raise a child, but also to enable a woman to reach her full potential and live her best life.

The women in my life lift me up, keep me grounded, support me in good and bad, give me love, lend me their ears and shoulders, guide me, advise me, accept me, watch my children and my back.

There are many in my "village", each one bringing her own individuality, to encompass all parts of life, even during the hurtful times. It is then I believe the most valuable lessons can be learned, and the most personal growth achieved.

I made this Blueberry Zucchini Bread one morning for a friend who came to the house to give me a makeover, I felt beautiful and confident when she had finished. The "pretty" in my village.

BLUEBERRY ZUCCHINI BREAD

2 cups flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup blueberries

Heat oven to 350F. Lightly coat the bottom of 8 4-inch mini loaf pans, or 1 9-inch pan with cooking spray, set aside.
In a large bowl combine flour, sugars, baking soda, cinnamon, salt and baking powder, set aside. In another bowl, mix eggs, oil, and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.
Spoon batter into prepared pans. Bake about 20 to 25 minutes for mini pans, or about 1 hour for larger pan, or until golden brown and a toothpick inserted into the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing.
Enjoy!

Recipe adapted from Parents, May 2011
www.parents.com › The Latest from Parents Magazine

THE SPECIAL WAY

This is more of an adult take on the traditional Peanut Butter and Jelly sandwich - apparently popping it into the microwave will "melt the ingredients into a texture so sexy you will barely recognize the innocent sandwich of your childhood". www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
A little salty, a little sweet, I did share this with my kids, but changed the name from "The Sexy Way" to "The Special Way". After being at the AWBU Conference this past weekend arkansaswomenbloggers.com/awbu-2013/‎ and having the wonderful opportunity to hear Sophie Hudson aka BooMama, and author of "A Little Salty to Cut the Sweet" boomama.net/a-little-salty-to-cut-the-sweet‎, talk as the Keynote Speaker, where she changed the lyrics of a song from Sexy lady to Special lady, in deference to a group of her friends, I felt OK about changing the name of the dinner I was about to feed my kids. They were oblivious to it all, but I was still giggling remembering Sophies words

THE SPECIAL WAY

Spread butter on soft white bread and add a sprinkle of salt. Top with peanut butter and strawberry jam. Put the sandwich in the microwave for 8 seconds.
Enjoy! and please consider sharing with your friends!

Recipe adapted from The Readers Digest, September 2012
www.rd.com/slideshows/experts-create-their-perfect-pbj/‎

PEANUT BUTTER AND JELLY MUFFINS and PEANUT BUTTER AND JELLY BARS

With the kids being back in school, my mind turns to school lunches and the inevitable peanut butter and jelly. The first recipe for PB&J was published in 1901 - until then peanut butter had been paired with pimento cheese! www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
The classic combination is evident in these interesting recipes, while venturing beyond the simple sandwich, of which the average American eats 1500 by the age of 18 www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
The Muffins and Bars are strongly kid approved, and were very much enjoyed by the adults too.

PEANUT BUTTER AND JELLY MUFFINS

1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup maple sugar
1 teaspoon ground cinnamon
6 tablespoons old-fashioned oats
3 tablespoons raisins
1/4 cup chopped peanuts
1/2 cup milk
4 tablespoons vegetable oil
6 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup peanut butter
1 tablespoon cider vinegar
2 bananas, mashed
4 tablespoons strawberry jam

Heat oven to 350F. Grease muffin cups, or line with paper liners.
Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and the peanuts.
Combine the milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not over mix.
Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top if desired.
Enjoy! Please let your friends and family know about recipe doodle!

PEANUT BUTTER AND JELLY BARS

1 1/2 cups flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup cold butter
1 egg, beaten
3/4 cup grape jelly
1 2/3 cup peanut butter chips

Heat oven to 375F.
Grease a 9 inch baking dish, set aside.
Stir together flour, sugar and baking powder, cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Stir in beaten egg until blended.
Reserve half of the mixture, press remaining mixture onto bottom of the prepared pan. Stir jelly slightly, spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Sir remaining 2/3 cup of the peanut butter chips into reserved crumb mixture, sprinkle over the top.
Bake in oven for 25 to 30 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
Enjoy! Please let your friends and family know about recipe doodle!

Recipe adapted from The Northwest Arkansas Times, August 1999
www.arkansasonline.com/news/features/food/‎

RUSTIC FIG AND RASPBERRY MINI CROSTATAS and RUSTIC BLUEBERRY AND NECTARINE TART

Both the Fig and Raspberry Crostata, and Blueberry Nectarine Tart make a fun, fruity, flavorful and fresh finish to a wonderful meal.

RUSTIC FIG AND RASPBERRY MINI CROSTATAS

FOR THE DOUGH
1 2/3 cups flour
3/4 cup whole wheat flour
1/4 cup plus 1/2 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons cold butter, cut into small pieces
FOR THE FILLING
2 cups of fresh figs, quartered
1 1/2 cups fresh raspberries
1/3 cup plus 2 tablespoon sugar
3 tablespoons plus 1 teaspoon honey
1 tablespoon fresh thyme, roughly chopped
2 teaspoons finely grated orange zest
3 tablespoons plus 1 teaspoon graham cracker crumbs
2 tablespoons cold butter, cut into small pieces
1 1/2 tablespoons cream

MAKE THE DOUGH
Put the flours, sugar, cinnamon and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 tablespoons cold water and pulse. If the mixture seems dry, add water 1 tablespoon at a time pulsing until the dough just starts to come together. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2 1/2 ounce rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours.
When ready to bake, heat the oven to 400F and line 2 baking sheets with parchment paper.
MAKE THE FILLING
In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.
ASSEMBLE AND BAKE THE CROSTATAS
Sprinkle each round of dough with 1 teaspoon graham cracker crumbs, leaving a 1/2 inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.
Fold the edges of the dough over some of the fruit to create a 1 inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 tablespoons sugar.
Bake until the crostatas are golden brown, 30 to 35 minutes.
Transfer the baking sheets to racks to cool for about 5 minutes.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/

RUSTIC BLUEBERRY AND NECTARINE TART

1 1/2 cups flour, plus more for dusting
10 tablespoons cold butter, cut into small pieces
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 egg yolk
2 cups blueberries
3 nectarines, peeled, pitted and cut into 1/2 inch pieces
3 tablespoons cornstarch

Mix flour, butter, 3 tablespoons sugar and salt, until mixture resembles coarse meal. In a small bowl, whisk together cream and egg yolk, and then add to flour mixture and mix just until clumps of dough form. Firmly press dough into a 6" disk, cover with plastic wrap, and chill until firm, about 1 hour.
Heat oven to 375F. Working on a large sheet of floured parchment paper, roll out dough into a 12" circle, transfer dough and parchment to a large baking sheet.
In a large bowl, toss together blueberries, nectarines, remaining 1/4 cup sugar and cornstarch until well coated. Pile fruit mixture onto dough, leaving a 2" border around the edges.
Fold outside dough about 1/2" over fruit to form an outside edge, being sure to seal any holes, and bake 20 minutes. Reduce heat to 350F, continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes more. Serve warm or at room temperature.
Enjoy!

Recipe adapted from O Magazine, August 2011
www.oprah.com/.../Easy-Pie-Recipes-Summer-Pie-Recipes-for-Begin...

CAPPUCCINO FAIRY CAKES

Happy Friday!!

CAPPUCCINO FAIRY CAKES

6 teaspoons espresso powder, divided use
1 tablespoon boiling water
3/4 cup self-rising flour
1 cup butter, softened, divided use
7 tablespoons granulated sugar
2 eggs
2 1/2 to 3 cups confectioners sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Heat oven to 375F.
Line a miniature muffin pan with paper liners.
In a large mixing bowl, combine 4 teaspoons of the espresso powder with the boiling water, stirring until granules dissolve. Add the flour, half of the butter, the sugar and eggs and mix well with a wire whisk.
Spoon batter into prepared pan, filling each cup 2/3 full. Bake 8 to 10 minutes, or until a pick inserted in the center comes out clean. Remove cakes from pan and cool completely on a wire rack.
FOR THE FROSTING:
Using an electric mixer, beat remaining 1/2 cup butter and espresso powder until smooth and creamy. Gradually add sugar, alternating with milk and vanilla, beating until mixture reaches desired consistency.
Top each cooled cake with a dollop of frosting.
Enjoy!

Reicpe adapted from The Arkansas Democrat Gazette, September 2011
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CHUNK COOKIES

I had several dishes at my house, belonging to past guests who had graciously and thoughtfully brought food for one occasion or another. I wanted to fill the containers up to give them back, so I baked a batch of super chocolatey Chocolate Chunk Cookies.

CHOCOLATE CHUNK COOKIES

3/4 cup regular oats
1/4 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 to 2 cups chocolate chunks, divided

Heat oven to 400F.
Bake oats in a pie plate or on a cookie sheet, 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely, process in a blender or food processor until finely ground.
Beat butter and sugars at medium speed with an electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
Stir together flour, baking soda, salt, baking powder and ground oats in a small bowl. Gradually add to butter mixture, beating just until blended after each addition. Fold in 2 1/4 cups of chocolate chunks just until combined. Cover dough and chill 8 to 12 hours.
Heat oven to 350F.
Drop dough by tablespoons onto parchment paper-lined baking sheets. Bake for 10 to 12 minutes or until golden brown. Press the remaining chocolate into cookies. Remove from baking sheets to wire racks, cool completely.
Enjoy!

Recipe adapted from Southern Living, February 2013
www.southernliving.com/food/‎