In the Kitchen With Michelle Feb-sep2009

8/14/2019 In the Kitchen With Michelle Feb-sep2009

1/21

Chocolate Lava Cake

Servings:6

Ingredients 6-ounces Semisweet chocolate chips 1/2-cup Butter 2-tablespoons Butter 3-large Egg yolks 3-large Eggs 2-cups Powdered sugar 1-teaspoon Vanilla 1/2-cup All purpose flour (Dont use self rising flour) Granulated sugarCooking InstructionsPreheat oven to 450. Spray bottoms and sides of six-ounce silicone or custard cups,spray with cooking spray that has flour in it and then dust with granulated sugar.

Melt chocolate, butter and vanilla over low heat in a small saucepan or in microwave,

stirring often. Cool a little before pouring into cake mixture.

Beat eggs and egg yolks in a large mixing bowl with electric mixer or wire whisk untilwell blended. Beat in 2-cups of powdered sugar. Beat in melted chocolate mixture andflour. Place prepared baking cups on cookie sheet with sides so they dont slide offplacing them in and out of the oven. Divide batter evenly among cups.

Bake at 450 for 12 to 14 minutes or until sides are set and center of cakes are still soft,tops will be puffed and cracked. Let stand for 3 to 5 minutes. Run a butter knife alongsides of cakes to loosen. Place small place over each cake right after loosening, turnupside down, and remove cup. Sprinkle with additional powdered sugar and serve warm.

NotesNote: Be sure to follow the steps along with the correct oven temperatures for the rightamount of time to ensure success. These steps mean everything to this cake. If thecenters are to solid like cake then bake a little less next time or if they are too soft bake alittle longer next time.


2/21

Slow Cooker London Broil Recipe

This is such an easy recipe. It's one of our family favorites.

day | 10 min prep

SERVES 6

2 lbs London broil steaks 1 (10 3/4 ounce) can cream of mushroom soup 1 (10 3/4 ounce) can tomato soup 1 (1 1/4 ounce) package dry onion soup mix Cut up potatoes Baby carrots cut in half1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit.2. In a medium bowl, mix together mushroom and tomato soup.3. Pour mixture over beef.4. Sprinkle dry onion soup mix over top.5. Put potatoes and carrots on top6. Cover and cook on low for 8 to 10 hours.


3/21

Quick Comfort Chicken

1lb boneless skinless chicken breasts

1 medium sliced onion separated into rings

1-1/2 cup frozen baby carrots thawed

cup butter

1 can potatoes

1 cup whipping cream

1 Tablespoon dried parsley flakes

teaspoon salt

teaspoon pepper

In a large skillet cook chicken, onion and carrots in butter until chicken is lightly browned.Add potatoes. Cover and cook over medium heat for 10 minutes or until carrots are tender.

Add the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, until slightlythick.


4/21

Chicken Ranch Tacos Recipe

+35 min | 25 min prep

10 tacos

1 (4 2/3 ounce) box old el paso taco shells 3 cups diced cooked chicken 1 (1 1/4 ounce) package taco seasoning mix 1/2 cup ranch dressing 1 1/2 cups shredded lettuce 1 medium tomato, chopped 1 cup shredded cheddar cheese (or cheese of choice) 1/4 cup sliced green onion additional ranch dressing, if desired1. Heat oven to 325 degrees.2. Heat taco shells in oven as directed on package.3. Meanwhile, in a medium microwavable bowl, place chicken. Sprinkle with taco seasoning

mix; toss gently to coat. Microwave uncovered on High for 2 to 3 minutes or until hot. Stir

in 1/2 cup of the ranch dressing.4. Spoon warm chicken mixture into heated taco shells.5. Top with lettuce, tomato, cheese and green onion.6. Drizzle with additional ranch dressing if desired.
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5/21

Chicken Cordon Bleu Crepes Recipe

Crepes

Makes 7 to 8 crepes

1 cup all-purpose flour 2 eggs 1 1/4 cups milk

crepes can be made up to 3 days ahead of time, just stack them between wax papersheets, or white paper towels. Cool, then place them in an airtight container

FILLING

2 cups coarsely chopped cooked chicken 2/3 cup chopped cooked ham 1 cup shredded swiss cheese

SAUCE (I like to make a double batch of sauce)

2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon granule 1 1/2 cups milk 1/4 cup shredded swiss cheese 2 tablespoons chopped cooked ham

minced fresh parsley

1. In a bowl, Wisk the flour, eggs and milk until smooth. Cover and refrigerate for 1hour.

2. Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons batter into theskillet; lift and tilt pan to evenly coat the bottom. Cook until the top appears dry;turn and cook 15-20 seconds longer. Remove to a plate. Repeat with theremaining batter, adding more oil to the skillet as needed. Place waxed paperbetween crepes. Smear 2 Tb of sauce on flat crepe, Sprinkle chicken, ham andswiss cheese over crepes. Roll up tightly. Place seam side down in a greased13x9x2 baking dish.

3. For the sauce, in a small saucepan, melt the butter. Stir in the flour and bouillonuntil blended. Gradually whisk in the milk. Bring to a boil; cook and stir for 1-2minutes or until thickened and bubbly. Remove from the heat. Stir in swisscheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes. Bakeuncovered, at 350' for 15-20 minutes or until bubbly and heated through. Sprinklewith parsley. Serve with remaining sauce.

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6/21

Super Spicy Brown Pork Chops Recipe

SERVES 6 -8

8 boneless pork chops (1/2-1 "inch" thick) 1/4 cup spicy brown mustard (Gulden's) 2 tablespoons honey 1 large egg 1 tablespoon milk 2 cups Italian style breadcrumbs (approximately) vegetable oil

1. Set out three medium bowls or pie plates.2. In first bowl, combine mustard and honey.3. In second bowl, combine egg and milk.4. In third bowl place the bread crumbs.

5. Dip each pork chop in honey mustard, lightly coating each side, then in eggmixture, then in bread crumbs, coating well.

6. Fill a large frying pan with about 1/4-inch of vegetable oil and heat over highheat.

7. Reduce to medium heat and add pork chops.8. Fry each side until brown and crispy, about 10 minutes per side for thick chops,

adjust accordingly for different thicknesses.9. Keep any cooked chops in a 375F oven on a baking sheet until remaining are

done.
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7/21

Brown butter ravioli

Frozen ravioli (cheese) cooked

4Tb butter

to tea Italian seasoning

Melt butter until dark brown add seasoning. Then quickly add to pasta so you do notburn the butter. Serve with balsamic reduction

Balsamic reduction

Ingredients

1 cup balsamic vinegar 2 tablespoons brown sugar

Combine vinegar and sugar in a small pot over medium-high heat and bring up

to a bubble. Reduce the heat to medium and cook the liquids until they've

reduced by about half and are thick and syrupy, about 10 minutes.

Maple Salmon Recipe SERVES 2

2 salmon fillets 1/3 cup maple syrup (real stuff) 1/4 cup soy sauce

1. Marinate the 2 salmon fillets in mixture of 1/3 cup maple syrup and 1/4 cup of soysauce for at least 2 hours in the refrigerator.

2. Remove from refrigerator, spoon out marinade into a saucepan and reduce overmedium-low heat until you're left with about half the original volume (about 10minutes).

3. Broil the fillets in a lightly oiled pan for about four minutes, skin side up.4. Flip the fillets over and brush the flesh side liberally with the reduced marinade.5. Broil for another 4 minutes or until the surface is caramelized and the salmon is

no longer translucent in the center
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8/21

Lace Shells

cup melted butter

2/3 cup brown sugar

cup corn syrup

Combine in small sauce pan over med heat until boiling. Remove immediately.

Add

2/3 cup flour

1 cup pecans

Mix together. Spray cookie sheet very well. ( I line my cookie sheet with aluminumfoil). Bake two to four cookies at a time. No more than that it is to hard to get thecookies off the tray before they set if you do more. 1 to tea for small bowl. 1 to 1Tb for large bowl. Bake at 325* for 15 minutes. Take out of oven cool until you can pullthem off and drape over mold. Do not let them sit to long they set up fast.

Cream Cheese filling

Mix together

1 8oz brick of softened cream cheese

1 cup powdered sugar

1 tea vanilla

Fold in 1 small tub cool whip

Serve with whatever topping you like. I like Danish desert with fresh berries


9/21

Caf Rio Style Recipes

Shredded Pork Barbacoa

5 lbs pork roast

salt

pepper

garlic powder

1 can Coca Cola (I use more to cover the roast totally)

15 oz can green chile enchilada sauce

1 can (use can from the green chile) brown sugar (not packed)

1. Sprinkle roast all over with salt, pepper, and garlic powder.2. Place in crockpot and cover with coke. Cook on low 7-8 hours.3. After cooking, take roast out and shred.4. Dispose of remaining cooking liquid.5. Place shredded pork back into crockpot.

6.Add the enchilada sauce and brown sugar, mix all together and heat through.

Green Dressing1 buttermilk ranch dressing packet (make as per recipe)I use regular with mayo and

milk

3 tomatillos

1 jalapeno

1 clove garlic

bunch of cilantro

juice of 1 lime

Preheat oven to 400 degrees. Remove the papery covering from the tomatillos.

Cut each tomatillo in half and place on a greased cookie sheet. Using disposable

gloves cut jalapeno in half, remove seeds, and place on cookie sheet with the

tomatillos. Roast for 15 to 20 minutes. Use a food processor to blend all the

ingredients well. Refrigerate. (If you are in a hurry you can skip roasting the

vegetables)


10/21

Black beans

Frijoles Negros (Cuban black beans)

6 servings

1 hour 15 min prep

2 (10 ounce) cans black beans, drained of liquid, but keep it or 2 cups cooked

black beans

1 medium onion, chopped

4 cloves garlic, minced

1 teaspoon cumin powder

11/2 teaspoon oregano

11/2 teaspoon salt

1 Tablespoon red wine vinegar1. Fry the onion in a little oil.

2. Add the garlic and saute a little.

3. Introduce a little of the bean liquid until all previousingredients are soft.

4. Add the beans with the remaining liquid.5. Add spices and simmer about 30 minutes.6. Add the vinegar just before serving.

7. These are quite good when served over a bed of rice seasoned

with just lime.

Rice

bunch cilantro

4 tsp garlic, crushed

1 small yellow onion, chopped

1 can diced green chilies

1 Tb butter

1 tsp salt4 tsp chicken bouillon

3 cups rice

6 cups water


11/21

Blend cilantro, garlic, onion, and green chilies together in food processor.

Combine all ingredients in a saucepan, bring to a boil, lower heat to simmer and

cook covered 20 minutes. Stir.

Sopaipillas

3/4warm milk

2 cup flour

teaspoon salt

teaspoon baking powder

1 teaspoon butter (softened)

1 teaspoon active dry yeast

Oil for frying

Combine flour, yeast, salt, and baking powder in a medium bowl. Cut in butter

until the mixture resembles coarse meal. Make a well add milk and toss the flour

with the liquid. Add additional warm water if necessary so the dough just holds

together. Gather the dough together and knead 13 times. Cover with a cloth and

let stand about 10 minutes. Heat oil in a deep-fat fryer or a deep pot (I use large

frying pan). On a floured work surface, roll out half the dough to a sheet. Cut

into triangles repeat with other half of dough. Add a few triangles at a time to the

hot oil. They should puff soon after being dropped into the hot oil. Hold each

down with tongs to assure puffing. Fry each batch until golden on both sides, 3 to

5 minutes in all. Drain on paper towels. Serve hot, warm or room temperature.

Honey Butter1 lb Butter

4 oz honey

to teaspoon vanilla

cup powdered sugar


12/21

Chicken Lettuce Wrapshttp://www.recipezaar.com/member/15609 2-3

Non-stick spray

2 boneless skinless chicken breasts

1 can water chestnuts3 oz mushrooms

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

Special Sauce1/4 cup splenda

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard I used yellow

2 teaspoons water

Stir Fry Sauce2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

javascript: void(0);

Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, and lemon juice and sesame oil.3. Mix well and refrigerate this sauce until you're ready to serve.4. Combine the hot water with the hot mustard and set this aside as well.5. Eventually add your desired measurement of mustard to the special sauce mixture to

pour over the wraps.6. Spray non-stick spray into a large frying pan.7. Saut chicken breasts for 4 to 5 minutes per side or done.8. Remove chicken from the pan and cool.9. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.10. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar

together in a small bowl.11. When chicken is cool, mince it as the mushrooms and water chestnuts are.12. With the pan still on high heat, spray with non-stick again.

13. Add chicken, garlic, water chestnuts and mushrooms to the pan.14. Add the stir fry sauce to the pan and saut the mixture for a couple minutes then serve it

in the lettuce cups".15. Top with Special Sauce".

The whole recipe is 13 points

636 cal, 2.2 fats, .7 fibers
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13/21

Soba Noodles

1 lb chicken cut into small pieces2 cups Julian carrots

5 stalks of celery, chopped1 large onion chopped1 large or 2 small packages of soba noodles cooked

1 Head of Napa cabbage, shredded

2 packages fried rice seasoning

Cook chicken in oil soy sauce sprinkle with ginger and package seasoning

Remove from pan set aside

Add veggies to pan cook in oil soy sauce sprinkle with ginger and package seasoning

Add chicken back to pan. Add cooked noodles toss well. Sprinkle with ginger and

package of seasoning toss a little more soy. Add last of seasoning with the cabbagejust before eating. Cook long enough to soften cabbage. Serve with rice.

Chinese "brown Sauce" Chicken

40 min | 10 min prep

4-6 boneless chicken breasts (or boneless pork chops) 3 garlic cloves, minced (or 1/2 tsp. garlic powder) 4 tablespoons soy sauce 3 tablespoons brown sugar 3 cloves of garlic 1 tea fresh ginger 1 1/2 cups chicken broth 1 tablespoon cornstarch broccoli carrot peas (stir fry veggies of your choice) hot cooked rice

1. Lightly brown chicken breasts in a small amount of oil.2. Remove from pan and add garlic, soy sauce, brown sugar and 1 cup

chicken broth.3. Stir to mix and return chicken to pan and cover.4. Simmer for a few minutes until the chicken is done (15-20 minutes).5. Remove chicken again and add remaining broth, which has been mixed

with cornstarch.
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14/21

6. Bring to a boil to thicken and return chicken to the pan, coating it well.

Chinese Beef with Broccoli

SERVES 4

1/2 kg beef sirloin tip, sliced thinly into strips (like sukiyaki-thin) 1 small sweet onion, cut into small pieces about 1/2 inch 1 head broccoli, cut diagonally across the stem into small florets 1/4 cup Kikkoman soy sauce 1 tablespoon sugar 2 teaspoons oyster sauce 1/4 cup water, approx. just for it not to be dry and to have a little sauce 1 pinch baking soda 1-2 tablespoon cooking oil

1. Pound sliced meat strips with the back of the knife until tender. Set aside.2. Combine Kikkoman soy sauce and sugar and oyster sauce Add 1/4 cup

water. Set aside.3. In the meantime, cut the broccoli into small florets, cutting the small stems

diagonally; discard the big stalk.4. Heat oil in a wok over medium flame.5. Stir fry beef; keep stirring until it changes color, but only until it's half done

(half color). Remove from pan6. Add onions and the broccoli; stir fry until crisp tender7. Add meat back to pan. Add sauce; while adding also a pinch of baking

soda and stir fry for another minute.8. Serve warm.
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15/21

Funky Chicken with Sesame NoodlesSERVES 4Sesame Noodles

1 lb spaghetti (I use soba noodles) 1/2 cup soy sauce 1/4 cup sesame oil 1/3 cup sugar

Funky Chicken

1/4 cup soy sauce 1/4 cup teriyaki sauce 2 garlic cloves, minced 1/4 cup brown sugar 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried) 4 boneless skinless chicken breasts cut into bite size pieces sesame oil, for sauting

1. First make the sesame noodles: Cook the spaghetti according to packagedirections.

2. Drain (I also rinse).3. In a jar, add the soy sauce, sesame oil and the sugar.4. Shake until well blended and the sugar has dissolved.5. Pour this over the pasta.6. Set aside while you marinate and then cook the chicken.7. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic,

brown sugar and the ginger.8. Make sure the sugar has pretty much dissolved.9. Add the chicken, making sure it's all coated with the sauce.10. Cover and stick in the fridge for 2-3 hours.11. Remove the chicken from the marinade, and toss out the marinade left at

the bottom of the bowl.12. Heat the sesame oil in a large non-stick pan.13. Add the chicken in batches and saut for about 10 minutes, or until done,

adding more sesame oil as needed.14. Remove the chicken from the pan and let cool slightly.15. Serve the chicken over the sesame noodles.16. Stand back and watch your guests/children/loved ones inhale this dish.
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16/21

Cream puffs

cup butter melted

1 cup boiling water

1 cup flour

tea salt

4 eggs

Bring water and butter to a boil. Add flour and salt until it forms a ball, remove from

heat and stir in eggs one at a time. Bake at 450* for 20 min the turn heat down to 350*

cook for 20 min. Do not open oven to check on shells.

Cream

2 cups milk

2 tablespoons flour

2 tablespoons cornstarch

tea salt

cup sugar

2 egg yolk

Mix together in microwave safe bowl. Micro on high for 2 min. then Wisk. 2 more min.

Then Wisk. 2 more minutes it should be thick now. Cover with wax paper and put in

fridge to cool. When completely cooled beat until smooth and fold in 1 small tub of

whipped cream.


17/21

Put inside cooled shells. Frost with chocolate frosting


18/21

InthekitchenwithMichelle -September2009

Alfredo sauce

Ingredients:

cupbutter

2Tablespoonflour

teaspoonsalt

teaspoonnutmeg

1cupmilkorcream

cupparmesancheese

Directions:

Insaucepanmeltbutter. Stirinflour,saltandnutmeguntilsmoothandbubbly. Addmilk:cookover

medheat,stirringoccasionally,untilmixturecomestoafullboil. Boilfor1minute. Reduceheatadd

cheese. Stiruntilmelted.

Bread sticks

Ingredients:

3cupflour

1Tablespoon

yeast

2Tablespoonsugar

1salt

1cupswarmwater

cupmeltedbutter

1teaspoongarlicpowder

Parmesancheese

Directions:

Putallingredientsexceptwaterinmixer. Mixtogether,addwarmwater.Mixfor2minutes. Letrisefor

about20minutes. Meltcupbutteraddtoit1teaspoongarlicpowder. Put2tablespoonsinthe

bottomofacookiesheet. Rolloutdoughtothelengthofthepan. Cutintosticksandstretchtofitpan.

Brushtherestofthemeltedbutteronthebreadsticks,sprinklewithparmesancheese,andcutbread

sticksinhalf. Letriseforabout20minutes. Bakeat400for2030minutes


19/21

Beef Enchilada CasseroleServes/Makes:4 | DifficultyLevel:2 | ReadyIn:3060minutes

Ingredients:

2poundgroundbeef

1cangreenchilies

2can(10oz.size)enchiladasauce

2cantomatosoup

6flourtortillas(10inchsize)

2cupsfreshorcannedwholekernelcorn

2cansblackbeans

4cupsshreddedcheddarcheese

Directions:

Inskillet,browngroundbeef;drain.Stiringreenchilies,enchiladasauceandtomatosoup;setaside.

Placetwotortillas,overlappingasnecessary,inthebottomofgreased13x9x2panorbakingdish.Cover

with1/3ofthemeatmixture;topw/1cupcorn;1canbeans;sprinklewith11/3cupscheese.Repeat

layersonce,thentopw/remainingtortillas,meatandcheese.Bakeuncoveredat350for30minutes.

Corn muffins

Ingredients:

2eggs

cupwater

1/3cupmilk

2tablespoonsvegetableoil

1pkg(9oz)yellowcakemix

1pkg(8.5oz)cornbreadmix

Directions:

Inabowl,combinetheeggs,water,milkandoil. Stirinmixedandmixwell.Fillgreasedandfloured

muffincupshalffull. Bakeat350for1822minutesoruntilmuffinstestdone. Coolfor5minutes:

removefrompanstowireracks. 14muffins


20/21

Simply Roasted Pork Loin Roast with Apricot Glaze

Ingredients:

1/2cupapricotpreserves

1teaspoonsalt

1teaspoon

dried

oregano

3/4teaspoongarlicpowder

1/2teaspoonfreshgroundblackpepper

1(3lb)bonelessporkloin,trimmed

Cookingspray

Directions:

Preheatovento425.

Placethepreservesinasmallsaucepanovermediumlowheat,andcook10minutesoruntilmelted.

Keepwarmoverlowheat.

Combinesalt,oregano,garlicpowder,andpepper.Rubevenlyoverpork.

Placepork

on

arack

coated

with

cooking

spray;

place

rack

in

ashallow

roasting

pan.

Bakeat425for30minutes.Brush1/4cuppreservesevenlyoverpork.

Bakeanadditional10minutes.Brushremainingpreservesevenlyoverpork.

Bakeanadditional10minutesoruntilmeatthermometerregisters155.

Letstand10minutesbeforeslicing.

Horseradish and Caramelized Onion Pork Sandwiches

4servings(servingsize:1sandwichquarter)

Ingredients:

1tablespoonoliveoil

4cupsverticallyslicedonion(about11/4

pounds)

11/2tablespoonssugar

1tablespoonredwinevinegar

1tablespoonlowsodiumsoysauce

1teaspoonchoppedfreshthyme

1/8teaspoongroundpepper

2garliccloves,minced

2tablespoonsreducedfatsourcream

2tablespoonslowfatmayonnaise

1tablespoonpreparedhorseradish

1(8ounce)loafFrenchbread,halved

lengthwise

1cuptornredleaflettuceorspinachleaves

11/2cupsthinlyslicedSimplyRoastedPork

(about8ounces)

Directions:

Heatoilinalargenonstickskilletovermediumheat.Addonionandnext6ingredients(throughgarlic)

topan;cook30minutesoruntilonionsaregolden,stirringoccasionally.Removefromheat;letcool.

Combinesourcream,mayonnaise,andhorseradish;spreadevenlyovercutsideoftophalfofbread.

Arrangelettuceoverbottomhalfofbread.ArrangeonionsandSimplyRoastedPorkoverlettuce.Top

withtophalfofbread.Cutstuffedloafinto4pieces.
http://www.recipezaar.com/library/salt-359http://www.recipezaar.com/library/oregano-334http://www.recipezaar.com/library/oregano-334http://www.recipezaar.com/library/oregano-334http://www.recipezaar.com/library/garlic-powder-501http://www.recipezaar.com/library/garlic-powder-501http://www.recipezaar.com/library/garlic-powder-501http://www.recipezaar.com/library/pepper-337http://www.recipezaar.com/library/pepper-337http://www.recipezaar.com/library/pepper-337http://www.recipezaar.com/library/pepper-337http://www.recipezaar.com/library/pepper-337http://www.recipezaar.com/library/pepper-337http://www.recipezaar.com/library/pepper-337http://www.recipezaar.com/library/pork-282http://www.recipezaar.com/library/pork-282http://www.recipezaar.com/library/pork-282http://www.recipezaar.com/library/pork-282http://www.recipezaar.com/library/pork-282http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=689946http://www.recipezaar.com/library/pork-282http://www.recipezaar.com/library/pepper-337http://www.recipezaar.com/library/garlic-powder-501http://www.recipezaar.com/library/oregano-334http://www.recipezaar.com/library/salt-359


21/21

Best Ever Banana Cake with Cream Cheese Frosting

Recipe#67256

1hours

|15

min

prep

SERVES

16,

19x13

pan

Ingredients:

11/2cupsbananas,mashed,ripe

2teaspoonslemonjuice

3cupsflour

11/2teaspoonsbakingsoda

1/4teaspoonsalt

3/4cupbutter,softened

21/8cupssugar

3large

eggs

2teaspoonsvanilla

11/2cupsbuttermilk

Frosting:

1/2cupbutter,softened

1(8ounce)packagecreamcheese,softened

1teaspoonvanilla

31/2cupsicingsugar

GarnishwithChoppedwalnuts

Directions:

Preheatovento275.

Greaseandfloura9x13pan.

Inasmallbowl,mixmashedbananawiththelemonjuice;setaside.

Inamediumbowl,mixflour,bakingsodaandsalt;setaside.

Inalargebowl,cream3/4cupbutterand21/8cupssugaruntillightandfluffy.

Beatineggs,oneatatime,thenstirin2tspvanilla.

Beatintheflourmixturealternatelywiththebuttermilk.

Stirinbananamixture.

Pourbatterintopreparedpanandbakeinpreheatedovenforonehouroruntiltoothpickinsertedin

centercomesoutclean.

Removefromovenandplacedirectlyintothefreezerfor45minutes.Thiswillmakethecakeverymoist.

Forthefrosting,creamthebutterandcreamcheeseuntilsmooth.

Beatin1teaspoonvanilla.

Addicingsugarandbeatonlowspeeduntilcombined,thenonhighspeeduntilfrostingissmooth.

Spreadoncooledcake.

Sprinklechoppedwalnutsovertopofthefrosting,ifdesired.
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In the Kitchen With Michelle Feb-sep2009

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