Banana Streusal Muffins w/Caramel Glaze

I'm pretty sure I've already stated several times that using bananas in baking is one of my favorites and banana-themed recipes are becoming sort of a trend in my blog. Soooo..why not add another! This recipe comes close to a tie in my book for being as good as the banana bars recipe I have posted. (Close and not equal only because my mom always makes the banana bars, so they are extra special:)) But, these are definately my fav muffins now!

This recipe comes from over at Krista's Kitchen blog. Which, by the way, is an awesome blog that you should really check out! (She's great. Has meal plans and everything with simple, but really, really good recipes!) Anyway...she said she based the glaze for this recipe off of a glaze she uses for her banana bars. After making these muffins, I can't wait to try making her bars!

I'm just going to post my pictures below and you can click here to get the recipe!
Oh! PS: Try to resist completely scraping the glaze bowl clean and licking the spoon, spatula, or anything else that the glaze is on...I couldn't! It's THAT good :P

Thanksgiving Sweet Potatoes

Once again, my photographer skills are lacking in this one, but I made this yummy sweet potato casserole last night to test it out before Thanksgiving. I wanted to make this recipe beforehand to see if it passed approval for the Thanksgiving Day menu. It definately did! The dish has a sweet potato base and is topped with a brown sugar, cinnamon, pecan topping.
**Update: made this for our Thanksgiving crowd of 18 people and it received rave reviews..It's a keeper!

The recipe listed fills a 9x13 in pan. (I only made half in the pictures)
Ingredients:

• 5-6 sweet potatoes
• 1/4 tsp salt
• 1/4 c unsalted butter
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 c sugar
• 3 T milk or heavy cream (I used milk)

For topping:

• 1/4 c butter, softened
• 3 T all-purpose flour
• 3/4 c packed brown sugar
• 2/3 c chopped pecans
• (Feel free to add more of this topping mixture..it's the best part!!)

Directions:

• Preheat oven to 350 deg F
• Lightly grease 9x13 in bakin dish. Bake the whole sweet potatoes for about 35 mins or until they are soft. Check softness with a fork. (Mine were not completely soft, so I put them in the microwave to finish cooking). When done, cool slightly then peel.
• In a large bowl, mash the peeled potatoes and mix in salt, 1/4 c butter, eggs, vanilla, cinnamon, sugar, milk. Transfer to the prepared baking dish.
• In a medium bowl, combine 1/4 c butter, flour, b. sugar, chopped pecans. Mix until the consistency of course meal. Spread it over the sweet potato mixture.
• Bake for 30 minutes or until topping is crisp and lightly browned. Enjoy!

The Ultimate Cookie Recipe

MMMmmm...Chocolate Chip Cookies = my favorite thing ever! I sought out a perfect chocolate chip cookie recipe, and came up with (what I think is) the ultimate chocolate chip cookie recipe! As far as cookies go, I consider myself an expert...second only to my father:). There are many different preferences when it comes to cookies. Some like crispy, some like chewy, some like cakey. Personally, I like soft & chewy with lots-o-chips. I searched the net for 'ultimate cookie' recipes and combined three different finds (1 from Food Network's Giada de Laurentiis, 2 from fellow bloggers). After these turned out so well, I'm never going to buy pre-made cookie dough again.

Here is what I came up with:
This cookie is soft and chewy and it contains dark chocolate chips, toasted walnuts, and oats. From Alton Brown's advice, I used 1 whole egg and 1 yolk, as he says egg whites lead to a more dry cookie. I added some nuts and oats from Giada's recipe (although she used hazelnuts) and opted to use Hershey's special dark chocolate chips because of my own preference. Next time I would like to try chopped dark chocolate.
Ingredients:

• 3/4 c butter, soft
• 3/4 c sugar
• 3/4 c brown sugar
• 1 egg + 1 egg yolk
• 2 tsp vanilla
• 2 c flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 c quick oats
• 3/4 tsp salt
• 12 oz dark chocolate chips
• 3/4 c toasted, chopped walnuts
  

Directions:

Preheat oven to 325degrees. Toast walnuts for a few minutes on baking sheet, then chop.
Meanwhile, cream sugars and butter with mixer in large bowl. Add egg, egg yolk, vanilla; mix.
In seperate bowl combine flour, oats, baking soda, baking powder, salt.
Add half of flour mix to wet mixture. Mix. Add remaining half of flour mixture. Mix.
Fold in chips and nuts.
Drop by rounded spoonfuls on to parchment paper lined cookie sheets or sheets sprayed with nonstick cooking spray.
Bake @ 325 degrees for 14-17 minutes or to desired doneness.
*Also, can roll dough into logs and freeze to have cookie dough ready whenever it strikes you:)

Here are some alterations to form YOUR ultimate cookie:

Peanut Butter:
Add 1 cup peanut butter to butter and sugars. Increase flour to 2 1/2 cups. Decrease salt by half.

Hazelnut + Toffee chip:

This is more similar to Giada's recipe. Add 3/4 c chopped, toasted hazelnuts instead of walnuts. Add 4 oz chopped chocolate-toffee bar(like Heath). Only use 3/4 bag of chocolate chips.

Oatmeal Raisin:

Decrease flour to 1 1/3 c. Increase quick oats to 1 cup. Add 1 cup raisins to chocolate chips. (or can eliminate chocolate all together and increase raisins). Add 1 1/2 tsp cinnamon-optional.

Pumpkin Cheesecake

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Pumpkin is everywhere these days! Candles, food, in coffee, I've seen pumpkin ice cream, in cappuccino, on clothes, on porches..haha, so why not put it in your cheesecake? :) I recently became a huge fan of pumpkin and am finding ways to put it in more things. I love putting pumpkin spice in coffee, canned pumpkin in oatmeal, and trying this new pumpkin cheesecake recipe. Hands down, I WILL make this again! The good thing about this recipe is it doesn't take as long as some cheesecake recipes. Trevor and my parents loved it and it was gone waaay too fast, so that is a good sign:)

The original recipe called for chocolate chips sprinkled on top of the batter before baking. I left the chips out this time, but may add them next time to try it out. Also, the original recipe called for a crust made with gingersnaps, but I opted for a more traditional graham cracker crust. However, I guess it wasn't completely a "traditional" graham cracker crust (at least the ones I'm familiar with) because I found a 'heart healthy' recipe made with oil instead of butter, and with a little honey and cinnamon. Sooo here it is..!
Ingredients:

Crust:

• 1 c finely crushed graham cracker crumbs (used food processor)
• 2 T honey
• 2 T vegetable oil
• 1 tsp cinnamon

Cheesecake:

• 8 oz cream cheese, slightly softened (I used 1/3 less fat)
• 1/2 c plain yogurt or plain Greek yogurt
• 1 c canned pumpkin puree ( NOT pumpkin pie filling)
• 3/4 c granulated sugar
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 large egg
• 2 egg whites

Directions:

For crust:
Preheat oven to 350 degrees.
In medium bowl, combine all ingredients and mix with fork until well combined.
Press mixture into a 9 in round pie pan, coated with nonstick spray.
Bake for 8 mins @350 degrees. Set aside to cool
For cheesecake:
Lower oven temp to 275 degrees
With electric mixer, beat cream cheese and yogurt until smooth
Beat in pumpkin, sugar, pumpkin pie spice, cinnamon, egg.
In separate bowl, beat the egg whites until stiff peaks form.
With a spatula, fold the eggwhites into the pumpkin cheesecake batter.
Pour into prepared crust. (This is where you could sprinkle the top with chocolate chips, dark chocolate chips, or pecans if desired).
Bake 60 mins. Turn off oven. Let the cheesecake remain in closed oven for 1 hour (prevents cracks).
Remove from oven and let cool completely.
Tranfer to refrigerator, chill @ least 3 hrs before serving.

Broccoli Cauliflower Salad

This is always a hit at our various family occassions/parties. This broccoli cauliflower salad is my mom's signature salad she brings to potlucks or gatherings and has been asked for the recipe several times. Try this!
*This is a great salad to assemble the night before and just add the last 3 ingredients just before serving!
Ingredients:
1 bunch broccoli, cut
1 head cauliflower, pieces
1/2 medium red onion, chopped
1/2 lb bacon, crumbled (can use turkey bacon if desired)
1 c shredded cheese

small can sliced olives

sliced mushrooms

8 oz light mayo

1/2 c sugar
4-5 T vinegar
Directions:
1. Fry bacon and cut into pieces.
2. Combine first 7 ingredients in large serving bowl.
3. Mix last 3 ingredients and add to salad just before serving.

Pineapple Coconut Zucchini Bread

Tonight I spent my night making this bread and decorating noise-maker milk jugs for the USF vs. UND game tomorrow in Grand Forks. We (me, my parents, Trevor's parents) are taking off tomorrow a.m. and heading north for the first-ever USF-UND match-up, so it should be interesting! It will be nice to be in a dome and not frrreezing!

On to the recipe... I get bored making the same zucchini bread, brownies, or bars, so I tried to find something different to try. I found this recipe on allrecipes.com. I like finding recipes on there and basing my choice off of the reviews from people who have tried it and gave their rating. This was a 5-star rated recipe and I agree. I like the combo of coconut-pineapple-zucchini-and a little pumpkin spice. The texture of the coconut and moist chunks of pineapple make this bread special. Gets my stamp of approval and I will definately make it again.

It made enough batter for 2 loaves+some..so I made 2 mini loaves from the remaining because I wanted to use the mini-loaf pans I got from my grandmother's collection. Too cute!
















Ingredients:
2 cups all-purpose flour (Original called for just 3 c all-purpose-I subbed in 1 c whole wheat instead and couldn't tell @ all)
1 cup whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3 eggs
1/2 cup vegetable oil (again the original called for 1 c oil, but I used 1/2c and 1/2c applesauce-worked great)
1/2 cup unsweetened applesauce
1 cup white sugar (I used about 3/4 c)
1 cup light brown sugar
1/2 cup sour cream
2 teaspoons vanilla extract
3 cups grated unpeeled zucchini (I peeled mine!)
1 (20 ounce) can crushed pineapple, well drained
1/2 cup shredded coconut
Directions:
1. Preheat oven to 350 degrees F. Lightly grease 2 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl until well blended; set aside.
2. Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened.
3. Divide batter between the prepared loaf pans.
4.Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.














These are the mini loaves..CUTE

Mom's Pork Crockpot Roast

I've realized with my posts that I am in need of a better camera..as far as for food photography anyway:) Ignore the dim lighting and my lack of photography skills if you can..because this is a great stand by recipe for a pork roast. Can't take credit for this one though..my mom made this roast this week for supper, just like she has many times before and it was, as always, deeelicious. It's hard to beat a roast that has been cooking all day in a crock pot. It makes the meat really tender and these few ingredients my mom adds to it makes it melt-in-your-mouth good. Try this, I dare ya! You will be glad you did!

Ingredients:

4-5 lb loin end pork roast (*can use any cut of pork--shoulder, loin, or whatever is on sale:))

Salt, Pepper

1 large clove garlic

1 onion sliced into rings, not chopped

2 bay leaves

1 whole clove

1 c hot water

2 T soy sauce

Directions:

Rub pork roast with salt/pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan and broil 15-20 mins to remove excess fat.

Put 1 sliced onion in bottom of Crock Pot. Add browned pork roast and remaining ingredients. Cover and cook on LOW until done-about 10 hours.

To thicken gravy: Remove roast to serving platter. Blend 2 T cornstarch w/2 T cold water to form paste. Set on HIGH and pour in paste. Stir well and let come to boil-about 15 mins-until thickened. (depending on how much liquid is left in the crock, you may need to continue to add more cornstarch mix to reach desired thickness).

Instant Black Bean Soup

I have been a little slow on posting recipes lately..I guess that is because I haven't been doing much cooking lately! My latest plans are to relocate to Lincoln, NE so I have been busy job hunting for Dental Hygiene openings there. I had a couple interviews this week, so along with traveling to Trevor's football games, I haven't been home much!

This recipe is from Cooking Light. I love beans:) So much so that Trevor calls me black bean..haha, odd I know, but I can't help it! Anyway..it's getting cold outside and it prompted me to attempt a black bean soup. I found this recipe on Cooking Light's website and decided to try it after reading some of the 43 positive reviews by people that had made the soup. I really did like the result, and my parents said they did too (even though they were very skeptical at first). However, I would change a few things about the recipe if I were to make it again. It was too runny, which some of the reviews had stated. So next time I plan to use much less broth and maybe drain some of the liquid from the beans, which it says not to do. All in all though, this was a good black bean soup and is done in no time at all. Oh..I sauted onion and garlic in the saucepan before beginning the recipe, because what soup isn't better with onion and garlic added to it?

Ingredients:

2 (15-ounce) cans no-salt-added black beans, undrained
1/2 cup bottled salsa
1 tablespoon chili powder
1 (16-ounce) can fat-free, less-sodium chicken broth (would use less!)
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
5 tablespoons low-fat sour cream
5 tablespoons minced green onions
2 1/2 tablespoons chopped fresh cilantro (didn't add b/c I don't like cilantro;))

Directions:

Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.

Nutrition Info:

Calories: 212 (21% from fat)
Fat: 4.9g (sat 2.6g,mono 1.2g,poly 0.5g)
Protein: 14.7g
Carbohydrate: 28.7g
Fiber: 5.4g
Cholesterol: 13mg
Iron: 2.9mg
Sodium: 411mg
Calcium: 163mg

Apple Turnovers

This recipe had my dad written all over it. He loves every and any type of turnover ever created. I thought I would take a stab at making homemade apple turnovers because I knew he would be in favor. I saw this recipe on a few different fellow bloggers' websites, (I think it was a recipe in some baking club called TWD--but I still haven't figured out what it stands for or what it actually involves:)). Anyway..These are worth the time it takes to make and roll out the dough, because they can be frozen for like ever and then just pulled out of the freezer and popped straight into the oven for fresh baked turnovers in a very short time. This recipe has to be made in stages, however. (you have to refridgerate the dough a couple times before cutting into rounds for the turnovers).

Ingredients:

DOUGH-

1 c sour cream

1/2 c sugar

4 c all purpose flour

1 tsp salt

3 sticks unsalted butter, cut into small pieces (I used a little less)

FILLING-

1 T all purpose flour

1/2 c sugar

1/4 tsp ground cinnamon

4 large apples, peeled, cored, chopped

3 T cold, unsalted butter, cut into small pieces

1 large egg, beaten with 1 tsp water (for egg wash)

Sugar, for dusting

FROSTING: optional

I mixed powdered sugar+milk+vanilla

Directions:

For dough:

Stir sour cream and sugar together; set aside

Whisk flour and salt together in large bowl. Toss butter bits into flour. Working with pastry blender, or a fork, cut the butter into the engredients until resembles course meal. (don't be too particular about this part-better to have uneven mix than overworked dough). Switch to a fork and gently stir in sour cream. Dough should be soft--this is the point where I had to change the recipe. My dough was far too crumbly and not moist enough, so I just added water by Tablespoon fulls until a moist dough was formed.

Divide dough in half. Put each half in a piece of plastic wrap and use the plastice to shape into a rectangle. Wrap the dough and refrigerate for @ least 1 hour or up to 2 days. (I left it in over night)

Remove one piece of dough from fridge and roll into a large rectangle. (@ least 9x13) I rolled it between two sheets of the plastice wrap dusted with flour. Fold the dough into thirds, like a business letter, wrap and refrigerate again. Repeat with 2nd piece of dough and refridgerate for @ least 2 hours or up to 1 day.

Filling:

Whisk flour, sugar, cinnamon together in large bowl. Add apples and toss to coat.

Preparing to bake:

Position racks to divide oven into thirds; preheat to 375.

Roll out 1 piece of dough to a thickness of about 1/8 inch. (make sure it's pretty thin). Cut 4 1/2 inch rounds with a large cutter (I used a small pot lid). Repeat with second piece of dough. I gathered the scraps of the dough back into a ball and refridgerated again to make use of the extra. Then I brought it back out later and make more turnovers from the leftover scraps.

Place 2 T of apples into center of each round; dot with butter. Moisten the edges of each round w/ a little water and fold in half, sealing edges with fork tines. Use the fork to poke steam holes in each turnover(I forgot to do this and they turned out fine). **This is the point where the turnovers can be individually wrapped in plastic, placed in an airtight freezing container and frozen for up to 2 months. When ready to bake simply add a few more minutes to the baking time if frozen. Otherwise..Place turnovers on a sprayed baking sheet. Bake them without frosting.

Brush the tops of turnovers with a little egg wash and sprinkle each one witha pinch of sugar. Bake for about 20 minutes. When done, the turnovers will be puffed, firm to touch, and golden. Gently transfer to racks to cool.

I opted to drizzle the turnovers with a simple powdered sugar frosting mixture of milk+powdered sugar+ vanilla and sprinkled with cinnamon.

Oreos and Cream Rice Krispie Bars

I think it is pretty safe to say that everyone liked rice krispie bars right? I know in my opinion they rock! I combined a few recipes I found on other blog sites to make these gooey, oreoy, rice krispity bars:) They are a standard rice krispie recipe with added mini oreo cookies and then the tops are dipped in melted white chocolate. Mmmm...

Ingredients:

1 and 1/2 bags marshmallows (I like them gooey)

4 T butter

6 cups rice krispies

8oz bag mini oreos

5 oz white chocolate

Directions:

1. In large pot, melt butter over low heat.

2. Once melted, add marshmallows and heat until combined. All the chunks of mallow will be gone...careful not to burn them. Stir constantly

3. Add cereal and cookies; stir to combine. **reserve about 6 cookies and finely chop to use later for the crumb top of the bars

4. Press mixture into greased 8x11 pan. (I used this smaller pan to have thicker bars; can use 9x13 also). PS: a buttered spatula, spoon, or wax paper helps a lot in this step!

5. Let bars cool completely.

6. Meanwhile, chop chocolate.

7. Once bars are cooled, cut into squares.

8. Place chopped chocolate into small bowl and microwave on high at 30 second intervals, stirring after each interval, until melted.

9. Dip the tops of each bar into chocolate, then into reserved cookie crumbs.

**These keep well in a air tight container for a long time.

Chocolate Passion Triffle

For my last birthday, my mom got me this glass triffle bowl that is perfect for making layered desserts, salads, or dips. This past weekend was my friend Tiff's birthday, so I decided to make her a triffle to bring to her wine party she was having. I just searched Kraft's website and found this awesome & easy recipe. I read all the reviews and everyone raved about how easy it was and what a great presentation it was for bringing to parties. I made a few alterations: instead of raspberries I used strawberries, and I added two additional layers to the triffle because while picking up some cool whip I spotted the new Cool Whip Dips (pictured below) in strawberry and chocolate flavor that I hadn't seen before. I figured they would make great extra layers! (the chocolate one is realllly good!) I will be making thing again! For one, I love brownies and number two, it looks really impressive as if it took a lot of work, but is really simple!
Btw, it was a hit at the party:)
Ingredients:
1 brownie mix box (+ eggs, water, oil to make brownies--I used applesauce in place of oil)
2 pkgs instant chocolate pudding mix (used sugar free/fat free)
1 c skim milk
1 c cool whip
Sliced strawberries
Strawberry & chocolate Cool Whip Dips (optional)

Directions:
1. Bake brownies according to directions.
2. Cut brownies into 1 inch squares.

3. Add milk to 2 pkgs of chocolate pudding mix. Whisk for 2 minutes or until set.
4. Mix in 1 cup Cool Whip.

5. Slice strawberries

6. Place 1/2 of brownie pieces in bottom of trifle bowl.
7. Spoon 1/2 of pudding mixture onto brownies.
8. Layer 1/2 of strawberries on top of pudding.
9. This is wear I then did the Strawberry Dips layer (using almost the entire container, but saved about 1/3 cup to put on the very top, center).
10. Then I placed the rest of the brownies on top of the Strawberry Dip layer.
11. Layer of Chocolate Dips layer
12. Rest of pudding
13. Rest of strawberries around the remaining Strawberry Dip. (As you can see in the picture, I kept a few pieces of brownie out to put on top).





















You can really layer this triffle any way you'd like! Enjoy!

Semi-Homemade BBQ Chicken Pizza

I've realized a lot of what I make is "semi-homemade." There are a lot of pre-packaged foods that taste great, are healthy, so I choose to use them as a HUGE time saver! I quickly made this pizza in less than 30 mins this weekend to have while watching football on Sunday. I would have been cooking throughout the entire game if it wasn't for Mama Mary's pizza crusts:)
Ingredients:
Mama Mary's Whole Wheat Pizza Crust
1 T olive oil
3 boneless, skinless chicken breasts
1/2 purple onion
shredded mozz. cheese
favorite BBQ sauce
parsley














Preheat oven to 425
1. Cook chicken breast on stove top; cut into cubes.
2. Lightly brush crust with olive oil.
3. Brush top of crust with BBQ sauce.
4. Spread chopped onion, chicken over BBQ sauce.















5. Cover toppings with mozzarella cheese.
6. Sprinkle with parsley














7. Lower oven to 400 degrees.
8. Place pizza directly on center oven rack.
9. Bake 10-12 minutes

Crock Pot Beans

Wahooooo it's football season!! My family and I have always been fans of football, so Fall ties with Summer for my favorite time of year, because of that reason. Trevor is starting his last season playing for USF, so we went to his 3rd game this past weekend @ the USF stadium.

It's tradition for parents/fans to tailgate in the parking lot before the home games and bring whatever food/beverages you'd like. We brought these Crock Pot Beans and the crock pot was scraped clean before we headed into the game. Several people commented on how good they were. If looking for a recipe to bring to a pot luck type event this is a good choice...(it's especially a hit with the guys!)

Ingredients:

1 pkg. bacon, cooked
1lb ground beef, browned

1 onion, chopped

1 c ketchup

3/4 c brown sugar, packed

1/2 c vinegar

1/4 tsp dry mustard

1 tsp lemon juice

1 tsp worchestershire

1 can pinto beans, drained
1 can chick peas, drained
1 can butter beans, drained
1 can dark kidney beans, drained
1 large can Bush's baked beans
Crock pot















Directions:
1. Brown onion, burger, bacon. Drain. Chop bacon into 1/2 inch squares















2. Add ALL ingredients to crock pot. Stir to combine.

3. Cook on low for about 8 hours (I just plugged it in overnight!)

EASY!

Laughing Turkey Wrap

Hopefully this title was an attention graber:) It's a goofy name, but I wanted to take a minute to tell you all about a match made in heaven. It is...drum rollll...Laughing Cow Cheese Wedges and Light Flat Out Wraps!!!(pictured below) This really shouldn't be considered a recipe, but variations of this wrap have become a lunch staple for me. I often bring my lunch to work, and this is a good way to jazz up the boring turkey sandwich. Laughing Cow Cheese Wedges are spreadable, soft cheese wedges that come in original flavor or a few others (ie. Garlic & Herb, etc.) I have tried them all and love them! They are great on wraps, crackers, in sauces. The bonus part is they are only 35 calories a wedge, so work well as a cheese slice alternative. The Flat Out Wraps also come in a few different flavors (I think there is a multi-grain or tomato. I used Italian in this one) and are 90-100 calories.

The nice thing about this quick lunch fix is that I often make a cold version if I'm taking my lunch to work.

What you'll need:

Flat Out Wrap

1 Laughing Cow Cheese wedge

diced onions (or mushrooms, olives, peppers,etc)

Deli Turkey (or ham, chicken)

Cooking Spray
Sour cream & Salsa (optional)

Directions:
1. Spray pan w/nonstick spray and heat diced onions for a few minutes (until golden)

2. Meanwhile, Spread wrap with Laughing Cow (@ this same time, sometimes I heat the turkey in the pan with the onions or throw it in the micro for a few seconds to make sure it gets heated all the way through when inside the wrap).

3. Layer wrap with onion and about 4-5 slices turkey

4. Fold ends in burrito style.

5. Place in sprayed pan seem-side down.

6. Heat on medium-low for a few minutes each side (Until browned)

7. Slice and Eat!

Apple Walnut Bread

Ok...apple recipe #3: Apple Bread. It is obvious that I like making quick breads. They are super easy and I love them for breakfast or just snacking. A loaf doesn't last long around me! Again, with this recipe, I think the apples are the best part..so next time I will add more!
MAKES 2 LOAVES
Ingredients:
3 c all purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c vegetable oil (I used unsweetened apple sauce instead, and used a little over 1/2c)
2 c sugar (I used half&half sugar & Splenda)
2 eggs, beaten (used egg beaters)
1/2 tsp vanilla
2 c apples, peeled, chopped
1 cup coarsley chopped walnuts
Directions:
1. In bowl, combine flour, cinnamon, bakign soda/powder, salt. Set aside.

2. In another bowl, place oil (or applesauce), sugar, eggs, vanilla, apples. Stir to combine.














3. Add wet to dry ingredients. Stir to combine.
4. Add walnuts.














5. Divide mixture into 2 greased loaf pans.
6. Bake @ 350 for 40 mins. (I baked mine a few minutes less).Remove from pans, cool on wire rack.