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Jude, you make me laugh every day with your hilarious antics and adorable facial expressions. You have been worth every sacrifice I have made and will make for you. I love you more than words.
I made it with whole wheat flour this time, but you can use all-purpose or whatever. I also threw in a couple teaspoons of ground flax as well. I usually do a double batch and then split it and make half with
chocolate chips and the other half with some sort of berry or fruit. This time it was Craisins and chopped pecans (although I'd never do the Craisins again - fresh/frozen cranberries are far better). Ya just can't go wrong with a chocolate chip banana muffin!
Enjoy!
3 bananas
3/4 cup white sugar
1 egg
1tsp soda
1tsp baking powder
1/2 tsp salt
1 1/2 cups flour
1/3 cup butter or margarine, melted
Chocolate chips (to your liking)
Mash the bananas
Beat egg, add butter
Add dry ingredients
Bake at 375 for 15-18 minutes in greased tins or muffin cups
I used whole wheat pasta which I'm not really a fan of, but it was the only kind of bow tie pasta the store had. But it was actually
pretty good and added a bit of a nutty taste.
This is my new summer salad and now I know what I'll be bringing to any picnic or summer get together! (And so do you!)
1/4 cup sesame seeds
1 (16 ounce) package bow tie pasta
1/3 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
any veggies you want to throw in (I threw in julienned carrots, frozen corn, diced red peppers)
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Love this recipe. This was the second time I've made it, and it was just as delicious as I remembered.
2 Tablespoons sugar
1 Tablespoon chili powder
1 teaspoon black pepper
½ Tablespoon ground cumin
½ Tablespoon paprika
½ Tablespoon Salt
¼ teaspoon dry mustard
dash of cinnamon
4 to 6 salmon fillets
2 Tablespoons canola oil
Mix all rub ingredients together in a medium bowl.
When ready to cook the salmon, generously coat one side of the salmon fillet (usually the non-skin side, for presentation) with the rub.
Heat oil in a large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down.
Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6 to 8 minutes.
Cook just until fish is opaque throughout.