Thursday, May 7, 2015

Banana Cake with Cream Cheese Frosting

Banana Cake

  •     3 fresh bananas, mashed
  •     2 tsp. lemon juice
  •     3 C. all-purpose flour
  •     1.5 tsp. baking soda
  •     1/4 tsp. salt
  •     3/4 C. butter, at room temperature
  •     2 C. sugar
  •     3 eggs
  •     2 tsp. vanilla
  •     1 1/2 C. low fat buttermilk
  1. Pre-heat oven to 275º F, and grease and flour (or spray), a bundt cake pan.
  2. Mash banana and mix with lemon juice, set aside.
  3. In a med bowl, mix flour, baking soda and salt, set aside.
  4. In a large bowl, cream butter and sugar.
  5. Beat in eggs, one at a time. Stir in vanilla.
  6. Beat in flour mixture and alternate mixing with buttermilk.
  7. Stir in bananas.
  8. Pour into pan and bake at 275º F for 1 hour and 20 minutes, until fork comes out clean.
  9. Immediately place in freezer for 45 minutes.


Cream Cheese Frosting

  • 1/2 C. butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 1 tsp. vanilla
  • 3 1/2 C. powdered sugar
  1. Cream butter and cream cheese.
  2. Beat in vanilla and sugar on low until combined, then high until smooth.
  3. Apply to cake when cake is completely cooled.

Sunday, May 3, 2015

Turkey Mushroom Meatloaf

Turkey Mushroom Meatloaf

  • 1/2 lb (or 8 ounces) mushrooms, trimmed (about 15 mushrooms)
  • 1 C. finely chopped onion
  • 2 tsp. minced garlic
  • 1 Tbls. olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 Tbls. Worcestershire sauce
  • 7 Tbls. ketchup, divided
  • 1 C. panko bread crumbs
  • 1/3 C. milk
  • 2 large eggs, lightly beaten
  • 1 1/4 lb. ground turkey (92% lean)
  • Heat oven to 400º F. Line a baking sheet with aluminum foil then lightly oil the bottom.
  • You can chop the mushrooms one of two ways: by hand or in a food processor. The mushrooms need to be very finely chopped, about 1/8-inch pieces. Set aside.
  • Cook onion, in oil, in a large skillet over medium-low heat, stirring occasionally, for 5 minutes or until softened. Add garlic then cook 1 minute.
  • Add chopped mushrooms, a 1/2 teaspoon of salt and a 1/4 teaspoon of the pepper. Cook, stirring occasionally about 10 minutes or until liquid from the mushrooms has evaporated and they are tender.

  • Transfer onions and mushrooms to a large bowl then stir in 3 tablespoons of ketchup and 1 tablespoon of Worcestershire sauce. Cool 5 minutes.
  • In the meantime, stir together the breadcrumbs and milk and let stand 5 minutes.
  • Add breadcrumbs and beaten eggs to onions and mushrooms then mix well. Next, add turkey along with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well with hands (or a fork). (The mixture will be very wet).
  • Form mixture into a 9-inch by 5-inch oval loaf in the middle of prepared baking sheet. Then, use the back of a spoon to spread the remaining 4 tablespoons of ketchup on top of the meatloaf.

  • Bake until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F (77 degrees C), 45 to 50 minutes. Let stand 5 minutes before slicing.

**Adapted from

Friday, May 1, 2015

Chuys Jalapeño Ranch Dip

Inspired by an awesome dip at one of my favorite Texas restaurants, Chuy's, I set out to find a copycat recipe I could make at home. This one pretty much takes the cake! Serve with tortilla chips, salsa or as a sauce for your favorite grilled meat. Enjoy!

Chuy's Jalapeño Ranch Dip

  • 1 13 C. light mayo
  • 13 C. lowfat buttermilk
  • 13 C. pickled sliced jalapeños
  • 13 C. green chili, chopped
  • 13 C. cilantro leaf
  • 1 (1 oz.) packet dry ranch dressing mix
  • 1/4 tsp chopped garlic
  • Juice of half a lime
  1. Mix all ingredients in food processor or blender until smooth.
  2. Let mixture sit in refrigerator for 1-2 hours prior to serving.
  3. If mixture is too thick, thin with additional buttermilk.