Banana Orange Raisin Bread

Thank you, Millissa, for sharing this tasty recipe!

Banana Orange Raisin Bread

2 ½ cups all-purpose flour
¾ cup any flavor wheat germ
½-cup sugar
2 teaspoons baking powder
½-teaspoon baking soda
½-teaspoon salt (optional)
¾ cup raisins or chopped dried figs
1 egg and 2 egg whites
1/3 cup vegetable oil
1 cup mashed ripe bananas (about 2)
¾ cup orange juice
2 teaspoons grated orange peel
1-teaspoon vanilla

Heat oven to 350F. Spray 9 x 5-inch loaf pan with non-stick cooking spray.

In a large bowl combine dry ingredients, mixing well, add to dry ingredients.
Mix just until moistened. Pour into prepared pan. Bake 60 to 70 minutes or until
wooden pick inserted in the center comes out clean. Cool 10 minutes, remove
from pan. Cool completely. Then enjoy!

Millissa Zuehlke, Coordinator
The Body Shop at Home

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Baked Pasta with Gorgonzola

Last Night's Dinner, photographed by Dieguita.

BAKED PASTA WITH GORGONZOLA
(slightly altered from a recipe on allrecipes.com)

* 1 pound penne pasta (or sub your favorite similar pasta)
* 2 tablespoons olive oil
* 4 ounces portobello mushroom(s), cut into 1/2 inch pieces
* 2-3 roma tomatoes
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 2 cloves garlic, minced
* 1 (26 ounce) jar spaghetti sauce (add more for moister bake)
* 4 cups shredded mozzarella cheese
* 4 ounces Gorgonzola cheese, crumbled
* 4 ounces shredded parmesan cheese

1. 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. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly. Blanch roma tomatoes in boiling water for approximately 30 seconds; peel and crush.

2. Preheat oven to 350 degrees F. Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce and crushed tomatoes to mushroom mixture and stir.

3. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.

4. Bake for 30 to 45 minutes, or until cheese is browned. Serve.

Thank you, Dieguita, for sharing this yummy recipe and photo with the Parents Cafe group on flickr. This is superb comfort food.

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Potato Soup

Potato Soup, photographed by Julianne Gentile.

I have been craving comfort food all week, so I decided to make potato soup. I guess I did a good job, because both my son and husband hugged me while raving about how good it was. haha :)

Potato Soup
1T olive oil
2T butter
1 small chopped onion
A few cloves chopped garlic (use as many or as few as you like)
4 cups unsalted chicken or vegetable stock
6 medium potatoes
1-cup half-n-half
¼ t poultry seasoning
Your favorite herbs to taste
Salt and pepper to taste

Lightly sauté the chopped onion and garlic in the olive oil and butter in a stock pot
Add vegetable or chicken stock to the pan
Peel, cut, and cube potatoes and add to broth
Simmer for about 20 minutes until potatoes are soft
Lightly mash the potatoes a little in the broth
Add salt, pepper, and your favorite seasonings
The starch from the potatoes should make the soup thick enough, but if it is too thin, add 1T cornstarch to the half-n-half to thicken and slowly add to soup.

Try this and let me know what you think.

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Edible Kid Slime

Thank you, Melissa, for sharing this recipe!

1 14oz can of sweetened condensed milk
1 tblspn. cornstarch
10-15 drops red or green food coloring
Instructions:

Pour the can of condensed milk into a saucepan.
Add the cornstarch and cook over a low heat, stirring constantly.
When the mixture thickens remove it from the heat and then add the food coloring.
allow it to cool before playing or eating, can be used as a fun paper paint

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