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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Recipe Description
This ultra moist, slightly creamy banana bread is the ultimate best.
Preparation Instructions
Heat oven to 350. Lightly grease a loaf pan and dust with flour.
Cream butter, cream cheese and sugar until light and fluffy.
Add the bananas, egg and sour cream and mix until smooth.
Add dry ingredients. Stir in chips.
Pour into prepared loaf pan. Bake for 60 – 75 minutes, until golden and not doughy in the middle.
Ingredients
- ½ cups Butter
- 3 ounces, weight Cream Cheese
- 1 cup Brown Sugar
- 2 pieces Ripe Banans
- 1 whole Egg
- ¼ cups Sour Cream
- 1-½ cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 cup Chocolate Chips (I Like To Use Bittersweet Chocolate Chips If You Can Find Them)
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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4 Comments | Be the first to comment!
Comments
mindeola on 8.22.2009
This was absolutely delicious. Thanks for sharing!!!!
sarasourire on 8.25.2009
So delicious! I had some extra large bananas – so I filled one loaf pan and had enough for a half dozen muffins.
lorriekck on 9.7.2009
This is really good warm from the oven. I am always looking for easy, quick ways to cook up overripe bananas. I think I will make this in a cake pan next time and frost. Delicious! Thankyou.
persimmonrose on 9.10.2009
This was wonderful! I did add some chopped walnuts to the batter ~ which was so thick & yummy!!! Definately a favorite for BNB!
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