Banana Bread

1 1/2 Cups of Flour

1 1/2 tsp. of Baking Powder

1 1/2 tsp. of Baking Soda

1/4 tsp. of Cinnamon

1 egg

1 Cup of Mashed Bananas (about 3 medium bananas)

3/4 Cup of Sugar

1/8 tsp of Salt

1/4 Cup of Cooking Oil

1/2 Cup of Chopped Walnuts or Pecans (optional)

Grease the bottom of and sides of a loaf pan and set aside. In a medium mixing bowl, combine the flour, baking powder, cinnamon, and 1/8 tsp of salt. Make a well in the center of the dry mixture and set aside. In another mixing bowl, combine the egg, bananas, sugar, cooking oil, and add egg mixture all at one time to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in the nuts (optional). Spoon batter into the prepared pan and bake at 350 for 50-55 minutes or until a toothpick inserted in center comes out clean.

I always add a cinnamon and sugar mixture to the top right before baking.

This recipe is from my mom….who handed it down to her. It is the best banana bread ever! Enjoy!

The Seasoned Pantry!

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Hello Foodies!

My name is Cori and welcome to my blog, The Seasoned Pantry.  This is my first blog, so I hope you all like it. If you like food and some homemade recipes, eating, humor, seriousness (haha) then you are more than welcome here. I will be using this blog to let all of you try my favorite recipes and I hope to receive some great feedback (good or bad)!! I know there are a lot of food blogs on the internet, and I love getting ideas from Pinterest, Paula Deen, Steve Raichlen& my own family recipes, and of course, my fantastic friends. I love cooking, baking, frying, and grilling and whatever else I can come up with. Now it’s time for me to tell you a little bit about me… I am known to be a little crazy (funny crazy), straight-forward, fun, caring, loving, and most of all…I am a daddy’s girl. I have been in a relationship with Mr. Wonderful aka Josh (he came up with the blog name and he is the best taste-tester known to man), for the past 8 years (no marriage, and no kids), and other than loving, baking, cooking, and grilling  food too, he loves to eat. I love watching baseball (GO CARDS!), hanging out with great friends, and watching the drag races (tv and at the track)…by the way, we are into eating healthy, however some of these posts are anything but healthy, however, all of my recipes on this blog can be converted to organic/all-natural! I sure hope you enjoy this blog and please feel free to comment! I appreciate any and all kinds of feedback.

 Thanks and Bon Appetit!

Lasagna

I love lasagna! It is a very highly rated comfort food for me and I love making my own sauce, however, if I am running out of time I use Barilla sauce and add a few ingredients to it. Hope you all enjoy this recipe!

Makes: 12 servings

Here’s what you’ll need:

1 box (9 oz.) No-Boil Lasagna Noodles

2 Eggs

1 Container (15 oz.) Ricotta Cheese

4 Cups (16 oz.) Shredded Mozzarella Cheese (divided)

1/2 Cup (2 oz.) Grated Parmesan Cheese

1 lb. Italian Sausage or Ground Beef (bulk) (cook, crumble and drain)

2 Jars of Marinara Sauce or (homemade spaghetti sauce)

Directions:

Preheat oven to 375, spray baking dish (13x9x3) with non-stick spray, remove noodles (approx. 16) sheets from box DO NOT BOIL!! In a medium mixing bowl, beat eggs, stir in ricotta, mozzarella and parmesan cheese. (If you plan on using a 2″ deep pan, you may want to only do 2-3 layers to avoid boil over….I also use butter around the edges of the dish after assembling, this also helps from boil overs).

When layering, you can slightly overlap the sheets because the lasagna will expand during baking. Assemble:

  1. spread 1 cup of sauce on bottom of dish
  2. layer 4 uncooked sheets, 1/3 ricotta mixture, 1/2 browned meat, 1 cup of mozzarella, and 1 cup of sauce.
  3. layer 4 more sheets, 1/3 ricotta mixture, and 1 1/2 cups of sauce
  4. layer 4 more sheets, 1/3 ricotta mixture, browned meat, and 1 cup of sauce
  5. layer the last of the sheets, the remaining sauce and 1 cup of mozzarella cheese

Bake, covered with foil until bubbly approx 50-60 minutes. Uncover and continue cooking until cheese is slightly browned and melted about 5 minutes.

This recipe makes 12 servings….very delish!

I also use cottage cheese in place of ricotta, but I prefer the texture of ricotta (very smooth and easy on the palate).

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