Wednesday, September 29, 2010


We have had a very mild summer this year. We enjoyed it and relished in the coolness. Never mind we didn't have that many beach days or our tans never really developed this year. School began and we even had a few sweater weather days, then POW the heat turned on. Monday it was 110 degrees and didn't feel much like Autumn.

In my efforts to attract cooler weather, I present my front door:

I know, wishful thinking.

Banana Bread

Ripe bananas, of course, call for banana bread. Over the years I have made lots and lots of loaves, muffins and pans full of this delicious treat. I used a family recipe for years, then found a recipe in Lion House cookbook, but my favorite is this beauty.
It's from the Simple and Delicious magazine/website called

Here's what makes it so yummy......cream cheese.
It's dense without being heavy, but it is moist and tasty.
The recipe makes 2 loaves, although I prefer to bake it in a 9" x 9" pan because it bake more even. Then, once baked and cooled, drizzled with an orange glaze. Yippee!

I have already dove into the pan. I am thinking about sharing the loaf.
Wonder who the luck recipient will be?

  • 24 Servings
  • Prep: 25 min. Bake: 55 min. + cooling


  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, divided (I use walnuts )

  • 1 cup confectioners' sugar
  • 3 tablespoons orange juice
  • 1 teaspoon grated orange peel


  • In a large bowl, beat the cream cheese, butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in 1/2 cup pecans.
  • Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining pecans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  • In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 slice equals 235 calories, 10 g fat (4 g saturated fat), 34 mg cholesterol, 157 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Lightened-Up Special Banana Bread published in Simple & Delicious January/February 2010, p46

Fall and Stuff

School has been in session for over 6 weeks. How is that possible?
Time is spinning without my permission.
Here are a couple of updates.

Drove to Las Vegas and lunch at the Rio with the Queen
(She is cuter and thinner in person!)
went to the new Hobby Lobby in Henderson,
where I unfortunately found nothing to purchase,
attended my nephew W's baptism
took Sweet Pea to college
and met her new roommates
Drama began 4th grade
received his Bear award in Cub Scouts,
was awarded Student of the Month for September
(Big Daddy says he makesa good first impression)
and turned 10 years old.

Lazy Boy took the month off. Actually, he began 10th grade, seminary, working on his driving permit and is currently nursing a ruptured ear drum while playing Wii and watching Top Gear.