Slow Cooker Lentil Chili

stock photo

INGREDIENTS:
1 small yellow onion, diced
1/2 green pepper, diced
3 large carrots, peeled and sliced
2 cloves garlic, minced
1 cup dry lentils, rinsed
2 cups chicken broth or vegetable broth
1 can black beans, rinsed
1 can dark red kidney beans, rinsed
1 can diced tomatoes
1 can corn, drained
Chili spices: salt, cumin, chili powder, garlic powder
OPTIONAL TOPPINGS:
1 ripe avocado
Sour cream
Shredded cheese

1. In a medium skillet saute onion and pepper for 2-3 minutes. Sprinkle with salt. Add garlic and sauté for another 30 seconds, just until fragrant. Add to slow cooker. Add all other ingredients to the slow cooker. Sprinkle to your liking with salt, cumin, chili powder, and garlic powder. (I never measure...sorry.) Mix well. Turn setting to low. Cook for 7-8 hours on low. Serve with desired toppings.

NOTE: Sometimes instead of eating our chili with a spoon we scoop it with tortilla chips. Yum!

Spaghetti Squash Dinner

I'm calling this "spaghetti squash dinner" because there are so many variations on it that you can do. I originally pinned a recipe from "Gluten Free with L.B." titled Spinach Artichoke Spaghetti Squash Boats with Chicken and it was really fantastic. Since I first made this recipe with spaghetti squash I began making variations of my own. Each has turned out great! I hope you try one of these or come with your own variations!

SPAGHETTI SQUASH COOKING 101:
1. Preheat oven to 400 degrees.
2. Always wash your produce. A million hands have touched it, plus it was on that nasty conveyer belt with packaged meat. Yuck! On a cutting board, slice the squash lengthwise down the middle. Use a good, sharp knife and put some muscle into it. Scrape out the seeds and discard. Place each half in a 9x13 dish. Drizzle each squash half with olive oil, sprinkle with salt and garlic powder. Place in oven for 30-35 min or until you can easy stick a fork into the squash. Remove from oven and began to shred with a fork. The squash should be stringy and resemble spaghetti.

INGREDIENTS:
1 spaghetti squash
2-3 Plum or a pint of cherry tomatoes
2 cloves of garlic
1-2 TBSP pesto
2 TBSP cream cheese
2 handfuls of fresh spinach
parmesan cheese
OPTIONAL MEATS:
Cooked chicken cut up OR Trader Joe's fully cooked chicken sausage (it comes in a variety of flavors) sliced and browned

SPAGHETTI SQUASH DINNER:
1. While your spaghetti squash is in the oven, slice a handful or two of tomatoes. Cut them in half or quarters, which ever you prefer. Drizzle some olive oil in a medium frying pan and add tomatoes. Sprinkle sort of generously with sea salt to enhance the flavor, maybe 1/2-3/4 of a tsp. Cook for 3-4 minutes stirring frequently. Add garlic and spinach. Cook an addition 1-2 minutes, careful not to let the garlic brown. take off of the heat and spoon into a bowl.
2. In the same frying pan you cooked the tomatoes (no need to dirty another one or even wash this one...) add the pesto and cream cheese. Using a rubber spatula, stir mixture over medium heat while breaking up the cream cheese. Once the pesto and cream cheese are fully combined, remove from heat and set aside.
3. Remove squash from oven and shred using the skin as a bowl. Combine tomato and spinach mixture with the pesto and cream cheese. If you added a meat, incorporate it into this. Divide up the tomato and pesto mixture into each half of the squash. Mix with the squash to combine. Sprinkle with parmesan cheese and serve.

Pumpkin Scalloped Potatoes

What I love about this recipe is that it incorporates white and sweet potatoes, while the pumpkin and havarti cheese give it a rich flavor!

INGREDIENTS:
3-4 medium yucon gold potatoes, peeled and sliced thin
3-4 medium sweet potatoes, peeled and sliced thin
1 1/2 cups milk
1/2 cup canned pumpkin
1 sprig fresh rosemary (optional)
2 cloves garlic
1/2 tsp cinnamon
3/4 cup Havarti cheese, shredded or broken into small chunks
1/4 parmesan cheese
salt and pepper

1. Preheat oven to 375. After you have peeled and sliced the potatoes, layer them in a 9x13 pan, alternating sweet and white. (great job for the kids) Meanwhile, in a medium saucepan combine milk, pumpkin, rosemary (just throw the whole sprig in their), and cinnamon. With a garlic press, press the two cloves and add to the milk mixture. Warm over medium-low heat, stirring occasionally so the milk doesn't burn or curdle. Heat for only about 5 minutes. Remove the rosemary and discard.
2. Sprinkle both cheeses over potatoes. Season with salt and pepper. Pour milk mixture over potatoes and cheese. Bake for 50-55 minutes or until potatoes are tender.

NOTE: I look for the havarti cheese in the speciality cheese section of the food store or I ask the deli counter to cut me a slice about 1/2 an inch thick.

Vegetarian Lentil Soup with Kale

INGREDIENTS:
3 TBSP butter
1/2 large onion, diced
4 carrot sticks, peeled and chopped
3 celery stalks, rinsed and chopped
2-3 garlic cloves, chopped finely or pressed through a garlic press
6 cups chicken broth
2 cups water
1 cup or 8oz dried lentils  - rinse under cold water
3-4 stalks of kale, rinsed and torn into bite sized pieces
fresh grated parmesan cheese, optional



1. In a large stock pot melt butter. Add onion, carrot, celery, and garlic. Cook over medium heat for about 6-8 minutes, stirring occasionally. This allows the vegetables to soften while bringing out their flavor. Salt generously. Add lentils and stir. Add broth and water. With a lid, bring the soup to a boil, then turn down to a simmer. Simmer for 20 minutes. Add kale and continue to simmer for 20 more minutes, until lentils are tender. Spoon into bowls; top with fresh grated parmesan cheese.

New Baked Oatmeal

I discovered this recipe from Real Simple magazine. I give them all the credit. I have made it once a week since I found it; it's that good! Every saturday morning consists of homemade pancakes. Now Sunday morning's breakfast is baked oatmeal. I love this recipe because it's hearty, wholesome and healthy - not much sugar! I hope it becomes a regular in your rotation too.

INGREDIENTS:
2 cups old fashioned rolled oats
3/4 cup pecans, or walnuts
1/4 cup dried cranberries
1 tsp cinnamon
1/2 tsp salt
1/4 (1/2 a stick) unsalted butter, melted and slightly cool
1 3/4 cup 2 percent or whole milk
2 large eggs
1/3 cup maple syrup - the real stuff only
1 tsp vanilla extract

1. Preheat oven to 350 degrees. Grease an 8x8 or 9x9 glass pan. In a large mixing bowl add oats, pecans, cranberries, cinnamon and salt. Stir well. Add to the dry mixture the butter; stir well. Continue to add wet ingredients - milk, eggs, syrup and vanilla. Mix well with a rubber spatula. Spoon into greased pan. Bake for 35-45 minutes, until edges are golden brown and the center is firm. Serve warm. Store leftovers for one day in fridge. Serves 4-6 people.

NOTE: For just my husband and I, I cut the recipe in half. I bake it in a round corningware dish for 28-30 minutes.

Homemade Chicken Stock

I love soups, especially in the winter. They are so rewarding, delicious, and are way better the second and third day. My mom's soups are REALLY GOOD. Her secret is that she often makes her own chicken broth. At first this really intimidated me. How in the world do you do this? Is it hard? Time consuming? Once I learned some tips and ideas from my mom and Joy the Baker, it's a breeze and totally worth it! It does take a while, but you walk away for 2 hours. Then come back to magic. I would highly recommend trying it. It's a soup changer!

**Plan to make this after you've cooked a whole roasted chicken or after you eaten a rotisserie chicken.

Makes about 12-16 cups of broth, depending on how large a pot you use and how much water you add.

INGREDIENTS:
1 chicken carcass
2 garlic cloves, peeled
1/2 large onion, cut once
1 whole carrot cut in thirds, no need to peel, just give it a good rinse
1 celery stalk (including the leafy ends) rinsed well and cut in thirds
salt
pepper

1. In your largest stock pot (mine is an 8 qt. pot) place chicken carcass and all ingredients. Salt and pepper everything generously. Add water and fill the pot about 2/3's of the way full. Bring to a boil. Cover and let simmer on low heat for at least 1.5-2 hours. Remove the carcass and discard. Also discard the vegetables and garlic leaving only liquid. Allow to cool. Store half of the batch in a large bowl in the fridge for 2-3 days to be used in a soup. Place the rest in a freezer ziplock bag, label it, stick it in the freezer, and use it for another meal.

Wheat-Free Blueberry Oatmeal Muffins

I spent some time on vacation thumbing through magazines in search for delicious recipes. I found a few that are keepers! Here's one from Eating Well magazine. What I really like about this recipe is the flavor that comes from soaking the oats in milk for 8-12 hours. It gives the muffins a sweet flavor that is unique. They aren't sugary at all, but served warm with vanilla ice cream will delight your guests or family.
I do have to say, this is a recipe that you have to plan when you are going to make it because the oats soak for at least 8 hours. BUT, the assembly is very quick.

INGREDIENTS:
2 1/2 cups old-fashioned rolled oats
1 1/2 cups milk
1 large egg
1/3 cup pure maple syrup
2 TBSP vegetable or canola oil
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3/4 cup blueberries, fresh or frozen

1. Combine oats and milk in a large mixing bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours and up to 12 hours.

2. Preheat oven to 375. Line a full muffin pan and half of another one with papers. Take oats and milk out of the refrigerator. Remove lid and add egg, syrup, oil, cinnamon, baking powder, and vanilla. Stir well with a rubber spatula until well combined. Gently stir in blueberries.

3. Fill muff tins about 2/3's full. Bake 25-30 minutes or until oatmeal muffins spring back when touched. Let cool in pans for 10 minutes. Transfer to cooling rack or serve warm with vanilla ice cream. Otherwise, store in airtight container and enjoy as a snack or part of breakfast.

Red Cabbage Salad with Maple-glazed Walnuts

I'll tell you right now this recipe is straight from the March/April 2014 issue of Eating Well magazine. The only change I made was using goat cheese instead of blue cheese. You of course, can choose which you like better!

INGREDIENTS:

VINAIGRETTE:
1 TBSP crumbled goat cheese or blue cheese
1/4 cup extra virgin olive oil
3 TBSP red-wine vinegar
1 TBSP Dijon mustard
1/4 tsp salt
1/4 tsp pepper

SALAD:
1 TBSP butter
1 cup walnuts
1/4 tsp salt
3 tsp pure maple syrup (don't substitute the fake stuff)
1 head red cabbage sliced thin
3 scallions sliced thin
1/3 cup goat cheese or blue cheese

1. To prepare vinaigrette, whisk together 1 TBSP cheese, 1/4 cup olive oil, vinegar, mustard, salt & pepper in a small bowl.

2. For the salad, make the walnuts first so they have time to cool. Place a fairly large (maybe 9x13 size) piece of parchment paper or wax paper on the counter near the stove. (If you don't have either, a clean cutting board will due.) Melt butter in a medium skillet. Add walnuts and cook, stirring for 2 minutes. Add salt and drizzle maple syrup. Cook, stirring until the nuts are well coated and began to caramelize, 3-5 minutes. Turn off heat, and transfer nuts to parchment paper. It's important to separate the nuts while they are cooling so they don't all stay stuck together. Let stand 5 minutes to cool.

3. Meanwhile slice cabbage and scallions. Place in a large serving bowl. Toss with vinaigrette. Stir in walnuts and 1/3 cup goat cheese. Serve room temperature.

Cauliflower, Acorn Squash & Apples

This is a very simple fall recipe. It's a perfect addition to roasted chicken or even great veggies to bring to Thanksgiving dinner. The flavors meld together beautifully; the squash is sweet, the cauliflower is earthy, and the apples are slightly tart. Together they taste wonderful!

INGREDIENTS:
1 head cauliflower
1 acorn squash
1 or 2 fuji apples
olive oil
salt
1 sprig of fresh rosemary

1. Preheat oven to 375. Rinse the cauliflower and cut into bite size pieces. Wash the acorn squash with soap and water; rinse well. Slice it in half and scoop out the seeds; either throw them out or set the seeds aside to roast. (You will have to look that one up. I haven't ventured there yet.) So with the squash; cut each half lengthwise into wedges. Either with a peeler or a knife, cut off the green skin. Then cut the wedges into bite sized pieces. Cut the apple(s) into bite sized pieces as well.









2. Place cauliflower, acorn squash and apples into a 9x13 baking dish. Cover generously with olive oil, sprinkle with salt. With a a pair of kitchen scissors, cut the rosemary, not the stem, and let it fall into the 9x13 dish. With a spoon, give everything a good stir. Bake at 375 for 35-40 minutes or until vegetables are tender.

Vegetarian Stuffed Acorn Squash

It's October. Tis the season for squash-based meals and sides! Here's one I adapted from Martha Stewart's website.

INGREDIENTS:
1 acorn squash
1 cup quinoa, cooked according to the package
1/4 cup feta
chopped nuts; walnuts, pistachios, what ever kinds you like
1 TBSP lemon juice (fresh or bottled)
olive oil

Place squash face down to bake

salt

1. Preheat oven to 400. Wash acorn squash and slice in half; scrape the insides out. Coat the inside with olive oil and sprinkle with salt. Place face down on a baking sheet for 20 minutes or until a fork easily goes in to the yellow flesh.

2.  While the squash is cooking, in a medium size bowl combine cooked quinoa, feta, nuts, lemon juice and a sprinkle of salt. Mix well.

3. After the 20 minutes are up, test the squash to make sure a fork easily slides into the yellow flesh. Spoon the quinoa mixture into the squash and serve hot. (You can eat everything except for the green skin.)

Salsa Verde Chicken

INGREDIENTS:
1 package chicken breasts
1/2 jar salsa verde (from Trader Joe's cause it's only $2 and delicious)
Shredded cheese, like monterey jack
1 can black bean slightly drained, but NOT rinsed (optional)

1. Preheat oven to 350. In a 9x13 pan place chicken. Pour half (or the whole thing if you want) a jar of salsa verde over the chicken. Bake in the oven for 20 minutes. Pull the dish out and add the (optional) black beans and cheese. Bake 10 more minutes. Serve with corn on the cob and rice.

NOTE: Salsa verde is a tad bit spicy. My kids don't like spicy stuff so I set aside a piece of chicken for them and pan fry it with a sauce they do like.

White Chicken Chili

Salsa verde is the key ingredient to this quick, delicious, and easy meal. You can be a sucker and buy it at a traditional food store for like $4.50. Or you can stop by your local Trader Joe's and pick up 2 jars for $4. (I'm saying to buy 2 because you'll want more to make another recipe I have here, or to make this one again.)

INGREDIENTS:
1 package chicken breasts
1 jar of salsa verde
6 cups chicken broth
2 cans great northern beans, drained and rinsed

OPTIONAL TOPPINGS:
Sour cream
Avocado
Shredded cheese
Green onions or scallions
Crumbled tortilla chips

1. Put all of your main ingredients, chicken, salsa verde, chicken broth and beans, in the crock pot. Cook on low for 6-8 hours. Just before serving take two forks and shred the chicken, either in the crock pot or on a cutting board - your preference. Serve with optional toppings and the best corn muffins ever.

Quinoa and Tomato Summer Salad

INGREDIENTS:

1 cup cooked quinoa
2-3 large handful cherry tomatoes, quartered
1/3 cup feta cheese
2 scallions or green onions, diced
1 avocado, cubed

DRESSING:
1/4 cup extra virgin olive oil
1 TBSP lemon juice
3 big dashes of Mediterranean spiced sea salt (pictured right)


1. In a large serving bowl combine all ingredients for the salad. To make the dressing add olive oil, lemon juice and spices to a small tupperware container and shake well. Pour all over salad, stir and serve room temperature.
Serves about 4 people as a side dish.
You could also serve it over a bed of field greens or spinach for a delicious lunch. That would probably serve about 2.

Vegetarian Sweet Potato Chili

We had guests over for dinner earlier this week. I had committed to chili because it's quick, easy and relatively inexpensive. Of course I began Pinteresting chili ideas because I was sick of my old chili recipe. I stumbled upon a vegetarian sweet potato chili. I made two kinds of chili for our guests just incase the vegetarian one wasn't very good.
Well this sweet potato chili was AMAZING!!! Even my husband commented that it was, "really good." The guests like it too. It's my new favorite chili recipe. It's very traditional in the sense of chili with beans and corn, only it's a bit on the sweeter side. Give it a try this winter. I think you'll be pleasantly surprised. Your heart will thank you too!

 INGREDIENTS:
1/2 of a red onion, diced
2, 28 oz cans diced tomatoes, don't drain
1 can black beans, rinsed
1 can dark red kidney beans, rinsed
1 can corn, drained
2 medium sweet potatoes, chopped into about 1/2 pieces
1/2 of a 6oz can tomato paste (you can freeze the left over paste and use it for later; see this blog)
2-3 large garlic cloves, pressed or finely chopped
1/2 tsp ground cumin
1/4 tsp chili powder
1 tsp sea salt (or table salt)
1 tsp sugar (this helps to counteract all the acidity from the tomatoes)
2 tsp unsweetened cocoa powder (do not omit! This is the secret ingredient that will make it so good.)

OPTIONAL TOPPINGS: (don't forget to add these to your grocery list)
- shredded cheese
- sour cream
- cut up avocado

1. Throw it all in the crock pot or slow cooker. Stir it well to combine all ingredients. Cook on low for 8 hours or 4 hours on high, until sweet potatoes are soft. If you are around give it a stir to make sure the sweet potatoes are all getting cooked. If not, don't worry too much.

Pumpkin Sweet Potato Casserole

Every year we have "Friendsgiving" with people from church. Our church does food well; I'm talking heaven-quality. Seriously. Someone had brought this version of sweet potato casserole and I immediately sought out who made it in order to get the recipe. It's light, yet filling. It's sweet, but not too sweet. It's just right. I added my own touches to it like the pumpkin and cinnamon. The pumpkin can totally be omitted and you don't need to change anything else. Enjoy!

INGREDIENTS:

5-6 medium sweet potatoes
1/4 tsp salt
1 tsp cinnamon
1 cup canned pumpkin (optional)
1 egg
1 tsp vanilla
1/2 cup flour
1/2 cup brown sugar
1/2 stick butter (4 TBSP)
1 cup chopped pecans

1. This first step can be done ahead of time; the day before or the morning of. Preheat oven to 400. Wash sweet potatoes and poke all over with a fork. Lay foil over a baking sheet (for easy clean up) and place sweet potatoes in oven for 1 hour or until soft. Allow to cool until you can handle them.

2. In a large bowl scoop out flesh of sweet potatoes. Add salt, cinnamon, pumpkin, egg and vanilla. Mix well with electric mixer. Grease a 9x13 pan. Transfer sweet potato mixture to 9x13.

3. In a medium bowl place flour and brown sugar. By 1 TBSP increments add butter. With a pastry cutter or a fork, mix all together to form a clumpy topping. Add pecans and mix well. Spoon this mixture on top of sweet potatoes. Bake at 375 for 30-35 minutes, until heated through.

Whole Roasted Chicken

 I made my first ever whole roasted chicken and it turned out beautifully! I made up my own recipe (yes this is an original) based on a few websites and a friend's recipe. I'm sure it would taste great with turkey if you aren't making stuffing. Don't forget about step #6 - making your own broth from all the hard work you put into your dinner. (It's actually not that much work, but people won't realize it!)

INGREDIENTS:
1 TBSP unsalted butter, room temp
1 lemon

Rub chicken with butter, add salt and pepper and lemon zest

salt and pepper to taste
1/2 tsp garlic powder
1 celery stalk cut into large slices
1/2 of an apple, diced
1-2 sprigs rosemary (optional)
3-4 cloves garlic
1 med. sweet potato, peeled and chopped
2 med. yukon gold potatoes, peeled and chopped

1. Get out a roasting pan and preheat the oven to 475. Remove all the gross stuff from inside the chicken. Give that chicken a rinse under cool water. Place in the roasting pan.

2. Rub the chicken with butter. I just use my hand to rub it in. Don't melt the butter first, but it should be at room temp. After thoroughly washing your hands, zest a lemon over the chicken letting it fall where it may. Cut the lemon in half and squeeze some of the juice over the chicken. Sprinkle with salt and pepper, and garlic powder.

3. Next work on what you will stuff the chicken with. Stuffing the chicken with herbs, apples, and celery help to keep it moist and add a wonderful flavor. So take the squeezed lemon halves, celery, rosemary, apple slices, and garlic and just shove it in the cavity of the chicken until it's all stuffed. Pour about 1-2 cups of water into the roasting pan.

4. Once the oven is preheated place on the bottom rack of the oven for 12 minutes. This helps to seal in the juices and moisture. Then reduce heat to 375 and bake. One website says to cook a chicken for 20 minutes for every pound. I cooked a 5.5lb chicken and cooked it for about an hour and 45 minutes. When there is about 45-50 minutes left of cook time add potatoes, making sure that there is still water at the bottom of the pan for the potatoes to cook in.

5. When a meat thermometer reads 180 degrees behind the thigh or when the juices run clear, it's done. Let it sit out in the pan or on a cutting board for 10 minutes to let the juices collect. Slice it up, scoop out the potatoes and serve! Your mom will be proud!

6. Save the carcass to make your own chicken broth. It's SO easy! Just add lots of water to the roasting pan with the carcass in the pan. Bring to a boil and then let simmer for 1-2 hours. Throw out the carcass. Pour the broth over a strainer into a BPA free container, preferably glass. Seal and refrigerate. I read on Martha Stewart's website to leave the thick fat layer on top until you use it. It helps to seal in the flavor. She just knows everything! Use within 2-3 days or freeze.

Tomato-Cheddar Egg Strata with Broccoli

     This strata is perfect for a brunch, or even Christmas morning because you make it the night before. It doesn't take long to assemble either.


INGREDIENTS:
3/4 of a french baguette, cubed
1 handful grape tomatoes, quartered
1 cup broccoli, chopped small
8 eggs
3 cups milk
salt & pepper for tasting
4 oz ricotta cheese (about 1/2 cup)
1/2 cup shredded cheddar cheese

1. Grease a 9x13 with butter, but don't preheat oven because you are cooking it either the next day or in a few hours.
2. Place chopped bread in the bottom of 9x13 pan until the whole bottom is completely covered. Sprinkle tomatoes and broccoli and evenly distribute among the bread.
3. In a large bowl whisk eggs and milk. Add salt and pepper to taste. Pour over bread, tomato and broccoli, pressing down on the bread with a spoon so it is all soaked by the eggs. Using a large spoon, place dollops of ricotta cheese on top of mixture, about 6 or so dollops or as much as you like. Sprinkle cheddar cheese on top.
4. Refrigerate for at least 3 hours or overnight. Remove from fridge and let sit out, uncovered for 15 minutes. Preheat oven to 350 and bake for 1 hour or until a knife comes out clean. Let sit for 5 minutes; cut and serve.

NOTE: Bacon would make a wonderful addition to this strata, but then again, when isn't bacon welcome in the kitchen? Just cook it first and chop. (375 in the oven for about 12-15 minutes depending on how crispy you like it.)

Meatballs

Family Circle magazine is sending me free issues thanks to the dying market of flipping through pages. I came across a recipe for meatballs and was inspired to make them. They turned out really good! What I love about them is that they make a lot so you can set aside about two other portions in the freezer for a quick meal another night.

INGREDIENTS:
1 lb package of ground beef
1 lb package of ground turkey
1 large egg
1/2 cup bread crumbs
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
olive oil

1. Heat a large skillet on the stove top and pour in enough olive oil to coat the bottom of the pan. Meanwhile in a large bowl combine all ingredients with your hand until well combined. Form into small balls, maybe golf ball size. Brown the meatballs in the skillet in batches, and heat until cooked through. Set aside and cook all the meatballs. Makes about 3-4 dozen.
2. Use what you need for dinner and freeze the rest in batches.

Cinnamon Banana Cake

What do you do with bananas that have turned brown? I prefer to eat them when they are pure yellow with a hint of green. So do the brown bananas just sit in your fruit bowl hoping to be eaten by someone? I have a great recipe for you so you don't have to waste produce just because it's over-ripe. And the best part is that it makes plenty for a brunch, or dessert for guests. Here's a banana bread recipe for those over-rippened bananas.

INGREDIENTS:

2 sticks butter, soft or room temp

3/4 cup sugar

2 very ripe bananas (the more brown the better)

2 eggs

1 tsp vanilla

3 cups flour

2 tsp baking powder

2 tsp baking soda

1/4 tsp salt

1 pint (2 cups) plain greek yogurt

FILLING:

1/3 cup brown sugar

1 TBSP cinnamon

1 cup chocolate chips

1 cup walnuts (optional)

1. Preheat oven to 350 and grease a 9x13 pan. In a large mixing bowl beat butter, sugar, bananas, eggs, and vanilla with an electric mixer until combined.

2. In a medium bowl combine flour, baking powder, soda, and salt with a whisk. Blend well. Slowly add dry mixture to wet while beating on low with an electric mixer. Add in yogurt and mix well. Next make filling; in a small bowl combine brown sugar, cinnamon, chocolate chips and walnuts.

3. In a greased 9x13 layer batter and filling two times. Bake at 350 for 45 minutes or until a toothpick comes out clean.

Chocolate Snack Cake with Sour Cream Chocolate Frosting

Are you looking for a moist, simple chocolate cake? Well I've got a cake for you! One great things is that there are NO EGGS in the entire recipe! This is my friend, Colleen's recipe and the frosting is from allrecipes.com. I am just simply passing on delishiousness from my kitchen to yours!

CAKE INGREDIENTS:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 cup cold water
1 tsp white vinegar
1/2 tsp vanilla

1. Heat oven to 350 and grease a bundt pan. In a large bowl combine dry ingredients; flour, sugar, cocoa, baking soda and salt. Whisk until well blended. Add oil, water, vinegar and vanilla. Whisk again until well blended. Pour into pan and bake for 28-32 minutes or until a toothpick comes out clean.
2. Let the cake sit for 10 minutes then turn out to cool.


SOUR CREAM CHOCOLATE FROSTING:
1 cup semi-sweet chocolate chips
4 TBSP butter
1/2 cup sour cream
1 tsp vanilla
1/4 tsp salt
1-1 1/4 cups confectioners sugar

In a small sauce pan melt butter and chocolate chips; let cool. Blend in sour cream, vanilla and salt. By the 1/4 cup gradually add confectioners sugar whisking well after each 1/4 cup. Continue to add confectioners sugar by the 1/4 until you have the consistency of frosting; it will be no more than 1 1/4 cups. Frost the cake when it is well cooled.
Let sit on a covered cake stand on the counter or table for 2-3 days, then discard. Make sure you eat it and share with friends of course!