SANDRA'S BANANA-RAISIN BREAD (2 loaves)

A recipe I created years ago and has been proven
as a favorite for many over time...

Prep: 15 Mins.

Bake: 1-1/4 Hours

Yields: 2 Loaves

INGREDIENTS

Wet:

3 large eggs

1/2 cup vegetable oil

2 (5.3-oz. containers) Chobani yogurt (I used peach purchased at Costco)

3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):

3 cups all-purpose flour

2 cups granulated sugar

1-1/2 teaspoon baking soda

1/2 teaspoon double-acting baking powder

3 teaspoons ground cinnamon

1/2 teaspoon salt

Fold-in:

3 medium, ripe bananas, smashed (if small use 4, if large use 2)

1 cup raisins

METHOD

Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry). Prepare loaf pans (2 regular) by spraying with baking spray; set aside.

In a stand mixer bowl attached with the paddle, add eggs and beat on medium speed until light and foamy. Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry ingredients and shake to sift over the wet. Mix on low speed initially to begin incorporating, then on medium only to moisten. (Try not to over-mix).

Use a large spoon to fold in mashed bananas and raisins to combine, while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, then tap loaf pans on a hard surface to release air bubbles.

Bake in preheated oven for 1-1/4 hours, just until a toothpick inserted in center of a loaves comes out clean.

Remove from baking sheet to baking rack (in loaf pans) and let cool for 10 minutes. Remove from loaf pans and place back on rack on their long side, covered with a clean kitchen towel, for 30 minutes, turn loaves on other side for 30 minutes, then upright for the remainder of the cooling time. ~ Enjoy!

SANDRA'S TERRIFIC TUNA NOODLE CASSEROLE

A quick and easy go-to meal made with ingredients
most have on hand, and it's deliciously addicting... 

Servings: (6-8)
Prep: 20 Mins.
Bake: 35 Mins.

INGREDIENTS

Pasta:

1 (12-oz. bag) wide-egg noodles cooked according to pkg directions, but to al dente for about 5 minutes, drain

Filling:

2 TB mazola oil

1/2 cup diced yellow onion

1/4 cup diced celery

1/4 cup finely diced carrots

Assembled and ready for the oven...

1 (4-oz can) sliced mushrooms, drained

1/2 teaspoon garlic granules

1/2 teaspoon onion granules

1/4 teaspoon red pepper flakes

1/2 teaspoon Johnny's Seasoning

1/4 teaspoon Old Bay Seasoning

--1/4 cup frozen peas

Sauce:

1 (10.5-oz can) cream of mushroom soup

1 (7-oz can) albacore tuna packed in water, do not drain - however break up pieces

3/4 cup mayonnaise

1 cup 2% milk

3/4 cup shredded Mexican blend cheese
1 TB worcestershire
1 teaspoon lemon juice
1 TB dried parsley

Topping:

13 ritz crackers, crushed
1 TB shredded parmesan

2 tablespoons melted unsalted butter

METHOD

Preheat oven to 375 degrees. Spray, then set aside a 9x13" glass baking dish.

Heat oil in a large skillet over medium heat, add all filling ingredients, except frozen peas, and cook for 5 to 7 minutes while occasionally stirring, just until carrots are crisp-tender. Add the frozen peas, and set skillet aside off heat.

In a large bowl, combine sauce ingredients.  Add the cooked noodles and filling ingredients to the bowl; fold to combine.  Add casserole mixture to the baking dish and spread out in an even layer.

In a small bowl, add the crushed ritz crackers, parm cheese and melted butter, mix to combine.  Sprinkle casserole with the topping mixture.

Bake in preheated oven, covered, for 25 minutes. Uncover, then continue baking for 10 minutes, just until top turns golden.  Let stand 5 minutes, then serve with your favorite salad and/or garlic bread. ~ Enjoy!

SANDRA’S SUMMER CUCUMBER-ONION-RED BELL PEPPER SALAD

A wonderful refreshing, light and healthy

summertime salad that’s a great

accompaniment to any barbecue or main dish... 

Servings: (4)

Prep: 10 Mins.

INGREDIENTS

1 cucumber, peeled, cut in quarters lengthwise, then into ½” chunks

½ small yellow onion, thinly sliced

½ red bell pepper, cut into ½” pieces

¼ teaspoon freshly chopped oregano (or 1/8 teaspoon dried)

1 teaspoon freshly chopped sweet basil (or ½ teaspoon dried)

1 tablespon red wine vinegar

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground pepper to taste

METHOD

Add all ingredients to a small glass/ceramic (non-reactive) bowl, and toss to combine.  Refrigerate for 15 minutes prior to serving to allow flavors to meld.  Toss a final time, and serve. ~ Enjoy!

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Tip:  I made this salad with what I had on hand today, although feel free to also include fresh tomato wedges and kalamata olives if you wish, just increase the amount of red wine vinegar, extra virgin olive oil and herbs, accordingly.