Banana Chocolate Chip Crumble Cake

Mom pulled out these delicious loaves during a holiday game night, and we were all in heaven.  This is a simple recipe with big results.  Great consistency and the sweet streusel topping is better than "the icing on the cake."  You'll love these loaves for sure!

Banana Chocolate Chip Crumble Cake (or bread)
(From Momma Kaye and Marilyn Wasden)
1 cube butter
1 cup mashed bananas (about two)
2 eggs
1 1/2 cups sugar
1 tsp vanilla
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup sour milk (mom uses sour cream, and I imagine buttermilk would do the trick.)

Topping:
1 cup brown sugar
1 cup chocolate chips
*Mix and pour over uncooked batter.

*Combine eggs, bananas, sugar, and vanilla.  Mix dry ingredients separately and combine with wet mixture.  Add sour cream and mix.  Pour into 9x13 baking pan (mom uses loaf pans and I think you slightly increase baking time), sprinkle with topping, and bake at 350 for about 30 minutes or until cooked through.

Scallops Provencal

Confession:  For a long time, I kind of thought scallops were shallots... I just had them confused, and here they are together in one recipe.  I know, that really shoots my credibility as a food blogger, but I'm learning. :)  All that aside, I was delighted to find out what scallops really are... which is quite delicious!  Such an interesting texture and a more mild "fish" taste compared to other ocean life.  It doesn't need much either-- that's why I thought this was a pretty good recipe, because it didn't require too much fuss.  Quite delicious.

Scallops Provencal  (foodnetwork.com)

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Quiche Lorraine

Though eggs and I don't always get along, I find it hard to resist a hearty slice of quiche.  I've got a few quiche recipes stashed away in here, but why not try a new one?  I find I can usually count on Betty to deliver, and she definitely did on the filling part- delish, however I would not recommend this crust recipe.  I have tried it before and it hasn't turned out well both times, so this time I finally got smart and left a note in the margin to leave this darn crust recipe alone. :)  But forgive the crust and love the filling... like I did.  Mmmmm.

Quiche Lorraine (Betty Crocker)

Pastry

1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling

8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Makes 6 servings

Potato Sausage Casserole

I'm back after a bit of silence.  Hope you had a nice holiday-- good luck beating my dream Disneyland vacation!  Not to brag- but it was AWESOME! And hope you are ready for some yummy things to come this year.  This certainly doesn't seem like the "light" way to kick off the new year, but lets just start with delicious and go from there, shall we?  This was a delicious casserole that wasn't as time consuming as I thought it would be.  This one is kind of a "Man Food" recipe.  Doug loved it. :)  Need I say more?

Potato Sausage Casserole (Taste of Home)

Ingredients

• 1 pound bulk pork sausage
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup milk
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups sliced peeled potatoes
• 2 cups (8 ounces) shredded cheddar cheese
• Minced fresh parsley, optional

Directions

• In a large skillet, cook sausage over medium heat until no longer
• pink; drain and set aside. Combine the soup, milk, onion, salt and
• pepper.
• In a greased 2-qt. baking dish, layer half of the potatoes, soup
• mixture and sausage. Repeat layers.
• Cover and bake at 350° for 60-65 minutes or until potatoes are
• tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or
• until the cheese is melted. Garnish with parsley if desired. Yield:
• 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium,