Day 1 - Pantry Challenge

Day one of the pantry challenge went really well. Meredith and I made banana nut bread and muffins today. We bought some ripe bananas the other day and I cut them up and put them in a ziplock bag and put them in the freezer. We make a lot of smoothies in the summer and having bananas on hand is a must. I also love to make banana ice cream in our HealthMaster blender. When bananas are ripe and sell for a $1.00, I take full advantage of that. While Meredith was visiting her Aunt in FL she went to cooking camp with her cousin and they learned how to make marinara sauce, zucchini bread and banana bread. We had a fun time and I am sure my Aunt will appreciate it tomorrow when she gives her the bread.

The other part of cooking today was making a delicious mexican dinner. I made grilled tequila lime chicken wings, roasted corn and everyone's favorite tortilla soup. This soup is becoming a big hit in our house and it's so easy to make. I served the corn with a cilantro lime butter which was to die for. I took 4 T of butter, a squeeze of lime and a 1/2 c of cilantro and put it in a food processor and blended until mixed. The combination of the lime and the cilantro is so refreshing.

Super Moist Banana Bread

Serves 14

Ingredients:

1/2 cup (1 stick) Butter softened
1 1/4 cups Granulated Sugar
2 Eggs
4 tbsp. Sour Cream
1 1/2 cups Flour
all-purpose (white)
1 tsp. Baking Soda
1 tsp. Vanilla Extract
1.5 cups (2-3) ripe Bananas mashed

Directions:

1. Grease 9" x 5" loaf pan.
2. Beat together butter and sugar.
3. Add eggs. Mix well.
4. Add sour cream, flour, baking soda, vanilla, and bananas. Mix well.
5. Pour into prepared loaf pan.
6. Bake at 350 degrees F for 45 - 55 minutes, or until toothpick in center comes out clean