Banana Bars A -Recipe from Aunt Vivian

I can't tell you how much I enjoy getting "snail mail" from "home"! We are living across the country from our parents, siblings and extended family, as I know many of you are, as well (and some of you are living countries away from your loved ones, bless your hearts!). When I wander out to the mail box each day to get what is usually junk mail and bills and find a letter or card in the mix, it makes my week special! (It also makes me feel guilty if I haven't sent anything out in a while to brighten my sons' or parents', etc.'s day.)
Last week I received a note from my Aunt Vivian (Mom's sister). I stopped in the middle of my day just to enjoy the photos she had sent and read her note. A bonus treat (in addition to that cute picture of her first great grand baby!) was the recipe she sent; another great way to use up ripe bananas! Mom gets the credit for mentioning to her that I would like to have this recipe.
My little chats with Mom (and joke-swapping with my dad) always make my week better. Our last "catch-up" conversation was about Aunt Vivian and Uncle Henry coming down (they live 5 miles from my parents) to go to the fish fry at the town's volunteer fire department with them. Vivian wanted to bring the dessert to have at Mom and Dad's place, later. Mom described it as a banana cake and said it was really good. I'm always on the hunt for recipes that use up those 2 or 3 ripe bananas that always seem to be left on my kitchen counter. As soon as I said, "I'd like to have that recipe, if she doesn't mind", Mom must have made a call, because it wasn't a long wait until I heard from my aunt; those two are efficient! Thanks to the "tag team" of Mom and Aunt Vivian, I'm able to share this wonderful and useful recipe with you. Have a great day and keep in touch with someone from "home"!


Aunt Vivian's Frosted Banana Bars
(originally from Karen Dryak from Niobrara, Nebraska: looks like a Taste of Home clipping 3/20/'96)

1/2 C butter or margarine, softened
2 C sugar
3 eggs
1 1/2 C mashed ripe bananas (about 3 medium)
1 tsp vanilla extract
2 C All-purpose flour
1 tsp baking soda
Pinch of salt

Frosting:
1/2 C butter or margarine, softened
1 pkg. (8 oz.) cream cheese, softened
4 C confectioner's sugar
2 tsp vanilla extract

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into greased 15-in. x 10-in. x 1-in. pan. Bake at 350 degrees for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioner's sugar and vanilla; beat well. Spread over bars. Yield: 3 dozen.

Swaps:
This Chic Cooks
Feeding Four
Miz Helen's Country Cottage
Brambleberry Cottage
Everyday Tastes
Somewhat Simple

Pistachio Cake

I went searching through my old file of try-it recipes yesterday and found this unusual marble cake recipe. I thought it might be pretty for St. Patrick's Day. Back in the 70's there was a popular cake recipe that circulated; it also included pistachio pudding mix and was called "Watergate Cake". This one sounds like it might have a little more flare since it includes orange juice and you swirl chocolate syrup through it to achieve the marbling. I think chocolate kisses or chocolate shavings might be nice on top!

Pistachio Cake
(came as a promo with Nordic Ware Bundt Pan-??year)

1 pkg. yellow cake mix
4 eggs
1 C orange juice
1/3 C cooking oil
1 pkg. instant pistachio pudding mix (3 1/2 oz.)
1/2 C commercial chocolate syrup

In a large bowl, combine cake mix, eggs, o.j., cooking oil and pudding mix; blend at low speed for 1 minute, then beat at high speed 3 more minutes. Pour 2/3 of the batter into a greased and floured 12-cup Bundt Pan. Add chocolate syrup to remaining third of the batter and mix at medium speed until well blended. Pour over top of batter in pan. Marbelize by cutting through batter with knife. Bake at 350 degrees for about 1 hour or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with chocolate glaze.

BRAG MOMENT: My first daffodils are in bloom this morning!!

Swaps:
The Shabby Nest
Simply Sweet Home
Home is Where My Story Begins
Designs by Gollum
Momtrends
Ann Kroeker
Amy's Finer Things

Menu for Cleaning Out Vegetable and Fruit Bins

I just realized that I have a lot of fresh produce in my bins that I need to incorporate into our menu this week. We can all benefit from adding more fruits and vegetables, right?! So here's the plan.

Monday:
Asparagus soup
Pork roast with roasted rosemary vegetables (potatoes, carrots, celery)
Rolls
Fruit salad (this will be used as dessert and several snacks this week)

Tuesday:
Baked chicken over salad greens (sliced carrots, tomatoes, green onion)
Oven-toasted wheat buns

Wednesday:
Cheese ravioli with meat sauce
Steamed bag of spinach
Wheat garlic bread


Thursday:
Pancakes or French Toast
Scrambled eggs w/ bacon bits
Fruit plate

Friday:
Roasted turkey breast
Mashed potatoes
Corn
Sweet potatoes/baked with butter and cinnamon
Green beans
(bake an apple crisp for the weekend-using 1/2 bag of leftover apples)

Saturday:
Warmed apple crisp
Milk/hot tea

Turkey sandwiches
Macaroni salad
Baby carrots

Sunday:
Wedge salad
Tuna Casserole
Parkerhouse rolls


Swaps:
Orgjunkie

Adventures in Texas: Went to a great birthday party at the neighbors' yesterday to celebrate their 2-year-old's birthday and the church dedication of their baby. The party included pony rides for the little ones, as well as, rides on a little train pulled by........a John Deere tractor!! Love it!