Irish Brown Bread

This is a quick bread I learned how to make at a recent cooking class. I am posting it just in time for everyone to enjoy for St. Patrick's day.

1 1/2 c. whole wheat flour (any will do but King Arthur's is the best)
7 Tbsp. all-purpose flour
1 1/4 c. oats
1 tsp. baking powder
1 tsp. kosher salt (or 1/2 tsp if using table salt)
1 tsp. baking soda
5 Tbsp. dark brown sugar
2 c. whole milk
2 large eggs
4 Tbsp. unsalted butter, melted
1/2 c. oats for garnish

Stir flours, oats, baking powder, salt, baking soda and brown sugar together. In a separate bowl, mix together milk, eggs, and melted butter. Stir the liquid ingredients into the dry ingredients and combine until just mixed. Pour into a greased bread pan. Spread the oats on top of the bread batter and bake at 375 for 75 minutes. Turn the bread out onto a baking tin upside down and bake an additional 10 minutes (this gives the entire loaf a nice crust all over). Cool before cutting. Wrap in plastic wrap at room temperature and this bread will last 5-7 days.

Yield: 1 loaf

Cornflake Chicken Strips

This was such an easy recipe that everyone enjoyed. You could make this different everytime by changing the spices too.

3/4 c. crushed cornflake cereal
1/4 tsp. salt or seasoning salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. cajun seasoning (optional)
1/2 c. milk
1 lb. chicken tenders

Mix dry ingredients and put into flat-bottomed bowl. Pour milk into a seperate bowl. Dip chicken in milk then cereal mixture and place on a greased cookie sheet. (Hint: for a crispy tender, spray the top of your tenders lightly with cooking spray as well). Bake at 375 for 20-25 minutes or until no longer pink inside. Serve with dipping sauces.

Mexican Spaghetti

This recipe is adapted from the Betty Crooker cookbook. It is a nice twist on a family-favorite.

1 lb. ground beef
1 pkg. taco seasoning
1 can whole kernel corn
1 can diced tomatoes (I like the kind with chilies in them for this recipe)
1 bunch fresh cilantro
1 c. shredded Monterey Jack cheese
4 - 6 oz. spaghetti

Cook spaghetti according to package directions. In a large saucepan, brown ground beef; drain. Add taco seasoning, corn and tomatoes, not draining any of the canned items. Simmer for 5 - 10 minutes. Add cooked pasta and stir. Serve topped with fresh cilantro (do not leave this out - it makes this dish!) and cheese.

Banana Pancakes

This recipe is from my Aunt Karen and has quickly become a favorite recipe for ripe bananas.

1 c. all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 egg
3/4 c. milk
2 Tbsp. butter or vegetable oil
1/3 c. mashed banana (1 medium)

Sift together the dry ingredients. Combine egg, milk, oil and banana; add to the dry ingredients. Beat until large clumps dissolve. Pour 1/4 c. batter on a hot griddle. Flip when edges brown. Serve with maple syrup (although we just eat them plain because they are so sweet you don't need the syrup!).