2 Recipes

Bruschetta Chicken Bake & Chocolate Chocolate-Chip Banana Bread

1. Bruschetta Chicken Bake:

1 can of tomatoes (I used basil, garlic & oregano kind), undrained
1 package of stuffing mix for chicken
1/2 cup water
1/2 tsp. of dried, minced garlic
2 large cans of chunk chicken
1 tsp. basil leaves
1-2 cups shredded mozzarella cheese

Preheat oven to 350. Mix everything together, except cheese. Pour into a 9x13 baking dish, cover with mozzarella cheese. Bake for 30 minutes, or until cheese is completely melted and browned.

2. Chocolate Chocolate-Chip Banana Bread

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 stick (8 Tablespoons) unsalted butter, at room temperature

3/4 cup sugar

1/2 cup (packed) light brown sugar

2 large eggs

3 ripe bananas, mashed

3/4 cup buttermilk (I didn't have buttermilk, so a trick is to measure out 1 cup of milk with 1 3/4 tsp of cream of tartar, mix well)

1/2 cup of chocolate chips, plus more for putting on top

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9×5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets one on top of the other. This extra insulation will keep the bottom of the bread from overbaking.

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute until soft. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in three additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chocolate chips. Scrape batter into prepared pan. "Sprinkle" with chocolate chips on the top.

Bake for 30 minutes. Cover the bread loosely with a foil tend to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and un-molding it. Invert and cool to room temperature right side up.

SO good with a big glass of milk!!