Peanut Butter Banana Bread

Ok Everyone, here it is! Proof that I really did bake it! I am trying to make the old saying "practice makes per...err I mean better" (thanks mom) come true. I figured I just have to jump in and start trying and following recipes and getting the hang of measuring EVERYTHING, even the 1/8th of a teaspoon of salt, because with baking, EVERYTHING has a purpose!

I made a double batch of the glaze and saved the second half of it for an extra drizzle when you re-heat a piece for a snack.

1 1/2 cups mashed ripe banana
1/3 cup plain fat free yogurt
1/3 cup creamy peanut butter
3 tbl butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 cups all purpose flour
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp ground allspice
2 tbls chopped dry roasted peanuts
cooking spray

GLAZE:
1/3 c powdered sugar
1 tbl 1% low fat milk
1 tbl creamy peanut butter

PreHeat oven to 350 degrees.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugar; beat until blended.

Measure flour into another large bowl, and add the next 5 ingredients (through the all spice). Thoroughly combine. Add flour mixture to the banana mixture and beat until blended. Stir in peanuts. Pour batter into 9x5 inch loaf pan coated with cooking spray and bake at 350 for 1 hr and 5 minutes or until a wooden pick or knife inserted in center comes our clean. Remove from oven, cool 10 minutes, remove bread from pan and cool completely.

To prepare glaze, combine powdered sugar, milk and peanut butter in small bowl, stirring with a whisk. Drizzle glaze over bread.

Yields 16 servings. (1 slice is a serving)

Serve Warm (I think that'd taste best!)

Loaded Potato Soup

I made this last night, which was a rainy night. Couldn't resist making something warm and comforting! Read on....this is a lightened version of this soup, with little tricks to take away some calories. You don't notice though, it tastes so creamy still! This is also a QUICK recipe. Some soups take so long, but this is great for even a weeknight! I promise, as quick as 20 minutes!

4 (6 oz) red potatoes
2 tsp olive oil
1/2 cup onion chopped (chop ahead of time to save time)
1 1/4 cups fat free lower sodium chicken broth
3 tbl all purpose flour
2 cups 1% low fat milk (divided)
1/4 cup reduced fat sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 bacon slices (halved)
1/3 cup shredded cheddar cheese (we used a reserved aged white cheddar)
sliced green onions to taste

Pierce potatoes with a fork. Place in microwave safe bowl and cover, microwave for 13 minutes on high - or until fork tender. Cut in half and cool slightly.

While potatoes are cooking, heat oil in a saucepan over medium high heat. Add onion and saute for about 3 minutes. Add broth. Combine flower and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt and pepper.

Arrange bacon on paper towel on a microwave safe plate and cover with paper towel. Microwave on high for about 4 minutes, crumble bacon. (TIP: I used kitchen shears to cut up the bacon over the finished bowls of soup)

Place potato chunks into soup and mash into it, until it's the consistency you like. We like ours a bit more chunky. You could probably use an emersion blender if you want it more smooth.

Top with cheese, green onion, bacon, and any extra salt/pepper to taste.

Enjoy!!