Great recipe and thanks

Welcome to ATP! Your recipe looks scrumptious!

I gotta not look at some of these recipes. I soooooo don't need to gain any more weight!

Hey, after going on the Chemo/Radiation diet all last summer, I can stand a few calories

Thanks so much, all y'all nice folks--hope you try the zucchini bread....and for Mary Stella, my avatar is: our Burgundy Iceburg rose--it is prolific, has a decidedly spicy fragrance, and blooms all summer--a delight to grow.

Load up the wagon with tasty, rich foods, Mary. I wish I could give you about ten pounds of my excess (belly) fat. According to all the weight-tables, I am at a nearly perfect weight but the problem is the "position" of some of that weight.

Ken, I do understand. Same here and about the same place. No, I was happy to lose the excess 10#'s. Was at 135, then 125, then started sliding down to the teens. Damien said I needed more carbohydrates which I wasn't eating as 1) I can't physically do so with dry mouth and 2) it is all tasteless. So what I couldn't avoid with discipline I now have built in.

Rinse your mouth with Biotene a few minutes before eating "difficult" foods. It will give you some moisture and help with swallowing drier foods.. Biotene gum chewed throughout the day will also help increase your saliva flow. Your docs can prescribe an Rx to increase your saliva output as well. They should have told you all this, Mary.

Actually my dentist told me about biotene to protect my teeth. My doc also mentioned it but not in great detail so I really didn't know how to use it. I got the biotene toothpaste though. Thanks Ken

Sometime it's not what you know but who you know that counts! I have my "handy" moments.

back at ya'

LOL, KEN.

I stayed inside to restock my freezer today, and on my list was homemade baked beans. I have a tried and true recipe that I have used for years, but decided to change it up a little. I read a recipe while waiting in the "dentist" office that added 2cups of homemade marinara sauce to a recipe very similar to mine.

Since I have that ingredient on my canning shelves, I decided to give its try. I loved the subtle flavor it added, so it will now be a part of my regular recipe. I always enjoy making an "old" recipe new and different.

My doctor told me I am at the perfect weight --- if I was 11 feet tall. 😀😀

herbie43 said:My doctor told me I am at the perfect weight --- if I was 11 feet tall. 😀😀

This is an older recipe and many of you probably have it, buttttttttt its so easy, so delicious , and goes so well with all the summer veggies that I am posting it here. The leftovers sliced thin, are great in sandwiches and on salads. Hope you like it.

PARMESAN CHICKEN BAKE

6 or 7 chicken breast halves or fillets
1 cup mayo
1/2 cup freshly grated or shredded Parmesan cheese
1/2 cup freshly SHREDDED Parmesan cheese for topping
1-1/2 tsp. seasoned salt
1/2 tsp. black pepper
1 tsp garlic powder (optional)

Preheat oven to 375 degrees and spray a glass 9x13 baking dish.
Lay chicken breast side by side in prepared dish.
Combine mayo, first half cup of cheese and seasonings in small bowl.
Spread mixture evenly over chicken covering all raw, exposed meat. (Keeps it moist)
Sprinkle the second 1/2 cup cheese over chicken.

Bake uncovered for 45 minutes. The cheese will brown as it bakes.

Delicious reheated in the microwave the next day. Great for a crowd. Add a glass of wine!!
ENJOY

I like thst, thanks

I had some VERY ripe bananas the fruit flies were trying to get at so I searched for a recipe and this is what they turned into, ABSOLUTELY DELICIOUS

CHOCOLATE CHIP BANANA COFFEE CAKE

YIELD: ONE 9-INCH CAKE OR TWO 6-INCH CAKES


INGREDIENTS
Topping
2/3 c. brown sugar
1/3 c. walnuts, chopped
1 tsp. cinnamon
2 tbsp. all-purpose unbleached flour
2 tbsp. unsalted butter, room temperature
3/4 c. semisweet chocolate chips
dash of sea salt


Cake
1/2 c. (1 stick) unsalted butter
1 c. all-purpose unbleached flour
1/2 c. wheat flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. sea salt
3/4 c. sugar
1 large egg
1/4 c. buttermilk
1 tsp. pure vanilla extract
3 very ripe bananas, mashed
INSTRUCTIONS
Preheat oven to 350°. Line bottom of cake pan(s) with parchment paper. Set aside.
Make topping. Mix together all ingredients with the back of a fork until crumbled, reserving the chocolate chips. Stir in chocolate chips and set aside.
Brown butter in a medium sauce pan cooking over medium heat. Allow to cool. Heat butter over medium heat swirling often to cook evenly. It will begin to foam, then start browning and smell like delicious carmel.
Meanwhile, whisk together the flours, baking soda, baking powder, and sea salt.
Once butter has cooled, stir in sugar until well combined. Whisk in egg, buttermilk, and extract. Add in mashed bananas and stir to combine.
Slowly stir in flour mixture until just combined.
Add half the batter to pan(s). Sprinkle evenly with half of topping. Top with remaining batter and sprinkle with remaining topping.
Bake for 40-45 minutes or until cake tester comes out clean. Allow to cool completely. Loosen edges of cake and invert. Serve or store in a container for up to 4 days.
NOTES
• No buttermilk? Add a squeeze of lemon and let sit for 2 minutes. Milk will curdle.
• Bananas not ready? Can’t do without this coffee cake? Roast bananas. Adjust oven rack to upper middle position and heat oven to 325°. Place 3 unpeeled, (bright yellow) bananas on a baking sheet. Bake until skins are completely black, about 20 minutes. Let cool for 5 min.
Recipe adapted from Bon Appetit