Chickenville In the News!

I'm so flattered to have some of my posting ideas used on a Kentucky news program! Janine Wentz is a dietitian for the grocery store chain Meijer. She used the pretzel bugs and funky apple teeth ideas on a feature about healthy Halloween options.

How cool is that???  Thanks Janine! Check out the link below.

http://www.whas11.com/community/Interview-Healthy-Halloween-treats-105360918.html

"Sick Good" Turtle Bars

If it's bake sale time around your neck of the woods, this recipe is a sure-fire seller. My friend Ann made these for me a few kids back and my husband immediately declared them "sick good" because they are beyond yummy. I've made them for other new moms and at bake sales and everyone loves them. It's an easy recipe and you probably have the ingredients on hand. I have separated the recipe into two parts only to make it easier, but they are mainly the same items (butter and sugar).

"Sick Good" Turtle Bars

(makes 20 generous squares)

Bar Base

2 c flour

1 c brown sugar

1/2 c softened butter

1 c pecans or almonds, coarsely chopped

Topping

2/3 c butter

1/2 c brown sugar

1 c chocolate chips

Preheat oven to 350 degrees. Mix first three ingredients together with two knives or a pastry cutter til it looks coarse and crumbly. Then press mixture into a 9x13 pan. (If you want to save a step, you can combine the mixture right in the 9x13 pan - one less thing to wash.) Top your flour mixture with pecans.

Melt 2/3 c butter with 1/2 c brown sugar in microwave (watch this so it doesn't boil over or burn). It takes about three 45 second bursts (with stirring in between each time) to get it all melted together. Pour the hot butter/ sugar over the pecans and base. Bake for 20 mins. Remove from oven and immediately sprinkle with chocolate chips.  Let cool in pan completely and then cut into squares.

Banana Bread

This banana bread recipe is always a big hit when I share it with friends. It's from my family's cookbook. The bread is always moist on the inside and forms a great crust.

I have a little secret about banana bread. Sometimes my family doesn't eat the bananas in the fruit bowl, so they turn brown and no one wants to eat them. Throwing away food is like throwing away money. Instead of tossing the mushy bananas, I pop them into the freezer (where they get black) to save them for baking. When I get all my ingredients out for baking, I get the bananas out of the freezer so they have a little time to thaw. This makes them easier to peel. The bananas are mushy and perfect for baking bread! This trick also allows you to stock up on ripe bananas the grocery store is clearancing. Get a good deal and save 'em for later!

Forney Banana Bread
Makes 1 loaf

1/2 c shortening
1 c sugar
1 egg
1 1/2 c flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp vanilla
3 med bananas, mashed
1/2 c chopped walnuts or pecans (optional)

Preheat oven to 350 degrees.

Cream shortening and sugar in mixing bowl until creamy. Add egg and mix well. In small bowl whisk together flour, baking powder, soda and salt. Add the flour mix (dry ingredients) to the shortening mixture (wet bowl), mixing just until it holds together. Add vanilla, mashed bananas, and optional nuts.

Pour batter into greased loaf pan and bake for 1 hour.

Can be made as muffins, raise oven temp to 425 degrees and bake for 20 minutes. Recipe can easily be doubled and this bread freezes very well. Just wrap it up in plastic wrap and foil. Then pull it out when you have unexpected company or need to take a hostess gift.