Classic Pasta Salad

We are up at "the Lake" - and it was our meal last night so we made up this lovely pasta salad because
1. it was super easy
2. made a lot for our big group
3. was YUMMY!!!
Mix up your favorite veggies - this was really good!!  Spin on just your normal pasta salad.  Everyone liked it!

Ingredients:
2 boxes tri-color spiral pasta
2 small zucchini, halved and sliced
1 pint grape tomatoes, washed
8oz package of pepperoni, halved
1 small red onion, halved and vertically sliced
8 medium mushrooms, sliced
16oz bottle Italian dressing (Newmans)
Shredded Parmesan cheese

Make up the pasta - and cool.  Then mix everything together and serve.

Reese's Peanut Butter Bars (no bake)

We had to make up dessert to go with our meal at Hackensack - so since I don't really like to bake, I thought I would make up these bars instead.  SUPER easy - and SUPER yummy!  I just wish they were SUPER healthy...hehe

OBB cookbook

Ingredients
1 1/2 cup graham cracker crumbs
1lb (3 1/2 cups) powdered sugar
1 1/2 cups creamy peanut butter
1 cup (2 sticks) real butter, melted
12 oz bag chocolate chips
2 teaspoon shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar, and peanut butter and butter and beat until combined.  Press into a parchment (or wax paper) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Can be stored in the fridge or at room temp - they will stay firmer if stored in the fridge.

Diner-Style French Fries

Ross really wanted to make some fish tonight for dinner - so he requested "fish and chips", but the criteria was that the "chips" had to use the deep fryer also.  I found a recipe and it was amazing!!  Not healthy at all - but the fries were truly like you went out to eat at an old school diner!  The fry sauce was really good too - and super easy to make!!

Serves 8 - OBB

Equipment

High-quality (like stainless steel or cast iron) 8-quart kettle or pot OR a deep fryer with adjustable temperature settings.
2 paper towel-lined plates (plus extra paper towels)
A wide metal slotted spoon or spatula
A large mixing bowl of ice water
A very sharp chef’s knife

Ingredients
1 lb. Russet potatoes, scrubbed clean but not peeled (try to keep them small enough to fit in the palm of your hand to make sure they’re easy to cut)
Salt / lawrys salt
48 oz canola or peanut oil

Carefully cut potatoes vertically into 1/4″ slices.  Divide stack in half with the flat surface of the potato on the cutting board and carefully cut potatoes into 1/4″ fries (you may need to remove the round top slice and then cut that part later if you find it’s slipping while you’re trying to cut the potatoes).

Toss any pieces that are too skinny–they’ll just burn when you’re cooking–and trim down any extra-large pieces. Place cut potatoes into the bowl of ice water and repeat with remaining potatoes. When finished, pour the entire bottle of oil into the pot/kettle/deep fryer and bring to 325 over medium-high heat. When the oil is about 310-315 degrees, drain the potatoes so they’ll be ready to go into the oil as soon as it’s hot enough.

When oil reaches 325, turn the heat all the way up to “high.” Place 1/2 of the potatoes into the hot oil and stir frequently for 5-6 minutes, or just until they’re starting to show signs of being cooked. Remove from the hot oil and drain on one of the paper towel-lined plates.

Bring the oil back to 325 and then fry the second batch of potatoes. You know the drill–stir frequently, remove after 5-6 minutes, drain on paper towels.

Now…this is where things get fun. Bring the oil up to 375. When you’re there, add the first batch of fries back to the oil and fry for 1-2 minutes. They’ll get brown and crispy fast, and they’ll continue to brown a little after you remove them from the oil, so as soon as they start getting brown enough, get them out of the oil and drain them on the paper towels. As soon as they’re out, give them a very liberal sprinkling of salt while they’re still very, very hot.

Bring the oil back to 375 and fry the second batch of fries, following the same directions.

Fry Sauce
1/4 cup ketchup
1/4 cup mayonnaise (NOT Miracle Whip! Tried it once in a pinch and it was beyond horrible!)
2-3 teaspoon chopped dill pickle

Combine and serve with homemade fries or onion rings

Smore-tastic

So I needed to post something - and it was cabin fun this weekend, so I thought I would make a twist on your typical smore!  I'm not a huge fan of chocolate, so I pass on smores most of the time BUT I am a fan of chocolate when it's paired with peanut butter - so I made smores I actually like :)

Ingredients:
Marshmallow
graham cracker
Reese peanut butter cup
Roasting stick

Roast up that marshmallow to your liking....then throw it on a graham cracker that is topped with a peanut butter cup - and smore away :)

Strawberries and Cream Pudding Pops

I'm not sure what happened with these guys...I was sooo excited to try this in my new Popsicle molds - and they were super easy to make.  Bad thing is - I couldn't get them out of the molds after they were frozen.  I put them in warm water to see if that would help loosen them, but it actually made the bottom stay in the mold so I'm not sure.  Any tips ??  The part I did get on my stick was really good though!!

Ingredients:
12 medium strawberries (about 2 cup roughly chopped berries)
3 tablespoons sugar
1oz box sugar-free instant vanilla pudding mix
6oz vanilla yogurt (strawberry works too)
1 cup milk

Remove stems from berries and pulse with 2 tablespoons sugar in a blender until smooth.  Taste and add more sugar if needed.  You should have just over a cup of puree.  Set aside.

In a blender combine pudding mix, yogurt, milk and blend until combined.  Layer or swirl the pudding mixture with the strawberry mixture in Popsicle molds and freeze until solid.

Baked Creamy Chicken Taquitos

For Mother's Day - the siblings and I gave my mom "Let's Dish Ronhovde Style" - aka the woman drink wine and prepare the dinner at our house and then bring the meals home to our families!

Unfortunately, the "Ronhovdes" have had a rough week, so my sister-in law didn't make it tonight, BUT we still got together as a healthy distraction as we waited for my brothers heart results!  (which were good - so YAY Tim.  We are praying for you!!)

Back to the food on hand!  We made this and Veggie Black Bean Taquitos , so we could do a comparison test.  Lori and I really liked the chicken one - it had more of a kick to it - which is why my wimpy mom and sister didn't really like it as much "they don't do spicy" :)  Both were really good though - and they tasted even better dipping them in Creamy Cilantro-Lime Ranch Dressing.  We made this into a complete meal - so we had this with Spanish Rice and we were going to do a salad too, but with the app we had A twist on your typical Quac - we were good with just the rice!

One tip - they burn on the bottom SUPER easy, so either knock the oven heat down a little or take them out a little bit earlier!

Makes 12-16: OBB Cookbook

Ingredients:

1/3 cup (3 oz) cream cheese

1/4 cup green salsa

1T fresh lime juice

1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder

1/4 teaspoon granulated garlic, or garlic powder

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken (I used this recipe Grilled Taco Chicken - Taco Salad)

1 cup grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)

kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with quac, sour cream, or Creamy Cilantro-Lime Ranch Dressing

Want a veggie version: Veggie Black Bean Taquitos

FREEZER INSTRUCTIONS: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape.  Pack in a freezer safe container for up to 3 months.  To bake, follow the regular instructions, extending the baking time by 10 minutes.

Veggie Black Bean Taquitos

We needed some comparison testing - so we whipped up these with the Baked Creamy Chicken Taquitos.  I liked the chicken ones better cause they were spicier - but these were still really good!  N-Ron and Tracy picked these as their favorite, so they were sent home with leftovers to make these or freeze them (check out the freezer instructions - it's always nice to have a meal prepared and all you have to do is throw it in the oven!)

Makes 12 - OBB Cookbook

Ingredients:
14oz can black beans, rinsed and drained
2 tablespoons bottled salsa
1 garlic clove, minced
1/2 teaspoon cumin
salt and pepper
2 tablespoons fresh lime juice
10oz box frozen spinach, thawed, drained, and roughly chopped
3/4 cup frozen corn kernels
1/2 cup diced roasted red peppers
1 cup shredded cheese (we used cheddar)
8-10 soft whole wheat tortillas

Preheat oven to 425.

Place 3/4 cup of the beans in a food processor with the salsa, garlic, cumin, salt, pepper, and lime juice.  Process until mostly smooth.  Transfer the mixture to a medium bowl and add remaining ingredients (except the tortillas), including the rest of the beans.  Mix together.

Place about 1/4 cup of the bean mixture on each tortilla.  Roll up the tortillas and spray with nonstick cooking spray.  Bake in preheated oven 20-25 minutes or until edges are golden brown and crisp.  Serve with Creamy Cilantro-Lime Ranch Dressing or sour cream for dipping.

FREEZER INSTRUCTIONS: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape.  Pack in a freezer safe container for up to 3 months.  To bake, follow the regular instructions, extending the baking time by 10 minutes.

Creamy Cilantro-Lime Ranch Dressing

YUMMY!!  We used this tonight with Baked Creamy Chicken Taquitos, but you could for sure use this as a dressing for a salad!  It was really good for dipping....I might want to try this on wings or something.  So good!!

Makes 2 cups - OBB Cookbook

Ingredients:
1 cup mayo
1/2 cup milk
1 lime, juiced (about 2 tablespoons)
1 packet of Hidden Valley Ranch dressing mix (ignore directions on packet)

2 cloves garlic, roughly chopped

1/2 cup roughly chopped cilantro

1/4 cup green salsa

hot sauce, to taste

Combine mayo, milk, lime juice, and the contexts of the packet of ranch dressing in a blender.  Add garlic, cilantro, and green salsa and blend to thoroughly mix all the ingredients.  Season with hot sauce, if desired.  If possible, refrigerate of several hours to allow the dressing to thicken and the flavors to meld.

Spanish Rice

We whipped up this yummy side to go with Baked Creamy Chicken Taquitos- the two teamed up really good!!  I didn't think it was the best rice I've ever had - but it was better than the store brought stuff for sure!! It was even better eating with chips - I felt like I was at Chipotle!!

Serves 6ish - OBB

Ingredients

6-8 oz. bacon (1/2 of 1 package)

1 medium onion, chopped

3-4 cloves garlic, minced

1 small (or 1/2 larger) green bell pepper, seeded and chopped

28-oz. can stewed tomatoes, undrained

1 1/2 cups water (2 for high elevations)

2 Tablespoons Worcestershire sauce
1 1/4 teaspoons kosher salt
1 1/4 teaspoons chili powder
1/8-1/4 teaspoons Tabasco sauce (no need to measure it, just add a few shakes and go from there)
1 1/4 cups long-grain rice

Cook bacon until crisp in a Dutch oven if possible. Remove from pan and drain the grease, reserving 2 tablespoons in the pan. Return the pan to medium heat and add the onion, garlic, and bell pepper. Cook until the onions are translucent.

While the onions are cooking, place the tomatoes in the jar of your blender and pulse 2-3 times to chop them. Add the remaining ingredients and bring to a boil. Stir, cover, and reduce heat to low.

Cook for 20-25 minutes at low elevations or closer to an hour for high elevations or until the rice is cooked, stirring occasionally to make sure the rice is not burning.

A twist on your typical Quac

As the Ronhovde ladies were preparing our meal - we needed a little snack to tide us over.  Since quac wouldn't be considered a new recipe - my sis brought the ingredients over to make this bad boy, and it was addicting and awesome!!

Courtesy of my sister Tracy

Ingredients

2 avocados, pitted and cut into little pieces -- or put in your mouth and followed by a fun dance!
2 tomatoes, cut into little pieces
feta cheese
Scoops

Mix all together in a bowl - and eat it up with chips!!

Spinach and Feta Pasta

So I was a little nervous making a "non meat meal" for Mr Rossy - but he actually REALLY liked this!!  It was SOOO easy to make - so that made me even more excited....it literally took like 15 minutes!!  Ross did say "this would be even better with Italian sausage" - but it really didn't need it...and that would just add to the meal prep time anyways!  ahhh I'm super excited to eat this for leftovers :)

Serves 8 - OBB Cookbook

Ingredients
8oz penne pasta
2 tablespoons olive oil
1 onion, finely chopped
6 cloves garlic, minced
1 loose cup chopped fresh mushrooms
3 cups fresh spinach (don't chop it)
28 oz can diced tomatoes
4 oz feta cheese, crumbled
salt / pepper

Bring a large pot of salted water to a boil and add pasta.  Cook according to package directions.

While the pasta is cooking, heat 1-2 tablespoons of olive oil in a skillet over medium heat.  Add onion, garlic, and mushrooms and cook until tender.  Add spinach and cook until wilted.  Add tomatoes, heat through, and then add drained pasta and crumbled feta.  Season with salt and pepper.  Heat through and serve; you can top with extra feta too!

Egg Salad Sandwiches

I do realize I can't claim this as a "new recipe" - BUT I always forget how quick it is to make this up for lunches, so thought I would post it so it pops up whenever I search for different sandwiches!  Plus - I will use  this time to advertise an egg cooker.....this thing is my BFF!  My rents had one, sogrowing up I never knew how to boil an egg without using this bad boy.  All you do is put some water in the bottom - use the "egg pricker" to make a little hole - put the cover on - and push the red button....and 10 minutes later you have hard boiled heaven!!! 

Ingredients:
Hard boiled eggs (A trick to peeling your eggs - after you cook them, place them in a bowl with cold water and ice - let sit for about 10 minutes - then when you go to crack and peel, they come out perfectly!)
Mustard
Miracle Whip
Pepper
Bread

Slice up your eggs - I use this egg slicer - works awesome (also works on mushrooms...some fruit - so get one!)  Then just throw a couple tablespoons miracle whip and mustard in - do the taste test and see what you need more of.  Then mix in some pepper - and throw on some bread!!

Grilled Portobello Bell Pepper Goat Cheese Sandwiches

What what - cookbook in the house!!  It's been awhile since we had the group together - and this one was so much fun!!  I heart grilling - and I was so glad Kate was there....sorry "the Grillmaster" was there!  This recipe was AMAZING!!  (Thanks Burkes for the suggestion)!  Talk about yummy in your tummy - you must try this!!  We made this with Fresh Herb and Watermelon-Feta Salad and Corn on the Cob - with Cilantro Lime Butter  - best summer meal ever :)

Check out my awesome platter -- see that little grill ??  You can change those bad boys out for each season!!  AHHH I love being a girl :)

One piece of advice - hire Kate to grill for you....hehe.  Another piece of advice - buy spreadable goat cheese.  The crumbles were not so bun friendly!

Ingredients:

1/4 cup balsamic vinegar

1 tablespoon olive oil

1 garlic clove, minced

1 red bell pepper, cut in half and seeded

1 yellow bell pepper, cut in half and seeded

4 (4-inch) portobello mushroom caps

Cooking spray

1/3 cup chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (2-ounce) Kaiser rolls

1/2 cup (4 ounces) soft goat cheese

  

Prepare grill to medium - high heat. Combine balsamic vinegar, olive oil, and garlic in a large bowl.  Add bell peppers and portobello mushrooms; toss gently to coat.  Remove veggies from vinegar mixture, and discard vinegar mixture.

Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side.  Remove veggies from grill; cool slightly.  Cut bell peppers into thin strips.  Combine peppers, basil, salt and pepper in a small bowl.  **if you don't have a grill rack - like me! - I just placed the peppers into my grill basket (crate and barrel) and we put the mushrooms right on the grill itself**

Place sandwiches on grill rack coated with cooking spray.  Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten.  Grill 3 minutes each side - or until bread is toasted.  **if you don't have a cast-iron or heavy skillet - like me! - we just put the sandwiches right on the grill and used the grill basket to push down on them**

Fresh Herb and Watermelon-Feta Salad

This made a TON - but it was super easy summer treat!!  We made this with Corn on the Cob - with Cilantro Lime Butter and  Grilled Portobello Bell Pepper Goat Cheese Sandwiches - and they went really well together.  The mint leaves are super strong - but the amount listed below is the perfect amount!!  Little trick to know if you are getting a "good" watermelon - per my uncle Phil - knock on it....the deeper the pitch - the more ripe it is.  Miss Danielle picked the perfect one :)

OBB Cookbook

Ingredients:
6 cups cubed (1/2″ cubes) watermelon
1 cup minced cilantro
1/2 cup thinly sliced red onions (about 1/2 of a small red onion)

1/4 cup thinly sliced fresh basil leaves, plus more for garnish
3 tablespoons thinly sliced fresh mint leaves, plus more for garnish
Juice of 2 limes (3-4 Tbsp.)
4-oz. package of Athenos crumbled feta cheese, divided
1/2 heaping teaspoon Kosher salt

Gently combine the ingredients (reserve 1/4 c. of feta). Sprinkle with reserved feta, garnish with basil and mint leaves, and lightly sprinkle with additional salt. Serve immediately.

Corn on the Cob - with Cilantro Lime Butter

Cookbook club is back - and we made some crazy awesome stuff!!  We made this with Fresh Herb and Watermelon-Feta Salad and Grilled Portobello Bell Pepper Goat Cheese Sandwiches .  I got to use my fun corn on the cob holders (crate and barrel folks)!  I also got to use my awesome corn on the cob "butterer".  I got this from pampered chef - it's super fun....and then you don't have to use a "butter bread" (if you don't know what that is - you must not be a Sodahl...hehe)

Ingredients

6 ears corn, shucked

2 sticks unsalted butter, at room temperature

1/4 cup chopped cilantro leaves

1 lime, zested and juiced

2 teaspoons salt

3/4 teaspoon cayenne pepper

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes.  Check out "Grillmaster Kate" - not sure we could have made our meal tonight without her :)

 Serve with extra butter on the side.

Brushetta - Grill Style

So Miss Tanya whipped up some AMAZING homemade brushetta for girls night - so since I watched her make it, I figured I could blog it :)  I mean - I helped, right ?? 

Ingredients:
French bread, sliced
Pesto
Marinara sauce
Olive oil
Mozzarella (she used mozz balls)

Basically you just cut up the bread....dip one side in olive oil - and place that side face down on tin foil.  Then put marinara sauce, pesto, then mozzarella balls on top.

Deviled Eggs

When the boys are gone - the girls will play.....what what!!!  It's GIRLS night tonight, and we decided to start the night out by grilling at Linda's.  Looked in my fridge - and I only had eggs....so figured I would make up my favorite!!  Alicia and I pretty much fought over these all night :)

Ingredients:
12 large eggs
Ice water
6 tablespoons mayonnaise
2 teaspoons mustard
1 pinch cayenne pepper
Salt and black pepper
Paprika, for dusting

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. OR use this nifty tool - I swear I never knew eggs were made any differently....Drain, then cover the eggs with ice water. Let stand until cool to the touch.

Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.

Cranberry-Orange Chicken Salad

Rossco and I were in charge of lunch duties at the cabin this weekend, so I found this awesome chicken salad to make!  It was SOOOO good (not super kid friendly - but I think was because my pita pockets scared them...haha)  One time saver would be to use canned chicken - I think it would still taste really good, and save the time actually cooking the chicken.  Overall, hit up at Dam Lake!!

OBB Cookbook : Serves 6-8

Ingredients:
1 lb chicken, marinated, grilled, and cut into small - bite size pieces (about 2 cups cooked chicken)
1 cup celery, chopped
1/2 cup green onions, chopped
zest of 1 orange (about 1 tablespoon)
1/2 cup craisins
1/2 cup mayo
1 teaspoon mustard
2 tablespoons jellied cranberry sauce
salt and pepper
1/2 cup chopped pecans
Croissants, rolls, pita pockets
Lettuce leaves

In a medium bowl, combine chicken, celery, green onions, orange zest, and craisins.

In a smaller bowl - whisk together the mayo, mustard, cranberry sauce, salt and pepper.  Add to the chicken mixture and toss to fully combine.  This salad is best if refrigerated for several hours before serving.

Just before serving, add the toasted pecans.  Serve in a pita pocket with a lettuce leaf!

Key Lime Cloud Squares

My mom made this for the 4th weekend, but I HAD to put it on my blog - it was sooooo good!  I'm not a huge dessert person, but this was so light and yummy - I had to post it!!  Try it - you won't be disappointed!!  Not a very good picture -  but I swear it was awesome!

Food & Family Magazine

Ingredients:
9 graham crackers, crushed (about 1 1/2 cups)
1/4 cup butter, melted
3/4 cup boiling water
1 package (3oz) Jello Lime flavor gelatin
1 cup ice cubes
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3/4 cup lime juice
2 cups thawed cool whip whipped topping, divided

Reserve 1 tablespoon graham crumbs.  Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan.  Refrigerate until ready to use. 

Add boiling water to gelatin mix in a small bowl; stir 2 minutes until completely dissolved.  Add ice; stir 2 minutes or until thickened.  Remove any unmelted ice.  Beat cream cheese in medium bowl until creamy.  Gradually beat in milk, then lime juice.  Add gelatin; mix well.  Whisk in 1 cup cool whip.  Pour over crust.

Refrigerate 6 hours or until firm.  Cover with remaining cool whip just before serving; sprinkle with reserved crumbs.  Use plastic wrap to remove dessert from pan before cutting into squares.

Egg Bake - Crock pot style

Family get together up at Dam Lake - nothing better than egg bake in a crock pot!!  ahhhh soooo good!!  I made this again up at the cabin with friends - so awesome to make it ahead of time, and then just plug it in before you go to bed and wake up to smells of awesomeness!! 

Ingredients:
12 eggs
1 (32 oz) frozen hash browns
1lb bacon cut into small pieces (can use jimmy dean sausage - or ham)
1/2 cup onion diced
3/4 lb shredded cheddar cheese
1 cup milk
1/2 teaspoon dry mustard
salt / pepper

Layer ingredients as follows: 1/2 potatoes, bacon, onion, cheese....1/2 potatoes, bacon, onion, cheese. 

Beat eggs, milk, mustard, salt and pepper together.  Pour over mixture.  Cook on low for 10-12 hours in a crock pot.

Chocolate Swirled Banana Bread

Why oh why am I such a bad baker....I'm so glad I took this pic before I dumped this out - because much like my bundt cake I made, I didn't let this sit long enough before I removed from pan - and it came out in crumbles....Happy 4th of July Sodahl clan - guess you will be eating this will a spoon :)  It was really good though - so next time, I'm going to be patient.

OBB cookbook

Ingredients:

2 cups flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter, softened
1 ½ cup mashed ripe bananas (about 3-4 medium bananas) **make sure these are not still frozen...another lesson learned :)
2 eggs
1/3 cup plain lowfat yogurt or sour cream
½ cup chocolate chips

Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened.

Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.

Bake at 350 for 1 hour and 15 minutes (give or take a little; I’d probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.