I took some pictures as the sun was setting on the way home today. We get to enjoy some of the most beautiful sunsets on the way home some days.
Sunsets
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Grandma Brown’s Banana Bread
Banana bread is a favorite in our house and this is a recipe from my husbands’ grandma. He’s a guy who doesn’t like nuts or chocolate chips thrown in so this is a perfect ‘plain’ recipe. The guys really like having this treat in the field. This recipe is for a double batch it just seems like one loaf is not enough and is typically gone in a day.
Grandma Brown's Banana Bread
Ingredients
- 1 cup room temp Butter
- 4 Eggs
- 2 cups Sugar
- 4 cups Flour
- 1 tsp Baking Powder
- 2 tsp Baking Soda
- ½ tsp Salt
- ⅔ cup Buttermilk
- 1 tsp Vanilla
- 6-9 Bananas
Instructions
- Mix sugar, butter and eggs on medium-low. Add Flour, baking soda, baking powder and salt. Stir to combine and finally add buttermilk vanilla and bananas. Pour into 2-3 greased pans filled about ⅔ full. Bake at 350° for 45-60 minutes a toothpick inserted in center will come out clean.
Notes
This freezes well.
You will need:
Mix and pour
Bake at 350° for 45-60 minutes or until toothpick tests clean.
Kim’s Poppy Salad
This is one of our favorite summer salad recipes and it is so easy to throw together. 
Kim's Poppy Pasta
Ingredients
- 1 box Bowtie Pasta
- 1 cup Cashews
- 1 cup Red Grapes, cut in quarters
- 1 bottle Brianna's Poppy Seed Dressing
- 1 lb. Chicken, cooked (may be canned, rotisserie or leftovers)
Instructions
- Cook pasta until al dente. Cut grapes and break chicken into bite size chunks. Rinse pasta under water until cooled. Combine pasta, chicken, grapes, and ½ of the poppy seed dressing. Mix well. Add more dressing as needed.
Notes
The noodles typically absorb the dressing overnight so I add more the next day and another handful of cashews for crunch.
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