Banana Chocolate Chip Cake

This cake just keeps getting better – didn’t have quite enough banana, but I had made some apple sauce for baby Stella Rose, just enough to bump up the fruit to the 3 cups – so moist and delicious!


P1110037 P1100740 This was one of those favorite school box recipes. The kids loved it for years – and it was one of Meghan’s favorites so when she got married this year, I made it once again and it was just as popular.

1 cup butter

2 cups sugar

2 large eggs

1 tsp vanilla

3 cups bananas

3 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1 cup sour cream

1/2 cup brown sugar

1 1/2 cup chocolate chips

Cream butter and sugar.  Add eggs, one at a time – beating well with each until the battery is light, creamy and fluffy.  Add vanilla and banana.  Mix until smooth. 

Combine flour, baking powder and baking soda.  Add to butter, egg, banana mixture alternately with the sour cream. 

Combine brown sugar and cinnamon

Spread half in a greased and floured 9×13 baking pan. Sprinkle half the brown sugar, cinnamon mixture over…

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Shrimp Stuffed Sole with Caper Butter Sauce

I felt like making a special dinner tonight …. will be away for 9 days without Grant, in Phoenix.  Nope, not for shopping, or golf, or even the spring training going on at the ball diamonds.  No, Hayley is having surgery again, and we are putting our trust and all our hope in the physicians that we have grown to know and love at the Mayo Clinic.  

I often make a rolled, stufed sole dinner but this one was so delicious it had to get on the blog before I forget what I did … something I am known for….


Serves 2, but of course, feel free to adjust for however many people you are serving.

Preheat oven to 350

2 good sized sole fillets (of the same size)

4 large fresh shrimp (or prawn)

1 shallot (minced)

2 tbsp capers

1 tbsp fresh lemon juice

1/4 cup bread crumbs

2 tbsp freshly chopped parsley (or whatever herb you have on hand that you feel like using)

1 tbsp olive oil


In a small saucepan soften minced shallot in 1 tbsp olive oil, and 1 tbsp butter.  When softened, remove half the shallots to a small bowl.  To the rest of the shallots, add 2 tbsp good, dry white wine and 1 tbsp white wine vinegar.  Allow to cook just enough to reduce a bit, and add the capers.  Add another 1 tbsp of butter and allow to keep warm.

To the reserved shallots add the bread crumbs, salt and pepper to taste and 1 tbsp chopped fresh parsley.

Season the sole fillet with salt and pepper, lay the shrimp/prawn down at the thick end and sprinkle the bread crumb mixture on.  Roll up tightly and allow to rest.

Heat an oven proof saute pan, melt a little butter with oil and gently place the rolled fillets in.  Place in preheated oven (350) and cook for 25 minutes.  Be watchful for this – depending on the size of your fish, and your stuffing, it could take as little as 20 minutes, or as much as 30.  Do not overcook your fish – as soon as it flakes easily it is done.

Remove from heat, stir the remaining parsley into the butter caper sauce, and season with freshly squeezed lemon juice and adjust seasonings with salt and pepper.  Drizzle over the fish.