Greeting readers and welcome to Momma Gert's Place.
Wow. What a very interesting spring this has been this year. We have
been up to our heads and beyond with colds, flu, and pneumonia in my
neck of the woods. Nevertheless, we are a fighting breed and still
refuse to give in to anything.
Because so many have been sick, I wanted to offer you Minestrone Soup, Ham and Cheese Strata, and Butter Pecan Banana Cake this issue. I hope you enjoy (and get better)!
1 (10 ounce) package frozen chopped broccoli, thawed and well
drained
1 (8 ounce) package cream cheese, softened
3 eggs
1 cup milk
1/2 teaspoon dry mustard
Place six bread slices on bottom of 12 by 8 inch baking dish. Cover
with 1 cup cheddar cheese, broccoli, ham and remaining bread slices.
Beat cream cheese until light and fluffy. Add eggs, one at a time,
mixing well after each addition. Blend in milk and mustard. Pour over bread.
Top with remaining cheddar cheese. Bake at 350 degrees for 45 - 50
minutes or until set. Let stand for ten minutes before serving.
Preheat oven to 325 degrees.
Grease and flour 10 inch bundt or tube cake pan.
Combine cake mix, eggs, bananas, oil, sugar, milk, and vanilla extract in large bowl. Beat at low speed until moistened, then beat at medium speed for 2 minutes. Stir in pecans. Pour into pan. Bake for 50 - 60 minutes or until toothpick comes out clean. Cool in pan for 25 minutes; invert onto cooling rack and cool completely.
