Super Yummy Turkey Brine!!!!

Ingredients

* 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
* 1 orange, sliced
* 1 lemon, sliced
* 1 lime, sliced
* 1 tablespoon dried thyme
* 1 tablespoon ground black pepper
* 3 cloves garlic
* 2 bay leaves
* 1 cup kosher salt
* 1 1/2 gallons water

Directions

1. Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.

2. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.

Also if you cook your turkey in a bag it turns out perfectly! No need to baste during cooking!!!!

Cranberry Orange Relish

* 1/2 cup white sugar
* 1/2 cup orange juice
* Zest of one orange
* 2packages fresh cranberries

Directions

Add the cranberries, juice, and zest to a saucepan, turn on over medium heat until the cranberries begin to pop, stirring occasionally. Once most cranberries have popped use a potato masher to to burst the others (should be chunky). Add sugar, mix, and then you can add more sugar if desired.

I really hated chunky cranberry sauce until I made this one! So good!

Turkey burger and grilled potatoes

This is a great meal! It was hot today and I had no interest in turning on anything that had to do with the stove!!! So I used the barbecue instead!

Turkey Burger

Mayo:
* 1/2 cup mayonnaise
* 3 Tblsp. chopped fresh rosemary leaves
* 2 clove garlic, minced

Burgers:

* 1 pound ground chicken (I used turkey)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 4 sandwich rolls or burger buns
* 1 cup arugula, divided

Directions

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat grill. In a large bowl, add the ground chicken or turkey, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. The burgers are going to be very loose in texture, if you have time it would be best to place the patties in the fridge for a bit to set.

Place the burgers on the grill and cook for about 7 1/2 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each bun with 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden. If you do not want to use the mayo you could use olive oil or butter instead.

To assemble the burgers: Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.


Grilled Potatoes:

This recipe is SUPER EASY!!!!
You will need two golden potatoes washed but not peeled.
Cut each potato into slice about 1/4 inch thick.
After that in a small bowl mix together about 1/4 of a cup of olive oil with one clove garlic, Italian seasoning, and a little bit of salt and pepper.

Place potatoes into this mixture. When you place them on the grill make sure to turn every few minutes and baste the potatoes with the olive oil mixture.

The taters will take about 10-15min to cook...if you put them on the grill as the same time as the burgers they will be done together!!!

MMMMmmm so yummy, enjoy this gem!!!

Oh if you are interested in what the salad is made up of...it has strawberries, feta, onions, cucumber, toasted almonds, and a champagne dressing.

Greek Night with Heather and Zoanna!

Yummy Greek Salad with CousCous

Ingredients (I skipped the olives)

* 1 1/2 cups water
* 1 teaspoon extra-virgin olive oil
* 1 cup uncooked couscous
* 1 cup cherry tomatoes, quartered lengthwise
* 5 tablespoons pitted and sliced kalamata olives
* 5 tablespoons chopped fresh parsley leaves
* 4 ounces feta cheese, crumbled
* Dressing, recipe follows
* Dash Ceylon cinnamon, optional

Directions

In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.

Dressing:

* 2 tablespoons extra-virgin olive oil
* 2 tablespoons freshly squeezed lemon juice
* 1/4 teaspoon salt
* Freshly ground black pepper


Homemade Hummus


* 1 (15-ounce) can chick peas, drained
* 1 lemon
* 1 sprig fresh oregano, leaves chopped
* 2 cloves garlic, finely chopped
* Salt
* 1 rounded tablespoon tahini paste

Directions

Combine chick peas, juice of 1 lemon and oregano in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste and parsley. Process hummus until smooth (add olive oil if too thick) then transfer to a bowl and let sit. Serve with warm pita or fresh veggies! MMMMmmmm! :)


Tzatziki (Cucumber and Yogurt Dip)

Ingredients

* 1 tablespoon olive oil
* 1 tablespoon chopped garlic (add more if you really like garlic like me!)
* 1 cup Greek yogurt
* 1 medium cucumber, peeled and small diced
* Salt
* Freshly ground black pepper

Directions

Whisk the olive oil, garlic and yogurt together. Season with salt and pepper. After chopping cucumber pat dry with paper towel to reduce liquid. Add cucumber Cover and refrigerate until chilled. If you have time make the night before!!


Spanokopita


Ingredients
nocoupons

* 1/4 cup olive oil
* 1/2 bunch chopped scallions, white and green parts
* 1 (10-ounce) box frozen chopped spinach, defrosted
* 1 tablespoon chopped fresh dill
* 3 extra-large eggs, lightly beaten
* 4 ounces feta cheese, crumbled
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* Puff Pastry (thawed)

Directions

Preheat oven to 400 degrees F.

Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Take your puff pastry onto a lightly flowered surface and cut into 6 pieces per sheet. Put about 2 tablespoons of filling onto each square. After all are filled gently pull the sheets across creating a pocket. Next, take a fork and seal the edges. Brush the top with butter. Place it on a parchment covered baking sheet.

Place in the oven and bake for about 16 minutes or until the edges are lightly browned. Serve warm.

This meal was very YUMMY!!! Try one or all. Make sure to have plenty of warmed pitta on hand and enjoy!!!

Peanutbuter thumbprint cookies with Reeses inside! (Only 2 Tblsp. flour!)

This is a great recipe, and SUPER easy...you could have cookies in the oven in less than 15 minutes!

* 1 cup peanut butter, creamy or crunchy
* 1 cup sugar
* 1 egg
* 2 Tablespoons flour
* 1 teaspoon vanilla extract
* 1/2 Tablespoon Cinnamon


Directions:

Preheat the oven to 350 degrees F. Cover a large cookie sheet with parchment paper.

In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, vanilla, and cinnamon. Mix well with a spoon. Roll the dough into balls and then flatten with your palm on the cookie sheet.

Bake for 12 minutes, remove from the oven, let cool for about 2 minutes. Using the bottom of the Reeses push into cookie. Let cool completely on a wire rack and ENJOY!!!

Baked French Toast Casserole (Needs 24hrs and so worth it!)

This is a great recipe, I made it when my mom was staying with us. Took about 10 minutes the night before to prepare and throw in the fridge for the next morning! The great thing about this recipe is it feeds about 6 people and no need for syrup!
Ingredients

* 1 loaf French bread (I used Safeway's french toast bread, any thick bread works
great, I go for pre-cut!)
* Butter, for pan
* 8 large eggs
* 2 cups milk
* 2 tablespoons sugar
* 1 tablespoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows


Directions

Slice French bread into 15 slices, 1-inch thick each.
In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.

Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. After layering the slices make sure to dunk them all under batter so they are wet.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes (in my oven it took about an hour), until puffed and lightly golden.

Praline Topping:

* 1 stick butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup ( I did not have this so I left it out and it
was fine)
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

This is a very rich recipe but well worth it! I reduced many ingredients to make it less sweet, I can not even imagine what it would have been like before. I made eggs and bacon to go with this dish in hopes to reduce the sugar intake!

This is a great meal for a busy family, holiday treat, or when you have guests in town! MMMMMmmmm!!! This is a keeper!

Beef Stew/Soup

This is great for a cold spring day or a nice bone warmer in the winter!!!

Ingredients

* Vegetable oil for searing
* Flour for dredging (coating meat)
* 1 pound beef chuck, cut into 2-inch cubes
* Kosher salt and freshly ground black pepper
* 1 medium onion, cut into sixths
* 3 cloves garlic, minced
* 1 can tomato paste
* 2 cans beef broth
* 2 table spoons parsley
* 1 bay leaves (can leave out if wanted)
* 4 red potatoes, cubed
* 4 medium carrots, chopped
* 2 celery stalks, chopped
* 2 canned tomatoes ( I prefer pre-cut


Directions

First Meat:

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to coat the bottom of pan. In a Ziploc bag put about a cup of flour, salt and pepper, after cutting beef place meat in bag, coat all sides (shaking works best!) Shake off the excess flour, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Discard the oil and wipe out the pan. (Do not wash the pan, keep the flavor!

Second:

Add the onion and cook, stirring, until lightly browned, about 5 minutes.

Next, Add the garlic and cook, stirring, until fragrant, about 1 minute.

Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.

Return the beef to the pot and add the water or broth, and bring to a simmer. Next add the parsley and thyme to the pot. Season with 2 teaspoons salt and pepper to taste.

Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 1 hour.

NOTE: If you would like more of a soup follow the recipe above; if more of a stew is desired use 2 cans of tomato paste.

Banana Bread, the best recipe so far!

Banana Bread, the best recipe so far! Generally it is hard to cook breads in the oven if you don't have a convection oven. Who knows if it is the recipe or if I am just that good!!! :)

Ingredients

* 1 cup granulated sugar
* 8 tablespoons (1 stick) unsalted butter, room temperature (I used salted
butter and then just left out the salt)
* 2 large eggs
* 3 ripe bananas
* 1 tablespoon milk
* 1 teaspoon ground cinnamon
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

It has been awhile!

Hello All,
I am sorry it has been so long since my last post; things have been beyond busy here! I will be posting many recipes from over the last month, they are in no sort of order, but all wonderful!!! I hope you enjoy as much as Kris and I do! :)

Honey Teriyaki Chicken with Ripe Pineapple 4/8/10

This dish was very easy to make and nice substitute to the traditional pre-made teriyaki dish!
* 2 cups water
* 1 teaspoon salt, eyeball it
* 1 rounded cup basmati rice
* 4 boneless, skinless chicken breasts
* Vegetable oil, for drizzling
* Salt and pepper
* 1 cup chicken broth or water
* 1-inch ginger root, peeled and chopped
* 1/4 cup honey
* 1/2 cup teriyaki sauce
* 1 tablespoon toasted sesame oil
* 4 scallions, thinly sliced
* 1 ripe pineapple

Directions:

Preheat a grill pan over medium high heat.

How to cook rice:
Bring water to a boil in a small covered pot. Add salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit.

How to cook the chicken:
While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken in hot pan and cook 6 minutes on the first side.

While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Do this process a few times. When chicken is near done (about 9min.) pour in the excess sauce. Add thickening agent if needed. (i.e. cornstarch and cold water)

Cutting a Pineapple:
While chicken cooks peel and cut a ripe pineapple. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Serve with chicken and rice.

Penne Rustica 4/7/10

So this was an easy dish to make, especially since the veggies were previously roasted! This dish is full of flavor, fast on time, and can be made in a snap!

Ingredients:
* 1 pound penne pasta
* Cooked chicken, cut into 1-inch pieces (three boneless, skinless)
* Chopped roasted veggies: zucchini (2), eggplant (1/2), onion (1/2), bell
pepper (1/2), asparagus (1/2 bunch cut in half), roasted tomatoes (3)
* 1/2 cup chopped oil-packed sun-dried tomatoes
* 1 can diced tomatoes with juice
* Salt and ground pepper

Optional Ingredients: (did not use)
* 1/4 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan

Cook penne according to package directions. While pasta is cooking sauté the chicken and add veggies and canned tomatoes to pot. Drain and transfer to a large bowl.
Stir in chicken and remaining ingredients.

Beer Battered Asparagus with Garlic Aioli and Roasted Veggie, Panchetta, and Havarti Paninis! 4/5/10

So tonights menu was a tadbit more intensive than usual but because I roasted the veggies earlier in the day I was half way there and well worth it!!!!

First off....

Garlic Aioli:
I cut the recipe in half and next time I would use less lemon juice.
* 1 cup mayonnaise (1/2 cup)
* 1/3 cup fresh lemon juice (1/6 cup)
* 1/2 tablespoon Dijon mustard (Kept amount the same)
* 1 lemon, (1/2 lemon zest)
* 4 tablespoons finely minced garlic (I used 5 small cloves)
* 1 tablespoon minced fresh tarragon leaves (skipped this)
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne pepper
* Salt

In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.

Next......

Beer Battered Asparagus:
Beer Battered Asparagus:
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 tablespoon finely grated lemon zest
* 1 cup beer
* 1 pound asparagus, trimmed
* Vegetable oil, for frying

Heat oil in a heavy saucepan until it reaches 375 degrees F.

Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to keep the asparagus from sticking together.

Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

After putting the Asparagus in the oven begin the panini's

Panini's:
Olive Oil
2- Ciabatta Loaves (sliced)
4- Pieces Havarti (pre-sliced)
1-Clove garlic (minced)
1- Vine Ripe Tomato sliced
1-package chopped Panchetta
3 Leaves of Spinach

Veggies Roasted from earlier in the day....
Eggplant, Zucchini, Onions, Bell Peppers


After all is prepped heat a few teaspoons of olive oil in a pan (or sandwich grilling machine). Place Ciabatta pieces in the oil face down for a few minutes until brown. While doing this heat the Panchetta in another pan until the oil is cooked off.

You are now ready to assemble.....
1. Spread the minced garlic on the tops of each piece of bread.
2. Put a piece of cheese on each side of bread so when you go to grill it glues the sandwich halves together.
3. Spread Panchetta into both sandwiches
4. Next place in the spinach and the rest of the veggies.
5. Close up and grill for about 10min. or until the cheese is melted and the sandwich is warm.


This is a great meal; full of flavor, color and perfect of a rainy spring day!

How to prepare many veggies for roasting! 4/6/10

Ok, with this week being spring break I have time to not only shop for grocery's but try new recipes for dinner! With it being spring produce looks lovely at the grocery store.

I will be grilling various veggies to use over the next few days. This is a great thing to do on Sunday to save time cooking during the week. You may say to yourself...How hard can it be to grill veggies? Well the truth is, there are various ways to prepare different veggies to bring out the best of each of them!

So you say; Whats on the menu?
Asparagus, Eggplant, Sweet Onions, Zucchini, Red Bell pepper, and Roma Tomatoes.

Preparation:
Wash all veggies in cold water to keep them from wilting! Turn oven on to 400 degrees. Next drizzle olive oil over cookie sheet (about 2 Tblsp).

Eggplant: Trim off both ends of the eggplant. Next you will want to cut the eggplant into 1/4 inch think strips. When done you want to sprinkle the eggplant with salt to sweat the bitterness out (let sit for approx. 30min).

Asparagus: Trim of the bottom 1/3 of stalk, put on the baking sheet and roll the Asparagus in olive oil coating each side. Next sprinkle salt, pepper, and fresh garlic over the top.

Sweet Onion: Peel the think outer skin off of the onion and then chop the onion into chunks; remove the core and add to baking sheet.

Red Bell Pepper: From the stem of the pepper cut it into for large pieces. This gives you the opportunity to use the pepper without having to deal with all those stubborn seeds! Next cut the pepper into 1/2 inch strips with the flesh side out to aid in cutting and add to baking pan.

Zucchini: Cut off both ends of the Zucchini. Next cut it length wise (should look a bit like a boat). Add to the baking sheet sprinkle with fresh oregano,salt, lemon zest and lemon juice to give the zucchini a fresh spring flavor.

And last but not least.....

Roma Tomatoes: (when cooking it is best to use romas because they are big on flavor but easy on juice) These are simple as can be! Cut length wise, sprinkle with salt and go!


When you are done, sprinkle olive oil on the top of all your veggies (2Tblsp) put the baking sheets into the preheated oven and bake for 25-30min until golden brown!

Yummy Fried Rice...3/10/10 (sorry no pix)

(Start rice cooking, 1 cup)
Scramble three eggs (plain) and set aside
Sautee 1/2 Onion, 3 cloves of garlic in a little bit of oil until soft....
Then add frozen veggie mix of carrots, peas, and corn....add salt/pepper to taste
After a few minutes mix in cooked rice.....mix well
Sprinkle two/three teaspoons of soy sauce
Mix evenly, then done!!!!! :)

This was an amazing fried rice!...if you don't like a lot of egg in your rice reduce to 1 or 2.

Strawberry Streusel Muffins- 4/4/10

1/2 cup butter or margarine, softened (I always use smart balance to reduce fat/cal)
1/2 cup granulated sugar
1 large egg
2 cups all-purpose flour, unsifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup fresh strawberries (used about 1.5 cups)
Powdered Sugar (Skipped this step to reduce sugar_

Instructions:

For streusel topping:

In a medium sized bowl combine 1/2 cup unsifted all-purpose flour, 1/2 cup quick-cooking rolled oats, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. With a pastry blender or 2 knives, cut in 6 tablespoons butter until the mixture resembles coarse crumbs. Briefly rub the mixture between your fingers to blend in butter (reduced the butter to 4.5 tablespoons)

For Muffins:

Heat oven to 400° F.

Grease muffin pan.

In a large bowl, beat together butter and granulated sugar until light and fluffy. Add egg. Beat until well blended.

In a medium size bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a small bowl, combine milk, sour cream and vanilla. Add the flour mixture to the butter mixture alternating with the milk mixture. Beat just until batter is combined. Gently fold in strawberries.

Spoon batter into greased muffin cups. (Fill about two-thirds full). Sprinkle tops of muffins with the Streusel Topping (with the way the streusel turns out it is best to scoop a tablespoon onto each muffin...measures out to be a perfect amount for 12 muffins)

Bake for 20-25 minutes (23 min. is perfect in my oven) or until toothpick inserted in the center of a muffin comes out clean. Cool muffins in pans on a wire rack for 5 minutes before removing from the muffin cups. Sprinkle with powdered sugar and serve (skipped this step).

This muffin is quit fresh, moist and light! The texture is perfect and not to sweet but full of flavor; which makes a great addition to any breakfast!

Mixed fruit coffe cake- 3/28/10

Fruit Mixture:
4 c. chopped (I used strawberries, blueberries, peaches)
1 c. water
2 tbsp. lemon juice
1 1/4 c. sugar (reduced to 1cup)
1/3 c. cornstarch (used cold water and flour, works the same)

Dry Ingredients:
3 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground mace (nutmeg)

Wet Ingredients:
1 c. butter
2 slightly beaten eggs
1 c. milk
1 tsp. vanilla

Strudel Topping:
1/2 c. all-purpose flour
1/4 c. butter
1/2 c. chopped walnuts
1/2 c. sugar (used 1/4 cup instead)

In the saucepan, combine fruit and the water. Simmer, covered, for about 5
minutes or until fruit is tender. Stir in lemon juice, cornstarch, and
1 1/4 cups sugar. Cook and stir until thickened and bubbly. Cool.
(did not let cool turned out fine)

In mixing bowl, stir together 3 cups of flour, 1 cup sugar, baking powder,
salt, cinnamon, and mace. Cut in the 1 cup of butter until mixture
resembles a fine crumb mixture. Combine eggs, vanilla, and milk. Add to
flour mixture, mixing until blended. Spread half of the batter in
greased pan, 13 x 9 x 2 inch or two 8 x 8 x 2 inch.

Spread the fruit mixture over the batter in pan. Spoon the remaining batter
in mounds over the fruit mixture, spreading out as much as possible.
Combine the 1/2 cup sugar, 1/2 cup flour, and cut in 1/4 cup butter
until crumbly.

Stir in nuts. Sprinkle over top of coffee cake. Bake 40-45 minutes at 350 degrees. (in a 9x13 pan it took 53min to cook)

This is one of the best coffee cake recipes I have ever made! The fresh mixed fruit makes this recipe moist and quite the treat on a Sunday morning. My husband and friends loved it; was gone within a flash!

Serve with some nicely scrambled eggs and a cup of coffee.