Courtesy of Kendra Benson
3 very ripe bananas
1 C sugar
1 t baking soda
1 t hot water
2 eggs, beaten
1/2 c crisco
2 c flour
1 t baking powder
1 t salt
1/2 c nuts (optional)
Mash bananas and sugar. Let stand 15 minutes. Dissolve baking soda into hot water, add to banana mix. Cream crisco and eggs in large bowl. Mix flour, baking powder and salt in separate bowl. Add to crisco mix alternating with banana mix. Bake 325 for 1 hour.
Wednesday, January 16, 2008
Tuesday, January 15, 2008
Biscotti
Courtesy of Melissa Savage
1 Cup Butter or Margarine
4 Eggs, (plus one egg white slightly beaten to brush on tops before putting on sprinkles. If you plan to use sprinkles.)
5 1/4 Cups flour (or enough to make the dough easy to handle.)
5 tsp. Baking Powder
1/4 tsp. Salt
1 1/2 C Sugar
1 Bottle pure Anise extract
Cream sugar and butter add eggs beat until mixed, add Anise. Add 4 cups flour mixed with baking powder and salt. Add remaining flour and mix until it is too thick for mixer--- Then use spoon or hands. On wax paper, shape dough into two-three 14 inch-long rolls and put rolls on baking sheet 5 inches apart. Then, flatten slightly and brush tops with egg whites and put colored sugar or sprinkles on top. Bake at 350 to 360 degrees-10 minutes on top rack and 10 minutes on bottom rack. While still warm, remove the logs from the baking sheet, and place on a cutting board. Using a serrated knife, cut each log diagonally into 3/4-inch-thick slices. Cool & store in air tight container.
Reeses Peanut Butter Chip Cookies
1 1/2 c. semi sweet chocolate chips, melted
1 pkg Reese's chips
2 1/2 c flour
1 1/2 t baking soda
1 t. salt
1 c butter, softened
1 c. packed brown sugar
1/2 c sugar
1 t vanilla
2 eggs
1. Melt chocolate chips, cool to room temp.
2. Mix flour, baking soda and salt
3. Mix butter, brown sugar, sugar, vanilla. Beat until creamy
4. Add melted chips and eggs, beat well
5. Gradualy blend flour mix
6. Stir in Reese's Chips
7. Bake 375 for 10 minutes
1 pkg Reese's chips
2 1/2 c flour
1 1/2 t baking soda
1 t. salt
1 c butter, softened
1 c. packed brown sugar
1/2 c sugar
1 t vanilla
2 eggs
1. Melt chocolate chips, cool to room temp.
2. Mix flour, baking soda and salt
3. Mix butter, brown sugar, sugar, vanilla. Beat until creamy
4. Add melted chips and eggs, beat well
5. Gradualy blend flour mix
6. Stir in Reese's Chips
7. Bake 375 for 10 minutes
Chocolate Chip Cookies
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 t. vanilla
1 t. baking soda
2 t. salt
2 1/2 cups flour
1 cup milk chocolate chips
Cream together shortening, sugar and brown sugar. Add in eggs and vanilla, cream together. Add soda, salt and flour, stir until mixed. Add chocolate chips. Drop onto cookie sheet. Bake 350 10-12 minutes.
Brownies
1 c. butter
2 c. sugar
2 t. vanilla
4 eggs
3/4 C. cocoa
1 C all-purpose flour
1/2 t baking powder
1/4 t salt
Melt butter. Stir in sugar and vanilla, add eggs one at at time. Add cocoa, beat well. Add flour, baking powder and salt. Bake in 9x13 pan 30-35 minutes on 350
2 c. sugar
2 t. vanilla
4 eggs
3/4 C. cocoa
1 C all-purpose flour
1/2 t baking powder
1/4 t salt
Melt butter. Stir in sugar and vanilla, add eggs one at at time. Add cocoa, beat well. Add flour, baking powder and salt. Bake in 9x13 pan 30-35 minutes on 350
Taco Soup
1lb lean ground beef
1 onion
2 cans black beans
2 cans Original Rotel Tomatoes
1 can whole kernal corn
1 Hidden Valley Ranch seasoning packet
1 Taco Bell Taco seasoning packet
1 28 oz can crushed tomatoes
28 oz water
Brown beef with Ranch and Taco Seasoning and onion...Dump it all in a 6 quart stockpot and simmer until hot.
***This freezes VERY nicely! I like to freeze a few containers that feed the whole family and also a few individual containers for lunches and such...and depending on the price of your ground beef it costs about $8 to make!
No Bake Chocolate Chip Cookie Pie
1 (15 or 18 ounce) package chocolate chip cookies
1 cup milk
1 graham cracker crust (extra serving size)
1 (8 oz) container frozen whipped topping, thawed
Dip 8 cookes in milk, and place in a single layer in graham cracker crust. Top with one-third whipped topping. Dip 8 more cookies in milk, and place on top; spread with one third of whipped topping. Repeat layers with 8 more ookies, milk and remaining whipped topping. Crumble 2 chocolate chip cookies and sprinkle over pie. Cover and chill for 8 hours before serving.
***I use the Chunky Chips Ahoy. As the pie chills, the moist layers become a yummy filling
Spinach Salad
Courtesy of Julie Parkinson
1 bunch red lettuce
2 bunches spinach
1 red onion, chopped
1 lb. bacon, cooked and chopped
Dressing:
3/4 T. poppy seeds
1/3 c. white vinegar
1/3 c. white sugar
3/4 c. vegetable oil
3/4 t. salt
1/3 t. mustard
1 c. swiss cheese
1 c. cottage cheese
Combine first four ingredients
Combine remaining ingredients for dressing
Do not put dressing on until right before serving salad
1 bunch red lettuce
2 bunches spinach
1 red onion, chopped
1 lb. bacon, cooked and chopped
Dressing:
3/4 T. poppy seeds
1/3 c. white vinegar
1/3 c. white sugar
3/4 c. vegetable oil
3/4 t. salt
1/3 t. mustard
1 c. swiss cheese
1 c. cottage cheese
Combine first four ingredients
Combine remaining ingredients for dressing
Do not put dressing on until right before serving salad
Southern Fried Potatoes
Prep time: 6 minutes Cook time: 16 minutes
3 large red potatoes, peeled and cut into 1 ½ inch chunks
½ cup vegetable oil
1 small onion, chopped
Salt and pepper to taste
Fry potato chunks in hot oil in a 9 or 10 inch cast-iron skillet over medium-high heat 12 minutes, turning often. Add onion, and cook 5 more minutes. Remove mixture to a serving bowl, using a slotted spoon. Sprinkle with salt and pepper. Yield: 4 servings
3 large red potatoes, peeled and cut into 1 ½ inch chunks
½ cup vegetable oil
1 small onion, chopped
Salt and pepper to taste
Fry potato chunks in hot oil in a 9 or 10 inch cast-iron skillet over medium-high heat 12 minutes, turning often. Add onion, and cook 5 more minutes. Remove mixture to a serving bowl, using a slotted spoon. Sprinkle with salt and pepper. Yield: 4 servings
Tangy Green Beans
Prep: 2 minutes Cook: 9 minutes
4 slices bacon, cut into ½ inch pieces
½ cup chopped onion
2 (14 ½ ounce) cans whole green beans, undrained
3 tablespoons white vinegar
½ teaspoon beef bouillon granules
¼ teaspoon pepper
Cook bacon in a large skillet until lightly browned. Add onion, and cook, stirring constantly, until onion is tender and bacon is crisp.Drain green beans, reserving ¾ cup liquid. Add beans and reserved liquid to bacon mixture in skillet; stir in vinegar, bouillon granules, and pepper. Cook over medium heat until thoroughly heated, stirring gently. Yield: 6 servings.
***3/4 cup liquid is equal to 1 can’s worth of liquid. Only drain one can and use all the liquid in the other can.
4 slices bacon, cut into ½ inch pieces
½ cup chopped onion
2 (14 ½ ounce) cans whole green beans, undrained
3 tablespoons white vinegar
½ teaspoon beef bouillon granules
¼ teaspoon pepper
Cook bacon in a large skillet until lightly browned. Add onion, and cook, stirring constantly, until onion is tender and bacon is crisp.Drain green beans, reserving ¾ cup liquid. Add beans and reserved liquid to bacon mixture in skillet; stir in vinegar, bouillon granules, and pepper. Cook over medium heat until thoroughly heated, stirring gently. Yield: 6 servings.
***3/4 cup liquid is equal to 1 can’s worth of liquid. Only drain one can and use all the liquid in the other can.
Garlic Bread
INGREDIENTS
1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste
DIRECTIONS
Preheat oven to broil. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese. Place bread under broil for 5 minutes, or until lightly toasted.
***I actually used more like 1/2 a cup of parmesan cheese...I doubled this recipe to use on a larger Italian loaf...which is larger than a French baguette
Black Bean and Corn Salad
12-16 sprigs fresh cilantro
2 15oz. can black beans (drained)
1 11oz can Mexican-style corn (drained)
1 cup diced tomatoes
1/2 cup green onions
3/4 cup red wine vinaigrette
1/2 tsp kosher salt
1/8 tsp pepper
1. Chop cilantro coarsely; place in medium bowl. Rince black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more.
Makes 6 servings
2 15oz. can black beans (drained)
1 11oz can Mexican-style corn (drained)
1 cup diced tomatoes
1/2 cup green onions
3/4 cup red wine vinaigrette
1/2 tsp kosher salt
1/8 tsp pepper
1. Chop cilantro coarsely; place in medium bowl. Rince black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more.
Makes 6 servings
Sweet and Sour Sauce
Courtesy of Timi Lightfoot
2/3 c brown sugar
1 T cornstarch
1/2 c pinapple juice
2 T soy sauce
1/2 c ketchup
4 T vinegar
1/2-1 T ginger
Mix together first then heat on stovetop.
Egg Rolls
Courtesy of Timi Lightfoot
1 pkg ground pork
1 bag coleslaw mix
2 green onions, chopped
3 T vegitable oil
1 T soy sauce
1 t salt
1/2 c soup stock
ginger to taste
1 T cold water
1 T cornstarch
1. Brown pork, remove from pan
2. In same pan add vegitable oil, coleslaw mix and green onions. Saute until cabbage is wilted
3. Add soy sauce, salt and stock.
4. Cover and cook 2 minutes on medium
5. Add pork and stir. Season with ginger
6. To thicken, mix cornstarch and water and add to pan.
7. Remove from heat.
8. Place 1/4 cup mix into egg roll wrapper and fry in separate pan.
1 pkg ground pork
1 bag coleslaw mix
2 green onions, chopped
3 T vegitable oil
1 T soy sauce
1 t salt
1/2 c soup stock
ginger to taste
1 T cold water
1 T cornstarch
1. Brown pork, remove from pan
2. In same pan add vegitable oil, coleslaw mix and green onions. Saute until cabbage is wilted
3. Add soy sauce, salt and stock.
4. Cover and cook 2 minutes on medium
5. Add pork and stir. Season with ginger
6. To thicken, mix cornstarch and water and add to pan.
7. Remove from heat.
8. Place 1/4 cup mix into egg roll wrapper and fry in separate pan.
Wontons
INGREDIENTS
1/2 cup sweet hot mustard
1/4 cup soy sauce
1 tablespoon wasabi
1 (8 ounce) package cream cheese, softened
2 cups imitation crabmeat
1 medium onion, minced
1 (8 ounce) can water chestnuts, drained
1 bunch fresh parsley, chopped
1 (16 ounce) package small won ton wrappers
2 cups vegetable oil
DIRECTIONS
In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate. Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together). Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.
1/2 cup sweet hot mustard
1/4 cup soy sauce
1 tablespoon wasabi
1 (8 ounce) package cream cheese, softened
2 cups imitation crabmeat
1 medium onion, minced
1 (8 ounce) can water chestnuts, drained
1 bunch fresh parsley, chopped
1 (16 ounce) package small won ton wrappers
2 cups vegetable oil
DIRECTIONS
In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate. Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together). Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.
Crock Pot 7up Chicken
Courtesy of Jennifer Johansen
6 chicken breasts
1 cup soy sauce
2 cups 7up
1 cup veg. oil
1/2 t garlic powder (I always use fresh garlic)
Worchestershire sauce to taste
Crock pot on high for 6 hours. Pull and serve over rice or to make a sandwich!
6 chicken breasts
1 cup soy sauce
2 cups 7up
1 cup veg. oil
1/2 t garlic powder (I always use fresh garlic)
Worchestershire sauce to taste
Crock pot on high for 6 hours. Pull and serve over rice or to make a sandwich!
Creamy Coconut Chicken
1 lb boneless chicken cutlets
1 tsp. adobo (or any other all purpose seasoning)
1/8 tsp. pepper
2 Tbsp. unsalted butter
2 tsp. minced garlic
1/2 tsp ground cumin
1/2 cup sliced green onions
1 lime
3/4 cup coconut milk
1/2 tsp. kosher salt
1. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with adobo and pepper
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature reaches 165F. Remove chicken from pan
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.
1 tsp. adobo (or any other all purpose seasoning)
1/8 tsp. pepper
2 Tbsp. unsalted butter
2 tsp. minced garlic
1/2 tsp ground cumin
1/2 cup sliced green onions
1 lime
3/4 cup coconut milk
1/2 tsp. kosher salt
1. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with adobo and pepper
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature reaches 165F. Remove chicken from pan
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.
Three Pepper Pork Cutlets
1 lb pork tenderloin
1 t paprika
1 t dried thyme
1/2 t dried oregano
1/2 t dried rosemary
1/4 t salt
1/4 t ground white pepper
1/4 t black pepper
1/8 t ground red pepper
1 t olive oil
2 cloves garlic, crushed
Vegetable cooking spray
Cut pork crosswise into 12 slices. Place each pork slice between two sheets of heavy duty plstic wrap, and flatten to 1/4 inch thickness, using the heel of your hand or a meat mallet.Combine paprika and next 9 ingredients; rub over both sides of pork slices. Place pork on a broiler rack coated with cooking spray; place rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partialy opened) 3-4 minutes on each side or until done.
***I just buy the pork chops...they're already the right size so you don't have to worry about flattening them
1 t paprika
1 t dried thyme
1/2 t dried oregano
1/2 t dried rosemary
1/4 t salt
1/4 t ground white pepper
1/4 t black pepper
1/8 t ground red pepper
1 t olive oil
2 cloves garlic, crushed
Vegetable cooking spray
Cut pork crosswise into 12 slices. Place each pork slice between two sheets of heavy duty plstic wrap, and flatten to 1/4 inch thickness, using the heel of your hand or a meat mallet.Combine paprika and next 9 ingredients; rub over both sides of pork slices. Place pork on a broiler rack coated with cooking spray; place rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partialy opened) 3-4 minutes on each side or until done.
***I just buy the pork chops...they're already the right size so you don't have to worry about flattening them
Molasses-Grilled Pork Tenderloin
Prep: 5 minutes Marinate: 8 hours Grill: 20 minutes
½ cup molasses
¼ cup coarse-grained Dijon mustard
2 tablespoons apple cider vinegar or white vinegar
1 teaspoon salt4
(3/4 pound) pork tenderloins
Vegetable cooking spray
Combine first 4 ingredients; brush half of mixture over pork. Cover and chill 8 hours. Chill remaining molasses glaze.Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place pork on rack; grill, covered with grill lid, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160, turning once and basting with reserved molasses glaze during last 8 minutes. Yield: 8 servings.
***I use the apple cider vinegar
½ cup molasses
¼ cup coarse-grained Dijon mustard
2 tablespoons apple cider vinegar or white vinegar
1 teaspoon salt4
(3/4 pound) pork tenderloins
Vegetable cooking spray
Combine first 4 ingredients; brush half of mixture over pork. Cover and chill 8 hours. Chill remaining molasses glaze.Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place pork on rack; grill, covered with grill lid, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160, turning once and basting with reserved molasses glaze during last 8 minutes. Yield: 8 servings.
***I use the apple cider vinegar
Pepper-Jack Chicken
Prep time: 32 minutes Cook time: 15 minutes
1/4 cup mayonnaise, divided
3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons chopped fresh cilantro
3 tablespoons sour cream
1 tablespoon finely chopped pickled jalapeno peppers
1 clove garlic, minced
6 skinned and boned chicken breast halves (I use tenders)
Combine 3 tablespoons mayonnaise, cheese, and next 4 ingredients, stirring well. Set aside. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin (I use the tenders so I don't have to do that!) Brush both sides of chicken lightly with remaining 1 tablespoon mayonnaise; place chicken on rack in a broiler pan.Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side. Spread cheese mixture evenly over chicken; broil 5 more minutes or until mixture is browned. Yield: 6 servings.
1/4 cup mayonnaise, divided
3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons chopped fresh cilantro
3 tablespoons sour cream
1 tablespoon finely chopped pickled jalapeno peppers
1 clove garlic, minced
6 skinned and boned chicken breast halves (I use tenders)
Combine 3 tablespoons mayonnaise, cheese, and next 4 ingredients, stirring well. Set aside. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin (I use the tenders so I don't have to do that!) Brush both sides of chicken lightly with remaining 1 tablespoon mayonnaise; place chicken on rack in a broiler pan.Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side. Spread cheese mixture evenly over chicken; broil 5 more minutes or until mixture is browned. Yield: 6 servings.
Weeknight Enchiladas
Prep: 7 minutes Cook: 29 minutes
1 lb. ground chuck
1 small onion, chopped
1 (10 ¾ ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce8
(7-8 inch) flour tortillas
2 cups shredded Cheddar Cheese, divided
Cook beef and onion in a large skillet over med-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread ¼ cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9x2 inch baking dish. Pour remaining meat mixture over tortillas.Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired. Yield: 4 servings
***I prefer corn tortillas, but then you have to use hot oil to make them pliable. A also use co-jack cheese, not cheddar, and I use El Pato enchilada sauce…it’s the best!
1 lb. ground chuck
1 small onion, chopped
1 (10 ¾ ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce8
(7-8 inch) flour tortillas
2 cups shredded Cheddar Cheese, divided
Cook beef and onion in a large skillet over med-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread ¼ cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9x2 inch baking dish. Pour remaining meat mixture over tortillas.Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired. Yield: 4 servings
***I prefer corn tortillas, but then you have to use hot oil to make them pliable. A also use co-jack cheese, not cheddar, and I use El Pato enchilada sauce…it’s the best!
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