Thursday, August 27, 2009
Banana Bread (Not Doug's Famous Version... but still good, if you are wanting to branch out, which I don't know why you would, or why I did. :)
2 1/2 cups flour
1 1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
3 ripe bananas, peeled
2 large eggs
3/4 cup sugar
1/2 cup (1 stick) butter, melted and cooled
3/4 cup chopped walnuts
3/4 cup confectioners' sugar for dusting (optional)
1 Preheat oven 350 and coat 2 loaf pans with cooking spray. Set aside.
2. In a large bowl, combine flour, baking soda, cinamon, nutmeg, and salt. Make a well in the center. Mash bananas in separate bowl. Add eggs, sugar and butter and beat until fairly smooth.
3. Pour banana mixture into well in dry ingredients and stir just until blended. Fold in walnuts, then divide batter evenly between loaf pans.
4. Bake loaves at 350 for 35 minutes, or until browned and tops spring back lightly when gently pressed. Remove to wire rack to cool. Dust with confectioners' sugar, if desired, and serve.
Mini Cheddar Meat Loaves
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 tsp salt
1 lb. lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 tsp. prepared mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves; place in a greased 9x13 baking dish (*word to the wise - cover with foil for a lot easier clean-up.) Combine ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350 for 45 minutes or until the meat is no longer pink and meat thermometer reads 160. Yield 8 servings.
6 boneless, skinless, chicken breasts
3/4 cup butter, melted (I think 1/2 cup or one cube would be plenty.)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup freshly chopped parsley
1 cup herb seasoned stuffing mix
1/4 tsp. dried sage
1/4 tsp dried thyme
Rinse chicken breasts and pat with pepper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chicken breast in herb mixture and coat on both sides. Place on greased baking sheet and cook at 325 for about 45 minutes. Makes 6 or more servings.
Sunday, August 23, 2009
4 small zucchini, diced (about 3 cups total)
2 cups club cracker crumbs (I just crumbled one tube in the package, opened, and dumped)
2 T butter (cut in little squares)
*I added thinly sliced ham sprinkled over zucchini
1 small onion, grated
1/2 cup milk
1 cup shredded cheese (cheddar, mozzarella, Monterrey)
1/2 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese
Preheat oven 350. Grease 9x9 baking dish. Bring 4 cups of water to boil in large saucepan. Add zucchini; reduce heat and simmer about 3 minutes. Drain well. Press cracker crumbs on bottom of dish to form a crust. Dot with butter. Spoon zucchini on top. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup cheddar and Parmesan. Bake, uncovered,35 minutes, or until golden on edges. Serves 6-8.
Shredded Beef in Creamy Mushroom Sauce
1 cup shredded roast beef (you could use deli roast beef and thinly slice it)
2 cups half and half
1 pkg. sliced mushrooms
2 tsp. garlic minced
1 tsp ginger
1 tsp Dijon Mustard
1 cup beef broth (I used left over Au Jus from Roast Beef)
1 cup ricotta cheese
Salt and pepper to taste
1 tsp lime juice
Saute mushrooms and garlic in a little olive oil on medium heat. Add beef and the rest of the ingredients, stirring them in until they are fully incorporated. Heat through and serve over cooked rice.
Saturday, August 22, 2009
Peanut Butter Cake Bars (Simple and Delicious)
2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 packed cup brown sugar
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 pkg. (11-1/2 oz.) milk chocolate chips
In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.
Spread into a greased 13x9 inch baking pan. Bake at 350 for 40-50 minutes (they were done in about 30-35 in my oven) or until toothpick comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen
Rich Slow Cooked Squash Casserole
1 cup grated Gruyere cheese (a bit more expensive, but adds a yummy flavor)
1 cup ricotta cheese
1/2 cup plain bread crumbs
1 T cornstarch
1-1/4 tsp. dried basil
1-1/2 tsp. dried thyme
3/4 tsp each salt and pepper
1 T olive oil
1 package (8 oz.) sliced mushrooms
1 large onion, chopped
3 large summer squash, sliced 1/4 inch thick
2 large zucchini, sliced 1/4 inch thick
1. Stir together cheeses, bread crumbs, cornstarch, basil, thyme, salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onions; cover and cook 6 minutes, stirring occasionally.
3. Coat slow cooker with cooking spray. Layer 1/3 of the squash in bottom. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixtures on top. Layer with another 1/3 of squash, the rest of mushrooms and another 2/3 cup of ricotta mixture. Place remaining squash and ricotta mixture on top.
4. Cover; cook for 2 hours on HIGH or 4 hours on LOW. Serve immediately.
Friday, August 21, 2009
Pepperoni Pinwheels (Simple and Delicious)
1 tube (13.8 oz.) refridgerated pizza crust
1 cup (4 oz.) shredded mozzerella (I used cheddar- I think any cheese would work)
1/4 cup grated Parmesan cheese
1 cup chopped pepperoni (I acutally didn't know you were supposed to chop them- mine were fine though.)
1/2 cup spaghetti sauce, warmed, optional
On a lightly floured surface, roll dough into a 16-in. x 10-in. rectangle. Sprinkle iwth cheeses and pepperoni.
Roll up jelly-roll style, starting with the long side. Cut into 2 inch slices. Place cut side down in a greased 15x10 inch baking sheet. Lightly press down to flatten. Bake at 400 for 8-10 minutes or until golden brown. Serve with spaghetti sauce if desired.
Wednesday, August 19, 2009
Recipe: (from My Baking Addiction)
1 cup (2 sticks) butter, softened
2 cups packed dark brown sugar
1 tbsp vanilla
2 2/3 cups flour
2 tsps baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 tbsp sugar
2 tsps cinnamon
pinch of nutmeg
Beat the butter and brown sugar together. Add in the eggs one at a time and mix well.
Mix in vanilla.
Gradually stir in the flour, baking powder, cinnamon, nutmeg and salt.
Press into a greased, 9x13" pan.
Combine the cinnamon, sugar and nutmeg for the topping and sprinkle on top, using all of the mixture.
Bake at 350F for 25 to 30 minutes.
Let cool in pan before cutting.
Monday, August 17, 2009
Best Blueberry Muffins This Side of the Mississippi
(Either side, that is, depending on which one your on.)
4 cups flour (I did 2 white and 2 wheat)
1-1/2 cup sugar (plus 9-10 tsp for the top)
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup milk
1 cup vegetable oil
2 tsp grated orange zest (I used lemon- fabulous!)
2 cups fresh blueberries
1. Heat oven to 375. Coat a standard size muffin pan with nonstick cooking spray.
2. In large bowl, whisk together sugar, baking powder, baking soda and salt.
Make a well in the center.
3. In a small bowl, whisk together milk, eggs, oil and orange zest. Pour milk mixture into well in flour mixture, then stir just until combined. Fold in blueberries.
4. Spoon better into prepared muffin pan, 1/3 cup batter in each cup. Each muffin cup should be about 3/4 full.
5. Sprinkle each muffin with 1/2 tsp sugar. Bake muffin at 375 for 23-25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Pork Sirloin & Beans
1 tsp each dried sage and rosemary
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2-1/2 lbs boneless pork loin (I used extra lean boneless country ribs.)
4 T extra-virgin olive oil
1 onion, chopped
1 cup white wine (I subbed apple juice.)
2-3 cans (14.5 oz. each) great northern beans
1 can (14.5 oz) fire-roasted diced tomatoes, drained
1/4 cup chopped fresh sage
1 tsp chopped fresh rosemary
1/4 cup parsley leaves
2 T toasted pine nits (I used walnuts)
1. Rub dried sage and rosemary, half the garlic, the salt and pepper over pork.
2. Heat halt the oil in a skillet over medium-high heat; brown pork all over, about 8 minutes. Place in slow cooker.
3. Cook onion in skillet over medium heat 3 minutes. Increase heat to medium high. Add wine; boil 7 minutes. Drain and rinse beans; stir into skillet with tomatoes. Simmer 12 minutes.
4. In food processor, finely chop remaining garlic, 2 T oil, fresh sage, parsley and pine nuts. Stir half into tomato mixture, then pour over pork. Cover; cook on low for 5-6 hours or until pork is tender.
5. Remove pork; snip off strings. Turn slow cooker to high; stir in remaining herb mixture to heat. Serve with pork.
Saturday, August 15, 2009
Black Bean Salsa
2 cans black beans, rinsed and drained
1 can corn, drained
2 (16-oz) cans diced tomatoes (or 4 cups fresh)
1 onion, chopped fine
4 tsp. dried cilantro, or 1/2 a fresh bunch chopped
1 T. olive oil
1 T. red wine vinegar
1 tsp. salt
1 tsp. pepper
3-4 T. lime juice
Mix all and pour over vegetables. Serve with corn chips.
|Kylie's PISTACHIO PUDDING SALAD|
1 box pistachio pudding
1 (No. 2) can crushed pineapple, undrained
1 c. miniature marshmallows
1 (8 oz.) Cool Whip
1/2 c. pecans or walnuts (optional)
Combine pistachio pudding and pineapple. Add marshmallows, Cool Whip and nut meats. Stir all together. Tastes best if made the day before.
Quick and Easy Fried Chicken
1/2 cup canola oil
5-6 bone-in, skin-on chicken pieces
salt and pepper
1 egg, lightly beat
1/2 cup bread crumbs, seasoned or plain
In a large skillet, heat oil at medium high. Sprinkle salt and pepper over chicken friers. One chicken piece at a time, dip and coat with egg, then dip and coat with bread crumbs. Place carefully in warm oil. Fry about 5 minutes on each side or until chicken is cooked through. Take chicken out and let it drip on a paper town before serving.
Baked Veggie Medley
2 T olive oil
1 lb. new potatoes
4 large carrots, roughly sliced
1/2 head of cauliflower, sliced
1 tsp. garlic powder
salt and pepper
In 9x13 baking dish, toss veggies in oil until coated. Sprinkle with garlic pepper, salt, and pepper. Cover with foil and bake for 1 hour or until veggies are soft and tender.
Frozen Orange Cream Pie
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons butter, melted
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1 (12 ounce) container whip topping, thawed
- 1 (6 fluid ounce) can frozen orange juice concentrate, keep frozen
- 1 can of mandrine oranges
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with mandrine oranges.
I discovered this delicious baked chicken on the Prepared Pantry site. It was easy to make and easy to double when I made a big batch for company. Plus, bone-in chicken is usually a little cheaper, so it made for a tasty, inexpensive meal. I really enjoyed the yummy citrus blend!
1 lemon, zest and juice
2 oranges, zest and juice
1/3 to 1/2 cup peach or apricot jam or jelly
1/2 small onion, grated
2 tablespoons butter
1 tablespoon prepared mustard
cut up fryer pieces, enough to fill an 8 1/2 x 13-inch pan, about four pounds
1. To make the sauce, combine the zest, juice, jam or jelly, onion, butter, and mustard in a saucepan. Heat and simmer for five minutes.
2. Salt and pepper the chicken pieces. Place the chicken in the pan, skin side up. Spoon the sauce over the chicken reserving about 2/3’s of the sauce.
3. Bake at 350 degrees for one hour or until the chicken tests done with a meat thermometer. After 20 minutes of baking, spoon about half the remaining sauce over the chicken. After 30 minutes, spoon the remaining sauce over the chicken.
4. Serve hot. Garnish with orange slices or lemon wedges.
We used Peach Pineapple Paradise Jelly in our testing and it was delicious. We think a tart jelly or jam will work best.
Gooey Chocolate Cookies
1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
1 pkg. (18-1/4 oz.) chocolate cake mix
In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well. Cover and refrigerate for about 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.