Banana Bread

Banana Bread

c.1996, M.S. Milliken & S. Feniger, all rights reserved

Prep Time:
2 hr 0 min
Inactive Prep Time:
--
Cook Time:
1 hr 10 min

Level:
Easy

Serves:
1 loaf

Ingredients

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3-4 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

1/2-1 teaspoon Vanilla

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. Add Vanilla.

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.

Spread slices with honey or serve with ice cream

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_2417_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Fudge

1/2 cup butter
1- 5oz can (or 2/3 cup) evaporated milk
1 1/2 cup Sugar
2cups of tiny marshmallows (use liquid measuring cup)
1/2 cup Milk Chocolate Ghiradelli chocolate chips
1/2 cup Semi-sweet Ghiradelli chocolate chips
1/2tsp Vanilla

Melt butter in large stockpot
Add milk and sugar
Cook over med/high heat until mixture starts to boil (stirring constantly)
Add Vanilla and (secret ingredient: 1/8 tsp cayenne pepper)
Turn heat off, but leave pot on burner (on gas stove turn to lowest setting)
Add chocolate chips and stir until melted
Add marshmallows, stir until everything is combined

After all ingredients are combined continue to stir for 1 minute

Line cookie sheet with tinfoil
Take softened butter (1-2TBS) and cover tinfoil
Pour batter onto cookie sheet (or 9x13)

Put in fridge for 2-3hrs to cool
Then cut into 1x1 slices

Keep refrigerated

-Dan Henrie

Baking Powder Biscuits

2 cups flour
3t Baking Powder
1/2tps Salt
1/3 cup Butter (butter needs to be soft, but not melted)
3/4 cup Milk

Add butter to dry ingredients, by cutting it in.
Add milk all at once and stir quickly till dough forms.
Kneed dough till all ingredients are mixed
Roll dough out till 1/2 inch thick
Cut out biscuits and place on untreated cookie sheet

Bake at 450' for 12-15 minutes (closer to 12)

-Dan Henrie

Baked Garlic Brown Sugar Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Directions

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

Macaroni Salad

1 bag of saladroni

2-3 stalks of celery

1 onion

6 hard boiled eggs

Miracle whip /  Mayo to desired consistency (I like a combo of both)

Salt and Pepper to taste

Cook Saladroni
Combine all other ingredients and cool in refrigerator.   

-Su Moore

Gooey Sweet Coconut Chex Mix

Time:15 minutes hands on + 20 minutes to set

Yield: about 15 cups

6 C Corn Chex Cereal

6 C Golden Graham Cereal

1 C slivered almonds

1 C sweetened coconut

1 C butter

1 C light corn syrup

1 C sugar

1. Line two large baking sheets with parchment paper, or wax paper. If you don't have either of these, just spray the sheets with cooking spray and call it good. 

2. Find your self some Corn Chex Cereal and some Golden Grahams Cereal. Toss 6 cups of each into a large mixing bowl. 

3. Add 1 cup of coconut and 1 cup of slivered almonds.

4. Take a big wooden spoon and give it all a nice stir. 

5. Into a medium sized sauce pan place 1 cup butter, 1 cup sugar and 1 cup light corn syrup. 

6. Get the pan to the stove and bring it to a boil over medium high heat, stirring constantly. Let it boil for 4 minutes (keep stirring, won't you?). 

7. Pour the sugary sweet gooey delight from the pan over the top of the cereal/coconut mixture.

8. Stir the mixture well, making sure all of the cereal gets coated. 

9. Pour the mix out onto the lined cookie sheets. Let the yummy concoction cool and set for about 15-20 minutes. Don't be tempted to leave it in the your mixing bowl. It will stick together like crazy. Letting it set up on the sheets works a lot better. Once it has set up a bit, break it into chunks and store it in an airtight container. 

Enjoy!

Tater-tot Casserole

Ingredients:

1lb Ground Beef
1 Onion
Salt and Pepper
4-6 cups Rice
3-4 cans Cream of Mushroom Soup
2 Can Green Beans
1-2 cups Shredded Cheddar Cheese
Frozen Tater Tots (typically 1 bag)


Brown 1lb hamburger with a whole chopped onion - salt and pepper

add to:
Rice
Cream of Mushroom Soup (make it as creamy as you like it)
Green Geans
Shredded Cheddar Cheese (depends on how cheesy you like it)
add salt and pepper to taste

put in large casserole dish
sprinkle shredded cheese over the top
place frozen tater tots all over the top

cook at 350 for about 20 minutes - bubbly on the sides and hot melted in the middle
tater tots should be cooked -

I like the tater tots crispy - so sometimes I put them under the broiler to crispy them
more.

-Michelle Crosby

Wild Rice Chicken and Mushroom Soup

Ingredients:

3/4 cup wild rice (Lundberg is a good brand)
64 ounces chicken broth (I used about 6 - 7 cups to make the soup thicker)
1 ½ cup shredded carrots (I bought these already shredded)
½ cup chopped onion
2 cups sliced fresh mushrooms (I find that white mushrooms are the best)
3/4 cup chopped celery
2 T. Butter
1 - 2 T. Flour
1/4 t. salt (I added more for taste)
1/4 t. black pepper (I added quite a bit more)
1 cup whipping cream (you can also use milk)
2 cups cooked chopped chicken (I baked mine at 350 for about 15 - 20 minutes, put salt and pepper on it and a little chicken stock to make it extra moist)

In a large pot combine rice, 5 cups broth, carrots, celery, and onion.  Bring to a boil, then reduce heat and simmer for 35 - 40 minutes, until rice is tender, but still chewy.  Add mushrooms for the last 10 minutes. 

In a small sauce pan, melt butter and add flour, salt and pepper, let this boil for 30 seconds, then slowly add in the remaining broth and boil for 1 - 2 minutes.  Add cream or milk, then add mixture to soup pot and stir in chopped chicken. 

Makes 6 - 8 servings.

This soup is very flexible, you can add as much or as little of any of the vegetables listed.

You can sprinkle chopped parsley and shredded Parmesan cheese on top to add more flavor and texture.

Texas Sheet Cake

Cake:

2 C Sugar

2 C Flour

1/2 tsp Salt

1 C Butter or Margarine

1 C Water

3 Tbsp. Hersheys Cocoa

1/2 C Sour Cream

2 Eggs

1 tsp baking soda

1/2 tsp vanilla

In a large bowl conbine sugar, flour, salt and set aside.

In saucepan bring butter, water, coca to a boil. Remove from heat.

Add liquid ingredients to dry and blend well.

Mix in sour cream, eggs baking soda and vanilla blend well.

Pour in to prepared 10 1/2 x 15 1/2 x 1 pan cook at 375 degrees for 20 - 25 minutes.

Frosting

1/4 C Butter or Margarine

1/3 C Hersheys Cocoa

2 C Powdered Sugar

1/4 C Milk 

1 tsp Vanilla

Melt butter add cocoa and powdered sugar milk and vanilla mix until smooth.

Frost cake while still warm (not hot) 

Sprinkle walnuts on the top.

-Su Moore

Taco Soup

Ingredients: 

1lb Ground Turkey

1 Onion

1 can Kidney Beans

1 can Black Beans

1 can Pinto Beans

1 can Rotel

1 pkg Taco Seasoning

1 pkg Ranch Dressing Mix

 

Cook Ground Turkey and Onion in skillet

Add all ingredients (including cooked turkey/onion) to crock-pot and let simmer all day. 

Top with Avocado and Sour Cream if desired

-Angie King

Mamma Henries Rolls

Ingrediants:
1 1/3 cup Milk
1/2 cup + 1T Sugar
2 cubes Butter (not margarine)
4-5 cups Flour
1/2 Warm Water
2T Yeast
1t Salt


1 1/3 cup Scalded Milk
In mixer
1/2 cup Sugar & 1 Egg
Add 1/2 cup soft butter to Milk to cool then add to mixer.
2T Yeast in 1/2 cup warm water and add 1T Sugar (Let grow to 2 cups)
Add to mixer 1 cup Flour and 1t Salt (together)
Add Yeast to mixer and add 2 cups flour until mixture pulls from sides.
Let mixture mix for 10 minutes.
Put on counter and kneed.
Add butter and flour until mixture is no longer sticky.
Put mixture in well buttered plastic bowl and let rise until double.
Punch down mixture after doubled
Fold small pieces into small rolls and put on parchment paper or buttered pan
Let rise till double again.

Bake at 375' for 15-18 minutes

Butter top after baking.

Enjoy!!

-Katie Henrie

Chicken Fajitas

Ingrediants:

1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
5 Chicken Breasts
1-2 tbs Soy Sauce
Carb-Balance Tortillas
Sour Cream (if desired)
Guacamole (if desired, see guacamole recipe)

Cut chicken breasts into several strips and start cooking on stove.
Dice the peppers into little squares and dump desired amount into cooking chicken.
When chicken and peppers are cooked add 1-2 tbs soy sauce and let simmer for a few moments while stirring.

Warm Carb-Balance Tortillas in Microwave for 15 seconds, Apply Sour Cream and Guacamole (if desired) then fajita mix.

Enjoy!!

Chicken Pot Pie

This Recipe makes 2 pot pies.

(Because it is just Marc and I, I freeze 1/2 of the Potatoes, Veggies and Chicken. When I pull it out of the freezer I add the soup, sour cream and cheese and cook)

Ingredients:
Pillsbury Refrigerated Pie Crust (you will need top and bottom)
3-4 Boneless Chicken Breasts, cooked and cubed.
2-3 Medium Potatoes, cooked and cubed.
1/2 cup Mixed Frozen Veggies. (carrots and peas)- cooked.
1 can Cream of Chicken Soup
1 Cup Shredded Cheddar Cheese (divided)
1/2 cup Sour Cream
Salt & Pepper

In a bowl combine the Veggies, Potatoes and Chicken (all cooked and cubed) with the Cream of Chicken Soup, Sour Cream, 1/2 Cheddar Cheese, Salt and Pepper.

Place bottom of pie crust in pan and pour 1/2 your mixture in the pie.
(Make sure your mixture is not piping hot or it will melt right through your pie crust)

Top mixture with 1/2 cup of cheddar cheese.
(I do not ususally do this to save my behind from the extra cheese. It tastes the same to me with or without, but you can add if you are a cheese lover!)

Place top of pie crust on and flute the edges.

Cut slits into the top of your pie for ventilation.
(This is very fun for us. We always do fun unique designs or write something to each other)

**Cook at 450' for 20-30 minutes or until crust is golden brown**

-Cindy Rodichok-

Chicken Ranch Pizza

For this recipe you will also make the "Pizza Dough" Recipe found on this blog.

**This Chicken Ranch Pizza recipe makes 2 Pizza's, so you will have to double the Pizza Dough Recipe to have enough for both pizza's or cook the 2nd pizza on another night**

Ingredients for Chicken Ranch Pizza:
1/2 Sour Cream
1/2 Hidden Valley 'Buttermilk' Ranch
2 Chicken Breasts, cooked and cubed
Bacon Bites
1 bag Mozzarella Cheese (size depends on how much cheese you like)

Make your Pizza Dough and let it rise for 30 minutes..
While dough is rising preheat your oven to 400'

When dough is done rising break into half and roll out on two separate pizza pan's
(I kept some dough to the side to make cinnamon sticks for desert, but you do not have to do this, your pizza will just be a little larger than mine was if you choose not to)

After you have rolled your dough into a circle on the pans, curl up the edges a bit to make the crust.

Cook dough alone in oven for 10 minutes at 400'

While dough is cooking mix sour cream and ranch together.

At 10 minutes take dough out of oven and put your 'ranch' sauce on the dough. (It will soak into the bread and chicken so don't get skimpy or you will have dry pizza.)
Then add chicken, sprinkle with Bacon Bits and top with cheese.

Cook again for an additional 10 minutes at 400'

ENJOY!!

(Also if you chose to leave some dough out for cinnamon sticks, I just rolled then dough out put some butter on it and sprinkled it with cinnamon/sugar. After I took the pizza out I popped then in the oven for 10 minutes at 400' degrees. They finished just in time for us to have them for desert and were yummmmmy!.)

Side Dish Suggestion: Oriental Salad

Pizza Dough

Dissolve 1 T. yeast in 1 cup warm water. Let set 5 minutes. When yeast starts to grow, add:
1 tsp. salt
1 tsp. sugar
2 T. vegetable oil
2 1/2 cups flour

Knead until smooth (3-5 minutes)
Food processor works best, but you can easily do it by hand or in your stand mixer.
Let rise about 30 minutes.
Roll our on pizza pan.
Add toppings, sauce and cheese.
Bake until browned and bubbly.
350' for approximately 20 minutes.

Sweet & Spicy Wings

Ingredients:

4 TBS Butter

1 cup Brown Sugar

2 TBS Light Corn Syrup

3/4 cup Heavy Whipping Cream

1/4 tsp Sea Salt

2 tsp Vanilla

Part One:

Cooking Directions:

In a saucepan, melt butter over low/medium heat.

Add brown sugar and stir until well blended.

Stir frequently until the mixture turns from grainy to liquid.

**Watch closely. It is a slight change**

At this point pour in the Whipping Cream and whisk until smooth.

Add Vanilla and Sea Salt

Store in a glass jar and refrigerate. Caramel will thicken as it

cools.

Part 2: Sweet & Spicy Wings

Ingredients:

1-3 cups Franks Red Hot Sauce

Caramel Sauce (from Part 1)

4 TBS Butter

Salt & Pepper

2.5-3 lbs chicken drummettes and or wings

Cooking Directions:

Pre-heat oven to 450 degrees.

In saucepan, melt butter over medium heat.

Pour in caramel sauce and add Franks hot sauce to taste.

(more hot sauce depending on how spicy you want the wings)

Cook until mixture comes together.

Salt & Pepper

Pour 1/2 of the mixture into a bowl, keeping the remaining sauce in the pan.

Dip the wings in sauce and place on cookie sheet.

Bake for 15 minutes, then take out the chicken, turn and baste.

Continue for one hour or until chicken is crispy.

Serve remaining sauce with wings.

-Ali Micek-