In small bowl mash 3 over ripe bananas until runny.
In large bowl combine:
1/2 cup shortening
1 tsp vanilla
1 1/2 cups sugar
2 large eggs unbeaten
Beat with mixer until light and fluffy. Blend together with bananas.
Sift together:
2 cups sifted flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (optional)
Blend sifted dry ingredients and nuts into wet mixture. Slowly beat in enough milk to this mixture until it looks like the consistency of a boxed cake mix. Pour into greased and floured bread pans and bake at 325 degrees for about 50 minutes or until a toothpick in the middle shows the bread is done. If you double the recipe do not double the bananas. Four-five are enough.
Monday, April 25, 2011
Egg Hats from Candace Wrights blog
Whole wheat bread
Eggs
Sliced Cheddar Cheese
Sliced ham
Heat your griddle very hot so the eggs don't run. Using the lid of your spray oil, cut a circle out of the middle of the bread. Spray the griddle with oil and place the bread on the griddle. Crack an egg in the hole. I like to "scramble" it a little with a fork. Cook for a few minutes and flip over. The egg may run a little. Place a slice of cheese and a slice of ham on the cooked side of the bread. Cook for a few more minutes to let the cheese melt and finish cooking the egg. Serve. I also throw the little holes on the griddle for "toast". We put jelly on the little toast pieces and the kids love it.
Eggs
Sliced Cheddar Cheese
Sliced ham
Heat your griddle very hot so the eggs don't run. Using the lid of your spray oil, cut a circle out of the middle of the bread. Spray the griddle with oil and place the bread on the griddle. Crack an egg in the hole. I like to "scramble" it a little with a fork. Cook for a few minutes and flip over. The egg may run a little. Place a slice of cheese and a slice of ham on the cooked side of the bread. Cook for a few more minutes to let the cheese melt and finish cooking the egg. Serve. I also throw the little holes on the griddle for "toast". We put jelly on the little toast pieces and the kids love it.
Hamburger & Vegetable Soup from Candace Wrights blog
1 lb. extra lean ground beef
1 medium onion, diced
2 stalks of celery, diced
3-4 cups cabbage, shredded
1 1/2 cups carrots, sliced
1 can corn kernels
1 can diced tomatoes
2 cups potatoes, cubed (optional)
12 cups beef broth (low-sodium if preferred)
pepper, to taste
In a large soup pot, brown the ground beef with the diced onion until completely cooked.
Add chopped vegetables and beef broth.
Open cans of corn and tomatoes and pour into the soup undrained.
Bring to a boil and simmer for 15-20 minutes.
Add pepper to desired taste.
Serve hot. *It keeps well in the fridge for a week.
1 medium onion, diced
2 stalks of celery, diced
3-4 cups cabbage, shredded
1 1/2 cups carrots, sliced
1 can corn kernels
1 can diced tomatoes
2 cups potatoes, cubed (optional)
12 cups beef broth (low-sodium if preferred)
pepper, to taste
In a large soup pot, brown the ground beef with the diced onion until completely cooked.
Add chopped vegetables and beef broth.
Open cans of corn and tomatoes and pour into the soup undrained.
Bring to a boil and simmer for 15-20 minutes.
Add pepper to desired taste.
Serve hot. *It keeps well in the fridge for a week.
Creamy Chicken & Wild Rice Soup
1 large onion, diced
2 c. carrots, diced
1 c. celery, diced
1 cube butter, melted
1 c. flour
Saute the carrots, celery and onions in a large soup/stock pot with the butter. Saute on medium heat until the vegetables are soft. Add the flour to the vegetables and season with salt, pepper, parsley and garlic powder (or fresh garlic). Combine until flour is evenly distributed on the vegetables. to the vegetables and flour mixture add the following:
5-6 c. whole milk, half & half, heavy whipping cream or water with powdered milk
1-2 cans chicken broth (start with one and see if you need the other)
4 c. cooked white rice (long grain, basmati, jasmine, etc. will work well)
1/2 c. cooked wild rice
4 large chicken breasts, cooked and shredded (if you have frozen cooked chicken in your freezer, use that--if not, just saute or boil the chicken breasts and then shred or cube before adding to the soup)
2 T. salt
1 T. pepper
2 t. garlic powder
Dash of cayenne pepper
2 T. dried parsley
Stir in the milk and chicken broth until combined and everything is mixed together. Once the milk/soup is warmed through, add the chicken breasts and rice. If the soup is too thick, add more milk or chicken broth. This recipe can easily be adjusted with more broth or milk to make the soup to your desired consistency. Simmer the soup for 30 minutes on low heat until ready to serve. Taste soup to see if any more seasonings, salt or pepper are needed. Garnish soup with extra parsley (dried or fresh). **Soup will be as thick as the type of milk product you use. If you use heavy whipping cream your soup with be extra thick and creamy. Using 2% milk however, will give you a thinner soup but still be delicious. If your soup is too thin you can always add a little more flour or cornstarch to your soup and let it simmer.
2 c. carrots, diced
1 c. celery, diced
1 cube butter, melted
1 c. flour
Saute the carrots, celery and onions in a large soup/stock pot with the butter. Saute on medium heat until the vegetables are soft. Add the flour to the vegetables and season with salt, pepper, parsley and garlic powder (or fresh garlic). Combine until flour is evenly distributed on the vegetables. to the vegetables and flour mixture add the following:
5-6 c. whole milk, half & half, heavy whipping cream or water with powdered milk
1-2 cans chicken broth (start with one and see if you need the other)
4 c. cooked white rice (long grain, basmati, jasmine, etc. will work well)
1/2 c. cooked wild rice
4 large chicken breasts, cooked and shredded (if you have frozen cooked chicken in your freezer, use that--if not, just saute or boil the chicken breasts and then shred or cube before adding to the soup)
2 T. salt
1 T. pepper
2 t. garlic powder
Dash of cayenne pepper
2 T. dried parsley
Stir in the milk and chicken broth until combined and everything is mixed together. Once the milk/soup is warmed through, add the chicken breasts and rice. If the soup is too thick, add more milk or chicken broth. This recipe can easily be adjusted with more broth or milk to make the soup to your desired consistency. Simmer the soup for 30 minutes on low heat until ready to serve. Taste soup to see if any more seasonings, salt or pepper are needed. Garnish soup with extra parsley (dried or fresh). **Soup will be as thick as the type of milk product you use. If you use heavy whipping cream your soup with be extra thick and creamy. Using 2% milk however, will give you a thinner soup but still be delicious. If your soup is too thin you can always add a little more flour or cornstarch to your soup and let it simmer.
Friday, April 22, 2011
Mrs. Fields Cookies
2 cup brown sugar
2 cup white sugar
2 cup butter
Beat top ingredients then add
4 eggs
2 tsp vanilla
Mix together
Add
4-5 cups flour
2 tsp baking powder
2 tsp soda
1 tsp salt
2 cup chocolate chips
5 cups oatmeal
Mix together and place cookies on sheet
Bake at 350 for 10 minutes
Makes about 6-7 dozen
2 cup white sugar
2 cup butter
Beat top ingredients then add
4 eggs
2 tsp vanilla
Mix together
Add
4-5 cups flour
2 tsp baking powder
2 tsp soda
1 tsp salt
2 cup chocolate chips
5 cups oatmeal
Mix together and place cookies on sheet
Bake at 350 for 10 minutes
Makes about 6-7 dozen
Sour Cream Enchiladas
Shredded chicken or beef
1 can cream of chicken soup
1 small container sour cream
1 can green chilis
Flour or corn tortillas
Shredded cheddar cheese
Mix chicken, soup, sour cream and chilis
Spread on tortillas
roll tortillas and place in 9x3 pan
Top with remainder of mixture and cheese
Ake at 365 for 30 minutes
1 can cream of chicken soup
1 small container sour cream
1 can green chilis
Flour or corn tortillas
Shredded cheddar cheese
Mix chicken, soup, sour cream and chilis
Spread on tortillas
roll tortillas and place in 9x3 pan
Top with remainder of mixture and cheese
Ake at 365 for 30 minutes
Corn Chowder
1 lb. bacon fried and crumbled (cook with 1 onion diced)
In same pan add 2 cans creamed corn, 16 oz. half and half, 1 small container sour cream, 1 cup shredded cheddar cheese, and 2 cups potatos cooked and diced
Cook on simmer until warm
In same pan add 2 cans creamed corn, 16 oz. half and half, 1 small container sour cream, 1 cup shredded cheddar cheese, and 2 cups potatos cooked and diced
Cook on simmer until warm
Cilantro Lime Chicken and Rice Salad
3 Cup cooked rice
2 Chicken breasts cooked and shredded
Saute in pan
Chicken, 1 onion diced, 1 can diced tomatos, 1 can green chilis, 2 tsp chili powder, 1 tsp salt
Mix in rice then add
2 cans black beans, drained and rinsed
1.5 cup frozen corn
1 cup cilantro, chopped
0.25 cup green onions, chopped
3 tomatos, diced
2 avacados, peeled and diced
Dressing
0.5 cup lime juice
0.25 cup white vinegar
0.25 cup brown sugar
1/3 cup veg. oil
2 tsp chili powder
2 tsp cumin
salt
mix dressing then stir into salad
can serve hot or cold
2 Chicken breasts cooked and shredded
Saute in pan
Chicken, 1 onion diced, 1 can diced tomatos, 1 can green chilis, 2 tsp chili powder, 1 tsp salt
Mix in rice then add
2 cans black beans, drained and rinsed
1.5 cup frozen corn
1 cup cilantro, chopped
0.25 cup green onions, chopped
3 tomatos, diced
2 avacados, peeled and diced
Dressing
0.5 cup lime juice
0.25 cup white vinegar
0.25 cup brown sugar
1/3 cup veg. oil
2 tsp chili powder
2 tsp cumin
salt
mix dressing then stir into salad
can serve hot or cold
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