Difficulty: *
1 cup sugar
1/2 cup butter
2 bananas, mashed
2 eggs
2 cups flour
1 tsp baking powder
3 Tbsp Milk
1 tsp soda dissolved in
1 Tspn hot water
1/2 tsp salt
Mix butter and sugar together. Add mashed bananas and eggs. Add dry ingredients alternately with liquids. Spray a loaf baking pan. Pour batter into pan. Batter should be thick. Bake at 350 degrees for 1 hour. Bread is done when a toothpick inserted into the center comes out clean. Immediately turn from the pan to a cooling rack.
Tips:
This recipe can easily be doubled to give a loaf to a friend or freeze one. You can use 1 banana if that is all you have - but the banana flavor will be less.
Sliced Baked Potatoes
Difficulty: **
To serve four:
4 medium even potatoes
2-3 Tbsps melted butter
2-3 Tbsps Mrs. Dash
1/4 cup grated Cheddar cheese
1 1/2 Tbsp. Parmesan Cheese
1. Peel potatoes if skin is tough, otherwise just scrub and rinse them.
2. Cut each potato into thin slices but not all the way through. Use a handle of spoon to prevent knife from cutting all the way.
3. Put potatoes in baking dish and fan them slightly.
4. Sprinkle with Mrs. Dash and drizzle with butter.
5. Bake at 425 degrees for about 50 minutes.
6. Remove from oven and sprinkle each potato with Cheddar and Parmesan Cheese
7. Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted and potatoes are soft on the inside.
To serve four:
4 medium even potatoes
2-3 Tbsps melted butter
2-3 Tbsps Mrs. Dash
1/4 cup grated Cheddar cheese
1 1/2 Tbsp. Parmesan Cheese
1. Peel potatoes if skin is tough, otherwise just scrub and rinse them.
2. Cut each potato into thin slices but not all the way through. Use a handle of spoon to prevent knife from cutting all the way.
3. Put potatoes in baking dish and fan them slightly.
4. Sprinkle with Mrs. Dash and drizzle with butter.
5. Bake at 425 degrees for about 50 minutes.
6. Remove from oven and sprinkle each potato with Cheddar and Parmesan Cheese
7. Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted and potatoes are soft on the inside.
Fruit Cobbler
Difficulty: *
Fill bottom of 8 x 8 pan with any kind of fruit. (4 medium apples or peaches is usually enough)
Put 1/2 cup sugar over the fruit
Melt 1/2 cup of butter
Add: 1 cup sugar
1 egg
1 cup flour
1 tsp baking powder
a dash of salt
Mix thoroughly, then pour over fruit. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes.
Tip:
If making large pan, double recipe.
Any type of canned pie filling can be used, but eliminate the sugar over the fruit.
Fill bottom of 8 x 8 pan with any kind of fruit. (4 medium apples or peaches is usually enough)
Put 1/2 cup sugar over the fruit
Melt 1/2 cup of butter
Add: 1 cup sugar
1 egg
1 cup flour
1 tsp baking powder
a dash of salt
Mix thoroughly, then pour over fruit. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes.
Tip:
If making large pan, double recipe.
Any type of canned pie filling can be used, but eliminate the sugar over the fruit.
Cauliflower Soup
Difficulty **
Ingredients:
2 Tbl Olive Oil
1 med onion, chopped
6-8 scallions, chopped
1 clove garlic, minced
2 stalks celery
2 med. cauliflower heads (cored and coarsely chopped)
1/2 tsp sea salt
1/4 - 1/2 tsp curry powder (optional)
1/8 tsp black pepper
1/2 tsp dried thyme
1 tsp dried basil
1 tsp dried savory or marjoram
Saute the first four ingredients in a large pot. Add the remaining ingredients. Cook uncovered several minutes, stirring frequently. Add 6 cups of water and 2 Tablspoons white miso (or 1 cup Vegetable Broth, or vegetable bouillon). Bring to a boil. Simmer covered over medium heat for 15 minutes or until cauliflower is tender. Remove from heat and cool slightly. Use blender to puree and make creamy.
reheat if necessary before serving. Sprinkle with fresh ground nutmeg, if desired. Serves 4.
Ingredients:
2 Tbl Olive Oil
1 med onion, chopped
6-8 scallions, chopped
1 clove garlic, minced
2 stalks celery
2 med. cauliflower heads (cored and coarsely chopped)
1/2 tsp sea salt
1/4 - 1/2 tsp curry powder (optional)
1/8 tsp black pepper
1/2 tsp dried thyme
1 tsp dried basil
1 tsp dried savory or marjoram
Saute the first four ingredients in a large pot. Add the remaining ingredients. Cook uncovered several minutes, stirring frequently. Add 6 cups of water and 2 Tablspoons white miso (or 1 cup Vegetable Broth, or vegetable bouillon). Bring to a boil. Simmer covered over medium heat for 15 minutes or until cauliflower is tender. Remove from heat and cool slightly. Use blender to puree and make creamy.
reheat if necessary before serving. Sprinkle with fresh ground nutmeg, if desired. Serves 4.
Party Cheese Ball
Difficulty: *
2 packages (8 oz each) Cream Cheese
2 1/2 cups shredded sharp cheddar cheese
2 Tablespoons finely chopped pimento
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 tsp Worchestershire sauce
1 tsp lemon juice
dash of salt (optional)
Combine softened cream cheese, cheddar cheese, pimiento, green pepper, onion, worchestershire sauce, lemon juice, and salt, miix until well blended. Shape into a ball. Chill.
Tips: Cheese ball can be rolled in finely chopped pecans or parsley for added flavor. Serve with your favorite cracker.
2 packages (8 oz each) Cream Cheese
2 1/2 cups shredded sharp cheddar cheese
2 Tablespoons finely chopped pimento
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 tsp Worchestershire sauce
1 tsp lemon juice
dash of salt (optional)
Combine softened cream cheese, cheddar cheese, pimiento, green pepper, onion, worchestershire sauce, lemon juice, and salt, miix until well blended. Shape into a ball. Chill.
Tips: Cheese ball can be rolled in finely chopped pecans or parsley for added flavor. Serve with your favorite cracker.
Strawberry Spinach Salad
Difficulty: **
Dressing:
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds (optional)
Salad
1/4 cup of sliced natural almonds, toasted
8 ounces (1 1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber
1/4 small red onion, sliced thinly
1 package baby spinach (6 oz)
1. For dressing, use a scorer or a small holed grater to rub some of the rind off the lemon to measure 1/2 teaspoon. Then, squeeze the lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sagar, oil and poppy seeds in a small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350 degrees. For salad, spread the almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven and cool.
3. Hull strawberres and cut into quarters. Peel cucumber, slice, and then half slices. Slice onion into thin wedges.
5. Place spinach in large serving bowl. Add strawberries, cucumber and onion. Whisk dressing; pour over salad; gently tossing to coat. Sprinkle with almonds. Serve immediately. Yield: 10 servings.
Comments: The combination of these ingredients sounds strange, but results in a flavorful, fun salad.
Dressing:
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds (optional)
Salad
1/4 cup of sliced natural almonds, toasted
8 ounces (1 1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber
1/4 small red onion, sliced thinly
1 package baby spinach (6 oz)
1. For dressing, use a scorer or a small holed grater to rub some of the rind off the lemon to measure 1/2 teaspoon. Then, squeeze the lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sagar, oil and poppy seeds in a small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350 degrees. For salad, spread the almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven and cool.
3. Hull strawberres and cut into quarters. Peel cucumber, slice, and then half slices. Slice onion into thin wedges.
5. Place spinach in large serving bowl. Add strawberries, cucumber and onion. Whisk dressing; pour over salad; gently tossing to coat. Sprinkle with almonds. Serve immediately. Yield: 10 servings.
Comments: The combination of these ingredients sounds strange, but results in a flavorful, fun salad.
Mudd
Difficulty: *
Mudd is simple and easy to make and is a satisfying dessert treat.
Ingredients: 1 Large Package Chocolate Sandwich Cookies (Oreos or Generic)
1 Large Package Chocolate Pudding (Jell-O or Generic)
1 Small Package Oreo Pudding
1 Large Container Frozen Topping (Cool Whip or Generic)
Milk (For use in puddings)
Method:
1. In a food processor, whip all sandwich cookies into very small pieces or crumbles. If you do not have a food processor, place cookies in a freezer bag and pummel with a meat tenderizer. If you're having a bad day and need to release aggression, this is a TERRIFIC method!
2. Prepare both chocolate and Oreo puddings according to package directions, but instead of placing in your refrigerator to set, let stand at room temperature for 10 minutes. This will allow the pudding partially set but still remain liquid-y enough to spread.
3. In a large bowl (preferably one that comes with a lid), begin layering the ingredients. Basic layering scheme: chocolate pudding, cookie crumbles, whipped cream, Oreo pudding, whipped cream, chocolate pudding, cookie crumbles.
4. Place in refrigerator so that pudding can continue to set. Mudd should set for at least one hour prior to serving.
Variation:
Try these ideas for fun:
~Pre-mix portions of your puddings with cookie crumbles for added layers of delicious delight.
~Serve your Mudd in a Mudd-worthy container. Used mini garbage cans and garden pails will keep guests amused and livens up dessert.
~Add bugs to your Mudd - gummy worms can perfectly round out the ambiance of this dish!
~Spice things up - instead of chocolate sandwich cookies, try vanilla. Instead of vanilla cream in your cookies, try mint or peanut butter. Instead of chocolate pudding, try vanilla. Or, if you're adventurous, try different flavors of Jell-O!
~Sprinkle it on - Sprinkle cinnamon on top of a layer for a bit of flavorful fun. Other ideas to try are ginger or nutmeg.
Tips:
~Mudd makes for a delicious dessert for no occasion at all, or a terrific treat for special events.
~Mudd is great for use as a fundraiser. Put a scoop in 8-oz cups and sell each for a dollar.
~Mudd stays edible as long as the milk you use in your pudding does not expire - it is not recommended to keep in your fridge longer than one week.
Mudd is simple and easy to make and is a satisfying dessert treat.
Ingredients: 1 Large Package Chocolate Sandwich Cookies (Oreos or Generic)
1 Large Package Chocolate Pudding (Jell-O or Generic)
1 Small Package Oreo Pudding
1 Large Container Frozen Topping (Cool Whip or Generic)
Milk (For use in puddings)
Method:
1. In a food processor, whip all sandwich cookies into very small pieces or crumbles. If you do not have a food processor, place cookies in a freezer bag and pummel with a meat tenderizer. If you're having a bad day and need to release aggression, this is a TERRIFIC method!
2. Prepare both chocolate and Oreo puddings according to package directions, but instead of placing in your refrigerator to set, let stand at room temperature for 10 minutes. This will allow the pudding partially set but still remain liquid-y enough to spread.
3. In a large bowl (preferably one that comes with a lid), begin layering the ingredients. Basic layering scheme: chocolate pudding, cookie crumbles, whipped cream, Oreo pudding, whipped cream, chocolate pudding, cookie crumbles.
4. Place in refrigerator so that pudding can continue to set. Mudd should set for at least one hour prior to serving.
Variation:
Try these ideas for fun:
~Pre-mix portions of your puddings with cookie crumbles for added layers of delicious delight.
~Serve your Mudd in a Mudd-worthy container. Used mini garbage cans and garden pails will keep guests amused and livens up dessert.
~Add bugs to your Mudd - gummy worms can perfectly round out the ambiance of this dish!
~Spice things up - instead of chocolate sandwich cookies, try vanilla. Instead of vanilla cream in your cookies, try mint or peanut butter. Instead of chocolate pudding, try vanilla. Or, if you're adventurous, try different flavors of Jell-O!
~Sprinkle it on - Sprinkle cinnamon on top of a layer for a bit of flavorful fun. Other ideas to try are ginger or nutmeg.
Tips:
~Mudd makes for a delicious dessert for no occasion at all, or a terrific treat for special events.
~Mudd is great for use as a fundraiser. Put a scoop in 8-oz cups and sell each for a dollar.
~Mudd stays edible as long as the milk you use in your pudding does not expire - it is not recommended to keep in your fridge longer than one week.
Bacon Chicken Bites
Difficulty: **
Mix: 1 Tablespoon Chili Powder
for every cup of brown sugar
Cut boneless chicken breasts into small pieces.
Cut bacon slices in half.
Roll the chicken in brown sugar/chili powder mix.
Wrap with a piece of bacon.
Roll in the brown sugar mixture again.
Secure bacon to chicken with a toothpick.
Place in baking pan.
Bake at 350 degrees until bacon is done
-- approximately 35 minutes.
Note: You can increase the chili powder
depending on how hot you like it!
Mix: 1 Tablespoon Chili Powder
for every cup of brown sugar
Cut boneless chicken breasts into small pieces.
Cut bacon slices in half.
Roll the chicken in brown sugar/chili powder mix.
Wrap with a piece of bacon.
Roll in the brown sugar mixture again.
Secure bacon to chicken with a toothpick.
Place in baking pan.
Bake at 350 degrees until bacon is done
-- approximately 35 minutes.
Note: You can increase the chili powder
depending on how hot you like it!
Peanut Butter Kiss Cookies
Difficulty: *
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
Blend. Then add,
2 Tablespoons milk
1 teaspoon vanilla
1 egg
When blended, mix in:
1 3/4 cups flour
1 teaspoon baking soda
Heat oven to 375 degrees. Spray cookie sheets with Pam. Shape dough with your hands into 1 inch balls and place on cookie sheet. Use a fork to lightly press a criss cross shape on each cookie. Be careful not to flatten completely. Bake for 8-10 minutes. Remove from oven when center is still soft and press one Hershey's kiss to the top of cookie. Allow to cool.
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
Blend. Then add,
2 Tablespoons milk
1 teaspoon vanilla
1 egg
When blended, mix in:
1 3/4 cups flour
1 teaspoon baking soda
Heat oven to 375 degrees. Spray cookie sheets with Pam. Shape dough with your hands into 1 inch balls and place on cookie sheet. Use a fork to lightly press a criss cross shape on each cookie. Be careful not to flatten completely. Bake for 8-10 minutes. Remove from oven when center is still soft and press one Hershey's kiss to the top of cookie. Allow to cool.
Swedish No Bake Cookies
Difficulty: **
Ingredients:
2 cups sugar
1/2 cup milk
3 Tablespoons Cocoa
1/2 tsp salt
1/2 cup shortening (not butter)
Mix ingredients together and bring to a boil. Heat thoroughly but do not overcook.
Remove from heat and add:
3 cups of quick oatmeal
1/2 cup nuts, optional
1 cup coconut, optional
1 teaspoon vanilla
Drop mixture by spoonfuls onto waxed paper until set and cool.
Ingredients:
2 cups sugar
1/2 cup milk
3 Tablespoons Cocoa
1/2 tsp salt
1/2 cup shortening (not butter)
Mix ingredients together and bring to a boil. Heat thoroughly but do not overcook.
Remove from heat and add:
3 cups of quick oatmeal
1/2 cup nuts, optional
1 cup coconut, optional
1 teaspoon vanilla
Drop mixture by spoonfuls onto waxed paper until set and cool.
MONSTER Cookies
Difficulty *
Ingredients
1 - Dozen Eggs
2 - Pounds of Brown Sugar
4 - cups Granulated Sugar
1 - Tbsp. Vanilla
1 - Tbsp. Corn Syrup
8 - tsp. Baking Soda
1 - Pound Margarine
3 - Pounds Peanut Butter
18 - cups Oatmeal
1 - Pound Chocolate Chips
1 - Pound M & M's Candy
Mix all ingredients in the order given. Place on a cookie sheet with a large spoon or ice cream scoop. Bake at 350 degrees for 14 minutes. Remove cookie sheet from oven and let set 5 minutes before removing cookies to a cooling rack. This recipe makes a huge amount of cookies makes approximately 5 dozen 8" cookies). It is recommended to cut this recipe in half. Good recipe for bake sales.
Ingredients
1 - Dozen Eggs
2 - Pounds of Brown Sugar
4 - cups Granulated Sugar
1 - Tbsp. Vanilla
1 - Tbsp. Corn Syrup
8 - tsp. Baking Soda
1 - Pound Margarine
3 - Pounds Peanut Butter
18 - cups Oatmeal
1 - Pound Chocolate Chips
1 - Pound M & M's Candy
Mix all ingredients in the order given. Place on a cookie sheet with a large spoon or ice cream scoop. Bake at 350 degrees for 14 minutes. Remove cookie sheet from oven and let set 5 minutes before removing cookies to a cooling rack. This recipe makes a huge amount of cookies makes approximately 5 dozen 8" cookies). It is recommended to cut this recipe in half. Good recipe for bake sales.
Vermouth Steak Marinade
Difficulty *
Ingredients
1 c - Sweet Red Vermouth
1 tsp - Soy Sauce
2 tsp - Worcestershire Sauce
1 clove - Garlic, minced
1 tsp - Seasoned Salt
1/2 c - Water
1/8 tsp - Molasses
1 small - White onion, sliced and broken apart.
Combine all ingredients in a large shallow dish. Place your favorite cut of steak in the mixture and allow to marinate for at least one hour. Grill or Broil your steak. Use remaining mixture to baste the steak throughout cooking.
Saute onions in a small pan and serve on side with steak.
Ingredients
1 c - Sweet Red Vermouth
1 tsp - Soy Sauce
2 tsp - Worcestershire Sauce
1 clove - Garlic, minced
1 tsp - Seasoned Salt
1/2 c - Water
1/8 tsp - Molasses
1 small - White onion, sliced and broken apart.
Combine all ingredients in a large shallow dish. Place your favorite cut of steak in the mixture and allow to marinate for at least one hour. Grill or Broil your steak. Use remaining mixture to baste the steak throughout cooking.
Saute onions in a small pan and serve on side with steak.
Fruit Freezer Jam
Difficulty *
Ingredients
- 4 cups of crushed strawberries (exactly 4 cups)
- 3 cups of sugar (exact amount)
- 1 packet of Sure Jell (less sugar needed) Premium Fruit Pectin
- 1 cup of water
- Freezer jam containers (1-2 cup size) with tight fitting lids, washed and dried
Utilizing other forms of Pectin will change the end result. If Sure Jell is not available, utilize powdered pectin over jelly pectin. Use any type of fruit.
Add 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan. Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Quickly stir crushed strawberries into the hot sugar mixture, turning off the heat. Stir until thoroughly mixed. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
Ingredients
- 4 cups of crushed strawberries (exactly 4 cups)
- 3 cups of sugar (exact amount)
- 1 packet of Sure Jell (less sugar needed) Premium Fruit Pectin
- 1 cup of water
- Freezer jam containers (1-2 cup size) with tight fitting lids, washed and dried
Utilizing other forms of Pectin will change the end result. If Sure Jell is not available, utilize powdered pectin over jelly pectin. Use any type of fruit.
Add 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan. Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Quickly stir crushed strawberries into the hot sugar mixture, turning off the heat. Stir until thoroughly mixed. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
All American Apple Pie
Difficulty: ***
Crust Ingredients:
Crust Preparations:
Filling Ingredients:
Filling Preparation:
Pie Assembly:
Crust Ingredients:
- 2 1/2 c. white flour
- 1/4 tsp. salt
- 5 tbsp. shortening
- 2 tbsp. sugar
- 1/2 c. unsoftened butter, in pieces
- 8 tbsp. ice water
Crust Preparations:
- Combine flour, sugar, salt; add butter and shortnening; mix with pastry cutter.
- Add ice water until dough holds together.
- Knead dough on floured surface. Separate into to portions and form into discs. Wrap with Saran wrap and place in refrigerator for at least a 1/2 hour or up to overnight.
Filling Ingredients:
- 1/2 c. sugar
- 1/2 tsp. nutmeg
- 1 pinch salt
- 2 tbsp. margarine
- 1/4 c. flour
- 1/2 tsp. ground cinnamon
- 8 medium apples
Filling Preparation:
- Mix all dry ingredients, sifting to remove chunks.
- Core and peel apples; slice into bite-sized pieces.
- Mix apples into dry ingredients, stirring slowly to allow to thicken.
Pie Assembly:
- Roll one dough disc to a 12 inch circle on a floured surface. Drape over a 9 inch glass pie plate. Add filling, spooning evenly throughout plate. Dot the top of filling with margarine.
- Roll out second dough disc to 10 inch circle on a floured surface. Drape over filling and allow to hang over edges of pie plate. Pinch top and bottom crust edges together to seal.
- Cut 3-4 slits in center of top crust to allow air to reach filling as pie is baking.
- Wrap tin foil around edge of pie crust to prevent burning, covering no more than 1/4 to 1/2 inch around. Bake for 25 minutes. Remove tin foil and using a pastry brush, brush milk over top crust. Return to oven and bake additional 20-25 minutes. Remove from oven when top crust is cooked to an even color and apple mixture begins bubbling through the slits.
- For pastries like apple danish, simply split recipe into tart pans instead of a pie pan.
- Pie filling can be cooked and eaten alone as fried apples. Simply place in a saute pan and cook on medium heat until tender.
Russian Apricot Chicken
Difficulty: *
Ingredients:
Method:
Serving suggestions: Serve with rice.
Ingredients:
- 1 - 12 oz jar of apricot preserves
- 8 oz. of bottled Russian salad dressing
- 1/4 cup of honey
- 1 envelope dry onion soup mix
- 2 pounds boneless chicken breasts or chicken tenders
Method:
- Spray cooking pan with Pam. Preheat oven to 400 degrees. Place chicken in pan.
- Combine preserves, salad dressing, honey and soup mix. Pour over chicken.
- Bake for 30-40 minutes until chicken is tender. Check dish periodically and baste chicken with the liquid.
Serving suggestions: Serve with rice.
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