Tuesday, November 10, 2009
I'm NOT a banana fan. So when I have bananas turning the corner to yuck street, I usually throw them in a baggie and put them in the freezer for smoothies. This morning, however, I made muffins. And I was short on time. So I grabbed me a yellow cake mix, and when they were done, I wondered WHY? it took me so long to think of this?!
These babies are moist and delicious, and not so heavy (one of the reasons I don't make banana breads so often).
one box classic yellow cake mix (I used Pillsbury)
1/2 cup applesauce
over-ripe bananas (I used five (!) small ones)
1/2 cup water
Preheat oven to 350 F.
Peel bananas and throw in the kitchen-aid mixer.
Add applesauce, eggs and water.
Pour in cake mix, and mix until there are no lumps.
Pour by 1/3 cup measures into paper-lined muffin tins.
Sprinkle 1 TBSP streudel topping over batter in tins. (see below)
Bake at 350 for 20-25 minutes. Tops should look slightly browned.
1/2 stick margerine or butter
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
cut butter into dry ingredients until mixed together.
Thursday, November 5, 2009
It isn't so pretty, but MAN! does it taste good and fill the belly.
I like to call this MAN FOOD.
Hunting and Gathering:
-Red potatoes. Enough to feed your brood.
-Smoked sausage (or kielbasa) One package should do it.
-Some oil (your preference) and salt and peppa.
Wash and cube potatoes. Skins on.
Cut sausage into bite-sized pieces.
Liberally sprinkle some oil onto a cookie sheet to prevent sticking.
Dump meat and potatoes onto pan. Spread uniformly.
Bake at 325 F for about 50-60 minutes.
Turn once, about half way through baking.
Salt and Pepper to taste.
You'll know they're done when the potatoes are soft and slightly browned, and your kitchen smells like man-food.
We like this with a green salad or an alternate choice of applesauce.
Tuesday, November 3, 2009
Wednesday, October 21, 2009
And I like the name of this stuff.
And when in Rome, right?!
Tuesday, October 20, 2009
1 tsp. vanilla
2 c. sugar
4 sq. unsweetened chocolate or 3/4 c. cocoa
1/2 c. butter
1 c. flour (scant)
3/4 c. walnuts
Beat eggs until fluffy, add sugar and vanilla and beat. If cocoa, mix in with butter. If chocolate, melt with butter and then add in. Add flour (and nuts). Pour into a greased and floured 9x13 pan. Bake 375 for 20 minutes. Cool in pan.
Middle Layer Frosting:
2 c. powdered sugar
4 T. butter
drop peppermint oil
1-2 drops green food coloring
Melt butter and add remaining ingredients. Frost brownies and chill for one hour.
4 T. butter
6 oz. chocolate chips
Melt the two together and pour over the top. Chill and cut into squares.
Monday, October 19, 2009
Moist Pumpkin Spice Muffins (W/Cream Cheese Frosting)
(Courtesy of the Pioneer Woman)
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 degrees.
Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
Ice with cream cheese frosting.
Cream Cheese Frosting:
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla
Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.
Sunday, October 18, 2009
1 pie crust
Tuesday, October 6, 2009
Sunday, October 4, 2009
Saturday, October 3, 2009
1 can cherry pie filling, plus 1 can drained pineapple
2 cans apple pie filling
2 cans peaches, drained
1 package yellow or white cake mix
1 cup butter
1 cup chopped nuts (optional)
Place filling in bottom of greased 9x13 pan. Sprinkle dry cake mix evenly over fruit. Sprinkle on nuts if desired. Slice butter and scatter on top, or melt and drizzle over top.
Bake at 350 for about 45 minutes. Top with ice cream and/or whipped cream.
1 3/4 cups all-purpose flour
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
dash ground nutmeg
1/2 teaspoon salt
1 large apple, finely chopped, about 1 cup
1 large egg
1/2 cup vanilla yogurt (about 1 6-ounce container)
1 teaspoon vanilla extract
1/2 cup applesauce
6 tablespoons butter, melted
3 to 4 tablespoons finely chopped walnuts or pecans
3 to 4 tablespoons packed brown sugar
In a large bowl, combine the flour, 1/2 cup brown sugar, granulated sugar, baking powder and soda, spices, and salt. Stir in chopped apple.
Whisk together egg, vanilla yogurt, vanilla, applesauce, and melted butter. Stir into dry ingredients until just combined.
Do not over mix.
Mix topping ingredients together.
1/2 cup lime juice
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
6 (4 ounce) boneless pork loin chops
Mix the following ingredients together and pour into ungreased 9x13-inch pan.
8 cups peeled and sliced apples
1 cup packed brown sugar
2 T flour
½ cup milk
1 cup water
1 1/3 cup flour
1 cup oats
½ cup sugar
1 cup margarine, melted
1 t salt
2 t cinnamon
2 packages dry Butterscotch pudding (not instant if you can find it)
Mix topping ingredients together and crumble on top of apple mixture. Bake at 350 degrees until golden brown, approximately 45-50 minutes.
Friday, October 2, 2009
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (cut small, thin pieces)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
Thursday, October 1, 2009
8 boneless, skinless chicken breasts (cubed)
1/3 cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme
5 tablespoons butter
¼ cup onion, chopped
1 cup chicken soup stock*
½ cup light cream
¼ teaspoon lemon juice
2 tablespoons pimiento
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 tablespoons cooking oil. Saute onion lightly in 2 tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice, then pimiento; blend well. Pour sauce over chicken in a 2- to 3-quart casserole; cover and bake 1-1/4 hours at 325 degrees F., or until chicken is fork tender. Serve over cooked rice.