Wednesday, December 15, 2010

Banana Bread

  • 3/4C. Oil
  • 3 0r 4 Bananas
  • 2 Eggs
  • 1t. Vanilla
  • 1 1/2C. Sugar
Mix all together. In a seperate bowl mix:

  • 2C. Flour
  • 3/4t. Salt
  • 1t. Baking Soda
Curdle 1/2C. Milk with 2t. Lemon Juice or Vinegar. Slowly add dry ingredients to wet alternating with milk mixture.

I like to add chopped walnuts to mine. I don't measure them, but I probably end up putting about a cup in.

Bake at 325 for 1 hour and 20 minutes for a large loaf (or till done) and 30 minutes or so for a small loaf. Makes 2-3 large loaves or 5 small ones.

Pie Crust

  • 2C. Flour
  • 1C. Shortening
  • 1 shake salt
  • 1/3C. Milk
  • 1 T. Vinegar
Stir milk and vinegar, set aside. Mix the rest of the ingredients together until course. Add milk and vinegar and mix. Form into a ball. If it is too sticky, add more flour, too dry add more milk. Work with it until it is Playdoh consistency. Roll out and put in pie pans. Makes 2 crusts.

Pecan Pie

  • 1 cup Karo Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon Vanilla
  • 1-1/2 - 2 cups Pecans ( I like mine coarsely chopped)

  • Mix corn syrup, eggs, sugar, butter and vanilla. Stir in pecans. Pour filling into pie crust.

    Bake for 60 to 70 minutes at 350. Make sure the center is done (not runny).

    Cinnamon Rolls

    1 T. Yeast
    1C. Warm milk or water*
    1/3C. White Sugar
    1/2C. Melted butter (make sure it isn't too hot when you put it in)
    1t. Salt
    *If using water- use 1T. Milk Powder
    2 Eggs
    4C. Flour (don't add all the flour at once)

    Dissolve yeast in warm water or milk. Add the rest of the ingredients and mix well. Knead into a ball. Roll out to 1/4" thickness. Spread with filling:

    1/4C. Butter, softened
    1C. Brown Sugar
    3T. Cinnamon
    (mix and spread on dough)

    Roll up dough. Slice into 1" slices. (This recipe makes 12 pretty large ones, or 20 +/- smaller ones. Place in greased pan. Let rise. Bake 10 minutes (or so) at 400.

    When cool ice:

    1/2C. Butter, softened
    1 1/2C. Powdered Sugar
    1 oz Cream Cheese
    2T. Water
    1t. Vanilla

    Icing variations: Add a few tablespoons of concentrated orange juice for orange flavor, or maple syrup for maple flavor, or/and chopped nuts..

    These are so moist, gooey and delicioso!

    Monday, November 15, 2010

    Tomato Soup

    2- 15 oz Cans Chicken Broth
    1- 28 oz Can Crushed Tomatoes
    1C. Heavy Cream
    Fresh Basil
    Salt and pepper to taste

    Puree tomatoes in blender or food processor. Combine with broth in a pan over medium heat. When bubbling, stir in cream and reduce heat to low. Season with salt and pepper. Stir in basil to garnish.

    This recipe is oh SO good and easy! It is good without the basil, but VERY good with the basil...

    Serves 6

    Sunday, October 31, 2010

    Vanishing Bars

    1/2 cup butter or margarine, melted
    1 1/2 cups graham cracker crumbs
    1 can Sweetened Condensed Milk
    2 cups chocolate chips
    1 1/3 cups flaked coconut
    1 cup chopped nuts (opt)
    1.Heat oven to 350 degrees. Coat 13x9-inch baking pan with no-stick cooking spray.
    2.Melt butter in baking pan. Sprinkle graham cracker crumbs over that. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
    3.Bake 6-8 minutes. Cool. Cut into bars. I like to refrigerate them, and eat them that way. Serve, and watch them vanish :)


    I have never made them with nuts, I like them without. You can substitute other kinds of chips with 1/2 choc. chips and 1/2 other kind- butterscotch, peanut butter, etc. But I like the full chocolate :)

    Wednesday, October 27, 2010


    1 Fresh Jalapeno (you may want to start with 1/2 and add slowly to desired spiciness, you may also want to take out the seeds and membrane to make it not so spicy)
    1 Banana Pepper
    1 Clove Garlic
    1/2 bunch fresh Cilantro
    1 Lime, juiced
    1 can Diced Tomatoes
    1t. Seasoning*

    Put in blender, mix and enjoy fresh with chips :)

    Seasoning Recipe
    1C. Salt
    1/4C. Black Pepper
    1/4C. Garlic Powder

    I like to keep this on hand, this combination of spices comes in handy in lots of things.

    Tuesday, October 26, 2010

    Creamy Chicken and Chile Enchiladas

    Makes 12 enchiladas
    1 lb Chicken Breast (or 4 good sized c.breasts)
    1 Package (8 oz) Cream Cheese, cut into cubes (or I prefer about 1/2 container of sour cream instead)
    2 cans chopped Green Chilies
    1 Package 6 in flour tortillas (or corn tortillas, I prefer corn)
    2 Cans Green Chile Enchilada Sauce
    3/4 C. Shredded Cheddar Cheese

    Heat oven to 400 degrees. Spray 9"x 13" baking dish with cooking spray. Cook chicken (you can either cook it raw like this, or I put mine in the crockpot till it is done, shred it and put it in the skillet) Stir in cream cheese (or sour cream) and chilies. Cook till done and cr. cheese is melted.

    Put onto tortillas and put into pan. Pour the enchilada sauce over them, and sprinkle cheese on top.

    Bake for 15 to 20 minutes

    Pumpkin Roll

    · 3 Eggs

    · 1 cup Sugar

    · 2/3 cup Pumpkin

    · 1 teaspoon Lemon juice

    · 3/4 cup All-purpose flour

    · 1 teaspoon Baking powder

    · 2 teaspoons Cinnamon

    · 1 teaspoon Ginger

    · 1/2 teaspoon Nutmeg

    · 1/2 teaspoon Salt

    · .

    · Filling:

    · 8 ounces Cream cheese -- softened

    · 4 tablespoons Butter -- or margarine

    · 1 cup Powdered sugar

    · 1/2 teaspoon Vanilla


    In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

    In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

    Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

    While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
    Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

    Chocolate Chip Cookies

    This is our much-requested cookie recipe...

    1C. Butter (softened) Makes about 4 doz.
    1C. White Sugar
    1C. Brown Sugar

    2 Eggs
    2t. Vanilla

    3C. Flour*
    1t. Baking Soda
    1t. Salt

    Stir in 2C. Chocolate Chips.

    Drop onto pans by spoonfuls and bake at 350 for about 10-12 minutes.

    * If the batter is a little dry, add a little water, if it seems too sticky, add a little more flour