Hot Vanilla

This is seriously my new favorite drink ever! It tastes like a warm version of homemade ice cream. Basically, the classic hot chocolate treat has been turned on it's head by serving up steaming mugs of this vanilla-flavored tummy warmer.

Please note: I didn't have chocolate syrup the first time I made it but used the Nestle Quick Chocolate powder and it worked great.

Start with the topping. In a medium bowl, whip 1/2 cup of whipping cream until it's frothy. Add 1 tablespoon of chocolate syrup and a dash of cinnamon, then continue to whip the mixture until everything is well blended and peaks form. Makes enough to top about 6 drinks.

For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in 1/2 teaspoon of vanilla extract. Top with a dollop of chocolate cream, a drizzle of chocolate syrup, and a dash of cinnamon.

Indian Pudding

Here is a good dessert to make for Thanksgiving dinner or anytime near the Thanksgiving holiday. It is one the Pilgrims used to eat. I had so much fun making this with Hunter.

You need:
1 quart of milk
3/4 cup molasses
1 cup cornmeal
1/2 stick of butter
2 tablespoons of sugar
1/2 teaspoon of salt
1/4 teaspoon each of nutmeg, cinnamon, and ginger
2 beaten eggs
1 teaspoon of shortening
1 saucepan
1 spoon
1 baking dish

How to do it:
1. Heat the milk in a saucepan.
2. Add molasses and cornmeal to the milk. Stir until it is all mixed together. Now boil.
3. Remove the pan from the heat. Add the butter, sugar, salt, nutmeg, cinnamon, and ginger. Cool for about 10 minutes.
4. Stir in the already beaten egg.
5. Grease the baking dish with shortening.
6. Pour in the pudding.
7. Bake at 325 degrees for an hour.

Top it with ice cream or yogurt. Indian pudding is good hot or cold.

Mint Chocolate Fudge

A new variation from the traditional fudge. Please note that it says confectioner's coating and not sugar. I didn't have coating on hand but used white chocolate chips (1 cup) in it's place and it was very tasty!

Prep time: 10 minutes
cook time: 15 minutes

2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
1 cup white confectioner's coating
1 tablespoon peppermint extract
1 drop green food coloring (optional)

1. Line an 8 or 9 inch square pan with waxed paper.
2. In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocholate mixture at room temperature.

3. In another heavy saucepan over low heat, melt white confectioners' coating (or use white chocolate chips) with remaning sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.

4. Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.

Oven Baked Sweet Potato Fries

Very yummy! It's an easy way to get my kids to eat something healthy. They don't realize that they are eating a vegetable.

1-1 1/2 lb. sweet potatoes
1/4 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. cinnamon
(can also add 1/2 tsp. paprika)

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.

Place the sweet potatoes into a sealable plastic bag. Add oil, salt, and cinnamon. (May also add paprika). Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Rice Krispie Earth Recipe

This is so much fun to make with kids. Hunter had a blast making them and eating them too. Great to use if teaching your children about creation or about the earth. Could also make it on Earth Day!

1/4 cup margarine
40 regular marshmallows (Or entire small bag of mini-marshmallows)
1/2 tsp. vanilla
6 cups Rice Krispies
green and blue food coloring

Melt margarine and marshmallows over medium heat in a large pot, stir in vanilla and rice krispies.

Divide into two bowls.

Add green food coloring to one bowl and blue food coloring to the second.

Stir!

Allow the children to take a scoop from the blue bowl and a scoop from the green bowl and mash them together in a ball (the earth).

Set the balls aside until completely cool.

Sweet and Sour Chicken

Love this recipe! The pineapple adds a nice variety to the mix!

Ingredients:
1 ib. boneless, skinless chicken breat meat- cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger

1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stirfry for 1 to 2 minutes.

2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

3. Serve with rice. (I like brown rice with this recipe! And I'll also serve with hawaiian sweet bread!)

Pumpkin Muffins-Easy Fall Recipe

These are so yummy, easy, and relatively good for you, and they make your house smell like fall. Enjoy!
From Susanna Pippel
Thanks Susanna!


Pumpkin Muffins

1 yellow cake mix
1 15-oz. can of pumpkin
1 tsp. cinammon
1/4 tsp. nutmeg
1/4 tsp. ground cloves

Preheat oven to 350 degrees. Grease 12-muffin pan or line with muffin/cupcake liners. Mix dry ingredients together, and then add pumpkin and combine thoroughly. (You might want to use an electric mixer, but you don't have to.) Divide evenly in muffin pan. Bake 20-25 minutes.

Autumn Cheesecake

A yummy apple cheesecake that's perfect for the fall!

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Ready in: 4 hours
Yields: 12 servings

Ingredients:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

2(8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples, peeled, cored, and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

1. Preheat oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springfoam pan. Bake in preheated oven for 10 minutes.

2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon the apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim. Let cool, then remove the rim of pan. Chill cake before serving.

Orange Roughy or Talipa Fish

Sent from Krystel Hodgden. Great idea! Sounds yummy!

One of my favorites is orange roughy or talipa fish baked in shredded coconut, Mandarin oranges, and butter at 350 for about 45 minutes.

Herbed Packet Potatoes

Ingredients:
2 tablespoons butter or margarine
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 1/2 pounds small red potatoes, cut in half

1. Preheat oven to 450 degrees F. In a 3 quart saucepan, melt butter with parsely, lemon peel, salt, and pepper over medium-low heat. Remove saucepan from heat; add potatoes and toss well to coat.

2. Place potato mixture in center of 24" by 18" sheet of heavy duty foil. Fold edges over and pinch to seal tightly.

3. Place package in jelly-roll pan and bake until potatoes are tender when potatoes are pierced (through foil) with knife, about 30 minutes. Makes 6 accompaniment servings.

Each serving: about 126 calories (29 percent caloris from fat), 2g protein, 20g carbohydrate, 4g total fat (2g saturated), 10mg cholesterol, 241 mg sodium.

Rosemary Apricot Chicken

Very good recipe. It made enough for two nights of meals and some. Could serve hot or cold. It has a delicious, tangy-sweet flavor that everyone will love.

Note: You could buy already cut up chicken (i.e. boneless, skinless chicken breasts, drumsticks, etc.) to save on time and just marinate it in the Rosemary mixture and add the apricot mixture when baking.

Ingredients:
4 garlic cloves, crushed with garlic press
2 teaspoons salt
1 teaspoon dried rosemary, crumbled
1/2 teaspoon ground black pepper
2 chickens (3-4 pounds each) each cut into quarters and skin removed from all but wings
1/2 cup apricot preserves
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard

1. In cup, combine garlic, salt, rosemary, and pepper; rub mixture on chicken. Place chicken in large bowl or ziptight plastic bags; cover or seal bags and refrigerate chicken 2 hours to marinate.

2. Preheat oven to 350 degrees F.Arrange chicken, skinned side up, in 2 large roasting pans (17" by 11 1/2") or 2 jelly roll pans (15 1/2" by 10 1/2"). Roast chicken 25 minutes, rotating pans between upper and lower oven racks halfway through roasting.

3. Meanwhile, in small bowl, with fork, mix apricot preserves, lemon juice, and mustard. Brush apricot mixture over chicken. Continue roasting, rotating pans after 10 minutes, until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer. Serve chicken hot, or cover and refrigerate to serve cold.

Each serving: about 267 calories (30 perent calories from fat), 35g protein, 9g carbohydrate, 9g total fat (2g saturated), 108mg cholesterol, 519 mg sodium.

Black Bean Soup

My husband is not a fan of black beans but loves this soup. It's very filling and low in calories. One bowl filled us up and we had leftovers for lunch the next day. However, we did save room for eating those raisin cookies for dessert! ;-) The tortilla chips served with it was a nice added touch. If you wanted to add another item to the menu for that night, you could serve this with cornbread too.

Note: I only had one can of chicken broth which is close to 2 cups but I ended up adding almost a full can of water to it in place of it and it still was very flavorful.

Saute 1 chopped onion, 1 Tbsp. cumin and 4 minced garlic cloves in 2 Tbsp. olive oil. Add 3 1/2 cups low sodium chicken broth, 3 chopped tomatoes, one 15 ounce can black beans, and one 1.4 ounce can diced green chile peppers. Bring to a boil, cover, and simmer 5 minutes. Add 1 Tbsp. snipped fresh cilantro. Garnish soup with crushed tortilla chips.

Really Good Low-fat Raisin Oatmeal Cookies

Found this on the Sunmaid website as I was looking for a healthier version of cookies. These are awesome! Low sodium, low fat, and low cholesterol.

Prep time: about 10 minutes
Cook Time: 10-12 minutes

Ingredients:
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup fat free vanilla or plain yogurt
2 tablespoons canola or corn oil
1 large egg
1 teaspoon vanilla
1 1/3 cups uncooked old fashioned or quick-cooking rolled oats
1 cup raisins

Heat oven to 350 degrees F. Cover 2 cookie sheets with parchment paper.

Combine flour, baking powder, cinnamon, baking soda and salt together in small bowl.

Combine brown sugar, yogurt, oil and egg and vanilla in large bowl. Add flour mixture to make blended dough.

Stir in oats and raisins. Drop mixture by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.

Bake for 10 to 12 minutes until very lightly browned. Do not overbake.Slide cookies on the parchment paper onto the countertop to cool.

Nutrition:
Dietary fiber: 4%. Nutrients per serving (1 cookie): Calories 63, Protein 1.1g, Fat 1.1g (Sat. Fat 0.1g),Carbohydrates 12.7g, Dietary Fiber 1g, Cholesterol 5mg, Sodium 63mg.

Roquefort Pear Salad

We love pears, especially in the fall. This is a great fall salad!

Serves 6
Ready in 30 minutes.

1 head leaf lettice, torn into bite size pieces
3 pears- peeled, cored, and chopped
5 ounces roquefort cheese, crumbled
1 avocado- peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup sugar1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with pecans (from other reviewers suggestions from a recipe website, it said to add 1 tsp. water with pecans and sugar to boil). Continue stirring gently until sugar has melted and carmelized the pecans. Carefully transfer the nuts onto waxed paper. Allow to cool and break into pieces.

For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper.

In a large serving bowl, layer lettuce, pears, cheese, avocado, and green onions. Pour dressing over salad. Sprinkle with pecans and serve.

Savory Pancakes

Tasty and nutritious.

1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg 1/4 cup milk
1 cup grated carrots
1 cup grated zucchini
2 small scallions, diced
vegetable oil
sour cream and salsa (optional)

1. In a large mixing bowl, stir together the flour, baking powder, salt and pepper. In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly.

2. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed.

3. Removed the pancakes from the pan. Once they're cool enough to touch, roll them up and use a toothpick to secure each one if needed. Serve the pancakes warm with a side of sour cream and salsa, if desired. Makes 5 rolls.

German Pancake with Berries

This is just an awesomely delicious GIANT pancake. These are ingredients you generally have on-hand. You may just need to get some berries for it.

Ingredients:
2 tablespoons butter
2 eggs
1/2 cup all-purpose flour
1/2 cup reduced fat milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups fresh blueberries, raspberries, blackberries, and sliced strawberries
2 tabelspoons powdered sugar

1. Heat oven to 400 degrees. Place butter in a 10" ovenproof skillet. Put the skillet in the oven for 3-5 minutes, or until butter melts. Whisk eggs in a bowl. Add flour, milk, granulated sugar, vanilla, and salt; whisk until the mixture is smooth. Immediately pous batter into the hot skillet. Bake for 20-25 minutes, or until puffed and browned.

2. Remove from the oven. The pancake will fall in the center as it cools. To serve, top with berries and powdered sugar. Serve immediately. Makes 6 servings.

Nutrition info: 166 calories; 4g protein; 6g fat; 25g carb; 40mg calcium; 2g fiber.

Apple Crisp

This is a new version that I decided to try that included maple syrup. For the calorie-conscious, you can use light Maple syrup. This was a fun one to make with Hunter. We made it for Johnny Appleseed's birthday so that made making it even more fun!

Serves:8
Filling:
5 granny smith apples, peeled, cored, chopped small (I used Golden Delicious)
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brownsugar
2 tabelspoons maple syrup
1 tablespoon lemon juice

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Preheat oven to 350 degrees F.

For the filling:
Mix the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:
Mix flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35-40 minutes. Cool 10 minutes before serving.

Asparagus Swiss Quiche

INGREDIENTS
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
3 eggs
1/2 cup half-and-half cream

DIRECTIONS
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

FYI

Just to let you know, you can click on older posts on the bottom of this blog to find more recipes. Or go to the months section on the left side to find more recipes.

Sugar Coated Pecans

Great with a summer salad, as a snack, mixed with granola, etc. Very yummy and very addicting!

INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Savory Crescent Chicken

-Another yummy recipe from Susanna! Can't wait to try it!

3 oz. cream cheese, softened
3 T butter or margarine, divided
2 c. cubed cooked chicken*
2 T milk
¼ tsp. salt
1/8 tsp. black pepper
1 T chopped chives or green onions
1 T chopped green bell pepper
1 T chopped pimiento
1 8 oz. can refrigerated crescent rolls
¾ c. crushed seasoned croutons
*10 oz. canned chicken can be substituted. If you used canned chicken, do not add salt.
Preheat oven to 350°. Blend cream cheese and 2 T butter. Add all other filling ingredients, mixing well. Separate crescent rolls into 4 squares, pressing to seal perforations. Spoon equal amounts of filling into center of each square. Pull corners to center of each square and press to seal. Melt 1 T butter, brush tops of pastry with butter, and top with crushed croutons. Bake on ungreased cookie sheet 20-25 min. Chicken pockets can be assembled and frozen—extend baking time slightly. Generously serves 2—sparingly serves 4.

Penne Pasta with Spicy Tomato Vodka Cream Sauce

Thanks Susanna! :)

1 lb. penne pasta, cooked
¼ c. extra-virgin olive oil
4 garlic cloves, minced or pressed
¼ tsp. crushed red pepper flakes (or to taste)
Kosher salt (or table salt)
1 28-oz. can crushed tomatoes or tomato puree
2 T vodka (or more for drinking)
½ c. heavy cream
Freshly chopped parsley and freshly grated Parmesan cheese for garnish

In a large skillet, sauté garlic, crushed red pepper, and a pinch of salt over low heat until garlic is just golden—be careful not to let the garlic burn.
Add tomatoes, stirring well, and simmer uncovered over low-medium heat until sauce begins to thicken—about 15 min. Taste for seasoning.
Add cooked pasta and toss. Add vodka and toss. Add cream and toss.
Reduce heat to low, cover, and let sit for a couple of minutes.
Serve with chopped parsley and grated Parmesan.

Peanut Butter Cup Cookies

1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F.
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bakes at 374 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Hawaiian Banana Nut Bread

Hawaiian Banana Nut Bread
This recipe is great because it makes 2 loaves of bread. You can make one for yourself and one for a function or neighbor. The bread is also very filling and thick so a small slice will be quite filling! Great as a breakfast bread or for a dessert bread served with a scoop of ice cream! :)

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 2 - 9x5 inch loaves

INGREDIENTS
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Banana Cake w/ Banana Butter Icing

Banana Cake
This is an incredibly moist banana cake from a mix. Can be made without icing but with icing makes it even more divine! Made this for our family reunion! Can't wait to make it again!

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 inch pan

INGREDIENTS
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.


Banana Butter Icing
Can be used on banana cake, white cake or peanut butter cake.


INGREDIENTS
1/4 cup butter, softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar

DIRECTIONS
Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.

THE ULTIMATE HEALTHY DINNER- Grilled Salmon with Cranberry Sauce

Makes: 4 servings
Start to Finish: 20 minutes

1/2 cup sweetened dried cranberries
1/2 cup cherries, pits removed
1 tablespoon sugar
2 tablespoons apple juice
2 tablespoons minced candied ginger
1 teaspoon orange peel
4 4oz. wild salmon fillets
1 teaspoon dried thyme or lemon thyme
salt and pepper to taste
12 whole cloves

Preheat grill, stovetop grill or broiler on high. To make salsa, simmer cranberries, cherries, sugar, apple juice, candied ginger and orange peel in a medium saucepan over medium heat for 5 minutes, or until cranberries are plump and soft. Remove from heat and cool.

Season salmon fillets with thyme, salt and pepper. Grill or broil for 3-5 minutes on each side. Spoon 1/3 cup salsa onto plate. Place salmon fillet in the center and garnish with chives. Serve with brown rixe and lightly steamed spinach and broccoli.

WHY IT'S GOOD FOR YOU:
SALMON: One of the best sources of protein and omega 3 fatty acids, which have been linked to drecreased risk for cardiovascular disease, diabetes, Alzheimer's and asthma and may play a role in fighting depression.

CRANBERRIES: Rich in fiber and an excellent source of quercetin and immuneboosting vitamin C, cranberries may protect against heart disease, urinary tract infections, peridontal disease, and stomach ulcers.

GINGER: Thanks to its antiflammatory properties, it can help combat motion and morning sickness as well as joint pain in those suffering from certain types of arthritis.

CHERRIES: They can help to lower cholesterol and reduce inflammation, and are loaded with vitamins A, C and all the Bs, plus calcium, iron, potassium, and fiber.

BROWN RICE: This whole grain contains B vitamins, which have been shown to help protect against some types of breast cancerm Alzheimer's and heart disease.

SPINACH AND BROCCOLI: These vegetables are high in fiber and calcium and may help prevent colon, breast, bladder and cervical cancers.

Beef Kabobs with Grilled Asian Slaw

Think of this as a giant Asian Cold Slaw Salad. I took the beef off of the kabobs and put them on top of my salad. The teriyaki sauce makes it taste absolutely wonderful.

Ingredients:
1 to 1 1/4 lbs. boneless beef sirloin steak, cut into 3/4 inch pieces
1 cup teriyaki sauce, homemade or storebought
1 small head grenn cabbage, tough outer leaves removed
1 bunch green onions
6-8 rings fresh pineapple (if absolutely have to you can use canned pineapple rings)
1/4 cup canola oil, plus more for brushing

In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat gas grill to medium-heat, and oil the grates.

Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef.

Grill the beef for 2 minutes per side, turning once, or until cooked to your liking. Grill the cabbage, onions, and pineapple rings for 2-3 minutes or un til you have visible grill marks, turning them once with tongs. Bring everything inside.

Chop the onions (include some of the green), the pineapple, and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serves 4.

Chewy Chocolate Chip Oatmeal Cookies

Found this one on Allrecipes.com when I had a craving for Oatmeal cookies. This recipe has 998 ratings for it, mostly 5 star so I thought I would give it a try. It is definitely delicious. Don't forget a glass of milk with it. You'll need it!

PREP TIME 15 Min
COOK TIME 12 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 2 dozen
US METRIC

INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Shrimp Scami over Grilled Tomatoes

From the Biggest Looser Show! I haven't tried it yet but it sounds outstanding!

Shrimp Scampi over Grilled Tomatoes
Serves 4

1/2 cup of extra-virgin olive oil
2 tablespoons garlic paste or 6 cloves garlic, finely chopped
4 large beefsteak tomatoes, halved horizontally
Salt and freshly ground pepper
4 tablespoons butter (1/2 stick)
1 1/2 pounds of very large shrimp, peeled and deveined, tails removed
Juice of 3 lemons
1/3 cup chopped fresh flat-leaf parsley

1. Heat a grill pan/broiler/grill on high.
2. In a small bowl, combine 2 tablespoons of the olive oil with ½ tablespoon of the garlic.
3. Brush the tomatoes with the garlic oil and season to taste with salt and pepper. Grill until slightly charred all over, about 2-3 minutes per side. Set aside.
4. Meanwhile, in a large sauté pan, heat the butter and the remaining olive oil over medium heat. Add the remaining garlic and cook, stirring constantly, for about 30 seconds. Do not allow garlic to brown.
5. Season the shrimp and pepper and add to pan. After about 1 ½ minutes, flip shrimp and add lemon juice to the pan. Simmer until shrimp are just cooked through, about 1 ½ more minutes. Add parsley to pan and season to taste with salt and pepper.
6. Place two tomato halves on each of four plates. Divide the shrimp evenly over the tomatoes. Generously spoon the sauce over the top of everything and serve.

*On-air, The Biggest Loser contestants made substitutions to some key ingredients in the recipes to limit the number of calories.

Orange Almond Salad

Can be made ahead, but add bacon, almonds, and dressing when ready to serve. Quantity= 4-6 servings
Chilling Time= a few hours

Dressing: 1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon almond extract

Combine oil, sugar, vinegar, salt and almond extract. Mix well and chill.

Salad: 6 cups mixed greens (romaine or leaf lettuce)
1 (11 oz.) can mandarin oranges, drained
1 cup sliced celery
6 sliced bacon, cooked and crumbled
1/3 cup slivered almonds, toasted

Combine greens, oranges, and celery/ Just prior to serving, add bacon and almonds. Pour dressing over all and lightly toss.

Cheese Biscuits

Makes 8 large biscuits

These biscuits have become one of the signature items at the Lady and Sons Restaurant.

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 cup Crisco shortening
3/4 cup grated cheddar cheese
1 cup butermilk
Strawberry butter (optional)

Preheat oven to 350 degrees F.
Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over-stir. Drop by spoonfuls onto a well-greased baking sheet. Bake 12-15 minutes. Serve with Strawberry Butter, if desired.

Strawberry Butter
Makes about 1/2 cup

1/4 cup (1/2 stick) butter, softened
2-3 tablespoons confectioner's sugar
2-3 tablespoons finely chopped strawberries

In a small bowl, combine all ingredients until blended.

Pecan Pie

4 large eggs, beaten
2/3 cup firmly packed brown sugar
1/4 teasponn salt
1 1/3 cups light corn syrup
1/4 cup melted butter
1 teaspoon vanilla
1 1/2 cups pecan halves

Preheat oven to 400 degrees. Combine eggs and sugar in mixing bowl, beat until blended.

Add salt, corn syrup, butter, vanilla and pecans. Mix well. Pour into a prepared pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 25-35 minutes more or until set in center. Let cool before serving.

Pineapple Casserole

2 (20 oz.) cans pineapple chunks
1 cup sugar
6 tablespoons all-purpose flour
2 cups shredded cheddar cheese
1/2 cup melted butter or margarine
1/2 cup Ritz cracker crumbs

Drain pineapple, reserving 6 tablespoons juice. Combine sugar and flour, and stir in reserved pineapple juice; add cheese and pineapple chunks, mixing well. Spoon mixture into a greased 9 x 13 inch pan.

Combine melted butter and cracker crumbs, stirring well; sprinkle over pineapple mixture. Bake at 350 degrees for 20-30 minutes or until crumbs are lightly browned. Yield: 8-12 servings.

Whiskey Sauce/ Fresh Lemon Sauce for Bread Pudding

Whiskey Sauce

1/2 cup butter
1 cup sugar
1/2 cup half-and-half
2 tablespoons whiskey

Combine butter, sugar and half-and-half in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Let cool, and add whiskey. Yield: 1 1/2 cups.

Fresh Lemon Suace

1 cup water
1/2 cup sugar
2 tablespoons cornstarch
pinch of salt
1 tablespoon butter or margarine
2 teaspoons grated lemon rind
1/3 cup lemon juice

Combine first 4 ingredients in a 2 cup glass measure, stirring until smooth. Microwave at HIGH for 3 minutes, stirring after 2 minutes, then at 1 minute interbals. Add remiaining ingredients; mocrowave at HIGH for 1 minute, stir well.

Bread Pudding

1 loaf stale French Bread, cubed
1-quart milk
4 eggs, beaten
2 cups sugar
1 tablespoon vanilla
1 tablespoon nutmeg
1 tablespoon connamon
4 tablespoons butter
1/2-1 cup raisins, optional
1/4-1/2 cup chopped pecans, optional

Mix all ingredients and pour into 2 quart casserole sprayed with Pam. Bake in a 350 degree oven for 45 minutes to an hour or until a knife inserted in middle comes out clean. Serve with either Whiskey or Lemon Sauce.

Cranberry-Orange Glazed Ham

1 (16-18 pound) smoked fully cooked ham
Whole cloves
2 1/2 cups firmly packed brown sugar, divided
1 1/3 cups cranberry juice cocktail
1/2 cup honey
1/4 cup cider vinegar
1 1/2 tablespoons all-purpose flour
3 tablespoons prepared mustard
3 tablespoons butter or margarine
2-3 oranges, sliced
about 6 maraschino cherries, halved

Slice skin from ham. Score fat on ham in a diamond design and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermomeer, making sure it does not touch bone. Bake at 325 for 3-3 1/2 hours.
Combine 1/2 cup sugar, cranberry juice, honey, cider vinegar, flour mustard, and butter in a saucepan, mixing well. Bring to a boil and cook 1 minute.
Coat exposed portion of ham with remaining sugar. Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed place cherry half on each pick.
Pour hot cranberry mixture over ham; bake an additional 1 hour or until thermometer registers 140 degrees, basting ham with pan juices twice. Yield: 25-30 servings.

Tossed Avocado Do-Ahead Salad

Juice of 2 lemons
3/4 cup oil
Accent
Beau Monde Seasoning
6 green onions
2 avocados
2 heads Romaine lettuce
Parmesan Cheese

Squeeze lemon juice in the bottom of a salad bowl. Add oil. Accent and Beau Monde. Stir together. Chop onions, slice avocados and add to the lemon juice moxture. Fill the bowl with lettuce and sprinkle with Parmesan Cheese on top. Cover with Saran Wrap and refrigerate. Toss at serving time. Serves 12.

Apple Spinach Salad

Makes 4 Servings

1 (6 oz.) package fresh baby spinach
2 small granny smith apples, chopped
1/2 cup cashews
1/4 cup golden raisins
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon celeery salt

Combine first 4 ingredients in a bowl.
Whisk together sugar and next 4 ingredients until blended. Serve dressing with salad.
Prep: 10 minutes.

Note: you can chill dressing up to 1 day, whisk well before serving.

Roasted Corn Guacamole Dip

A totally awesome dip from Desiree!!! Thank you!!!

Roasted Corn Guacamole

6 tablespoons corn oil
2 cups frozen corn kernals, thawed
6 avocados, chopped
4 tomatoes, chopped
1/4 cup minced red onion
1/2 cup chopped cilantro
1/4 cup lime juice
2 teaspoons minced jalapeno pepper
2 teaspoons minced garlic
2 teaspoons apple cider vinegar
1/4 teaspoon cumin
1 tablespoon kosher salt

Spread 2 tablespoons of the corn oil on a baking sheet and add the corn. Roast at 450 degrees for 8 minutes. Transfer to a mixing bowl. Add the remaining 4 tablespoons corn oil, avocado, tomatoes, onion, cilantro, lime juice, jalepeno pepper, garlic, vinegar, cumin and kosher salt to the corn in the order listed and mix well. Chill until serving time. Serve with round tortilla chips.
Serves 10-12

Good luck!

Chocolate Chip Cupcakes

Not sure where I got this recipe from (if it was any of you, let me know so credit can be given where credit is due!)! I found it in my recipe box today and decided to make it since I'm trying to use up ingredients before we move. Very yummy!

Makes 12 cupcakes (when I made it, it made 18)
Bake at 375 for 20-25 minutes

SIFT IN LARGE BOWL
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. salt
1 tsp. soda

STIR TOGETHER IN SEPARATE BOWL
1 TBSP. vinegar
1 tsp. vanilla/ almond (didn't have vanilla on hand so used almond ext. instead)
1/2 c. vegetable oil
1 c. water


Stir (don't beat) the wet mixture into the dry mixture, set aside.

CREAM CHEESE FILLING: Beat the following together
1 sm. 3 oz. softened cream cheese
1/3 c. sugar
2 unbeaten eggs
1/8 tsp salt

After you beat together, add 1 small bag of chocolate chips to the cream cheese mixture. (I had half a bag so I also used mini baking M&Ms).

Now, the fun begins! Fill each papered cupcake 1/2 full with batter, put 1 large tablespoon of the cream cheese stuff on top. Bake at 375 for 20 minutes.

They need no frosting! They are not the most beautiful, but they taste great, freeze well, etc.

CHILI RELLENO SOUFFLE

From Donna McCoy

CHILI RELLENO SOUFFLE

1 7 oz. can whole green chili's [I used chopped]
1 lb. cheddar cheese
1/2 lb. jack cheese
4 eggs
2 T. flour
1/2 tsp. salt
1 13 oz. can evaporated milk

Sauce:
1 small can tomato sauce
1/2 package taco seasoning mix

Wash seeds from chili in cold water. [I did not do this] Put chili's in bottom of buttered baking dish.
Grate cheese- sprinkle on top of chili's. Mix flour, salt, milk, egg and pour over cheese and chili's.
Bake 30 minutes at 350 degrees or until toothpick comes out clean. Mix taco sauce and tomato sauce and pour on top and bake for 5 more minutes. "It's Oh so good!"