1 7/8 Cup Flour
1 1/2 Cup Sugar
3/4 tsp Salt
1 1/2 tsp Baking Soda
3/4 Cup Margarine
1 1/2 Cup Smashed Bananas
3 Eggs
Mix flour, sugar, salt & baking soda. Add margarine. Cut into flour. Mash bananas w/fork and add to flour along with beaten eggs. Fold in quickly. Place in greased/floured rounds. Drop on counter. Bake at 350 for 30 minutes or less depending on your pans. Watch it closely to make sure it doesn't burn.
Frosting:
1 Cup Powdered Sugar
4 oz. Cream Cheese
1/2 Stick Softened Butter
1 tsp Vanilla
Monday, December 15, 2008
Monday, November 24, 2008
Oatmeal Carmelitas
I found this recipe the other day and it looked heavenly so I thought I would pass it along. Also, it says you can use whole wheat flour instead of white if you choose, which I always try to do. Enjoy!
2 cups all purpose flour
2 cups quick cooking oats
1 1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter melted
2 cups semi-sweet chocolate chips
1 cup walnuts chopped
2 oz creamy caramel sauce(in a jar)
Preheat oven to 350 degrees. Grease a 9x13 pan. In a medium bowl, stir together flour, oats, brown sugar, baking soda, and salt. Add melted butter; stir to combine. Press 1/2 of batter into the bottom of the baking pan. Bake for 10 minutes. Remove from oven and sprinkle with chocolate chips and walnuts. Drizzle carmel sauce over top and crumble remaining oat mixture evenly of top, patting down lightly. Bake for an additional 15 to 20 minutes or until top is golden brown. Cool before cutting.
2 cups all purpose flour
2 cups quick cooking oats
1 1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter melted
2 cups semi-sweet chocolate chips
1 cup walnuts chopped
2 oz creamy caramel sauce(in a jar)
Preheat oven to 350 degrees. Grease a 9x13 pan. In a medium bowl, stir together flour, oats, brown sugar, baking soda, and salt. Add melted butter; stir to combine. Press 1/2 of batter into the bottom of the baking pan. Bake for 10 minutes. Remove from oven and sprinkle with chocolate chips and walnuts. Drizzle carmel sauce over top and crumble remaining oat mixture evenly of top, patting down lightly. Bake for an additional 15 to 20 minutes or until top is golden brown. Cool before cutting.
Sunday, November 23, 2008
Longhorn brunch casserole
My sister Barbara made this amazing breakfast casserole for us when we were visiting her in CA this last summer. It was so yummy that I thought you would all want it!
1 Lb. Jimmy Dean regular or hot sausage
2-4 oz. can green chilies
1 lb. longhorn cheese, grated
1 lb. monterey Jack cheese, grated
9 eggs beaten
1 cup milk
2 TB flour
paprika
Brown sausage and drain well on paper towels. In a lightly greased 9X13 pyrex baking dish, layer sausage with cheese and chilies. Combine eggs, milk, and fllour in a food processor or blender. Pour over sausage, etc. in pan. Sprinkle with paprika and bake at 350 for 40-45 minutes. Serves 10-12
The thing that was cool about this was that there were only four of us and so we ate it for several days, just warming up a square in the microwave. So you could even make the whole batch and then freeze it in small squares and just have it once in awhile for a special breakfast treat. It is different than the bread one we all have, a nice change.
1 Lb. Jimmy Dean regular or hot sausage
2-4 oz. can green chilies
1 lb. longhorn cheese, grated
1 lb. monterey Jack cheese, grated
9 eggs beaten
1 cup milk
2 TB flour
paprika
Brown sausage and drain well on paper towels. In a lightly greased 9X13 pyrex baking dish, layer sausage with cheese and chilies. Combine eggs, milk, and fllour in a food processor or blender. Pour over sausage, etc. in pan. Sprinkle with paprika and bake at 350 for 40-45 minutes. Serves 10-12
The thing that was cool about this was that there were only four of us and so we ate it for several days, just warming up a square in the microwave. So you could even make the whole batch and then freeze it in small squares and just have it once in awhile for a special breakfast treat. It is different than the bread one we all have, a nice change.
Butternut Bisque
This recipe was made up one day when we were craving some butternut squash soup. Everyone really loved it, so hopefully you will too!
1 medim butternut squash peeled and chopped
1 large sweet potatoe peeled and chopped
3 large apples peeled and chopped
1 large onion, peeled and chopped
1/2 tsp. cinnamon
Cover vegetables in pot with chicken broth, (I used two 32 ounce cardboard containers from Costco)
Bring to a boil, turn down to medium and cook till very tender. Puree with a hand blender in the pot and then blend in 3/4 cup sour cream. Add salt and pepper to taste and enjoy!
1 medim butternut squash peeled and chopped
1 large sweet potatoe peeled and chopped
3 large apples peeled and chopped
1 large onion, peeled and chopped
1/2 tsp. cinnamon
Cover vegetables in pot with chicken broth, (I used two 32 ounce cardboard containers from Costco)
Bring to a boil, turn down to medium and cook till very tender. Puree with a hand blender in the pot and then blend in 3/4 cup sour cream. Add salt and pepper to taste and enjoy!
papaya Talapia
I made this up for dinner at Ben and Molly's when Reagan was born because they had a ripe papaya to use up, and everyone raved, so I decided I would pass it on!
Put 4-6 (costco talapia fillets, just what I used) in a 9X13 pan. Lightly sprinkle with olive oil and squeeze the juice of 1 lemon on them and a 2 inch piece of fresh ginger finely chopped. Sprinkle with salt and pepper. Set aside.
Saute, until tender, in a large skillet in a little olive oil:
1/2 c large onion chopped
6 sliced mushrooms
4 medium tomatoes chopped
1/3 c chopped cilantro
1/4 c chopped green pepper
Mix together 1 cup chicken broth and 1 juice box full of apple juice, (sorry, they had juice boxes handy) add 1 scant TB of flour and whisk till mixed.
Slice papaya in half and deseed - slice half of it in thin slices and lay on talapia with 1 cup chopped pea pods to about 1/2 inch, clipping the pointy ends. With a braun blender or hand blender or just your regular blender, smoosh up the other half papaya with the broth and apple juice and add to sauteed mixture. Pour over fish and bake at 350 just until fish is opaque, about 20 min.
Put 4-6 (costco talapia fillets, just what I used) in a 9X13 pan. Lightly sprinkle with olive oil and squeeze the juice of 1 lemon on them and a 2 inch piece of fresh ginger finely chopped. Sprinkle with salt and pepper. Set aside.
Saute, until tender, in a large skillet in a little olive oil:
1/2 c large onion chopped
6 sliced mushrooms
4 medium tomatoes chopped
1/3 c chopped cilantro
1/4 c chopped green pepper
Mix together 1 cup chicken broth and 1 juice box full of apple juice, (sorry, they had juice boxes handy) add 1 scant TB of flour and whisk till mixed.
Slice papaya in half and deseed - slice half of it in thin slices and lay on talapia with 1 cup chopped pea pods to about 1/2 inch, clipping the pointy ends. With a braun blender or hand blender or just your regular blender, smoosh up the other half papaya with the broth and apple juice and add to sauteed mixture. Pour over fish and bake at 350 just until fish is opaque, about 20 min.
German Red Cabbage
This is an old family favorite that I made for Danielle and Jordan after she had our new baby, Skyler! She requested this!
1 whole red cabbage
4 small or 3 mediium apples
1 medium onion
1/4 cup butter
1/3 c. rice vinegar
about 1 cup chicken broth, may need to add more
salt and pepper to taste
Chop all the above and put in a large pot with chicken broth
Turn the burner on high until it boils, then immediately turn to medium and cover and steam until all the liquid is gone. At that point everything should be very very tender and all the color of red cabbage. Don't undercook. It takes about 45 min. Then add butter and vinegar and stir until coated, add salt and pepper to taste. Enjoy!
1 whole red cabbage
4 small or 3 mediium apples
1 medium onion
1/4 cup butter
1/3 c. rice vinegar
about 1 cup chicken broth, may need to add more
salt and pepper to taste
Chop all the above and put in a large pot with chicken broth
Turn the burner on high until it boils, then immediately turn to medium and cover and steam until all the liquid is gone. At that point everything should be very very tender and all the color of red cabbage. Don't undercook. It takes about 45 min. Then add butter and vinegar and stir until coated, add salt and pepper to taste. Enjoy!
Pumpkin Cheesecake
Gingersnap Crust:
Gingersnaps and Butter (ratio 15 cookies to ¼ c. butter)
Filling:
16 oz. cream cheese, at room temp
1 c. sugar
1 c. nonfat cottage cheese
1⅓ c. canned pumpkin
1 tbsp vanilla extract
1½ tsp cinnamon
1 tsp flour
¼ tsp ground allspice
¼ tsp ground cloves
pumpkin spice, to taste
6 egg whites
Preheat oven to 325. Lightly grease a 8 or 9 inch spring form pan.
Crust:
In a food processor/blender grind the gingersnaps until crumbly. Mix with melted butter and press to the bottom and edges of spring form pan. Bake for 10 minutes and remove.
Filling:
Beat cream cheese and sugar until blended. In a food processor, puree the cottage cheese until smooth and creamy. Add the pumpkin, cottage cheese, vanilla, flour and spices to the cream cheese mixture and blend well. Add the egg whites until blended. ** Add the pumpkin spice to taste, I also added some extra of the other spices to taste)
Bake 80 minutes, or until the cheesecake puffs and the center is almost set. (***To avoid cracking while baking, on the bottom shelf place a broiling pan, or glass casserole dish and fill with water, this helps create more moisture in the over to keep the cheesecake from cracking) Transfer to a wire rack and cool.
Serve with fresh whipped cream!
Gingersnaps and Butter (ratio 15 cookies to ¼ c. butter)
Filling:
16 oz. cream cheese, at room temp
1 c. sugar
1 c. nonfat cottage cheese
1⅓ c. canned pumpkin
1 tbsp vanilla extract
1½ tsp cinnamon
1 tsp flour
¼ tsp ground allspice
¼ tsp ground cloves
pumpkin spice, to taste
6 egg whites
Preheat oven to 325. Lightly grease a 8 or 9 inch spring form pan.
Crust:
In a food processor/blender grind the gingersnaps until crumbly. Mix with melted butter and press to the bottom and edges of spring form pan. Bake for 10 minutes and remove.
Filling:
Beat cream cheese and sugar until blended. In a food processor, puree the cottage cheese until smooth and creamy. Add the pumpkin, cottage cheese, vanilla, flour and spices to the cream cheese mixture and blend well. Add the egg whites until blended. ** Add the pumpkin spice to taste, I also added some extra of the other spices to taste)
Bake 80 minutes, or until the cheesecake puffs and the center is almost set. (***To avoid cracking while baking, on the bottom shelf place a broiling pan, or glass casserole dish and fill with water, this helps create more moisture in the over to keep the cheesecake from cracking) Transfer to a wire rack and cool.
Serve with fresh whipped cream!
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