Chocolate Chip Banana Bread

You need to prepare this recipe :

    3/4 cup butter (at room temperature)

    1 1/2 cups sugar

    2 eggs

    1 1/3 tablespoons milk

    3 ripened bananas

    2 cups flour

    1 teaspoon baking soda

    About 1/2 bag chocolate chips (totally your preference on how much you like)

How to make this recipe :

Preheat oven to 350 degrees.

In a large bowl, combine the sugar and the butter.  Use a mixer on low until combined.  Add eggs and blend.  Add milk and the bananas and mix for about 1 minute.  The batter may look at little lumpy – that’s ok!  Add the flour and the baking soda and mix until blended.  Stir in the chocolate chips.

Spray 2 loaf pans with non-cook spray and divide the batter among the two pans.

Bake for 45 minutes (mine took a little longer, but my ovens are not so great).  You should be able to insert a knife into the middle of the loaf and the knife should come out clean.

Remove from the oven and let cool about 30 – 45 minutes.  Remove from pan and serve (I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)

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Cream Cheese Pound Cake!

 4 stick butter, 4 cups sugar, 4 cups flour (cake or all purpose), 8 large eggs, 8 oz cream cheese, flavoring of choice! I leave my cream cheese, butter and eggs out to reach room temp. Cream butter, cream cheese and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add your flavoring. I used about 2 tsp each of vanilla and banana in this one! YUM! Grease and flour your tube pan and pour in batter. Make sure you lick the beater or your cake will not rise! LOL! Bake on 300 degree for 1 hour and 15 minutes, increase heat to 325 and bake another 30 minutes (if your cake is browning too fast, you may want to tent the top with foil.) You can test for doneness with a wooden skewer. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry. Remove from oven and allow to cool a few minutes before removing from pan. This is the base for several other pound cakes I make! I will share some of the others! As always, my recipes are a guide. Be creative...make it your own!

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Salted Caramel Apple Cake

6 Tbsp. cold butter
1 1/2 cups packed dark brown sugar
1 tsp. sea salt
5 Golden Delicious apples, cored, peeled, each cut into 8 wedges
1 1/2 cups whole wheat flour
1 Tbsp. apple pie spice (from McCormick’s but you can use nutmeg, cinnamon, and allspice)
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
2 eggs
1 tsp. vanilla
1/2 cup whipping cream
Whipped cream (optional)

Instructions ::

Heat oven to 350 degrees. Generously butter the bottom of a 10-inch round cake pan with 4 tbsp. butter; sprinkle with 1/2 cup of dark brown sugar and the sea salt. (Optional to use parchment paper.)
Heat remaining 2 tbsp. cold butter in a large skillet over medium heat. Add apples and sauté for 13 minutes, until soft.
In a large bowl, mix together the flour, spices, baking powder, and salt. Add in the butter, 1 cup of dark brown sugar, eggs, whipping cream and vanilla. Beat until smooth for about 2 minutes.
Fan apples over bottom of prepared pan. Spread batter on top of apples. Bake at 350 degrees for 40-45 minutes. Cool for 15 minutes.
Run a small knife around pan edge. Place a serving plate on top of the pan and turn plate and pan over together. Carefully remove pan. If any apples remain in the pan, place them on the cake.
Serve warm or at room temperature, alone or with whipped cream.

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Oven Roasted Smoked Sausage and Potatoes

1 package of smoked sausage

(Peel if necessary, and slice into rounds)

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into 1/2 inch cubes

olive oil

fine sea salt

freshly ground black pepper

sweet paprika

dried thyme

a handful of grated strong cheddar cheese

How to make this recipe :

Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

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The Best Yellow Cake

Ingredients :

    1 cup butter, softened

    1 1/2 cups sugar

    8 egg yolks

    3/4 cup milk

    2 teaspoons vanilla extract

    2 cups cake flour

    2 teaspoons baking powder

    1/2 teaspoon salt

How to make this recipe 

 Preheat oven to 350F. With butter, grease and flour 2 8-inch round cake pans.

 In a large mixing bowl, sift together flour, baking powder and salt, and set aside.

 In a large bowl or the bowl of an electric mixer fitted with a whisk attachment, cream together the butter and sugar until very light and fluffy.

 Mix in egg yolks, one at a time, mixing well after each addition and scraping down the sides of the bowl as you work. Stir in the vanilla extract.

 Add the flour mixture alternately with the milk, beginning and ending with the flour in three additions, mixing until just incorporated. Scrape down sides of bowl again, mix for another few seconds.

 Pour batter into the prepared pans, diving between pans evenly. Bake in the preheated oven for 25-30 minutes, or until tops of the cakes are golden and spring back when pressed very lightly, or until a cake tester or skewer inserted into the center of the cake comes out clean.

 Allow cakes to cool in their pans for 10 minutes before turning them out onto wire racks to finish cooling completley. Frost with Simple Chocolate Frosting.

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Crispy Cheddar Chicken

    4 large, boneless, skinless chicken breasts

    1-1 1/2 sleeve(s) buttery (Ritz) crackers

    1/2 cup milk

    2 cups grated/shredded cheddar cheese (approx.)

    Salt and pepper to taste

    1 tsp. dried parsley

    Sauce~Cream of Chicken Soup (recipe below)

Preparation:

    Cut each chicken breast into 3 large chunks.

    In a food processor, process crackers into fine crumbs.

    Pour milk, cheese, and crackers in to 3 separate bowls. Mix salt and pepper into cracker crumbs.

    Dip each chunk of chicken on the milk, then cheese, then the crumbs. (During this process, cheese will fall of the chicken, and end up all in the crumbs. Don't worry about it. It's all good.)

    Put into a greased 9 x 13 baking dish.

    Once all the chicken is in the dish, sprinkle parsley over it. 

    Cover with foil and bake in an oven preheated to 400 degrees, for 35 minutes. Remove the foil and bake an additional 10 minutes.

    Serve hot with cream of chicken soup. (I usually make the soup while the chicken bakes--the last 10 minutes of baking is just the right amount of time.)

Homemade Cream of Chicken Soup

 You need :

    3 tbsp. flour (+ more if needed)

    3 tbsp. butter

    1/2 cup chicken broth

    1/2 cup milk (I use SkimPlus)

    Salt and pepper to taste.

How to make:

    Melt butter in a medium saucepan over medium-low heat. 

    Once melted, whisk in flour until smooth and bubbly.

    Remove from heat and whisk in the chicken broth and milk.

    Return saucepan to heat and bring to a gentle boil, whisking constantly, until the soup thickens. (If after awhile, it seems to not be thickening enough, stir in a little more flour.)

    Turn off heat, and add salt and pepper to taste.

    Use immediately or store in refrigerator until later.

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Keyword :

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Homemade oven baked hot wings

1 1/3 C flour

2 T cayene pepper

2 T black pepper, coarse ground

1/3 C (plus a little) Chili powder

2 1/2 tsp onion powder

1 1/2 tsp salt, sea prefered for its fine grain

*each of these measurements is approximate -- I tend to cook by eye, but this time tried to measure while eyeing the amount

1 large bottle of Frank's Hot Sauce

1 stick of butter

How to Make It

Combine dray ingredients in gallon Ziploc bag.

Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.

Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I'm done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.

Place wings on a standard plate and refrigerate for 30 - 40 minutes.

Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.

After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.

Preheat oven to 375 degrees.

Flip the wings over once on the pan to coat both sides with oil.

Place in the 375 degree oven and set timer for 60 minutes.

After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.

Combine 1 bottle of Frank's RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.

After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.

During the 5 minute rest, prepare "serving dish" and "refuse dish." Long ago, I began putting a paper towel inside a grocery/plastic bag and place it in a bread pan. Clean up is quick and easy!

After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.

Place them in the serving dish. Grab a beer or margarita and ENJOY!

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Keyword :

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Crack Potatoes

You need to prepare this reecipe

 2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

How to make this recipe :

Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes.  

*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them.  I wrapped them with plastic wrap and then foil

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Toffee Caramel Apple Cake

You need to prepare this recipe

3 eggs

2 1/2 c sugar

1 1/2 c vegetable oil

3 c all purpose flour

2 tsp vanilla

1 tsp ground cinnamon

2 1/2 c diced apples

1 c chopped walnuts (optional)

1 c heath bar toffee bits 

CARAMEL SAUCE

1 stick butter

1 c light brown sugar

1/8 c milk

How to make this recipe :

Preheat oven 350 degrees.

Cream together sugar, eggs, and oil.

Add flour and cinnamon; mix together until well blended. (batter will be thick)

Add vanilla, nuts, and diced apples.

Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean.

Caramel sauce - combine all ingredients in a saucepan. Heat over medium heat. Bring to a boil stirring constantly. Boil for 2 minutes.

Use a butter knife or end of a wooden spoon to poke slits/holes in the warm cake. Pour caramel sauce over cake and sprinkle Heath Bar toffee bits over top of caramel sauce.

An alternate caramel sauce:

1 bag Kraft caramels unwrapped

1/3 cup evaporated milk

Combine caramels and evaporated milk in a glass bowl. Melt in microwave in 30 second increments. 

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Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)

1/2 cup parmesan cheese

1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly

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Beef Noodle Casserole

1 pound ground beef
1 (14½ oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
½ cup green pepper, chopped
1 (4 oz.) can sliced mushrooms, drained
1 clove garlic, chopped
2 teaspoons salt
2 teaspoons sugar
½ cup beef broth
1 (8 oz.) package cream cheese, softened
1 cup sour cream
⅓ cup onion, chopped
2 cups shredded Cheddar cheese, divided
1 (8 oz.) package wide egg noodles, cooked
Instructions

Brown ground beef in a skillet over medium-high heat; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar, and broth; cover and simmer over low heat for 10 minutes.
In a medium bowl, blend together cream cheese, sour cream, onion and one cup Cheddar cheese; set aside.
In an ungreased 13" x 9" inch baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350 degrees F. for 40 minutes.

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The Best Spaghetti Casserole

1 (16 ounce) package spaghetti

2 pounds ground beef

1/4 cup chopped onion

2 (26.5 ounce) cans meatless spaghetti sauce

1 (16 ounce) container fat-free sour cream

2 cups shredded mozzarella cheese, divided

1/2 cup Parmesan cheese

salt and black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.Bake in preheated oven until hot and bubbly, about 30 minutes.

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Italian Cream Cake

For the cake:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 1 cup flaked coconut
For the frosting:
• 1 cup chopped pecans
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 16 ounces confectioners' sugar, sifted

Instructions

To make the cake:

Preheat oven to 350°. Grease and flour 3 9-inch round cake pans.

Whisk together flour and baking soda. Set aside.

Using an electric mixer on medium speed, beat butter until fluffy. Gradually add sugar and beat well. add egg yolks, one at a time, beating well after each addition. Mix in vanilla.

Add flour mixture, alternating with buttermilk, and beat at low speed. Begin and end with flour mixture. Stir in coconut.

Beat egg whites until stiff peaks form. Gently fold into batter.

Pour batter into prepared pans. Bake for 25 minutes, or until a pick inserted into the center comes out clean.

Cool cakes in pans on wire racks for about 10 minutes. Then, remove from pans to wire racks to cool completely.

To make the frosting:

Toast pecans in a shallow baking pan at 350° for 5-10 minutes, or until toasted. Set aside to cool.

Using an electric mixer on medium speed, beat cream cheese, butter, and vanilla until creamy. Add confectioners' sugar and beat at low speed until blended. Then, increase mixer speed to high and beat until smooth. Stir in pecans.

Spread frosting between cake layers and on top and sides of cake

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Pecan Pie Bars

Crust 

Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.

2 cups of flour

1/2 cup of icing sugar (powdered/confectioners sugar)

1 cup of butter

Filling

Cream together:

1/2 cup sugar

3 eggs

Add:

1 cup light corn syrup

1 tsp vanilla

1/2 stick of butter (melted)

a pinch of salt

2 cups of pecans

When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.

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White Chicken Enchiladas

8 flour tortillas, soft taco size

2 cups cooked, shredded chicken (I used half of a rotisserie chicken)

2 cups shredded Monterey Jack cheese 

3 Tbsp butter 

3 Tbsp flour 

2 cups chicken broth 

1 cup sour cream 

1 (4 oz) can diced green chilies 

Preheat oven to 350 degrees. 

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down. 

In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese. 

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:: Pioneer Woman’s Cinnamon Rolls ::

 

DOUGH

1 quart whole milk

1 c. vegetable oil

1 c. sugar

2 packages active dry yeast

9 c. all-purpose flour

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 Tablespoon salt

FILLING

2 c. melted butter, plus more as needed

1/4 c. ground cinnamon for sprinkling

2 c. sugar, plus more as needed

Instructions :

1.  For the dough, heat the milk, vegetable oil, and sugar in a medium sauce pan over medium heat; do not allow the mixture to boil.  Set aside and cool to lukewarm.

2.  Sprinkle the yeast on top and let it sit on the milk for 1 minute.

3.  Add 8 cups of the flour.  Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

4.  Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour.  Stir thoroughly to combine.

5.  To assemble the rolls, remove half the dough from the pan.  On a floured baking surface, roll the dough into a large rectangle, about 30×10 inches.

6.  To make the filling, pour 1 cup of the melted butter over the surface of the dough.  Use your fingers to spread the butter evenly.

7.  Generally sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.

Feel free to taste anything left on the table.  And in a swimsuit if you happen to have one handy.  =)

8.  Now, beginning at the end farthest from you, roll the rectangle tightly toward you.  Use both hands and work slowly, being careful to keep the roll tight.

9.  When you reach the end, pinch the seam together.

10.  Transfer to a cutting board and with a sharp knife, make 1-1/2 inch slices.  One log will produce 20 to 25 rolls.

11.  Pour a couple of Tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.

12.  Place the sliced rolls in the pans, being careful not to overcrowd.

13.  Repeat the rolling/sugar/butter process with the other half of the dough and more pans.  Preheat the oven to 375 degrees.  Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.  Remove the towel and bake for 13 to 17 minutes, until golden brown.  Don’t allow the rolls to become overly brown.

 14.  After the rolls come out of the oven allow them to cool for 5 minutes.  While they are still warm drizzle the icing of your choice all over and spread evenly.*

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All-In-One Magic Bathroom Cleaner

 

-1 Professional Spray Bottle (it is worth the extra $1, trust me!)

-8 oz. Distilled White Vinegar

-4 oz. Lemon Juice

-2 oz. Liquid Soap (I use Dawn)

-2 tsp. Baking Soda

-10 oz water

To Mix:

Add the Baking Soda and Vinegar FIRST and let it fizzle out before adding the rest of the ingredients because it will foam. Funnel in all the ingredients, squeeze out the suds, screw on your cap and go make your bathroom sparkle!

To Use: 

Clear the surfaces, use toilet tissue to wipe off any dirt, hair, spilled liquids, ect. Using the lightest spray setting, spray down everything- sink, counter, mirror, faucets, tub and the whole toilet, inside and out. I let it sit while I sweep the floor. I then use a microfiber cloth to wipe down the surfaces from the cleanest to the dirtiest. In our house that means mirror, faucets, sink, tub/shower and then the toilet. Be sure to rinse out the tub/shower really well so it isn't slippery.

Stubborn stains in your tub? 

Whether its a dirt ring at the top or dirt stuck in the textured bottom, this will solve your problem! Spray down the problem area heavily, and then using a sponge with a non-scratch scrubber, scrub in a circular motion. Again, rinse very well and then put on your shades because its going to be shiny.

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Chicken Pot Pie

 

    2 cups cooked and shredded chicken

    1 cup sliced carrots

    1 cup frozen green peas

    ½ cup sliced celery

    ⅓ cup butter

    ⅓ cup chopped onion

    ⅓ cup flour

    ¼ teaspoon black pepper

    ¼ teaspoon garlic powder

    2 cups chicken broth (I used home-made stock, you may want to add salt in with the pepper, the stock had enough flavor that it didn’t need it.)

    ¾ cup milk

    2 ( 9 inch) unbaked pie crusts

Instructions

    Preheat oven to 425 degrees F (220 degrees C). Spray a 9 inch pie dish with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.

    Meanwhile, combine carrots, peas, and celery in a saucepan with the chicken broth. Bring to a boil and boil for 15 minutes. Drain and reserve broth. Stir the chicken into the vegetable mix.

    Cook the onions with melted butter in the saucepan over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously, pepper, salt if needed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat.

    Spread the chicken mixture evenly in the bottom pie crust. Pour hot broth mixture over the chicken, and cover with the top crust, pinching edges into the rim of the pie plate/bottom crust.

    Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.

    Cool for ten minutes before cutting.
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:: Chicken Roll Ups ::

6 oz cooked chicken breast, chopped

1 can crescent rolls

1 can cream of chicken soup

1/2 cup milk

1/2 cup cheese

Preheat oven to 350.  Lightly spray a 9x13-inch pan with cooking spray. 

Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

 Bake for 30 minutes or until bubbly.

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BANANA AND RAISIN CAKE

This cake is so good and even better with a cup of coffee.  It is a very moist cake, too.

1 cup raisins

1/4 cup rum (Can use apple juice, bourbon or water, too)

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3 eggs

2/3 cup sugar

1 teaspoon vanilla extract

1 cup applesauce

4 tablespoons butter or margarine, melted

1/2 cup buttermilk

2 bananas, cut into small pieces

1 cup nuts of your choice (Optional)

 

In a small dish cover the raisins with the rum and microwave for 1 minute.  Remove and set aside.  In a large bowl whisk together flour, baking soda, salt, cinnamon and cloves. I use the wire whisk and beat the eggs with the sugar, vanilla, applesauce and butter.  Combine egg mixture with flour mixture and stir with a spoon.  Add buttermilk and keep stirring.  Fold in bananas, raisins and nuts.  Pour into a 9 x 13 sprayed cake pan and bake in preheated 350 degree oven for 35 to 40 minutes checking for doneness as ovens vary.  Frost with your favorite frosting or with Cream Cheese Frosting below.  Enjoy!

Cream cheese frosting:

1 (8 oz.) pkg. cream cheese, softened

1 stick margarine, softened

1 box confectionery sugar (16 oz)

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency
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