Friday, May 8, 2009
Gabi's Chicken Noodle Soup
Tuesday, April 28, 2009
Banana Bread -Healthy Version
Banana Bread – Karyn Parry
Healthier Recipe: (Recipe for three loaves)
Mix together
3/4 cup butter
1 cup of sugar
9 bananas
Mix together
3/4 cup of milk
3 teaspoons of lemon juice
4 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1/2 teaspoon of salt
1/2 cup of chopped walnuts (optional)
1/2 cup of chocolate chips (optional)
6 cups of flour
Add together and grease pans bake at 350 for 1 hour.
Four Cheese Macaroni
4 Cheese Macaroni - Karyn Parry
Ingredients
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterey Jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons grated Parmesan
2 tablespoons unseasoned bread crumbs
1 teaspoon olive oil
Directions
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.
Friday, April 3, 2009
Bonoffee Pie
Serves 8
INGREDIENTS
Crust
• 9 ounces graham crackers
• 1 stick butter, melted
Toffee sauce
• 1/2 cup (packed) dark brown sugar
• 1 14-ounce can sweetened condensed milk
• 1/2 cup (1 stick) butter
Filling
• 1 1/4 cups heavy cream
• 5 small bananas (about 1 1/2 pounds total)
DIRECTIONS
To make the crust: Line the bottom of a 9-inch springform pan with parchment paper.
Blend the graham crackers in a food processor until they are finely ground.
Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.
Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.
To make the toffee sauce: Place a medium-heavy saucepan over medium heat.
Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.
Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.
Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.
Keep the remaining caramel sauce at room temperature.
To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
Slice the remaining bananas and arrange them decoratively over the pie.
Rewarm the remaining toffee sauce gently over low heat.
Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.
Cut the pie into wedges and transfer to plates.
Drizzle each pie wedge with more sauce and serve.
6 eggs, 1 cup flour, 1 cup milk, 1/2 cup sugar, 1/4 c. frozen orange juice concentrate (undiluted), 1T. butter
Combine eggs, flour, milk, sugar and oj in blender. Blend well. Add T butter and blend more. Preheat oven to 450. Butter or spray pan to pie pan or quiche dish. Bake 20 minutes until done.
Double the recipe in a 9x13 pan (25 to 35 minutes) You can also triple the recipe and it will fill a 9x13 pan. Just watch your time. Done will knife comes out clean.
Serve with powdered sugar, syrup, strawberries, or any berries.
Thursday, April 2, 2009
Bowtie Pasta Salad
1 jar Girard's Romano cheese dressing
Pour dressing over pasta, marinate in refrigerator overnight.
Add the following right before serving:
1 container crumbled Gorgonzola cheese
1 bag fresh spinach (sliced)
5 Roma tomatoes (quartered)
1 purple onion (sliced)
3-4 avocado's (bite size)
This salad always needs lots of fresh black pepper and salt! Add it to taste before serving-
by: Lisa Mathis
Pineapple Right Side Up Cake
1 – 20 oz can pineapple, crushed
½ C sugar
1 –9 oz cool whip
1 small pkg. coconut (Optional)
2 small pkgs. instant vanilla pudding
Bake cake and let cool.
Punch holes in the top of the cake with a wooden spoon handle.
Bring pineapple and sugar to a boil. Pour over the cake.
Make the pudding and spread on the top.
Spread Cool Whip on the pudding.
(I like to mix the pudding and cool whip and then spread it on top.)
Sprinkle with coconut.
Wednesday, April 1, 2009
Poppy Seed Cake
Hello, ladies! Here is my recipe that I wasn't able to provide last night due to empty ink cartridges in our printer! I had lots of fun with you all. :)
Poppy Seed Cake- Marcie Kolb
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding mix (3.4 oz)
4 eggs
1 C. sour cream
½ C. vegetable oil
½ C. milk
1/3 C. poppy seeds
*Combine all ingredients; stir until blended and then beat at medium speed for 5 minutes. Pour into greased and floured bundt pan. Bake at 350 for 45-50 mins. Enjoy!
Quick and Easy Artichoke Dip
Cowboy Salsa
Corn Salsa
Tuesday, March 31, 2009
Quiche
Bacon or Ham Quiche by Karyn Parry
1 ½ cup grated swiss cheese
1 unbaked 9” pie shell
½ cup evaporated milk
½ tsp salt
½ tsp dry mustard
8 slices crisp bacon, crumbled or ham cubed
3 eggs
1 cup milk
¼ tsp pepper
chopped onions optional
Sprinkle cheese and bacon or ham in bottom of pie shell. Beat remaining ingredients together and pour into shell. Bake 350 for 45 mins.
Wednesday, March 18, 2009
Tasty Chicken Marinade
1 can 7-up
3/4 C oil
3/4 C soy sauce
1 Tbls lemon juice
2 Tbls garlic powder
If you bake it you leave it in the marinade, or you can grill without. The beauty is it soaks some of the ingredients in, but not too much.
Enjoy!
Calico Beans
Personal Notes: |
- 1/2 Lb. Hamburger
- 1/2 Lb. Bacon
- 1 onion
- 1/2 c. Ketchup
- 1/2 c. Brown Sugar
- 1 t. Mustard
- 1 T. Vinegar (rice)
- 1 can Baked Beans (drained)
- 1 can. Kidney Beans (drained)
- 1 can. Butter Beans (drained)