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.

Bonoffee Pie

Banoffee 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.

Magnolia Hotel Puffy Pancakes

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.

Bowtie Pasta Salad

1 box Farfelle pasta (cooked & cooled)
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 yellow cake mix
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.

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

2 14 oz cans of artichokes (packed in water, not oil)

2 cups of freshly grated parmesan cheese

1 cup of mayonnaise

salt and pepper

Method

Drain the artichokes from the can. Coarsely chop them.

Combine chopped chokes, parmesan, an dmayon into a microwave serving dish

Microwave on high heat for 5 minutes.  Add fresh ground pepper and salt to taste.

Serve with toasted French Baguettes, crackers or leaves of endive.

by Monica Strang

Cowboy Salsa

6 med tomatoes chopped

1 can black beans drained

1 bunch green onions, chopped

2 large avocadoes

1 small package of white sweet corn

salt and pepper

juice of a lime

1/4 cup light olive oil

1/4 cup red wine vinegar

1 envelope good seasons italian dressing

1/3 cup water mix 

1 bunch cilantro, chopped

by Molly

Corn Salsa

1 can corn 

1 can blackeye peas

2 tomatoes, chopped

1 bunch cilantro, chopped

1 bunch green onions, chopped

2 avocadoes, cubed

1 envelope "Good Seasons" Italian Dressing

(make according to directions)

Mix everything together; serve with tortilla chips or on top of salad

by Erin Uda