When people hear "chocolate ganache" they expect something elegant and well it is. 3 simple ingredients make a most delicious treat. Use this as a filling for cakes, to dip cookies and fruit into or as a topping on creme filled cupcakes. You can also use this as a base to make your own homemade truffles!!
12 oz chocolate chips
1 tsp. corn syrup
2 cups of heavy cream
In a large bowl add chocolate chips and corn syrup. In a seperate saucepan, heat cream just until scalding and pour over chocolate chips. Stir well until all ingredients are incorparated. Let cool for 5 minutes before using.
Saturday, April 23, 2011
Cream filled cupcakes
I love to make these cupcakes for my children and they love to eat them. It warms my heart to see their eyes close with that first bite and whipped cream on their little noses. It's just a handful of bliss.
For the cupcakes you will need a box of dark chocolate fudge cake mix. Prepare according to package directions.
For the cream filling...
1 quart heavy cream
1 cup confectioners sugar
2-3 T bottled or jarred caramel sauce
Whip heavy cream in a cold bowl until it begins to thicken and get fluffy. Add sugar and caramel sauce. Whip for a total of ten minutes. Place finished whipped cream in a pastry bag and set aside.
When cupcakes are cooled to room temperature, Place the tip of the pastry bag into the center of the cupcake and squeeze until the filling peeks from the top. Repeat until all cupcakes are filled.
Top the filled cupcakes with the remaining whipped cream, vanilla butter cream or chocolate ganache
For the cupcakes you will need a box of dark chocolate fudge cake mix. Prepare according to package directions.
For the cream filling...
1 quart heavy cream
1 cup confectioners sugar
2-3 T bottled or jarred caramel sauce
Whip heavy cream in a cold bowl until it begins to thicken and get fluffy. Add sugar and caramel sauce. Whip for a total of ten minutes. Place finished whipped cream in a pastry bag and set aside.
When cupcakes are cooled to room temperature, Place the tip of the pastry bag into the center of the cupcake and squeeze until the filling peeks from the top. Repeat until all cupcakes are filled.
Top the filled cupcakes with the remaining whipped cream, vanilla butter cream or chocolate ganache
Basic vanilla buttercreme icing
1 stick butter
1 8 oz pkg cream cheese
2 tsp milk
1 tsp vanilla extract
1 lb pkg confectioners sugar
Mix butter and cream cheese together until creamy. Gradually add the sugar, milk and vanilla until icing is well blended and stiff.
1 8 oz pkg cream cheese
2 tsp milk
1 tsp vanilla extract
1 lb pkg confectioners sugar
Mix butter and cream cheese together until creamy. Gradually add the sugar, milk and vanilla until icing is well blended and stiff.
Tuesday, April 19, 2011
4 layer pie: The lemon edition
Lemon is my husbands absolute favorite dessert flavor. I make the chocolate version for him often but this Lemon version knocked his socks off. This recipe can also be “lightened” up very easily for the health conscious.
1st layer
Butter recipe cake mix prepared according to package directions. (substitute 2 egg whites per 1 egg and equal amounts of plain applesauce for the oil to make it healthier) Add the juice and zest of one lemon or 2 tsp lemon extract. Also add 1tsp vanilla
2nd layer:
8 oz cream cheese
1 cup whipped topping
1 cup powdered sugar
1 tsp vanilla flavoring
3rd layer
1 small box each lemon and vanilla instant pudding
3 cups milk
4th layer
3 cups of whipped topping
Make the cake according to package directions and pour half the mixture into 9x13in baking dish. Use the other half for cupcakes (as a treat for the kiddies). Let the cake cool for at least 15-20 minutes before adding the second layer. While the cake is baking mix the ingredients for the second layer. After the cake has cooled spread the second layer mixture over the cake. Refrigerate for 15 minutes and mix together the third layer in the meantime. Once the third layer is mixed pour over the second layer and refrigerate over night. The next day before serving top with whipped topping (4th layer), cut into squares and serve. Serves 12-15.
1st layer
Butter recipe cake mix prepared according to package directions. (substitute 2 egg whites per 1 egg and equal amounts of plain applesauce for the oil to make it healthier) Add the juice and zest of one lemon or 2 tsp lemon extract. Also add 1tsp vanilla
2nd layer:
8 oz cream cheese
1 cup whipped topping
1 cup powdered sugar
1 tsp vanilla flavoring
3rd layer
1 small box each lemon and vanilla instant pudding
3 cups milk
4th layer
3 cups of whipped topping
Make the cake according to package directions and pour half the mixture into 9x13in baking dish. Use the other half for cupcakes (as a treat for the kiddies). Let the cake cool for at least 15-20 minutes before adding the second layer. While the cake is baking mix the ingredients for the second layer. After the cake has cooled spread the second layer mixture over the cake. Refrigerate for 15 minutes and mix together the third layer in the meantime. Once the third layer is mixed pour over the second layer and refrigerate over night. The next day before serving top with whipped topping (4th layer), cut into squares and serve. Serves 12-15.
Tortilla soup
1lb ground beef or turkey or chicken breast cut into cubes. (meat is optional)
1 small onion, chopped
1 28 oz can of diced tomatoes
1 14oz can black beans
1 14 oz canned or frozen corn
1 pkg taco seasoning
1 lime for juice and zesting
1 clove of garlic
2 T. fresh chopped cilantro
2 cups of water
1 pkg 20 count flour tortillas cut into thin strips.
In a large pot cook the meat until just about done then add remaining ingredients in order except for the tortillas. Simmer for 20 minutes of medium heat. Fry the tortillas and add 1/2 of them to soup. Serve with red onions, avocado chunks, cooked rice, shredded cheese, sour cream, remaining tortilla strips and lime wedges
1 small onion, chopped
1 28 oz can of diced tomatoes
1 14oz can black beans
1 14 oz canned or frozen corn
1 pkg taco seasoning
1 lime for juice and zesting
1 clove of garlic
2 T. fresh chopped cilantro
2 cups of water
1 pkg 20 count flour tortillas cut into thin strips.
In a large pot cook the meat until just about done then add remaining ingredients in order except for the tortillas. Simmer for 20 minutes of medium heat. Fry the tortillas and add 1/2 of them to soup. Serve with red onions, avocado chunks, cooked rice, shredded cheese, sour cream, remaining tortilla strips and lime wedges
Broccoli Cheese Soup
1 medium onion, chopped fine
3 tablespoons butter
3 tablespoons flour
1 can cream of chicken soup
4 cups water
2 cups milk (I used 2%)
1/2 tsp rosemary
1 tsp thyme
1tbsp each salt and pepper
1 bag of frozen chopped broccoli
1 1/2 c. shredded cheese
1 cup half and half
*may add 2/3 c. uncooked rice or 2 cups diced potatoes to make it more filling*
*may also add 2 boneless chicken breast, cut into small chunks*
In a large pot, melt the butter and saute the onions (If you’re going to add chicken do it now). Add the flour and stir until mixture is pasty. Add the cream soup and slowly whisk in milk and water. Add seasonings and bring to a simmer (if you’re going to add rice or potatoes do it now). After 15 minutes reduce the heat and add broccoli and cheese and stir until cheese is melted. Add half and half, simmer for 5 more minutes then serve.
3 tablespoons butter
3 tablespoons flour
1 can cream of chicken soup
4 cups water
2 cups milk (I used 2%)
1/2 tsp rosemary
1 tsp thyme
1tbsp each salt and pepper
1 bag of frozen chopped broccoli
1 1/2 c. shredded cheese
1 cup half and half
*may add 2/3 c. uncooked rice or 2 cups diced potatoes to make it more filling*
*may also add 2 boneless chicken breast, cut into small chunks*
In a large pot, melt the butter and saute the onions (If you’re going to add chicken do it now). Add the flour and stir until mixture is pasty. Add the cream soup and slowly whisk in milk and water. Add seasonings and bring to a simmer (if you’re going to add rice or potatoes do it now). After 15 minutes reduce the heat and add broccoli and cheese and stir until cheese is melted. Add half and half, simmer for 5 more minutes then serve.
The best Lasagna ever made!! Well by me anyway.....
I love making lasagna from scratch. It just takes forever and a day to make it and do it right but honey let me tell you it is soo worth it! I have been searching for years to find the perfect combination of flavors. When I made it last week I think I finally got it right.
First I made Italian meatballs the night before and let them marinate in jarred marinara sauce overnight. I also made a Bechamel (white cream sauce).
Next I made the cheese mixture of ricotta, asiago, parmesan and mozzerella cheese with fresh italian parsley, black olives and pesto.
Then I prepared the noodles according to package directions and then gave them an olive oil bath. Oven ready noodles work just as well too.
Once I had all the ingredients together, the layering process began.
The whole process took forever but Maaaannn! It sure was good and I know this because there were no leftovers. Ha! Ha!
Italian Meatballs
1/2 cup of milk
2 cups parmesan cheese
1/4 fresh chopped parsley
1 cup Italian style bread crumbs
2 T miced garlic
2lbs ground chuck
1lb ground Italian sausage
2 T. sugar
1 tsp nutmeg
1 tsp cinammon
2 eggs
1 t salt
1 1/2 t pepper
1 tsp cavenders greek seasoning
Mix mixture with your hands and roll in to medium 2-bite size balls. Fry in olive oil and until brown. While the meat balls are cooking warm up 2 jars of marinara sauce. You can make own sauce but that’s a whole ‘nother post. When the meatballs are brown let them simmer in marinara sauce until ready to serve. You can serve them with parmesan garlic mashed potatoes or pasta for traditional spaghetti and meatballs. In this case I mashed them to make a meat sauce.
Bechamel Sauce:
3 Tbsp butter
3 Tbsp flour
2 Cups milk
1 tsp nutmeg (optional)
1 tsp paprika
1 cup grated parmesan cheese
Melt butter and whisk in flour. Pour milk in all at once ant whisk until smooth and add seasonings. Add cheese and simmer on low heat until thickened.
Ricotta cheese mixture:
12 oz ricotta
1 cup each shredded parmesan. asiago, and mozzerella cheese.
2 T pesto sauce
1 T crushed black olives
1 T fresh parsley
2 eggs
Mix all ingredients well.
First I made Italian meatballs the night before and let them marinate in jarred marinara sauce overnight. I also made a Bechamel (white cream sauce).
Next I made the cheese mixture of ricotta, asiago, parmesan and mozzerella cheese with fresh italian parsley, black olives and pesto.
Then I prepared the noodles according to package directions and then gave them an olive oil bath. Oven ready noodles work just as well too.
Once I had all the ingredients together, the layering process began.
The whole process took forever but Maaaannn! It sure was good and I know this because there were no leftovers. Ha! Ha!
Italian Meatballs
1/2 cup of milk
2 cups parmesan cheese
1/4 fresh chopped parsley
1 cup Italian style bread crumbs
2 T miced garlic
2lbs ground chuck
1lb ground Italian sausage
2 T. sugar
1 tsp nutmeg
1 tsp cinammon
2 eggs
1 t salt
1 1/2 t pepper
1 tsp cavenders greek seasoning
Mix mixture with your hands and roll in to medium 2-bite size balls. Fry in olive oil and until brown. While the meat balls are cooking warm up 2 jars of marinara sauce. You can make own sauce but that’s a whole ‘nother post. When the meatballs are brown let them simmer in marinara sauce until ready to serve. You can serve them with parmesan garlic mashed potatoes or pasta for traditional spaghetti and meatballs. In this case I mashed them to make a meat sauce.
Bechamel Sauce:
3 Tbsp butter
3 Tbsp flour
2 Cups milk
1 tsp nutmeg (optional)
1 tsp paprika
1 cup grated parmesan cheese
Melt butter and whisk in flour. Pour milk in all at once ant whisk until smooth and add seasonings. Add cheese and simmer on low heat until thickened.
Ricotta cheese mixture:
12 oz ricotta
1 cup each shredded parmesan. asiago, and mozzerella cheese.
2 T pesto sauce
1 T crushed black olives
1 T fresh parsley
2 eggs
Mix all ingredients well.
Monday, April 18, 2011
Flourless chocolate cake
1 stick of unsalted butter
6 ounces of dark chocolate, roughly chopped
1 cup of sugar
5 large eggs separated
1 1/2 cup finely ground almonds of hazelnuts**
1/4 tsp. salt
Preheat oven to 350*F and line 9 or 10 inch cake pan with parchment paper. Leave enough parchment paper hanging from the sides so the cooled cake can be lifted from the pan. Butter the sides and bottom of the pan.
Combine butter, chocolate and sugar in a double broiler or heat proof bowl set over simmering water. Make sure water doesn't touch the bowl. Heat about 5 minutes or until the butter is melted and the chocolate is soft. Remove from heat and stir until mixture is smooth. Cool to room tempearture.
Beat the egg yolks into the chocolate mixture, one by one, with a wooden spoon. Stir in the almonds.
Beat the egg whites with the salt in abowl until stiff peaks form. Fold into the chocolate mixture, one third at a time, just until the white streaks disappear. Scrape the prepared cake mixture into the pan and bake 40-60 minutes or until the cake is firm in the middle.
Serve with fresh strawberries, cover with chocolate ganache, serve with good vanilla ice cream, a dollop of fresh homemade whipped cream or just eat it plain or sprinkle with powdered sugar.
**Cooks tip. The almonds will grind easier if they've been blanched. To blanch just cook them in boiling water for 5-10 minutes then move them to a bowl of ice water. Grind in the blender until they become very fine.
***If you have allergies to nuts. You may substitute almonds for oatmeal flour. Take 3 cups of oatmeal and grind until fine to make 1 1/2 cups of oatmeal flour.
6 ounces of dark chocolate, roughly chopped
1 cup of sugar
5 large eggs separated
1 1/2 cup finely ground almonds of hazelnuts**
1/4 tsp. salt
Preheat oven to 350*F and line 9 or 10 inch cake pan with parchment paper. Leave enough parchment paper hanging from the sides so the cooled cake can be lifted from the pan. Butter the sides and bottom of the pan.
Combine butter, chocolate and sugar in a double broiler or heat proof bowl set over simmering water. Make sure water doesn't touch the bowl. Heat about 5 minutes or until the butter is melted and the chocolate is soft. Remove from heat and stir until mixture is smooth. Cool to room tempearture.
Beat the egg yolks into the chocolate mixture, one by one, with a wooden spoon. Stir in the almonds.
Beat the egg whites with the salt in abowl until stiff peaks form. Fold into the chocolate mixture, one third at a time, just until the white streaks disappear. Scrape the prepared cake mixture into the pan and bake 40-60 minutes or until the cake is firm in the middle.
Serve with fresh strawberries, cover with chocolate ganache, serve with good vanilla ice cream, a dollop of fresh homemade whipped cream or just eat it plain or sprinkle with powdered sugar.
**Cooks tip. The almonds will grind easier if they've been blanched. To blanch just cook them in boiling water for 5-10 minutes then move them to a bowl of ice water. Grind in the blender until they become very fine.
***If you have allergies to nuts. You may substitute almonds for oatmeal flour. Take 3 cups of oatmeal and grind until fine to make 1 1/2 cups of oatmeal flour.
Sunday, April 17, 2011
4 layer pie
I made this pie for the very first time for a friends baby shower as it is her favorite dessert. For those of you that have had it before, you probably know that it typically has a regular pie crust on the bottom but hubby wanted me to change it up so that it would have a softer crust which led me use chocolate cake as my first layer. This has quickly become my husbands favorite dessert and he requests it almost weekly. This recipe can also be “lightened” up very easily for the health conscious.
1st layer
Dark chocolate fudge cake mix prepared according to package directions. (substitute 2 egg whites per 1 egg and equal amounts of plain applesauce for the oil to make it healthier)
2nd layer:
8 oz cream cheese
1 cup whipped topping
1 cup powdered sugar
1 tsp vanilla flavoring
3rd layer
1 small box each chocolate and vanilla pudding
3 cups milk
4th layer
3 cups of whipped topping
Make the cake according to package directions and pour half the mixture into 9x13in baking dish. Use the other half for cupcakes (as a treat for the kiddies). Let the cake cool for at least 15-20 minutes before adding the second layer. While the cake is baking mix the ingredients for the second layer. After the cake has cooled spread the second layer mixture over the cake. Refrigerate for 15 minutes and mix together the third layer in the meantime. Once the third layer is mixed pour over the second layer and refrigerate over night. The next day before serving top with cool whip (4th layer), cut into squares and serve. Serves 12-15.
1st layer
Dark chocolate fudge cake mix prepared according to package directions. (substitute 2 egg whites per 1 egg and equal amounts of plain applesauce for the oil to make it healthier)
2nd layer:
8 oz cream cheese
1 cup whipped topping
1 cup powdered sugar
1 tsp vanilla flavoring
3rd layer
1 small box each chocolate and vanilla pudding
3 cups milk
4th layer
3 cups of whipped topping
Make the cake according to package directions and pour half the mixture into 9x13in baking dish. Use the other half for cupcakes (as a treat for the kiddies). Let the cake cool for at least 15-20 minutes before adding the second layer. While the cake is baking mix the ingredients for the second layer. After the cake has cooled spread the second layer mixture over the cake. Refrigerate for 15 minutes and mix together the third layer in the meantime. Once the third layer is mixed pour over the second layer and refrigerate over night. The next day before serving top with cool whip (4th layer), cut into squares and serve. Serves 12-15.
Ultimate Caramel Apples
Fall is my favorite time of year. I love all the beautiful colors and the warm scents that make up this time of year. One of my kids favorite treats this time of year are caramel apples. Here’s my recipe.
2 bags caramel bits
1 bag toffee bits
4 tbsp water
10 medium -large green or fuji apples and popsicle sticks
Clean apples, remove the stems and insert the stick in the middle. Add candy bits and water to a medium saucepan and melt. Stir occasionally. Let cool for a few minutes and dip and swirl the apples until completely covered. Place apples on cookie sheet that has been sprayed with cooking spray or set in disposable muffin cups. Let cool in the refrigerator for 1 hour before serving.
OR
Roll them in them in your choice of cookie crumbs, nuts, sprinkles, or pretzel crumbs. Baking chips (white chocolate, chocolate chips, butterscotch, peanut butter and toffee bits.) work great too.
2 bags caramel bits
1 bag toffee bits
4 tbsp water
10 medium -large green or fuji apples and popsicle sticks
Clean apples, remove the stems and insert the stick in the middle. Add candy bits and water to a medium saucepan and melt. Stir occasionally. Let cool for a few minutes and dip and swirl the apples until completely covered. Place apples on cookie sheet that has been sprayed with cooking spray or set in disposable muffin cups. Let cool in the refrigerator for 1 hour before serving.
OR
Roll them in them in your choice of cookie crumbs, nuts, sprinkles, or pretzel crumbs. Baking chips (white chocolate, chocolate chips, butterscotch, peanut butter and toffee bits.) work great too.
Buttermilk Pie
My Aunt Noopy used to make this when I was little. She would make 5 or 6 of them at time. She passed away a long time ago so I havent had it in a while. So the last time I made one, it was just as good as I remembered. 
1 unbaked 9 inch deep dish pie shell.
1 1/2 cup of sugar
1 tbsp flour
1 tbsp lemon zest
1 tsp pure vanilla extract
4 eggs
1 cup buttermilk
1 stick of melted butter.
Preheat oven to 350* Mix all the ingredients together in a large bowl. Pour mixture in the pie shell and bake for 25 minutes. Enjoy the goodness.
1 unbaked 9 inch deep dish pie shell.
1 1/2 cup of sugar
1 tbsp flour
1 tbsp lemon zest
1 tsp pure vanilla extract
4 eggs
1 cup buttermilk
1 stick of melted butter.
Preheat oven to 350* Mix all the ingredients together in a large bowl. Pour mixture in the pie shell and bake for 25 minutes. Enjoy the goodness.
Banana Pudding
This is a quick and easy recipe for banana pudding. You could make your own pudding from scratch but why when Jello brand is so delicious and easy to prepare. If you dress it up just a little bit people will think you stood over a stove and made it. This is one time I will insist you use name brand. It really does make a difference in this particular recipe. You can make and serve in a trifle dish or in pretty parfait glasses for indivdual servings or just keep it old school and make it in 1 big bowl. Here’s what you’ll need….
2 boxes vanilla wafers
3 boxes (2 vanilla and 1 banana creme) flavored pudding mix
6 cups milk
1/4 tsp cinnamon
1 tsp pure vanilla extract
6 bananas
2, 12 oz tubs of whipped topping or fresh whipped cream.
Crush half of one box of vanilla wafers and set aside. In large mixing bowl whisk the pudding mix, cinnamon, vanilla together slowly with the milk to avoid lumps. and set aside so the pudding will set. After 5 minutes, mash 2 of the bananas and fold into the pudding mixture. Take other 4 bananas and slice them thin.
Now begin the layering process. Line the bottom of the prefered serving dish with cookies (Use crushed cookies to fill in the spaces), then pudding, then bananas, then cool whip. Repeat the layers until the bowl is full. For the top layer put some whipped topping in a ziplock bag with small slit and pipe it around the edges and the in the center, Garnish with any remaining crushed cookies and let sit in the refrigerator for 1 hour before serving.
2 boxes vanilla wafers
3 boxes (2 vanilla and 1 banana creme) flavored pudding mix
6 cups milk
1/4 tsp cinnamon
1 tsp pure vanilla extract
6 bananas
2, 12 oz tubs of whipped topping or fresh whipped cream.
Crush half of one box of vanilla wafers and set aside. In large mixing bowl whisk the pudding mix, cinnamon, vanilla together slowly with the milk to avoid lumps. and set aside so the pudding will set. After 5 minutes, mash 2 of the bananas and fold into the pudding mixture. Take other 4 bananas and slice them thin.
Now begin the layering process. Line the bottom of the prefered serving dish with cookies (Use crushed cookies to fill in the spaces), then pudding, then bananas, then cool whip. Repeat the layers until the bowl is full. For the top layer put some whipped topping in a ziplock bag with small slit and pipe it around the edges and the in the center, Garnish with any remaining crushed cookies and let sit in the refrigerator for 1 hour before serving.
Blondies
•1/2 cup butter, room temperature
•2 cups light brown sugar, firmly packed
•2 eggs
•2 cups all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 teaspoon vanilla extract
•1 cup chopped pecans
•1 cup flaked coconut
•1 cup (6 ounce package) butterscotch or chocolate chips
Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Combine flour, baking powder and salt; add to creamed mixture; mix until smooth. Stir in vanilla, chopped pecans, coconut, and butterscotch chips. Spread butterscotch brownies batter in a greased and floured 13x9x2-inch baking pan. Bake at 350° for 25 to 30 minutes. Cut butterscotch brownies into bars while warm. Makes about 24 butterscotch brownies, (2-inch squares).
•2 cups light brown sugar, firmly packed
•2 eggs
•2 cups all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 teaspoon vanilla extract
•1 cup chopped pecans
•1 cup flaked coconut
•1 cup (6 ounce package) butterscotch or chocolate chips
Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Combine flour, baking powder and salt; add to creamed mixture; mix until smooth. Stir in vanilla, chopped pecans, coconut, and butterscotch chips. Spread butterscotch brownies batter in a greased and floured 13x9x2-inch baking pan. Bake at 350° for 25 to 30 minutes. Cut butterscotch brownies into bars while warm. Makes about 24 butterscotch brownies, (2-inch squares).
Banana Bread
1 cup granulated sugar
1 stick butter or margarine, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips or walnuts of 1/2 cup of each (optional)
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
1 stick butter or margarine, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips or walnuts of 1/2 cup of each (optional)
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
My mama's Pumpkin Bread
1 tsp. cinnamon
1tsp. nutmeg
1 C cooking oil
1 C canned pumpkin
1 1/2 c. unsifted flour
1 ½ c. oatmeal flour
1 1/2 tsp. salt
2 c. sugar
1 c. brown sugar
4 eggs
2/3 cup water
2 tsp. baking soda
1 c. chopped pecans or walnuts (opt)
*(To make oatmeal flour, put three cups of quick oats in a blender and grind on “chop” speed until it is a fine texture)
Mix together cinnamon, nutmeg, salt, sugars, oil, and eggs. Beat on medium speed 1 minute. Add pumpkin, water, baking soda, flours, and nuts. Beat 1 minute. Grease and flour three loaf pans (or a 1 tube pan) and divide evenly the mixture into the pans. Bake 1 hour or until bread springs back when touched in the center. Turn out while warm and let cool. The bread freezes well. It is also good with cream cheese glaze
1tsp. nutmeg
1 C cooking oil
1 C canned pumpkin
1 1/2 c. unsifted flour
1 ½ c. oatmeal flour
1 1/2 tsp. salt
2 c. sugar
1 c. brown sugar
4 eggs
2/3 cup water
2 tsp. baking soda
1 c. chopped pecans or walnuts (opt)
*(To make oatmeal flour, put three cups of quick oats in a blender and grind on “chop” speed until it is a fine texture)
Mix together cinnamon, nutmeg, salt, sugars, oil, and eggs. Beat on medium speed 1 minute. Add pumpkin, water, baking soda, flours, and nuts. Beat 1 minute. Grease and flour three loaf pans (or a 1 tube pan) and divide evenly the mixture into the pans. Bake 1 hour or until bread springs back when touched in the center. Turn out while warm and let cool. The bread freezes well. It is also good with cream cheese glaze
Best Fried Chicken
Assorted Chicken peices
1 cup hot sauce
2 tbsp Creole seasoning or Lawry’s seasoned salt
2 cups buttermilk
Flour for dredging and a dutch oven half full of canola oil.
Rinse and trim fat off chicken and paper towel dry. Add chicken, hot sauce and seasoning to a bowl and refrigerate 20 minutes ( the longer it marinates the better it tastes). Add buttermilk and refrigerate another 40 minutes.
Dredge chicken in flour before heating oil to let the flour sink in a bit.
Add chicken to hot grease and fry 30 minutes or until done.
Seriously. The. Best. Fried Chicken. I’ve ever made or had. So juicy and flavorful.
1 cup hot sauce
2 tbsp Creole seasoning or Lawry’s seasoned salt
2 cups buttermilk
Flour for dredging and a dutch oven half full of canola oil.
Rinse and trim fat off chicken and paper towel dry. Add chicken, hot sauce and seasoning to a bowl and refrigerate 20 minutes ( the longer it marinates the better it tastes). Add buttermilk and refrigerate another 40 minutes.
Dredge chicken in flour before heating oil to let the flour sink in a bit.
Add chicken to hot grease and fry 30 minutes or until done.
Seriously. The. Best. Fried Chicken. I’ve ever made or had. So juicy and flavorful.
Baked Eggs Rancheros
I got this recipe from a brunch cookbook that I checked out of the library. I made a few changes to it to make it heartier. This dish can be made in a pie plate and cut into wedges or in individual deep dish ramekins for a more elegant look.
12 corn tortilla shells, divided
4 oz ground pork or turkey breakfast sausage
1 can green chile enchilada sauce
6 large or extra large eggs, scrambles
1/2 cup buttermilk
1 cup mexican (fiesta) blend cheese or Monterey Jack
Spray the preferred baking dish cooking spray and set aside. In one skillet ground the sausage and cook on medium heat for 4 minutes then add the enchilada sauce to the sausage and simmer on low heat. On a separate skillet fry four of the tortilla shells until slightly crisp and place into the dish(es). Then add sausage mixture on top of the tortillas. Next pour the eggs over the sausage mixture. Top with buttermilk and shredded cheese. Bake 20-25 minutes on 375 untill golden brown and bubbly.
While the eggs are baking take the remaining tortilla and cut into strips. Fry until crispy and golden brown.
When the eggs are done baking let cool for a few minutes. Cut into wedges and serve with tortilla strips and fresh pico de gallo.
Easy Pico de gallo
3 medium tomatoes
1 6 oz can green chiles
1/2 red onion diced
zest and juice of 1 lime
1 tsp Italian seasoning
1 tsp fresh parsley.
Chop and add all the ingredients and add them to bowl. Mix well and serve.
12 corn tortilla shells, divided
4 oz ground pork or turkey breakfast sausage
1 can green chile enchilada sauce
6 large or extra large eggs, scrambles
1/2 cup buttermilk
1 cup mexican (fiesta) blend cheese or Monterey Jack
Spray the preferred baking dish cooking spray and set aside. In one skillet ground the sausage and cook on medium heat for 4 minutes then add the enchilada sauce to the sausage and simmer on low heat. On a separate skillet fry four of the tortilla shells until slightly crisp and place into the dish(es). Then add sausage mixture on top of the tortillas. Next pour the eggs over the sausage mixture. Top with buttermilk and shredded cheese. Bake 20-25 minutes on 375 untill golden brown and bubbly.
While the eggs are baking take the remaining tortilla and cut into strips. Fry until crispy and golden brown.
When the eggs are done baking let cool for a few minutes. Cut into wedges and serve with tortilla strips and fresh pico de gallo.
Easy Pico de gallo
3 medium tomatoes
1 6 oz can green chiles
1/2 red onion diced
zest and juice of 1 lime
1 tsp Italian seasoning
1 tsp fresh parsley.
Chop and add all the ingredients and add them to bowl. Mix well and serve.
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