Recipe from: Pampered Chef's More Stoneware Sensations cookbook
2 cups All-purpose flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup mashed ripe bananas (about 2)
1/3 cup milk
1/3 cup peanut butter
3 Tbsp vegetable oil
1 cup milk choc. chips, divided
1/3 cup peanuts, chopped
Preheat oven to 350 degrees. Spray bread pan. In bowl, combine flour, sugar, baking powder and salt. Add bananas, milk, peanut butter, oil and egg; stir just until dry ingredients are moistened. Stir in 3/4 cup of the milk chocolate chips. Spoon batter into pan. Chop peanuts. Sprinkle peanuts and remaining chocolate chips over the batter. Bake 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 min. Remove from pan and cool completely.
This one is also from the Better Homes and Gardens Cookbook. I was planning on taking a picture of it when I made it and then we ate it all without one picture being taken! This is a very easy recipe to do when you are wondering, hmmm... what can I do that is different, yet easy!? This is your answer! It's much like a "shake-n-bake" for pork.
4 pork loin chops, cut 3/4 in thick (I used boneless pork chops)
2 Tbsp melted butter
1 beated egg
2 Tbsp milk
1/4 tsp black pepper
1 cup herb-seasoned stuffing mix, finely crushed
1. Trim the fat from the meat (you don't have to do this if you are usuing a lean cut). Pour butterinto a 13x9 dish, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Drip chops into egg mixture. Coat both sides with stuffing mix. Place in prepared pan.
2. Bake, uncovered, in a 425 oven for 10 minutes. Turn chops. Bake for 10 - 15 minutes more or until done (160 degrees) and juices run clear.
Sorry the picture is a little fuzzy. I got this out of the Better Homes and Gardens Cookbook. It tastes great and Melanie really liked it! It can be kinda spicy too! Enjoy!!
2 1/2 to 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 Tbsp cooking oil
1 15 oz can black beans, rinsed and drained
1 14-1/2 oz can diced tomates, undrained
1 cup tomato juice
1 cup forzen whole kernel corn
2/3 cup uncooked long grain rice
1 tsp chili powder
1/8 to 1/4 tsp ground red pepper
1. Skin chicken, set aside
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 tsp salt. Bring to boiling. Transfer rice mixture to a 3 - quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breasts: 180 degree for thighs and drumsticks) and rice is tender.
Totally from the recipe on the back of the box, but SUCH a family favorite! The great thing about this is you can add whatever meat you like (I didn't for this one) and you can freeze it!! I always make the full batch and separate it into two different dishes (9x9) so I can freeze one. I hope your family likes it as much as mine does!
1 pkg. (1lb) SAN GIORGIO Ziti, uncooked
3 cups (about 28 oz jar) spaghetti sauce, divided
1-3/4 C (15 oz) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1/4 chopped fresh parsley or 1 Tbsp dried parsley flakes
1 tsp dried oregano leaves
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
3 Tbsp grated Parmesan Cheese
Heat oven to 375. Cook past according to package directions. In large bowl, stir together hot pasta, 1 -1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13x9 inch baking dish, spoon pasta mixture; top with remianing 1-1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each).
MAKE - AHEAD DIRECTIONS : Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil. Bake as directed, adding about 10 minutes to baking time.
2 t. olive or vegetable oil
8 oz green beans, cut into 1 1/2 inch pieces
1/2 medium yellow bell pepper, cut into 1/2 inch pieces
3 roma tomatoes, cut into 1/2 inch pieces
1/2 t. salt
16 oz frozen cheese-filled ravioli (from 24 oz bag)
1/2 c. sour cream
3 T. Basil Pesto (either purchased or homemade)
2 t. grated lemon peel
1. In 12-inch skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
2. Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, Basil Pesto, and lemon peel.
3. Drain ravioli; return to saucepan. Toss ravioli, vegetable mixture, and sour cream mixture.
1 lb. ground beef
1 medium onion, chopped
1 pkg. mild taco seasoning
1 can (8oz) tomato sauce
1 can (16oz) corn
1 can (16oz) kidney beans, drained and rinsed
1 can (28 oz) stewed tomatoes
Brown ground beef and onion together; drain any fat. Add remaining ingredients. Simmer 20-30 minutes. Cool completely. Serve with tortilla chips and grated cheese.
*NOTE: Freezable, freeze in a 1 gallon freezer bag. To prepare for serving, thaw bag of soup in refrigerator. Place soup in pot and simmer for 20 minutes until heated through.
2 c. all purpose flour
1 T. sugar
3 t. baking powder
1 t. salt
1/2 c. shortening (I used butter)
3/4 c. milk
1. Heat oven to 450.
2. In medium bowl, mix flour, sugar, baking powder, and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
3. Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 - 2 1/4 inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
4. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
These tasted absolutely amazing. It makes about 12 biscuits and Cameron and I dusted off about half of them in one sitting. They had a great buttery taste since I replaced the shortening with butter. The biscuits really tasted like ones you would be served at a restaurant and were much tastier than Pillsbury biscuits as well.
1 medium green or yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
8 oz. whole mushrooms (I used sliced)
1/3 c. chopped fresh or 2 T. dried basil leaves
3 T. olive or vegetable oil
2 T. red wine vinegar (balsamic works well, too)
2 t. italian seasoning
1/2 t. salt
1/4 t. pepper
2 cups uncooked cavatappi or gemelli pasta
2 medium tomatoes, seeded and cut into 2-inch pieces
1 (8oz) bag shredded Italian style four-cheese blend
1. Heat oven to 450 degrees.
2. In 15x10 or 9x13 casserole dish, place bell peppers, onion, zucchini, and mushrooms. Sprinkle evenly with basil.
3. In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
4. Meanwhile, cook and drain pasta as directed on package.
5. Reduce oven temperature to 350 degrees. Add tomatoes, and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.
4 medium cooking apples, peeled, cut into fourths, and cored
1/2 c. water
1/4 c. brown sugar or 3-4 T. granulated sugar
1/4 t. ground cinnamon
1/8 t. ground nutmeg
In 2 quart saucepan, heat apples and water to boiling over medium heat, stirring occasionally; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally to break up apples, until tender. Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute. Cover and refrigerate until serving. Store covered in refrigerator.
*Note: I decided to not break up the apples. If you do the same, your applesauce will end up looking like the photo.
As some of you may be aware, I really have a love for cooking, trying new recipes, and sharing my finds with others. Once my husband and I created a family blog this past week the idea came that I should create a blog that is dedicated specifically to cooking. Whether that be cooking tips, recipes, photos, or anything else I may deem as being useful and of worth while in the kitchen. I have shared many of my recipes with family and my collection continues to expand. I try to make a new recipe every week. If it is one that passes the test I will post the recipe as well as a picture of the finished product. I hope that my recipes will be of use to many of you and that you will enjoy checking my blog on a regular basis. Lastly, I am currently enrolled in a cooking class at BYU and will be enrolled in the second class come Fall. As I learn new tricks, tips, food, and recipes I will gladly share them. Happy cooking to all and welcome to my "Diner".
P.S. Pardon the plainess of my blog as it is under construction... trying to figure out the color scheme and format.