Banana Bread

I've used this recipe for about 15 years. Of course, you can omit the nuts if you want to or even use a different kind. I prefer black walnuts, but since I'm the only person in my family that likes them, I use regular walnuts. The trick to flavorful banana bread is to use ripe bananas... you know, the ones with dark spots that remain on the counter.

1 3/4 C flour
1 1/2 C sugar
1 t baking soda
1/2 t salt
2 eggs
2-3 ripe bananas, mashed
1/2 C vegetable oil
1/4 C plus 1 T milk
1 t vanilla
1 C chopped walnuts

Preheat oven to 325F
Combine flour, salt, sugar and soda (Use a sifter so dry ingredients are thoroughly mixed.)
In another bowl, combine eggs, bananas, oil, milk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into greased loaf pan.





Bake for 1 hour and 30 minutes or until bread tests done.
Cool on wire rack.

Note: Recipe does not double well.

Chocolate Delight

This recipe has been in the family for a very long time. I think I initially got the recipe from my sister-in-law, Linda. I suppose the trick when serving this is to make sure it's at the right temperature. A good idea is to pull it out of the freezer when you sit down at the table for the meal. That way, it won't be too hard when dessert time comes!

Crust: 1 1/2 sticks softened butter
1 1/2 C flour
1 1/2 C chopped pecans

Mix pastry, then pad into bottom of pan. Bake at 325F for 45 minutes, then cool completely.

Blend 8 oz cream cheese, 1 C sugar and 1/2 large tub of Cool Whip. Spread mixture on cool crust and freeze for at least 30 minutes.

Mix 2 packages of instant chocolate pudding (per box instructions.) Spread on top of cream cheese mixture. Freeze. Spread the remaining Cool Whip on top of pudding and garnish with chopped pecans on top.

Freeze.

(Picture to come...)

Squash Casserole

This is one of the favorite vegetable casseroles recipes in our family. Like several of my recipes, to make more (or less) feel free to change the amounts of the ingredients. Don't worry, you really can't mess this up. (If you like squash, that is!)

fresh yellow squash (for a decent amount, use at least 6)
4 T butter
1/2 diced onion
1 t salt
1/2 pepper
1 beaten egg
1/2 sleeve saltine crackers - crushed
8 oz shredded cheddar cheese

Slice and boil squash for about 10 minutes. Drain. Add the butter. Mash the squash and butter with a potato masher. Add onion, salt, pepper, beaten egg and 1/2 cracker crumbs and 1/2 of the shredded cheddar. Stir together. Pour into casserole dish and top with the remaining cracker crumbs and cheese. Bake approx 45 minutes at 350F until golden and bubbly!

This picture is an uncooked casserole. I'll add a picture of the finished product next week.

Thanksgiving Cooking Has Begun!

The next several entries will be on the menu for Thanksgiving Dinner. I have started to make several things and I'm putting them in the freezer. Last Thanksgiving, Robb and I took the little boys and visited our parents. That left the older 3 to fend for themselves. Kellen did a great job for her first attempt - even cooking in the middle of the night. After Thanksgiving, I got sick and Christmas was a big let-down. So, in order to make up for last year, I made a promise to make the holidays extra special.

As for the actual menu, I have over 20 things on it... so let's get this party started!

Cajun Chicken Pasta

For the most part, this recipe was developed by Ryan. Sonora Chicken pasta was one of his favorite meals at Ruby Tuesday. It is no longer on their menu, so Ryan decided to recreate it.

1 jar Con Queso Dip
1 jar salsa
1 can black beans (drained)
1 can diced tomatoes
1/2 bag frozen corn

Mix the above ingredients in a pot on the stove. Heat thoroughly.



Cook pasta per box instructions. The traditional recipe calls for penne - but obviously, any kind will work fine.

Blackened grilled chicken (recipe for the dry rub below). Dredge raw chicken in dry rub and grill.



Serve chicken and sauce over pasta.




Cajun Dry Rub Recipe:

This is a great dry rub recipe that Ryan found online. We use it often. You can decrease or increase the amount of "heat." (cayenne pepper)

2 T onion powder
2 T garlic powder
2 T dried oregano
1 T dried thyme
1 T black pepper
1 T white pepper
1 T cayenne pepper
5 T paprika
3 T salt

Mix well and store in an airtight container.

French Bread

This is a pretty easy recipe for homemade bread. It makes 2 large loaves.

2 packages yeast
1 T plus 2 t sugar
2 C warm water
1 T salt
5 C flour
2 T cornmeal
1 egg yolk mixed with 1 T water (optional)

Combine the yeast, sugar and warm water. Mix well to dissolve yeast. Add the salt and flour. (I use a wooden spoon for this - but I'm sure some of you have dough hooks with your mixers - I'm sure that would work great!) Thoroughly mix together and turn out onto floured surface. Knead until dough becomes pliable and spongy. Return to greased bowl, cover and let rise until doubled.

Remove dough from bowl and divide into 2 portions. Roll into a large rectangle approx. 3/4" thick. Roll up the dough. Tuck and roll so that any seams disappear into the dough.

Sprinkle the baking sheet with cornmeal. Place the loaves on the baking sheet about 3" apart. Sprinkle with the remaining cornmeal (optional). Cover the loaves with a cloth and let rise again for about an hour.




Preheat oven to 375F.

With a sharp knife, make diagonal slashes, about 1" apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.

Bake for 45 minutes, or until bread is golden brown. Cool...slice... and serve!

Beef Stroganoff

For the meat in this dish, you can use whatever you prefer. I usually use leftover roast beef. For this recipe, I used "eye of round." It tends to hold together better after it's been cooked.

Roast Beef
1/4 chopped onion
Salt and Pepper
1/4 flour
3 T butter
1 package mushrooms
1 1/2 C beef broth
2 C heavy cream (if you use milk, you made need a little more flour to thicken sauce)
1 C sour cream
Egg noodles


Dust the meat with some flour and pan fry along with the onion in butter. Add salt and pepper. Set aside and use the same pan to saute the mushrooms (chopped) in butter. Add together and simmer with beef broth and heavy cream. Reduce for approx. 30 minutes. In the last 5 minutes of cooking, stir in the sour cream. Serve over egg noodles (cooked per package instructions.)

Homemade Pizza

My mother taught me to make pizza. When I was growing up, it was a tradition to have it on New Year's Eve. That was it... only once a year. (Do you hear that Robbie, Ryan and Kellen?)

Crust

1 T yeast
2-3 C warm water (depends how much pizza you want to make)
1 T sugar
1/2 t salt
1/4 C melted butter
1 egg
flour (I could give an amount here... but I have no idea... let's just say 5-6 C at least.)

Dissolve yeast in warm water. Add salt, sugar, butter and egg. Mix. Start adding flour - stirring to mix it in thoroughly. Turn out onto floured surface and knead for 5-10 minutes until dough forms. (Keep adding flour if it's sticky.)Let dough rise until it doubles in size. (Thankfully, I have a bread proofing setting on my oven. That shortens the time considerably.)

note: I plan on editing this blog the next time I make pizza. I'll add a video of the dough making process.

Divide the dough and roll into the shape of the pan/s you have. I typically make 4 cookie sheets of pizza. Place the stretched dough onto a greased cookie sheet and press into the corners.

Pizza Sauce - you've got a couple of options here. You can either make your own or buy sauce. I do both - I either use Pizza Quick or make my own using tomato sauce, crushed tomatoes, oregano, and other various Italian seasonings.

Toppings - this is where the fun starts! You can throw on anything you like - pepperoni, sausage, green or black olives, mushrooms, green pepper, chopped bacon, ham, broccoli... you get the idea! Put mozzarella on top and bake in a preheated 350F oven. It will take 20-30 minutes. A good time to check is when you start to smell it. Use a spatula to lift up the crust and check for doneness. You want to make sure it's crispy.

Cut and serve! Happy New Year!

Sugar Cookies

I have my sister-in-law, Julie to thank for this recipe. Her Christmas cookies were the first I'd ever seen with such meticulous decorating. It takes a little practice, but with the right frosting consistency, you can whip these out with experience. It took me about an hour to decorate about 5 dozen cookies. I made these for Wiley's Halloween party at school.

Basic Sugar Cookie Recipe:

3/4 C shortening (at least part butter)
1 C sugar
2 eggs
1 t vanilla
2 1/2 C flour
1 t baking powder
1 t salt

Preheat oven to 400F.
Mix well shortening, sugar, eggs and flavoring. Blend dry ingredients; Stir together. Roll 1/8" thick on floured surface and cut with cookie cutters. Bake on ungreased cookie sheet for 6-8 minutes.

Frosting

1/4 C softened butter
1/2 t salt
2 t vanilla
3 C powdered sugar
1/4 C milk

Combine butter, salt, vanilla and 1 C sugar. Add remaining sugar and milk alternately. Mix until smooth and creamy. Drop in food coloring.

note: I often double both recipes and they turn out fine.

Chicken Pot Pie

I need to thank Rhonda Marlowe (she has a different last name now, but I'm afraid I don't know it,) for this recipe. She taught me to make chicken pot pie when their family lived with us briefly when they moved to CT... way back in '86.

I'm going to be a little vague for the precise amounts here because I've never really measured anything and most of you don't have to cook for an army like I do, so you'd need to cut the amounts down anyway. Here goes...

potatoes - peeled and cut into bite-sized chunks
carrots - peeled and sliced into 1/4" slices
1 can of peas
1 can of cream of chicken soup
cooked chicken (rotisserie chickens are great for this recipe)
chicken broth
salt and pepper
onion

note: pre-cook potatoes and carrots in a pot of boiling water for 7-8 minutes. Drain and then add everything together in one big bowl. Pour into casserole dish.

Make sure the mixture has plenty of liquid so it doesn't get too dry.




Crust:

1 stick of melted butter
1 C flour
add milk until you get the consistency of pancakes



Bake at 350F for about an hour. Crust will turn golden brown when it's done.

Mississippi Chicken

I developed this recipe after eating a fabulous meal at Michael's Restaurant in Agawam, MA. Basically, it's an alfredo sauce with a few additions. Although it has diced jalapenos in it, you can decide for yourself if you want them. I usually separate some of the sauce (for the little boys) before adding them.

1 stick butter
2 cloves chopped garlic
1/4 tsp white pepper
3 C heavy cream
1 C whole milk
1/2 C grated Parmesan cheese
3/4 C Mozzarella cheese
1 package sliced mushrooms
fresh spinach
diced grilled chicken (easy to cook ahead...or you could use rotisserie chicken)
Chopped jalapenos (I use around 1 T)
1 pound angel hair pasta (or whatever kind you prefer)

Saute mushrooms in 1 T butter and put aside. Melt remaining butter in skillet. Add the garlic. cream, milk, white pepper. Bring to a simmer and stir often. Add the Parmesan cheese and simmer the sauce for 10 minutes or until the sauce has thickened and is smooth. Add the Mozzarella cheese and stir until smooth. Stir frequently. Add the fresh spinach. After it wilts, add the mushrooms, diced chicken and jalapenos. Simmer for another 10 minutes. Serve over cooked pasta.

Sorry For the Absence...

Sorry it's been so long since I blogged - but a.) When the "cat's" away, the "mouse" doesn't cook. (The cat was in NJ) and b.) a few of my recipes weren't "blog worthy."

Sour Cream Coffee Cake

This is a good coffee cake recipe that can be made ahead.

2 sticks softened butter
2 C sugar
2 eggs
1 C sour cream
1 tsp vanilla
2 C flour
1 tsp baking powder
1/4 tsp salt

Topping: Mix together 1/2 chopped pecans, 1 T cinnamon, 2 T brown sugar


Blend butter and sugar. Add eggs. Sift flour, baking powder and salt. Add to butter mixture, beating gradually. Add sour cream and vanilla. Blend until smooth. Sprinkle half of topping mixture in the bottom of a greased and floured tube pan. Pour 1/2 cake mixture on topping. Sprinkle topping on batter.



Add remaining cake mixture. Smooth mixture with spoon; sprinkle any remaining topping on top of batter. Bake at 350F for approximately 60 minutes. Test with toothpick.

Chicken Roll-Ups

This is an easy twist on chicken cordon bleu.

Preheat oven to 350F

Boneless/skinless trimmed chicken
Shaved deli ham
Swiss Cheese
Barbecue Sauce

Slick chicken breasts horizontally into 3 thin pieces. Next, layer the deli ham and then swiss cheese. Roll up and secure with a toothpick. Spread barbecue sauce on top and bake at 350F for 45 minutes.

Biscuits

Preheat oven to 450F.

3 1/2 C plain flour
5 tsp baking powder
1 1/2 tsp salt
2/3 C Crisco
1 1/2 C milk

Mix dry ingredients in sifter. Cut in Crisco. (Thoroughly mix the Crisco into the flour. I use a pastry mixer for this. See picture.)



Make a well and pour the milk into the middle. Incorporate the milk into the flour mixture. Don't over mix. Turn out onto floured surface and gently roll dough into pastry about 3/4" thick. Cut biscuits and place on cookie sheet.

Bake at 450F for 15-20 minutes.

Basic Meatloaf

This recipe is courtesy of Paula Deen. I used to make the "Boston Market" meatloaf, but we like this one better. Plus, I usually have these ingredients on hand and it has always turned out beautifully.

1 pound ground beef
1 1/4 tsp salt
1/4 tsp pepper
1/2 C chopped onion
1/2 C bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 C quick-cooking oats

Topping:
1/3 ketchup
2 T brown sugar
1 T yellow mustard

Preheat oven to 375F. Mix all meatloaf ingredients well and place into loaf pan. Shape. Mix topping ingredients and spread on loaf. Bake for 1 hour.

note: I usually double this recipe and it turns out fine.

I know this is a terrible picture - but Kellen wasn't here to take it and the rest of the family was too hungry to wait.

Vegetable Beef Stew

This recipe can be changed or altered in many ways, but this is how I made it yesterday and it was well received by the family. I usually make this meal with the leftover meat and gravy from a roast.

4 C water
4 beef bouillon cubes
5 peeled and diced potatoes
5 peeled and sliced carrots
3 stalks chopped celery
2 C brussel sprouts
frozen or canned corn
1 can large butter beans
1 can peas
1 can green beans
1 can navy beans
leftover beef gravy
sliced beef
2 medium cans of tomato sauce
1/2 diced onion
salt and pepper to taste

Mix all together in large pot and cook until raw veggies are done.

Cornbread

For years, I have tried to make my Granny's cornbread. The most important thing for this recipe to be successful is the right pan. I use a Le Crueset deep fry pan. It's cast iron with a porcelin-enamel finish. It's a terrific pan.

Generously wipe Crisco inside the entire pan and place in the oven. Preheat to 450F.

1/4 C melted Crisco
1 1/2 C self-rising yellow cornmeal
1/2 C flour
1/2 tsp salt
2 beaten eggs
1 C milk

Mix all the ingredients and pour into HOT pan. Bake at 450F for 20-25 minutes.





If you're wondering... it's not quite as good as Granny's but close enough.

NOTE: After I posted this recipe, Lee emailed me and said that the secret to Granny's cornbread was bacon grease in place of the shortening, Crisco. She said to melt it in the pan, pour some into the mixture and leave some in the pan to make a crispy, tasty crust. Thanks, Lee!!

Blueberry Muffins

I've tried many blueberry muffin recipes throughout the years. This one is really good. The lemon flavor makes it unique.

2 C plus 1 T flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 eggs
3/4 C packed brown sugar
4 T melted butter
3/4 C buttermilk (regular milk may be substituted)
1 tsp grated zest and 2 tsp juice from 1 lemon
1 tsp vanilla
1 C blueberries

Preheat oven to 375F. Mix dry ingredients. Mix eggs and brown sugar. Whisk in butter, milk, lemon zest and juice and vanilla. Fold in dry ingredients. Fold in blueberries. Fill muffin cups 2/3 full and bake for 22-25 minutes.

Fried Apples

This is so easy, I almost didn't add it, but I figured one of my kids would ask me some day how to make them... so here it is.

Apples (choose a variety that will hold up to cooking)
2-3 T butter
1/3 C brown sugar
Cinnamon to taste

Core and slice apples and fry them in the butter. Add sugar and cinnamon. Cook approximately 10 minutes.

Spaghetti Casserole

The original recipe was given to me by my mother-in-law. (Thanks, Mom!) I've changed a couple of minor things. It's one of the favorites in our family.

2 T butter
2 garlic cloves
1 T diced onion
1 tsp sugar
Salt and Pepper to taste
1 lb ground turkey (or beef)
1 lg can of Tomato Sauce
1 lg can of Crushed Tomatoes
3 oz. cream cheese
1 1/2 cups of sour cream
1 lb pasta
1/2 cup of shredded cheddar cheese

Place the butter in a skillet. Add chopped garlic and onion and mash with the sugar, salt and pepper. Add meat and brown. Add tomato sauce and crushed tomatoes and simmer for 20 minutes. Blend cream cheese and sour cream. Cook pasta according to package directions. Drain and pour in the bottom of a baking dish. Spread cream cheese mixture over the pasta. Add the meat and sauce, then sprinkle cheddar cheese on top and back for 30 minutes in a 350F oven.

note: I save a little of the meat sauce and serve it on the table for those that prefer extra sauce.

Peach Cobbler by Uncle Red

This is a super quick recipe and one that's easy to remember.

1 stick of melted butter
1 cup of sugar
1 cup of flour
1 cup of milk

Spray Pam on the bottom of baking dish. Stir all of the above ingredients and pour into the bottom of a baking dish. Complete the recipe by adding fresh fruit on top. I used approximately 8 peaches. Bake about 1 hour at 350F.

Serve warm with ice cream or whipped cream.

Thanks, Uncle Red!

Twist Rolls

These rolls are a nice compliment to almost any meal. They're pretty easy once you get the hang of shaping them.

Mix together the following:

1 2/3 C room temp. milk
4 1/2 C flour
2 tsp yeast
2 1/2 tsp salt
4 T sugar
1/2 C butter
2 eggs

Knead the dough on a floured surface for 5-10 minutes. Place dough in a greased bowl, cover and let rise for about 1 hour.

Divide dough into balls - approximately the size of a lime. Then form into the braided shape (illustrated in video.)










Let rise for 30 minutes then bake in a preheated oven at 350F. Bake for 12-15 minutes or until done. (Makes 24 rolls.)


Here's the finished product!

Penne With Meatballs

Braeden's birthday dinner was his call and he decided on "meatballs." (Of course, I added sauce and pasta to complete the meal.)

Meatballs:

2 pounds of Ground Veal
2 beaten eggs
3/4 C Flavored Bread Crumbs
1/2 C Parmesan Cheese
1 T Italian seasoning
Salt and Pepper

Squish it all together, shape into balls and broil on high to brown. Turn meatballs over and brown other side.



Sauce:

Saute garlic and onion in olive oil, than add
2 Cans Crushed Tomatoes
1 Can Tomato Sauce
1 small can Tomato Paste
1 T Italian seasoning
Fresh Basil
Salt and Pepper
Pinch of Sugar

Add meatballs and simmer 4-6 hours in a crock pot or 3 hours on the stove on a low setting - stirring often.  Serve over your choice of pasta.



Footnote - I must thank Monique DiAuto, my friend on Long Island that taught me to make sauce and meatballs. The recipe was passed down from her husband's grandmother.

Olive Garden Rip-Off

Went to Olive Garden for their famous "Soup and Salad." I selected the Zuppa Toscana and decided to make it at home. One of the many great things about the internet is immediate information. I didn't have to experiment - I just googled the recipe. I didn't put as much red pepper in it as it called for because I didn't want it to be too hot for the little boys. But it was very good.

http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html


Here's the finished product:

Another Blog?

Yes, I have decided to start another blog. Last week, Kellen suggested a blog as a way for me to record what I cook. She said that it's the 21st century way of passing down recipes. So, here I go... now, I don't cook interesting things every day, but I've decided to put even the boring things on here.