INGREDIENTS:
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
DIRECTIONS:
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
*Found on SimplyRecipes.com*
Tags: SimplyRecipes.com
INGREDIENTS:
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 tsp. ground cinnamon
Salt and freshly ground black pepper
DIRECTIONS:
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
SERVES: 4 (SIDE); Calories: 304; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 41 grams; Sugar: 24 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 216 milligrams
*Found on FoodNetwork.com*
Tags: Foodnetwork.com, Holiday, Sweet Potato
INGREDIENTS:
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 Tbsp. baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 Tbsp. lemon juice
Ground cinnamon or nutmeg (optional)
DIRECTIONS:
Melt butter in a 13×9 inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375 for 40-45 minutes or until golden brown. Serve cobbler warm or cool.
*Found on MyRecipies.com*
Tags: Peaches
INGREDIENTS:
1-1/2 cups milk
1/4 cup white vinegar
*or just use buttermilk*
2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 egg
1/4 cup butter, melted
cooking spray
DIRECTIONS:
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. OR just use buttermilk.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
*Found on AllRecipes.com*
Tags: Allrecipes.com, Pancakes
INGREDIENTS:
250g/8oz digestive biscuits
150g/5oz milk chocolate
150g/5oz dark chocolate
100g/3½oz unsalted butter
150g/5oz golden syrup (or any other syrup that you may have)
100g/3½oz dried apricots, chopped
75g/2½oz raisins
60g/2oz pecans, chopped (optional)
DIRECTIONS:
Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!) Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional). Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!
*Friend Andrea gave me this!*
INGREDIENTS:
2 Tbsp olive oil
3 large onions, diced
2 green bell peppers, diced
4 celery stalks, diced
4 cloves garlic, minced
1 (16 oz) can crushed tomatoes
2 (14 1/2 oz) cans reduced-sodium chicken broth
Bay leaf
1/2 tsp. ground cumin
1/2 tsp. dried thyme leaves
1/2 tsp. ground cayenne
1/2 tsp. hot sauce
1 tsp. browning sauce (Kitchen Bouquet brand)
2 cups long grain white rice
1 12/2 lbs. boneless chicken breasts, cut into bite sized pieces
3/4 lb. andouille sausage, cut into 1/2 inch thick half moons
DIRECTIONS:
Warm the oil in a large stockpot over medium-high heat. Add the onions, peppers, celery and saute until they are soft and tender, about 10 minutes. Stir in the garlic and cook for 5 minutes more.
Stir in the tomatoes, broth, bay leaf, cumin, thyme, cayenne, hot sauce, and browning sauce and bring the mixture to a boil. Add the rice, chicken, and sausage, cover the pan, and reduce the heat to medium-low. Cook the jambalaya until almost all the liquid is absorbed, about 30 minutes. Stir it occasionally to keep the rice from sticking to the bottom of the pot.
Remove the pot from the heat and let the jambalaya stand until all the liquid is completely absorbed, about 10 minutes. Remove the bay leaf and serve.
*Found in Family Fun Magazine*
INGREDIENTS:
1/2 Tbsp butter
1/2 Tbsp olive oil
1 large onion, chopped
2 celery stalks, chopped
1/2 green bell pepper, chopped
3 tsp. minced garlic
1/4 cup flour
1 cup reduced-sodium chicken broth
1 (14 1/2 ounce) can petite diced tomatoes
1/2 tsp. dried thyme leaves
1/8 teaspoon ground cayenne
1/4 tsp. salt
1/2 tsp. paprika
1/2 tsp. oregano
6 drops hot sauce
1 pound peeled, deveined shrimp
2 Tbsp fresh chopped parsley
4 cups hot cooked rice, white or brown
DIRECTIONS:
In a large frying pan, heat the butter and oil over medium-high heat. Add the onions, celery, bell pepper, and garlic and saute until they are soft and tender, about 8 minutes.
Stir int he flour until it is heated through, about 1 minute. Gradually pour in the broth in increments, stirring after each addition, until the mixture has thickened. Add the tomatoes, thyme, cayenne, salt, paprika, oregano, and hot sauce, reduce the heat to medium, stirring occasionally.
Stir in the shrimp and parsley and cook the etouffee until the shrimp is no longer pink, 3 to 5 minutes. Serve over hot rice.
*Found in Family Fun Magazine*
In a large
INGREDIENTS:
4 Tbsp unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 Tbsp turbinado sugar, for topping (optional)
DIRECTIONS:
Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely
*Found on MarthaStewart.com*
Tags: Cranberries, MarthaStewart.com
INGREDIENTS:
3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
36 RITZ Crackers, coarsely crushed (about 1-1/2 cups), divided
1/4 cup (1/2 stick) butter or margarine, melted
DIRECTIONS:
Heat oven to 350°F.
Mix broccoli, VELVEETA and half the cracker crumbs until well blended.
Spoon into 2-qt. baking dish. Mix remaining cracker crumbs and butter; sprinkle over broccoli mixture.
Bake 45 min. or until heated through.
*Found on KraftRecipes.com*
Tags: Broccoli, Holiday, KraftRecipes.com, Thanksgiving