Creamy Banana Bread
A great new discovery!
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 cup white sugar
3 mashed bananas
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1/2 teaspoon salt
¾ cup chopped pecans
3 tablespoons brown sugar
1 T. ground cinnamon
Optional, 2 T. Softened butter
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
Step 2 Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
Step 3 In a small bowl, mix together chopped pecans, 3 tablespoons brown sugar, and cinnamon. (Optional, 2 T. Softened butter.
Step 4 Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
Step 5 Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.
mix which takes about 50 minutes to cook and cooked it while baking the chicken)
4 (6 oz) boneless, skinless chicken breasts, patted dry (I
used 8 chicken tenders, which I always have on hand)
1 tsp. lemon pepper
1 tsp salt
1 tsp dried dill weed
1 tsp garlic powder
3 Tbsp. butter
1/2 c. whipping cream
2 Tbsp capers, drained & rinsed
1. Sprinkle chicken with lemon pepper, salt, dill, and garlic powder. Melt butter in large skillet over medium heat. Cook chicken, turning frequently, until golden on both sides, about 5 minutes. (Reduce heat a bit if butter starts to brown.). Continue cooking, turning chicken once, 5-7 minutes (if using tenders this doesn't take as long) or until and instant-read thermometer inserted into thickest parts registers 165 degrees. Transfer chicken to serving platter and cover with foil.
2. Increase heat to high. Add whipping cream to skillet; simmer, whisking constantly, until reduced to sauce consistence, about 3 minutes. Remove from heat, stir in capers, and pour over chicken. (I return the chicken to the skillet with the sauce because that coats the chicken better.) Garnish with cherry tomatoes, if desired.
Note: I double the whipping cream and capers since there isn't a lot of sauce leftover after coating the chicken to pour over the spaghetti when serving.
Chicken Taco Casserole
4 cups shredded, cooked chicken (about 10 chicken tenders)
1 can Cream of Chicken Soup
1 cup sour cream
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (1 ounce) envelope taco seasoning mix
Coarsely crushed tortilla chips (3-5 cups)
1 lb. shredded Cheddar cheese
Sliced green onion
1 c. frozen corn or canned corn, optional
Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish.
Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and
seasoning mix in a large bowl.
Layer half the chicken mixture, 1/2 the tortilla chips and half the cheese in the baking dish.
Layer with the remaining chicken mixture and tortilla chips.
Cover the baking dish. Bake for 30 minutes.
Uncover, sprinkle with the remaining cheese and bake, uncovered, for 10 minutes more, or until hot and bubbling and the cheese is melted.
Sprinkle with the chopped tomato and green onion before serving, if desired.
Yields 8 servings. This is also good as a dip—just leave out the tortilla chips and serve them with the dip. Can also use tortillas, instead of chips, in the casserole.
* A trick I just learned is to use a mixer to shred the chicken immediately after cooking while still warm.
tomatoes in my lasagna.)
Add meat to sauce when brown.
Mom used to make this when she had leftover ham. We love it. I sometimes add cheese to it, too.
Yummy Apple Salad
1 20 ounce can crushed pineapple, undrained
1/4 c. sugar
1 3 oz. pkg lemon jello
1 8 ounce pkg cream cheese, softened
1 1/2 c. diced apples
1 c. chopped nuts (walnuts or pecans)
1 c. whipped topping
1-2 sliced banans, optional
In saucepan combine pineapple and sugar. Boil 3 minutes. Add lemon jello. Stir until dissolved. Add cream cheese. Stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, whipped topping, and bananas, if using. Pour into 9 inch square pan. Chill until firm.
One of my friends, Mary Focht, loved this salad, a specialty of the Happy Hollow Club in Omaha. She managed to get the recipe and shared it with me.
I got the idea for these potatoes after reading one for scalloped potatoes, so I added cheese and tweaked a few of the other ingredients. We love them.
1 c. grated Swiss cheese, optional
* Can substitute 2 cans chicken broth for the water and bouillon.
1/4 c. flour
1/2 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
6 medium potatoes, peeled and diced
1 cup heavy cream
1 cup milk
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper
until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil.
Season with salt and pepper. Cook for a few minutes till potatoes begin to soften and then
add the cream/milk. Continue cooking for a few more minutes.until potatoes are tender.
Season with salt and pepper before serving.
1 pound ground beef
1 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1/2 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter divided
32 oz. chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
1 lb of Velveeta processed cheese cubed or- 2 c. shredded cheddar
2 cups milk
3/4 teaspoon salt
¼ to 1/2 teaspoon pepper
1/4 cup sour cream
Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Cheesy Potato Corn Chowder
3 c. (or more) potatoes, cubed
1 large onion, chopped
2 stalks celery, chopped
1/4 c. butter
1 14 oz. can chicken broth
1 4 oz, can chopped green chilies
1 can, or 2 c. frozen corn
2 c. Velveeta
Milk, or part 1/2 and 1/2 to desired consistency
Salt & pepper to taste
Melt butter in large pan. Cook onions & celery till softened. Add potatoes and chicken broth. Cook till potatoes are tender (15-20 minutes). With a fork mash some of the potatoes to help thicken the soup. Add green chilies, corn, milk, cheese and seasonings. Heat till cheese is melted. Ham can be added if you would rather not have a meatless soup.
This is Grandma Swisher ‘s recipe. She is often asked to make it for friends & family.
1 medium onion, finely chopped or shredded
2 pounds ground lamb, beef, pork, chicken or a combination (I use lean ground beef)
1 T. finely minced garlic, or 2 or 3 cloves.
1 t. ground thyme
1 t. oregano
1 t. dried marjoram
1 t. ground cumin
1 t. dried ground rosemary
1 t. coriander
2 t. kosher salt
1 t. freshly ground black pepper
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel or paper towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the meat, garlic, and spices and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan on a wet towel in a larger pan and then fill to about half the height of the loaf pan with boiling water, and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
Remove from the oven and drain off any fat. Allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese. (After slicing, I browned the slices in a very small amount of olive oil in a pan on the stove. This is also a great way to heat them for leftovers.)
16 ounces plain yogurt or sour cream
1 medium cucumber, peeled, seeded, and shredded
Salt and pepper to taste
4 cloves garlic, finely minced
2 teaspoons red wine vinegar
1 t. Dried dill, or to taste
If desired, you can place the shredded cucumber in a tea towel and squeeze to remove the liquid; discard liquid. I don’t do this because I like a more liquid tzatziki sauce. In a medium mixing bowl, combine the yogurt or sour cream, cucumber, salt, garlic, vinegar, and dill. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups