Monday, January 9, 2017

Banana Quick Bread and Muffins

This is a recipe that came with Aaron. He had a cookbook that his mother gave him when he went off to do his internship in California. In it she had dates and her thoughts on a recipe. Next to this one is 7/92 and "very good!" It is one that we also think is "very good" and want to keep using! We usually double this recipe and get around 2 dozen muffins. We always leave the nuts out because our people are allergic.

1 3/4 cup all purpose flour
2/3 cup of sugar
2 teaspoons of baking powder
1//2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana( we usually use 2 bananas for each recipe)
1/3 cup butter
2 tablespoons milk
2 eggs
1/4 cup chopped nuts, optional


In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana, butter and milk. Beat on low speed till blended. Then on high speed for two minutes. Add eggs and remaining flour; beat till blended. Stir in nuts if using.

Pour batter into greased loaf pan and bake at 350 degrees for 55 to 60 minutes. Or, if making muffins, pour into greased muffin pans and bake at the same temp for about 25-30 minutes, or until golden brown. Cool for ten minutes on wire rack before removing from pan. Cool thoroughly on wire rack before storing in a closed container.


Sunday, February 7, 2016

Spinach Artichoke Dip

A friend of ours brought this over for the Super Bowl party we had here... it is delicious!!! She got the recipe from Shondra at Cooks.com.

Spinach and Artichoke Dip

1 pkg. frozen spinach thawed1 jar marinated artichokes, chopped8 oz. Philly cream cheese8 oz. sour cream3/4 c. shredded Parmesan cheese8 oz. shredded Monterey Jack cheese1/2 onion finely chopped1 stick butterred pepper flakes to taste
~Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
~Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
~Serve hot with chips or bread.
***May also add Mozzarella Cheese on top and lightly brown.

Saturday, November 21, 2015

Zucchini Quick Bread

This recipe also comes from Grandma Hazel Redwine. You should also check out her chocolate zucchini recipe. In fact, why are you looking at this one. Go make the chocolate one.

3 eggs
2 cups of sugar
1/2 cup of nuts; walnuts or pecans ( I leave them out)
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 cup oil
3 teaspoons of vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon


Bake at 350 for about an hour. Makes two loaf pans.

Mix wet and dry ingredients separately and then mix together. Sprinkle with cinnamon sugar before baking. Immediately remove from pan and cool on rack.


Chocolate Pie

This recipe is from our grandmother, Hazel Redwine. She made pies for a living for a while, so you know it's good. :)

1 1/2 cups sugar
1/2 cup cocoa
3 tablespoons corn starch
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 tablespoon butter
3 eggs
3 cups milk
Cooked and Cooled pie crust

Mix dry ingredients together. In a separate bowl, mix one cup of milk and eggs together. Pour over dry ingredients and mix well. Boil remaining 2 cups of milk. Then, over medium heat, add your other mixture. Stir until thick. Add your butter and vanilla. Put into baked pie shell.

To Prebake your pie shell: Pie shell in pan, prick all over with fork. You can put parchment paper and weights to keep it from puffing up too much. Bake at 375 for 15-20 minutes until golden brown.

Note: This makes enough for a deep dish pie. If you don't have a deep dish pie, just pour the rest into a heat safe bowl and eat it. Or eat it straight outta the pot. I won't tell anyone.

Thursday, August 27, 2015

Asian Pork Tenderloin

This recipe was given to me by Gina Jones when we were prepping for a freezer cooking night for the E. 91st Street MOPS girls. It is seriously yummy and will be used often!!


1.5-2 lbs. of pork tenderloin, trimmed
¼ cup olive oil
1/3 cup soy sauce
2T lemon juice
1/3 cup brown sugar
2T Worcestershire sauce
1T dry mustard
4 cloves garlic – crushed (or 2 tsp. minced garlic)
1.5 t pepper

Combine all ingredients and marinade at least an hour, preferable longer.
Bake at 350 uncovered for 1 hour, or till meat is no longer pink in the center.
Let sit for 5 minutes before slicing. Slice thinly against the grain with electric knife.

Note: Can also be made as a freezer meal. Thaw in refrigerator overnight and bake as directed.

Saturday, June 20, 2015

Creamy Sausage and Mushroom Rigatoni

We got this recipe out of one of our Simple and Delicious magazines... and it truly is simple and delicious!!! Allie loves to make it!!!

1 pkg. rigatoni
1 lb. Italian sausage
2 tsp. butter
1 lb. sliced fresh mushrooms
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 cups heavy whipping cream

*Cook pasta according to directions.
*Cook sausage and drain. In the same pan sausage was cooked in, add butter, mushrooms, salt and pepper... and cook for 4 minutes covered on medium. Uncover and cook for another few minutes... until liquid is almost gone.
*Add in cream and bring to a boil. Reduce heat and cook uncovered for another 8-10 minutes before adding back in the sausage.
*Serve the sauce with the pasta... and ENJOY!!!

Tuesday, May 19, 2015

Cherry Cobbler

 I found this yummy recipe online... and, after a few tweaks to the original, we made a cobbler that is delicious!!! It can be made gluten free by just switching out the flours:)
CHERRY COBBLER
*Place 3 1/2 cups of cherries in the bottom of a 9 inch square grease pan. You can use fresh or frozen.

*Mix together the following ingredients until a dough is formed and spread over cherries.
3 T butter, melted
1 cup flour
1/4 tsp. salt
1 tsp. baking soda
3/4 cup white sugar

*In a small bowl, mix together the following ingredients and pour over dough covered cherries.
1/2 cup sugar
1 T. cornstarch
1/2 cup boiling water

*Bake at 350 for 45 minutes or until golden brown. Enjoy!!!