Just in time for the holidays...a wonderful gift bread!
CRANBERRY BANANA BREAD
2 Cups Sugar
1 Cup Milk
1 6 ounce package cranberries
1 cup chopped nuts
2 cups self-rising flour
1 stick butter or margarine (melted)
2 eggs
3 ripe bananas
1 teaspoon vanilla
Place the peeled bananas in mixing bowl and add sugar. Mix until bananas are well mashed! Add butter/margarine to bananas and mix well. Add all other ingredients and blend well. Pour into two greased and floured loaf pans and bake for one hour at 350 degrees.
Thursday, December 3, 2009
Sunday, May 17, 2009
Hamburger Potato Casserole
I made this for lunch today and it was great! I hadn't made it in years...what an easy and inexpensive dish...yummy and filling too!
Ingredients:
1-2 pounds of lean ground beef (This amount will depend on how many you are feeding...it was just the two of us so I think I used about 3/4 of a pound)
1 egg
1 small onion diced
dash garlic powder
dash of salt & pepper (fresh ground pepper is wonderful if you have it!)
1 can cream of mushroom soup
1/2 -1 whole can of milk
3-4 medium-large potatoes ( I used Russett Baking potatoes washed well and sliced with the skins on.)
Preheat oven to 350 degrees
Begin by mixing together in a large bowl the ground beef, salt & pepper, garlic powder, egg, and chopped onion. Once this is mixed well, form small patties and lay flat on the bottom of a 9x13 baking pan.
Next, layer the sliced potatoes on top of the patties until all potatoes are spread out. Add another dash of salt and ground pepper and a little garlic powder to the top of the potatoes.
Mix together the cream of mushroom soup mix and milk in a bowl and pour this mixture over the entire dish.
Cover the dish with aluminum foil and bake at 350 degrees for 1 hour or more (as needed to make sure the potatoes are tender.)
Ingredients:
1-2 pounds of lean ground beef (This amount will depend on how many you are feeding...it was just the two of us so I think I used about 3/4 of a pound)
1 egg
1 small onion diced
dash garlic powder
dash of salt & pepper (fresh ground pepper is wonderful if you have it!)
1 can cream of mushroom soup
1/2 -1 whole can of milk
3-4 medium-large potatoes ( I used Russett Baking potatoes washed well and sliced with the skins on.)
Preheat oven to 350 degrees
Begin by mixing together in a large bowl the ground beef, salt & pepper, garlic powder, egg, and chopped onion. Once this is mixed well, form small patties and lay flat on the bottom of a 9x13 baking pan.
Next, layer the sliced potatoes on top of the patties until all potatoes are spread out. Add another dash of salt and ground pepper and a little garlic powder to the top of the potatoes.
Mix together the cream of mushroom soup mix and milk in a bowl and pour this mixture over the entire dish.
Cover the dish with aluminum foil and bake at 350 degrees for 1 hour or more (as needed to make sure the potatoes are tender.)
Friday, March 6, 2009
Turtle Bars! Yum!
Here is a new recipe that I have just tried today. It is one of those very RICH bars but oh so yummy! Great to take to any church or community function. Enjoy!
Ingredients:
1 roll (16.5 oz.) refrigerated sugar cookies (I used the Wal-Mart brand)
1 bag (12 oz.) semisweet chocolate chips (2 cups)
3 Cups chopped pecans
1/2 cup (1 stick) butter (I know...I know...my nick-name is Paula Deen!)
1/2 cup light brown sugar
1 jar (12.5 oz.) Smucker's Caramel Ice Cream topping
1 cup Graham Cracker crumbs (16 squares crushed)
Heat oven to 350 degrees. Press cookie dough evenly in bottom of an ungreased 9x13-inch pan.
Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over the dough and lightly press into dough with palm of your hands. Set aside.
In a small saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 pecans.
Bake 25-35 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack for 30 minutes or longer; loosen sides from pan but do not cut. Cool completely for about 3 hours before cutting.
Yes...I know...it IS hard to wait for them to cool! Enjoy!
Ingredients:
1 roll (16.5 oz.) refrigerated sugar cookies (I used the Wal-Mart brand)
1 bag (12 oz.) semisweet chocolate chips (2 cups)
3 Cups chopped pecans
1/2 cup (1 stick) butter (I know...I know...my nick-name is Paula Deen!)
1/2 cup light brown sugar
1 jar (12.5 oz.) Smucker's Caramel Ice Cream topping
1 cup Graham Cracker crumbs (16 squares crushed)
Heat oven to 350 degrees. Press cookie dough evenly in bottom of an ungreased 9x13-inch pan.
Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over the dough and lightly press into dough with palm of your hands. Set aside.
In a small saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 pecans.
Bake 25-35 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack for 30 minutes or longer; loosen sides from pan but do not cut. Cool completely for about 3 hours before cutting.
Yes...I know...it IS hard to wait for them to cool! Enjoy!
Wednesday, February 18, 2009
Blueberry-Banana-Oat Bread
Here is a simple recipe that I tried last week and it was really good. A wonderful bread...enjoy!
Ingredients:
2 3/4 Cups Bisquick
2/3 Cup sugar (I used Splenda)
1/3 Cup quick-cooking Oats
1 Cup (3 medium) very ripe bananas
1/4 Cup milk
2 eggs
1 Cup fresh or frozen blueberries
1/2 applesauce
Heat oven to 375 degrees. Spray pan with cooking spray.
In a large bowl, stir Bisquick, sugar, oats, bananas, milk, eggs and applesauce until moist and then beat vigorously for about 30 seconds. Gently stir in the blueberries. Pour all into the loaf pan or 9x13 inch pan.
Bake 45 minutes to 60 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cooking (if you can wait that long!)
This bread is really good the next day and the next. You can also add chopped pecans if you like.
Wednesday, February 4, 2009
Easy Pecan Pie Bars
Here is a delicious and very easy recipe for Pecan Pie Bars. Enjoy!
Pecan Pie Bars
Ingredients:
Crust:
1- 8 ounce can Pillsbury Crescent Dinner rolls
Filling:
1 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 Tablespoon melted butter
1/2 teaspoon vanilla
1 egg-beaten
Heat oven to 350 degrees. Separate dough into 2 long rectangles. Place in an ungreased 9x13 inch pan; press over bottom and about 1/2 inch up the sides to form the crust. Press the perforations to seal. Bake this for 8 minutes at 350 degrees.
While crust is baking, combine all of the filling ingredients and stir until completely mixed.
Pour the filling over the crust and then bake an additional 18-22 minutes or until golden brown.
Cool for 1 hour or until completely cooled. Cut into bars. Do not refrigerate.
Pecan Pie Bars
Ingredients:
Crust:
1- 8 ounce can Pillsbury Crescent Dinner rolls
Filling:
1 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 Tablespoon melted butter
1/2 teaspoon vanilla
1 egg-beaten
Heat oven to 350 degrees. Separate dough into 2 long rectangles. Place in an ungreased 9x13 inch pan; press over bottom and about 1/2 inch up the sides to form the crust. Press the perforations to seal. Bake this for 8 minutes at 350 degrees.
While crust is baking, combine all of the filling ingredients and stir until completely mixed.
Pour the filling over the crust and then bake an additional 18-22 minutes or until golden brown.
Cool for 1 hour or until completely cooled. Cut into bars. Do not refrigerate.
Tuesday, February 3, 2009
More Delicious and Easy Casseroles!
Easy Corn Casserole
Ingredients:
1 16-oz. can cream of corn (undrained)
1 16-oz. can sweet corn (drained)
1 box Jiffy corn muffin mix
1 cup milk
1 egg
Mix ingredients together in a large mixing bowl.
Pour into a greased casserole baking dish.
Bake at 375 degrees for approximately 35 to 45 minutes or until top is golden brown.
Cheeseburger Supreme Casserole
Ingredients:
1 1/2 lbs. ground beef
1 can of cream of mushroom soup
1 8 oz. package cream cheese (softened)
1 12 oz. sour cream
2 cups grated cheddar cheese
1 8oz. bag of egg noodles (cook according to instructions)
1/2 cup water
Brown ground beef and drain.
Add cream of mushroom soup and water to the ground beef. Simmer about 5 minutes.
In a bowl, mix cream cheese and sour cream together.
In a casserole dish, layer ground beef mixture, cream cheese mixture, noodles, and grated cheese.
Bake at 350 for 30-45 minutes.
Delicious!
Ingredients:
1 16-oz. can cream of corn (undrained)
1 16-oz. can sweet corn (drained)
1 box Jiffy corn muffin mix
1 cup milk
1 egg
Mix ingredients together in a large mixing bowl.
Pour into a greased casserole baking dish.
Bake at 375 degrees for approximately 35 to 45 minutes or until top is golden brown.
Cheeseburger Supreme Casserole
Ingredients:
1 1/2 lbs. ground beef
1 can of cream of mushroom soup
1 8 oz. package cream cheese (softened)
1 12 oz. sour cream
2 cups grated cheddar cheese
1 8oz. bag of egg noodles (cook according to instructions)
1/2 cup water
Brown ground beef and drain.
Add cream of mushroom soup and water to the ground beef. Simmer about 5 minutes.
In a bowl, mix cream cheese and sour cream together.
In a casserole dish, layer ground beef mixture, cream cheese mixture, noodles, and grated cheese.
Bake at 350 for 30-45 minutes.
Delicious!
Friday, January 30, 2009
Homemade Mac-n-Cheese!
Here is one of my favorite dishes to take to church or to a sick friend. It is the ultimate comfort food. Enjoy!
Homemade Mac-N-Cheese
Ingredients:
2 cups macaroni (cooked until tender)
1/2 stick butter
1 can evaporated milk
2-3 cups of Cheese (your choice...I use Cheddar and sometimes throw in some Pepper Jack for a kick!)
Salt and Pepper
Layer in a casserole dish in the following order: 1/2 macaroni, salt and pepper to taste, 1/2 of the butter in small pats, 1/3 of the cheese and then repeat ending with cheese on top. Pour whole can of evaporated milk over entire casserole and bake at 350 degrees for about 45 minutes to 1 hour (until starts to brown). Yummy, yummy in my tummy!
Homemade Mac-N-Cheese
Ingredients:
2 cups macaroni (cooked until tender)
1/2 stick butter
1 can evaporated milk
2-3 cups of Cheese (your choice...I use Cheddar and sometimes throw in some Pepper Jack for a kick!)
Salt and Pepper
Layer in a casserole dish in the following order: 1/2 macaroni, salt and pepper to taste, 1/2 of the butter in small pats, 1/3 of the cheese and then repeat ending with cheese on top. Pour whole can of evaporated milk over entire casserole and bake at 350 degrees for about 45 minutes to 1 hour (until starts to brown). Yummy, yummy in my tummy!
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