I'm excited to have finally found a moist banana bread recipe!
1/2 c. shortening
2 c. sugar
4 eggs
2 c banans, blended (about 4-5)
4 c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 can evaporated milk
1 c. nuts (optional)
Cream sugars, eggs, & shortening. Add blended bananas and evaporated milk.. Combine dry ingredients and add slowly until well mixed. Place batter in well greased loaf pans and bake at 350 for 1 hour. Makes 2 regular loaves or 4 medium loaves. I add 1 cup of chocolate chips just to spoil my family.
Monday, May 10, 2010
Chicken Cordon Bleu Bundles
12 Rhodes dinner rolls
1 c. lean cooked ham, cubed
1/2 tsp basil
pinch of marjoram
1 egg white, beaten
1 c. cooked chicken, cubed
1 c. Swiss cheese, grated
1/4 tsp oregano
pinch thyme
sesame seeds
Thaw rolls in refrigerator overnight or 4 hours at room temperature. Allow refrigerated rolls to warm to room temperature for 1 hour. In a bowl, mix chicken, cheese, ham, and seasonings. Flatten 2 dinner rolls together into about a 6 inch circle. Scoop about 1/2 cup of the filling into the center of each circle. Pull edges up and around filling and pinch together. Brush with egg white and sprinkle with sesame seeds. Place in a 9x13 inch pan coated with nonstick cooking spray. Cover with plastic wrap & let rise for about 15 minutes. Remove wrap and bake at 350 for about 30 minutes. I like to serve these with Alfredo sauce for dipping. I use the McCormick dry packets, because I keep them in my food storage.
Sometimes I mix about 1 cup of pizza sauce, 1 1/2 cups mozzarella, and other pizza toppings for the filling. Roll out and bake the same as the chicken. I skip the sesame seeds.
1 c. lean cooked ham, cubed
1/2 tsp basil
pinch of marjoram
1 egg white, beaten
1 c. cooked chicken, cubed
1 c. Swiss cheese, grated
1/4 tsp oregano
pinch thyme
sesame seeds
Thaw rolls in refrigerator overnight or 4 hours at room temperature. Allow refrigerated rolls to warm to room temperature for 1 hour. In a bowl, mix chicken, cheese, ham, and seasonings. Flatten 2 dinner rolls together into about a 6 inch circle. Scoop about 1/2 cup of the filling into the center of each circle. Pull edges up and around filling and pinch together. Brush with egg white and sprinkle with sesame seeds. Place in a 9x13 inch pan coated with nonstick cooking spray. Cover with plastic wrap & let rise for about 15 minutes. Remove wrap and bake at 350 for about 30 minutes. I like to serve these with Alfredo sauce for dipping. I use the McCormick dry packets, because I keep them in my food storage.
Sometimes I mix about 1 cup of pizza sauce, 1 1/2 cups mozzarella, and other pizza toppings for the filling. Roll out and bake the same as the chicken. I skip the sesame seeds.
Fettucini Bake
1 pound Italian sausage
1/4 cup chopped onion
1 14.5 ounce can tomatoes
1 tsp oregano
1 cup mozzarella cheese
1/2 cup grated Parmesan
3 beaten eggs
2 tablespoons margarine
1/2 teaspoon garlic powder
2 tsp parsley
8 ounces hot cooked fettuccine noodles
Brown meat in a 10 inch skillet, drain. Add onion, tomatoes, and oregano; bring to a boil. Simmer 20 minutes, stirring occasionally. Combine mozzarella, Parmesan, eggs, margarine, parsley, and garlic power. Toss noodles with egg mixture, add to meat mixture. Bake at 350 degrees for 25 minutes.
This was presented to me as a freezer recipe. If freezing, I'd only cook the noodles half the regular time.
1/4 cup chopped onion
1 14.5 ounce can tomatoes
1 tsp oregano
1 cup mozzarella cheese
1/2 cup grated Parmesan
3 beaten eggs
2 tablespoons margarine
1/2 teaspoon garlic powder
2 tsp parsley
8 ounces hot cooked fettuccine noodles
Brown meat in a 10 inch skillet, drain. Add onion, tomatoes, and oregano; bring to a boil. Simmer 20 minutes, stirring occasionally. Combine mozzarella, Parmesan, eggs, margarine, parsley, and garlic power. Toss noodles with egg mixture, add to meat mixture. Bake at 350 degrees for 25 minutes.
This was presented to me as a freezer recipe. If freezing, I'd only cook the noodles half the regular time.
Monday, February 22, 2010
Oven Baked Chicken Parmesan
The real recipe:
2 lbs chicken breasts (about 6)
1 packet Shake 'n Bake original
2 cups spaghetti sauce
1 1/2 cups shredded mozzarella
1/4 cup Parmesan
1 tsp dried oregano leaves
Method:
Coat chicken with coating mix as directed on package. Place in 13x9 pan. Bake at 400 for 20 min or until chicken is baked through. Top each chicken breast with sauce and cheese. Sprinkle with oregano. Bake 5 more minutes until cheese is melted.
What I really do:
I flatten 1 lb of chicken breasts or tenders with a meat mallet, then coat with Italian bread crumbs. Bake 15-20 minutes at 400 or until the chicken is baked through. Top each chicken breast with a spoonful of spaghetti sauce and top with one slice of mozzarella, or whatever cheese I have and bake 5 more minutes.
2 lbs chicken breasts (about 6)
1 packet Shake 'n Bake original
2 cups spaghetti sauce
1 1/2 cups shredded mozzarella
1/4 cup Parmesan
1 tsp dried oregano leaves
Method:
Coat chicken with coating mix as directed on package. Place in 13x9 pan. Bake at 400 for 20 min or until chicken is baked through. Top each chicken breast with sauce and cheese. Sprinkle with oregano. Bake 5 more minutes until cheese is melted.
What I really do:
I flatten 1 lb of chicken breasts or tenders with a meat mallet, then coat with Italian bread crumbs. Bake 15-20 minutes at 400 or until the chicken is baked through. Top each chicken breast with a spoonful of spaghetti sauce and top with one slice of mozzarella, or whatever cheese I have and bake 5 more minutes.
Wednesday, November 18, 2009
Meatballs for Swedish meatballs or spaghetti
1 lb ground beef
1/2 lb ground pork
3/4 c. dry bread crumbs
1/4 c milk
1 egg
1 small onion, finely chopped
1 1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp. pepper
Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 tsp salt, nutmeg & pepper. Shape mixture into 1 inch balls. (I use my cookie scoop and then shake several meatballs around in my wire col lander at a time to make them round.) I usually double the recipe and freeze them at this point.
Bake uncovered in a 350 degree oven for about 20 minutes (or approximately 30-35 minutes if frozen). Makes approximately 48 meatballs.
Serve with white gravy (recipe below) & mashed potatoes for Swedish meatballs or marinara sauce and spaghetti.
Sauce for Swedish meatballs:
3 Tbsp butter or margarine
3 Tbsp flour
3/4 c. water
1 c. half & half (or evaporated milk)
1 tsp instant beef bullion
1/2 tsp salt
snipped parsley
Melt butter in saucepan. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, half & half, bouillon, and 1/2 tsp salt. Heat to boiling stirring constantly. Boil & stir 1 minute. Pour gravy over meatballs; sprinkle with parsley.
1/2 lb ground pork
3/4 c. dry bread crumbs
1/4 c milk
1 egg
1 small onion, finely chopped
1 1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp. pepper
Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 tsp salt, nutmeg & pepper. Shape mixture into 1 inch balls. (I use my cookie scoop and then shake several meatballs around in my wire col lander at a time to make them round.) I usually double the recipe and freeze them at this point.
Bake uncovered in a 350 degree oven for about 20 minutes (or approximately 30-35 minutes if frozen). Makes approximately 48 meatballs.
Serve with white gravy (recipe below) & mashed potatoes for Swedish meatballs or marinara sauce and spaghetti.
Sauce for Swedish meatballs:
3 Tbsp butter or margarine
3 Tbsp flour
3/4 c. water
1 c. half & half (or evaporated milk)
1 tsp instant beef bullion
1/2 tsp salt
snipped parsley
Melt butter in saucepan. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, half & half, bouillon, and 1/2 tsp salt. Heat to boiling stirring constantly. Boil & stir 1 minute. Pour gravy over meatballs; sprinkle with parsley.
Spaghetti Pie
About 4 c. (8 oz.) spaghetti, broken in halves, cooked, & drained
1/3 c. onion, finely chopped
2 garlic cloves, pressed
1 (15 oz.) container Ricotta cheese
3 oz (about 3/4 c.) freshly grated Parmesan cheese
1 egg, slightly beaten
3/4 tsp. salt
1/2 tsp Italian seasoning mix
1 c. (4 oz) mozzarella cheese
1 (26 oz) jar spaghetti sauce
Heat oven to 350. Spray casserole dish with oil. Cook pasta according to directions and drain well, but do not rinse. Place in a large mixing bowl. Spray a small skillet with vegetable oil. Chop onions, press garlic, and saute over medium heat for 1 minute. Add to pasta in bowl.
Grate mozzarella and Parmesan cheese. Add 1/2 cup Parmesan cheese, ricotta cheese, egg, salt, Italian seasoning mix & 1/2 cup mozzarella cheese to pasta mixture. Toss to combine ingredients. Press pasta mixture into casserole dish, forming a 1/2 inch rim around edge.
Spoon 2 cups pasta sauce into pasta shell. Spread to rim. Top with remaining mozzarella cheese. Bake, uncovered for 30 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes. Cut into wedges. Serve with remaining sauce.
1/3 c. onion, finely chopped
2 garlic cloves, pressed
1 (15 oz.) container Ricotta cheese
3 oz (about 3/4 c.) freshly grated Parmesan cheese
1 egg, slightly beaten
3/4 tsp. salt
1/2 tsp Italian seasoning mix
1 c. (4 oz) mozzarella cheese
1 (26 oz) jar spaghetti sauce
Heat oven to 350. Spray casserole dish with oil. Cook pasta according to directions and drain well, but do not rinse. Place in a large mixing bowl. Spray a small skillet with vegetable oil. Chop onions, press garlic, and saute over medium heat for 1 minute. Add to pasta in bowl.
Grate mozzarella and Parmesan cheese. Add 1/2 cup Parmesan cheese, ricotta cheese, egg, salt, Italian seasoning mix & 1/2 cup mozzarella cheese to pasta mixture. Toss to combine ingredients. Press pasta mixture into casserole dish, forming a 1/2 inch rim around edge.
Spoon 2 cups pasta sauce into pasta shell. Spread to rim. Top with remaining mozzarella cheese. Bake, uncovered for 30 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes. Cut into wedges. Serve with remaining sauce.
Kaylynn's Meatloaf
2 lb lean hamburger
2 eggs, slightly beaten
6 slices fresh bread, broken or cubed
1 cup milk
1/8 cup Worcestershire sauce
1 tsp. celery salt
1 tsp garlic or onion salt
1 onion, finely chopped
1 tsp. chopped fresh or 1/2 tsp. ground sage
2 tsp. extra-spicy Mrs. Dash or black pepper
Mix all ingredients. Mold into loaves. Bake 350 for about an hour (size changes time- 1 big verses 2 small) or arrange in a crock post and cook on high fro 4 hours. I sometimes freeze this in my loaf pans & then bake if from frozen for 1 1/2 to 2 hours.
2 eggs, slightly beaten
6 slices fresh bread, broken or cubed
1 cup milk
1/8 cup Worcestershire sauce
1 tsp. celery salt
1 tsp garlic or onion salt
1 onion, finely chopped
1 tsp. chopped fresh or 1/2 tsp. ground sage
2 tsp. extra-spicy Mrs. Dash or black pepper
Mix all ingredients. Mold into loaves. Bake 350 for about an hour (size changes time- 1 big verses 2 small) or arrange in a crock post and cook on high fro 4 hours. I sometimes freeze this in my loaf pans & then bake if from frozen for 1 1/2 to 2 hours.
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