2 1/4 cups flour
1 cup sugar (take out 2 1/2 Tbsp. for cinnamon-sugar)
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2/3 cup shortening
1 cup mashed ripe bananas (2-3 bananas)
2 eggs
1 tsp. vanilla
1 cup semi-sweet chocolate chips
1/4 tsp. cinnamon
Sift dry ingredients into bowl. Cut in shortening. Add bananas, eggs and vanilla and blend together well. Fold in chocolate chips. Drop onto ungreased cookie sheet. Sprinkle with cinnamon sugar. Bake at 400 degrees for about 12 minutes. Makes 2-3 dozen.
These are soooooo good. Sorry there is no picture, Steve and I ate them too fast! Don't forget to sprinkle the cinnamon sugar before baking, I forgot on one tray and it made ALL the difference!
Monday, August 10, 2009
Friday, July 31, 2009
Peanut Butter and Banana Stuffed French Toast
3-4 eggs
1/2 cup milk (or half and half)
1/4 cup orange juice
3 TBS vanilla
pinch of salt
cinnamon
creamy peanut butter
day old wheat bread
a couple ripe bananas
syrup and powdered sugar for topping
Put peanut butter on two pieces of bread, thinly slice banana and make a layer over one side of peanut-buttered bread, put together and dip both sides in egg mixture. Cook over medium high heat.
I saw this on The Food Network, tried it and loooove it! It turned out awesome! The original recipe had rum in it, but I just omitted that.
Monday, March 30, 2009
Chocolate caramel brownies
INGREDIENTS
14 ounces caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips
14 ounces caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips
DIRECTIONS
Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
Bake for 8 minutes.
Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Carmel sauce until the top is completely covered.
Bake for an additional 20 minutes. Remove and let cool.
Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
Bake for 8 minutes.
Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Carmel sauce until the top is completely covered.
Bake for an additional 20 minutes. Remove and let cool.
AWESOME!!
Monday, March 9, 2009
Biggest Loser Non-Fried Chicken
Serves 8
2 pounds chicken tenders
1 quart lowfat buttermilk
2 cups whole wheat breadcrumbs
1 cup cornstarch
2 teaspoons paprika
1 Tablespoon + 1 teaspoon organic seasoning Salt
1 tablespoon ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Pam cooking spray or olive oil
DIRECTIONS
1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.
2. Drain and blot with paper towels to remove excess buttermilk.
3. Meanwhile, preheat oven to 325 degrees Farenheit.
4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.
5. Increase oven heat to 450 degrees Farenheit.
6. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.
7. Dredge drained and blotted chicken tenders in seasoned starch.
8. Next, coat dredged tenders thoroughly with beaten egg whites.
9. Last, dip tenders in toasted panko to fully coat.
10. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.
11. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.
For Eight ServingsNutrient Analysis – per serving Calories: 270Fat calories: 40Total Fat: 4gSat Fat: 1gChol: 65mgSodium: 210mgTotal Carb: 27gFiber: 2gSugars: 4gProtein
2 pounds chicken tenders
1 quart lowfat buttermilk
2 cups whole wheat breadcrumbs
1 cup cornstarch
2 teaspoons paprika
1 Tablespoon + 1 teaspoon organic seasoning Salt
1 tablespoon ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Pam cooking spray or olive oil
DIRECTIONS
1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.
2. Drain and blot with paper towels to remove excess buttermilk.
3. Meanwhile, preheat oven to 325 degrees Farenheit.
4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.
5. Increase oven heat to 450 degrees Farenheit.
6. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.
7. Dredge drained and blotted chicken tenders in seasoned starch.
8. Next, coat dredged tenders thoroughly with beaten egg whites.
9. Last, dip tenders in toasted panko to fully coat.
10. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.
11. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.
For Eight ServingsNutrient Analysis – per serving Calories: 270Fat calories: 40Total Fat: 4gSat Fat: 1gChol: 65mgSodium: 210mgTotal Carb: 27gFiber: 2gSugars: 4gProtein
Friday, March 6, 2009
Mayo chicken and noddles
3 cups egg noddles
2 chicken breast
2 cups chopped broccoli
1/2 c chicken broth
4 to 8 oz cream cheese
1/4 cup mayo
1 cup cheddar cheese
1 cup sour cream
salt and pepper
Cook noddles as directed adding broccoli at the end. (or pre cook brocolli and add with other ingredients) Drain and return to pan. Add all but cheese. Mix well. When blended add cheese and serve. I actually don't pay attention to how much cream cheese, mayo and sour cream I add, I just add it til it looks good! Not very helpful I know, sorry!
2 chicken breast
2 cups chopped broccoli
1/2 c chicken broth
4 to 8 oz cream cheese
1/4 cup mayo
1 cup cheddar cheese
1 cup sour cream
salt and pepper
Cook noddles as directed adding broccoli at the end. (or pre cook brocolli and add with other ingredients) Drain and return to pan. Add all but cheese. Mix well. When blended add cheese and serve. I actually don't pay attention to how much cream cheese, mayo and sour cream I add, I just add it til it looks good! Not very helpful I know, sorry!
Quick jazzed up BBQ sauce
1/2 c italian dressing
1/4 c BBQ sauce
2 TBS Orange Marmalade
Just heat together on the stove. It just gives boring bottled BBQ sauce that extra little something.
1/4 c BBQ sauce
2 TBS Orange Marmalade
Just heat together on the stove. It just gives boring bottled BBQ sauce that extra little something.
Pesto bow-tie pasta
3 cups bow-tie pasta
2 tablespoons butter
1 pound chicken
1 can cream of chicken
1/2 cup pesto
1/2 cup milk.
Cook the pasta and the chicken. Bring soup, pesto and milk to a boil. Cover and leave on low heat for 5 minutes. Add cubed chicken and cooked pasta.
One of my favorites, but I never have it because Steve hates Pesto :(
2 tablespoons butter
1 pound chicken
1 can cream of chicken
1/2 cup pesto
1/2 cup milk.
Cook the pasta and the chicken. Bring soup, pesto and milk to a boil. Cover and leave on low heat for 5 minutes. Add cubed chicken and cooked pasta.
One of my favorites, but I never have it because Steve hates Pesto :(
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