Monday, March 30, 2015
Easy 2 Loaves Banana Bread
1 cup canola or vegetable oil
2 cups sugar
6 very ripe bananas, mashed
5 tablespoons milk (that's 1/4 cup plus 1 tablespoon)
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
Preheat oven to 350 and spray 2 loaf pans with non-stick cooking spray (I use non-stick loaf pans as well for this recipe to ensure the loaves will release easily.)
In the bowl of a mixer combine oil and sugar and beat until combines. Add mashed bananas, milk, eggs, and vanilla. Beat until smooth. In a separate bowl combine flour, baking soda, and salt; add this dry mixture to the wet mixture in the mixer and beat until completely combined, but don't over mix. Pour mixture evenly into the 2 prepared loaf pans. Bake at 350 for 40-50 minutes or until browned and a toothpick inserted in the center of the loaves comes out clean. Remove from pans and let cool on a wire rack. Enjoy one loaf now and, if desired, wrap up the other in plastic wrap and then foil and freeze.
Monday, March 23, 2015
Crock Pot Lasagna Soup
1 lb ground beef
1 onion, chopped
4 cups beef broth
1 tablespoon minced garlic
1 tablespoon dried parsley
1 tablespoon dried basil
28 oz can petite diced tomatoes (I used Hunts)
6 oz can tomato paste (I used Hunts)
1 cup spicy V8 juice
2 cups uncooked shell pasta
salt and pepper to taste
shredded mozzarella, for topping
Brown ground beef with onion. Pour ground beef and onions into a slow cooker. Add beef broth, garlic, parsley, basil, tomatoes, tomato paste, and V8 juice. Cover and cook on low for 7 hours. Add uncooked shell pasta and cook on low for an additional 45 minutes. Season to taste with salt and pepper. Serve with shredded mozzarella on individual servings.
Monday, March 16, 2015
My Favorite Gooey Rice Krispie Treats
16 oz bag large marshmallows
12 oz box Rice Krispies or Cocoa Krispies (about 10 cups)
1/2 cup butter, cut into pieces
Place marshmallow in a large microwave safe bowl. Microwave for 2 - 2 1/2 minutes or until melted. Stir the mixture well until combined and smooth. Pour in cereal and stir well until cereal is completely coated. Spread evenly in a greased 9x13 pan and pat down with greased hands. Allow to cool and then cut into squares.
Thursday, March 12, 2015
Easy Crock Pot Mashed Potatoes
5 lbs red or yukon gold potatoes, chopped (unpeeled)
1 cup chicken broth
1/2 cup butter, cut into chunks
1 teaspoon salt
1/2 teaspoon pepper
1 - 1 1/2 cups cream, half and half, or milk, warmed
Place chopped potatoes into slow cooker, add chicken broth, and butter. Sprinkle with salt and pepper. Cover and cook on low for 6 - 7 hours or until potatoes are tender.
Mash potatoes with a potato masher right in the slow cooker. Add some of the warmed cream (or half and half or milk) and beat with a hand held electric mixer. Add more cream until you get the desired creamy texture. Serve right away or cover and keep warm on the warm setting until serving time (up to 2 hours).
Monday, March 9, 2015
Souper Easy Crock Pot Roast and Gravy
3-4 lb pot roast
Montreal steak seasoning
1 can cream of mushroom soup
1 can golden mushroom soup
1 cup water
1 packet dry onion soup mix
Spray the inside of your crock pot with non-stick spray. Season both sides of pot roast with Montreal steak seasoning. Place pot roast in crock pot. In a bowl combine soups, water, and onion soup mix. Pour over roast. Cover and cook on low for 8 hours.
When you are ready to serve remove roast and pull apart into big serving size chunks. Cover with foil to keep hot. Strain juices from crock pot into a pot and skim off some of the fat (or you can use a gravy fat separator), and bring to a boil. Serve this gravy over the roast and potatoes.
Thursday, March 5, 2015
Parmesan Roasted Broccoli
4-5 cups fresh broccoli florets (3 heads of broccoli with stems trimmed)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1-2 tablespoons fresh grated Parmesan
Preheat oven to 425. Place broccoli on a foil lined baking sheet. Drizzle with olive oil and toss to combine. Sprinkle with salt and pepper. Place baking sheet in oven and bake for 15-20 minutes or until stems are slightly browned and crisp looking. Remove broccoli and immediately sprinkle with Parmesan.
Monday, March 2, 2015
Apricot-Ginger Glazed Pork Chops
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
7 boneless loin pork chops, about 1/2 inch thick
4 teaspoons olive oil
2 tablespoons butter
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 cup chicken broth
1/2 cup apricot jam
1/2 cup pineapple jam
Combine salt, garlic powder, onion powder, and pepper. Sprinkle one side of the pork chops with some of the spice mixture. Heat olive oil in a large skillet. Add pork chops (spice side down). Sprinkle the other side of the pork chops with spice mixture. Cook the pork for 3 minutes on each side. Remove pork chops from pan and cover with foil to keep warm.
Reduce heat to medium and add butter to the skillet. When melted add garlic and ginger and saute for 30 seconds. Add chicken broth and bring to a simmer. Use a spatula to scrape up the browned bits form the bottom of the pan. Simmer for 1 minute. Whisk in the jams. Bring to a simmer and return pork chops to the pan. Cook for an additional 3 minutes on each side. Remove from heat and let rest for 5 minutes. Serve pork and sauce over rice.