Sunday, October 24, 2010

The Best Banana Bread

This is the best Banana Bread I have ever had. I have shared the recipe with friends and family for over 20 years and they all swear by it! It is easy and moist and rich. Give it a try!

Mix together the following and then let stand while you prepare the next step:
  • 2 large very ripe bananas well mashed
  • 1 tsp baking soda
  • 5 T. milk
Mix together in another bowl:1/2 C. butter
  • 1 C. white sugar
  • 1 egg
Now add the banana mix to it.

Then add:
  • 1 1/3 C. while flour
  • 1 tsp baking powder
  • 3/4 C. chopped walnuts or pecans
Pour into a prepared loaf pan and bake at 325 degrees for 50 - 60 minutes.

It won't last long!


Sunday, April 4, 2010

Apricot Curry Chicken

This recipe is so easy. I wanted something with just a little spice and I wanted it fast - so I made this up and it is really good.

  • 4 boneless skinless chicken breasts that have been pounded between plastic wrap to tenderize.
  • 3/4 cup apricot preserves
  • 1 tablespoon freshly grated ginger
  • 2 tsp your favorite curry powder
  • garlic powder
  • salt and pepper

  1. Grate the fresh ginger and mix it in a bowl with the preserves and the curry powder. Put it aside while you cook the chicken.
  2. I use Pam spray - so spray or oil your skillet. Sprinkle the chicken with the garlic powder, salt and pepper. Add to the hot skillet. Sear and then reduce the heat to med low and cook for about 15 minutes. I covered them after I turned them.
  3. When the chicken is done, remove it to a warm plate and add the apricot mixture to the drippings in the skillet. Heat until it is bubbly and then pour it over the chicken and serve. Goes nice with basmati rice.

Sunday, March 28, 2010

Linda's Frosted Banana Bread Bars/Cake

  • 1/2 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 1/2 cups mashed bananas (3 medium)
  • 1 T. vanilla
  • 1 pkg instant vanilla pudding mix
  • 2 cups flour
  • 1 tsp. baking soda
  • pinch of salt

  1. Mix butter and sugar until creamy
  2. Beat in eggs, bananas, sour cream, and vanilla
  3. In another bowl combine flour, baking soda, pudding and salt
  4. Add to creamy butter/sugar mixture and mix well
  5. Pour into a greased 15 x 10 x 1 inch pan.
  6. Bake at 350 degrees F. for 25 minutes.
  7. Let cool completely before frosting


  • 1/2 cup butter (softened)
  • 1 8 oz block of cream cheese (softened)
  • 4 cups powdered sugar
  • 2 tsp vanilla
  1. Mix the cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla. Beat well.
  3. Spread evenly over the banana bread.

This is a marvelous recipe that will work well with carrot cake or red velvet. Perfect proportions!

Sunday, February 21, 2010

Nutty Granola

Eat something healthy today that tastes like you should feel guilty. This healthy granola is a winner with young and old alike. My favorite way to serve it is with low-fat vanilla yogurt. It is easy to make and will go fast! Your family will thank you!

  • 4 C. rolled oats
  • 3 C. chopped nuts - walnuts, pecans, almonds and sunflower seeds
  • 1/3 C. canola oil
  • 1/2 C. honey or real maple syrup or a combination of both
  • 1 tsp. vanilla
  • 1 T cinnamon

  1. Preheat the oven to 300 degrees F
  2. In a large bowl combine the oats, nuts and cinnamon
  3. Mix well to coat the oats with the cinnamon
  4. In a microwave proof bowl or glass measuring cup, combine the honey/syrup, oil and vanilla.
  5. Heat in a microwave for about 20 seconds to soften the honey.
  6. Pour the honey mixture over the oat mixture and mix well.
  7. Spread onto a large ungreased baking sheet
  8. Heat in the oven for 10 minutes, remove from oven and stir and then heat for another 10 minutes.
  9. Let cool completely before storing.

Sunday, February 14, 2010

Mexican Pozole

This is a wonderful, zippy stew that I first ate in Mazatlan at a small family run restaurant that you wouldn’t even notice if someone didn’t point it out. The “soup” is very easy to make and the finishing touches are the toppings that you pass around the table. It is a complete meal all by itself!

  • 1 ½ pounds stewing pork
  • Small amount of oil for frying
  • 1/3 cup flour
  • Salt and pepper
  • 2 onions, chopped in large chunks
  • 8 – 12 cloves of garlic – lots, minced
  • ¼ cup Butter or olive oil
  • 100 oz chicken stock (amount is approx. – buy the large containers)
  • 1 8-oz can of chipotle chilies in adobe, chopped fine – seeds included – not the sauce except what sticks to the chili (if you can find the dried they are better. Use 4 - 8 ) If you are feeding sissies, use half the can or 4 dried) DO NOT use any other kind of chili!
  • 60 oz of canned hominy
  • 2 T. dried leaf oregano, rubbed in your hands to release the flavor
  • 2 Limes

  1. Cut the pork into small bite-sized pieces and place in a bag with the flour, salt and pepper and shake to coat
  2. Heat about 2-3 T of canola oil in a heavy skillet and brown the pork. If your pan won’t hold it all easily, do it in small batches. Remove it all to a plate and keep it warm.
  3. Add the butter or olive oil to the pan and cook the onion and garlic until the onion is translucent.
  4. Take a good sized stock pot and put the broth in and heat. Add the pork, onion mixture, oregano and the chipotle
Simmer on the stove for 3-4 hours. Add the drained hominy, heat and serve.

{Add a squeeze of lime juice before the toppings.}

Serve with some or all of these toppings –
  • Chopped sweet onion or green onion
  • Chopped radish
  • Shredded (fine) cabbage
  • Crushed tortilla chips
  • Diced avocado
  • Cilantro leaves

Sunday, January 31, 2010

Coconut Bundt Cake

I am really getting into making a cake on Sunday and then taking it to work on Monday to share. Today I made a coconut cake because Kirby loves coconut and I will leave him a piece before I take the rest to work with me in the morning.

  • 1 pkg coconut cake mix
  • 1 small pkg vanilla pudding
  • 4 eggs
  • 1 C. water
  • 1/3 C. salad oil
  • 1 C. flaked coconut
  • 1/2 cup vanilla frosting
  • additional coconut for decoration

  1. Preheat the oven to 350 degrees F. Grease and flour a 10-in. bundt pan or use Pam spray on a stick proof pan.
  2. Combine cake mix, pudding, eggs, water and oil in a large mixing bowl. Beat at medium speed 2 minutes. Fold in the coconut. Pour into prepared pan.
  3. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate.
  4. Place frosting in microwave save bowl. Microwave on high power for 10-15 seconds. Stir until smooth. Drizzle over the cake. Sprinkle with the additional coconut.

Sunday, January 24, 2010

Kahlua Cake

My sister gave me this recipe with just the ingredients, the oven temp and the baking time. I thought that was strange until I tried it. It is just so simple, you don't need any instructions!

  • 1 Box Swiss Chocolate Cake Mix
  • 1 Small Box Instant Vanilla Pudding Mix
  • 2 Cups Sour Cream
  • 3/4 Cup Kahlua (or any coffee flavored liquor)
  • 4 Eggs
  • 6 oz Chocolate Chips

  1. Mix all ingredients except the chocolate chips in a mixing bowl and using an electric mixer, mix for about 2 minutes on medium speed after all the ingredients are combined.
  2. Gently stir in the chocolate chips.
  3. Pour into a greased bundt pan and bake at 350 degrees for 1 hour.
  4. Cool for 10 minutes and remove from pan. Place on a plate and dust the top with powdered sugar while still warm.

Saturday, January 23, 2010

Ginger-Lime Beef Stir Fry

This is another recipe from Cooking Light Fresh Food Fast. I just tried this tonight and It Is a Keeper!! If you like spicy, you will love this. And it is quick and easy. I served it with fluffy basmati rice and fresh broccoli.

  • 1 T. Sugar
  • 1 T. Grated peeled fresh ginger
  • 2 T. Fresh lime juice (about 1 lime)
  • 1 1/2 Tsp. Soy Sauce
  • 1/4 Tsp. crushed red pepper
  • 1 T canola oil
  • 12 oz boneless sirloin steak, cut into thin strips (I used a large rib eye steak)
  • 1/2 C. green onions, sliced diagonally

  1. Combine first 5 ingredients in a small bowl; stir well with a whisk.
  2. Heat canola oil in a large nonstick skillet over medium-high heat.
  3. Add steak; cook 4 minutes or until browned, stirring frequently.
  4. Remove from heat: drizzle evenly with the ginger-lime mixture.
  5. Garnish with onions.
Serves 3