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!

Mix

Bake

Enjoy!

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.

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

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!

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.

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

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.

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

Pork Loin with Red Pepper Sauce

This is a great simple recipe from Cooking Light - Fresh Food Fast cookbook.

• 4 (4-ounce) boneless center-cut loin pork chops
• 2 tsp steak seasoning
• Olive oil-flavored cooking spray
• 1 cup bottled roasted red bell peppers, drained
• 1 chipotle chile, canned in adobo sauce (I used 2 - we like spice)
• 2 T. Water
• 1/2 tsp. cumin

1. Sprinkle pork evenly with steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat pork with cooking spray. Add pork to pan; cook 4 minutes. Turn pork over; cook 3 minutes
2. While pork cooks, place bell peppers and next 3 ingredients in a blender or food processor and process until smooth. When pork is done, remove pan from heat. Remove pork from pan; cover and keep warm.
3. Add pepper mixture to the pan; return pan to medium heat. Cook 1 to 2 minutes stirring often. Spoon 2 T. sauce onto each of 4 serving plates. Top each with a pork chop.

Calories 194, Fat 9 g, Protein 23g, Carbs 1.7g

Abby's Kentucky Pecan Pie

Back about 1970 I found this recipe in the paper from "Dear Abby". Are you old enough to remember Abby? I have probably made this recipe about 80 times since then. It is the best Pecan Pie I have ever had. Enjoy. It is very, very easy!

Kentucky Pecan Pie

• 1 C. White Corn Syrup
• 1 C. Dark Brown Sugar
• 1/3 tsp. Salt
• 1/3 C. Melted Butter
• 1 tsp. Vanilla
• 3 Eggs, Slightly Beaten
• 1 Heaping Cup Pecans

Combine syrup, sugar, salt, butter, vanilla and mix well. Add slightly beaten eggs. Pour into a 9 inch unbaked pie shell. Sprinkle pecans over all. Bake in 350 degree oven for approx. 45 minutes.

Mango and Avocado Salsa

2 Ripe mangos, peeled and chopped
1 Large avocado, peeled and chopped
1 Medium red onion, diced
2-4 Roma tomatoes, seeded and diced
Juice of 2 limes
Salt and Pepper
Optional: 1 Jalapeno, stemmed, seeded and minced

Mix all but the lime juice and then squeeze the lime juice over all. Stir gently and chill.

Serve with chicken or fish. Or serve with tortilla chips for an unusual flavor.

Jalapeno Chutney

If you are like us, you put a pepper plant or two out in the spring and then you get more peppers than you know what to do with. They are so easy to grow. Usually Kirby just slices and pickles them but I wanted something more so he made me this wonderful chutney. We put it on everything - but the best is a grilled chicken breast or a nice pork loin.

4 medium fresh mangos
3/4 cup raisins
1/2 cup light brown sugar
3 cups white sugar (Kirby used Splenda)
1/2 tablespoon fresh garlic, minced
1/2 cup honey
1/2 cup water
1/4 cup vinegar (white works well)
1 tablespoon ground fresh ginger or 1/2 T. dry ginger
1 - 2 cups diced fresh jalapenos
1 tsp. salt
1/2 T pepper

Peel the mangos and remove from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes.

Mixture will thicken slightly as liquid is reduced.

Pour into large bowl of food processor, pulsing briefly to coarsely mince the chutney before serving. Makes approximately 4 cups.


Serve over chicken, pork or turkey. Can be refrigerated for 2-3 weeks.

Mexican Bean and Pasta Salad

This is a recipe that I developed while living on our boat in Mexico. I began with a great recipe for Bean Salad that had given me 30 years or so ago and I decided to try to "spice it up" just a little. When I make it I seem to just put it all in a bowl and mix it up so I never wrote down any amounts. I will take a stab at the amounts here but please experiment for your own tastes.


For the dressing mix together the following in a large bowl and stir well to dissolve the sugar.
1/2 C. Salad Oil
1/2 C. Vinegar (white or cider work well)
3/4 C. Sugar
1/2 tsp salt, pepper
1-2 tsp Cumin depending on taste

To the dressing add the following -
1 can Black Beans drained and rinsed
1 can Kidney Beans drained and rinsed
1 can Garbanzo Beans drained and rinsed
10 - 16 oz Salad pasta or Elbow Macaroni, cooked, drained and rinsed with cold water
2-3 stalks of celery, chopped
1 Green Bell Pepper, chopped fine
1 cup Cilantro (picked from the stems, washed and dried)
4-5 Roma (Plum) tomatoes chopped

Mix it all together and refrigerate for at least 2 hours to allow the flavors to meld. You can leave out an item here and there or make substitutions but the cumin, tomato and cilantro are must haves.

Rhubarb Crisp

This is a great old summertime recipe that I have been making for years. It is extremely easy and always a hit. Serve it warm over vanilla ice cream.

• 6 Cup Diced rhubard
• 1 1/2 Cup Sugar
• 2 T Water
• 1 Cup flour
• 1/2 tsp Cinnamon
• 1/8 tsp Salt
• 1/2 cup butter

Combine rhubarb, 1 cup of the sugar (reserving 1/2 cup), and water. Turn into a shallow 1 1/2 qt. casserole dish. Combine flour, remaining 1/2 cup sugar, cinnamon and salt. Cut in butter with a pastry blender until crumbly. Sprinkle evenly over rhubarb. Bake at 350 degrees until rhubarb is tender, hot and bubbly, about 50 min. Serve warm over ice cream. Makes 6 - 8 servings.

Aunt Reta's Zucchini Bread

This is truly the best Zucchini Bread I have ever eaten. Maybe even the best quick bread I have ever had! I was a newly wed when Aunt Reta gave this to me and it is now a family classic. It is rich and moist and the recipe makes 2 loaves so you can share one or put it in the freezer for later.

• 3 eggs
• 3 cups white flour
• 2 cups sugar
• 1 cup salad oil
• 1 tsp baking soda
• 1/4 tsp. baking powder
• 2 cups grated zucchini (leave out the seeds if they are large)
• 1/2 cup chopped walnuts
• 3 tsp. cinnamon
• 1/4 tsp nutmeg
• 1 tsp. salt

1. Beat eggs until foamy. Add sugar, oil and zucchini. Mix well but not too long.
2. Add sifted flour and remaining ingredients. Mix well. Batter will be thin.
3. Pour into 2 greased and floured loaf pans. (if the pans are nonstick, you only need to use Pam spray)
   
4. Bake at 325 degrees for 1 hour.

Pablano Chicken by Suzie

Easy and good! Spicy, but not too much spice.

4 chicken breasts, boneless, skinless
1 pablano pepper (or anahiem)
1 - 2 cloves garlic, minced
Oil
1 cup whole cream

Peel and seed the pablano chili pepper. Place in food processor and chop.
Heat oil in skillet. Saute the pablano chili pepper and garlic for a few minutes and then return to the food processor. Add the cream and process for a minute or two.
Saute the chicken breats in the same pan for about 10 minutes. Do not overcook. Remove to a platter.
Pour the Pablano-cream sauce mixture into the skillet and heat but do not boil.
Pour over the chicken and serve at once.

California Pork Chops by Suzie

I have had this recipe for at least 30 years! I love it!

• 6 loin pork chops
• 1/4 cup flour
• Salad oil
• 2 oranges, peeled and sliced
• 5 T brown sugar
• 2 tsp cornstarch
• 1/2 cup dry white wine
• 1 cup orange juice
• 1/2 tsp marjoram
• 2 onions sliced
• 2 T. chopped parsley

1. Season chops with salt and pepper and roll in flour. Brown in the oil over medium heat.
2. Arrange in a shallow baking pan.
3. Sprinkle orange slices with 3 T of the brown sugar and let stand.
4. Blend cornstarch with wine, orange juice, marjoram and the remaining brown sugar.
5. Pour over pork.
6. Top with onion slices sprinkled with parsley.
7. Cover & bake for 1 hour at 350 degrees.
8. Arrange oranges on top and cook an additional 15 minutes uncovered.

Minted Cucumber Salad by Suzie

We had Chicken Tikka again last night and this time I used a different cucumber salad. There are so many ways to make it. This one disappeared so fast it was amazing - almost as fast as the chicken - which is my family favorite.

• 2 cucumbers
• 1/2 tsp. salt
• 1 cup plain yogurt
• 1 T. olive oil
• 2 tsp. white vinegar
• 2 T. chopped fresh mint

1. Peel the cucumbers, cut them in half lengthwise and remove the seeds with a spoon. Chop into small 1/2 inch cubes. Lay on paper towels to drain; sprinkle with salt.
2. Pat the cucumbers dry.
3. Combine the yogurt, oil, vinegar, and mint in a bowl and blend thoroughly.
4. Add the cucumber chunks and mix.
5. Add a couple of mint sprigs to the top as decoration.

Tabouli Salad by Suzie

• 1 cup couscous or bulgar wheat
• 3 T. olive oil
• 1 T. lime juice
• 3 cloves garlic, minced
• 1 - 1 1/2 cups parsley, chopped
• 2 stalks celery, chopped
• 3 roma tomatoes, seeded and chopped
• 2 T. raw sunflower seeds

1. Cook couscous or bulgar wheat according to package directions to net 2 cups cooked. Cool.
2. Add the olive oil and the lime juice and mix well.
3. Add remaining ingredients, mix and chill before serving.

"Chocolate Lovers" Fudge Brownie Pie

• 1/2 cup butter or margarine
• 3 - 1 oz. squares unsweetened chocolate
• 1 cup sugar
• 1/3 cup dark karo corn syrup
• 1/4 cup flour
• 1 tsp. vanilla
• 1/4 tsp. salt
• 3 eggs, slightly beaten
• 9 inch graham cracker crumb crust or chocolate crumb crust
  

1. In a 2 qt saucepan, stirring constantly, melt the margarine and the chocolate over very low heat.
2. Remove from heat and stir in sugar, corn syrup. flour, vanilla and salt until well blended. Stir in the eggs.
3. Pour into pie crust and place on a cookie sheet.
4. Bake in 350 degree oven 30 to 35 minutes or until filling is puffed and the center is firm. Cool.
5. Serve with vanilla ice cream or whipped cream. Serves 6 to 8.

Party Chicken Bake AKA Gooey Chicken

I found this recipe in the newspaper back in the '70's. (now you know how old I am!) I made it regularly as my children were growing up and when they would ask what was for dinner I would tell them that it was "that gooey chicken". Thus, in our family it became known as Gooey Chicken. It is easy and always a winner.

• One envelope dry Italian Salad Dressing
• 2 T. melted butter or margarine
• 4 chicken breast halves
• 1 can cream of mushroom soup
• 1 4-oz pakage whipped cream cheese w/ chives
• 1/3 cup dry white wine

1. Combine 1/2 package Italian Salad Dressing mix with the cream cheese. Gradually add the soup and then the wine. Mix until smooth and set aside.
2. Melt the butter in a skillet. Sprinkle the chicken on both sides with the remaining salad dressing and brown slowly on both sides until golden.
3. Place the chicken in a 12 x 7 in. baking dish.
4. Spoon the soup and cream cheese mixture over the chicken.
5. Bake at 325 degrees for 45 minutes
6. Serve over hot rice.