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.

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.

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.

Red Rice with Chicken

This hearty, well-seasoned dish is budget friendly as well as delicious.

Makes about 6 servings

3 tablespoons olive oil

1 ½ pounds chicken pieces of your choosing

¾ to 1 teaspoon Cajun Seasoning (to taste)

3 large red bell peppers, seeded, cut in strips

1 large onion, cut in strips

8 large garlic cloves, chopped

1 tablespoon dried oregano leaves

1 tablespoon paprika

1 ½ cups long-grain white rice

2 cups (or a little more) chicken broth

2/3 cup cream of tomato soup

1 ½ cups frozen small peas, thawed

1/4 cup parsely, chopped

Heat the oil in a large heavy pot over medium-high heat. Season the chicken with Cajun Seasoning. The 15-minute pre-cook: add the chicken, and cook for 10 minutes, then add bell peppers, onion, garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in the paprika and rice and stir to coat. Add the chicken broth and tomato sauce. Bring to a boil, cover, and reduce heat to medium-low.

Simmer until the chicken and rice are tender and the liquids are absorbed, about 20-25 minutes. Add more broth if the mixture becomes dry during the cooking time. Stir in the peas and parsley and add more Creole Seasoning if desired. Cook until the peas are heated through, about 3 minutes. Serve

NOTE: Since red bell pepper are $1.50 each in my local supermarket, I substitute green bell pepper.

If you choose skinless, boneless chicken pieces, cube them and reduce the pre-cook time from a total of 15 minutes to 5 minutes.

Mole Sauce

Yeild: 2 qts

8 Each Ancho Chilis, Dried
4 Each Pasilla Chilis, Dried
8 Cups Chicken Stock
1/2 Cup Vegetable Oil
3/4 Pound Roma Tomatoes
1/4 Pound Tomatillos, Whole, husked, rinsed, halved
1/2 Each Plantain, peeled, sliced, fried
2 Tablespoons Raisins
1/2 Cup White Onion, sliced
2 Cloves Garlic
1/4 Cup Almonds, whole
1/4 Cup Unsalted Peanuts
1/4 Cup Pecans Halves
2 Tablespoons Pumpkin Seeds, Roasted, raw, green
1 Each Cinnamon Stick
4 Whole Cloves
1/2 Teaspoon Allspice Berries
1/2 Teaspoon Cumin Seeds
1 Each Corn Tortilla, fried
1 Slice French Bread, fried
2 Ounces Mexican Chocolate
2 Teaspoons Brown Sugar
2 Teaspoons Salt

1. Wipe chiles clean with damp cloth. In large skillet, toast in batches until slightly blistered and aromatic, about 10 seconds. Remove stems, veins and seeds.
2. Bring stock to boil; add chiles and simmer until soft, about 10 minutes. Remove chiles and continue to simmer stock over low heat.
3. In the skillet, heat 1/4 cup of oil; fry tomatoes and tomatillos until mixture forms a past. Transfer to a bowl. and reserve.
4. Give the skillet a quick wash; saute onion and garlic until lightly browned. Add to stock with chiles, plantain and raisins; let cool.
5. In another skillet, toast almonds until aromatic. Add peanuts, pecans and pumpkin seeds; toast until light brown. Transfer to a bowl; reserve.
6. In the same skillet, toast cinnamon stick. Add cloves, allspice and cumin and toast 1 minute. Add to nut mixture; let cool.
7. In batches, blend stock, tortilla and bread in a blender. Add nut mixture and tomato-tomatillo paste; puree until smooth; adding more stock or water if necessary.
8. In a deep, heavy pot, heat remaining 1/4 cup oil. Add blended mixture from the bowl; bring to a boil. Let liquid reduce 20 minutes, stirring constantly to prevent sticking. Stir in chocolate until melted. The mole should have consistency of gravy. If it is too thick, add more water. Add sugar and salt to taste; simmer 20 minutes, cool. Mole keeps, refrigerated, for one week.

NOTE: Ingredients will soon be available on FoodieAffair.Com. This site is still under construction, but promises to be available very soon.

Enchiladas de Mole Poblano

Serves: 8

1 Cup Canola Oil
24 Each Corn Tortillas
6 Cups Chicken, cooked and shredded
3 Cups Mole Sauce (recipe in Sauce section)
1 Cup Sour Cream
2 Cups Monterey Jack Cheese, shredded
1 Each Red Onion, sliced

1. Heat oil in a skillet over medium-high heat. Dip tortillas in oil one at a time briefly frying until soft. Blot with paper towels.
2. In a separate skillet, warm chicken with mole sauce.
3. To assemble enchiladas, place 2 tablespoons chicken-mole mixture in center of each tortilla, roll into a log.
4. To serve, place three enchiladas side by side in center of plate. Pour mole sauce generously over enchiladas; top with sour cream, cheese and red onion.

NOTE: Of course homemade mole is the best, but it is a time consuming project to say the least, and some of the ingredients are hard to find. If you can't find prepared mole sauce in your local supermarket, you can order it on FoodieAffair.Com. This site is still under construction, but it is promised to be up and running soon.

Lovely, Fluffy, Mexican Rice

Serves 6

1 Cup Long-grain White Rice
1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken Broth
1/2 Each Onion, finely chopped
1/2 Each Green Bell Pepper, finely chopped
1 1/2 Teaspoons Jalapeno Pepper, chopped
3 5/8 Fluid Ounces Tomatoes With Green Chilies
2 Tablespoons Tomato Sauce
1/2 Each Chicken Bouillon Cube, Knorr's
Salt and Pepper, to taste
1/2 Teaspoon Ground Cumin
1/2 Cup Cilantro Leaves, Whole
1 Clove Garlic, minced

1. Saute rice in oil over medium heat for bout 3 minutes.
2. Carefully, pour in chicken broth, and bring to a boil.
3. Stir in onion, green pepper, jalapeno, tomato sauce, and can of tomato & chilies. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic.
4. Bring to a boil, cover, and reduce heat to very low. Cook for 20 minutes.
5. Fluff with fork and garnish with fresh cilantro.

NOTE: Rather than opening a can of tomato sauce only to use 2 tablespoons, you can substitute with a little tomato paste from one of those convenient tubes. The addition of the sauce or paste is mainly for color. Another option is to use Knorr's tomato bouillon with chicken rather than the just chicken flavor called for in the recipe. Yet another option, although I would say the last option you should use, is to use a bit of ketchup.

Almond Biscotti

Recipe Courtesy of Darlene O'Connor Raiente (Bridgeport / Stamford, CT)

1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds (toasted)
2 teaspoons milk

DIRECTIONS

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door open to cool. Store in airtight container.

Optional: Melt some chocolate chips over a double boiler and dip cookie in on one side or the whole bottom of the cookie to make it look fancy.

Chicken Calabcita Stew

Serves 4

3/4 Pound Chicken Breasts, cut into strips
Salt and Pepper or Fajita Blend Spice
1 Tablespoon Canola Oil
1/2 Teaspoon Garlic Powder
1/4 Cup Onions, chopped
7 Ounces Stewed Tomatoes with Chiles
1/4 Teaspoon Pepper
1/2 Teaspoon Cumin Powder
1/2 Cup Sweet Corn, frozen
1/2 Pound Squash, Zucchini, fresh or frozen
1/8 Cup Green Bell Pepper, chopped, optional
2 Teaspoons Chicken Bouillon Powder or 1/2 Knorr's Cube
1 Cup Water*

1. Salt and pepper chicken strips. Cook chicken in pot until brown on all sides.
2. Add all other ingredients and bring to a boil.
3. Lower heat, simmer covered for 15-20 minutes.

* Add 1 - 1/2 cups water to make this into a delicious soup. Add more spice to taste.
NOTE: For the Texas folks, HEB has a Calabacita Blend of vegetables in the frozen section.