| I found this recipe on the internet. To see the original recipe, please click here. Ingredients | |||||||||||||||||||||||||||||
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This is one of my favorite Thanksgiving recipes that my grandma used to make every year. This time, it's my pleasure to make it for my family as I hosted Thanksgiving.
Crock Pot Beef Stroganoff
Chicken Licken Casserole
I realized that I have been neglecting to post any recipes about gobs! So here's my fix to that problem. This recipe comes from a website claiming to have the original recipe from Wicked Whoopie Pies. That's the company in Maine my husband & I found when on our honeymoon two years ago.
For the original recipe, click here.
Serving Size: 1 Pies
This might seem like an odd post since it isn't a recipe that I've made from scratch & is fairly simple. I bought Jessica Seinfeld's cookbook, "Deceptively Delicious" a while ago & have really enjoyed it. One of my husband's favorite recipes from the cookbook is the yellow cake.
Yellow Cake 
Pour the batter into the cake pan and bake until a toothpick inserted into the cake comes out clean, about 20 minutes. (I followed the cake mix directions which was closer to the actual time.) 
Happy Birthday to my husband.
This was actually a fairly easy recipe to make but if I made it again, I would add some more spice to it & extra sugar to the whipped cream. I did like the ginger snap crust that helped add to the flavor. For the original recipe, click here.
Olive Garden Pumpkin Cheesecake
This recipe comes from my friends in Wichita. It's a very hearty, filling soup. I try to lighten it by serving it with broccoli. You can also add some cooked, pureed cauliflower to help boost the vegetables in each serving.
In a large pot, melt butter. Add onions, saute until soft. (I add some minced garlic at this point.)
Combine flour & enough chicken broth to onions. Cook stirring constantly until thickened.
Add potatoes, cheese, & whipping cream; heat to serving temperature. Season to taste with salt, pepper, parsley, or any favorite seasonings. Serve with broccoli, shredded cheddar cheese, & bacon crumbles.
Fresh Tomato Pizza Sauce
Peach Upside-Down Cake
Zucchini Chocolate Cake
Mom’s Banana Apple Bread- makes one 1 1/2-quart loaf pan
from The Sweet Melissa Baking Book by Melissa Murphy
For the apples:
2 tablespoons unsalted butter
3 tablespoons firmly packed dark brown sugar
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
For the banana bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
¼ cup fresh orange juice
1 teaspoon pure vanilla extract
1 ¼ cups very ripe mashed bananas (2 to 3)
Before you start:
Position a rack in the center of your oven and preheat the oven to 350°F. Lightly butter and flour a 1 1/2-quart loaf pan.
To make the apples:
Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.
To make the banana bread:
1. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
3. In a small bowl, combine the orange juice and vanilla.
4. Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
5. Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.
Serve slightly warm or at room temperature. The banana bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost (still wrapped) at room temperature.
Pro Tip: If your bananas are black before you are ready to bake, peel them, puree them, and store them in an airtight plastic container in your freezer. You can add more to the container whenever you like; the bananas keep a very long time. When you are ready to bake, just defrost them and get on with it.
Pretty Slick: If after a few days, the banana bread starts to get dry, toast a slice and spread some soft butter on top. It’s great this way with your morning coffee or afternoon tea.
Joy’s Tips:
*For the apples: Instead of chopping both, I chop one (in very small chunks) and shred the other on a box grater. The chopped apple still gives you the interesting texture and bites of tender caramelized appley goodness, while the shredded apple sort of melts into the bread and adds to its incredible moisture. I still saute both in the butter and brown sugar, and add any accumulated juices from the shredded apple. Beware of stirring in apple chunks that are too large- their weight causes them to sink to the bottom of the batter, and you end up with an apple layer of sorts at the base of the loaf. Still delicious, but not ideal- to have it well distributed, make sure your apple chunks stay pretty dainty!
*For the bananas: I recommend using the measured amount rather than just 2 or 3. I always seem to need more bananas to make the required measurement than are recommended (and I don’t think my bananas are particularly small). You definitely don’t want to skimp on this central ingredient for the overall flavor of your finished loaf!
*My loaf usually requires an additional 3-5 minutes for a toothpick to come out clean. I test at the 1 hour mark, and if it’s not done, I cover with foil to prevent over-browning and return it to the oven. Just be aware that your time may vary depending on your oven.
prep time:30 min |
start to finish:10 hr |
makes:12 servings |
| 12 | oz lean Italian turkey sausage, casings removed |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | medium red bell pepper, chopped (1 cup) |
| 2 | cloves garlic, finely chopped |
| 1 | box (9 oz) frozen chopped spinach, thawed, drained |
| 4 | cups frozen shredded hash brown potatoes (from 30-oz bag), thawed |
| 2 | cups reduced-fat Italian cheese blend (8 oz) |
| 2 | tablespoons grated Parmesan cheese |
| 12 | eggs |
| 3/4 | cup fat-free (skim) milk |
| 1 | teaspoon dried basil leaves |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1. | Spray 13x9-inch (3-quart) glass baking dish with cooking spray. |
| 2. | In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach. |
| 3. | In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours. |
| 4. | Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving. Nutritional Information: 1 Serving: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g, Trans Fat 0g); Cholesterol235mg; Sodium 630mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 4g); Protein 19g % Daily Value*: Vitamin A 45%; Vitamin C 15%; Calcium 25%; Iron 10% Exchanges: 1 1/2 Other Carbohydrate; 1/2 Vegetable; 2 1/2Medium-Fat Meat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Meat & Beans, 1/2 c Vegetables |
This recipe comes from the South Bend Tribune. Every Monday there's a recipe section. Since school's starting, the paper said "for about 50 cents eacy you can make these oatmeal, raspberry and peach snack bars, which kids (and adults, for that matter) would love to find tucked into their lunch bags. The soft, chewy bars are made with plenty of fruit so they aren't too sweet, so they even make a great on-the-go breakfast treat."
I decided this would be a good time to make them since peaches and raspberries are in season around here. The only change I made was adding at least 1 tsp of cinnamon (although if you really like cinnamon like I do, I'd add 2 tsp). Also, make sure your peaches are ripe or overripe. Mine were just barely ripe & cooking them extra still didn't soften them much. If you like some crunch then they'd be fine, I'd prefer mine a little softer.
