Banana Bread In a Jar

Ingredients:

2/3 cup shortening

2 2/3 cups white sugar

4 eggs

2 cups mashed bananas

2/3 cup water

3 1/3 cups all-purpose flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves (I used half a teaspoon because I didn't want mine too ‘clovey’.)

2/3 cup chopped pecans or walnuts

You will also need:

12 250 ml canning jars - sterilized

funnel

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease insides of a dozen 250ml canning jars. (I wiped mine down with vegetable oil.)

In a large bowl, cream shortening and sugar until light and fluffy. Mash bananas--Beat in eggs, bananas, and water.

Sift together flour, baking powder, soda, salt, cinnamon, and cloves.

Add to banana mixture and mix well.

Add nuts and stir them in with spoon.

Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.

Place jars directly on rack in oven. Bake for 45 minutes. Don’t worry if a few rise over the top of the jar a bit. You can press it down with the lid after it has finished baking.

While jars are still warm, add lids. Screw on tightly.

Listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it’s sealed.

37-Calorie Brownies

Ingredients:

3/4 cup nonfat Greek yogurt (I used vanilla)

1/4 cup skim milk

1/2 cup Cocoa powder

1/2 cup Old fashioned rolled oats (like Quaker)

1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)

1 egg

1/3 cup applesauce

1 teaspoon baking powder

1 pinch salt

Directions:

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Chicken and Dumpling Casserole

Ingredients:

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)

2 cups chicken broth

1/2 stick of butter

2 cups Bisquick

2 cups whole milk

1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)

3 tsp of chicken granules (I use Wylers)

1/2 tsp dried sage

1 tsp black pepper

1/2 tsp of salt or more to taste

Directions:

Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown.

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

Recipe for Strawberry-Banana Cheesecake Salad

Stir together:

1 bag of miniature marshmallows

16 oz of vanilla yogurt

1 regular size tub of cool whip

1 package of nobake cheese cake filling

Stir in

1-2 containers of sliced up strawberries

3-4 sliced up bananas

Other fruits can be substituted or added as desired

Best served chilled and same day due to nanner discoloration lol

Roasted Ranch Potatoes

2 pounds potatoes (unpeeled, washed and cut into chunks)

1/2 cup ranch dressing (bottled, not packet)

1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping

1/4 cup crumbled, cooked bacon or real bacon pieces from jar

1 tablespoon dried dill weed

3 scallions, washed and chopped

Salt

Pepper

Sour Cream (optional)

Non-stick cooking spray

Directions:

Preheat oven to 350 degrees.

Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.

Spoon into a greased 9 x 13 baking dish. Cover with foil.

Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown.

Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.

Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.

Serve with scallions sprinkled on top for garnish.

Great with a dollop of sour cream.

Slow Cooker Beef Stroganoff Recipe

Ingredients:

2 cans Condensed Golden Mushroom Soup

1 diced large onion

2-4 Tbsp Worcestershire sauce

1/2 C water

1 tsp Garlic Salt.

1/2 clove of diced garlic

2 pounds cubed stew meat

8 oz cream cheese

Directions:

In the slow cooker stir in all the ingredients, except the meat and Cream Cheese.

Once combined add the meat and mix together.

Cook on Low for 8 hours.

Cut up the cream cheese into cubes just before serving and turn crock pot on high.

Stir the cream cheese in until all combined.

Let set for 10 minutes.

Serve over egg noodles or mashed potatoes.

I made this...I added a can of mushrooms to it...and only cooked on low for 6hrs...also added a little sour cream...and my boys loved it 

Best Ranch Dressing

Ingredients:

Powdered Mix:

¼ C Black Pepper 

1 1/2 C Parsley Flakes

½ C Garlic Salt

2 Tbsp Kosher Salt

¼ C Granulated Garlic

3/4 C Granulated Onion

2 Tbsp Dill Weed

Dressing Base:

2 cups mayonnaise

2 cups buttermilk

1 1/2 cups sour cream

1 teaspoon of lemon juice

Directions:

Combine all Powdered Mix ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix.

To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice.

Refrigerate for 2 hours. 

Makes 1 ¾ Quarts

- Heather C.

No-Dough Pizza

DOUGH PIZZA!!!!!!! This one is a WINNER!!!!

Gluten Free, Low Carb, Diabetic Friendly!!!!!!

For when you absolutely want pizza but not all the carbs!!!!!!!

Crust

1 (8 oz) package of full fat cream cheese, room temperature

2 eggs

1/4 tsp ground black pepper

1 tsp garlic powder

1/4 cup grated parmesan cheese

Topping

1/2 cup pizza sauce

1 1/2 cups shredded mozzarella cheese

toppings - pepperoni, ham, sausage, mushrooms, peppers

Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

SOFTEST SUGAR COOKIE RECIPE

ingredients 

Original recipe makes 4 1/2 dozen

2/3 cup shortening

2/3 cup butter

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/3 cup granulated sugar for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. 

Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together.

 Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown.

Parmesan Baked Pork Chops

4 boneless pork chops

1 T. olive oil1 C. parmesan cheese (I used Kraft)1 C. Italian bread crumbs1 tsp. pepper1 tsp. garlic powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a 

pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Source: Janet's Appalachian Kitchen

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Ingredients

2 Boneless skinless chicken breast

4 tablespoons cream cheese

1/4 cup Pepperjack cheese, shredded

2 tablespoons green onion, chopped

4 to 8 pieces of bacon

Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.

Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.

Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.

Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.

One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

Place on baking sheet and back for 30 minutes at 375 degrees F.

Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.

ENJOY 

Green Bean casserole

Ingredients=

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon white sugar

1/4 cup onion, diced

1 cup sour cream

3 (14.5 ounce) cans French style green beans, drained

2 cups shredded Cheddar cheese

1/2 cup crumbled buttery round crackers

1 tablespoon butter, melted

Directions=

Preheat oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.

Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

HAWAIIAN CHEESECAKE BARS

Ingredients:

2 cups all purpose flour

1 cup sugar

1 cup butter

16 ounces cream cheese

4 TBS sugar

4 TBS milk

2 eggs

2 tsp vanilla

16 ounces crushed pineapple, drained

2 cups flaked coconut

2 TBS melted butter

Directions:

1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.

2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.

3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

CREAMY NEW ORLEANS PRALINES

3 cups sugar...

1 cup buttermilk

1/4 cup light corn syrup

1 pinch salt

1 tsp baking soda

1 tsp vanilla extract

1 quart pecans

Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added), and bring to a nice rolling boil. Add soda, stir and cook until soft-ball is formed when dropped in cold water. Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons onto greased cookie sheet. (DO IT FAST before the candy hardens).

CROCKPOT BEEF AND BROCCOLI

Ingredients

1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consumme

½ cup soy sauce

⅓ cup brown sugar or honey

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)

Hot cooked rice (brown rice, or riced cauliflower)

Directions

1. Place beef in a crock pot.

2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked rice.

Ruth Chris' Sweet Potato Casserole

Ingredients:

CRUST

1 cup brown sugar

1/3 cup flour

1 cup chopped nuts (pecans preferred)

1/4 cup butter (melted)

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes (can use canned to save time, just drain)

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs (well beaten)

1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Snickers Fudge

Ingredient List:

First Layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

Second Layer:

4 tablespoons butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1/4 cup peanut butter

1 teaspoon vanilla

1 1/2 cups chopped salted peanuts

Third Layer:

14 ounce package caramel cubes

1/4 cup heavy cream

Fourth Layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

First Layer Prep:

Lightly spray 9×13 baking pan with cooking spray.

Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.

Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:

Melt butter over medium-high heat in saucepan.

Add sugar and evaporated milk and bring to boil.

Cook for 5 minutes, stirring constantly.

Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.

Add peanuts to mixture and spread evenly over chocolate layer.

Refrigerate until set.

Third Layer Prep:

Melt caramels and heavy cream over low heat until smooth.

Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:

Repeat step one.

Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.

Pour over caramel layer and refrigerate for at least one hour before cutting.

Spring Cleaning Recipe for the Grout

7 cups water,

1/2 cup baking soda, 

1/3 cup lemon juice

1/4 cup vinegar

throw in a spray bottle and spray your floor, let it sit for a minute or two... then scrub :)

STARBUCKS LEMON LOAF

Ingredients:

1 1/2 cup(s) FLOUR

1/2 tsp BAKING SODA

1/2 tsp BAKING POWDER

1/2 tsp SALT

3 EGGS

1 cup(s) SUGAR

2 TBS BUTTER; Softened.

1 tsp VANILLA

1 tsp LEMON EXTRACT

1/3 cup(s) LEMON JUICE

1/2 cup(s) OIL

Lemon Icing Ingredients:

1 cup POWDERED SUGAR; Plus 1 Tablespoon.

2 TBS WHOLE MILK; I Used 2%.

1/2 tsp LEMON EXTRACT

Instructions:

Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.

Baby cucumber

Baby cucumber

Lemon juice

Olive oil

Salt and pepper

Chile powder

Instructions 

Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top.

Cheesy Baked Dip

 8 oz. sour cream

8 oz. cream cheese

16 oz. cheddar cheese, grated (sharp or mild)

4 oz. chopped green chilies

Green onion (suit your own taste)

1 c. chopped ham

1/2 pound chopped bacon

1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips...

Beazell's Seafood Stuffed Bell Peppers (via Beazell's Cajun Seasoning)

1 can cream of mushroom soup

2 cans cream of celery soup

1 lb. shrimp (peeled and deveined)

1 lb. crab meat

1 stick butter

1/3 cup chopped green onions

4 cups cornbread

10 large bell peppers (topped and cleaned)

2 – 3 Tbsp. Beazell’s Cajun Seasoning

Saute green onions in butter. Add shrimp, crab meat and Beazell’s Cajun Seasoning. While continually stirring, cook until the shrimp are cooked (appr. 6 – 8 minutes). Add soups and gradually work in the cornbread. Mix ingredients thoroughly. Spoon mixture into bell peppers that have been placed in a casserole dish. Lightly sprinkle Beazell’s Cajun Seasoning over each bell pepper. Bake 20 – 25 minutes at 350 degrees until tops are golden brown.

Homemade Krispy Kremes

Ingredients

3 tablespoons milk

3 tablespoons boiling water

1 teaspoon dry active yeast

8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)

1 1/2 ounces sugar ( about 3 tablespoons)

1 egg

1 ounce butter, cold to room temperature

1 dash salt

oil

Glaze

1/3 cup butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla

4 tablespoons hot water ( or as needed)

Directions

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).

In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.

Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.

Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.

Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.

Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!