I found this on the Kraft Foods website! It was a big hit at our family gathering tonight, so I thought I'd post it here for you all too!
Banana Cream Cheesecake
1 White Cake Mix, divided
4 Eggs, divided
2/3 cup brown sugar, divided
3 tbsp. oil
2 banana's sliced
2- 8 oz. pkgs. cream cheese
2 tbsp. lemon juice
1 1/2 cups milk
4 - 5 oz. cool whip
Preheat oven to 300 degrees. Reserve 1 cup dry cake mix, set aside. Mix remaining cake mix with 1 egg, oil, 1/3 brown sugar with a hand mixer. Mixture will be crumbly. Press into bottom of 9x13 greased baking dish. Top with sliced bananas.
Beat cream cheese, remaining 1/3 brown sugar with mixer. Add in reserved 1 cup of dry cake mix. Add in remaining 3 eggs, one at a time, then add lemon juice. Mix for 1 minute. Add in milk slowly and continue to mix. Batter will be thin. Pour over crust & bananas.
Bake for 50 minutes or until brown spots start appearing on top. Remove from oven and let stand for 1 hour. Refrigerate for 4-5 hours. Spread on cool whip, cut and serve. Enjoy!
Sunday, August 23, 2009
Friday, July 17, 2009
Breakfast Muffins
This is my FAVORITE muffin recipe!! My Aunt Chris shared it with me earlier this year, and we make them all the time!
Muffins - this recipe makes 12 muffins
1 egg
1 1/3 cups mashed banana
3/4 cup brown sugar
1/3 cup applesauce
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup quick oats
1/2 cup blueberries
Pre-heat oven to 375. Combine egg, banana, brown sugar, apple sauce and vanilla. Mix well. Add in flour, baking powder, baking soda, salt, cinnamon, and oats. Mix well. Stir in blueberries.
Lightly spray a muffin pan, or use muffin papers. Fill 3/4 full and bake for 15 minutes. Let cool - enjoy
Additional Ideas for this recipe:
I use whole wheat flour in mine. It makes them a bit heartier and more filling. Instead of blueberries, try one of the following ideas: apricots, craisins, or nuts!
Optional Crumble Topping
2 tbsp. melted butter
2 tbsp. flour
2 tbsp. brown sugar
2 tbsp. ground flax seed
1/2 tsp. cinnamon
Mix all ingredients until crumbly. Sprinkle on top of muffins before you bake them.
Muffins - this recipe makes 12 muffins
1 egg
1 1/3 cups mashed banana
3/4 cup brown sugar
1/3 cup applesauce
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup quick oats
1/2 cup blueberries
Pre-heat oven to 375. Combine egg, banana, brown sugar, apple sauce and vanilla. Mix well. Add in flour, baking powder, baking soda, salt, cinnamon, and oats. Mix well. Stir in blueberries.
Lightly spray a muffin pan, or use muffin papers. Fill 3/4 full and bake for 15 minutes. Let cool - enjoy
Additional Ideas for this recipe:
I use whole wheat flour in mine. It makes them a bit heartier and more filling. Instead of blueberries, try one of the following ideas: apricots, craisins, or nuts!
Optional Crumble Topping
2 tbsp. melted butter
2 tbsp. flour
2 tbsp. brown sugar
2 tbsp. ground flax seed
1/2 tsp. cinnamon
Mix all ingredients until crumbly. Sprinkle on top of muffins before you bake them.
Friday, July 10, 2009
Cilantro Ranch Dressing
This is one of my favorite recipes, and so easy to make! If you like it spicy, add the cayenne pepper and keep a few of the pepper seeds in. If not, throw out all the seeds and don't add the cayenne pepper.
1/2 bunch of cilantro
2 tomatillo peppers, husks removed
1 serrano pepper, seeds and veins removed
Juice from 1 lime
1 clove of garlic, peeled
1/2 tsp of cayenne pepper
1 pckt. of ranch salad dressing mix
1 cup of milk
1 cup of mayonnaise
Put all ingredients in a blender and blend well! That's it, so easy, so yummy!
1/2 bunch of cilantro
2 tomatillo peppers, husks removed
1 serrano pepper, seeds and veins removed
Juice from 1 lime
1 clove of garlic, peeled
1/2 tsp of cayenne pepper
1 pckt. of ranch salad dressing mix
1 cup of milk
1 cup of mayonnaise
Put all ingredients in a blender and blend well! That's it, so easy, so yummy!
Macaroni Salad
This recipe is a tasty one, and it feeds a lot of people! It's perfect for all the summer bbq's and get-togethers!
Macaroni Salad
2 stalks of celery, chopped
1/2 green bell pepper, seeds and veins removed, chopped fine
1 bunch of green onions, chopped
1/4 to 1/2 bunch of italian parsley, chopped fine
4 cups of red grapes, cut in half length wise
1 cup of frozen petite sweet green peas
1/2 lb. medium or sharp cheddar cheese, cubed to bite size
3 cups uncooked macaroni noodles - cook in lightly salted water, drain, and rinse in cold water.
DRESSING
3/4 of a regular size jar of mayonnaise. Light will work, but don't use fat free
1/4 cup milk
1 tsp. salt
1 tsp. ground black pepper
Chop and combine celery, bell pepper, green onions, grapes, and parsley. Add frozen peas. Mix and let sit to blend flavors while you cook the noodles.
Rinse noodles under cold water until noodles are cold to the touch. Drain well. Add noodles into vegetable mixture. Add dressing, and mix well. Refrigerate for 6-8 hours or over night. Before serving, add in cubed cheddar cheese. Mix, serve, and enjoy!
Add-in ideas
* 1/4 cup of slivered almonds
* 1-2 lbs. of grilled and seasoned chicken breasts, chopped
* 1/2 carrot grated fine
* 1/2 cucumber, chopped
Macaroni Salad
2 stalks of celery, chopped
1/2 green bell pepper, seeds and veins removed, chopped fine
1 bunch of green onions, chopped
1/4 to 1/2 bunch of italian parsley, chopped fine
4 cups of red grapes, cut in half length wise
1 cup of frozen petite sweet green peas
1/2 lb. medium or sharp cheddar cheese, cubed to bite size
3 cups uncooked macaroni noodles - cook in lightly salted water, drain, and rinse in cold water.
DRESSING
3/4 of a regular size jar of mayonnaise. Light will work, but don't use fat free
1/4 cup milk
1 tsp. salt
1 tsp. ground black pepper
Chop and combine celery, bell pepper, green onions, grapes, and parsley. Add frozen peas. Mix and let sit to blend flavors while you cook the noodles.
Rinse noodles under cold water until noodles are cold to the touch. Drain well. Add noodles into vegetable mixture. Add dressing, and mix well. Refrigerate for 6-8 hours or over night. Before serving, add in cubed cheddar cheese. Mix, serve, and enjoy!
Add-in ideas
* 1/4 cup of slivered almonds
* 1-2 lbs. of grilled and seasoned chicken breasts, chopped
* 1/2 carrot grated fine
* 1/2 cucumber, chopped
Wednesday, June 24, 2009
Cherry Vanilla Syrup
I searched the internet trying to find a recipe for cherry syrup for our pancakes and waffles and such. I had a really hard time finding one that I liked. But I found a couple that looked easy, and decided to combine them to make my own. Too bad I forgot to save the sites where I found them, and write down my version!! This will be a vague recipe, I'll try and remember all my steps! It's tasty, but still a work in progress for sure! Good think I have unlimited access to more cherries eh?
Cherry Syrup
Fill your steamer/juicer basket nearly full of cherries - stems removed.
Steam them a long time - about an hour or so. You should have some juice to extract now - start dripping into a large stock pot - bigger than 6 qts. Continue steaming for another hour - squeezing the pulp occasionally and mixing it around to let more juice come out.
After you've extracted all the juice you can, put your potful of juice onto the stove and add 11 cups of sugar. Yes, you read that right - 11 cups! Holy tooth ache, I know. Bring to a boil over medium/high heat, stirring constantly. Boil for 10-15 minutes, still stirring constantly. Turn temp. down to a simmer and simmer for 45 minutes. Remove from heat and add 1 tablespoon of pure vanilla. Ladle into prepared jars and wipe clean before placing your lid and rings onto your jars. Let sit over night - as they cool, they will seal, making it great for storage.
Use your syrup for pancakes, waffles, french toast, milkshakes, snow cones, slushies, etc.!
Cherry Syrup
Fill your steamer/juicer basket nearly full of cherries - stems removed.
Steam them a long time - about an hour or so. You should have some juice to extract now - start dripping into a large stock pot - bigger than 6 qts. Continue steaming for another hour - squeezing the pulp occasionally and mixing it around to let more juice come out.
After you've extracted all the juice you can, put your potful of juice onto the stove and add 11 cups of sugar. Yes, you read that right - 11 cups! Holy tooth ache, I know. Bring to a boil over medium/high heat, stirring constantly. Boil for 10-15 minutes, still stirring constantly. Turn temp. down to a simmer and simmer for 45 minutes. Remove from heat and add 1 tablespoon of pure vanilla. Ladle into prepared jars and wipe clean before placing your lid and rings onto your jars. Let sit over night - as they cool, they will seal, making it great for storage.
Use your syrup for pancakes, waffles, french toast, milkshakes, snow cones, slushies, etc.!
Wednesday, June 10, 2009
Wheat Bread - Bosch Mixer
This seriously is the best wheat bread recipe I have ever had! Thank you Cindy for sharing it, and teaching me how to do it. I hope with time and lots of practice, I can be good at this!
This recipe makes makes 5 loaves!
Put 6 cups warm water in Bosch Mixer. Sprinkle 2 rounded tablespoons active dry yeast over warm water. Sprinkle 3/4 cup sugar over yeast. Add 2 teaspoon salt, 1 egg, and 3/4 cup oil. Add 6 cups of wheat flour and mix on level 1 until it's blended (about 2 minutes).
Then add 2000 mg. crushed vitamin c, 2 cups quick oats, and 1/4 cup ground (milled) flax seed. Turn back on level 1 and begin adding white flour one cup at a time. Add enough to clean the sides of the bowl (about 6 to 8 cups). Continue to knead on level 1 for 10 minutes.
Put into 5 greased loaf pans and let rise for 30 minutes. Preheat oven to 375 and bake approximately 30 minutes. Let cool on wire racks.
This recipe makes makes 5 loaves!
Put 6 cups warm water in Bosch Mixer. Sprinkle 2 rounded tablespoons active dry yeast over warm water. Sprinkle 3/4 cup sugar over yeast. Add 2 teaspoon salt, 1 egg, and 3/4 cup oil. Add 6 cups of wheat flour and mix on level 1 until it's blended (about 2 minutes).
Then add 2000 mg. crushed vitamin c, 2 cups quick oats, and 1/4 cup ground (milled) flax seed. Turn back on level 1 and begin adding white flour one cup at a time. Add enough to clean the sides of the bowl (about 6 to 8 cups). Continue to knead on level 1 for 10 minutes.
Put into 5 greased loaf pans and let rise for 30 minutes. Preheat oven to 375 and bake approximately 30 minutes. Let cool on wire racks.
Tuesday, June 9, 2009
Baked Chicken Nuggets
2 - 3 skinless/boneless chicken breasts
1 egg
1/4 cup milk
My Bread Crumb Mixture:
2 cups bran flakes, crushed to desired consistency
2 TBSP flax seed, ground with coffee grinder
1 TBSP wheat germ
Seasoning Suggestions: onion powder, garlic powder, celery salt, paprika, and italian seasoning (I use all of these in this recipe).
Wash chicken and cut into desired size pieces. Combine egg and milk, and whisk until you're heart's content. Dip chicken in egg/milk mixture, and then into bread crumb mixture. Lay on a lightly sprayed baking sheet. Bake at 350 degrees for 20 minutes.
1 egg
1/4 cup milk
My Bread Crumb Mixture:
2 cups bran flakes, crushed to desired consistency
2 TBSP flax seed, ground with coffee grinder
1 TBSP wheat germ
Seasoning Suggestions: onion powder, garlic powder, celery salt, paprika, and italian seasoning (I use all of these in this recipe).
Wash chicken and cut into desired size pieces. Combine egg and milk, and whisk until you're heart's content. Dip chicken in egg/milk mixture, and then into bread crumb mixture. Lay on a lightly sprayed baking sheet. Bake at 350 degrees for 20 minutes.
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