Sunday, September 30, 2012

Banana Bread

This is the most amazing buttery banana bread I have ever had.  It seems all banana breads taste alike, except this one.  You must try it!
Thanks Sandy for the recipe!!

Banana Bread...good!
1/2 cup butter (I strongly suggest you use actual butter)
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 beaten eggs
~~Cream above together
Then add 3-4 really ripe bananas
1/2 teaspoon soda
1/2 teaspoon salt
1-3/4 cup flour (give or take 1/4 cup)
if desired, 1/2 cup chopped nuts
(You don't want to over mix once you get the dry ingred. in there.)
Bake at 350° for 55-60 minutes. (check center with a toothpick) 
This is very easy and always comes out wonderful! You can double it very easy, but make sure your bananas are really, really (yucky looking!) ripe for the best taste! You can freeze banana's when they are getting too brown to eat, and they make the Best banana bread....that way you can throw them in the freezer a couple at a time until you have enough for a recipe!

Friday, September 21, 2012

Panda Express Orange Chicken

I have not tested this, but I am excited to!

Panda Express Orange Chicken
2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 t salt
white pepper
oil (for frying)
1/2 c plus 1 T cornstarch
1/4 c flour
1 T minced ginger root
1 t minced garlic
dash crushed hot red chiles
1/4 c chopped green onions
1 T rice wine
1/4 c water
1/2 to 1 t sesame oil
2 t Minced zest and
1/4 c Juice from
1 lg Orange
1/2 t Sugar
2 T Chicken stock
1 T Light soy sauce
Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg, 
salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour 
together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces, 
a small batch at time, and fry 3 to 4 minutes or until golden and crisp. 
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger 
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles 
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce 
and bring to boil. Add cooked chicken, stirring until well mixed. 
Stir water into remaining 1 T cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.
Serve at once.
Makes 6 servings.

Thursday, September 20, 2012

McDonald's Mac Sauce

McDonald's Mac Sauce

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours, 
or overnight, so that the flavors blend. Stir the sauce a couple of 
times as it chills.
Makes about 3/4 cup.

Wednesday, September 19, 2012

Three Cheese Potatoes

Three-Cheese Potatoes Recipe

  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, chopped
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon minced chives
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese


  • In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
  • Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
  • Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.
Recipe found HERE

Tuesday, September 18, 2012

Cinnamon Baked French Toast

Recipe and photo from Pioneer Woman



  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • 1/2 cup Whipping (heavy) Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  • Topping
  • 1/2 cup All-purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 stick Cold Butter, Cut Into Pieces
  • Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe found HERE

Monday, September 17, 2012

Roasted Broccoli

4-5 Cups of fresh broccoli
olive oil
salt & pepper
grated Parmesan cheese

Cut broccoli into florets and toss with enough olive oil to coat them. Sprinkle with kosher salt and pepper. Place on a foil lined baking sheet and roast at 425 degrees for 15 minutes or until lightly browned and crispy. Sprinkle with Parmesan cheese when it comes out of the oven. 

*For a fresh twist squeeze a little fresh lemon juice on it right as it comes out of the oven then put Parmesan cheese on it. 

Recipe found HERE

Sunday, September 16, 2012

Creamy Garlic Pasta

Creamy Garlic Pasta

Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Recipe found HERE

Strawberry Cream Cake

1/2 package white cake mix
1 egg
3/4 cup water
2 Tbs. flour
Mix together the ingredients and blend on high for 2 minutes.  Pour into a greased and floured 13"x9" pan.  Bake at 350 degrees for 20-25 minutes or until done.  Cool completely.

8 ounce cream cheese
2 cups powdered sugar
1/2 pint whipping cream
Beat the whipping cream on high until soft peaks form.  Set aside.  Beat the cream cheese until smooth and then gradually add the powdered sugar.  Gently fold in the whipped cream until well incorporated.

Spread over the cooled cake and refrigerate.

4 C. sliced strawberries
1/2 C. sugar
2 T. cornstarch
1/3 C. water
12-12 drops red food coloring

In medium sauce pan bring sugar corn starch and water to a boil. Boil for a couple of minutes until sugar is completely dissolved and add food coloring. Remove from heat and cool completely then fold in strawberries. Gently spread on cream cheese layer. This is a much better version than store bought Danish Dessert!!

Refrigerate for 4 hours before serving.
This would be yummy with raspberries too!

Recipe found HERE

Sunday, September 2, 2012

Best Coffee Cake Ever

Recipe found HERE adapted from HERE
slice of coffee cake

Best Coffee Cake Ever
Adapted from The Pioneer Woman
Serves 6-8
Note: I made a half recipe and used a 9-inch square pyrex baking dish
3/4 stick butter, softened
1 scant cup sugar (I used 7/8 cup, which is 3/4 cup + 2 T.)
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 + 1/8 cup buttermilk
3/4 stick butter, softened
3/8 cups flour
3/4 cup brown sugar (or less — see updated notes)
1 scant tablespoon cinnamon
3/4 cup almonds or pecans, chopped (optional — see updated notes)
• Next time, I might not even add nuts on top. I think I might prefer it without.
• Next time, too, I might cut back a wee bit on the sugar in the topping.
Notes updated:
• Made this again without the nuts, and I prefer it this way. It just has more of that classic coffee cake taste to me. Husband prefers nuts, however — he’s only tried it with almonds but thinks he’d prefer pecans (such a picky husband these days… sike, my love, you’re not picky at all). I should note that I’m not a huge fan of nuts in baked goods, so if you like nuts, I say use them!
• I lightly filled a 3/4 cup measuring cup with brown sugar, which made the topping slightly less sweet, which I prefer.
1. Preheat oven to 350ºF. Grease a 9-inch square pan (or the equivalent) with butter.
2. Cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder and salt. Add egg to butter and sugar mixture. Mix on low until combined. Add half of the dry ingredients. Mix until incorporated. Add all of the buttermilk. Mix until incorporated. Add remaining flour and whisk until just combined. Spread batter into prepared pan.
3. Meanwhile, make the topping: Combine all ingredients in a large bowl. Use a pastry cutter or your hands to mix everything nicely together. Spread topping over batter. Bake for 40 to 45 minutes or until no longer jiggly. Let cool on wire rack for 10 minutes before serving.

Saturday, September 1, 2012

Fried Rice


  • 1 1/2 cups uncooked white rice
  • 3 tablespoons sesame oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 cup small shrimp - peeled and deveined
  • 1/2 cup diced ham
  • 1 cup chopped cooked chicken breast
  • 2 stalks celery, chopped
  • 2 carrots - peeled and diced
  • 1 green bell pepper, chopped
  • 1/2 cup green peas
  • 1 egg, beaten
  • 1/4 cup soy sauce


  1. Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
  2. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
  3. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.