Banana Bread

This tasty recipe is copied from one we found on www.foodnetwork.com, but has been altered to our liking. We used 3 very ripe large bananas (brown skins). We also added a teaspoon of almond extract, a teaspoon of vanilla extract, and an extra teaspoon of cinnamon. It turned out wonderful! Enjoy!

Ingredients
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 large overly ripe bananas
1 tablespoon milk
2 teaspoons of ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions
Preheat the oven to 325 degrees F. 
Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk, vanilla and almond extract, and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool for 15 minutes. Remove bread from loaf, place onto plate, and cool completely before slicing.

Original recipe can be found at: http://www.foodnetwork.com/recipes/banana-bread-recipe/index.html?oc=linkback

Cauliflower Crust Pizza

This tasty pizza pie is completely wheat-free! A great alternative for those watching their carbs, or for those with wheat allergies. For this recipe, we made a white pizza, and used ricotta cheese instead of traditional tomato sauce. However, top with whatever you like! 

We found this crust was the consistency of a light bread, and was easily cut into with a fork. To make a cauliflower crust that provides slices that can be picked up, simply shape the "dough" into a smaller, thicker pizza, and maybe add an extra egg to really bind the "dough". Our recipe covered most of our medium-sized pizza stone. 

Crust Ingredients:

• One head of cauliflower--cut up, and stems removed
• 2 cups of water
• 1 large egg
• 1/4 cup of Parmesan cheese
• 1/4 cup of mozzarella cheese
• Oregano
• Salt

Toppings:

• 1 cup of ricotta cheese
• 2 Roma tomatoes--sliced
• 1/2 brown onion-sliced
• 1 large handful of fresh spinach
• One handful of mozzarella cheese
• A dash of salt
• A dash of oregano 
• Olive oil

Weapons of Choice:

• One large baking stone or pizza pan, greased with olive oil
• One medium mixing bowl
• Pizza cutter
• Chef's knife
• Metal spatula
• Blender
• Strainer, dish towel, or cheese cloth

Directions:

Preheat oven to 450 degrees.

Start by removing the stems from the cauliflower:

Chop cauliflower until crumbled.

Add cauliflower and water to blender and blend on high speed into a shake-like consistency. The water allows for easier blending. You may need a wooden spoon to help push the cauliflower toward the blades. 

Pour mixture into strainer and strain well. Press the cauliflower until all of the water strains from it. Cheese cloth or a dish towel also work well. The cauliflower should now be the consistency of mashed potatoes. 

Transfer the cauliflower to a medium mixing bow. Add Parmesan and mozzarella cheese, one large egg, and a dash of salt and oregano. 

Mix ingredients well:

Take the cauliflower mix and place on your baking stone or pizza pan. Shape the mixture to resemble pizza crust. Make sure the mixture is evenly spread to the thickness of pizza crust. 

Bake for about 15 to 20 minutes, or until browned. Remove from the oven and drizzle a little olive oil over the crust. Add toppings, including another dash of salt and oregano. 

Bake again for another 10 minutes. Remove from oven, slice, and using a spatula, serve immediately. 

Enjoy! 

Colby Jack Corn Chowder

This yummy corn chowder is made without heavy cream, so your waistline will thank you. And unlike canned corn chowder, you control the sodium! However, healthy does not mean tasteless. Made with Colby Jack and cream cheese, this soup is plenty hearty, and perfect to make on a cold day. And best of all, it's quick and easy. 

Ingredients:

• 1 can of creamed corn
• 1 large Russet potato--sliced
• 1 large brown onion--diced
• 1 red bell pepper--diced
• 1 bunch of green onion--chopped
• 1/4 cup of flour
• 1 cup of skim milk
• 2 tablespoons of low fat cream cheese
• 3 or 4 slices of Colby Jack cheese
• 1 tablespoon of oil
• Salt 
• Pepper
• Red pepper flakes

Weapons of Choice:

• 1 soup pot
• 1 medium sauce pan
• 1 long-handled spoon
• Potato masher
• Vegetable strainer

Directions:
Add potato and red bell pepper to medium pan of water. Boil until potatoes soften. Remove from heat and set aside. 

On medium heat, add oil and onion to soup pot and saute' until onions soften. Add about half of the milk and stir. Slowly add flour (just a little at a time) until mixture is completely smooth, and free of lumps. Add the rest of the skim milk to the onion/flour mixture. 

Add creamed corn and green onions and stir. Fill the empty corn can with water and add to pot. Stir well. 

Drain potato and red bell pepper through strainer. Return to pot and mash well. Add mashed potato/bell pepper mixture to soup pot and stir well. 

Lastly, add Colby Jack cheese to soup and stir until completely melted through. Add cream cheese and stir until completely dissolved in soup. Add a dash of salt, pepper, and red pepper flakes to taste. 

Pistachio Pudding Pie

If you're a fan of pistachios, this dessert is for you! This creamy pistachio pie is delicious and easy to make. Its pretty green color adds a festive touch to any holiday dinner. 

Ingredients:

• 1 small package of pistachio pudding and pie filling mix
• 1 3/4 cup of heavy whipping cream
• 2 cups of graham cracker crumbs 
• 1/2 cup of melted butter or margarine
• 2 tablespoons of brown sugar
• 50 shelled pistachios--ground (crust)
• 20 shelled pistachios--chopped (garnish)

Weapons of choice:

• 2 medium mixing bowls
• 1 large pie dish or pan
• Electric mixer
• Measuring cup
• Icing spreader
• Large chopping knife

Directions for the Crust:
Add graham cracker crumbs, melted butter, brown sugar, and ground pistachios to bowl. 

Mix well until crumbs are well-saturated. 

Press crumbs into pie dish and bake at 350 degrees for 10-15 minutes, or until crust is golden brown. Set aside and let cool.

Directions for the Pie Filling:
Add 1 3/4 cup of heavy whipping cream and package of pudding/pie mix to bowl. Beat on medium speed until filling stiffens. 

Putting the Pie Together:

Carefully spoon pie filling onto cooled pie crust and spread evenly. Add chopped pistachios to top of pie to garnish. 

Place pie in refrigerator for one hour to cool. 

Potato Chip Cookies

These were so easy, we feel almost guilty blogging them! However, they were so tasty, we couldn't keep them from you. Shortbread cookies with potato chips crumbled into them--that's it! You can make them into cookie balls, or flatten into the pan for a traditional cookie shape. 

Ingredients:

• 1 package of shortbread cookie mix
• 1 lb. of butter or vegetable shortening
• 1 cup of crumbled potato chips

Weapons of choice:

• Two cookie sheets or baking pans
• 1 medium mixing bowl
• 1 teaspoon

Directions:
Prepare shortbread cookie mix per the package's directions: we used one package of vegetable shortening, and using our hands, mushed it together with the shortbread mix. Add potato chips and mush together again.

Using a teaspoon, drop rounded dough onto sheet. You may leave them rounded, or press down for a flatter cookie shape. Shortbread is a dry dough, and does not flatten out on its own, while baking.

Bake at 375 degrees for 8 minutes, or until slightly tanned around the edges.

Pasta: Quick, Light, Fresh, and Healthy

This healthy pasta dish is tossed in olive oil, and other fresh ingredients. Add salt and pepper to taste, and serve with a side salad or whole wheat garlic bread. Whole wheat noodles are high in fiber, and much healthier than traditional, starchy durum wheat pasta. However, if flavored with Italian seasonings, you'll hardly notice the difference, and your waistline will thank you for it! In fact, with the calories saved, you'll have room for dessert, or a nice glass of wine. 

Ingredients:

• Whole wheat pasta noodles (1/2 a package)
• 3 Roma tomatoes (diced)
• Fresh basil (3 large leaves)
• 1 garlic clove
• Olive oil
• Salt
• Pepper
• Dried Basil

Weapons of Choice:

• Medium sauce pan
• Medium skillet
• Spoon
• Noodle scoop

Directions:
Fill sauce pan with water and bring to boil. Add a bit of salt and olive oil to the water, then add noodles. Cook until al dente. Drain well.

On medium heat, saute' garlic in olive oil in skillet until lightly browned. Increase to medium-high heat; add tomatoes and cook five minutes, or until tomatoes soften. Add basil and cook until lightly basil lightly softens. Add noodles to skillet and toss with a bit more olive oil. Add salt, pepper, and dried basil to taste.

Add fresh grated Parmesan cheese, and serve with side salad, or whole wheat garlic bread.

*Pair with our yummy Fresh Mozzerella Salad!

Chicken Sausage Jambalaya

This is an easy, yet savory jambalaya with not too much heat. Seasoned to taste with with black pepper, red pepper flakes, and chili powder, you can add as little, or as much heat as you like. Serve over cornbread, and you're sure to be a hit with this mellow version of one of N'awlin's favorite dishes. 

Ingredients:

• 3 chicken sausage links (already cooked/frozen)
• 1/2 green bell pepper, chopped
• 4 small tomatoes, chopped
• 1 brown onion, chopped
• 1 clove of garlic, chopped
• One can of red kidney beans (drained)
• 1 can of butter beans (drained)
• 2 chicken bouillon cubes
• 4 cups of water
• Parsley
• Thyme
• Chili powder
• Red pepper flakes
• Black pepper
• 1 box of instant rice
• 1 tsp. of Wochestershire sauce
• 2 tbsp. of butter or margarine
• Olive oil

Weapons of Choice:

• One large skillet
• One medium sauce pan
• Wooden spoon

Directions:
In sauce pan, bring to boil 4 cups of water. Add sausage and allow to cook until thawed. Add chicken bouillon cubes to water. Stir until bouillon dissolves.Remove from heat and set aside.   

In large skillet, saute' garlic until slightly browned. Add onion and cook until slightly tender. Add butter and instant rice to skillet. Allow rice to slightly brown. Add the water from the pot of sausage links to the large skillet of rice. Add bell pepper, and tomatoes to skillet. Allow to cook down for 20 minutes. 



Dice sausage. Add sausage to the rice skillet Add just a dash of black pepper, red pepper flakes, chili powder, thyme, and parsley. Add more of any seasoning, if desired. Add kidney and butter beans. Add Worcestershire sauce.  

Stir for a few minutes to heat through. 

Serve with corn bread or muffins. 




*Quick and yummy corn bread:

• 1 package of cornbread mix (Marie Calendars Low Fat is the tastiest)
• 1 can of creamed corn
• 2/3 cup of water
• Honey
• 12" Cast iron skillet or regular baking pan (oiled)

Combine cornbread mix, creamed corn, and honey--mix well. Preheat oven to 375 degrees. Place cast iron skillet in oven until hot; if using baking pan, skip this step . Pour all ingredients into preheated cast iron pan, or baking pan. Drizzle honey over the surface of the mixture. Place in oven for approximately 30 minutes. Bake until top is light golden brown and/or "toothpick test" is clean.

Oatmeal Chocolate Chip Cookies

These are gooey oatmeal chocolate chip cookies with a "secret ingredient". These oatmeal cookies are a slight variation from the traditional recipe: they contain corn flakes (shhh)! This changes the the texture, so these cookies are gooey with a slight crisp. Make them for family and friends, and we promise you they will be commenting on how your oatmeal cookies are sooo delicious, yet they can't quite put their finger on why. 

Ingredients:

• 1 package of vegetable shortening (preferably butter flavored)
• 5 tablespoons of water
• 1 cup of packed brown sugar
• 1/2 cup white granulated sugar
• 1 1/2 cups of flour
• 1 teaspoon of salt
• 2 large eggs
• 1 tablespoon of vanilla extract (maple extract optional)
• 2 tablespoons of ground cinnamon
• 1/2 package of semi-sweet chocolate chips
• 2 cups of oats
• 1 cup of sweetened corn flakes (we recommend Special K Vanilla Almond)
• See bottom of page for other optional ingredients

Weapons of Choice:

• 1 large mixing bowl
• 1 large plate
• Electric mixer
• Mixing spoon or whisk
• 4-cup measuring cup
• 1 zip lock bag
• Rolling pin or large mug
• 1 Teaspoon or table spoon (for measuring dough/cookie size)

Directions:
Preheat oven to 350 ºF. 

Combine vegetable shortening, 2 tablespoons of water, brown sugar, and white sugar in your large mixing bowl. Mix well, until creamy.  

Next, add 1 tablespoon of vanilla extract and two large eggs. Beat well. 

In your measuring cup, combine flour, cinnamon, baking soda, and salt. Mix well. Gradually add flour mixture to the large bowl, mixing well as you add flour mixture. 

Measure 1 cup of cereal and add to the zip lock bag. Using a rolling pin (or mug) crush the cereal until the crushed pieces are approximately the same size as the oats. 

Incorporate oats and crushed cereal into dough mixture, and using your large spoon or whisk, mix well. If mixture seems too stiff, you may add a few more tablespoons of water. 

Next, add 1/2 bag of semi-sweet chocolate chips. Mix well. 

Using a teaspoon (or tablespoon, depending on how large you like your cookies) drop rounded balls of dough onto a greased cookie sheet, or non-greased cooking stone:

Bake at 350  ºF.  for 15-20 minutes, or until edges are just slightly browned. 

Let cool for about 10 minutes, then transfer to large plate. 

*Important: make sure all ingredients are added gradually--mixing well--as indicated above. This ensures your cookies will turn out moist and gooey. 

**Optional ingredients: 

• Raisins
• Walnuts 
• Almond extract
• Coconut

Black Forest Cake Chambord

A delicious, easy to make Black Forest Cake with Chambord Raspberry Liquor. 'Nuff said. 

Ingredients:

• Chocolate cake mix (I like Duncan Hines Triple Chocolate cake mix)
• One can of tart cherry pie filling
• 1 1/3 cup of water
• 3 large eggs
• 1/3 cup of oil
• 1 pint of heavy whipping cream
• Vanilla extract (4 teaspoons)
• 1 Vanilla bean
• 3 packets of low-calorie sweetener (Splenda or Equal)
• Chambord (or other berry liquor or brandy)

Weapons of choice: 

• 1 large mixing bowl
• One medium mixing bowl
• Electric mixer
• Wire Whisk
• Two round cake pans, greased
• One large plate

The Cake:
This cake mix comes with two packages: one is the mix, and the other is a chocolate filling. I combine both packets into one bowl and mix with 1 1/3 cup of water. You can separate and prepare both chocolate mixes like the box instructs, but combining the two makes for an extra chocolaty and moist cake. Add three eggs and 1/3 cup of oil and mix well with a whisk or fork. Pour equal parts of the mixture into the two greased baking pans. Bake at 350 degrees for about 30 minutes,  or until toothpick comes out clean. Let the cakes cool for about 20 minutes. 

Whipped Cream Icing:
Pour the pint of heavy whipping cream into a medium bowl. Add vanilla, packets of sweetener, and the scraped insides of one vanilla bean. Beat on low until frothy. Taste test to make sure the icing is to your liking. Add more vanilla and sweetener, if desired. Increase mixer speed to high until stiff peaks are formed.

Layering the cake:
Flip one cake pan and carefully remove cake. Place upside down on a large plate. Using a fork or knife, puncture the cake several times. Pour about a half of a cap full of Chambord over the layer. 

Add most of the cherries from the can to this layer. Some cooks prefer to strain the cherries so that the cake looks neater, however, I think the cherry syrup makes the cake taste that much better. It may run over the sides of the layers, but this part is up to you. Be sure to save a few heaping tablespoons for the top of the cake. 

Add half of the bowl of whipped cream on top of the cherry layer. Spread evenly. 

Take the next cake, flip the pan upside down, and carefully remove from the pan. Flip this layer upside down and place back into the cake pan. Again, puncture the cake and add another 1/2 cap full of liquor. 

Flip the layer right side up and place on top of the other layer. Add the rest of the whipped cream, and garnish the top with the remaining cherries. 

Chill, serve, and enjoy!