Saturday, September 10, 2016

Banana Nut Bread

  • 3 very ripe  bananas
  • 1 cup sugar
  • 1/2 cup (1 stick) margarine, softened
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts
  1. Peel bananas and mash in a large bowl. Combine with sugar and margarine; whip well.
  2. Add other ingredients, except nuts, and beat well. Mix in nuts.
  3. Pour into 2 well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake 40-60 minutes at 350 degrees.
  4. Remove from pans and cool on rack. This bread freezes well.
Cook's note: For a taller bread, one recipe will probably fit in a loaf pan. Adjust cook time accordingly.

This is a recipe that I have had for a long time and do not know where I got it.

Friday, September 9, 2016

Creamy Spinach & Pasta Skillet

  • 3 cups penne pasta, uncooked
  • 1 Tbsp. oil
  • 3 cloves garlic, minced (I used garlic powder)
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 Tbsp. lemon juice
  • 1 pkg. (6 oz.) baby spinach leaves (I used bagged regular spinach leaves)
  • 1/4 cup KRAFT Grated Parmesan Cheese, divided (I used the green can)

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. (Since I used garlic powder, I skipped this step) Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
  3. Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Original recipe at here.

Thursday, September 8, 2016

Beefy Confetti Rice

  • 2 cups cooked rice (I made instant)
  • 1 pound hamburger, cooked and drained
  • 12-16 ounces frozen mixed vegetables, cooked and drained

Mix ingredients in a large bowl. I just add salt and pepper but my husband adds soy sauce. 

Cook's notes: This would be good as a casserole by adding a can of cream of chicken, celery or mushroom soup, bake for a few minutes and top with cheese.

When I was first married I put this together because I needed a pantry meal and it has been a family favorite ever since!

Wednesday, September 7, 2016

Oven-Baked Mushroom & Bacon Risotto

  • 2 slices OSCAR MAYER Bacon
  • 1 onion, finely chopped
  • 1/2 lb. portobello mushrooms, gills removed, mushroom caps and stems chopped
  • 1 cup Arborio rice, uncooked
  • 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
  • 1/8 tsp. dried thyme leaves
  • 1/4 tsp. ground black pepper
  • 2/3 cup KRAFT Shredded Parmesan Cheese

  1. Heat oven to 300ºF.
  2. Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
  3. Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
  4. Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.
Link to original recipe on here.

Cook's notes: I have never eaten risotto before so I cannot compare to the traditional way you make it. However, this is nice and creamy, like I hear risotto described.

I bought the Arborio rice to make this and will keep experimenting with it. When I have used it up, I want to try to adapt these flavors to use with regular rice. It won't be creamy but I hope it will taste good!

Tuesday, September 6, 2016

Melon With Sweet Lime Dressing

  • 3 cups cubed honeydew melon (about 1/2 melon)
  • 3 cups cubed cantaloupe (about 1/2 melon)
  • 2 tablespoons orange marmalade
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon chopped fresh mint leaves
  1. In a large bowl, combine marmalade, lime juice, honey and mint; mix well.
  2. Using melon ball tool, scoop both melons into bowl.
  3. Toss dressing gently with melon to coat. Serve immediately.
Original recipe here.

Cook's notes:  The next time I make this I will probably only use 1 type of melon so that I can use a whole melon or will double dressing and use all of both melons.

Monday, September 5, 2016

Applesauce Cake

  • 1 package white cake mix (needs to be moist or pudding in the mix type)
  • 3/4 cup applesauce
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • Whipped topping or cream
  1. Combine all ingredients, except whipped topping, in a mixing bowl and beat on medium speed with an electric hand mixer until smooth.
  2. Pour into a greased 11 x 7 cake pan.
  3. Bake at 350 degrees for 25 to 30 minutes or until a knife inserted in the middle comes out clean.
  4. Serve with a dollop of whipped topping or whipped cream on top.

Adapted from 365 Quick, Easy & Inexpensive Dinner Menus by Penny E. Stone.

Buy this cookbook on Amazon here. (Not an affiliate link)

Wednesday, August 24, 2016

Melissa's Chicken Pot Pie

  • 3 chicken breasts, cut into chunks; or, 2 (5 ounce) cans cooked, shredded chicken; or, 1 cup cooked, shredded chicken
  • 2 cups frozen peas and carrots or mixed vegetables
  • 1/2 cup diced onion
  • 1 1/2 to 2 cups (about 2 medium) potatoes, peeled and cut into bite-sized chunks
  • 1 can Campbell's cream of chicken soup
  • 1 1/2 cups chicken broth or water
  • salt, to taste (up to 1 teaspoon)
  • 4-6 ready to bake frozen biscuits, baked according to package directions; or, use your own homemade biscuits
  1. Place raw chicken and all vegetables in 5-6 quart Dutch oven. All water to cover chicken and vegetables. Season water liberally with salt, pepper,  and garlic and onion powder. This will give flavor to your chicken and potatoes. Boil until potatoes are done and chicken is cooked through.
  2. Drain chicken and vegetables, reserving broth. You will need 1 1/2 cups for this recipe and can save rest of broth for another use, if you desire. Place chicken and vegetables back in pan.
  3. Add cream of chicken soup and broth to pan and heat mixture. Adjust seasonings as desired.
  4. Ladle chicken and vegetables into bowls and serve with split biscuits on top.

Cook's notes: You can place the heated chicken mixture in a 13x9-inch pan and place a pie crust on top. Bake according to the directions given on the pie crust box. Alternately, this will be a beautiful pie, baked in a pie plate with a crust on top and bottom.