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Recipes
BANANA BREAD
By stepjo7269
Amy Hopper from the First United Methodist Church Cookbook
- ½ C. butter or margarine
- 1 C. sugar
- 2 eggs
- 3 to 4 bananas, mashed
- 1 tea. soda
- ½ tea. salt
- 1 tea. baking powder
- 2 1/4 C. plain flour
- ½ C. orange juice
- 1 C. chopped nuts (optional)
- ●Cream together butter and sugar. Add eggs.
- ●Mix dry ingredients together and add alternately with orange juice, ending with flour mixture.
- ●Add bananas and nuts; mix well.
- ●Bake in large greased loaf pan for 1 hour (or a little more) at 325 degrees.
APRICOT BREAD
By stepjo7269
As above
- LARGE 1 1/2 lb LOAF:
- 1 package active dry yeast
- 3 cups bread flour
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon butter, room temperature
- 1 cup dried apricots, cut in quarters
- 1 1/4 cups orange juice
- Ingredients should be at room temperature. Add all ingredients in order recommended by machine manufacturer. Use White or Basic setting. Crust color as desired.
*PENNE CHICKEN
By stepjo7269
Taste of Home Healthy Cooking By: Healthy Cooking Test Kitchen
- Directions:
- 1 cup water
- 1/4 cup white wine or reduced-sodium chicken broth
- 1 teaspoon reduced-sodium chicken bouillon granules
- 2 boneless skinless chicken breast halves (6 ounces each)
- 2 cups uncooked penne pasta
- 1 cup sliced baby portobello mushrooms
- 1 cup sun-dried tomatoes (not packed in oil), cut in half
- 3 tablespoons chopped shallots
- 1 tablespoon cornstarch
- 1/2 cup fat-free milk
- 1/4 cup tomato paste
- 1/2 teaspoon salt
- 1 cup (4 ounces) shredded Parmesan cheese
- 1 cup frozen peas, thawed
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- ●In a large nonstick skillet, bring the water, wine and bouillon to a boil. Reduce heat; carefully add chicken. Cover and cook for 15 minutes or until a meat thermometer reads 170 degrees.
- ●Meanwhile, in a large saucepan, cook pasta according to package directions.
- ●Remove chicken from the pan, reserving the cooking liquid; set chicken aside to cool slightly.
- ●Add the mushrooms, tomatoes and shallots to the cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
- ●Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- S ●hred chicken with two forks; add to the sauce.
- ●Drain pasta; add to sauce.
- ●Add the cheese, peas and basil; cook and stir until heated through.
OLD FASHIONED CORN PUDDING
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 2 c. corn (fresh better)
- 2 c. milk
- 1 T. sugar
- 1 t. salt
- 1 t. nutmeg (optional)
- 1 stick butter
- 6 eggs, separated
- Mix all ingredients except egg whites.
- Beat egg whites separately and mix into corn mixture.
- Bake at 300 F until brown.
PECAN FUDGE BROWNIES
By stepjo7269
●Store brownies in an airtight container at room temperature, up to 5 days
- Directions:
- 1/2 cup(s) (1 stick) unsalted butter, plus more for pan
- 1 cup(s) all-purpose flour, spooned and leveled
- 1/4 teaspoon(s) baking powder
- 1/8 teaspoon(s) salt
- 2 ounce(s) unsweetened chocolate, coarsely chopped
- 1 ounce(s) semisweet chocolate, coarsely chopped
- 1 cup(s) packed dark-brown sugar
- 1/4 cup(s) granulated sugar
- 2 large eggs
- 1 teaspoon(s) pure vanilla extract
- 1 cup(s) pecans, coarsely chopped
- ●Preheat oven to 350 degrees F. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides. Butter paper; set pan aside.
- ●In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- ●Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally. Remove from heat.
- ●Stir in sugars, eggs, vanilla, flour mixture, and half of pecans.
- ●Transfer batter to prepared pan; smooth top. Sprinkle with remaining pecans.
- ●Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes.
- ●Set pan on a wire rack; let cool completely.
- ●Using paper overhang, lift brownie onto a cutting board; cut into 16 squares.
ROCKY ROAD ICE CREAM
By stepjo7269
Allrecipes By: Sugar Cookie
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 2 cups heavy cream
- 1 cup light cream
- 1 tablespoon vanilla extract
- 1/2 cup chopped pecans
- 1 cup miniature marshmallows
- Directions
- ●In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly.
- ●Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
- ●Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions.
- ●Stir in nuts and marshmallows halfway through the freezing process.
ROLLS II
By stepjo7269
Maxine Crawford
- 1 pkg. yeast
- 1/4 C. salad oil
- 1 egg
- 1 C. warm water
- 1/4 C. sugar
- 1 tsp. Salt
- 3 ½ C. all-purpose flour
- ● Sprinkle yeast on top of water and let dissolve.
- ● Cream sugar, oil, eggs, and salt.
- ● Add yeast mixture to sugar mixture.
- ● Add flour, which has been sifted, gradually.
- ● Place dough in another greased bowl and store in refrigerator for at least 2 hours.
- ● Take out of the refrigerator and shape into rolls.
- ● Allow to rise in a warm draft-free place until double in size.
CHRISTMAS CHICKEN CORDON BLEU
By stepjo7269
Taste of Home
- 6 boneless skinless chicken breast halves (4 ounces each)
- 3 thin slices fully cooked ham, halved
- 3 slices Swiss cheese, halved
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1 egg
- 2 tablespoons milk
- 3/4 cup dry bread crumbs
- 3 tablespoons butter
- 1 cup chicken broth
- 2 tablespoons dried parsley flakes
- Hot cooked rice
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup sour cream
- Directions
- ●Flatten chicken breast to 1/4-in. thickness; layer each piece with one piece of ham and one piece of cheese.
- ●Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
- ●In a shallow bowl, combine the flour, salt and paprika.
- ●In another bowl, beat egg and milk.
- ●Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
- ●In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 minutes or until chicken is no longer pink.
- ●Remove toothpicks. Place rice on a serving platter; top with chicken and keep warm.
- ●In the same skillet, combine soup and sour cream; heat through but do not boil. Serve with chicken and rice.
SPAGHETTI CASSEROLE
By stepjo7269
From Internet that referenced Allrecipes
- Directions:
- 8 oz. spaghetti
- 8 oz. sour cream
- 8 oz. cream cheese (cut up)_
- 1 lb. ground beef, cooked and drained (crumbly)
- 30 oz. spaghetti sauce
- 1 up shredded mozzarella cheese
- Season with salt and pepper (or anything else as you see fit)
- ● The recipe calls for a 9 x 13 casserole, but I usually split it between two 8 x 8 pans (increasing the spaghetti, beef, sauce and mozzarella slightly if needed) and freeze one of them for another time.
- ●Cook the spaghetti and drain, but don’t rinse.
- ●Put it right back in the warm pot and add the cream cheese.
- ●Blend the cream cheese until melted with the spaghetti and then blend in the sour cream.
- ●Put spaghetti mixture into greased pan.
- ●Layer some of the mozzarella, then the beef, then a little more mozzarella.
- ●Spread the spaghetti sauce across and then put the rest of the mozzarella on top.
- ●Bake at 350 degrees (or maybe 375 degrees) for 30-35 minutes or until a knife comes out clean.
- ●Let stand for 5 to 10 minutes,
HAYSTACKS II
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 12 oz butterscotch chips (Nestles)
- 2 1/2-3 c. chow mein noodles (Lachoy brand is good)
- ●Melt butterscotch chips in microwave for approximately 2 minutes, stirring after each minute.
- ●Add noodles and stir until evenly coated.