Banana Cake

Banana Cake
from Julie Lambert

Ingredients

Cake:
1 1/2 cup sugar
2 eggs
1/2 tsp salt
1 1/2 cup mashed bananas
2 cups flour
1 square butter
2 tsp vanilla
1 cup sour cream
1 tsp. soda

Directions:
Preheat oven to 375 degrees.  Cream sugar and butter together.  Add remaining ingredients.  Bake in Cookie Sheet, for 20 minutes.

Frosting:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 tsp vanilla
3 1/2 cups powdered sugar.

Directions:
In a 2-quart saucepan melt butter; stir in brown sugar.  Cook and stir over medium heat until bubbly.  Remove from heat.  Add milk and vanilla;  beat vigorously with a wooden spoon until smooth.  Add powdered sugar; beat by hand about 5 minutes or until frosting reaches spreading consistency.  Use immediately to frost cake.

Crispy Southwest Chicken Wraps

Recipe from http://www.melskitchencafe.com/crispy-southwest-chicken-wraps/

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Easy Breakfast Casserole

Recipe from: http://allrecipes.com/recipe/241925/super-easy-egg-casserole/print/?recipeType=Recipe&servings=4

Double recipe or cook in smaller pan

Ingredients

• 1 cup shredded Cheddar cheese
• 6 eggs, whisked
• 6 slices bacon, diced
• 2 slices bread, cubed
• 1/3 red bell pepper, diced

• 2 green onions, chopped
• 3 tablespoons milk
• 1/2 teaspoon minced garlic, or to taste (optional)
• salt and ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
3. Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Ground Beef or Turkey Stroganoff

Recipe from http://hughesrecipecollection.blogspot.com/search/label/Ground%20Turkey

Ingredients:

• 1/2 pounds lean ground beef or turkey
• 1 small onion, chopped (about 1/2 cup)
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces sliced white button mushrooms
• 4 ounces light cream cheese, cubed
• 2 cups low-sodium beef broth
• 1/2 cup lowfat milk
• 3 tablespoons flour
• 1/2 cup light sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

Directions

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Amish Baked Oatmeal

Recipe from http://hughesrecipecollection.blogspot.com/search/label/Breakfast

Great breakfast option when hosting visitors.  I like to make it the night before.  This stores nicely in the refrigerator for a week.  I like to double the recipe and cook it in a 9x13 pan.

Ingredients:
½ cup vegetable oil
1 cup brown sugar
2 eggs
3 cups quick oats (uncooked)
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 apple, peeled (optional) and chopped
(or ¾ cup dried pieces in water, soaking for 10 minutes)
1 teaspoon cinnamon
½ cup dried cranberries
½ cup chopped nuts (optional)

Mix oil, sugar, and eggs in a large mixing bowl with whisk. Add oats, baking powder, salt and milk.   Stir together well.   Stir in fruit.   Pour into lightly greased 9” square baking pan.  Bake at 350 degrees for 20-25 minutes.   Serve warm with a dash of cream and milk. 

Creme Brulee

Recipe from Brian Swenson

This recipe is good for 4 ramekins

6 egg yolks

6 tablespoons white sugar, divided (4T for mixture, 2T for topping)

1/2 tsp vanilla extract

2 1/2 cups heavy cream

2 tablespoons brown sugar

1. Preheat oven to 375 degrees F
2. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away.
4. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 375 anywhere from 15 to 30 minutes. (our ramekins are shallow, less cooing time) They are done when you shake the dish gently and the brûlées jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle.
5. Remove from oven and let the brûlées cool in the water bath for about 15 minutes, then remove and put the brûlées in the refrigerator to chill.
6. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler or use propane torch until sugar melts, about 2 minutes. Watch carefully so as not to burn.
7. Remove from heat and allow to cool. Refrigerate until custard is set again.

Creamy Avocado Pesto

adapted from http://allrecipes.com/recipe/223058/creamy-avocado-pesto---delish/print/?recipeType=Recipe&servings=4

Ingredients

• 1 (8 ounce) package penne pasta
• 1/4 pound uncooked medium shrimp, peeled and deveined (optional)
• 1 avocado, peeled and pitted
• 1/2 lemon, juiced
• 1/2 cup fresh basil, or more to taste
• 2 tablespoons grated Romano cheese

• 2 cloves garlic
• salt and ground black pepper to taste
• 1/4 cup olive oil, or as needed
• 1/4 cup diced cherry tomatoes, or more to taste (optional)
• 2 tablespoons grated Romano cheese, or more to taste
• salt and ground black pepper to taste

Directions

1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
2. Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.

Crockpot Chicken Chili

adapted from: http://allrecipes.com/recipe/230792/crock-pot-chicken-chili/print/?recipeType=Recipe&servings=5

Ingredients

• 1 (16 ounce) jar green salsa (salsa verde)
• 1 (16 ounce) can diced tomatoes with green chile peppers
• 2 (15 ounce) cans white beans, drained
• 1 (14.5 ounce) can chicken broth
• 1 (14 ounce) can corn, drained

• 1 onion, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• salt and ground black pepper to taste
• 3 skinless, boneless chicken breasts

Directions

1. Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
2. Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
3. Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Stuffed Mexican Peppers

Adapted from http://allrecipes.com/recipe/216899/stuffed-mexican-peppers/print/?recipeType=Recipe&servings=6Ingredients

• 1 pound ground beef
• 1 (1 ounce) package taco seasoning mix
• 3/4 cup water
• 2 teaspoons chili powder
• 1/2 cup cooked rice
• 1/4 teaspoon salt

• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 2 (8 ounce) cans tomato sauce, divided
• 3 large red bell peppers
• 6 (1 inch) cubes Colby-Jack cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
3. Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
4. Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
5. Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Cheesy Bean Quinoa Casserole

Cheesy Bean Quinoa Casserole
adapted from http://ifoodreal.com/skinny-tex-mex-bean-quinoa-casserole/

Ingredients:
1 1/2 cup quinoa, dry
2 tbsp olive oil
2 cloves of garlic, minced
1 1/2 cup frozen corn
3 bell peppers of any color, diced
1/2 medium jalapeno pepper, seeded and diced
1 tbsp cumin
15 oz can of black bean, rinsed and drained
3/4 cup plus 1/4 cup (for garnish) cilantro, chopped
1/4 cup plus 1/4 cup (for garnish) green onions, chopped
1/5 cup plus 0.5 cup cheddar or Tex Mex cheese, shredded
3/4 cup coconut milk
1/4 tsp salt

Directions:
1. Cook quinoa as per package instruction and undercook by 4 minutes.  Add to a large mixing bowl.
2. Preheat oven to 350 degrees F and get an 8 x 11 baking dish ready.  Set aside.
3. Preheat large skillet on medium heat and add olive oil.  Add garlic and cook for 30 seconds mixing often.  Add corn, bell peppers, jalapeno pepper and cumin.  Mix and sautee undistrubed for 3 minutes, mix and sautee for another 3 minutes.  Transfer to a bowl with quinoa.
4. To the bowl with quinoa and sauteed vegetables, add black beans, 3/4 cup cilantro, 1/4 cup green onions, 1/5 cup cheese, coconut milk and salt.  Mix enough to combine all ingredients.
5. Transfer the mixture to the 8 x 11 baking dish, sprinkle with remaining 0.5 cup cheese and bake for 30-40 minutes uncovered.  Remove from the oven, sprinkle with remaining cilantro and green onions, and serve warm.  No need to let the casserole to cool down.

Freezing instructions: Do not bake, just freeze assembled in a baking dish.  Bake frozen 15 minutes longer than the original recipe calls for.