Crockpot Banana's Foster
4 T. butter
1/2 cup brown sugar
1 tsp. cinnamon
6 bananas, sliced
1/4 cup rum
Place butter and brown sugar in a 3-1/2 to 4 quart crockpot, cover, and turn on LOW. Let butter melt for 10-20 minutes, then stir to combine.
Add cinnamon, bananas, and rum; turn gently through the brown sugar syrup.
Cover and cook on LOW for about 1 hour until bananas are glazed and softened.
Spoon sauce over pound cake and top with whipped cream or french vanilla ice cream.
Tuesday, July 19, 2011
Meatloaf Muffins
Meatloaf Muffins
6 oz. box Stove Top stuffing mix, any flavor
2 eggs
1 cup water
2 lbs. ground beef or turkey
1/4 cup catsup
Combine all ingredients. Spray muffin tins with Pam spray.
Fill muffing cups to top.
Bake at 350 for about 35 minutes.
Makes about 16
6 oz. box Stove Top stuffing mix, any flavor
2 eggs
1 cup water
2 lbs. ground beef or turkey
1/4 cup catsup
Combine all ingredients. Spray muffin tins with Pam spray.
Fill muffing cups to top.
Bake at 350 for about 35 minutes.
Makes about 16
Chicken Pot Pie
Chicken Pot Pie Soup
4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breast, split
1 tablespoon bouillon flavoring
1/2 cup vegetable oil
1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon cracked black pepper
1 1/2 pounds frozen mixed vegetables
1 cup heavy cream
Pinch sea salt
1 store-bought pie crust
Add diced potatoes to a large bowl filled with cold water. Set aside.
Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.
In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.
Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.
Preheat the oven as directed on the pie crust package.
Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces.
Ladle the soup into bowls and garnish with the pie crust.
Serves 6 to 8
Recipe courtesy Aaron McCargo Jr.
4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breast, split
1 tablespoon bouillon flavoring
1/2 cup vegetable oil
1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon cracked black pepper
1 1/2 pounds frozen mixed vegetables
1 cup heavy cream
Pinch sea salt
1 store-bought pie crust
Add diced potatoes to a large bowl filled with cold water. Set aside.
Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.
In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.
Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.
Preheat the oven as directed on the pie crust package.
Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces.
Ladle the soup into bowls and garnish with the pie crust.
Serves 6 to 8
Recipe courtesy Aaron McCargo Jr.
Fudgsicles
Fudgsicles
1 pkg instant chocolate pudding
2 cups milk
2 cups ice cream
Mix pudding & milk well. Add ice cream & mix well.
Put in popsicle tray and freeze.
1 pkg instant chocolate pudding
2 cups milk
2 cups ice cream
Mix pudding & milk well. Add ice cream & mix well.
Put in popsicle tray and freeze.
Orange Julius
Orange Julius
Ingredients
1- 6 oz. Can Orange Juice
1 C. Milk
1/2 C. Sugar
1 1/4 Tsp. Vanilla
12 Ice Cubes
Procedure
Combine Orange Juice, Milk, sugar and Vanilla in a blender.
Mix together and add ice cubes
Mix again until ice is crushed and drink is thick and frothy.
Ingredients
1- 6 oz. Can Orange Juice
1 C. Milk
1/2 C. Sugar
1 1/4 Tsp. Vanilla
12 Ice Cubes
Procedure
Combine Orange Juice, Milk, sugar and Vanilla in a blender.
Mix together and add ice cubes
Mix again until ice is crushed and drink is thick and frothy.
Sour Cream Coffee Cake
Sour Cream Coffee Cake
2 cups flour, sift before measuring
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, room temperature
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
8 ounces sour cream (1 cup)
Topping
1/4 cup flour
3/4 cup brown sugar, firmly packed
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 cup butter, room temperature
Preparation:
Into a medium bowl, sift together flour, baking soda and baking powder.
In another mixing bowl cream together butter with sugar until fluffy and light; add egg and vanilla and mix well.
Add half of the dry ingredients, mixing just until flour is blended. Blend in sour cream then stir in remaining dry ingredients.
Spread half of batter lightly into a greased and floured 10" tube pan.
Sprinkle half of Topping and spread with remaining batter.
Sprinkle with remaining Topping.
2 cups flour, sift before measuring
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, room temperature
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
8 ounces sour cream (1 cup)
Topping
1/4 cup flour
3/4 cup brown sugar, firmly packed
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 cup butter, room temperature
Preparation:
Into a medium bowl, sift together flour, baking soda and baking powder.
In another mixing bowl cream together butter with sugar until fluffy and light; add egg and vanilla and mix well.
Add half of the dry ingredients, mixing just until flour is blended. Blend in sour cream then stir in remaining dry ingredients.
Spread half of batter lightly into a greased and floured 10" tube pan.
Sprinkle half of Topping and spread with remaining batter.
Sprinkle with remaining Topping.
Slow Cooker Scalloped Potatoes & Ham
Slow Cooker Scalloped Potatoes & Ham
Ingredients:
12 ounces diced ham
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream ofmushroom or celery or cream of potato soup, ( I prefer Mushroom)
paprika, optional
Preparation:
Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese.
Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese.
Pour condensed soup over the top then sprinkle with a little paprika, if desired.
Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.
Serves 6.
Ingredients:
12 ounces diced ham
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream ofmushroom or celery or cream of potato soup, ( I prefer Mushroom)
paprika, optional
Preparation:
Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese.
Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese.
Pour condensed soup over the top then sprinkle with a little paprika, if desired.
Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.
Serves 6.
Vanilla Whipped Cream
Vanilla Whipped Cream
1 C. Heavy Whipped Cream
2-4 Tblsp. Confectioners' Sugar -depending on desired sweetness
Beat the cream in chilled bowl with the electric mixer until it begins to thicken. Add confectioner sugar & vanilla; beat until stiff.
Makes 2 Cups
1 C. Heavy Whipped Cream
2-4 Tblsp. Confectioners' Sugar -depending on desired sweetness
1 Teaspoon Vanilla Extract
Beat the cream in chilled bowl with the electric mixer until it begins to thicken. Add confectioner sugar & vanilla; beat until stiff.
Do not over beat.
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