Friday, September 30, 2016

Pumpkin Banana Quick Bread

I made this for a Bible Study I went to on the first day of fall last week.  Everyone liked it.  I made one with nuts and one without.  I will be gone for a week, so the next recipe will be October 9th.


Pumpkin Banana Quick Bread
http://www.cookingonthefrontburners.com

4 cups flour
4 teaspoons baking powder
1 tablespoon cinnamon
2 teaspoons ginger
2 teaspoons baking soda
1/2 teaspoon salt
15 oz pumpkin puree
4 eggs
1 cup white sugar
1 cup packed light brown sugar
1 cup mashed very ripe bananas (2 medium)
3/4 cup vegetable oil
1 cup chopped walnuts
1/4 cup pure maple syrup
2 tablespoons butter
1/2 cup powdered sugar

Preheat oven to 325.  Grease 6 mini loaf pans or 2 9x5" loaf pans

In a medium bowl combine the flour, baking powder, cinnamon, ginger, baking soda and salt. Mix well
In a large bowl beat together until smooth the pumpkin, eggs, white sugar, brown sugar, bananas and vegetable oil
Gradually mix in the flour mixture then stir in the nuts.
Spoon into prepared pans
Bake for 30 minutes then check with a toothpick - if it comes out clean they are done. If you are doing large loaves (which I did not try); check after 50 minutes and still wait until toothpick comes out clean.
Cool on wire rack 10 minutes then remove.
In a small saucepan combine the butter and maple syrup; stir until butter melts then remove from stove; Whisk in powdered sugar.  Pour over loafs.

Thursday, September 29, 2016

Slow Cooker Chicken Marsala

I had been wanting to try this recipe for a long time.  It was so easy to make and tasted great.  I used 2 breasts and 2 thighs.  See what I did in bold in the recipe.


Slow Cooker Chicken Marsala
http://www.lecremedelacrumb.com


4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
½ cup water
¼ cup cornstarch
fresh parsley, roughly chopped

Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker

Top chicken with garlic, mushrooms, and marsala wine(chicken broth). Cover and cook for 5-6 hours on low.

Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir. Beth found it worked better to thicken the broth on the cooktop and then add it back in.

Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

    Wednesday, September 28, 2016

    Spaghetti Squash Carbonara

    I had some leftover spaghetti squash, so I made up this recipe for dinner one night.  Loved it!

    Spaghetti Squash Carbonara

    3 c cooked spaghetti squash
    2 T butter
    2 T onion
    2 slices cooked bacon
    2 sausage links, cooked
    2 eggs slightly beaten

    Cook onions in butter.  Add spaghetti squash, bacon and sausage.  Cook until slightly crisp.  Add beaten eggs and cook until eggs are done.

    Tuesday, September 27, 2016

    Sour Cream Onion Dill Dip

    This was good, but even better after a day or two. I loved the subtle onion flavor.

    Sour Cream Onion Dill Dip

    http://startlowcarb.com


    Yield: 1 pint | Net Carbs: 2.4, Protein: 1.6

    1 pint sour cream
    ¼ small onion
    1 heaping tablespoon dry dill weed
    ½ teaspoon salt

    Put the sour cream, onion, dill weed, and salt in a food processor and process until the onion disappears.


    If you don’t have a food processor, mince the onion very fine and just stir everything together. You can serve this right away, but it tastes even better after chilling a few hours.

    Monday, September 26, 2016

    Sausage Stuffed Jalapenos


    I had 10 large jalapenos, so I halved this recipe.  These were GREAT!

    Sausage Stuffed Jalapenos
    http://lilluna.com


    1 pound ground pork sausage
    1 - 8 ounce package cream cheese, softened
    1 cup shredded Parmesan cheese
    1 lb large fresh jalapeno peppers, halved lengthwise and seeded
    1 - 8 ounce bottle Ranch dressing (optional for dipping)

    1. Cook sausage in a skillet over medium heat until evenly browned. Drain grease.

    2. In a bowl, mix the sausage, cream cheese, and Parmesan cheese.

    3. Spoon about 1 TB sausage mixture into each jalapeno half.

    4. Arrange stuffed halves into a baking dish. Bake at 425 for 20 minutes, until bubbly and lightly browned. Serve with Ranch dressing.

    Sunday, September 25, 2016

    Slow Cooker Cheesy Bacon Dip

    I made this to eat while watching football last weekend. Very good. I halved the recipe since there were just 3 of us!


    Slow Cooker Cheesy Bacon Dip

    http://www.highheelsandgrills.com

    Makes about 3 cups


    1 lb. bacon, cooked and chopped
    2 {8 oz} blocks cream cheese, softened
    3 cups cheddar cheese
    1/2 cup mayonnaise
    3 Tbsp. yellow mustard
    1 tsp. garlic powder


    Mix all ingredients in slow cooker and let sit on low heat, stirring occasionally, until well combined. Keep dip on the warm or low setting while serving. Serve with crackers.

    Friday, September 23, 2016

    The Best Coffee Cake. Ever.

    Jenna made this on Sunday.  She used two cake pans and left out the pecans since she didn't have any on hand and it turned out great, she said.  She took one in to work on Monday.
    The Best Coffee Cake. Ever.
    http://thepioneerwoman.com


    FOR THE CAKE:
    1-1/2 stick Butter, Softened
    2 cups (scant) Sugar
    3 cups Flour, Sifted
    4 teaspoons Baking Powder
    1 teaspoon Salt
    1-1/4 cup Whole Milk
    3 whole Egg Whites, Beaten Until Stiff
    2 t vanilla Jenna's addition
    FOR THE TOPPING:
    1-1/2 stick Butter, Softened
    3/4 cups Flour
    1-1/2 cup Brown Sugar
    2 Tablespoons Cinnamon
    1-1/2 cup Pecans, Chopped



    Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

    Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best. Jenna used 2-9 in cake pans and baked the same amount of time.

    In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

    Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!