In a large mixing bowl, combine flour, sugar, salt, baking soda, and cinnamon. Add eggs, bananas, oil, pineapple, and vanilla; beat until combined. Stir in walnuts. Pour into three greased and floured 9-in round baking pans.
Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cook 10 minutes; then remove from pans to wire racks. Cool completely.
For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners’ sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.
Add enough water to pineapple syrup to measure 1 cup. Heat with brown sugar, vinegar, soy sauce, salt and garlic and orange marmalade to gentle boil
Mix corn starch and water and stir into sauce to thicken. Add pineapple. Ladle over rice, chicken, oriental veggies, etc.
I normally have to double this recipe for my family (4 teenage sons)
Cut chicken into bite sized pieces and dip in batter and deep fry
You may use Tyson packaged chicken breast chunks or chicken breast strips in place of battering fresh chicken (much quicker)
Prep Time: 5 minutes Cook Time: 9 minutes Yield: 4 servings (serving size: 1 pork chop)
Combine soup, sour cream and tomatoes, heat thoroughly. Brown meat, drain and add taco seasoning mix. Dip tortillas in hot soup mixture and fill with meat, cheese and onions. Roll up. Place in greased 9x13 pan. Pour remaining soup mixture over enchiladas. Bake 20 to 30 minutes at 350°. Top with remaining cheese and return to oven to melt. Serves 8-10.
Recipe can be made ahead and stored in refrigerator overnight.
Preheat oven to 350. Place enough bread butter side down to cover the bottom of a 9x13 pan. Fully brown sausage in pan, and drain grease. Layer sausage evenly over bread. Next, sprinkle cheese evenly over sausage. In a bowl beat eggs, half and half and spices and pour evenly over cheese. Cover and chill overnight. Make sure and take cover off to bake. Casserole should be baked UNCOVERED for 45-60 min depending on oven. It should be bubbling, and cheese should be browned.
Let cream cheese stand at room temp. until softened. In medium bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3 hours, or until firm; top with cherry pie filling.
Prep Time: 3 minutes Cook Time: 8 minutes Yield: 4 servings (serving size: 1 ear)
Preheat oven to 350°. Mix crust ingredients and press firmly around bottom of spring-form pan. Then cream bricks of cream cheese, beat in eggs (one at a time), then add vanilla and sweetened condensed milk. Mix chocolate chips with flour, then add to cheese mixture. Pour into spring-form pan and bake for 45 minutes to 1 hour. Turn off oven and let cheesecake rest in the oven for an additional hour.
Fill tortillas with apple pie filling, roll up and place in 9 x 13 baking dish. Combine sugar, butter and water, pour sugar mixture on top of tortillas and let set for 2 hours. Bake 20 mins. at 350 degrees.
Mix cinnamon, sugar and pecans, sprinkle on top and bake an additional 10 mins. Serve with ice cream and drizzle caramel on top.
Combine all ingredients. Best if chilled several hours but can be served sooner.
Will keep 2-3 days in refrigerator.
In a large skillet, brown the hamburger and onion, seasoning with salt and pepper; drain the fat. Meanwhile, cook the broccoli until tender-crisp; drain very well and season with salt and pepper. Put the cream cheese in a microwaveable bowl and microwave on HIGH about 45 seconds until soft. Whisk until creamy and smooth. Gradually whisk in the cream until smooth, then stir in the parmesan cheese and garlic powder. Mix the hamburger and broccoli in a large, greased casserole, 2 1/2 quarts or larger. Pour in the cream sauce and mix well. Season to taste with salt and pepper. Bake at 350º for about 35-45 minutes, until bubbly and browned on top.
Makes 6-8 servings
Bring the butter and the water to a boil in a large saucepan. Remove from heat and stir in the remaining cake ingredients. Pour the mixture into a greased baking pan. Bake at 355 degrees for about 20 minutes or until the cake looks finished. You can check by using a toothpick to see if it comes out clean. Set the cake aside and let cool.
To create your frosting, sift the sugar in a separate bowl. In a large saucepan, bring the butter and milk to a boil. Remove it from the heat and stir in remaining ingredients, adding pecans last. When the cake has cooled, pour the icing onto the cake, using a spatula if necessary.
Mix together and bake until bubbly, about 20 minutes at 350.
Cook ground beef in large skillet with chopped onion, season to taste. Melt cream cheese, ½ lb of Velveeta cheese and about ¼ cup of milk in microwave, add to meat, stir until well blended. Add rotel’s w/green chiles to meat mixture and simmer for about 15 minutes. Grill tortilla’s, fill with about ½ cup of meat mixture , roll and place in a 9 x 13 baking dish. Melt the remaining Velveeta with ¼ - ½ cup of milk, pour over center of enchiladas. Top with salsa and bake in the oven for about 15 minutes @ 350 degrees. This recipe makes 2 pans of enchilada’s.
Sprinkle graham cracker crumbs over melted margarine. Then sprinkle on top of it: coconut, chocolate chips, milk, pecans.
Bake at 350 for 30 minutes.
Season chicken, dip in melted butter or olive oil, then roll in finely crushed Ritz crackers. Bake on foil lined baking dish for about 40 minutes at 375 degrees.
Preheat oven to 325 degrees. Cream butter and sugar. Add flour gradually and mix well. Add nuts and vanilla; mix well. Shape into balls. Bake on ungreased cookie sheet 25 minutes or until cookies are lightly browned. When done, roll in additional confectioner’s sugar while hot. Makes 4 dozen. Enjoy!
Mix margarine, flour, and pecans together; press into a 9 x 13 pan. Bake 20 minutes at 350 degrees. Cool. Mix cream cheese, powdered sugar, and 1 cup Cool Chip; spread on top of cooled crust. Sprinkle coconut and pecans on top. Mix pudding, milk, and cream of coconut; spread over other layers. Spread Cool Whip on top, sprinkle with additional coconut and pecans. Refrigerate for several hours.
Mix Cool Whip with 1 cup Nestle Quik. Crunch up 4 Heath bars and stir in. Pour into crust. Crunch 1 Heath bar and sprinkle on top. Chill.
Brown ground beef, drain fat (cooked, de-boned chicken may be substituted, or two cans of chicken may be used). Spray 9 x 13 pan with non-stick cooking spray; arrange a layer of corn tortillas up and around the sides of the pan and across the bottom. On the corn tortillas, layer the ingredients as follows:
Add a second layer of corn tortillas on top, overlapping the entire casserole. Mix cream of chicken soup and Ro-Tel tomatoes together, pour this mixture on the top layer of tortillas, making sure all tortillas are covered with the soup mixture. Cover with foil and bake for 30 minutes at 350 degrees, uncover, and bake an additional 10 to 15 minutes longer.
Brown the beef, then the onion separately. Mix the two and add in the chopped mushrooms. Mix half the ale and half the beef stock and add to the mixture. Add Worcestershire sauce, salt, pepper, and herbs; simmer one hour. Place mixture into a pie dish, cover with puff pastry. Bake about 35 minutes at 350.
Cut potatoes into 1/2-inch slices and boil for 10 minutes, then drain. Cut bacon into 1-inch pieces and fry until half done. Remove bacon, drain, and sauté onions in bacon grease. Grease a casserole dish and layer one can green beans, potatoes, sugar, salt and pepper, onions, second can of green beans. Top with mushroom soup and bacon on top. Bake at 350 for 30 minutes.
Soak chicken strips in buttermilk at least 24-48 hours. Roll in seasoned flour – Lawry’s Seasoned Salt works well. Drop in hot grease and fry until brown.
Place the soaked, uncooked chickpeas in a large pot and cover with water by 3 inches. Bring to a boil; lower heat to a simmer, partially cover, and cook 1 hour. (If you’re using canned chickpeas, rinse and drain them, and set them aside.)
Add the lentils and cinnamon stick(s), partially cover again, and cook another 30 minutes, or until the chickpeas and lentils are perfectly tender but not mushy. (If you’re using canned chickpeas, just cook the lentils with the cinnamon stick(s) in 7 cups water until tender, about 30 minutes.) Remove and discard the cinnamon stick, and drain the legumes, reserving the water.
Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Sauté over medium heat for 15 or 20 minutes, or until the onions are very soft.
Add 6 cups of the reserved cooking water from the lentils (supplement with fresh water if there’s not enough) and the tomatoes, and bring it to a boil. Lower heat to a simmer, partially cover and cook another 15 minutes or so. Fish out and remove the bay leaves.
Stir in chickpeas and lentils and cook about 5 minutes more (but not too much, or the legumes become mushy). Season to taste with black pepper, cayenne, and lemon juice. Serve hot, topped with a dollop of yogurt and a sprinkling of parsley, if desired, and pass a small bowl of currants as well. Enjoy!
Melt candy and butter in double boiler, set aside. Cream sugar and eggs together, add buttermilk. Combine dry ingredients. Alternately add Milky Way mixture and cream sugar mixture to dry ingredient mixture. Mix well, add vanilla and pecans. Prepare four 8” cake pans and bake 35-40 mins at 350 degrees.
Combine and cook first three ingredients until a soft ball forms in a cup of water. Add other ingredients and mix until smooth. Spread between layers of cake and on top of cake.
In a small bowl, stir food coloring and quick…mix to paste. Cream Crisco, sugar, and eggs. Add paste to mixture. Mix well. Add alternately: flour, salt, and buttermilk. Add vanilla.
Mix by hand: vinegar and baking soda. Add to mixture and stir. Pour into 4 greased and floured 8” round pans and bake at 350° for 30 minutes. Cool completely before icing.
Shake flour and milk together and cook until thick (stirring constantly, and mashing out any lumps). Let cool. In mixer, beat oleo and Crisco for 4 minutes. Add Sugar and beat 4 minutes. Add flour paste and vanilla and beat 4 more minutes. Makes enough icing to ice between layers and top of cake.
Preheat oven to 350. Roll 1 can of crescent rolls on the bottom of a greased 9x13 pan. Meanwhile, beat softened cream cheese, 1 cup of sugar, and 2 teaspoons vanilla with mixer until smooth. Spread mixture on top of base layer of crescent rolls. Roll other can of crescent rolls on top of mixture. Melt 1 stick of butter until completely melted. Pour on top of crescent roll. Top with remaining ½ cup of sugar mixed with cinnamon. Bake for about 35-45 min or until golden brown.
Cream together: sugar, oleo, Crisco, and vanilla. Add egg yolks one at a time. Add buttermilk alternately with flour, soda, and salt.
Stir in: coconut, pecans, and 5 stiffly beaten egg whites (fold in with spatula)
Grease and flour 4 - 8” round cake pans, then pour batter equally into pans
Bake at 350°for 30 to 35 minutes.
Cool completely before icing.
Beat cream cheese and oleo until creamy. Add powdered sugar slowly. Mix in rest of ingredients. Makes enough icing to ice between layers, top of cake, and around cake
*I brown coconut and chopped pecans to a light golden brown in oven, then use as garnish on top of iced cake.
1 (8 oz) package cream cheese
½ c mayonnaise (not Miracle Whip)
2 t dill weed
½ t salt
½ t MSG (optional)
2 t parsely
2 green onions, chopped
Mix well. Best if refrigerated for a while to blend flavors.
Serve with fresh vegetables (carrots, cauliflower, broccoli, etc.), chips, or crackers.
Cook bell pepper and onion with ground beef in a large skillet. Add black eyed peas, rotel’s and worcestershire, cover and simmer for about 15-20 minutes. Serve over bed of cooked rice.
Ingredients: 3 lbs hamburger meat, 1 can cream of mushroom, 1 can of cream of chicken, 1 can red enchilada sauce, 1 can green enchilada sauce, 2 tsp salt, 2 tsp pepper, ½ package of taco seasoning, 1 small white onion, & ¾ a block of velveeta cheese. Cook hamburger meat and onions and then add remaining ingredients on low until cheese is melted.
1 can red enchilada sauce and 1 can green enchilada sauce-add half of each in bottom of 2 casseroles dishes and keep remaining can for later..
20 large flour tortillas
Stuff each tortilla with cooked mixture and place in dish. Pour remaining enchilada sauce on top. Sprinkle top with Cheddar cheese & remaining ¼ of velveeta cheese.
Cook in oven for 30 minutes uncovered or until heated through.
Chop the vegetables very fine. Add salt and lemon juice to taste.
Preheat oven to 450. Heat oil in an 8 x 8 pan till hot. Mix all ingredients in a bowl. Pour hot oil in bowl, pour all the mixture into the hot pan. Bake 25 minutes.
Combine all ingredients. Marinate at least 2 hours. Cook over medium heat until warm.
Serve as a vegetable or as a sauce for charcoaled steaks.