Banana Pudding

          Banana Pudding            

       

  

 Ingredients

 2 cups milk 

 1 cup sugar 

 4 tablespoons all-purpose flour 

 2 eggs 

 1/2 teaspoon vanilla extract

 pinch of salt

 1 12 oz package vanilla wafers 

 3 bananas, sliced 

                                       whipped cream                                       

 Directions

  

 1. In a medium saucepan, heat milk to almost boiling.

 2. In a mixing bowl, mix sugar, flour, eggs, vanilla, and 

salt; add to the milk. Continue to cook over medium heat, 

stirring constantly, until the pudding thickens.

 3. Line the bottom of a 2-quart casserole with vanilla wafers. 

Top with a layer of bananas, then a layer of pudding. 

Repeat these layers two times, or until pudding is used up; 

finish with bananas.

 4. Serve with whip cream. 

Lemonade Smoothie

         Lemonade Smoothie             

       

  

 Ingredients

 2 cups 2% milk

 2 cups low-fat lemon yogurt

 1/2 cup ice cubes

                                       3 Tablespoons sweetened, lemonade drink mix                                      

 Directions

  

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Cucumber Spinach Papaya Green Smoothie

               Cucumber Spinach Papaya Green Smoothie             

       

  

 Ingredients

 1 cup papaya, chopped

 1/2 medium cucumber, chopped

 1/2 cup fresh raspberries

 1 cup fresh baby spinach, chopped

                                  8 ounces water                                     

 Directions

  

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Yogurt-Mint Sauce

       Yogurt-Mint Sauce             

       

  

 Ingredients

 1 cup whole-milk plain yogurt 

 2 tablespoons freshly squeezed lemon juice 

 2 tablespoons finely chopped fresh mint leaves 

 1 garlic clove, minced 

                                 1/2 teaspoon kosher salt                                    

 Directions

  

 1. In a small bowl, stir together all the ingredients 

until smooth. 

 2. Serve, or cover and refrigerate up to 1 day. 

Spanish Peanut Cookies

              Spanish Peanut Cookies            

       

  

 Ingredients

 1 Cup brown sugar

 1 Cup sugar

 1 Cup shortening

 2 Eggs 

 1 Teaspoon vanilla

 1 cup Sugar

 1 1/2 Cups flour

 1 Teaspoon soda

 1 Teaspoon cream of tartar

 1/2 Teaspoon salt

 3/4 Cup Coconut

 3 Cups oatmeal

                                      1 lb Salted Spanish peanuts                                    

 Directions

  

 1. In a large mixing bowl, cream sugar with shortening, 

add eggs and vanilla and beat until smooth. 

 2. Combine flour, soda, cream of tartar and salt. 

Add to cream mixture. 

 3. Stir in the coconut, oatmeal and peanuts. 

 4. Drop by the teaspoon on a ungreased cookie sheet 

and bake at 350 degrees for 13-15 minutes.  

Creole Garlic Roasted Salmon

    Creole Garlic Roasted Salmon           

       

  

 Ingredients

 1  2.5 lb salmon filet

 1/4 Cup olive oil

 1/2 tsp salt

 1/4 tsp pepper

 1/8 tsp creole seasoning

 2 cloves of garlic, minced

                                   3 Tbsp fresh parsley, chopped                                    

 Directions

  

 1. Pre heat oven to 425 degrees.

 2. Mix together the olive oil, salt, pepper, garlic, parsley, 

creole seasoning until blended well. 3. Gently rub the salmon 

on all sides with the oil mixture. 

 3. Place skin side down in shallow roasting pan. 

Bake 15 to 25 minutes or until the middle of the 

salmon fillet is translucent.

 4. To remove from pan, slide a metal spatula between 

the flesh of the fish and the skin, which should be stuck to the pan.  

Chicken Paprika

             Chicken Paprika           

       

  

 Ingredients

 1/4 cup all-purpose flour

 1 teaspoon salt

 1 chicken (3 to 3 1/2 pounds), cut into serving pieces

 2 tablespoons butter 

 2 tablespoons vegetable oil

 1 cup chopped yellow onion

 1/2 cup chopped green bell pepper

 1 tablespoon paprika

 Freshly ground pepper to taste

 1 1/2 cups Chicken Stock or chicken broth

                                  1 cup light sour cream                                    

 Directions

  

 1. Preheat oven to 350°F. On a sheet of wax paper, 

combine flour and salt. Toss chicken pieces in mixture 

to coat and reserve the excess flour.

 2. In a Dutch oven over medium-high heat, melt butter 

with oil. Brown chicken, 5 to 10 minutes on each side. 

Remove to a plate.

 3. Reduce temperature to medium. Add onions and 

bell pepper and sauté until tender, about 5 minutes. 

Add paprika, pepper, and remaining flour and stir 

until bubbly. Add stock and stir until thickened.

 4. Return chicken to Dutch oven; cover and bake until 

chicken is no longer pink in the center, about 50 minutes. 

Blend in sour cream and bake, uncovered, 10 minutes longer. 

Bourbon Baked Beans

             Bourbon Baked Beans            

       

  

 Ingredients

 4 16-oz cans baked beans

 1 12-oz chili sauce

 1/2 cup bourbon

 1/4 cup firmly packed brown sugar

 1 tablespoon maple syrup

                                         1 teaspoon dry mustard                                    

 Directions

  

 1. Combine the beans, chili sauce, bourbon, brown sugar, 

maple syrup, and mustard in a lightly greased crockpot.

 2. Cover and cook on high for 2 hours. Uncover and cook 

for 30 minutes longer. 

Peanut Cream Cheese Brownie Bars

           Peanut Cream Cheese Brownie Bars            

       

  

 Ingredients

 1 pkg milk chocolate brownie mix

 1 stick melted butter

 1 egg, beaten well

 1 cup chopped dry-roasted peanuts

 1 box confectioners sugar

 2 eggs, beaten well

 8 ounces cream cheese, softened

 1 teaspoon vanilla

 1 cup finely chopped peanuts

                                  1/2 cup creamy peanut butter                                   

 Directions

  

 1. Combine brownie mix, butter and one egg. Mix well. 

 2. Mix the dry-roasted peanuts in well. 

 3. Press into a buttered 9-by-13 inch pan. 

 4. Combine confectioners sugar, two eggs, cream cheese, 

peanut butter and vanilla. Mix well. Pour onto brownie mix.

 5. Top with one cup of chopped peanuts. Bake 50 minutes 

on 300 degrees.   

Rice Casserole

       Rice Casserole            

       

  

 Ingredients

 1 stick margarine

 1/2 cup chopped onion

 1/4 cup chopped green pepper

 2 tablespoons chopped parsley

 2 cups uncooked regular rice

 2 cans beef consomme

 1 (4-ounce) can sliced mushrooms, undrained

                                1 cup of water                                    

 Directions

  

 1. In a skillet, melt margarine over medium heat. 

 2. Add onion, green pepper and parsley; saute until 

vegetables are tender.

 3. Combine with remaining ingredients and pour 

into a greased 9- x 13-inch baking dish.

 4. Cover and bake at 325 degrees 1 - 1 1/2 hours.

Carrot Almond Muffins

              Carrot Almond Muffins            

       

  

 Ingredients

 1 cup almond flour, blanched

 1/4 teaspoon baking soda

 2 eggs

 1 tablespoon honey

 1/2 teaspoon ground cinnamon

 1/2 teaspoon apple cider vinegar

 1 cup carrots, finely chopped

 1/2 cup roasted almonds, chopped

                                 1/2 cup raisins                                   

 Directions

  

 1. Preheat oven to 350 degrees. 

 2. Line a muffin pan with liners.

 3. In a large mixing bowl mix almond flour and 

baking soda.

 4. In a separate bowl whisk together eggs, honey, 

cinnamon, and vinegar. Then stir into the flour mixture.

 5. Fold in the carrots, almonds, and raisins. Scoop 

batter into muffin pan.

 6. Bake for 15-20 minutes, until a toothpick inserted

 into center of the muffin comes out clean. 

Shrimp Scampi

          Shrimp Scampi            

       

  

 Ingredients

 1 1/2 pounds large shrimp

 1/2 cup flour

 salt

 pepper

 cayenne

 1/2 cup olive oil

 4 cloves garlic, minced

 2 shallots, chopped

 1/2 cup parsley, minced

 1/2 teaspoon oregano

 2 tablespoons wine

                                       2 tablespoons brandy                                     

 Directions

  

 1. Season flour with salt, pepper, and cayenne. 

 2. Dredge shrimp in flour. Saute shrimp in olive 

oil for 5 minutes over high heat, shaking briskly. 

 3. Remove shrimp with a slotted spoon to a 

shallow casserole dish. 

 4. Add garlic, shallots, parsley, and oregano to olive oil, 

saute over medium heat for 3 minutes, shaking the pan briskly. 

 5. Remove herbs with a slotted spoon to casserole dish. 

Add wine and brandy to skillet and ignite. When flames die 

down, pour sauce over shrimp.

 6. Broil for 2 minutes.     

Chocolate Lemon Bars

         Chocolate Lemon Bars           

       

  

 Ingredients

 2 sticks unsalted butter, room temperature 

 2/3 cup confectioners’ sugar 

 2 cups flour 

 1/2 teaspoon ground ginger. 

 1 teaspoon grated lemon zest 

 3 ounces semisweet chocolate, melted and cooled 

 4 large eggs 

 2 cups granulated sugar 

 1/3 cup freshly squeezed lemon juice 

 1/4 cup all-purpose flour 

                                    1/2 teaspoon baking powder                                     

 Directions

  

 1. Preheat the oven to 350°F. Butter and flour a 9 × 13-inch baking pan. 

 2. To make the crust, beat the butter and confectioners’ sugar until fluffy. 

Stir in the flour, ginger, and lemon zest, then stir in the melted chocolate. 

Press into the bottom of the prepared pan and bake for 15–20 minutes, 

until firm. While the crust is baking, prepare the lemon layer. 

 3. To make the custard, combine the eggs, granulated sugar, and lemon 

juice in a medium mixing bowl and beat with a mixer until blended. Add the 

flour and baking powder. Remove the chocolate layer from the oven, pour 

the filling over the baked crust, and place back in the oven for 20–25 minutes. 

Remove from the oven and cool for 20 minutes.

 4. Dust with confectioners’ sugar and cut into 3-inch bars.  

Lemon Chicken and Rice Soup

             Lemon Chicken and Rice Soup           

       

  

 Ingredients

 3/4 pound boneless skinless chicken breasts 

 4 medium carrots, peeled 

 2 small yellow onions, halved and peeled

 2 bay leaves 

 1 cup uncooked long-grain white rice 

 6 cups low-sodium chicken broth 

 2 whole large eggs 

 1/4 cup fresh lemon juice 

 1 tablespoon cornstarch 

                                         1/4 cup chopped fresh parsley leaves                                     

 Directions

  

 1. Place the chicken, carrots, onions, and bay leaves in a 

4-6-Qt. slow cooker; sprinkle the rice on top. Pour in the broth, 

making sure the grains of rice are fully submerged.

 2. Cover and cook on high for 3 hours or on low for 6 hours, 

or until the rice is tender. Discard the onions, carrots, and bay leaves.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. 

Keep the slow cooker covered and on low. 

 4. Whisk the eggs, lemon juice, and cornstarch in a big bowl 

until frothy. Whisk at least a third of the hot soup into this egg 

mixture until smooth.

 5. Whisk this egg-and-lemon mixture back into the remaining 

soup in the slow cooker. Chop the chicken and stir it in with the 

parsley. Cover and cook on high for 15-20 minutes or until hot.    

Garlic Shrimp Linguine

    Garlic Shrimp Linguine           

       

  

 Ingredients

 1/2 (16 oz) box linguine noodles

 1 Cup med. shrimp, peeled and deveined

 1 (14.5 oz) can diced tomatoes with basil and garlic, drained well

                                      1 (3 oz) pkg. cream cheese, room temperature                                     

 Directions

  

 1. Cook the pasta as directed for half a box on the package. 

Drain the pasta well and keep warm. 

 2. Place a heavy skillet over medium heat and add the shrimp. 

Stir in the tomatoes with the basil and garlic. Add the cream cheese 

and stir until the mixture become melted and creamy.

 3. Cook 3-5 minutes, stirring continuously until heated through 

and shrimp is pink. Fold the shrimp mixture into the pasta.  

Beer Batter Shrimp

Beer Batter Shrimp    

          

       

  

 Ingredients

 2 pounds med. shrimp peeled and deveined

 8 cups vegetable oil

 1 cup all-purpose flour

 2 1/2 teaspoons salt

 1/2 teaspoon baking powder

 1/4 teaspoon freshly ground black pepper

 1 large egg, lightly beaten

                                   1 cup beer, at room temperature                                     

 Directions

  

 1. Pour the oil into a large saucepan at least 4 inches deep 

and 10 inches in diameter; the oil should be at least 1 1/2 inches 

deep but reach no more than halfway up the sides of the pan. 

Heat the oil to 375°F. Adjust the heat to maintain that temperature 

while you prepare the shrimp. 

 2. Combine the flour, 1 teaspoon of the salt, the baking powder, 

and pepper in a large mixing bowl. Whisk until well combined. 

Add the egg and beer and whisk until the batter is completely smooth.

 3. Dip 1 shrimp into the batter until it is completely coated. Let any 

excess batter drip off, then gently slide the shrimp into the hot oil. 

Repeat with the remaining shrimp. Fry the shrimp until lightly golden, 

1 to 2 minutes, turning occasionally with metal tongs. Remove the 

shrimp from the oil and drain them on paper towels.

 4. While they’re hot, sprinkle the shrimp with the 

remaining 1 1/2 teaspoons salt. 

 Makes 6-8 servings

Texas Style Chicken Wings

Texas Style Chicken Wings   

          

       

  

 Ingredients

 24 chicken wings 

 2 tablespoons ground black pepper 

 1 tablespoon chili powder 

 2 tablespoons ground coriander 

 2 tablespoons ground cumin 

 1 teaspoon salt 

 2 teaspoons ground cinnamon 

 8 cloves garlic, minced 

 2 cups chopped ripe tomatoes, including seeds and skin 

 2 cups dry red wine 

 1/4 cup firmly packed brown sugar 

 2 teaspoons crushed red chile flakes 

                                     3 tablespoons chopped cilantro sprigs                                     

 Directions

  

 1. Cut off the wing tips. 

 2. In a large bowl, combine the pepper, chili powder,

 coriander, cumin, salt, cinnamon, and garlic. Rub this 

evenly over all the chicken wings.

 3. In another bowl, combine the tomatoes, wine, 

brown sugar, chile flakes, and cilantro.

 4. Heat a heavy pan to medium-hot. Add the tomato 

mixture and bring to a simmer. Add the wings and bring 

to a simmer. Cover the pan and lower the heat. 

Simmer until the wings become tender, about 30 minutes. 

Stir occasionally. 

 5. Cook until nearly all the sauce evaporates and forms 

a glaze around the wings. Serve Hot. 

Cheesecake Brownies

Cheesecake Brownies   

          

       

  

 Ingredients

 18 1/4 oz Box German chocolate cake mix

 1 Egg; beaten

 1/2 cup Butter, melted

 1 cup walnuts; chopped 

 TOPPING: 

 8 oz Cream cheese; soften

 1 cup Sugar

 2 Eggs; beaten

                                   1 teaspoon Vanilla extract                                     

 Directions

  

 1. In a large mixing bowl, combine cake mix, egg, butter 

and nuts; mix well. 

 2. Press into a greased 13x9 baking pan; set aside. 

 3. Combine topping ingredients in another mixing bowl and 

beat until smooth. 

 4. Carefully spread over batter.

 5. Bake at 350 Deg. for 30 to 40 minutes or until golden brown.

 Cool on a wire rack.

 6. Store in the refrigerator.   

Swiss Steak

Swiss Steak in Wine Sauce  

          

       

  

 Ingredients

 For Steak: 

 2 pounds beef round steak 

 2 tablespoons flour 

 1/2 teaspoon black pepper 

 2 tablespoons olive oil 

 1 cup chopped onion 

 1/2 cup sliced carrot 

 1 can 14 ounces no-salt-added diced tomatoes 

 3/4 cup dry red wine 

 1/2 teaspoon minced garlic 

 For Wine Sauce: 

 1/4 cup water 

                                   2 tablespoons flour                                     

 Directions

  

1. Trim fat from steak; cut meat into 6 equal pieces. Combine flour 

and pepper and coat meat with mixture.

 2. Pound steak to 1/2-inch thickness using a meat mallet. 

Heat oil in a large skillet and brown meat; drain. Place onion 

and carrot in cooker. Place meat on top.

 3. Combine undrained tomatoes, wine, and garlic. Pour over meat. 

Cover and cook on low for 8 to 10 hours. Transfer meat and vegetables 

to serving platter.

 4. Reserve 1 1/2 cups of the cooking liquid for the wine sauce.

 5. To make the wine sauce: Pour reserved liquid into saucepan. 

Blend cold water slowly into flour; stir into liquid. Cook and stir 

until thickened and bubbly. Spoon some sauce over meat to serve.

Beef and Mushroom Stew

Beef and Mushroom Stew          

       

  

 Ingredients

 1 1/2 pounds stew beef

 1 can French onion soup

 1/2 cup red wine, like a hearty burgundy

 salt to taste

 pepper to taste

 4 to 5 potatoes, cubed

 1 carrot, sliced

 12 to 16 ounces fresh mushrooms

 1 bay leaf

 a small sprig of fresh rosemary or a pinch of dried, crumbled

 1 can diced tomatoes

                                            3 tablespoons flour mixed with just enough cold water                                    

 Directions

  

 1. Combine first 10 ingredients - stew beef, onion soup, red wine, 

salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary in

the crock pot.

 2. Cover and cook on low for 8 to 10 hours.

 3. Add tomatoes about 45 minutes before done.

 4. Remove Bay Leaf. Thicken with flour and water mixture 

about 20 minutes before serving, taste and add more salt 

and pepper if needed.