Sunday, December 19, 2010

Recipes from the past 2 weeks....

Here are some recipes that I have made the past 2 weeks.....

Banana Bread

Cook Time:1 hr 10 minLevel: EasyYield: 1 loaf

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

-turned out a little sunken in. Ha! Bread is hard for me! Any tips?

Crockpot Chicken With Pearl Onions and Mushrooms

4 to 6 boneless chicken breast halves, cut in 1-inch chunks
1 can (10 3/4 ounces) cream of chicken or cream of chicken and mushroom soup
8 ounces sliced mushrooms
1 bag (16 ounces) frozen pearl onions
salt and pepper, to taste
parsley, chopped, for garnish


Wash chicken and pat dry. Cut into chunks about 1/2 to 1-inch and put in a large bowl. Add the soup, mushrooms, and onions; stir to combine. Spray the slow cooker insert with cooking spray.
Spoon the chicken mixture into the crockpot and sprinkle with salt and pepper.

Cover and cook on LOW for 6 to 8 hours, stirring about halfway through the cooking time, if possible.

Garnish with fresh chopped parsley, if desired, and serve over hot cooked rice or with potatoes.
Serves 4 to 6.

-turned out delicious. I served it over rice!

Stuffed Bell Peppers


-4 large green bell peppers
-1 cup of cooked brown rice (I used dirty rice)
-1 lb lean ground turkey (I used deer meat)
-2 garlic cloves
-1/2 cup chopped onion
-1 can diced tomatoes (with italian seasoning is best)
-tomato sauce (for bottom of casserole dish)
-2tbsp of canola oil


-Preheat oven to 400 degrees.
-Cut bell peppers in half lengthwise; discard seeds and membranes. Place in a casserole dish-the bottom of the dish should be covered with a thin layer of tomato sauce
-in a pan, add canola oil and sautee the onions until translucent (5-7 min).
-Add minced garlic and cook for 2 min
-Then add the ground turkey (or deer meat) and brown

-In a large bowl, combine the cooked ground turkey (or deer meat), brown rice, and diced tomatoes. Add salt and pepper to taste.
-Scoop mixture into each bell pepper
-Bake, covered, for 30 min. If desired (I did), uncover, sprinkle mozzarella cheese on top, and bake an additional 5 min.

Servings: 4

-Turned out fabulous!

1 comment:

  1. Yummy!!!! I've tried stuffed bell peppers before, and they did not turn out very well...will have to try your recipe! Love you, friend!