Chocolate Chip Banana Bars

Ingredients:

5 Very Ripe Bananas (1 2/3 Cups)

3/4 Cup Brown Sugar

1/4 Cup Oil

1/4 Cup Milk

2 Eggs

1 3/4  Cup All-purpose Flour

1 Teaspoon Baking Soda

1/2 teaspoon Salt

1 Teaspoon Cinnamon

1 Cup Mini Chocolate Chips

Directions:

Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.

Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.

Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.

Notes:

You can substitute all-purpose gluten free flour pretty easily to make this for any crowd, or if you would rather you can use almond flour. However if you use almond flour add a rounded teaspoon of baking soda instead.

Feel free to freeze these bars once they are cooked and cut into 2” or 3” inch squares and place them in small baggies, then place them in a bigger bag and use as needed.

If you want to use frozen bananas just thaw them ahead of time and drain the liquid off and use them as directed.

You can also ripen bananas in the oven by baking them at 350 degrees F for 30 to 40 minutes until the peels are black and shiny. Let them cool for 1 hour and proceed as usual.

Yields: 24 bars Prep: 15 Minutes Cook: 22 Minutes Total 37 minutes 

Sugar Cookies

Ingredients

½ cup butter

1 cup sugar

1 egg

1 ½ cups flour

1 ½ tsp. baking soda

2 Tbs. cornstarch

½ teaspoon salt

Sugar for rolling dough

Directions

  1. Preheat oven to 350°F    grease 2 cookie sheets with non-stick cooking spray.

2. In a large bowl cream sugar and butter until smooth and fluffy. Add in the egg and mix well.

3. In another bowl combine the dry ingredients. Slowly add dry ingredients to creamed sugar and mix until combined

4. Scoop cookies and roll in extra sugar if desired. Place on cookie sheet with a small amount of space for cookies to spread. Bake for 10 to 12 minutes until slightly golden around the edge.

5. Cookies will be soft when they come out but will set up as they cool.

Oatmeal Chocolate Chip Cookies

Ingredients

1     cup (2 sticks) butter

1     cup brown sugar

1/2  cup white sugar

1     large egg

1     large egg yolk

1     tablespoon vanilla extract

2     cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife

1     cup quick-cooking oats

1     teaspoon baking soda

1     teaspoon baking powder

1     teaspoon kosher salt (or 3/4 teaspoon table salt)

2     cups (or more if you like lots) chocolate chips (I used half milk chocolate and half semi-sweet)

Instructions

Preheat oven to 325. Spray baking sheets with non-stick spray or if desired you can line your pans with parchment or sheet liners

Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until fluffy and combined.

In a separate bowl, combine the dry ingredients (except the chocolate chips). Add to the butter/sugar/egg mixture and mix until combined. Add the chocolate chips and mix until just combined.

Using a cookie scoop, scoop mounded dough balls and drop onto the prepared baking sheets. You should be able to get about 6 cookies per sheet. Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Yields 18-20 large cookies

Note: If during summer time they would make great ice cream sandwiches or smookies (toasted marshmallow between 2 cookies with extra chocolate if desired)

Chicken Pot Pie Crescent Braid

Ingredients

Seamless crescent roll dough

1 cup cooked chicken

1 cup frozen peas and carrots

1/2 cup cream of chicken soup

4 oz cream cheese

1/2 cup cheddar cheese

1 tsp garlic finely chopped

½ cup onion

Instructions

Preheat your oven to 375 degrees.

In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.

Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.

Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.

Pinch the ends of the dough to keep the filling inside while it bakes.

Bake for 18 to 25 minutes so that the top is nice and golden brown.

Let stand about 10 minutes before cutting in to it.

One Pot Beef Stroganoff

Ingredients

1 tablespoon olive oil

½ medium onion, chopped (about ½ cup)

1 pound lean ground beef

2 teaspoons minced garlic (or 1 tsp garlic powder)

1-15 oz can beef broth

1-10 oz. can Cream of Mushroom Soup  

1 cup milk

½ pound (about 2-2/12 cups) small, dry pasta

½ cup sour cream, room temperature

2 tablespoons freshly chopped parsley

Salt and pepper to taste

Instructions

Heat olive oil in a 4-5 quart pot or 12" skillet. Add onions and cook for 3-4 minutes, until they just start to become translucent.

Crumble ground beef into the pan and cook until no long pink; about 5-6 minutes. Soak up most of the grease from the pan with paper towels. Season meat with a little salt and pepper.

To the pot or skillet add beef broth, cream of mushroom soup + one can of nonfat milk, garlic and pasta. Stir to combine and bring to a boil over medium-high heat. Reduce heat to low, cover and cook for 15-20 minutes, or until pasta is tender.

Sauce will be thin, but will thicken as it sits. To speed up the thickening, increase heat to medium-low and bring to a low boil for a few minutes, stirring often, until sauce is thickened to your liking. Stir in sour cream, chopped parsley and season to taste with salt and pepper.

Divide into bowls and serve immediately.

Moo Goo Gai Pan

Ingredients

1 tbsp peanut or canola oil

½ pound boneless, skinless chicken breast, sliced into thin bite size piece

2 garlic cloves, finely chopped

1½ cup mushrooms chopped

1½ cup snow peas

½ cup canned bamboo shoots

¼ cup canned water chestnuts

1 tbsp cornstarch mixed with 2 tbsp water

ground pepper

For the sauce:                    For the Marinade: 

1/2 cup chicken stock         1 tbsp soy sauce

1 Tbsp. Soy Sauce               1 tsp rice vinegar

1 Tbsp. Rice Vinegar           1 tsp cornstarch

 1/2 tsp. sugar

 1 tsp. sesame oil

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 10 minutes.

In a pan over medium high heat, add peanut oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.

Turn the heat off, season with pepper and serve immediately.

Blueberry Muffins

Ingredients:

1/2 cup butter, room temperature

1 1/4 cups white sugar

2 eggs

1/2 cup milk

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

2 1/2 cups blueberries (if frozen, thaw and drain)

Directions:

With a mixer, cream butter and sugar until fluffy.

Add eggs, one at a time.

Mix well after each. Separately, sift dry ingredients together or mix well with a fork. Add dry ingredients to creamed butter mixture, alternating with milk and vanilla. (If blueberries were frozen, thaw and drain, then sprinkle with an extra tablespoon or two of flour to absorb the blueberry juice.)

Fold in the berries very gently. Grease muffin pan well and carefully grease the top of the muffin pan also If you would like you can use liners

Fill muffin cups ¾ the way full. (A cookie scoop works nicely)

Bake at 375 degrees for 25 minutes or 'til golden brown. Cool in pan for 20 minutes.

Peanut Butter Oreo Cream Pie

Ingredients:

Crust:

25 Oreos

4 tablespoons butter, melted

Filling:

1 cup creamy peanut butter

One 8-ounce package cream cheese, softened

1 1/4 cups powdered sugar

One 8-ounce package whipped topping, such as Cool Whip, thawed

Directions:

For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely. 

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed. 

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Café Rio Pork

Ingredients

2 pounds Pork Roast

1/2 cup Zesty Italian Dressing

1/2 Tbs Lime Vinaigrette

1/2 Tablespoon minced Garlic

1 ( 1 oz ) packet Ranch Dressing Mix (mixed with 1/2 cup of water)

1/2 Tablespoon Chili Powder

1/2 Tablespoon ground Cumin 

Instructions

Place all ingredients in a crock pot. Cover with lid. Cook on High 3 hours OR on Low for 5 hours. Shred pork with fork serve with rice and beans over a salad or in a fresh tortilla.

Note: This is Pork in the Café Rio Chicken sauce due to family members not caring for sweet pork.

One Pot Cheesy Chicken Alfredo

Ingredients

3 chicken breasts, cut into pieces

4-6 Mushrooms sliced to desired thickness

Salt and pepper, to taste

1/2 teaspoon Italian seasoning

3 tablespoons olive oil

2 cloves of garlic, finely chopped

1 (14 oz) can chicken broth

1 cup heavy cream

2 cups small pasta, uncooked

1/4 teaspoon dried basil

2 cups grated Parmesan cheese

3/4 cup mozzarella cheese, shredded

Instructions

Add oil to large skillet pan and heat over medium-high heat. Add chicken and sauté for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and sauté for another minute.

Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.

Remove from heat and add parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in, then serve.

Sausage Gravy with Biscuits

Ingredients

¼ C. Onion

1 pound breakfast pork sausage

4 Tbs. butter

4-5 Tbs. flour

1 cup heavy cream

1 cup milk

1 pinch cayenne pepper

1 salt to taste

1 tsp freshly ground pepper

Directions

Preheat a large skillet to medium-high. Add the onion (and a tiny drop of oil) and sauté them for about a minute. Add the pork sausage and break up with a wooden spoon, browning all over for about 8 minutes.

While the sausage is browning, melt the butter in a medium sauce pan on low to medium heat. Once melted gradually add the flour whisking out clumps. Whisk until it becomes a nice paste the color or browned butter. Add the cream and milk gradually to ensure no lumps, cayenne, salt and the tsp of pepper. Constantly whisk until desired thickness.

Pour the sausage into the cream sauce, if your heart desires go ahead and add the full pound.

Bakery Style Chocolate Chip Muffins

Ingredients

2 & ½ cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

½ tsp salt

½ cup unsalted butter, melted and cooled

1 cup granulated sugar

2 large eggs

1 cup milk (whole or buttermilk is preferred)

1 tbsp vanilla extract

1 & ½ cups chocolate chips

Directions

1.   Preheat oven to 425°F and grease muffin tray with non-stick cooking spray.

2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.

3.  In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. I whipped mine to get rid of any flour clumps until combined.

4.  Divide the batter into the 12 muffin cups (or 6 if doing large muffins) and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.

Tuna Casserole

Ingredients:

1 can Cream of Mushroom Soup

1/2 cup milk

1 cup peas (frozen of canned)

2 cans of tuna drained

2 cups your choice of cooked pasta

1 cup shredded cheese

If you desire add:

Chili powder

Onion Powder

Garlic Powder

Salt and Pepper

Directions:

Heat oven to 400 (if you plan on baking it, it can also just be heated in the microwave if you’re in a hurry)

Stir soup, milk, peas, tuna, and cooked pasta in a bowl until combined and then place in pan and bake for 20-25 minutes or until bubbly and hot. Sprinkle cheese over top and bake for 5 more minutes.

Note:

I chose not to bake mine so instead I stirred it all and together and heated a portion in the microwave and put the rest in the fridge for later. You can leave the pasta undercooked if planning on baking. I also just mixed my cheese directly with the rest of the ingredients.

Simple Cinnamon Rolls

Dough:

3 - 4 cups all-purpose flour

2 packages dry yeast (4.5 teaspoons)

1 teaspoon salt

3/4 cup milk

1/2 cup water

1/2 cup melted butter

1/2 cup sugar

1 egg

Filling:

Softened butter for spreading

1/2 cup brown sugar

2 teaspoons cinnamon

Icing:

1 1/2 cups powdered sugar

1 Tablespoon butter

1/8 teaspoon vanilla

2-3 Teaspoons hot water

Directions:

Dough:

mix together 1 3/4 cups flour, yeast, and salt. set aside.

in a small saucepan, heat the milk, water, butter, and sugar over med-low heat until it reaches 120-130F, stirring constantly. pour into the dry mixture and beat until smooth.

add egg and 1/2 cup flour and beat for another 2 minutes.

gradually add enough flour to make a soft dough (probably cup or two).

knead dough. cover and rest for 20 minutes.

once dough has risen, roll out into a rectangle, approximately 1/4” thick (note the thinner the dough the more rolls you have and the more layers your cinnamon roll will have). spread softened butter over top, and sprinkle filling over top, leaving a 1/2” border all the way around.

Filling:

combine brown sugar and cinnamon. (double amounts, if necessary, to cover the area.)

roll the dough as for a jelly roll, keeping it as tight as possible. when you get to the end, pinch the dough along the top. Trim the ends and cut roll into 12 rounds, using a knife or bench scraper. place rolls on a greased pan and bake at 375 for 15-20 minutes until golden brown. let cool slightly, then top with glaze.

Glaze: 
combine powdered sugar, butter, vanilla, and hot water and stir until you reach a smooth consistency.

Slow-Cooker Chicken Bacon Ranch Pasta

Ingredients:

1 lb Chicken breasts

6 slices bacon, cooked and diced

2-3 cloves garlic, finely chopped

1 package (1 oz) ranch dressing mix

1 can (10.75 ounce) condensed cream of chicken soup

1 cup sour cream

1/2 teaspoon pepper

1/2 cup water

8 oz. spaghetti cooked

Directions:

Spray 4-quart slow cooker with cooking spray, place chicken breasts in cooker. In medium bowl combine remaining ingredients except spaghetti, and when combined pour over chicken. Cover and cook on low for 6 hours or high for 3-4 hours. Remove chicken breasts from croc and smother in sauce and let rest. Add the pasta to the crock and cook for 15 minutes or until desired doneness. Shred chicken and toss with pasta and sauce mixture.

Suzy Q's Cake

Ingredients

Cake

1 box Chocolate cake mix (prepared per package directions) + 1 extra egg

*cocoa powder for dusting the pan

Filling

1 cup butter, room temperature

2 cups Marshmallow Fluff

3 cups powdered sugar

Frosting

1/4 C Melted butter

1/4 teaspoon Salt

1/2 C cocoa

1/3 C Milk

1/2 teaspoon Vanilla

3 1/2 C Powdered Sugar

Directions

Cake:

Preheat oven to 350°

Grease 2 9x13 sized pans with butter and dust with cocoa powder, set aside.

Prepare cake according to package directions, but add in an extra egg to the mix.

Split the batter evenly between the 2 pans and bake for 10-15 minutes until a toothpick comes out clean.

Allow cakes to cool completely you can put them in the freezer to lock in extra moisture.

Filling:

In stand mixer beat butter and Fluff together until smooth.

Turn mixer to low and slowly add in powdered sugar. Turning mixer back up, continue mixing for 30-60 seconds until smooth.

Spread the filling on top of one of the cakes. Top the filling with the other cake.

Frosting:

Make a half batch of the above Recipe. Combine the butter, cocoa, and salt and stir. Gradually add milk and vanilla, stir in sugar in three parts (I had to add some extra milk to thin down my frosting to get the consistency I wanted).

Chocolate Chip Peanut Butter Oatmeal Cookies

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup peanut butter

1 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup oats (quick or old fashioned)

2 cups milk chocolate chips

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl, combine butter and sugars.  Stir in peanut butter, vanilla and egg until well combined.  Add flour, baking soda and salt.  Fold in oats and chocolate chips and mix until combined.  Roll into 1" balls and place on a lightly greased baking sheet.  Bake for 8-10 minutes, or until golden brown.

Apple Pie

Filling:

6 Apples (I used Gala), peeled, cored and sliced

1/4 cup all-purpose flour

1/2 cup sugar

1 tsp. cinnamon

Topping:

1/3 cup white sugar

1 cup all-purpose flour

1 stick (8 Tbsp. butter), room temperature

Crust:

1 ¾ cup all-purpose flour

½ tsp. salt

½ cup vegetable oil

2 Tbsp water (or more by the teaspoon)

Directions for Crust:

In a medium bowl, combine flour and salt, whisk to combine. Stir in oil and water. Mix until combined then form into a ball. If you need more water add by the teaspoon until a moist ball forms. Spray your pie plan with non-sick cooking spray, push down your dough ball and spread it towards the edge. Do the best you can to evenly pull it up the sides and it is up to you if you want to do a fancy edge I simply rolled mine to make it smooth.  This is a very forgiving dough so if it tears then simply pinch it back together.

Directions for Filling:

I like to make the crust and put it in the fridge to firm up while I make the filling. Peel, core and slice your apples evenly and then drop them in a bowl. Add flour, sugar, and cinnamon and mix until evenly coated if some of the sugar mix doesn’t stick I still sprinkle it in the pan over the apples.

Directions for the Crumble Topping:

In a bowl combine flour, and sugar, then add in softened butter Use a large fork and combine the flour mixture with the butter until it looks crumbly. Sprinkle the mixture all over the top of the pie.

Baking:

Bake on the center rack at 350 degrees for about 45 minutes. I had to cover mine after 30 to prevent the crumble from getting to dark.

Caramel Rice Krispie Treats

Ingredients:

1 stick Butter

20 oz Caramel

1 can Sweet and Condensed Milk

10 Oz (or more) Marshmallows

10 Oz (or more) Rice Krispies

Directions:

Melt butter in a sauce pan, once melted add caramel and melt on a low to medium heat. Don’t get the heat to high or it will burn the butter before it melts the caramel. I like to use a wisk so it stays smooth. Once caramel is melted add the can of sweet and condensed milk and stir until dissolved. Add your marshmallows and stir until melted. Once melted remove from the heat and add you rice krispies (as much as you would like. I like a gooier rice krispie treat so I add less rice krispies) and stir. Remember to spray your spoon and cookie sheet. Flatten out until desired thickness and let sit to set up.

Chicken Noodle Soup

Ingredients:

4 cups pasta cooked (pasta of your choice)

2 medium chicken breasts

10-12 baby carrots sliced

5-6 bouillon cubes

1 tsp. onion powder

Salt and pepper to taste

Direction:

Fill stock pot with 10 cups water and bring to a boil. Boil your chicken breasts until cooked, remove and let sit while you add your 5 bouillon cubes and onion powder to the boiling water with chicken juices. Once dissolved add your pasta I used bow-tie pasta so it took about 10-15 minutes to cook, stir occasionally. While the pasta is cooking I roughly shredded the chicken. When the pasta is almost finished cooking add your carrots. When you carrots are close to being done check the flavor of your broth if needed add another bouillon cube (I prefer the flavor with 6 cubes) Add the shredded chicken and turn your heat to low and let it all simmer for 8-10 minutes. I served mine with my homemade whole wheat toast and it went along nicely. Enjoy

Note:

If you are using an small onion chop it up and brown it in the same pan before you add your water for cooking the chicken.