Banana Berry Bran Muffins

From Amy K.

These are mine and my kids favorite muffins. A friend gave us these muffins and recipe as we were leaving Washington to move to Idaho. They were a great comfort food as we drove. This recipe usually makes about 15 muffins and very rarely to we make it to the end of the day with muffins left over. I haven't had the heart to tell my kids the muffins are somewhat healthy for them.

1 egg
3/4 C. packed light brown sugar
1 1/3 C. mashed ripe bananas (3-4 bananas)
1/3 C. Veg. oil
1 tsp. vanilla
3/4 C. flour
3/4 C. whole wheat flour
1/2 C. oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Frozen berries

Mix ingredients, adding in the bananas last and stir just until moistened. Place one spoonful of batter into each greased muffin tin. Sprinkle with 4-5 berries (I usually mix the berries in the batter). Spoon batter on top of berries. Continue layering batter and berries until muffin tin is filled. Bake at 375 degrees for 20-25 minutes. Top of muffins should be browning and should spring back when touched with finger.

Panda's Orange Chicken

2-3 chicken breasts Sauce/Marinade:
1 ½ C water
2 Tbs. orange juice (not concentrate)
1 C packed brown sugar
1/3 C rice vinegar
2 ½ Tbsp soy sauce
¼ C lemon juice
½ tsp ginger
1 stalk green onion, chopped (about 1 Tbs)
¼ tsp red pepper flakes

Combine all of the ingredients in a saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from the heat and allow it to cool, uncovered. Slice the chicken in to bite-size chunks. Remove exactly one cup of the sauce from the pan and pour it over the chicken in a large resealable bag and marinate for several hours. Cover and refrigerate remaining sauce.

¼ tsp baking soda
¼ tsp salt
2 ½ C flour
9 tsp. corn starch
4 chicken breasts
1 C ice water
1 egg

When chicken has marinated, preheat 2 in. of vegetable oil in a large skillet. Dissolve cornstarch in 3 Tbs water and add to reserved sauce then cook over high heat. When it has thickened, cover and remove from heat. Beat together the ice water and egg in a med. bowl. Add baking soda and salt. Add 1 C flour and stir with a fork until the flour is blended (the batter should be lumpy) Put the remaining 1 ¼ C flour into another bowl. Dip each piece of chicken into the flour, then into the batter. Let some of the batter drip off and then place in oil and fry for 4-5 min.(turning once) or until golden brown. Place cooked chicken in dish and toss with sauce then serve over rice.

**In order to lighten this up, I skipped the breading and frying. I marinated the chicken and then cooked it in a non-stick pan and then tossed it with the sauce. I also used brown rice.

Pad Thai

From Take Home Chef
Serves 4

Ingredients:
8 ounces/230 g dried Thai rice stick noodles
1/4 cup/60 ml fish sauce (nam pla)
3 tablespoons/45 ml rice vinegar
2 tablespoons/30 g cane sugar
3 tablespoons/45 ml vegetable oil
2 tablespoons/10 g minced peeled fresh ginger
1 red jalapeno chile, minced
2 large garlic cloves, minced
12 ounces/345 g uncooked large shrimp, peeled, deveined, halved lengthwise (I usually use chicken)
6 cups/360 g thinly sliced Chinese Napa cabbage
3 cups/240 g bean sprouts (I leave these out most times)
2/3 cup (lightly packed)/20 g fresh cilantro leaves
1/3 cup/50 g chopped roasted unsalted peanuts
Lime wedges

Method:
Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.

Baked Pasta with Chicken Sausage

Coarse salt and ground pepper
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands (or crushed tomatoes)
1/2 teaspoon dried oregano
1/2 cup heavy cream
1 pound rigatoni
10 ounces baby spinach (I double the amount of spinach - fresh or frozen)
12 ounces smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
6 ounces fontina (or mozzarella) cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Crockpot Southwestern Chicken

From Sister's Cafe

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Shrimp Enchiladas

From Sister's Cafe

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
1 1/2 cups Monterrey Jack cheese, divided
1 1/2 cups pepper-jack cheese, divided
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese (part Monterrey Jack, part Pepperjack); stir until melted. Add sour cream, stir to blend. Set aside.In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.Bake at 350 degrees for 30 to 35 minutes.

Peanut Butter Crispy Bars

Ingredients:
1/2 cup sugar
1/2 cup light corn syrup
2 T. margarine
3/4 cup peanut butter
4 cups crispy rice cereal
Optional: 1 cup (8 oz.) chocolate chips or favorite frosting

Directions:
Combine sugar, corn syrup, and margarine in a large microwave-safe bowl. Microwave on high until the mixture begins to boil (about 1 to 2 minutes). Stir in peanut butter. Stir in cereal until evenly coated.
While warm, spread the mixture into a greased 9 x 13 pan. If desired, melt a cup of chocolate chips and spread over top of bars or spread with your favorite frosting. When cooled, cut into bars and enjoy!

BBQ Meatballs

From the Pioneer Woman Cooks

Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper

Sauce ( I doubled this for extra sauce)
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco

Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
Remove from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes

Sour Cream Blueberry Muffins

From Becoming Betty:

2 eggs
1 cup sugar
1/2 cup oil
1/2 tsp. vanilla
1 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 cup blueberries

Mix eggs, sugar, oil, vanilla and sour cream. Next, add salt, soda, flour. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake at 400 degrees for 20 minutes.

Buffalo Wings

Franks Buffalo wing sauce
chicken wings, drumsticks or tenders


Toss chicken with sauce. Place on baking sheet. Bake at 400 degrees until chicken is finished.

Layered Strawberry Cheesecake Bowl

From Kraft Food and Family Magazine

3 C. sliced fresh strawberries
3 T. sugar
2 pkg. Neufchatel Cheese, softened (light cream cheese)
1 1/2 C. Cold Milk
1 pkg. Jell-O Vanilla Instant pudding ( I used sugar-free)
2 C. Thawed Cool-Whip Lite, divided
2 C. frozen pound cake cubes (1 inch), (I used Sara Lee from the freezer section)
Semi-Sweet chocolate for melting.

Combine berries and sugar. Refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add pudding mix; mix well. Blend in 1 1/2 C. Cool Whip. Spoon half into 2 1/2 qt. bowl. Top with cake, berries and remaining cheese mixture. Refrigerate for 4 hours. Melt chocolate; drizzle over dessert and top with Cool Whip.

I double this recipe and did multiple layers for more of a trifle. I took this to a ward dessert social and the bowl was licked clean. I think I ate most of it.

Cafe Rio Rice

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c Instant Rice
*Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Black Beans

2 lbs. washed black beans
1 lb. diced white onions
1 oz. garlic, diced
.5 lb. cuban or anaheim peppers
.5 bunch of cilantro

Wash beans well and let soak overnight. Lightly saute onions, garlic, celery and peppers. Bring the beans to a boil and add vegetables and cilantro. Gently simmer for 4 hours. Serve with rice.

This recipe makes a lot so I only make half for my family of 5.

Ranch Chicken Pitas

Chicken Ingredients:
8 ounces boneless skinless chicken breast strips
1/2 (1-ounce) envelope dry ranch salad dressing mix
1 tablespoon vegetable oil

Sandwiches Ingredients:
4 (6 to 7-inch) pita fold breads
4 cups torn Romaine lettuce
1/2 cup red bell pepper strips
4 onion slices, halved, separated
1/3 cup sour cream
2 tablespoons mayonnaise
3 tablespoons milk

Heat oven to 350°F. Coat chicken pieces with 2 teaspoons salad dressing mix. Heat oil in 8 or 10-inch skillett; add chicken pieces. Cook over medium-high heat, stirring occasionally, until lightly browned (5 to 7 minutes). Cover; continue cooking until chicken is no longer pink (5 to 7 minutes). Uncover; cool slightly.Meanwhile, wrap pita breads in aluminum foil. Bake for 4 to 5 minutes or until heated through.Meanwhile, combine lettuce, red bell pepper and onions in medium bowl.Stir together sour cream, mayonnaise and remaining salad dressing mix in small bowl. Stir in milk. Pour mixture over lettuce; toss lightly. Add chicken; toss gently to coat.Spoon chicken mixture into warm pitas. Fold in half; secure with wooden picks, if desired.Makes 4 sandwiches.

Make-Ahead Tip: Prepare and cook chicken mixture up to 1 day ahead. Just before serving, place chicken mixture in microwave-safe bowl; cover with waxed paper. Microwave on MEDIUM (50% power) until mixture is warmed (2 to 3 minutes). Heat pita breads as directed above. Continue assembling pitas as directed above.

Spicy Crockpot Chicken

From Recipe Swapalooza

2 boneless chicken breasts
1 1/2 cups ketchup
3 T. brown sugar
1 T. Worchestershire sauce
1 T. soy sauce
1 T. ground red peppper flakes
1 T. cider vinegar
1/2 tsp. garlic powder

Mix everything in crockpot. Cook for 2-3 hours on high. Shred chicken and put back in crockpot on low until ready to serve. Serve over baked potato or rice.

Cream Cheese Chicken Enchiladas

2-3 chicken breasts
4 cubes chicken bouillon
1 8oz package cream cheese
1/4 C milk
2 C mozzarella cheese (or another white cheese you like)
1 can green enchilada sauce
tortillas (the uncooked kind are by far the best)

Cook chicken breasts by boiling them with cubes of chicken bouillion. Shred chicken. Beat cream cheese with enough milk to make a thick consistency (can use more or less than it calls for). Add shredded chicken to cream cheese mixture. Cook tortillas in skillet until done, then roll chicken mixture in flour tortillas and place in a 9x13 pan sprayed with cooking spray. Cover with green enchilada sauce and top with cheese. Bake uncovered at 350 for about 25 minutes or until hot and bubbly. Top with shredded lettuce and sour cream.

BBQ Chicken Quesadillas

Tortillas
BBQ sauce
Mozzarella (shredded)
Tomatoes (diced)
Fresh cilantro (chopped)
Chicken (boiled and shredded)

Spread BBQ sauce on two tortillas, layer ingredients on one tortilla, cover with another tortilla and heat in skillet over med-high heat (turning once) until lightly browned and cheese is melted. Cut into wedges and serve with fresh salsa and sour cream (optional)

Linguine in Herbed Artichoke Sauce

12 oz. pkg. linguine noodles
1 Tbs butter
2 Tbs olive oil
6 oz fresh mushrooms, sliced
½ onion chopped
2 cloves garlic minced
1 C. chicken broth
1tsp. dried basil (or 1 Tbs fresh)
1/2 tsp rosemary
2 Tbs Parsley
2 Tbs Tomato paste
10 oz. jar artichoke hearts, finely chopped
1/2 C. heavy cream
Shredded parmesan cheese (to garnish)

Cook pasta, drain. Heat butter and oil in skillet. Add mushrooms, onion, and garlic. Saute over gentle heat until tender; garlic and onion should not brown. Raise heat, add broth. Stir until mixture comes to a boil. Stir in herbs and tomato paste. Simmer 5 min. Add artichoke hearts and cook gently. Stir cream into sauce, heat to almost boiling. Toss with pasta and top with shredded parmesan cheese

Savory Slow-Cooked Salmon

3 lbs. salmon fillets (you can also use red snapper)
1 Tbsp. garlic, minced
1 large onion, sliced
1 green bell pepper, cut in 1 inch pieces
2 unpeeled zucchini, sliced
14-oz. can diced tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup white grape juice (or water)1.

Rinse fish and pat dry. Place in slow cooker sprayed with cooking pray.2. Mix remaining ingredients together and pour over fish.3. Cover. Cook on high for 2-3 hours, being careful not to overcook the fish.

Slow Cooked Pork Roast with Vegetables

21/2 to 3 lbs boneless pork loin roast (other cuts will work as well- you can also do this with a beef roast)
2 tsp minced garlic
5-6 potatoes, scrubbed and cubed
1 large onion, sliced
5-6 carrots, peeled and sliced
1 can cream of mushroom1-2 T soy sauce
1 T Worsteshire sauce
Sprinkle of garlic powder, onion powder, celery salt, salt, and pepper

Sprinkle roast with salt and pepper and lay on the bottom of crockpot. Top with veggies. In a bowl, stir together remaining ingredients, and pour over the top. Cook on low for 6-7 hours. (Low makes the meat nice and tender.)

Sweet and Sour Meatballs

adapted from Lion House Recipes
Serves 4-6

1 1/2 pounds lean ground beef
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, each about 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.Sauce:1/2 cup brown sugar1/4 cup apple cider vinegar1 teaspoon mustard1/4 cup barbeque sauce1 teaspoon Worcestershire sauceCombine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)

Asian Lettuce Wraps

Yield: 6-8 servings
2 teaspoons vegetable oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 1/2 pounds ground turkey (or chicken)
1 cup minced mushrooms (I used white button mushrooms)
1/4 teaspoon salt1 8 oz. can water chestnuts, minced
1/2 cup minced green onions
1/4 cup soy sauce
2 teaspoons sesame oil
1 lemon, zested and then juiced.
1 teaspoon hot sauce
1/3 cup chopped cilantro1 head iceberg lettuce

*Dipping Sauce recipe to follow

Heat vegetable oil in a large skillet over medium heat. When the oil is hot add minced garlic and ginger. Saute for a minute just until fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until turkey or chicken is cooked through.Add in the water chestnuts and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.To serve, carefully separate the whole leaves from the lettuce. Wash the lettuce leaves and wrap them in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.Lettuce Wrap

Dipping Sauce

1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon fresh minced ginger
2 tablespoons chopped green onions

Combine all ingredients and serve with lettuce wraps.

Here we go...

This blog is mostly for me. I need a place where I can put the recipes I am using during the week or that I don't want to have to remember where I found them. I love cooking and finding new recipes. None of these recipes are my creations. Believe me, I will let you know if they are.