Monday, July 20, 2009

Making Banana Pancakes


Original recipe yield 12 pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, ma

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Cook on low heat.
Replace oil with applesauce.
Can add 2 Tsp of Vanilla extract, a pinch of cinnamon, and sliced almonds!

Fried Rice

Fried Rice.. Love it!

So I just eyed the amount of rice, I used a rice cooker.

Scramble two eggs.

Cut some chives.

Dice some ham.

Cook a few strips of bacon and tear it up in little pieces.

Mix all together and add soy sauce to taste.

And BAM you have fried Rice!

Chicken Enchilada Casserole

So, I saw this on Martha Stewart and I thought it looked really Good!! Give or take the mushrooms. Haven't tried it yet, but would be good for a big family.


Serves 12

6 bone-in, skin-on chicken breast halves
Coarse salt and freshly ground black pepper
12 (6-inch) corn tortillas, cut into 1-inch strips
1/2 cup mild or medium salsa
1 (10.75-ounce) can condensed cream of chicken soup
1 (10.75-ounce) can low-sodium condensed cream of mushroom soup
1 medium onion, grated or very finely chopped
1 pound white button mushrooms, sliced (about 4 cups)
1 pound shredded mild cheddar cheese
1 (16-ounce) container sour cream
Chopped fresh cilantro, for serving (optional)


Preheat oven to 400 degrees.
Season chicken with salt and pepper and wrap in parchment-paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked though, about 1 hour.
Remove chicken from foil and pour any juices that have accumulated into a medium bowl. Remove skin from chicken and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
Add salsa, both soups, and onions to bowl of accumulated juices; stir to combine. Spread 1/2 cup of the salsa mixture in bottom of a 9-by-13-inch baking dish. Place half of the tortilla strips in an even layer over salsa mixture, followed by half of the chicken, half of the mushrooms, half of the remaining salsa mixture, half of the sour cream, and half of the cheese. Repeat process with remaining ingredients. Cover and refrigerate overnight.
Uncover and transfer baking dish to oven and heat oven to 300 degrees. Bake until casserole is heated through and cheese is melted, about 1 hour. Serve immediately with cilantro, if desired.

Saturday, April 11, 2009

Pumpkin Chocolate Chip Cookies

Cook Time 15 min Yields 60 cookies


1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Tuesday, March 10, 2009

Cafe Rio a little diffent!

Ok so I don't usually like pork but these are SO good!! Brek loves them!!!

put a pork roast in the crock pot over night with half full of water,
then at noon the next day add
mango salsa
1 cup brown sugar
and a can of coke

Then put on a tortilla with cheese, rice, black beans, lettuce, and ranch!
You will love them!!!

Sorry though I forgot to take a picture

Thursday, March 5, 2009

Krispy Bars

1 Cup Sugar
1 Cup karo syrup
1 Cup peanut butter
Melt is a pan until it almost bubbles, then add
5 cups Rice Crispys
spread in 9x13 pan

melt: 1/4 cup of semi-sweet chocolate chips
           1/4 cup butterscotch chips
and spread over the top!

They are delicious! 

Monday, March 2, 2009

Key Lime Pie

Cook time 35 min

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled