Miss Isabelle's Banana Bread

Ingredients

1/2 c. butter at room temp.
1 c. sugar
2 eggs
1 c. unbleached flour
1/2 c. corn flour or corn starch
1 tsp. baking soda
1 tsp. salt
1 c. mashed very ripe bananas
1/2 c. sour cream or yogurt
1 tsp. vanilla
1/2 c. chopped walnuts or pecans or choc. chips

Directions

Preheat oven to 350F.  Cream butter, sugar and eggs. Sift the dry ingredients and combine with the butter mixture.  Blend well.  Add the bananas, sour cream and vanilla.  Stir well.  Stir in the nuts and pour into a well-buttered 9x5x3 inch loaf pan or several smaller pans.

Bake 1 hour.  Turn onto a rack to cool.

Chicken and White Bean Stew

*Mom and Dad's Recipe via BHG

 

Ingredients

 

2 lbs. skinless, boneless chicken

1 tsp. ground cumin

1/8 tsp. ground black pepper

1 Tb. olive oil

1 block of cream cheese

1 15 oz. can Great Northern white kidney beans, rinsed and drained, 

1 15 oz. can butter beans

1 c. reduced-sodium chicken broth

1/2 c. chopped red onion (1 med)

1 4 oz. can diced green chile peppers

4 cloves garlic, minced

1/4 c. shredded sharp cheddar cheese

Fresh parsely leaves (optional)

Directions

Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, chile peppers, and garlic.

 

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

 

 

Chicken Tortilla Soup

*Mom and Dad's Recipe ;-P via Taste of Home

Ingredients

• 1-1/4 pounds boneless skinless chicken breasts
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 corn tortillas (6 inches), cut into 1/2-inch strips

Directions

• Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
• In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
• Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).

Nutritional Facts 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 starch.

Cheesecake

*Sharon's Recipe :-)

3   8 OZ PKG. CREAM CHEESE. REGULAR.  DOES NOT COME OUT AS WELL WITH, LESS CALORIES, LESS SODIUM, ECT.

2   TSP   VANILLA

5   EGGS

1   CUP SUGAR  GRANUALTED

GRAHAM CRACKER CRUMBS  ABOUT  1/2 BOX.  CAN CRUSH YOUR OWN, OR USE THE ALREADY CRUSHED TYPE

2 TBSP GRANULATED SUGAR.

DASH OF CINNAMON

3   TBSP  BUTTER

1   PINT SOUR CREAM 

1/8   CUP GRAN. SUGAR

1   TSP VANILLA

MIX CRUMBS, 2 TBSP. SUGAR, CINNAMON, AND MELTED BUTTER.  PRESS BOTTOM AND SIDES OF SPRINGFORM PAN.  MAKE SURE IT IS COVERED.

SEPARATE EGGS, RESERVING WHITES.  IN MED/LARGE MIXING BOWL, COMBINE SOFTENED CREAM CHEESE, 1  CUP  SUGAR, VANILLA AND 5 EGG YOLKS.  BEAT ON MEDIUM SPEED UNTIL SMOOTH.  I OTHER BOWL, BEAT THE EGG WHITES UNTIL PEAKS FORM.  GENTLY FOLD INTO CREAM CHEESE MIXTURE.   POUR INTO SPRINGFORM PAN.  BAKE AT 300 DEGREES UTIL LIGHTLY BROWNED, AND KNIFE INSERTED IN MIDDLE, COMES OUT CLEAN.  WHILE IT IS BAKING, MIX SOUR CREAM WITH 1/8 CUP GRAN. SUGAR, 1 TSP VANILLA.  WHEN CAKE IS DONE, POUR THE SOUR CREAM MIXTURE OVER TOP AND RETURN  TO OVEN= ABOUT TEN MINUTES.  REMOVE, LET COOL.  REFRIGERATE.  CAN USE ANY OF YOUR FAVORITE PIE FILLINGS FOR TOPPING. 

Blonde Things

*Sharon's Recipe :-)

4  1/2 CUPS ALL PURPOSE FLOUR

1  1/2 CUPS BROWN SUGAR- PACKED

1   1/2 CUPS GRAN. SUGAR

4 TSP  BAKING POWDER

2 TSP   SALT

2 CUPS BUTTER - SOFTENED

2 TSP VANILLA

4  EGGS

1   12 OZ PKG.  NESTLES CHOCOLATE CHIPS  SEMI SWEET

1   12 OZ PKG.  NESTLES BUTTERSCOTCH CHIPS

MIX BUTTER AND SUGARS TILL CREAMY.  ADD EGGS, SALT, BAKING POWDER, FLOUR, VANILLA.  BLEND WELL.  ADD CHOC. AND BUTTERSCOTCH CHIPS.  MIX.  SPRAY A 9 X 13 PAN WITH PAM.  PUT MIXTURE INTO PAN.  BAKE AT 300 UNTIL GOLDEN BROWN.  ABOUT 25-30 MINUTES.  OVER BAKING WILL MAKE THEM HARD,.  YOU WANT TO KEEP THAT CHEWINESS.  

Peanut Butter Balls

*Sharon's Recipe :-)

 

1   18 OZ JAR CREAMY PEANUT BUTTER ( I USE JIFF)

2    STICKS BUTTER

1  1/4 LBS POWDERED SUGAR

2   TBSP. VANILLA

12 OZ NESTLES  SEMI SWEET CHOC, CHIPS.  (I SOMETIMES MIX 1/2 SEMI CHOC. WITH 1/2 MILK CHOC.)  USING ALL MILK CHOC IS REALLY 

TOO SWEET.  BUT YOUR PREFERENCE............

1/4   BAR (NOT BOX) PARAFIN WAX.  HOUSEHOLD VARIETY.

MIX PEANUT BUTTER AND BUTTER UNTIL CREAMY.  ADD POWDERED SUGAR.  MIX AND THEN KNEAD A FEW MINUTES.  THIS MAKES THE CANDY WELL BLENDED AND CREAMIER.   ROLL INTO BALLS -- YOU ALL KNOW THE SIZE..........ABOUT THE SIZE OF A SMALL WALNUT.  YOU CAN ALSO ROLL OUT ABOUT 1/4 " AND USE SMALL COOKIE CUTTERS TO MAKE YOUR FAVORITE SHAPES.  

IN TOP OF DOUBLE BOILER, MELT WAX, AND CHOC CHIPS.  MIX.  USING TWO FORKS,  DROP[ CANDY INTO CHOC.  QUICKLY COAT AND LIFT OUT WITH ONE FORK.  SHAKE OFF EXCESS CHOC.  PLACE ON WAXED PAPER.  USE FORK NUMBER TWO TO EASE CANDY OFF FORK NUMBER ONE.

LET SET.

Chocolate Fudge

*Sharon's Recipe ;-)

 

4 1/2 CUPS GRANULATED SUGAR

1  13  OZ CAN EVAPORATED MILK

2 8 OZ HERSHEY BARS (OR EQUIV.)

1  12 OZ PKG NESTLES SEMI SWEET CHOCOLATE CHIPS

1   7 OZ JAR MARSHMALLOW CREME

1   TSP. VANILLA

1   TBSP. BUTTER

PUT HERSHEY BARS, BROKEN  IN PIECES, CHOC. CHIPS, VANILLA, BUTTER AND MARSH. CREME INTO A LARGE BOWL.  

PLACE SUGAR AND MILK IN LARGE POT.  BRING TO A BOIL.  BOIL FOR 6 MINUTES.  POUR OVER REMAINING INGREDIENTS.  BEAT UNTIL SMOOTH.  POUR INTO A 9 X 13 PAN WHICH HAS BEEN BUTTERED.  LET SET.  YUM, YUM