Tag: Recipe

Recipes

Nilla Wafer Banana Bread

Nicole

This is fantastic sweet banana bread. The Nilla Wafers truly made the bread fantastic. This was like eating a bread version of banana pudding. It was a bit labor intensive crushing the Nilla wafers, but a Ziploc bag and a rolling pin did the trick. I love this recipe and can’t wait to make it again. Fantastic doesn’t even being to describe it. You can’t beat it nice and warm.
Ingredients:
  • 1-1/2 cups flour
  • 35 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)
  • 2-1/4 tsp. Baking Powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) margarine or butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup milk
  • 3/4 cup Walnut Pieces, divided

 Preparation:

  1. PREHEAT oven to 350°F. Mix flour, wafer crumbs, baking powder and salt; set aside.
  2. BEAT margarine and sugar in medium bowl with electric mixer on medium speed until creamy. 
  3. Add eggs; beat until light and fluffy. Blend in bananas. 
  4. Add flour mixture alternately with milk, beating well after each addition. 
  5. Stir in 1/2 cup of the walnuts. 
  6. Spread into greased 9×5-inch loaf pan. 
  7. Sprinkle with remaining 1/4 cup walnuts.
  8. BAKE 1 hour 10 min. or until toothpick inserted in center comes out clean. 
  9. Cool 10 min. Remove from pan

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Recipes

Country Comfort Potato Casserole

Nicole



Visually this is not a very appealing recipe, but it’s a fantastic side dish. I made this to go along without Easter dinner and everyone would crazy over it. I received more compliments than I expected too, and a ton of recipe request. This recipe is called comfort casserole for a good reason. Who needs a hug when you can add potatoes? Add a little ham in there and it would be comfort casserole. We all really enjoyed this recipe and I bet you will too!


Ingredients:
  • 2lbs Red Potatoes cubed
  • 6 slices of bacon
  • 1/2 cup green onions
  • 4 ounces of sour cream
  • 4 ounces of cream cheese
  • 3/4 cup cheddar cheese
  • Salt and Pepper
Directions:
  1. Boil 2lbs of cubed red potatoes until tender. 
  2. Pan fry 6 slices of bacon then allow the bacon to cool, and dice.
  3. Reserve one tablespoon of bacon
  4. Remove all of the bacon grease from the pan, but one tablespoon.
  5. To the one tablespoon of bacon grease and remaining bacon add a half cup of sliced green onions sauté until soft.
  6. To the bacon and the green onions add a half of cup of sour cream and mix diligently, then add salt and pepper to taste.
  7. Fold potatoes into the cream sauce, and coat evenly.
  8. Add the diced potatoes mixture to a baking dish
  9. Sprinkle cheese and reserved bacon to the top of the potato mixture
  10. Bake on 350 for 15-20 minutes 

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Recipes

Quick and Easy Fried Rice

Nicole
I was in a hurry so this was taken with my phone

Last night I was running very late getting home and of course keeping with our no eating out had to make dinner. I had purchased some frozen egg rolls from Sam’s Club that I decided I was going to stick in the oven to have for a quick and easy dinner. I really wanted to serve fried rice with dinner, but I figured it would be too much trouble or I wouldn’t have everything I needed. To my surprised I had just about everything. With a little modification of the original recipe I was able to whip up this recipe in just a matter of minutes.

I actually had left over brown right in the refrigerator which never happens except a few days ago I didn’t think I made enough so I made more and actually ended up making too much so that worked out. I had everything else I needed on hand that I wanted to use. The original recipe calls for meat, but I just wanted vegetable fried rice so with a little modification I was able to serve this with the egg rolls.

I must say it turned out fantastic! Much better than the fried rice I pay $5 for at our favorite Chinese restaurant. I will never buy fried rice again after making this recipe! Yummy! 


Ingredients:
  • 3/4 cup finely chopped onion
  • 1 tablespoons oil
  • 2 eggs, lightly beaten
  • 6 drops soy sauce
  • 6 drops sesame oil
  • 1 cup of frozen peas and carrots (I used frozen, peas, carrots, corn, green beans)
  • 3 cups cold cooked brown rice (I used left overs)
  • 2 tablespoons light soy sauce (add more if you like)

Directions:
  1. Heat 1 tbsp. oil in skillet add chopped onions and stir-fry until onions turn brown , about 8-10 minutes
  2. Add 6 drops of soy and 6 drops of sesame oil to the skillet and cook for a minute
  3. Push everything in your skillet to one side then add egg mixture to the empty side working quickly, stirring eggs until they are cooked, when eggs fluff, chop them into small pieces and mix them into the other ingredients in your pan.
  4. Add carrots, peas, or any other vegetables and cooked for 2 minutes.
  5. Add rice and mix well cooking for 3 more minutes.
  6. Add and additional 2 tbsp. of light soy sauce or additional sesame oil until you have the desired flavor; stir-fry for 1 minute more, if desired add salt for flavor.

Original Recipe Source

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Recipes

One Skillet Beef Stroganoff

Nicole


This pic was taken in a quick hurry with my cellphone
so it doesn’t do the recipe justice, but it’s worth trying!
This was a Kraft recipe that I revamped. The reviews were OK on it, but it was obvious why they were just OK. With a little revamping this recipe is excellent. It’s super simple and actually tastes great. I love the concept of this recipe because it’s a one pot recipe. During the week it’s a breeze to make. Its not the most calorie friendly because of the cheese, but to help with calories and fat I used Fat free cream of mushroom soup and it was great. We didn’t miss the extra fat at all.


Ingredients:
  • 1 lb. ground beef
  • 2.5 cups beef broth
  • ½ chopped onion
  • 2 cloves of garlic minced
  • 3 cups medium egg noodles, uncooked
  • 5 oz. VELVEETA®, cut into 1/2-inch cubes
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • ¼ tsp. black pepper
  • Salt

Directions:
  1. Brown your ground beef in a large skillet then drain the oil from it
  2. Add onion and garlic to the ground beef and cook until onion is tender
  3. Stir in beef broth, and then bring to boil. Stir in noodles; cover. Simmer on medium-low heat 8 min. or until noodles are tender.
  4. Add Velveeta, cream of mushroom soup, salt and pepper; cook 5 min. or until Velveeta is melted and mixture is well blended, stirring frequently.
  5. If needed you can thin with extra beef broth 
*Note: I think this recipe is one that you could do so many things with. I think one huge change besides the fat free cream of mushroom soup is the cheese. I think you could add some really amazing mixtures of cheese like Gouda, Havarti, or even goat cheese for the creaminess.*

Original Recipe Source



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Recipes

Traditional Southern Deviled Eggs (Paula Deen)

Nicole
I hate eggs in any way shape or form, but I must say I was pleasantly surprised how good this recipe actually is. It’s just perfect and doesn’t taste “eggy”! I normally don’t have lot of takers for deviled eggs and I hate for them to go to waste, but I snapped this picture as quickly as I could before all the eggs were gone. 

If you like deviled eggs I highly recommend this recipe. I received a ton of compliments on just how great they were!

Ingredients
  • 7 large eggs, hard boiled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • Salt and pepper, for taste
  • Paprika, for garnishing
  • Sweet gherkin pickles sliced, for garnishing
  • Pimentos, for garnishing

Directions

  1. Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
  2. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Cream until extra smooth
  3. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Original Recipe Source

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