INGREDIENTS:
1 cup granulated sugar
8 tablespoons (1 stick) of room temp. butter
2 large eggs
3 ripe bananas
1 tbsp of milk
1 tsp of ground cinnamon
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
1 tsp of salt
half cup of any type of nuts
DIRECTIONS:
Preheat the oven to 325. Butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients & nuts, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
TORTELLINI & KIELBASA
1 pound of kielbasa
1/2 cup of diced onions
20 oz. package of refrigerated tortellini
20 oz. can of diced tomatoes
1 cup of chicken broth
pinch of salt & pepper
2 Tbsp of cream cheese
2 cups of shredded jack & cheddar cheeses
DIRECTIONS:
Cook onion in a little olive oil until soft. Add sliced kielbasa and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes or until pasta is done. remove from heat and add cheeses. THAT IT! enjoy :)
INGREDIENTS:
4 Pieces of boneless skinless chicken
Tempura bread crumbs (my FAV!)
Large can Hunts garlic and herb sauce
Small can tomato sauce
1 egg
Pepper, seasoning salt, parsley, garlic powder
I used 3 servings on linguine noodles but use any kind
Shredded mozzarellas
Teaspoon of sugar
Vegetable oil
DIRECTIONS:
For the sauce: In a medium size skillet over low heat stir in both cans of sauce. When it begins to boil add sugar, pinch of pepper, parsley and garlic powder. Mix together and set aside THATS IT! & the rest of the recipe....
Preheat over to 400 degrees. Start boiling your water and add a pinch of salt (to keep the noodles from sticking) and add your noodles. Now for the chicken, Beat one egg in a small bowl and in another bowl add the tempura bread crumbs. In the bread crumbs add some pepper and seasoning salt and stir that around. Heat vegetable oil in a skillet dip each piece of chicken in egg and then in the bread crumbs and transfer to skillet. flip continuously every few minutes until fully cooked. Once chicken is done and cooled down cut into strips. Take a casserole dish and layer it. Sauce, noodles, chicken, cheese, sauce, noodle, chicken, cheese. Pop it in the oven for 35-40 minutes.
INGREDIENTS:
1 Pound of boneless skinless chicken
1 package of cream cheese (8oz) -ROOM TEMP
1 package of egg roll wrappers
1 package of the dips ranch powder
1 bottle of hot sauce (I used one that was targeted for wings)
Tad bit of water to seal the egg rolls
DIRECTIONS:
Preheat over to 400 degrees. Cook and season your chicken any way that you would like. I seasoned mine with pepper and seasoning salt. And cooked in a cast iron pan. Once chicken is done I shredded it in tiny pieces & added enough hot sauce so that each piece of chicken is coated well. Mix your cream cheese with a tea spoon of the ranch powder. Take out about 6-8 egg roll wrappers and add a little of the cream cheese mix to each one of the wrappers. On top of that add your chicken to each wrapper. fold your eggrolls; seal the edges with water. & put in oven till crispy. flipping every so often.
No comments:
Post a Comment