Butterscotch Banana Bread

 This is the best banana bread, and it never lasts long when I bake up this recipe. It is so easy to put together. 

If you are looking for a healthier version of banana bread, you can use half white flour and half wheat flour or whole wheat pancake flour if you would rather.  You can also cut down the sugar.

Ingredients

2 c. very ripe bananas (about 4 to 6 medium)
1 1 /2 c. sugar
2 eggs
1/2 c. milk
1/2 c. butter, melted
1 tsp. vanilla extract or banana flavoring
3 1/2 c. flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
2 2/3 c. chopped pecans, divided (optional) dusted in flour
1 (12 oz. ) pkg. butterscotch chips

Directions 

Preheat oven to 350°. Grease or spray two, 9 x 5 x 3-inch loaf pans

In a large bowl, thoroughly mash the bananas until there are no lumps left. You want it lump free because the lumps retain moisture and the bread will spoil faster.

Add sugar, eggs, milk, and melted butter and vanilla. Beat until creamy.

Add baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix in flour. 

Stir in 2 cups chopped pecans that have been dusted with four. This keeps them from sinking in the batter as the bread bakes.  Add butterscotch chips.

Pour into prepared loaf pans.   Sprinkle the remaining 2/3 cup chopped walnuts.

Bake  about 45 minutes to an hour or until a toothpick inserted into the center comes out clean.  Set aside to cool on a rack for 15 minutes. Remove bread from the pans. Invert onto cooling rack and cool completely before slicing.

** As an alternative to putting nuts over the top of the bread, you can make a topping.   Mix together:

1/3 cup brown sugar
1/4 tsp. ginger
2 tsp. melted butter.  Mix together and sprinkle over the tops of the bread batter before baking.

Instead of using cinnamon and nutmeg, use pumpkin pie spice. 

Instead of bread, you can make this into muffins.  Grease or spray muffin tins or use the paper liners. Bake about 18 minutes or until they test done.

Beef Vegetable Bake

If you want a great tasting casserole dish that goes together fast, this is the recipe!  It combines seasoned ground beef with vegetables. Serve with homemade biscuits, and you have a complete meal.

Ingredients

2 lbs. ground beef
1 1/2 lbs. soft bread crumbs
1 onion, chopped
2 eggs
2 (8 oz. ) cans tomato sauce
1/2 to 1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. chili powder
1/8 to 1/4 tsp. cayenne pepper
1 (10 oz.) pkg. frozen carrots and peas
1 (10 oz.) pkg. frozen corn
 salt and  pepper to taste
1/4 tsp. garlic salt
3/4 c. shredded American cheese or sharp cheddar cheese

Directions

Preheat oven to 350°

In a large bowl, combine ground beef, soft bread crumbs, eggs, 1 can tomato sauce, salt, pepper, chili powder and cayenne pepper.

Transfer the meat mixture into a 2-quart casserole dish.  Build up the sides, so there is a well in the center.  Bake for 20 minutes.

Season the frozen vegetables with salt and pepper to taste, garlic salt and salt. Spoon the vegetables into the center of the hot ground beef mixture. 

Pour remaining tomato sauce over the loaf.

Bake for another 20 minutes.  

Sprinkle the shredded cheese over the top and bake another 5 minutes, or until the cheese melts. 

Serve and enjoy.

Quick and Easy Pecan Pie Bars

This is a quick and easy recipe that goes together fast. These bars have a tender shortbread crust, instead of the traditional crust. They are rich and delicious!

Ingredients

Crust

3 C. flour
1/2 c. granulated sugar
1/2 tsp. salt
1 c. butter, softened

Filling

4 eggs
1 1/2 c. corn syrup, light
3/4 c. granulated sugar
3/4 c. brown sugar
3 Tbs. butter
1 1/2 tsp. vanilla
2 1/2 c. pecans, chopped

Directions

Preheat oven to 350°.  Lightly spray or grease a 10 x 15-inch jellyroll pan.

To make the crust, combine flour, granulated sugar and salt.  Cut in butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared jellyroll pan.

Bake for 20 minutes. Now is the time to start the filling.

In a large bowl, or you can use the bowl you mixed the crust in to save on washing more dishes, combine eggs, corn syrup, granulated sugar, brown sugar, butter, and vanilla.  Mix until smooth.

Stir in chopped pecans.  Spread the filling over the crust right when it comes out of the oven. 

Bake for 25 to 45 minutes, rotating the pan halfway through the baking time to ensure even cooking. Bake until done. Lightly shake the pan to test for doneness. You will want the filling to move slightly in the center.  If the filling jiggles a lot, then the bars need to bake longer. However, don't bake them so long that there is no movement when you shake the pan because they will be overdone and not good at all. 

Cool on a wire rack before slicing into bars.

Quick and Easy Mixed Vegetable Mornay

There is never any leftovers when I serve this dish. Usually, vegetables get left when served to picky kids and family members. However, when you serve vegetables in a cheese sauce, they disappear.

Ingredients

1 (10 oz.) p[kg. frozen mixed vegetables
3 Tbs. butter or margarine
3 Tbs. flour
1 1/2 c. milk
salt and pepper to taste
1/2 c. sharp cheddar cheese, shredded
1/2 c. Parmesan cheese (optional)
2 slices bread, torn into pieces
2 Tbs. butter or margarine melted

Directions

Preheat oven to 350°.

Cook vegetables as directed on package until barely tender.  Drain off water.

In a saucepan, melt 3 tablespoons butter. Blend in flour.

Pour in the milk.  Cook and stir over low heat until the mixture thickens. Blend in flour.  Add salt and pepper to taste.

Stir in cheddar cheese and Parmesan cheese. Stir until the cheese melts.

Place the drained vegetables in a buttered (or lightly sprayed with cooking oil) casserole dish.

Pour the cheese sauce over the top.

Toss bread crumbs in 2 tablespoons melted butter.  Sprinkle on top of the vegetables.

Bake for 20 to 30 minutes, or until browned.

Ranch Style Chicken

Tender, juicy, flavorful chicken baked either low and slow in the oven, or if you are in a hurry, kick the temperature up to 325° or 350° and have it done in approximately 90 minutes.

Ingredients

6 Tbs. shortening or cooking oil
1/2 c. flour
salt and pepper
1 (2 to 3) lb. frying chicken cut up or chicken pieces
1 onion, chopped
8 sprigs parsley (optional) or 4 teaspoons dried 
2 cloves minced garlic
1 Tbs. olive oil
1 (8 Oz.) can tomato sauce
1 (16 oz.) can tomatoes
1/2 c. sliced olives
1 (3.5 to 4 ) oz can mushrooms
1 tsp. Italian herb seasoning
salt and pepper to taste

Directions

Preheat oven to 325°.  However, if you are wanting the chicken to be really tender, juicy and falling off the bone,preheat oven to 165°. Get two 12 x 8 x 2-inch baking dishes.  You can also line the dishes with aluminum foil for easier cleanup.

Melt 3 tablespoons shortening into each baking dish. 

Salt and pepper both sides of the chicken pieces. Place the flour in a bag. Shake the chicken pieces to coat with flour.  Arrange chicken pieces in the baking dishes with skin side up. 

Bake 30 minutes. Drain off all but 1 tablespoon oil.

Remove from oven. Add chopped onion, parsley, and garlic.  Pour in tomato sauce, tomatoes, olives, mushrooms, Italian herb seasoning and salt and pepper to taste.

 Cover and place back in the oven. If you are using a 350° oven, bake the chicken for about an hour.  However, if your oven is st to 170°, bake for 4 to 5 hours or until the meat is tender and registers 165° with a meat thermometer when inserted into the thickest part of the chicken.

Homemade Pickling Spice

If you don't have pickling spice in your cupboard, there is no need to rush to the store to buy some. It is so easy to make your own pickling spice, and it's economical too. 

Pickling spice is often used when preserving pickles, but you can also add it to preserved fruits and vegetables.  It can be used in stews and other meat and vegetable dishes.

If you're using pickling spice to canned jars of pickles or if you are making Refrigerator Bread and Butter Pickles, add the spices right into the brine.  If you are using it to cook with, place the desired amount of pickling spice in a piece of cheesecloth and tie it shut with a string. Toss this in during cooking. When the meal is done or you no longer need to season with the pickling spices, remove the cheesecloth bag.  Open the bag and toss away the used spices. You can wash the cheesecloth and use it again and again.

Ingredients

5 bay leaves
1 to 2 cinnamon sticks
2 Tbs. mustard seeds
1 Tbs. whole black peppercorns
1 Tbs. whole allspice
1 Tbs.ground ginger
1 Tbs/ coriander seeds
1 Tbs. dill seeds
1 to 2 tsp. hot pepper flakes
2 tsp. cardamon seeds
1 tsp. whole cloves

Directions

Crush or tear the bay leaves into small pieces. Place in a glass bowl or a jar that has a tight-fitting lid.

Break the cinnamon sicks into pieces. Add this to the bay leaves.

Add mustard seeds, whole black peppercorns, whole allspice, ground ginger, coriander seeds, dill seeds, hot pepper flakes, cardamon seeds and whole cloves

Stir to combine. If using a jar, put the lid on and shake the jar to mix the spices together.  Store in an airtight jar or container.

Parmesan Garlic Breadsticks 

Fresh hot buttery breadsticks from the oven, seasoned with garlic and herbs, and then dipped in Marinara sauce.  What could be better than that! These breadsticks are so easy to make, and they disappear fast.  So instead of ordering out and paying a high price, make your own instead.

Ingredients 

Breadsticks

1 1/3 c. warm tap water
2 1/2 tsp. instant yeast, rapid rise
2 Tbs. granulated sugar
1/4 c. milk powder
3 Tbs. butter
1 tsp. salt
3 to 4 c. flour

Marinara Dipping sauce

1 (15 oz.) can tomato sauce
1 tsp. sugar
1 tsp. oregano
1/2 tsp. dried basil
1/2 tsp. majoram
1/2 tsp. garlic powder
1/2 tsp. salt

Breadstick Seasoning

2 Tbs. Parmesan cheese
1 Tbs. onion powder
1 Tbs. oregano
1 to 3 tsp. garlic powder  (See notes below)
1 1/2 tsp basil
1 tsp marjoram
1 tsp. parsley
1/2 to 1 tsp. salt
1 1/2 sticks butter, divided

Directions

Two 9 x 13-inch baking pans or one 18 x 13-inch pan.

In a large mixing bowl, combine warm water, yeast, and sugar.  Let stand for 5 to 10 minutes in a warm location. This will tell you if your yeast is active and good to use.

Add milk powder, butter, salt and 1-cup of flour. Mix on low speed with an electric mixer that has a dough hook.  You can also mix this by hand as well with a wooden spoon.  Continue to add the rest of the flour until a soft dough forms. Turn the dough out onto a lightly floured surface to knead by hand, or continue to knead the dough with a mixer.  If kneading by hand, knead for about 8 minutes to 10 minutes, adding flour as necessary, until the dough is smooth and elastic.

Decide on the pan you want to use. If using two 13 x 9-inch pans, divide the dough in half. Roll out each dough into a 13 x 9-inch rectangle. Or, you can use an 18 x 13-inch pan. Roll the dough out into an 18 x 13-inch rectangle.

Begin making the Breadstick Seasoning

Melt 4 tablespoons butter in the bottom of each baking pan if using a 13 x 9-inch pans. Or melt 8 tablespoons in the bottom of an 18 x 13-inch pan.  Place the dough into prepared pan or pans. Press to fit the dough into the corners of the pan.  

Brush the top of each bread stick dough with 1 tablespoon melted butter.  Using a pizza cutter, cut the for the breadsticks.   For the 13 x 9-inch pans, cut the dough into 10 equal portions for a total of 20 breadsticks.  However, if you are using the 18 x 13-inch pan, cut dough in half lengthwise.  Then width wise, cut the dough into equal portions 10 times, so that you have 20 breadsticks. Cover and place in a warm location until the dough doubles in size.  This takes about 90 minutes.  While the breadsticks are rising, begin making the marinara sauce.

In a saucepan, combine tomato sauce, sugar, oregano, basil, marjoram, garlic powder and salt. Bring to a boil over medium heat, stirring to keep it from burning on the bottom.

Reduce heat and simmer the sauce for about 30 minutes. Stir the sauce occasionally to keep it from burning. 

Preheat the oven to 375°  to 400°.  

Bake for 10 to 15 minutes, or until golden brown. While the breadsticks are baking, combine the breadstick seasoning. 

In a small bowl, combine Parmesan cheese, onion powder, oregano, garlic powder,  basil, marjoram,  parsley, and salt.

Remove the breadsticks from the oven. Immediately brush 1 tablespoon melted butter for each 13 x 9-inch pan, or 2 tablespoons butter over the 18 x 13-inch pan of breadsticks. 

Sprinkle the breadstick seasoning over the top of the melted butter. Try to let them cool for 5 to 10 minutes before slicing and serving with the marinara sauce. 

*  You can also add 1/2 cup of Parmesan cheese and 1/2 cup of shredded marble cheese to the dough. Or use mozzarella cheese.  

**  You can add shredded cheese over the tops of the breadstick dough before baking and omit the butter spread over the top.  It may take about 14 minutes to bake.  Then, right when the breadsticks come out of the oven, sprinkle the seasoning mix over the cheese.

** Also,  another variation is to make garlic bread sticks.  Add 1 tablespoon dried minced garlic or fresh garlic cloves.  However, adjust the amount of garlic to suit your tastes.  We like the taste of garlic, so we use more.