Ingredients:
1 cup sugar
1/2 cup softened butter
2 eggs
3 bananas, sliced (2 cups)
2 cups flour
1/2 cup pecans, chopped
1 tsp. baking soda
1/4 tsp. salt
Directions:
Grease muffin tins or 8 1/2" by 4 1/2" metal loaf pan
Cream sugar with butter. Mix in eggs, bananas, flour, pecans, soda, salt. Pour into prepared pan.
Place in cold oven. For bread cook at 300 for 1/2 hours until center comes clean with toothpick. For muffins, bake 325 for about 30 minutes
Cool bread in pan 5 min. on wire rack. Remove from pan and cool.
Sunday, July 10, 2011
Tuesday, July 5, 2011
Hershey's Perfectly Chocolate Chocolate Chip Cookies
Ingredients
2 1/4 cups all purpose flour
1/3 cup Hershey's cocoa
1 t. baking soda
1/2 t. salt
1 cup butter (softened)
3/4 cup granulated sugar
3/4 cup light brown sugar
1 t. vanilla extract
2 eggs
2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips
Heat oven to 375 and stir together flour, cocoa, baking soda and salt in a large bowl. Beat butter, sugars and vanilla with an electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture beating well. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 8-10 minutes or until lighty browned. Cool slightly and remove from cookie sheet to wire rack.
2 1/4 cups all purpose flour
1/3 cup Hershey's cocoa
1 t. baking soda
1/2 t. salt
1 cup butter (softened)
3/4 cup granulated sugar
3/4 cup light brown sugar
1 t. vanilla extract
2 eggs
2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips
Heat oven to 375 and stir together flour, cocoa, baking soda and salt in a large bowl. Beat butter, sugars and vanilla with an electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture beating well. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 8-10 minutes or until lighty browned. Cool slightly and remove from cookie sheet to wire rack.
Roasted Tomato Soup
8 Roma Tomatoes, halved and seeded
2 red peppers, quatered and seeded
1 medium onion, quartered
8 cloves garlic
4 TBS. olive oil, divided
2 TBS. balsamic vinegar
salt and pepper
1 6oz. can tomoto paste
6 cups vegetable stock, (I used chicken stock because that is what I had)
1/4 cup loosely packed basil leaves
Preheat oven to 400*
On a sheet pan, gently toss together the tomatoes, red peppers, onion, garlic, 2 TBS. loive oil, vinegar, and salt and pepper to taste. Arranage the tomatoes and red peppers, skin side up, and bake until lightly charred, 45-50 min.
In a soup pot, warm the remaining 2 TBS. olive oil over med-high heat. Stir in the tomato paste and mix wel. Add the tomato and peper mixture, including the juices, and combine, Sitr in the stock, cover and bring to a boil. Reduce the heat to low and simmer for 20 min. Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only ablout a third to halfway up the side of the jar. Be careful to start slow then increase the speed to blitz the ingredients unti smooth. Use a seperate bowl to hold the blended soup and then return it all to the pot.
Heat the soup to warm through, then ladle into serving bowls and garnich with basil.
*When blending hot liquids; Remove the loquid from the heat and allaow to cool for a least 5 min. Transfer liquid to a blender and fill it no more then halfway. If using a blender, release one corner ot the lid. This prevents the vacume effect that created heat explosions, Place a towel over the top of the machine, pulse a few time then process on hight speed until smooth.
2 red peppers, quatered and seeded
1 medium onion, quartered
8 cloves garlic
4 TBS. olive oil, divided
2 TBS. balsamic vinegar
salt and pepper
1 6oz. can tomoto paste
6 cups vegetable stock, (I used chicken stock because that is what I had)
1/4 cup loosely packed basil leaves
Preheat oven to 400*
On a sheet pan, gently toss together the tomatoes, red peppers, onion, garlic, 2 TBS. loive oil, vinegar, and salt and pepper to taste. Arranage the tomatoes and red peppers, skin side up, and bake until lightly charred, 45-50 min.
In a soup pot, warm the remaining 2 TBS. olive oil over med-high heat. Stir in the tomato paste and mix wel. Add the tomato and peper mixture, including the juices, and combine, Sitr in the stock, cover and bring to a boil. Reduce the heat to low and simmer for 20 min. Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only ablout a third to halfway up the side of the jar. Be careful to start slow then increase the speed to blitz the ingredients unti smooth. Use a seperate bowl to hold the blended soup and then return it all to the pot.
Heat the soup to warm through, then ladle into serving bowls and garnich with basil.
*When blending hot liquids; Remove the loquid from the heat and allaow to cool for a least 5 min. Transfer liquid to a blender and fill it no more then halfway. If using a blender, release one corner ot the lid. This prevents the vacume effect that created heat explosions, Place a towel over the top of the machine, pulse a few time then process on hight speed until smooth.
Lemon Clam Spaghetti
This reminds me of artichoke pasta but with clams. It is really easy and yummy!
1 lb. spaghetti
1/2 cup butter
3 TBS. olive oil
3 TBS. onion
2 cloves garlic, minced
2 cans minced clams, drain and reserve liquid
3 TBS. lemon juice
1/4 tsp. pepper
1 cup grated Parmesan cheese
Cook 1 lb. spaghetti while making sauce. Heat 3 TBS. butter and 3 TBS. oil in heavy pan. Saute' onion and garlic until tender. Add clam liquid, lemon juice, and pepper. Simmer until liquid is reduced to about 1 cup.
Stir in clams. Add remaining butter, heat and stir til melted. Pour sauce over spaghetti. Sprinkle with Parmesan cheese. Serve with lemon wadges, if desired(I loved the tastes of the lemon juice squeezed on top). Makes 6 servings.
1 lb. spaghetti
1/2 cup butter
3 TBS. olive oil
3 TBS. onion
2 cloves garlic, minced
2 cans minced clams, drain and reserve liquid
3 TBS. lemon juice
1/4 tsp. pepper
1 cup grated Parmesan cheese
Cook 1 lb. spaghetti while making sauce. Heat 3 TBS. butter and 3 TBS. oil in heavy pan. Saute' onion and garlic until tender. Add clam liquid, lemon juice, and pepper. Simmer until liquid is reduced to about 1 cup.
Stir in clams. Add remaining butter, heat and stir til melted. Pour sauce over spaghetti. Sprinkle with Parmesan cheese. Serve with lemon wadges, if desired(I loved the tastes of the lemon juice squeezed on top). Makes 6 servings.
Johnny Carinos Bow Tie Pasta
Combine the following in a slow cooker:
• 6 skinless, boneless chicken breasts
• 1 jar four cheese alfredo sauce
• 1 can cream of chicken soup
• 1 can chicken broth
• 1 pkg. Real Bacon Pieces
• 1 pkg. fresh sliced mushrooms (opt.)
• 1/2 pkg. of dry Italian Dressing Mix
• 1 cup swiss cheese, cubed
• 1/4 stick of butter, melted
• Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta
• 6 skinless, boneless chicken breasts
• 1 jar four cheese alfredo sauce
• 1 can cream of chicken soup
• 1 can chicken broth
• 1 pkg. Real Bacon Pieces
• 1 pkg. fresh sliced mushrooms (opt.)
• 1/2 pkg. of dry Italian Dressing Mix
• 1 cup swiss cheese, cubed
• 1/4 stick of butter, melted
• Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta
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