Friday, December 19, 2014

Recipe of the Day! Banana Coffee Cake

by Betty Crocker

Another great dish with bananas. Couldn't resist putting this one up as coffee cake almost of any kind is fabulous and bananas and nuts just make this one over the top. - Gale


 Ingredients:

 Coffee Cake:

2 to 3 large ripe bananas, mashed (about 1 1/3 cups), plus 1 large banana, sliced
2/3 cup granulated sugar
1/4 cup milk
3 tablespoons vegetable oil
1 teaspoon ground cinnamon
3 eggs
2 2/3 cups Original Bisquick™ mix
3/4 cup chopped walnuts or pecans
Streusel:
1 cup Original Bisquick™ mix
1/2 cup chopped walnuts or pecans
1/2 cup packed brown sugar
6 tablespoons butter, cut into small pieces
Serve with: Maple syrup

Directions

  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
  • 2 In large bowl, stir mashed bananas, granulated sugar, milk, oil, cinnamon and eggs. Stir in 2 2/3 cups Bisquick mix and 3/4 cup walnuts; fold in banana slices. Pour mixture into pan.
  • 3 In medium bowl, mix Streusel ingredients, cutting in butter with pastry blender or fork until crumbly. Sprinkle over mixture in pan.
  • 4 Bake 30 to 36 minutes or until knife inserted in center comes out clean. Cut into 4 rows by 3 rows. Drizzle with maple syrup just before serving.
  • 5 Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

Tuesday, December 16, 2014

Recipe of the Day! Crockpot Orange Chicken

by Rachel



Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot.

Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Rachael's Recipe Notes:

I like to make some stir fry Chinese veggies to go with this. I use Napa cabbage, baby corn, water chestnuts, bamboo shoots and broccoli. 

Monday, December 8, 2014

Recipe of the Day! Garlic Roasted Broccoli

by Rebecca

I'm a huge garlic lover, and I like broccoli as well, so when I find a different recipe for it and this one is ROASTED broccoli I'm happy. I will definitely be trying this one. - Gale

Ingredients:

2 heads of broccoli, cut into florets
3 tbsp olive oil
5 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp lemon juice
Pinch of red pepper flakes (optional)

Instructions:

Preheat the oven to 400 degrees F.

In a large bowl, toss the broccoli with olive oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.

Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.

Sunday, November 30, 2014

Recipe of the Day! Chicken and Asparagus Penne

 by Cris

I added some spices as this recipe had NO spices or even salt and pepper - Gale



Ingredients:

1 lb asparagus (Steamed)
12 ozs penne (Smart Taste, Cooked)
1/4 cup olive oil
1 lb chicken breasts (Cubed and Cooked)
1/2 cup parmesan cheese (Shredded)
garlic powder in shaker
Salt
Pepper

Instructions:

Add all ingredients into a 9 x13 pan and stir to combine. Sprinkle with garlic powder, salt and pepper.

Top with Cheese and Broil for 5 minutes or until cheese is golden.

Thursday, November 20, 2014

Recipe of the Day! Bacon Bourbon Caramel Popcorn

Okay I love popcorn. I have it for a snack at least 3 or 4 times a week. This is a new one on me though and it sounds fabulous! - Gale


Ingredients:

5 quarts plain popped corn (freshly air-popped recommended.)
1/2-1 lb thick cut bacon, chopped, fried to just about crispy and well drained
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup or 1/2 cup maple syrup
1 teaspoon sea salt
1/2 teaspoon baking soda
3 ounces Bourbon (cheap is good)


Directions:

1 Preheat your oven to 250º.

2 Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.

3 Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.

4 Once done, pour onto either parchment paper or wax paper to cool and break into pieces.

5 Refrigerate.

Wednesday, November 19, 2014

Recipe of the Day! Chocolate Pecan Pie

by David Lebovitz

Pecan pie is decadent enough as it is but what if it were chocolate? Could it be any better? A great recipe for thanksgiving! - Gale


David says:

I often prefer to use chopped chocolate in place of standard chocolate chips in recipes because in this case, the chips work a little better because they have less cocoa butter and make the pie easier to slice. But feel free to use either. I don’t pre-baked the pie dough before adding the filling—I like the way to sticky filling fuses to the crust during baking. The generous dose of bourbon cuts the sweetness of the pie and if you choose omit it, expect the pie to be denser. You can swap out another liquor in place of it if you wish.

Ingredients:

Makes: one 9" pie

The crust:

1 1/4 cups (175g) flour
1/4 teaspoon salt
2 teaspoons sugar
4 ounces (115g) unsalted butter, chilled, and cut into 1-inch (3cm) cubes
4 tablespoons (60ml) ice water

The chocolate-pecan filling:

3 large eggs
3/4 cup (150g) packed dark brown sugar
2/3 cup (200g) light corn syrup, rice syrup or golden syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons (30g) melted butter, salted or unsalted
2 tablespoons bourbon
1 2/3 cups (190g) toasted pecans, very coarsely chopped
3/4 cup (120g) bittersweet or semisweet chocolate chips

1. To make the crust, mix together the flour, salt, and sugar in a bowl or in a stand mixer with the paddle attachment. (Or use a food processor.)

2. Add the cubed butter and mix until the butter pieces are broken up and about the size of small peas.

3. Add the ice water and mix just until the dough comes together. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes. 4. Roll the dough on a lightly floured surface into a 12-inch (30cm) round. Transfer the dough into a 9-inch ( cm) pie plate letting the dough ease into the pan, rather than pressing it in. Tuck the overhanging dough underneath the area above the rim of the pie plate, to create a double width of dough, then crimp the edges and refrigerate until ready to fill.

5. Preheat the oven to 375ºF (190ºC) and position the oven rack to the center of the oven.

6. In a large bowl, which together the eggs, brown sugar, syrup, vanilla, salt, melted butter, and bourbon.

7. Stir in the pecans and the chocolate chips then scrape the filling into the pie shell and bake for 30 to 35 minutes, or until the filling puffs up slightly but still feels slightly jiggly and moist in the center.

Tips:

Let pie cool completely before slicing. Serving: Vanilla ice cream or whipped cream is a good accompaniment to pecan pie.

Storage: Dough can be made ahead and refrigerated for up to three days, or frozen for up to two months. The pie is best eaten the same day although will keep for up to three days, at room temperature.