Ingredients:
3 large over-ripe bananas
3/4 cup brown sugar
1 egg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 cups flour
1/3 cup melted butter
1 cup mini chocolate chops
1/2 tsp vanilla
Directions:
Mash bananas. Add sugar and slightly beaten egg. Add melted butter and dry ingredients. Add chocolate chops. Bake at 350 for 20 minutes.
Ingredients:
1 lb ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheese
1/2 cup Bisquick or baking mix
1 cup milk
2 eggs
Directions:
Heat oven to 400 degrees. Grease 9″ pie plate. Cook ground beef and onion until beef is brown. Drain. Stir in salt. Spread in pie plate, sprinkle with cheese.
Stir bisquick, milk and eggs until blended. Pour over ground beef and cheese.
Bake about 25 minutes or until knife inserted in center comes out clean.
Ingredients:
3 roma tomatos, diced
2 ripe avocados, diced
1/3 cup red onion, diced
1 15 oz can black beans, rinsed and drained
1 15 oz can black eyed peas, rinsed and drained
1-1/2 cups fresh sweet corn, cob removed
1 red bell pepper
1 jalapeno pepper, seeds and membrane removed, chopped
1/3 cup Cilantro
Dressing:
1/3 cup olive oil
2 Tbsp fresh lime juice
2 Tbsp red wine vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
Tortilla chips for serving
Directions:
Combine top 9 ingredients (not dressing) in a large bowl. In a separate bowl, whisk together dressing ingredients.
Pour dressing over other ingredients and stir well.
Refrigerate well before serving with tortilla chips.
Ingredients:
1 package Arugula
1 package Spring Greens
1 red pepper cut in bite-sizes pieces
4 oz crumbled goat cheese
1 avocado, sliced
Green Goddess or Lemon Vinagrette dressing
Steak sliced into thin, bite-sized pieces
Directions:
Combine all ingredients and serve immediately.
Ingredients:
Directions:
Boil the pasta according to package directions. Rinse in cold water. Add remaining ingredients including dressing, amount to taste. I like to toss everything in large tupperware bowl with a cover. Chill for at least 1 hour, add more dressing if necessary.
Ingredients:
2 pounds ground chuck
1 egg, beaten,
1/4 cup milk
1-1/2 tsp salt
1/4 cup bread crumbs
1 small onion, chopped
Ketchup
1/8 cup brown sugar
1 tsp dried mustard
Directions:
Mix egg, milk, salt and bread crumbs. Let stand to soften. Thoroughly combine with meat and chopped onion. In a small bowl, mix katsup, brown sugar and dried mustard.
Shape into loaf and put in crock pot. Top with ketchup mixture. Place potatoes around sides. If potatoes are cut up, coat with butter to keep them from darkening.
Cover, cook on high for 1 hour, then low for 8-9 hours.
Ingredients:
Directions:
Mix sugar, 1/2 cup soy sauce, and mirin in a small bowl. Slice chicken thighs or tenderloins into small pieces. Put chicken in a ziplock bag, add marinade. Set aside in refrigerator for at least an hour.
Chop all vegetables and stir fry in 1 tbsp canola oil and 1 tbsp sesame oil. Remove from pan, set aside.
Add another 1 tbsp canola oil and 1 tbsp sesame oil to the pan, add garlic and ginger, cook for about a minute. Add rice and fried rice seasoning packet. Pan fry until somewhat golden brown. Make a center well in the rice, add the final tbsp canola oil. Scramble the eggs in the middle, then stir in to rice. Stir the vegetables back into the rice.
Put the rice mixture in a greased bundt pan, press gently.
Add 1 tbsp canola oil and 1 tbsp sesame oil into pan. Drain chicken, reserving the liquid. Cook the chicken until no longer pink, covering if necessary. Add the reserved liquid and remaining marinade in. If the sauce is too thin, Mix about 3 Tbsp cornstarch into cold water in a separate cup. Mix cornstarch into chicken mixture to thicken sauce.
Turn out fried rice ring from bundt pan onto a large round plate. Place chicken in the center, top with sesame seeds and scallions.
Mom’s Kolache
Ingredients:
1 package yeast added to 1/2 cup warm evaporated milk
2 cups flour
1 Tbsp sugar
1/2 tsp salt
3/4 cup butter
3 egg yolks, slightly beaten
Filling of choice – any kind of preserves or apricot filling (see below)
(If double, use 2 eggs + 2 yolks, 1-1/2 cups butter, 1 yeast)
Directions:
In a large bowl, combine flour, sugar and salt. Cut in butter with a pastry cutter or mix in food processor. Add egg yolks, and yeast mixture. Roll to 1/4 inch and cut into round shapes with small glass or round cookie cutter. Put 1 tbsp filling on each and bake at 350 degrees for 15 minutes.
Apricot Filling: cook apricots, chop finely, add sugar to taste
Bohemian Kolache
Ingredients:
1/2 cup warm water
1 tsp sugar
1 package yeast
1-1/2 cups milk (lukewarm)
1 egg
1/2 cup sugar
1 Tbsp salt,
1 Tbsp lard
5 cups flour
Directions:
Put yeast and sugar in warm water until dissolved. In a large bowl, combine flour, sugar and salt. Mix remaining ingredients together. Roll to 1/4 inch and cut into round shapes with small glass or round cookie cutter. Put 1 tbsp filling on each and bake at 350 degrees for 15 minutes.
Slovak Kolache
Ingredients:
1/2 cup warm water
2 packages yeast
1/2 cup sugar
1-1/2 cups lukewarm milk
1/2 cup soft butter
2 tsp salt
2 eggs
7 cups flour
Directions:
Dissolve yeast in warm water. Cream butter and sugar together. Add milk, eggs, salt. Combine. Add yeast, then add flour gradually. Knead 5 minutes. Put in uncreased bowl to rise 1-1/2 hours or so. Punch down and let rise again for 1 hour more. Roll to 1/4” thick or individual circles. Fill with poppy seed, nut, or other filling (roll up long roll). Let rise 30 minutes on baking sheet. Brush with melted butter. Bake 375 degree oven 12-17 minutes.
Poppy seed filling
Ingredients:
2 cups ground poppy seed
1/4 cup sugar
1/4 cup honey
1/2 tsp cinnamon
Ingredients:
2 cups unsifted flour
1 tsp salt
1/4 cup lard
1/2 cup lukewarm water or more as needed
Directions:
Place flour in a large bowl. Stir in salt. Cut in lard with a pastry cutter or use a food processor, the lard particles should be fine. Add water gradually. Toss with a fork to make a stiff dough. Form into a ball and knead thoroughly until smooth and flecked with air bubbles on a lightly floured board. Grease the surface or spray with cooking oil and refrigerate for up to 24 hours.
Divide dough into 8-10 balls. Roll each ball as thin as possible on a floured surface. Place between waxed paper if not cooking right away.
Heat a griddle to a very high temperature, but not smoking. Cook each tortilla on ungreased griddle for about 30 seconds per side.
Ingredients:
Marinade
4 cloves garlic
2 tablespoons adobo seasoning (Lunds/Byerlys)
1 Tbsp cider vinegar
2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked
1/4 cup olive oil
2 teaspoons ground cumin
Salt and freshly ground black pepper
4 pounds boneless, skinless chicken
Directions: