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Thursday, January 31, 2008

Ms. Jolley's Banana Nut Bread

1/2 c. butter/margarine, softened
1-1/2 c. sugar
2 eggs
1 c. mashed ripe bananas (blacker the better but not rotten!)
2 T. milk
1 tsp. vanilla or rum extract
2 c. flour
1 tsp. soda
1/2 tsp. salt
3/4 c. chopped pecans

Cream butter and sugar. Add eggs and beat well. Stir in bananas, milk and vanilla. Combine flour, soda and salt; stir into banana mixture just until moistened. Fold in nuts. Pour into a greased 9x5x3 loaf pan. Bake at 325 for 65-75 minutes. Cool for 10 minutes. Remove to wire rack.
Note: This recipe is from one of my old school teachers. She was even featured in Taste of Home magazine with this recipe!

Chicken and Rice Casserole

Select favorite pieces of raw chicken and clean and let dry
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 soup can water
1 cup raw long grain rice
(mix all together)

Slightly butter oval casserole dish (this is my preference because it is deeper) or 9x13 pan. Pour soup mixture into dish. Place chicken pieces on top of mixtre and season with a little butter, Lawry's seasoned salt and a little pepper. You can either bake this dish slowyly @ 300 for 3 hrs (my fav) 325 for 2 hrs, or 350 for1 hr.
This recipe serves approximatly 6.

Cheesy Chicken and Spinach Pasta Casserole

1 (12 ounce) package medium seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed
3-4 medium sized chicken breasts
2 eggs
1/4 cup olive oil
1/2 cup bread crumbs
1 1/2 (26 ounce) jars of pasta sauce
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese
3-5 shakes of garlic powder

Preheat oven to 350 degrees F.
Cook the chicken on the stove using light oil. Cut into small chunks and set aside until later.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs garlic powder.
Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, spread out half of the chunks of chicken, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, spread out the rest of the chicken, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

*Is also good with other vegetables mixed in (corn, broccoli,...) and I usually add some parmesian cheese to the top. Enjoy!

Wednesday, January 30, 2008

Copycat Recipes

Hey, everyone. I just wanted to share a website that I like. It's all of the Copycat recipes from certain restaurants. The foods are pretty dang close. The address is http://copycat-recipes.8m.com/! Good eating!

Super Duper Easy Chili (yes, that's the official name)

My mom has been making this chili for years, and it is wonderful.

1lb Ground Beef
salt & pepper
2-30 oz cans of Original Kuners Chili Beans in chili sauce (it has to be this brand because the chili sauce is what helps give it the flavor. I've never had trouble finding them in any grocery store.)
2 lg. cans of stewed tomatoes
1 tsp. cumin
1-2 Tbsp. dried onion (depending on how oniony you want your chili)
dash of sugar (my mom says that all things made with tomato need a dash of sugar)

What to do:
In a large non-stick pot, brown the ground beef (salt and pepper to taste). Drain off grease if necessary. Add chili beans, stewed tomatoes, cumin, dried onion, and sugar to the beef. Stir together. Bring to a boil and then turn heat to medium/ medium low and simmer for 30-45 minutes. Voila!

Note: This makes quite a bit, but I put the left overs in the fridge and use it for several other things during the week: chili dogs, chili & cheese baked potatoes, chili cheese Fritos, wet backs...you get the idea.

The Italian Place Spaghetti Sauce

This recipe is from my mother-in-laws restaurant. She closed the restaurant down about 3 years ago so I don't think I'll get in trouble for posting it :) It's really yummy and easy. One batch feeds my family for two meals (there are 5 of us). I usually freeze half of it and pull it out when I don't have time to cook.

1 lb. ground beef-browned
1/2 lg. red onion
1/2 lg. green pepper
1 cup (or so) sliced mushrooms (you can use canned)
1 1/2 t. salt
1 t. pepper
1 t. oregano
1 1/2 t. garlic powder
1 t. basil
1 t. thyme
1-2 bay leaves
1 T. worchestshire sauce
2T. brown sugar
1 large can crushed tomatoes
4 small cans tomato sauce

Brown ground beef, add vegetables and simmer 5 minutes. Add all other ingredients and cook on low 45 min.-1 hr.

This sauce makes a really good lasagna, too.

Just like Cafe Rio

Creamy Cilantro Dressing

3 fresh tomatillos, quartered
1/2 cup mayo
1 cup cilantro
1/2 tsp crushed cayenne pepper
1 package or 1/4 cup buttermilk dressing mix
2 cloves minced garlic
juice of 1/2 lime

combine all ingredients except lime juice in blender.Blend for a couple of minutes. Add lime juice blend shortly. Put in fridge for about one hour before serving.

Quick Calzone

Must have ingredients:

1 Pillsbury pizza crust dough (in a can, by the biscuits)
Mozerella cheese
Pepperoni (or turkey for a heathier version)
Any type of spaghetti sauce

Other optional ingredients:

Black or green olives
Sun dried tomatoes
Minced garlic
Bell pepper
Italian sausage
Hambuger meat
or any other pizza topping that you enjoy!

-Unroll your pizza dough and cut into four squares.
-Take each square and place on your greased baking sheet. Imagine the square in two triangles. In one of those spread the dough out a little.
-Lay 6 pepperoni on that triangle area
-Put 2 regular spoonfulls of your spaghetti sauce
-Sprinkle cheese on top
-Fold the other half over and pinch it closed like you would a turnover.
-Then follow the instructions for the pizza crust on the can. I beleive it is about 12-15 min at 375 degrees.

Easy to make a kid friendly meal, but spice yours up at the same time with some extra stuff.


This recipe is great because it is so easy, yet looks so fancy, and tastes like you spent many hours preparing it.


1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.


These are seriously the best brownies ever! They are pretty easy to make and they are a HUGE hit here at the Shumway house! Enjoy!

2/3 c. melted butter- I've never used margarine, so I'm not sure they would be the same.
2 eggs
1/4 c. milk
2 tsp vanilla
1 1/3 c. flour
1/2 tsp. salt
1 tsp baking powder
2 c. sugar
1/2 c. baking cocoa
1/2 c. walnuts (I never do this, but if you like nuts in them)
1 c. chocolate chips, sprinkled on top, (optional)

1. Mix eggs, milk, vanilla
2. Add melted butter
3. Sift together dries
4. Mix all together
5. Spread in greased 9x13
6. Sprinkle with 1 c. chocolate chips (half milk/half semi sweet is good- whatever you have)
7. Bake at 350 degrees for 20-30 min. (I usually do about 28- brownies do not appear to be totally cooked in the middle when they are ready to be pulled out of the oven, but when the edges separate from pan, brownies are done.


Okay you guys this is caramel popcorn "TO DIE FOR". It's super easy and makes a ton. Good for parties, or just if you need a quick snack for the kids. My husband makes it on Sunday nights for us.

Yummy Caramel Popcorn

2 bags buttery popcorn (microwave and remove all kernels)
26 large marshmallows
2 cubes real butter
1 cup brown sugar

Microwave marshmallows, butter and sugar for 1 ½ minutes then take out and stir. Put back in for 30 seconds.

Add ¼ tsp. Baking soda and put back in for 8 seconds.
Stir until frothyPour over popcorn and eat.

JoAnna's Baked Potato Soup

My friend had this recipe on her blog and I thought it looked yummy!

3 tbsp butter-
1 cup finely chopped onion-
2 tbsp flour-
1 (14 1/2-ounce) can of Chicken broth-
4 medium baking potatoes, peeled and cut into 1/2" cubes-
1/2 tsp salt-
1/4 tsp white pepper-
1/4 tsp black pepper-
1 tsp dried basil-
dash tobasco sauce-
1/2 tsp garlic salt-
1 cup half & half

Melt butter in a 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white, peppers, basil, tabasco, and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half & half and heat through. Serves 4, but doubles easily. Garnish with grated cheese, sour cream, crumbled bacon, chopped green onions.

Tuesday, January 29, 2008

Excellent Website

Just thought I would call this to everyone's attention. I have had great success with the website www.kraftfoods.com/kf . There are recipes galore (most of which use foods we already have). Also if you sign up and become a member, there are tons of wonderful benefits: recipes emailed weekly; a recipe finder where you type in two or three ingredients that you have on hand and then it generates of list of possible recipes; message boards; and an opportunity to sign up for Kraft food&family magazine-which is free. The magazine is mailed every season and is full of yummy things:dinner, lunches, and desserts. If you haven't already, I suggest you give it a try. I know it has saved me many times.

Ranch Chicken

I got this recipe from a friend about 5 years ago (thanks Jenny!), and it has been our family favorite--plus it is really good to take as a dinner for someone else, because it has a flavor that most people really like. We serve it with potatoes (any kind depending on our mood), green beans, and rolls. YUMMY.


3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope Ranch Salad Dressing mix
1/2 cup butter, melted
8 boneless, skinless chicken breasts (I have used tenderloins too)

In shallow bowl, combine cornflakes, Parmesan cheese, and salad dressing. Dip chicken in butter, then roll in cornflake mixture to coat. Place in greased 13x9 inch baking dish. Bake uncovered @350 for 40-45 minutes, or until chicken is done.

Navajo Tacos

1 lb. lean ground beef or turkey
1 cup refried beans
4 green onions, chopped
1 can stewed tomatoes (Mexican style- 15 oz.)

1 1/2 cup shredded cheddar cheese
1/2 head small iceberg lettuce - shredded
sour cream

8-10 frozen rolls (dough)
1 Tbsp olive oil

Brown meat in medium hot skillet and then add refried beans, onions and tomatoes. Simmer slowly until ready to serve.

Put rolls, separated, on dinner plate and microwave about 2 minutes on DEFROST seting. Heat oil on griddle: slightly flatten rolls into rectangles (about 3X4 inches), and fry both sides until brown. Sit on paper towels until ready to serve.

Pile on meat mixture and toppings onto the fry bread. Enjoy!

Tip: I also fry up a few more rolls to use as scones for dessert. Just add honey, powdered sugar, or your other favorite scone topping.