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11/15/08
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by Alabama
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Banana Sour Cream Bread
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F (150 degrees C). Grease four
7x3 inch loaf pans. In a small bowl,
stir together 1/4 cup white sugar
and 1 teaspoon cinnamon. Dust pans lightly with
cinnamon and sugar
mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed
bananas, sour cream,
vanilla and cinnamon. Mix in salt, baking soda and
flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Slow Cooker Chicken Stroganoff
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Put chicken, margarine and dressing mix in slow cooker; mix
together and cook on
low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another
1/2 hour or until
heated through and warm.
Rosemary Roasted Turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey|
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian
seasoning,
black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits.
Loosen
the skin from the breast. This is done by slowly working your
fingers between the
breast and the skin. Work it loose to the end of
the drumstick, being
careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under
the
breast skin and down the thigh and leg. Rub the remainder of the
rosemary mixture
over the outside of the breast. Use toothpicks to seal
skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of
water to
the bottom of the pan. Roast in the preheated oven 3 to 4
hours, or until the
internal temperature of the bird reaches 180
degrees F (80 degrees C).
Yummy Sweet Potato Casserole
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Put sweet
potatoes in a medium
saucepan with water to cover. Cook over medium
high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt,
butter, milk and vanilla.
Mix until smooth. Transfer to a 9x13 inch
baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the
mixture is coarse.
Stir in the pecans. Sprinkle the mixture over the
sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Winter Fruit Salad with Lemon Poppyseed Dressing
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced
In a blender or food processor, combine sugar, lemon juice,
onion, mustard,
and salt. Process until well blended. With machine
still running, add oil in a slow, steady
stream until mixture is thick
and smooth. Add poppy seeds, and process just a
few seconds more to
mix.
In a large serving bowl, toss together the romaine lettuce, shredded
Swiss cheese,
cashews, dried cranberries, apple, and pear. Pour
dressing over salad just
before serving, and toss to coat.
Stuffed Celery
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1/4 cup chopped walnuts
20 green olives with pimento, chopped
1 bunch celery, cut into bite-size pieces
In a medium bowl, mix together the cream cheese and sour cream.
Stir in the walnuts and
chopped olives. Spread filling onto the celery
pieces. It's also good on crackers.
Mini Sweet Potato Pies
3/4 pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)
Place the sweet potato in a saucepan with just enough water
to cover. Bring to a boil,
and cook until fork tender, about 5 minutes.
Drain and mash with a fork or potato masher.
Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust
into 24 small balls.
Press them into the cups of two 12 cup mini muffin
pans to make tartlet shells. Set aside.
Spoon the sweet potato into a blender or food processor, and add the
evaporated milk,
egg whites, white sugar, brown sugar, cinnamon,
nutmeg, and cloves. Puree until smooth.
Spoon about 1 tablespoon of
this mixture into each tart shell.
Bake for 10 minutes in the preheated oven, or until a toothpick
inserted into one of the tarts
comes out clean. Cool in the pans over a
wire rack. Garnish each tart with a
cranberry half before serving.
Cranberry Salad
1 pound fresh or frozen cranberries
2 cups white sugar
1 (20 ounce) can crushed pineapple
8 ounces miniature marshmallows
1 banana, peeled and sliced
1/2 cup heavy cream, whipped
If using frozen cranberries let thaw before using. In a food
processor or blender grind
the cranberries. Add the sugar, crushed
pineapple and marshmallows.
Let mixture stand overnight.
Just before serving stir in the sliced banana and whipped cream.
Sugar Coated Pecans
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy.
In a separate bowl,
mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the
nuts, and toss them
in the sugar mixture until coated. Spread the nuts
out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until
smooth. Blend in
eggs one at a time. Remove 1 cup of batter and spread
into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and
stir gently until well
blended. Carefully spread over the batter in the
crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost
set. Allow to cool,
then refrigerate for 3 hours or overnight. Cover
with whipped topping before serving.
Brownies in a Jar Recipe - Classic Cocoa Recipe
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You
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