Another recipe I used from Money Saving Mom's blog. These are really good and are great frozen too!
4 eggs
2 c. sugar
1 (16 oz) can pureed pumpkin
1 1/2 c. oil
3 c. flour
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
Tuesday, June 30, 2009
Banana Bread
I wanted to try the Money Saving Mom's favorite banana bread recipe. It is good, but I still prefer my mom's recipe better. Try it out and see what you think.
2 c. flour (all purpose, whole-wheat, or a mixture of both)
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp salt
1/2 c. vegetable oil
1 c. sugar
2 eggs, beaten
3-4 bananas, mashed
1/2 tsp vanilla
3 tbsp. milk
Stir together dry ingredients. Beat together remaining ingredients. Add wet ingredients to dry ingredients and blend until just combined. Pour into greased loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted into bread comes out clean. Cool in pan for 10 minutes and then transfer to a wire rack.
2 c. flour (all purpose, whole-wheat, or a mixture of both)
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp salt
1/2 c. vegetable oil
1 c. sugar
2 eggs, beaten
3-4 bananas, mashed
1/2 tsp vanilla
3 tbsp. milk
Stir together dry ingredients. Beat together remaining ingredients. Add wet ingredients to dry ingredients and blend until just combined. Pour into greased loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted into bread comes out clean. Cool in pan for 10 minutes and then transfer to a wire rack.
Noodle Bowl
Found this recipe online from Southern Living. In order to serve both my hubby and I, I doubled the recipe.
1 (3 oz.) package of Oriental-flavored ramen noodle soup mix
2 cups water
1 chopped green onion
2 tablespoons chopped fresh cilantro
½ c. fresh snow peas, trimmed
6 peeled and deveined medium-size raw shrimp (26/30 count)
¼ c. shredded napa cabbage
1 to 2 Tbsp. chopped peanuts
Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts.
Note: You can substitute ½ c. chopped cooked chicken for the shrimp.
1 (3 oz.) package of Oriental-flavored ramen noodle soup mix
2 cups water
1 chopped green onion
2 tablespoons chopped fresh cilantro
½ c. fresh snow peas, trimmed
6 peeled and deveined medium-size raw shrimp (26/30 count)
¼ c. shredded napa cabbage
1 to 2 Tbsp. chopped peanuts
Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts.
Note: You can substitute ½ c. chopped cooked chicken for the shrimp.
Wednesday, June 24, 2009
Bubba's Creamy, Spicy Seafood Pasta
My sister gave me the Paula Deen Family Cookbook for my birthday and I tried this recipe for dinner tonight. Tasted just like a restaurant in Jersey! So good! If you are not a pasta lover, you can substitute with sausage, hamburger, chicken.
2 tbsp. olive oil
2 cloves garlic, minced
1/2 c. vodka
1 - 14 oz. can crushed tomatoes
1/2 c. heavy cream
1/2 tsp. red pepper flakes, or to taste
salt and pepper
1/2 pound bay scallops
1/2 pound large shrimp, peeled, deveined and cut crosswise into thirds
1 pound uncooked linguine
Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, for 3 to 5 minutes, until thickened. Add the seafood and cook for about 3 minutes, until it's just opaque.
Meanwhile, cook the pasta in a large pot of boiling water according to the package directions. Drain and transfer the pasta to a large bowl, pour the sauce over it, and toss to combine.
Serve immediately.
2 tbsp. olive oil
2 cloves garlic, minced
1/2 c. vodka
1 - 14 oz. can crushed tomatoes
1/2 c. heavy cream
1/2 tsp. red pepper flakes, or to taste
salt and pepper
1/2 pound bay scallops
1/2 pound large shrimp, peeled, deveined and cut crosswise into thirds
1 pound uncooked linguine
Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, for 3 to 5 minutes, until thickened. Add the seafood and cook for about 3 minutes, until it's just opaque.
Meanwhile, cook the pasta in a large pot of boiling water according to the package directions. Drain and transfer the pasta to a large bowl, pour the sauce over it, and toss to combine.
Serve immediately.
Strawberry Pie
I got this recipe from Tammy's Recipes. So good!
3 T cornstarch
1 c sugar
1 c cold water
2 T white corn syrup
2 T strawberry flavored gelatin
3 drops f red food coloring (optional)
about 3 c. washed strawberries, sliced or diced ) - I used 4 cups
one 9 inch baked pie pastry
Combine and cook first 4 ingredients for 5 or 6 minutes, stirring until thick to prevent lumps.
Remove from heat and while still hot add strawberry gelatin and red food coloring.
Pile strawberries high in baked pie shell and pour glaze over strawberries. Chill and serve with cool whip!
YUMMO!
3 T cornstarch
1 c sugar
1 c cold water
2 T white corn syrup
2 T strawberry flavored gelatin
3 drops f red food coloring (optional)
about 3 c. washed strawberries, sliced or diced ) - I used 4 cups
one 9 inch baked pie pastry
Combine and cook first 4 ingredients for 5 or 6 minutes, stirring until thick to prevent lumps.
Remove from heat and while still hot add strawberry gelatin and red food coloring.
Pile strawberries high in baked pie shell and pour glaze over strawberries. Chill and serve with cool whip!
YUMMO!
Thursday, May 14, 2009
Classic Potato Salad -
6 medium potatoes (2 lbs)
1 1/4 c. mayo
1 tbsp. mustard
1/2 tsp salt
1/4 tsp black pepper
1 c. sliced celery
1/3 c. chopped onion (I used red onion)
1/2 c. chopped sweet or dill pickles/relish (I used sweet relish)
6 hard-cooked eggs, coarsely chopped
In a medium pan place potatoes and a small amount of water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20-25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes. ( I peeled them before I cooked them)
Meanwhile, for dressing, in a large bowl combine the mayo, mustard the 1/2 tsp salt and pepper.
Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6-24 hours.
I got this recipe out of my Better Homes and Gardens cookbook.
1 1/4 c. mayo
1 tbsp. mustard
1/2 tsp salt
1/4 tsp black pepper
1 c. sliced celery
1/3 c. chopped onion (I used red onion)
1/2 c. chopped sweet or dill pickles/relish (I used sweet relish)
6 hard-cooked eggs, coarsely chopped
In a medium pan place potatoes and a small amount of water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20-25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes. ( I peeled them before I cooked them)
Meanwhile, for dressing, in a large bowl combine the mayo, mustard the 1/2 tsp salt and pepper.
Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6-24 hours.
I got this recipe out of my Better Homes and Gardens cookbook.
Wednesday, May 6, 2009
Avocado- Mango Chicken
1/4 c. Worcestershire sauce
1 tablespoon soy sauce
2 tsp. adobo sauce (from canned chipotle chiles)
2 limes
1 avocado
4 boneless chicken breasts
1 large mango
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped onion
2 tbsp. sea salt
Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl and refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 30 minutes. Remove chicken from the oven, place breast on a plate and top with salsa.
I got this recipe from the Self magazine email newsletter and decided to try. Really yummy..hubby prefers I don't use onion next time. Still a great flavor!
1 tablespoon soy sauce
2 tsp. adobo sauce (from canned chipotle chiles)
2 limes
1 avocado
4 boneless chicken breasts
1 large mango
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped onion
2 tbsp. sea salt
Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl and refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 30 minutes. Remove chicken from the oven, place breast on a plate and top with salsa.
I got this recipe from the Self magazine email newsletter and decided to try. Really yummy..hubby prefers I don't use onion next time. Still a great flavor!
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