My new favorite Banana 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)
Directions

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.

One loaf we ate right away. The second loaf we are savoring each morning for breakfast this week. The rest, I wrapped tightly and froze. You HAVE to make this. It is DELICIOUS! It is, by far, the best banana bread recipe I've ever made! Eat your heart out, Southern Living!

Chipotle Bean Burritos

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

I found this in an old Cooking Light magazine. At first, I thought I'd have a hard time finding the chipotle chile powder. However, I found it very easily in the spice section at our local Wal-Mart. But I guess you could easily use regular chili powder if you wanted. But the chipotle gives it a smokier, spicier flavor. And don't let the 1/2 tsp. amount fool you. More than that and it would be too spicy.
I was a tad leary at first when I made this, because Chad is usually not a fan of meatless meals. But he didn't even notice it was missing. The burritos are very filling and both kids even like it, too! This recipe is a good one for the budget and one that is a definite keeper!

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
2 packages chocolate bark, regular or white chocolate (I usually buy one of each and then do half of the balls white and half regular. You probably won't use it all.)
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix the crumbled cake thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.)
Melt chocolate in microwave per directions on package. I prefer to use a double boiler on the stove, that way the chocolate doesn't get hard. I start with about half the package and add squares as needed. My cousin, Lori, puts a glass bowl in an electric skillet, then pours water in the skillet. She simmers the chocolate in the glass bowl and it stays soft that way, as well. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I found this recipe over at Bakerella's sight. I'm not a big baker, but these tasty little balls are so easy, even I can do it! If you make these one time for any party or get together, you'll never be allowed to show up again without them!

You can easily substitute a different flavored cake mix if you'd like.

Crock Pot Meatloaf

Who knew you could make meatloaf in the crockpot? Not me! But I made this the other day and it turned out heavenly! You should try it. And soon.

* 2 eggs
* 3/4 cup milk
* 2/3 cup seasoned bread crumbs
* 2 teaspoons dried minced onion
* 1 teaspoon salt
* 1/2 teaspoon rubbed sage
* 1 1/2 pounds ground beef
* 1/4 cup ketchup
* 2 tablespoons brown sugar
* 1 teaspoon ground mustard
* 1/2 teaspoon Worcestershire sauce

Directions

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees.
2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

Cooking when counting calories

In December, I went for a checkup to a new doctor and we discussed some different things going on with my body. Along with some other recommendations, she told me I needed to add in more vegetables to our diet. Well, duh! Who doesn't? So after the first of the year, I decided to be more careful in what I cook. Mainly trying to count calories and stay within the 2,000 calorie recommendation as well as making healthier choices. So we've started small steps like: not buying soft drinks for home, switching to whole wheat bread, switching to skim milk, and cutting out the fatty snacks like chips and cookies. One of the websites that was very helpful in getting started was the USDA. It gives lots of recipes and meal planners to get you started.
My main complaint so far is that cooking is just not as fun anymore! Having a meat and two vegetables with a salad is only so interesting after awhile. I will say that I am even more prepared than I ever have been before. I've been spending one day getting everything ready for the week. Then during the week, I just have to grab things and go! I don't know how long it will last, but it has been fun giving it a try!

Pecan Cheesecake Pie Recipe

Ingredients:

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Makes 8 servings

Fruit Pizza

Sugar Cookie Crust:
3/4 cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt

Cook for 10-12 min. @ 350 degrees

Topping:
1/2 of cream cheese (4 oz.), softened
1/6 cup powder sugar
1 small or 1/2 big container of cool whip

Mix the cream cheese and powder sugar until soft and smooth then add in the cool whip.
Place any kind of fruit on top and refrigerate and enjoy! I personally, like to add blueberries, sliced strawberries and sliced kiwi. But you can add anything you like. This is a good dessert!

Chicken and Wild Rice

4 chicken breasts
1 1/2 tsp. seasoning salt
1 box Uncle Ben's Wild Rice
1 can of cream of chicken soup
1 c. milk

Season chicken breasts with seasoning salt. Lay in a lightly greased 2 qt. casserole dish. Mix Wild Rice, seasoning packet (comes in the box), soup, and milk. Pour over chicken. Cover with foil and bake at 350 for 1 1/2 to 2 hours. I like to take off the foil the last 5 or 10 minutes of baking to lightly brown the top. I found this recipe years ago on the back of the rice box. It's been a family favorite of our for a long time! It makes about 4-6 servings, depending upon the size of the breasts.

Grandma's Sweet Potato Casserole

3 c. mashed sweet potatoes (about 5 medium sweet potatoes)
1/2 c. white sugar
1/2 c. packed brown sugar
2 eggs
1 stick of butter, softened
1/2 c. milk
2 tsp. cinnamon

Mix ingredients with a mixer. Spread into a 13 x 9 dish.

1/2 c. flour
1/2 c. brown sugar
3/4 c. pecans, chopped
1 stick of butter, melted

Mix flour, brown sugar and pecans. Sprinkle on top of potato mixture. Drizzle melted butter over pecan topping. Bake for 30-45 minutes at 350.

Note: Don't waste time peeling the sweet potatoes. Boil them whole and then let them cool. Split the skin open with a knife and it will slide right off! This is a family favorite for years!

Flat Bread Tacos with Ranch Sour Cream

1 c sour cream
2 tsp ranch salad dressing mix
1 tsp lemon juice
1-1/2 lbs ground beef
1 can (15 oz) pinto beans,rinsed and drained
1 can (14-1/2 oz) diced tomatoes,undrained
1 envelope taco seasoning
1 Tbs hot pepper sauce
1 tube (16.3oz) large refrigerated biscuits
Optional Toppings: sliced ripe olives,shredded lettuce,cheddar cheese

In small bowl,combine sour cream,dressing mix and lemon juice;chill until tacos are ready to serve.
In large skillet cook beef over med. heat until no longer pink;drain. Add the beans, tomatoes, taco seasoning and hot pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6" circle. In a small non-stick skillet over med. heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 Tbs ranch sour cream; top each with 2/3 c meat mixture. Sprinkle with toppings, if desired.

Made these tonight and they will definitely go in the rotation. Amazing!

Ladies Luncheon

Today we had our ladies luncheon at Edgewater Grille in Newburgh. The theme was 'happiness' and each table head was supposed to decorate their table in the theme of 'what makes them happy'. One thing that makes me happy is candles! I love candles. But I needed a little more to go on than just candles. So while my Mom was here, we went to Hobby Lobby to get some nice fall decorations. Some of the other table themes were: princess theme, smiley face theme, Starbucks coffee theme, and another fall theme. I'll let you guess which one is mine!
The reason I'm putting this on my Lunch Lady blog is since I have a centerpiece tab on the side bar. And also, the centerpieces can give you some ideas to go on if ever in need of a centerpiece idea!
We had a really great time. We had about 40 ladies come and it made for a really special day!

Penne Gorgonzola with Chicken

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley


Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

I made this tonight for dinner. It was absolutely heavenly!!!

Buttery Soft Pretzels

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

Chicken Enchiladas

4 boneless, skinless, chicken breasts
30 oz. enchilada sauce
1 can diced green chilies
1 can black beans, rinsed and drained
10 flour tortillas
2 c. Mexican shredded cheese

In crock-pot, combine chicken, enchilada sauce, chilies and beans. Cook on low heat for 8 hours. Remove chicken breasts; shred with two forks. Put 1/2 c. sauce mixture into each of two 9 inch square, greased, baking dishes. Stir in 1 cup of sauce into shredded chicken. Roll about 1/3 c. of chicken mixture into each of the tortillas. Put five enchiladas into each baking dish (they will be tight). Spread remaining sauce over enchiladas. Top both with cheese. Cover one and bake at 350 for 20 minutes. Remove foil and bake for 5 minutes more.
Cover second dish tightly and freeze for up to three months. When ready to serve, thaw in fridge overnight. Remove from fridge 30 minutes prior to baking. Bake as directed for other casserole. Yield: 4 servings each casserole

I made this tonight and it was delicious!

Sante Fe Chili

1 lb. ground beef
1 small onion, chopped
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 small can shoepeg corn
1 can Rotel tomatoes (diced tomatoes with green chilies)
1 11 oz. can vegetable juice
1 envelope Ranch dressing mix
1 envelope taco seasoning mix

Brown ground beef and onion. Drain. Mix all ingredients in a slow cooker. Cook over low heat for 8-9 hours or on high for 4-5 hours. Serve with your favorite chili toppings. Delicious!