Category Archives: Debbie’s Favorites

Banana Nut Bread

2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup mashed bananas (2-3 medium)
1/2 cup margarine or butter, softened
3 Tbsp. milk
2 eggs
1 cup coarsley chopped walnuts

Heat oven to 350 degrees. Prepare two loaf pans by spraying them with non-stick cooking spray.

In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed bananas, margaine or butter, and milk. Beat with an electric mixer on low setting until blended, then beat on high for 2 minutes. Add eggs and remaining 1 cup of flour, and beat until well blended. Stir in the walnuts.

Pour equal amounts of batter into the two loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a wooden pick inserted near the center of the loaf comes out clean. Cool for 10 minutes. Remove from pans and cool on wire racks.

To make these up to one month ahead, simply bake the loaves and cool completely. Place each loaf in a freezer bag and freeze up to one month. Thaw for 1 hour at room temperature before slicing.

Cowboy Beef Dip

1 lb. ground beef
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped sweet green pepper
1 can (10 3/4 oz.) nacho cheese soup, undiluted
1/2 cup picante sauce or salsa
1/4 cup sliced ripe olives
1/4 cup (half a small can) chopped green chilies
1/4 tsp dried oregano
1/4 tsp pepper
1/4 cup shredded cheddar cheese
1/4 cup chopped green onions
2 Tbsp. sour cream
Extra chopped sweet peppers
Tortilla Chips for dipping

In a large skillet, cook the beef until meet is no longer pink. Add chopped onions and sweet peppers and cook until tender. Drain. Stir in soup, salsa, ripe olives, chilies, oregano and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally to keep from sticking.

Pour into serving dish and top with shredded cheese, sour cream, green onions and peppers, as desired.

Serve warm with tortilla chips.

Spiced Cranberry Spread

1 pkg (8 oz) cream cheese
1/2 cup canned whole berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp. ground red pepper
1/4 cup slivered almonds, toasted

Spread cream cheese onto a small serving plate (less than 9 inches in diameter).

Mix together the cranberry sauce, orange marmalade, and red pepper. Spoon mixture over the cream cheese; top with almonds.

Serve with crackers (Ritz).

Corn Casserole

1 can (10 3/4 oz.) cream of chicken soup
1/2 cup milk
2 eggs
1 can (16 oz.) whole kernel corn, drained
1 package (8 oz.) corn muffin mix
1/4 cup grated Parmesan cheese
1 can (2.8 oz. or about 1 1/3 cups) French fried onions

Heat oven to 35 degrees F. Spray non-stick spray in a 1 1/2 qt. casserole dish.

Beat together soup, milk and eggs in medium bowl using a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup of the onions. Pour the soup mixture into the casserole.

Bake for 30 minutes or until the mixture is hot. Top with remaining onions and back for another 5 minutes or until the onions are golden brown.

Lime Poke Cake

Cake:
1 box white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs

Lime Filling:
1 can (14 oz) sweetened condensed milk
3/4 cup whipping cream
1/2 cup lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color

Frosting:
1 small container whipped topping
grated lime peel for garnish

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with non-stick spray.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate at least 1 hour.

Spread whipped topping over cake; sprinkle with lime peel. Add other garnish (lime slices, strawberries, etc.), as desired. Store covered in refrigerator.

Cheesy Broccoli Casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded cheddar cheese
1/3 cup dry bread crumbs
2 teaspoons butter, melted

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling. Yield: 6 servings.

Mystery Pecan Pie

1 9″ pie crust, unbaked
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans

Place pie crust in 9-inch glass pie pan. Heat oven to 375°F.

In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.

In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended.

Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.

Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Stuffed Jalapeno Peppers

1 lb. bulk sausage
8 oz. cream cheese
1 cup fresh grated parmesan cheese
1 lb. fresh jalapeno peppers

Brown sausage, mix with cream cheese and parmesan.

Wash and slice the peppers in half length-wise. Be sure to remove the stem and all the seeds. Fill the peppers with sausage/cheese mixture and place on cookie sheet. (For easier cleanup, line the cookie sheet with foil.) Bake at 350 for 15 minutes or until lightly browned on top.

Can be baked the night before and then re-heated in the microwave when ready to serve.

Orange Fluff Salad

1 (12 ounces) carton small curd cottage cheese
1 (3 ounces) package orange gelatin
1 (11 ounces) can mandarin oranges, drained
1 (15 ounces) can crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
1 (8 ounces) carton Cool Whip

In a large mixing bowl, combine cottage cheese and dry orange gelatin and mix well. Stir in Mandarin oranges, pineapple, coconut, and pecans. Fold in Cool Whip. Refrigerate.

Serve in a pretty clear bowl to show it off.

Yield: 8 to 10 servings

Sour Dough Bread

1 cup Sourdough Starter (see recipe below)
5 1/2 to 6 cups all-purpose flour
1 package active dry yeast
1 1/2 cups water
3 tablespoons sugar
3 tablespoons margarine or butter
1 teaspoon salt
Cornmeal

Bring Sourdough Starter to room temperature. In a large mixing bowl, combine 2 1/2 cups of the flour and yeast; set aside. In a saucepan, heat and stir water, sugar, margarine or butter, and salt just till warm (120 to 130 degrees) and margarine almost melts. Add to flour mixture. Add Sourdough Starter. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place till double (45 to 60 minutes).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a large baking sheet. Sprinkle with cornmeal. Shape each half of dough into a ball. Place on prepared baking sheet. Flatten slightly to 6 inches in diameter. With a sharp knife, make crisscross slashes about 1/4 inch deep across the tops of the loaves. Cover and let rise in a warm place till nearly double (about 30 minutes).

Bake in a 375 degree oven for 30-35 minutes or till bread tests done (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over-browning). Cool on a wire rack. Makes 2 loaves.

Sour Dough Starter
1 pkg. active dry yeast
2 1/2 cups warm water (105 to 115 degrees)
2 cups all-purpose flour
1 tablespoon sugar or honey

In a large mixing bowl, dissolve yeast in 1/2 cup of the warm water. Stir in the remaining water, flour, and sugar or honey. Stir till smooth. Cover the bowl with 100% cotton cheesecloth. Let stand at room temperature (75 to 85 degrees) for 5-10 days or till the mixture has a sour fermented aroma, stirring 2 or 3 time each day. (Fermentation time depends upon the room temperature: a warmer room hastens fermentation.)

When fermented, transfer Sourdough Starter to a 1-quart jar. Cover with the cheesecloth and refrigerate. Do not cover jar with a tight-fitting lid. If starter isn’t used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days till used.

To use starter, bring desired amount to room temperature. For every 1 cup used, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into the remaining amount. Cover and let stand at room temperature at least 1 day or till bubbly. Then refrigerate for later use. Makes about 2 cups.