Chocolate-Chip Banana Muffins

Wisconsin family and friends involved us in an email Recipe Exchange.

This recipe was sent by Heather.

1 stick butter, softened (or 1/2 c. butter)
1 c. sugar
2 eggs
1 tsp. baking soda
1/2 c. sour cream
2 bananas, mashed well
1 1/2 c. flour
1 tsp. baking powder
1 tsp. vanilla
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
Paper muffin cups

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.

2. Cream the butter and sugar with a mixer. Add eggs and mix well.

3. Dissolve baking soda in the sour cream. Let it "rise" for a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in.

4. Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand. Fill muffin cups. Bake for 25-30 minutes. Recipe makes approximately 1 1/2 dozen.

Eggs Florentine Casserole

On this Father’s Day 2009, Spring sliped away at 1:45 this morning, according to the U.S. Naval Observatory. The sun reached its summer solstice in the Northern Hemisphere.

Joan rose early and prepared this casserole for our brunch. Michael was home for the weekend and he joined us at the table. While the day outside got off on a dreary, misty start, this dish immediately transformed the gloom into smiley faces.

Makes 6 servings

Prep 10 minutes

Bake at 375º for 40 minutes

1 large potato, about 10 ounces, diced
12 eggs
1 cup reduced-fat shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
2 packages (10 ounces each) frozen chopped spinach,
thawed and water squeezed out
2 ounces Canadian bacon, finely chopped

1 - Place potato in micro-safe dish. Add 1/2 cup water and cover with plastic, venting at corner. Microwave 5 minutes on HIGH. Drain and reserve.

2 - Heat oven to 375º. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

3 - In a large bowl, whisk together eggs, cheeses, salt, nutmeg and black pepper. Stir in spinach and potato.

4 - Pour egg mixture into prepared baking dish. Sprinkle the chopped Canadian bacon over the top. Bake at 375º for 40 minutes or until set in center. Cool slightly before serving.

Source: May 2009 Family Circle - p. 199.

Italian Salad Soup

In her nutrition column this morning Christine Gutelius discussed fiber. Gutelius featured this soup made with high fiber vegetables and whole grains.

Joan prepared the soup and served it with grilled chicken sandwiches.


Italian Salad Soup

Makes about 8 cups

1 tablespoon oil

1 small onion, chopped

1/2 cup thinly sliced carrot

1/2 cup sliced celery

2 cloves garlic, minced

4 cups leaf or Romaine lettuce or other greens, coarsely chopped

4 cups chicken or vegetable broth

1/2 cup dried lentils

1 1/2 teaspoons dried basil (or 1 tablespoon fresh basil)

14-ounce can crushed tomatoes

1/4 cup uncooked quick-cooking brown rice

Heat oil in large pan and saute onion, carrot, celery, garlic and lettuce for 5 minutes. Add broth, lentils and basil. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add tomatoes and rice. Cover and simmer another 10 minutes or until lentils and rice are tender.

Tilapia Puttanesca

Venturing into the freezer, Joan discovered some tilapia. She used this mild slightly sweet, fine texture meaty fish to create this tasty meal.

Start to Finish: 25 minutes

1 lb. skinless fresh or frozen tilapia fillets
1/8 tsp. salt
1/2 medium red onion, cut in wedges
1 Tbsp. olive oil
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes
1/2 tsp. dried oregano, crushed
1/4 tsp. crushed red pepper
1/4 cup pitted black olives
1 Tbsp. capers, drained (optional)
2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley

1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.
2. In large skillet cook onion in olive oil over medium heat 8 minutes or until tender, stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
3. Add olives and capers to sauce. Top with tilapia filltets.Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minute more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley.

Makes 4 servings.

Joan serve this dish over brown rice.

Strawberry Waffle Sundaes

Seeing this magazine cover on his mother's book stool, Michael requested this dessert for his birthday.

After a birthday meal of Lasca’s Chicken Parmasen and penne with tomato sauce, we made the waffles and everyone built their own sundae. Diane provided the chocolate sauce - the famous fabled Schrafft’s.

1 container (1 pound) fresh strawberries, hulled and sliced
2 tablespoons orange juice
1 1/2 tablespoons sugar
Krusteaz Belgian Waffle Mix
9 cups Neapolitan ice cream
6 tablespoons whipped topping
Chocolate sauce, for drizzling

1. In a medium-size bowl, toss together strawberries, orange juice and sugar. Refrigerate.
2. Make waffles, as per manufacturers's directions.
3. To serve - place the makings on the dessert table and allow everyone to build their own sundae.

Suggestion: Place one waffle section on a plate. Top with 1 ½ cups of ice cram, ½ cup of strawberry mixture and a second waffle. Add a few more strawberries and dollop with one teaspoon whipped topping. Drizzle with chocolate sauce and serve.

MAKES 12 servings (1/2 stack each)
PREP 10 minutes
COOK 3 minutes each batch


Mario Batali take notice!

Mix it up by adding bananas or raspberries to your fruit topping opt for solid flavor ice creams.


Emeril Lagasse add some BAM! to your meal.

Recipe borrowed from Family Circle - recipe submitted by Julie Miltenberger.

Fruit Basket

Mother's Day - Sunday May 10, 2009

Prepared by Edible Arrangements, these chocolate covered pineapple slices, plump strawberries and crisp grapes resemble a bouquet of flowers in blossom.

Easter Sunday Dinner - 11/12/09

Easter Centerpiece

*********************

Strawberry Spinach Salad

2 bunches spinach - wash & drained
1/2 pt. strawberries - hulled & sliced
1/2 c. sugar
1 tbsp. poppy seeds
1/4 tsp. worchestershire sauce
1/4tsp. paprika
1/2 c. veg. oil
1/4 c. cider vinegar

Toss spinach and strawberries in salad bowl. Blend together remaining ingredients for dressing. Drizzle over salad and serve. all ingredients in saucepan.

Recipe borrowed from Mid-Lakes Navigation.



З Великодніми святами

Simple Hollandaise Sauce

Prep: 5 min. Total: 10 min.

1/2 cup Kraft Mayo Light Mayonnaise
1/2 cup plain nonfat yogurt
1 tsp. yellow mustard
1 tsp. lemon juice

MIX all ingredients in saucepan.

COOK on low heat 5 min. or until heated through, stirring constantly.

SERVE over hot steamed fresh asparagus sugar snap peas or broccoli.

Makes 1 cup or 8 servings, 2 Tbsp. each.

JAZZ IT up: Serve sauce over vegetables as directed, then garnish with chopped fresh parsley or finely chopped red peppers.



Easter Gift

Sweet Potato Casserole

Southerners sure have taken a liking to their sweet potatoes and thank goodness they'll never stop creating new ways to serve them up!

1 cup chopped pecans
1 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup (1 stick) butter softened, divided
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cans (29 ounces each) sweet potatoes, drained and mashed (see Note)

Preheat the oven to 350°F. In a medium-sized bowl, combine the pecans, brown sugar, flour, and 1/4 cup butter; mix until crumbly, then set aside. In a large bowl, combine the remaining ingredients, including the remaining 1/4 cup butter; mix well. Spoon into a 3-quart casserole dish that has been coated with nonstick cooking spray. Sprinkle the pecan mixture evenly over the potato mixture and bake for 45 to 50 minutes, or until heated through and bubbly.

6 to 8 servings

Note: Canned sweet potatoes and yams are practically interchangeable, and in some parts of the country you can get only one or the other. Either one can be used in this recipe.

Borrowed from Mr. Food’s Simple Southern Favorites p. 239.



Tracy & Dan's Wedding Table Arrangement

Broccoli Casserole

This never-fail recipe is a great favorite with everybody.

Two 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp Cheddar cheese
One 10 3/4-ounce can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed Ritz or cheese crackers
2 tablespoons butter, melted

1. Preheat the oven to 350°F. Spray a 13-by-9-inch baking dish with vegetable oil cooking spray.

2. In a large mixing bowl, combine the broccoli, mayonnaise, cheese, soup, and eggs. Mix well with a metal spoon (the mixture is rather stiff and could break the handle of a wooden spoon). Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes, or until set and browned.

Serves 8 to 10

Borrowed from Paula Deen & Friends - Living It Up, Southern Style p. 49.