Another Banana Bread

Source: All Recipes

I had two sad bananas that I needed to get rid of. I can't stand to just toss them - poor neglected nanners. The last recipe I made called for at least 5 bananas. That wasn't going to work so I found this one that called for three. I ended up halfing the recipe - not recommended but it turned out fine.

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed

DIRECTIONS
Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Chicken Enchiladas

Source: All Recipes

These are by far one of my favorite things to to eat. : )

Chicken Enchiladas

INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup

*1 (10.75 ounce) can condensed cream of chicken soup *the original recipe does not call for this but I like to double the sauce*
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom and chicken soups and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

*To make the tortillas easier to work with I heat them up for a few seconds*

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Top with sour cream and enjoy!!!

The Best Creamed Corn

Source: All Recipes

We celebrated Thanksgiving the Saturday after with J's family at his mom's house. His brother's wife made the best creamed corn which prompted me to find this recipe on - where else - All Recipes. This is not exactly her recipe but very very close. I can't wait to make this on Christmas. Very very good.

2 (20 ounce) packages frozen corn kernels, thawed
1 cup whipping cream *she used half and half*
1 cup milk
1 teaspoon salt
1/4 teaspoon monosodium glutamate (MSG, or Accent flavor enhancer) *she used season salt*
2 tablespoons sugar
white or cayenne pepper
2 tablespoons flour *she used Bisquick*
2 tablespoons butter, melted

Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

Aunt Donna's Sweet Potatoes

Every year for Thanksgiving we make my Aunt Donna's Sweet Potato recipe. This is the one thing I can eat and not get sick of. It's the first on my plate and the first to be eaten.

Ingredients

5 good size sweet potatoes or yams (cleaned, peeled and cut into 1 - 2 inch rounds)

1 cup of brown sugar

1/2 cup of water

2 tbls of butter

Arrange the potatoes/yams in a skillet - cover with brown sugar and butter. Pour water over everything. Cover and simmer until soft (not mushy). This is usually about 30 - 45 minutes. I always double the sauce because it is so yummy!!!

Sugar Cookies

My son was in the mood for some dessert but I really wasn't in the mood to make something that would take a lot of time or energy. Sugar Cookies was exactly what I was looking for.

Source:

All Recipes

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

*I sprinkled a little sugar on the cookies while they were still hot*

Chinese Take Out - Made at Home

Sunday night I made some wonderful Chinese dishes. Orange Chicken, Kung Pao Chicken and Fried Rice. It was labor intensive but oh so well worth the time and effort. Earlier in the day I made the rice for the fried rice (it has to be cold) and marinated the chicken for the Kung Pao.

Unfortunately the lighting was awful so I have no pictures of my own.

Fried Rice

Source: About.com

INGREDIENTS

1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
Preparation:Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Kung Pao Chicken

Source - All Recipes

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

DIRECTIONS
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

*Recommend a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least a cup of water.

Orange Chicken - Panda Express

Source: Recipezaar.com

INGREDIENTS
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili peppers
1/4 cup green onions, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

DIRECTIONS
Place chicken pieces in large bowl.
Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together.
Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
(Do not overcook chicken).
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
Add and stir-fry crushed chiles and green onions.
Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickened.
Stir in sesame oil and orange zest if desired.

Pumpkin Bread

Source: All Recipes

My mom makes the absolute best pumpkin bread ever! So when I decided to tackle making pumpkin bread I was a bit nervous. I found this recipe and decided to go for it. Surprisingly, my first attempt was really good. Next time I'll reduce the cooking time by just a bit - the sides got a little over done. But other than that - it was very good.

INGREDIENTS
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs

DIRECTIONS
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.