Banana Chocolate Chip Oatmeal Cookies and Chocolate Peanut Butter Treats

Banana Chocolate Chip Oatmeal Cookies
1 C flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 Tbsp. butter, softened
½ C sugar
½ C. brown sugar
1 mashed medium banana
1 egg, beaten
1 tsp. vanilla extract
1 ½ C oats
1 C. chocolate chips

Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside until needed. In a small bowl combine, flour, baking powder, baking soda, and salt. In a large bowl combine butter and both sugars. Beat in the egg and banana followed by the vanilla. Gradually add in the flour mixture. Stir in the oats and chocolate chips, dough will be very stuff, combine until everything is moistened. Drop dough by the spoonful onto the prepared cookie sheets, bake for 10-15 minutes or until set and slightly browned. Let cookies cool for 5 minutes on the cookie sheets and then transfer to wire racks to cool completely.


Chocolate Peanut Butter Treats
1 C. light corn syrup
1 C. sugar
1 C. peanut butter
6 C. crispy rice cereal, like Rice Krispies
2 C. chocolate chips
Nonstick cooking spray

Place corn syrup and sugar into a saucepan and cook over medium heat, stirring constantly until sugar dissolves and the mixture just comes to a boil. Remove from heat and stir in the peanut butter. In a large bowl combine sugar mixture with the cereal. Stir until all the cereal is coated. Turn into a 9 x 13 inch baking dish and press down evenly, set aside. Melt chocolate over low heat stirring constantly. Spread evenly over the cereal mixture. Let stand until firm then cut into bars.

Crockpot Roast

Crockpot Roast

3 lb. beef roast

2 packets dry Italian dressing mix (you can also use dry Ranch dressing mix)

1 cup water

Place beef in a crockpot, sprinkle dressing packet contents over meat, pour water over all. Cook on low 6-8 hours or until done.

Seven Layer Salad

Seven Layer Salad

1 bag (10 oz) salad greens

1 bunch radishes, thinly sliced

5 medium green onions, thinly sliced

2 medium celery stalks, thinly sliced

12 slices bacon, cooked and crumbled

1 package (10 oz) frozen green peas, thawed

1 1/2 C mayonnaise or salad dressing

1 C shredded Cheddar cheese

 

Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours.

Marinated Salad

Marinated Salad

1 C. carrots, cut up
1 C. broccoli, cut into florets
1 C. cauliflower, cut into florets
1 (4 oz.) can sliced olives
1 C. Italian salad dressing

Put cut vegetables in a bowl. Pour salad dressing over the vegetables and mix. Cover and put in the refrigerator to marinate.

Beef Roast with Bacon and Green Chili Gravy

Beef Roast with Bacon and Green Chili Gravy

4 slices bacon, cooked and crumbled
1 (3 lb.) beef roast
Garlic powder, to taste
Salt, to taste
Pepper, to taste
2 medium carrots, chopped
1 (4 oz) can diced green chilies
¼ C. water
¼ C. chili sauce
1 Tbsp. flour
Nonstick cooking spray

Spray a crockpot with nonstick cooking spray and place meat inside. Season with garlic powder, salt and pepper. Place bacon and carrots on top of meat. In a bowl combine green chilies, water, chili sauce and flour, mix well and pour over the meat in the crockpot. Cover and cook on low for 8-10 hours or until done. Serve gravy from bottom of the crockpot over the meat when serving if desired

Spanish Macaroni

Spanish Macaroni

1 lb. ground beef

1 green pepper, chopped

1 onion, chopped

2 C. water

1 (8 oz.) can tomato sauce

2 (14.5 oz.) cans stewed tomatoes, broken up a bit, undrained

1 1/2 c. macaroni, uncooked

1 Tbsp. chili powder

Cook the ground beef in a frying pan; drain off any fat. Add the remaining ingredients and mix with the meat. Bring to a boil; then turn the heat to low. Cover and cook on low heat until the macaroni is done (about 10 to 15 minutes). Stir occasionally so the macaroni will not stick to the pan.

Crockpot Split Pea Soup

Crockpot Split Pea Soup

2 C dried green split peas

1 meaty hambone or 1 large ham hock

3 carrots, peeled and sliced

1/2 C chopped onion

2 stalks celery, sliced

2 cloves garlic, minced

1 bay leaf

 2 tsp dried parsley flakes

Seasoning salt to taste

6 C chicken broth or water

2 Tbsp cornstarch

Place ingredients in crockpot and cook on low for 8-10 hours. About 1 hour before readsy to serve remove ham and remove any meat off the bones, discard bones and set meat aside. Place 3-4 cups of the cooked soup in a blender with the cornstarch and puree. Place meat and pureed soup back into the crockpot to cook until thickened about an hour.

Cornbread Burger Bake

Cornbread Burger Bake

1 egg, beaten
1/2 c. cornmeal
1 tsp. baking soda
1 can (8 oz.) cream-style corn
1/2 c. milk
1 Tbsp. oil
1 lb. ground beef
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tsp. chili powder
1 c. grated cheese


In a bowl, mix the egg, cornmeal, baking soda, corn, milk and oil, mixture will be thin. Set aside. Cook the ground bee, onion, green pepper and chili powder in a skillet; drain off any fat. Place the meat mixture in a greased baking dish. Cover with the grated cheese and then the cornmeal mixture. Bake in oven at 375 degrees for 30 to 35 minutes.

Chicken Shortcake

Chicken Shortcake
Shortcake:
¼ C. shortening, plus some for greasing the baking pan
1 C. cornmeal
1 C. flour
1 Tbsp. baking powder
1 tsp. sugar
¼ tsp salt
1 egg
1 C. milk

Creamed Chicken:
3 C. chicken, cooked and chopped
3 Tbsp. butter
3 Tbsp. flour
1 ½ C. milk
Salt and pepper, to taste

Grease an 8 inch square baking pan with shortening and set aside. Heat oven to 425 degrees. To make the shortcake, melt ¼ c shorting over low heat and set aside. In a mixing bowl combine cornmeal, flour, baking powder, sugar and salt. Add melted shorting, egg and milk. Stir just to combine, do not over mix, mixture may be lumpy. Pour batter into prepared pan and bake for 20 minutes or until golden brown on top. To prepare the chicken melt butter in a pan over low heat, add flour and stir. Gradually add the milk, stirring frequently. Keep stirring until thickened, season to taste and add chicken. Cook over low heat for 5 minutes. Add more milk if sauce is too thick or add more flour if mixture is too thin. To serve cut the shortcake into 6 pieces and serve creamed chicken over the shortcake.

Orange Bundt Cake with Orange Marmalade Cream Cheese Filling

Orange Bundt Cake with Orange Marmalade Cream Cheese Filling
Cake:
1 Tsp. orange zest
1 C. butter, softened
1 ½ C sugar
1/3 C. orange juice
5 eggs
3 C. flour
2 tsp baking powder
½ tsp salt
2/3 C milk

Filling:
8 oz. cream cheese, softened
¼ C sugar
1 Tbsp. orange juice
½ C orange marmalade


Glaze:
1 C. powdered sugar
2 Tbsp. orange juice
1 tsp. lemon zest

Combine all the filling ingredients together and set to the side. For the cake cream together butter and sugar until light and fluffy. Add orange juice and zest, blend well. Beat in the eggs 1 at a time, beating well after each addition. In a separate bowl combine the flour, baking powder, and salt. Add the flour mixture to the wet mixture a little at a time, alternating with the milk, blend until smooth. Pour ½ of the cake batter into a 12 cup greased bundt pan. Add the filling, keeping it towards the center and away from the sides, top with remaining cake batter. Bake at 350 degrees for 50-60 minutes or until cake springs back when touch and pulls slightly away from the sides of the pan. Cool for 5 minutes in the pan, then turn out onto a cooling rack and cool completely. Mix the powdered sugar, orange juice and zest for the glaze and drizzle over the top of the cake.

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Tuna and Rice

Tuna and Rice

3 Tbsp. butter
¼ C finely chopped onion
¼ C finely chopped celery
1 (6 oz) can tuna, drained and flaked
2 C cooked rice
¼ C minced parsley
Salt to taste
½ C chopped cashews

Melt the butter in a saucepan. Add the onion and celery and cook over medium heat, stirring often, until the onion is soft. Stir in the tuna, rice, parsley, and salt and heat through. Sprinkle with cashews and serve hot.