Thursday, July 23, 2009

Banana Split Cake

2 cups Graham Wafer crumbs
1/2 cup melted butter
1 cup butter
2 cups icing sugar
2 egg
1-19 oz can crushed pineapple
2 bananas
Chocolate Syrup (easier to microwave for a few seconds )
Whipping Cream
Mix graham crumbs and 1/2 cup melted butter. Press into 9x12 pan. Bake @ 350 F for 5 minutes. Cool Cream 1 cup butter & icing sugar. Beat in eggs, one at a time. Beat well after each. Then beat 15 minutes until light & fluffy. Spread creamed mixture over graham crumb base. Add a layer of pineapple. Then slice bananas over the pineapple layer. Drizzle with chocolate syrup. Top with Whipping Cream. Sprinkle over graham cracker crumbs. Refrigerate several hours before serving.
I doubled this recipe & made the 9x12 & regular pie pan size.

Crunchy Spinach Salad

2 quarts fresh torn spinach ( I used one bag)
2 cups fresh bean sprouts ( It was too many I halved it)
1 8 ounce can of water chestnuts ( I omitted it)
4 hard boiled eggs chopped ( I used 2 and 1/2)
6 strips of bacon cooked crisp and crumbled
1 small onion thinly sliced ( I used 2 green onions instead)

1/2 cup brown sugar
1/2 cup veggie oil
1/3 cup vinegar
1/3 cup ketchup
1 tbsp Worcester sauce

I had this at my girlfriends T's and it was AWESOME!!!! I followed the recipe to a T the first time I made it and it was too much sprouts, onion,egg and water chestnuts( HUH maybe there wasn't ENOUGH SPINACH!!!) anyway next time I made it was with less sprouts and egg no water chestnuts and a couple of green onion instead of white onion plus I didn't pour on all the dressing.

In a large bowl combine all ingredients and toss, in a jar mix the dressing cover and shake well. just before serving salad pour dressing over salad and toss! SUPER YUMMY!!!!!!!

Chocolate Chip Cookies

2 1/4 cup all purpose flour
1 tsp salt
1 tsp baking soda
1 cup softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semi sweet chocolate morsels or chunks
1 cup chopped nuts

( K... Pen the ones you liked were that wheat white flour, 1 cup chocolate chips, 1 cup mint chocolate chips, 1/4 cup coconut, 1/4 cup almonds and 1/2 cup walnuts...but mix it up however you want!! its just a good base dough and stays a soft cookie)

Preheat oven to 375' In a small bowl combine flour, BS and salt. In a large bowl beat sugars, vanilla and butter until creamy. add eggs one at a time and beat well, gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tbsp onto an ungreased cookie sheet. bake 9-11 mins cool on baking sheet for 2 mins remove and VOILA!!! GET A HUGE GLASS OF MILK

Curried Satay

LOVE this simple delish dish!!

Thin strips of lean pork or chicken already skewered are perfect to keep in the freezer for quick dinners. Serve with basmati or Texmati rice (cross between basmati and long-grain rice) and fresh green beans.

1 tsp (5 mL) grated lime or lemon rind
1/4 cup (50 mL) lime or lemon juice
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) vegetabIe oiI
2 cloves garlic, minced
1 tbsp (15 mL) curry paste or powder
1/4 tsp (2 mL) each salt and pepper
1 lb (500 g) pork loin roast or chicken breasts

In large resealable freezer bag or shallow glass baking dish, whisk together lime rind and juice, sugar, oil, garlic, curry paste, salt and pepper.

Trim any fat. Cut into thick strips. Thread 2 or 3 strips onto each of eight 8-inch (20 cm) wooden skewers. Add skewers to marinade in freezer bag or dish. Seal bag, turning to coat strips evenly. Marinate in refrigerator for at least 4 hours or for up to 24 hours. (Bag can be flattened and frozen for up to 2 weeks; thaw overnight in refrigerator or cooler.)

Place satays on greased grill over medium-high heat; close lid and cook, turning once and brushing with any remaining marinade, for 3 to 4 minutes or until browned outside and just a hint of pink remains inside pork (or until chicken is no longer pink inside).
Additional Information

Tip: If using wooden skewers, snap off sharp ends to reduce risk of piercing bag.


Monday, June 1, 2009

Peanutbutter stuffed pine cones!!

Don't forget to feed our furry and feathered friends!! Heres a great recipe for birds and squirrels......its fun to make with the kids and the hours of animal watching out of our kitchen window is priceless!

Peanut butter stuffed pine cones

Get some pine cones and tie string around em so you can hang em in the trees or where ever.

1 cup chunky natural peanut butter no salt

1 1/4 cup coarse yellow corn meal

1/2 cup raisins

1/2 cup shelled peanuts

3 or 4 large pine cones and natural string or twine.

Begin by tying a length of string around the upper middle part of the cone.

Mix together all ingredients. Using your hands and a teaspoon or Popsicle stick pack the mixture into the pine cones grooves afterwards roll it in bird seed and hang some where you can watch the lil critters go wild!! 

Flintstones Dip

Flintstones Dip .....from Jackie

1 - 8 oz cream cheese
1 - small sour cream (250 ml)
3/4 cup chopped onion
1cup chopped cooked bacon
2 cups cheddar cheese

Mix together and bake at 350 for about an hour.

Like I have time for any Blog now I have Three!!

I was always referring back to my blog for some of the recipes I didn't put somewhere else so I decided to post my favs here for me to easily find.... hopefully it works!!