Starbucks Banana Pound Cake

Source: “Fast Food Fix,” by Devin Alexander

Ingredients:

Butter flavored cooking spray, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon baking powder, 1 cup mashed very ripe bananas, 1 cup sugar, 2 egg whites, 2/3 cup fat-free vanilla or banana yogurt, 2/3 cup chopped walnuts

Directions: Preheat the oven to 350. Mist a 9×5x3″ nonstick loaf pan with cooking spray. Set aside. In a small bowl, combine the flour, baking soda, salt, and baking powder. Set aside. In a large mixing bowl, combine the bananas, sugar, egg whites, and yogurt. Using a sturdy whisk or a spoon, mix until throughly blended. Add the flour mixture. Stir until no flour is visible. Stir in the nuts. Pour into the reserved pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out dry. Cool in the pan on a rack for ten minutes. Remove to the rack and cool completely. Cut into eight slices. Serve warm or room temperature. Wrap and refrigerate any leftovers for up to three days.

Company Sweet Potatoes

Courtesy of my Mom

3 c. mashed cooked sweet potatoes = (29 oz can) undrained
1/2 c. white sugar
1/2 c. skim milk
2 eggs
1 tsp vanilla

Combine all ingreadients put in a 8" square baking dish.

Topping:

1/3 c. flour
1/2 c. coconut
1/2 c. chopped pecans
1/2 c. brown sugar
2 Tbsp. honey
1/3 c. melted margarine

Mix together ant top potatoes. Bake 25 minutes at 375* F.

Holiday Egg Nogg

Courtesy of George B.

1 c. Eagle Condensed Milk
3 eggs
1/2 pint whipped cream
1 1/2 tsp. sugar
1 1/2 tsp Hershey syrup
1 c. ice
1 c. Bourbon

Mix everything in blender and enjoy.
*Warning: Not responsible for births in 9 mos!

Peach Cobbler

Use peach pie filling or a 1 lb. can sliced peaches. Drain peaches, reserving syrup. Arrange peaches on top of batter and bake. Thicken syrtup with 1 Tbsp. cornstarch; cook until mixture boils. If desired, add a few drops red food coloring and serve over cobbler.

Mom's Pie Crust

9" pie crust:

1 c. all purpose flour
1/2 tsp. salt
1/3 c. plus 1 tbs. shortening
4-5 Tbsp. cold water

9" 2 crust pie crust:

2 c all purpose flour
1 tsp salt
2/3 c. plus 2 tbs. shortening
4-5 Tbsp. cold water

Bake pie shell: prick bottom and side thoroughly with fork. Bake at 375* F for 8-10 minutes

Pecan Pie

Courtesy of My Grandma Ruth

3 eggs
1/2 c. sugar
1 c. dark corn syrup
1/8 tsp. salt
1 tsp. vanilla
1/4 c. butter, melted
1 c. pecans, chopped

Beat eggs. Add sugar, syrup, salt, vanilla and butter. Put pecans in bottom of pan. Add mixture. Bake in 350* oven, 50-60 minutes.

Goes best with Mom's Pie Crust.

Mom's Holiday Breakfast Casserole

Courtesy of my Mom

1 pkg. Pork Sausage; cooked, crumbled & drained
10 eggs, lightly beaten
3 cups milk
2 tsp. dry mustard
8 oz. (2 cups) shredded sharp cheddar cheese
6 c. cubed bread
1/2 tsp black pepper
1 tsp salt
1/2 c mushrooms, sliced (optional)
1 medium tomato, chopped (optional)
1/2 c. green onions, sliced (optional)

Preheat oven to 325* F. In a large mixing bowl, combine eggs, milk, mustard and salt. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. Makes 6 servings. Can be made the night before and refrigerated before baking.

Coca-Cola Ham

1/2 Ham (5-6 lb)
1 cup brown sugar
1 1/2 cups Coca-Cola
1 Cup crushed pineapple (optional)

Wash ham thoroughly. Rub fat side with brown sugar. Pour Coke over ham. Pour crushed pineapple over ham. Bake at 450* F for 3 hours. Makes 6 servings.

Original Ranch Snack Mix

Combine 8 cups Kellogg's Crispix Cereal
2 1/2 cups small pretzels
and 2 1/2 cups of bite-size cheddar cheese crackers (optional) in large plastic bag.

Pour 3 Tbsp. vegetable oil over cereal mixture, close bag and gently toss until coated. Add 1 oz. packet Hidden Valley Original Ranch Dressing Mix to cereal mixture, close bag and gently toss until coated. Makes about 10 cups.

Crispy Onion Flowers

Vegetable oil, for frying
3 cups all-purpose flour
2 packs ranch buttermilk salad dressing mix
4 large Vidalia onions
2 boxes tempura batter mix
2 cups soda water, chilled

Heat oil to 375* F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan)
Combine flour and ranch dressing mix in a shallow bowl. Set aside.
Cut about 1/2 inch of the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away!
In second bowl, mix tempura batter with chilled soda water. Don't over-stir, batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread "petals" apart to get an even coating of batter.
Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions. Serve hot.

Grilled Steak Marinade

1/4 c. olive oil
1/4 c. soy sauce
1 tsp. lemon pepper
1 tsp. garlic powder

Marinade 2 to 3 hours

Taco Dip

Courtesy of Cooks.com

1 (8 oz) pkg. cream cheese
1/2 pkg. powedered taco seasoning
1/2 bottle taco sauce (not salsa)
2 cups taco style shredded cheese
lettuce
2 tomatoes
onion (optional)
Frito's Scoop corn chips

Mix softened cream cheese and powdered taco seasoning in a bowl. Add small amounts of taco sauce until mixture is a spreadable consistency.
Spread onto shallow platter or plate. Spread a little of the taco sauce onto mixture.
Spread lettuce, tomatoes and onions (if desired) evenly. Top with cheese. Serve with Frito Scoops.

Cheesy Bacon Bites

Courtesy of Pampered Chef

1 pkg. (3 oz) cream cheese, softened
1/4 c. Real Bacon Pieces
2 tbsp. chopped onion
1/8 tsp. ground black pepper
1 pkg. (8 oz) refrigerated crescent rolls

Preheat oven to 350* F. Combine cream cheese, bacon, onion, and pepper in bowl. Separate crescent rolls into 2 rectangles; place on cutting board. Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side, and seal. Cut each roll into 16 slices. Place slices cut side down on flat baking stone. Bake 15 min. or until golden brown. Serve warm.

Yields: 32

Hawaiian Pizza

Prepared pizza crust (recommended Boboli)
2 cups shredded or cubed cooked chicken breast
1 cup diced pineapple
1 cup diced ham
1 cup shredded part-skim mozzarella
1 cup shredded Monterey Jack or Pepper Jack cheese

Preheat oven to 450*F. Place pizza crust on a baking sheet and top with all remaining ingredients, in the order listed. Bake 8 to 12 minutes, until cheese is melted and bubbly.

Pizza Margherita

1 C. Tomato & Basil Sauce
12 " prebaked pizza crust
4 oz fresh mozzarella cheese, thinly sliced
Extra Virgin Olive Oil
Chopped fresh basil leaves

Preheat oven to 450* F. Evenly spread sauce on pizza crust, then top with cheese. Bake 10 minutes or until cheese is melted. Drizzle with olive oil, sprinkle with basil and serve immediately.

Serves: 4 Prep time: 5 minutes Cook Time: 10 minutes

Suggested wine pairing: Pinot Grigio

Cheesy Buffalo Chicken Dip

1 pkg. (8 oz) cream cheese, softened
1/2 c. blue cheese crumbles
1/2 c. blue cheese dressing
1/2 c. Frank's RedHot Buffalo Wing Sauce
2 c. cooked chicken

Mix ingredients in pie plate. Bake at 350* F for 20 min. until hot and bubbly. Stir.

Cracked Wheat Beer Bread

Courtesy of Sandra Lee

1 (1 pound) box quick-mix cracked wheat-style bread mix
1 (12 oz) bottle beer
2 Tbsp. melted butter
2 Tbsp. chopped fresh thyme leaves
Nonstick cooking spray

Preheat oven to 325 degrees.

Follow ingredients on bread mix package substituting beer for the water. Stir chopped thyme into the melted butter, then stir into the bread batter. Pour batter into a loaf pan coated with cooking spray. Bake until browned on top and tester inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then cube for fondue.
Yields 1 loaf.

Cheesy Beer Fondue

Courtesy of Sandra Lee

4 Tbsp Butter
1/4 C. all-purpose flour
1 (12 oz) bottle lager beer
1/2 tsp. Worcestershire Sauce
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
4 Cups shredded cheddar
Cracked Wheat Beer Bread

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve with cubed Cracked Wheat Beer Bread.

**THIS FONDUE TAKES ON THE FLAVOR OF THE LAGER...IF YOU LIKE THAT SORT OF THING***