Sunday, February 11, 2024

Moist Banana Bread

Unbelievably Moist Banana Bread
This Banana Bread is such an easy and delicious breakfast or dessert! It is so moist that this recipe from my mom’s cookbook will be the only recipe you will EVER use!
 CourseBreakfastDessert
 CuisineBreakfastDessert
 Prep Time10 minutes
 Cook Time1.5 hours
 Servings
 loaves
INGREDIENTS
Moist Banana Bread
INSTRUCTIONS
  1. Mix all ingredients together. Let mixture sit for 1 hour in the mixing bowl in room temperature. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter)
  2. Pour into greased loaf pan(s). Bake 60-65* minutes at 350 degrees. If using a bundt pan, bake for 50-60* minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees F. (Note: It’s okay to let the crust get very dark if cooked for longer, it is supposed to be and won’t hinder the taste).
  3. Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!
RECIPE NOTES
  • Oven times may vary. If liquid is seen in the center of the loaf, continue cooking until center is firm.
  • It is okay to cook longer until center. Edges may turn very dark – that’s okay. It will taste the same!

 

Omelet Baked Denver Style









Ingredients                                                    

8 large eggs

1/2 cup half-and-half cream

1 cup shredded cheddar cheese

1 cup finely chopped fully cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

Directions

Preheat oven to 400°. In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish.

Bake until golden brown and the center is set, 25-30 minutes.

Test Kitchen Tips

Green pepper is typical in a Denver omelet, but red, yellow and orange peppers are just as good, and add lots of color. This is an American-style omelet, puffed and golden brown. If you prefer yours more tender and less brown, try baking at a lower temperature, about 325 degrees, until a thermometer reads 160 degrees and eggs are set. To make a larger casserole, use a 10x10 pan so I use a dozen eggs. I always use the ham and green pepper and a can of green chilies. Sometimes I add green onions or tomatoes if I have some to use up. I added salt, pepper, a quarter tsp of garlic powder, a dash of red pepper flakes, a few sauteed chopped button mushrooms and a handful of baby spinach (also chopped).   I did leave it over night in fridge and gave it a stir next am and everything turned out A-OK.  I baked it for 30 minutes, and during the last 10 minutes I reduced the oven to 375 degrees. 

Cheese Danish Croissant Bake

Serves: 4 

Ingredients:

  • 4 cups (about 4 large) croissants, cut into 1 inch cubes
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla bean paste
  • ½ cup milk + 1 tbsp, divided (I used 1%)
  • ¼ cup heavy cream
  • pinch of salt
  • 2 eggs
  • ½ cup powdered sugar
  • cooking spray

Directions:

  1. Spray an 8x8 casserole dish with cooking spray. Spread croissant cubes evenly in the dish. Set aside.
  2. To a mixing bowl, add cream cheese, sugar, vanilla bean paste, ½ cup milk, heavy cream, and a pinch of salt. Using a hand mixer, beat on low until the mix is mostly smooth and most of the cream cheese has broken up. Add eggs, and whisk in the eggs by hand to incorporate into the custard.
  3. Pour the custard evenly over the croissants, making sure the custard touches every piece of bread. Press the bread mix with your hands down in to the custard to help the croissants absorb the custard mix. Cover the dish with plastic wrap. Refrigerate for at least 4 hours, or up to overnight.
  4. Remove the casserole from the fridge. Preheat oven to 350 degrees. Bake casserole for 40-45 mins, laying a piece of aluminum foil over the casserole after 30 minutes to prevent the top from getting too dark. Allow to cool slightly.
  5. In a small bowl, combine powdered sugar and 1 tbsp milk. Stir until smooth. After the croissant bake has cooled for at least 10 minutes, drizzle glaze over the casserole. Allow the glaze to dry for about 15 minutes. Cut and serve!

Recipe notes: 

*It's ok if the cream cheese is a little lumpy in the custard. It will melt into the bake and be perfectly delish.

*To get 4 cups of croissant cubes, you need about 4 large or 10 mini croissants. If possible, it's best if the croissants are a few days old. 

*Covering the casserole with foil after 30 minutes helps prevent the croissant pieces sticking up at the top from getting too dark. You don't want to tent the casserole, just lay a piece right on top as a shield.

*This recipe can be easily doubled and baked in a 9x13 casserole dish. Just add about another 10 minutes to the cooking time. 


Thursday, October 13, 2022

Poppy Seed Chicken Casserole with Rice

Adapted from The Ashcroft Family Table Blog

Ingredients

  • 2-3 cooked and shredded chicken breasts, about 3 cups
  • 2  10.5 ounces canned cream of chicken soup
  • 1 1/2 cups sour cream
  • 2 cups cooked white rice

Ingredients for Topping

  • 3.4 ounces crushed Ritz crackers, 1 sleeve
  • 1/4 cup butter
  • 2 teaspoons poppy seeds
  • 1 Tablespoon dried parsley (optional)
  • 1/4 cup greated Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.  Lightly coat a 9 X 13 baking dish with cooking spray and set aside.
  2. In a medium-sized bowl, mix shredded chicken, cream of chicken soup, sour creaam, and COOKED rice.
  3. Pour the chicken mixture into the greased pan and spread into an even layer. Top with cracker crumb mixture listed below.
  4. Mix crushed Ritz cracker, melted butter, poppy seeds, dried parsley, and grated Parmesan cheese in a small bowl.  Spread on top of chicken mixture.
  5. Bake uncovered, at 350 degrees for 30 minutes or until topping is crispy and the mixture is bubbling.

Notes

This recipe serves 8.  If I need to increase size, I increase the total melted butter to just less than 1/2 cup, add another cream of chicken soup or a can of mushroom soup, and more sour cream as needed.  The chicken and rice mixture may be made on the day before and refrigerated but you may need to add 10 -15 more minutes to baking.  This recipe may be made without rice as well by possibly adjusting to only 1 can of cream of chicken soup.  This recipe is great if you have leftover rice and/or chicken.  If you are in a hurry, buy a rotisserie chicken and shred or pull it.

Monday, November 23, 2020

Bubba's Dressing for Turkey or Chicken (Perfected by Rod)

1 cup self-rising flour

3 eggs

2 chopped onions

4 T. melted butter

2 cups meal 

1 cup chopped celery

Black pepper to taste

1 tsp poultry seasoning

Mix above ingredients with enough sweet milk for right consistency.  Bake at 400 degrees in greased skillet.  Break up while hot and mix with liquid from hen or turkey.  Put back in Pyrex dish and brown.

Doris Moore

Monday, September 21, 2020

Squash Dressing

  • 3 cups cooked squash
  • 1 onion, chopped
  • 1 can Cream of Chicken Soup
  • 1 cup sour cream
  • 3 eggs
  • 3 cups crumbled cornbread (or Ritz crackers)
  • Salt and Pepper to taste
  • Shredded Cheese (Optional)
  • Rotel tomatoes (Optional)

Mix squash, onion, soup, sour cream and eggs together; mix well. Add cornbread to this mixture, mix well. Pour into a greased 9 X 13 inch baking dish. Bake at 350 degrees for 30 minutes.

Thursday, July 9, 2020

Ultimate Chicken Spaghetti

Ultimate Chicken Spaghetti

Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Servings: 6 to 8

Author: Stacey Little | Southern Bite

Ingredients

  • 2 pounds frozen boneless skinless chicken breasts
  • 1 (16-ounce) package spaghetti
  • 1 (10-ounce) can Ro*Tel Tomatoes
  • 2 (10.5-ounce) cans cream of mushroom soup
  • 1 (16-ounce) package Velveeta cheese
  • 4 ounces cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
  • Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
  • Cook the pasta according to the package directions. Drain and set aside.
  • In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
  • Bake for 20 to 30 minutes or until heated through and the cheese has melted.