Banana Chocolate Chip Cake

You know how much I hate to waste. Lately I've been buying those 5lb. bags of bananas when I go grocery shopping. Usually my kids polish them off pretty quickly, but sometimes a few get left untouched. I hate to toss them, so I've been searching for banana recipes that don't require me to run out and purchase things I don't normally keep on hand (like buttermilk - a staple for most banana recipes).

I found this recipe and decided to try it with a few minor alterations. The recipe I'm posting is the one I followed (hehehe...I'm bad at following directions, so this really IS my recipe at this point). It turned out super moist, not overly sweet and the kids LOVED it!!

Ingredients:

1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup ripened mashed bananas (try not to use much more than this...otherwise the cake will be gummy)
1 egg
1/2 cup (or 1 stick) margarine (melted)
1/4 cup milk
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
3/4 semisweet chocolate chips

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Directions:

Preheat oven to 350 degrees. Grease and flour an 8x8 (or 9x9) baking pan. In a large bowl, mix flour, sugar, baking powder, salt and ground cloves. In a separate bowl, combine bananas, egg, melted margarine, milk and vanilla. Stir banana mixture into flour mixture until well blended. Be sure not to over mix. Stir in chocolate chips.

Pour batter into prepared baking pan. Bake at 350 degrees for about 50-60 minutes, or until inserted toothpick comes out clean. It will have some melted chocolate, but not cake crumbs.

Allow to cool for at least 15 minutes. Serve warm with vanilla ice cream!! Mmm Mmm good...I forgot to take a picture of it. By the time I remembered, it was all gone...

Enjoy!

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Menu Plan Monday - Week of December 15

OMG...can someone PLEASE tell my family that I'm tired of cooking the same foods every week? I guess it's MY fault for asking if they have any food requests before I take off to the grocery store. I never imagined that I'd get tired of cooking the same damn thing EVERY SINGLE WEEK!!!

Notice I didn't mention anything about EATING it with them!


Chili and rice (my husband's request - AGAIN)
Teriyaki Chicken Stir Fry (my 15 year old's request - AGAIN)
Enchilada Bake (MY choice)
Spanish Rice
Chicken Vegetable Soup (from the freezer)
Pita Pizzas
Green Salad with every meal (as usual)

*sigh* I'm bored...lol

Enjoy!

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Layered Bean Dip

I LOVE THIS DIP!!! It's perfect for Superbowl parties too...the fellas always enjoy it! It's super easy to make and delicious!

Ingredients:

1 large can of refried beans
2 blocks (8oz) of cream cheese (softened)
1 large jar of chunky salsa
2 containers of guacamole
1 bunch of cilantro
2 1/2 cups of sharp cheddar cheese (grated)
2 small cans of olives (sliced)
1 bunch green onions (minced)
1 large bag of tortilla chips

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Directions:

Warm refried beans until bubbly (this allows for easier spreading along the bottom of the pan). Spread beans evenly on the bottom of a large glass pan (preferably 9 x 13). Spread cream cheese on top of the beans. This might be tricky because cream cheese won't cooperate unless it's softened...so make sure you don't skip this part. Add guacamole and then pour salsa over the entire thing and then top with chopped cilantro. Sprinkle cheddar cheese on top and garnish with olives and green onions.

Chill in the refrigerator for about an hour before serving.

Enjoy!!

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Fried Mozzarella

I don't know a single child that doesn't love fried mozzarella sticks! This is an easy recipe you can make at home! These also make great appetizers for a small dinner party too!

Ingredients:

2 packages of string (mozzarella) cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch

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Directions:

Cut each section of string chees in half. Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside. Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely.

Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed or chilled ranch dressing.

Enjoy!!

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Onion Soup

In my attempt to get over my love/hate relationpship with the onion, I tried some onion soup once and was shocked that I actually LIKED it. Well, you know me...I like to keep things simple...so I found a recipe that was easy to make and tasty.

Ingredients:

1/2 pound Firm white onions − sliced (maybe 2 or 3 really nice sized onions)
1/4 cup butter (or margarine)
2 tablespoons Corn oil
3 tablespoons Flour
4 cups Chicken broth (or 4 teaspoons of Knorr Chicken Bullion and 4 cups of water)
4 cups Beef broth (or 4 teaspoons of Knorr Beef Bullion and 4 cups of water)
8 slices French bread
Swiss cheese − shredded
Parmesan − grated

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Directions:

Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven−proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.

Serve at once. Leftover soup freezes well up to 6 months.

Enjoy!

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Funnel Cake

When I was in the later stages of my pregnancy, I was craving funnel cake like you wouldn't believe! I was so disappointed when my middle son's school fair didn't have funnel cake this year. I had to settle for strawberry shortcake. And you know how pregnancy cravings can really work you over if you don't get what you REALLY want!!

I was way too lazy to hit the local Farmer's Market on the weekends, because that's the only place I know that has them YEAR ROUND! I don't have to wait for the county fair or the school fairs at the end of the school year.

To satisfy my cravings, I had to hunt down an easy enough recipe for me to follow that didn't require TOO much work. I may be SUPER MOM and wife, but being pregnant in the middle of summer was no joke and I didn't have the patience for anything complicated. So here goes...

Ingredients:

2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
Cinnamon sugar or powdered sugar


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Directions:

Sift together the flour, baking powder, and salt. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour, In an eight inch skillet, heat the oil to 360 degrees.

Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or
cinnamon sugar.

For a sweeter treat, top with strawberries and whipped cream!!



Enjoy!

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Crab Rangoon - The Ultimate Appetizer!

One of my favorite restaurants used to offer this on their menu, but managed to stop selling it within the last 2 years. It's a shame because I can't see myself making it unless I'm having people over - and lately I've been a hermit since I had the baby. But with the holidays being upon us and all the celebrations people may still end up having (despite our economy), this is a fantastic recipe for a wonderful crowd pleaser!

People will be asking you for this recipe after your parties! Pace yourself! You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

Ingredients:

1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked (imitation is ok too)
2 green onions, sliced thin
1 small can of sliced water chestnuts, minced
1 teaspoon ginger, minced (or 1/2 teaspoon of ground ginger)
2 teaspoons soy sauce
1 teaspoon sugar
2 packages of wonton wrapper
oil (for frying)

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Directions:

Whip together the sour cream, cream cheese and soy sauce and sugar until smooth. Fold in remaining ingredients (except wrappers). Heat oil to med-high in a large skillet and you want it around 1 1/2-2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1/2 teaspoons in the center of each wrapper. Moisten edges, bring up corners and pinch together, along with sides...you dont want filling to float away. Place all 6 in the hot oil and repeat process.





By the time you have the next set of 6 ready to crimp it should be time to turn the rangoons. You want them a nice golden color. When done remove with a slotted spoon and drain on paper towels. Repeat until done.

Enjoy!!

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Easy Onion Rings

I absolutely LOVE onion rings, but hate raw onions...go figure!! But I found a recipe that easy to do and tastes yummy - especially with ranch dressing on the side!! YUM!!

Ingredients:

1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer

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Directions:

Preheat the deep fryer to 375F. Combine the tempura mix with the spices and liquid to make a batter using a fork. There will be some small lumps; don't worry about those. Slice the onion, and separate all of the rings. Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3−5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot.

For variation, try sweet potatoes! I know it sounds weird, but it really IS good!

Enjoy!!

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Applebee's Oriental Chicken Salad

Ingredients:

Salad -
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

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Direction:

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad. Cut each chicken breast into 5 strips. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Preheat oil over medium heat. Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Enjoy!!

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This week's groceries cost me less than $65!

Please don't hate me!! I am feeding a family of 6 (I'm still getting used to the new head count since I had the baby) for less than $65 this week by shopping at my new favorite market.

For years I have been a die hard Trader Joe's fan, but I haven't set foot in my old stomping ground since I found Fresh & Easy. I'll admit, the logo looks a little hokey...I'm guessing it's supposed to make you "think green" since everyone is so eco-conscious these days.

The weekly mailers come with $6 off coupons and while I was in the store a nice older male worker handed me another one. Not only did I save $12 by using the coupons, but I saved at LEAST another $10-17 on the other products I normally purchase elsewhere. Unfortunately, F & E can only be found in California, Nevada and Arizona...but I'm SURE they'll catch on in other states soon!!

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Menu Plan Monday - Week of December 8

The weather in Southern California is getting colder which calls for comfort foods at their best!! My kids are also incredibly predictable because once again they've requested the SAME THINGS! *sigh*

Chili and Rice (at the request of my husband)
Teriyaki Chicken Stir Fry (at the request of my 15 year old)
Tacos (at the request of my 8 and 4 year olds)
Jook (see the recipe below)
Tuna Casserole
Green Salad (as always served with every meal)

Enjoy!

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Jook - The Chinese Version of Chicken Noodle Soup

For a VERY long time I disliked the very thing I'm posting. But in my recent quest to make good food and try new things for my family to sample, I got a weird craving for this dish.

Being half Chinese I've been exposed to Chinese food my entire life. I'm not talking about that $1 Chinese food you find in strip malls. I'm talking about the REAL deal. I remember my grandmother would make dishes that I didn't even know the names for (at least not the English translation). I found myself asking my mother tons of questions about how to make Jook and she gave me the easiest recipe to follow. She always describes this as the "poor man's soup" because she grew up being taught not to waste a THING when it comes to food.

So far I've made this twice and right now it's my favorite comfort food for a cold night.

Ingredients:

1 whole turkey carcass (or 2 chicken carcasses)
Leftover turkey or chicken meat cut into bite sized pieces
1/4 cup Knorr Chicken Bullion
1/2 cup minced green onion
1 1/2 cups of uncooked white rice
3-4 tablespoons of soy sauce
LOTS OF WATER

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Directions:

Place the carcass and meat in a LARGE stock pot. Fill the pot with enough water to cover the all of the bones. I know it seems like a lot of water, but once you remove the carcass and add everything else, it'll cook down. Next, add the chicken bullion and rice. Bring everything to a rolling boil, cover and simmer for about 40 minutes. I usually leave a bit of meat on the turkey once it's been carved, so carefully lift the carcass and remove as much of the meat as possible - by now it'll be falling from the bones.

Once you're satisfied with the amount of meat you've pulled from the bones, discard the carcass. You'll notice that the soup has thickened from the starch in the rice. Add the green onions and soy sauce, mix well. You can add cilantro or fried won ton strips on top and enjoy...

There is no need to season this dish other than with the soy sauce. I usually rub the inside of my turkey and chicken with seasoning anyway...that all boils into the broth in the cooking process. The soy sauce gives it just the right flavor. Please try this one...it's sure to please on those cold winter nights!

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Egg Nog Loaf

Well, it's that time again for holiday baking and adding a few extra pounds to your waistline! This lovely recipe was submitted by my dear friend Karen in Canada. I swear this woman is trying to make me fat!

Ingredients:

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cups flour (all purpose)
2 tsp baking powder

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Directions:

Preheat oven to 350 degrees. Grease bottom of bread pan with cooking spray. Beat eggs, add sugar, eggnog, butter, rum and vanilla and blend well. Add flower, baking powder and nutmeg and stir until just moistened. Pour into greased pan (you actually will need to use a spatula to get it out of the bowl). Bake at 350 degrees for 45 minutes. Cool in pan for 10 minutes. Remove from pan, and allow to cool another 10 minutes before slicing. Serve with butter (homemade tastes best!)

Enjoy!

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Egg Rolls Made Easy

Don't know what to do with that left over turkey meat or ham?? I don't believe in letting ANYTHING go to waste. I know the idea of making them sounds like a task, but it really isn't with my simple recipe.

Ingredients:

2 tablespoons cooking oil
1 bag of cole slaw mix (cabbage and carrots)
1 small can of sliced water chestnuts (minced)
2 cups of fresh bean sprouts (optional)
1/2 cup minced green onion
1 cup of Soyaki Sauce or Soy Vay's Veri Veri Teriyaki Sauce (or your favorite teriyaki marinade)
1 cup of finely diced COOKED ham, turkey or chicken
1 lightly scrambled egg
1 package of egg roll/spring roll skins

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Directions:

In a large bowl, combine cole slaw mix, minced water chestnuts, green onion and bean sprouts. Heat oil in a skillet or wok and lightly saute the cole slaw mix, stirring constantly for about 3 minutes. DO NOT OVER COOK THE COLE SLAW...Pour in the teriyaki sauce and mix well. Remove mixture from heat and add your cooked meat. It should look like this:



In a small bowl, lightly scramble the egg. The egg is used to seal the egg roll. There isn't actually ANY eggs found in an egg roll...lol, but whatever!!!



Prepare your work area with wax paper or foil...it can get messy. I wish I had taken better pictures of the rolling process, but my hands were sticky with flour and egg...so I hope I can explain it well enough. Place one egg roll skin in a diamond position - one point up and one point down. Scoop a little over a tablespoon of the cole slaw mix in the center of the skin. Think: BURRITO when rolling it.



You fold 3 times and roll...lift the bottom point over the mix, fold the left side, then the right and roll. Take a teaspoon and wipe a little of the egg along the top flap and roll to seal.





Next, fill your wok, deep fryer or deep skillet will oil. Peanut oil is best, but it's expensive...so canola or vegetable oil is fine. Make sure the oil is REALLY hot (think: FRYING TACO SHELLS). Fry the egg rolls until they are golden brown.



Drain and cool on paper towels. You might want to allow at least 5 minutes to pass before putting one of these bad boys to your lips. They're VERY hot - inside and out! This recipe yields about 15 egg rolls (give or take a few depending on how much filling you use for each one). They look pretty small once you finish rolling them, but after they're cooked they seem to GROW...lol.



Enjoy!

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Menu Plan Monday - Week of December 1

Ok, better late than never. I actually haven't SEEN my computer since last Wednesday. Who knew I could take a mini-vacation from technology and ENJOY it? This week's menu is really quite simple. We celebrated Turkey day at my mother's house...with about 30 other people. Needless to say, the only up side to this was not having to cook...the down side, NO LEFT OVERS!

So I am preparing Thanksgiving dinner all over again and will feast on left overs all week long! I mean really...it's sickening to me that I don't have turkey for turkey sandwiches!! No midnight runs to the kitchen for dressing and macaroni and cheese...I can't stand it!

Here we go...

Roasted Turkey
Cornbread Dressing (with Jimmy Dean Sage sausage crumbled in)
Mashed Yams (I think I ate myself to death with candied yams, so I'm gonna just mash them instead)
Macaroni and Cheese (not that Kraft stuff either)
String Beans (cooked in chicken broth with marinated red peppers)
Cranberry Sauce (I'll be making this from scratch today)
Dinner rolls
Green Salad (as always)

Enjoy...I know I will!!

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