Recipes:
Ingredients:
9 bananas
6 eggs
1 1/2 cups oil
3 3/4 cups flour
3 cups sugar
3 tsp. baking soda
1/8 tsp. salt
2 cups chopped pecans or walnuts
How to make:
1. Sift all dry ingredients together. Add eggs and oil. Blend until mixed. Mash bananas and mix in lightly. Add nuts and stir in gently.
2. Bake at 325 degrees for 30 minutes or until brown, in greased loaf pans. Stick with toothpick until the pick comes clean.
Note: I prefer to use the small bread tins. They make wonderful holiday gifts for friends and neighbors. It freezes nicely when wrapped in wax paper and foil.
This is a Dorsey family favorite.
8 ounce pkg of cream cheese
1 can Eagle Brand milk
1/2 teaspoon vanilla
1/2 cup lemon juice
1 can cherries
1 graham cracker crust
Let your cream cheese sit out for several hours to soften before beginning this receipe.
Mix cream cheese, milk and vanilla until smooth with mixer. Add lemon juice and mix another 10 seconds or so. Immediately pour into pie crust. Refrigerate overnight. Pour can of cherries on top before serving. (I put my can of cherries in the fridge when I put the pie in overnight.)
Ingredients:
1 cup buttermilk
1 cup sugar
8 ounce tub of Cool Whip
1 teaspoon vanilla
1 cup of chopped pecans or walnuts
3 to 4 bananas
Slice bananas and add remaining ingredients.
Stir mixture together until smooth then freeze.
Serve with a cherry on top.
Thank you Mary Esner for this delicious recipe.
Ingredients:
1 package spiral noodles (red & green make it more colorful)
1 box cherry tomatoes
1 head of broccoli
1 head of cauliflower
1 purple onion
1 red bell pepper
1 green bell pepper
1 large bottle of Kraft Italian house dressing with Olive Oil
Parmesan Cheese
Cook noodles according to package. Wash cauliflower and broccoli and cut into bite size pieces. Chop remaining veggies.
Combine noodles and all vegetables in a large bowl and add Italian dressing. Cover overnight. Toss the mix lightly the next day and add parmesan cheese and serve.
This makes a ton and is a delicious side dish.
Ingredients:
1 package of Nestle's white chocolate chips
1 package of Nestle's semi-sweet chocolate chips
1 pound of almond vanilla bark
1 large jar of dry roasted peanuts (unsalted)
1 large jar of dry roasted peanuts (salted)
How to make:
1. Put the first three ingredients in a crock pot on LOW setting. When fully melted (about 2 hours), add peanuts and stir until coated.
2. Place bite size pieces of the batter on wax paper. Let sit until the pieces harden (about 45 minutes)
3. Once hardened, store in zip lock bags and enjoy.
Note: The Vanilla Bark comes in 1-1.5 pound packages. I use 8 squares for a pound.
A special thank you to Marylin Dow for submitting this delicious recipe.
Banana Nut Bread
Ingredients:
9 bananas
6 eggs
1 1/2 cups oil
3 3/4 cups flour
3 cups sugar
3 tsp. baking soda
1/8 tsp. salt
2 cups chopped pecans or walnuts
How to make:
1. Sift all dry ingredients together. Add eggs and oil. Blend until mixed. Mash bananas and mix in lightly. Add nuts and stir in gently.
2. Bake at 325 degrees for 30 minutes or until brown, in greased loaf pans. Stick with toothpick until the pick comes clean.
Note: I prefer to use the small bread tins. They make wonderful holiday gifts for friends and neighbors. It freezes nicely when wrapped in wax paper and foil.
Ben's Cherry Cheesecake Pie
This is a Dorsey family favorite.
8 ounce pkg of cream cheese
1 can Eagle Brand milk
1/2 teaspoon vanilla
1/2 cup lemon juice
1 can cherries
1 graham cracker crust
Let your cream cheese sit out for several hours to soften before beginning this receipe.
Mix cream cheese, milk and vanilla until smooth with mixer. Add lemon juice and mix another 10 seconds or so. Immediately pour into pie crust. Refrigerate overnight. Pour can of cherries on top before serving. (I put my can of cherries in the fridge when I put the pie in overnight.)
Easy Banana Ice Cream
Ingredients:
1 cup buttermilk
1 cup sugar
8 ounce tub of Cool Whip
1 teaspoon vanilla
1 cup of chopped pecans or walnuts
3 to 4 bananas
Slice bananas and add remaining ingredients.
Stir mixture together until smooth then freeze.
Serve with a cherry on top.
Thank you Mary Esner for this delicious recipe.
Italian Pasta Salad
Ingredients:
1 package spiral noodles (red & green make it more colorful)
1 box cherry tomatoes
1 head of broccoli
1 head of cauliflower
1 purple onion
1 red bell pepper
1 green bell pepper
1 large bottle of Kraft Italian house dressing with Olive Oil
Parmesan Cheese
Cook noodles according to package. Wash cauliflower and broccoli and cut into bite size pieces. Chop remaining veggies.
Combine noodles and all vegetables in a large bowl and add Italian dressing. Cover overnight. Toss the mix lightly the next day and add parmesan cheese and serve.
This makes a ton and is a delicious side dish.
Low-Fat Cream Puffs
Low-Fat Cream Puffs
Ingredients
• 1 1/3 cup all-purpose flour (divided use)
• ½ cup plus 2 teaspoons sugar (divided use)
• 1/8 teaspoon plus ¼ teaspoon salt (divided use)
• 2 cups skim milk (divided use)
• ¼ cup egg substitute
• 1 ½ teaspoons vanilla
• 1 cup water
• 3 tablespoons butter
• ¼ teaspoon salt
• 2 large eggs
• 2 large egg whites
• Glaze (recipe follows)
Directions
For cream filling: Place 1/3 cup flour, ½ cup sugar, 1/8 teaspoon salt and 1¾ cups milk in a medium microwavable bowl. Whisk well. Microwave on High (100 percent power) 4 to 5 minutes or until thick, stirring every minute.
Combine remaining ¼ cup milk and egg substitute in a large bowl. Stir ¼ of hot mixture into egg mixture and then blend all of egg mixture into remaining hot mixture. Microwave on High 1 minute; stir well. Stir in vanilla. Cover with plastic wrap, gently pressing plastic wrap down directly onto surface of pudding. Refrigerate at least 1 hour or until chilled. (Makes 2½ cups.)
For pastry shells: Preheat oven to 425 F. Cover baking sheet with parchment paper or a silicone baking mat. Combine water, butter, 2 teaspoons sugar and ¼ teaspoon salt in heavy saucepan. Heat over medium-high heat, stirring frequently with a wooden spoon, until mixture comes to a boil; remove from heat. Add 1 cup flour, stirring well until mixture is smooth and pulls away from sides of pan.
Return pan to heat and cook 30 seconds. Remove from heat and add eggs and egg whites, one at a time, beating with a mixer at medium speed until just combined. Continue beating 1 minute.
Drop the dough into 12 mounds (slight ¼ cup) about 2 inches apart on baking sheet. Bake 20 minutes. Cool completely on a rack.
To assemble: Cut top third from each shell. Divide filling among shells; replace top. Drizzle with glaze. Makes 12 servings.
For glaze: In a small bowl, mix together 2 tablespoons cocoa, ¼ teaspoon vanilla and 2/3 cup powdered sugar. Stir in 2 tablespoons hot water to make thin glaze. Set aside.
Source: Kansas City Star, Eat for Life
Ingredients
• 1 1/3 cup all-purpose flour (divided use)
• ½ cup plus 2 teaspoons sugar (divided use)
• 1/8 teaspoon plus ¼ teaspoon salt (divided use)
• 2 cups skim milk (divided use)
• ¼ cup egg substitute
• 1 ½ teaspoons vanilla
• 1 cup water
• 3 tablespoons butter
• ¼ teaspoon salt
• 2 large eggs
• 2 large egg whites
• Glaze (recipe follows)
Directions
For cream filling: Place 1/3 cup flour, ½ cup sugar, 1/8 teaspoon salt and 1¾ cups milk in a medium microwavable bowl. Whisk well. Microwave on High (100 percent power) 4 to 5 minutes or until thick, stirring every minute.
Combine remaining ¼ cup milk and egg substitute in a large bowl. Stir ¼ of hot mixture into egg mixture and then blend all of egg mixture into remaining hot mixture. Microwave on High 1 minute; stir well. Stir in vanilla. Cover with plastic wrap, gently pressing plastic wrap down directly onto surface of pudding. Refrigerate at least 1 hour or until chilled. (Makes 2½ cups.)
For pastry shells: Preheat oven to 425 F. Cover baking sheet with parchment paper or a silicone baking mat. Combine water, butter, 2 teaspoons sugar and ¼ teaspoon salt in heavy saucepan. Heat over medium-high heat, stirring frequently with a wooden spoon, until mixture comes to a boil; remove from heat. Add 1 cup flour, stirring well until mixture is smooth and pulls away from sides of pan.
Return pan to heat and cook 30 seconds. Remove from heat and add eggs and egg whites, one at a time, beating with a mixer at medium speed until just combined. Continue beating 1 minute.
Drop the dough into 12 mounds (slight ¼ cup) about 2 inches apart on baking sheet. Bake 20 minutes. Cool completely on a rack.
To assemble: Cut top third from each shell. Divide filling among shells; replace top. Drizzle with glaze. Makes 12 servings.
For glaze: In a small bowl, mix together 2 tablespoons cocoa, ¼ teaspoon vanilla and 2/3 cup powdered sugar. Stir in 2 tablespoons hot water to make thin glaze. Set aside.
Source: Kansas City Star, Eat for Life
Multigrain Pasta Tuna Salad
Multigrain Pasta Tuna Salad
Ingredients
• 2 cups multigrain rotini
• 1 (9-ounce) package frozen artichoke hearts
• ½ cup sliced celery
• 3 tablespoons chopped fresh basil
• 1 (12-ounce) can solid white albacore tuna packed in water, drained • 1 (7.25-ounce) jar roasted red peppers drained and coarsely chopped
• ½ cup fat-free peppercorn ranch dressing
• 1/3 cup dry-roasted cashews or peanuts
• Romaine leaves, optional
Directions
Cook pasta according to package directions; drain and rinse with cold water. Place pasta in large bowl.
Place artichoke hearts in microwave-safe bowl; cover and microwave on high (100 percent) power 4 minutes. Place cooked artichoke hearts on paper towels to drain well. Coarsely chop, then add to pasta. Add remaining ingredients, except cashews and romaine leaves. Cover and chill for several hours.
To serve, line bowls with romaine leaves if desired; spoon salad over lettuce. Sprinkle with cashews or peanuts. Makes 6 servings.
Source: Kansas City Star, Eat for Life
Ingredients
• 2 cups multigrain rotini
• 1 (9-ounce) package frozen artichoke hearts
• ½ cup sliced celery
• 3 tablespoons chopped fresh basil
• 1 (12-ounce) can solid white albacore tuna packed in water, drained • 1 (7.25-ounce) jar roasted red peppers drained and coarsely chopped
• ½ cup fat-free peppercorn ranch dressing
• 1/3 cup dry-roasted cashews or peanuts
• Romaine leaves, optional
Directions
Cook pasta according to package directions; drain and rinse with cold water. Place pasta in large bowl.
Place artichoke hearts in microwave-safe bowl; cover and microwave on high (100 percent) power 4 minutes. Place cooked artichoke hearts on paper towels to drain well. Coarsely chop, then add to pasta. Add remaining ingredients, except cashews and romaine leaves. Cover and chill for several hours.
To serve, line bowls with romaine leaves if desired; spoon salad over lettuce. Sprinkle with cashews or peanuts. Makes 6 servings.
Source: Kansas City Star, Eat for Life
Peanut Clusters
Ingredients:
1 package of Nestle's white chocolate chips
1 package of Nestle's semi-sweet chocolate chips
1 pound of almond vanilla bark
1 large jar of dry roasted peanuts (unsalted)
1 large jar of dry roasted peanuts (salted)
How to make:
1. Put the first three ingredients in a crock pot on LOW setting. When fully melted (about 2 hours), add peanuts and stir until coated.
2. Place bite size pieces of the batter on wax paper. Let sit until the pieces harden (about 45 minutes)
3. Once hardened, store in zip lock bags and enjoy.
Note: The Vanilla Bark comes in 1-1.5 pound packages. I use 8 squares for a pound.
A special thank you to Marylin Dow for submitting this delicious recipe.
Sausage, Egg and Cheese Biscuits
Sausage Egg and Cheese Biscuits
Ingredients:
1 lb pork sausage, cooked and drained
8-10 eggs beaten
1 can chopped & peeled green chilis
1 can Pillsbury Grands Original Biscuits – cut each biscuit into ½ bite pieces & do NOT cook them
2 cups of grated cheddar cheese
Mix all ingredients well and scoop into muffin cups ¾ to full. The silicone pans work best. Foil pans should be sprayed with non-stick spray, metal pans should be sprayed but they are still terrible to clean from these ingredients.
Bake for 20-25 min at 350 degrees.
Recipe can be doubled. Each recipe makes 18-24 portions.
A special thanks to Jennifer Boggs for this easy and delicious recipe.
Ingredients:
1 lb pork sausage, cooked and drained
8-10 eggs beaten
1 can chopped & peeled green chilis
1 can Pillsbury Grands Original Biscuits – cut each biscuit into ½ bite pieces & do NOT cook them
2 cups of grated cheddar cheese
Mix all ingredients well and scoop into muffin cups ¾ to full. The silicone pans work best. Foil pans should be sprayed with non-stick spray, metal pans should be sprayed but they are still terrible to clean from these ingredients.
Bake for 20-25 min at 350 degrees.
Recipe can be doubled. Each recipe makes 18-24 portions.
A special thanks to Jennifer Boggs for this easy and delicious recipe.
Whole Wheat Pancakes
WHOLE-WHEAT PANCAKES WITH DRIED FRUIT CONSERVE
¾ cup old-fashioned rolled oats
2 tablespoons chopped walnuts, toasted (divided use)
¾ cup whole-wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
Dash salt
¾ cup low-fat buttermilk
¼ cup apple juice
¼ cup fat-free milk
¼ cup unsweetened applesauce
2 egg whites
1 tablespoon vegetable oil
1/3 cup chopped, peeled Jonathan or other tart apple
Dried fruit conserve (recipe follows)
Place oats in food processor and process until fine. Add toasted walnuts and pulse to combine, coarsely chopping walnuts.
Combine oat mixture, whole-wheat flour, baking soda, baking powder and salt in mixing bowl.
In another bowl, combine buttermilk, apple juice, milk, applesauce, egg whites and oil; stir to combine well. Pour liquid ingredients into flour mixture and stir just until moistened. Stir in chopped apples.
Heat a nonstick-coated griddle or large nonstick skillet over medium-high heat. Spray griddle generously with nonstick cooking spray.
Pour 1/3 cup batter onto hot griddle for each pancake; cook about 2 minutes or until surface bubbles. Turn pancake and cook on second side until golden.
To serve, spoon about 2 tablespoons warm fruit mixture on top of each pancake.
Dried fruit conserve: Combine 1 cup apple juice, 1 cup chopped dried fruit mix, 1/4 cup raisins, 1 teaspoon sugar and 1/2 teaspoon cinnamon in a small saucepan. Cover and heat to a boil; reduce heat to low and simmer 10 minutes. Uncover and cook 2 to 3 minutes to thicken slightly. Remove dried fruit mixture from heat and stir in 1 tablespoon toasted walnuts.
Makes 8 servings.
Source: Kansas City Star, Eat for Life
¾ cup old-fashioned rolled oats
2 tablespoons chopped walnuts, toasted (divided use)
¾ cup whole-wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
Dash salt
¾ cup low-fat buttermilk
¼ cup apple juice
¼ cup fat-free milk
¼ cup unsweetened applesauce
2 egg whites
1 tablespoon vegetable oil
1/3 cup chopped, peeled Jonathan or other tart apple
Dried fruit conserve (recipe follows)
Place oats in food processor and process until fine. Add toasted walnuts and pulse to combine, coarsely chopping walnuts.
Combine oat mixture, whole-wheat flour, baking soda, baking powder and salt in mixing bowl.
In another bowl, combine buttermilk, apple juice, milk, applesauce, egg whites and oil; stir to combine well. Pour liquid ingredients into flour mixture and stir just until moistened. Stir in chopped apples.
Heat a nonstick-coated griddle or large nonstick skillet over medium-high heat. Spray griddle generously with nonstick cooking spray.
Pour 1/3 cup batter onto hot griddle for each pancake; cook about 2 minutes or until surface bubbles. Turn pancake and cook on second side until golden.
To serve, spoon about 2 tablespoons warm fruit mixture on top of each pancake.
Dried fruit conserve: Combine 1 cup apple juice, 1 cup chopped dried fruit mix, 1/4 cup raisins, 1 teaspoon sugar and 1/2 teaspoon cinnamon in a small saucepan. Cover and heat to a boil; reduce heat to low and simmer 10 minutes. Uncover and cook 2 to 3 minutes to thicken slightly. Remove dried fruit mixture from heat and stir in 1 tablespoon toasted walnuts.
Makes 8 servings.
Source: Kansas City Star, Eat for Life