Ingredients
3/4 c Sugar
1/2 c Margarine, softened (may use
2 md Bananas (very ripe), mashed
1/2 c Sour cream- (may use non
2 lg Eggs (may use 1/2 cup egg
2 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Miniature chocolate chips
Instructions
OVEN: 350 Grease and flour bottom only of 9 x 5 or ( 2 )- 8 x 4-inch loaf pans. In large bowl, combine sugar and margarine.. Beat til light and fluffy. Add bananas, sour cream and eggs; blend well. Stir in flour, baking soda and salt; blend well. Stir in chocolate chips. Pour into pan(s). Bake 55 to 65 minutes, or until toothpick inserted into center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.
Saturday, April 11, 2009
Teriyaki Chicken
Ingredients
2 boneless chicken breasts
2 cup white rice cooked
1 tablespoon sesame seeds
--MARINADE--
1 1/2 tablespoon brown sugar
1 tablespoon ginger minced
1/3 cup sherry
1/3 cup vegetable oil
1/3 cup soy sauce
Instructions
Combine the soy sauce, brown sugar, ginger, sherry, and vegetable oil in the marinade.
Put chicken and marinade in ziploc bag and marinate for at least 3 hours.
Grill over medium heat until cooked through; about 20 minutes. Slice on a diagonal bias and serve over cooked white rice. Top with sesame seeds.
2 boneless chicken breasts
2 cup white rice cooked
1 tablespoon sesame seeds
--MARINADE--
1 1/2 tablespoon brown sugar
1 tablespoon ginger minced
1/3 cup sherry
1/3 cup vegetable oil
1/3 cup soy sauce
Instructions
Combine the soy sauce, brown sugar, ginger, sherry, and vegetable oil in the marinade.
Put chicken and marinade in ziploc bag and marinate for at least 3 hours.
Grill over medium heat until cooked through; about 20 minutes. Slice on a diagonal bias and serve over cooked white rice. Top with sesame seeds.
Cake In A Cup Mix
Ingredients
1 box cake mix any flavor
1 box instant pudding mix 3 1/2 ounce
3 cups powdered sugar divided
4 1/2 tablespoons flavored powdered coffee creamer or powdered cocoa divided
Instructions
Place dry cake mix and pudding mix in a large mixing bowl and stir well to blend.
Measure out 1/2 cup portions and place each in a plastic sandwich bag with a tie closure.
Tuck each bag in a large ceramic mug that will hold at least 1 1/2 cups of water.
Because the cake is microwaved, be sure the cup does not have any metallic decoration on it.
Place 1/3 cup of powdered sugar and 1 1/2 teaspoons of powdered creamer or hot cocoa mix into additional sandwich bags; secure with a tie and attach to cake mix bag, labeling as glaze mix.
Attach the following directions to each mug of mix: Generously spray inside of coffee mug with non-stick vegetable spray- Empty contents of cake mix bag into mug and add one egg white, one tablespoon oil and one tablespoon water- Mix until well blended- Microwave on high for 2 minutes- While cake is baking, place glaze mix into a small bowl and add 1 1/2 teaspoons water; mix well- When cake is done, pour glaze over cake in the cup and enjoy while warm.
Can use fudge topping, Carmel topping, or chocolate chips on top of cake before microwaving.
Can bake in a bowl - 1 1/2 minutes microwave
1 box cake mix any flavor
1 box instant pudding mix 3 1/2 ounce
3 cups powdered sugar divided
4 1/2 tablespoons flavored powdered coffee creamer or powdered cocoa divided
Instructions
Place dry cake mix and pudding mix in a large mixing bowl and stir well to blend.
Measure out 1/2 cup portions and place each in a plastic sandwich bag with a tie closure.
Tuck each bag in a large ceramic mug that will hold at least 1 1/2 cups of water.
Because the cake is microwaved, be sure the cup does not have any metallic decoration on it.
Place 1/3 cup of powdered sugar and 1 1/2 teaspoons of powdered creamer or hot cocoa mix into additional sandwich bags; secure with a tie and attach to cake mix bag, labeling as glaze mix.
Attach the following directions to each mug of mix: Generously spray inside of coffee mug with non-stick vegetable spray- Empty contents of cake mix bag into mug and add one egg white, one tablespoon oil and one tablespoon water- Mix until well blended- Microwave on high for 2 minutes- While cake is baking, place glaze mix into a small bowl and add 1 1/2 teaspoons water; mix well- When cake is done, pour glaze over cake in the cup and enjoy while warm.
Can use fudge topping, Carmel topping, or chocolate chips on top of cake before microwaving.
Can bake in a bowl - 1 1/2 minutes microwave
Soft and Chewy Chocolate Chip Cookies
Ingredients
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon table salt
1 cup unsalted butter (2-sticks) - softened but still firm
1/2 cup granulated sugar
1 cup light brown sugar - firmly packed
2 teaspoons pure vanilla extract
2 large eggs - cold, straight from the refrigerator
1 package (12 oz) semi-sweet chocolate chips - frozen, straight from the freezer (I use Ghirardelli)
Instructions
Preheat oven to 350 degrees F with oven rack in center position. Line two baking sheets with parchment paper or silicon baking pads, e.g., Silpad, if desired (*see note); set aside.
In a small bowl, whisk together flour, baking soda and salt; set aside.
In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy, about 1 minute. Add granulated and brown sugars and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary. Reduce speed to medium-low and add in eggs, one at a time, beating after each addition until well incorporated. Add vanilla and beat until incorporated. Reduce speed to lowest setting (or gently stir by hand); gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated; don't overmix. Fold in chocolate chips. (If you find that the dough is very soft, cover and refrigerate until firm, about 30 minutes.)
Using one heaping tablespoon of batter per cookie, drop cookies 2-inches apart, in staggered rows of 3-2-3-2-3 (**see note), on ungreased or prepared baking sheets. Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.) Remove from oven, and let cool on baking sheet for at least two minutes before transferring to wire rack to cool completely. If you used parchment paper, remove baking sheet from oven and immediately slide cookies on parchment directly onto cooling racks. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon table salt
1 cup unsalted butter (2-sticks) - softened but still firm
1/2 cup granulated sugar
1 cup light brown sugar - firmly packed
2 teaspoons pure vanilla extract
2 large eggs - cold, straight from the refrigerator
1 package (12 oz) semi-sweet chocolate chips - frozen, straight from the freezer (I use Ghirardelli)
Instructions
Preheat oven to 350 degrees F with oven rack in center position. Line two baking sheets with parchment paper or silicon baking pads, e.g., Silpad, if desired (*see note); set aside.
In a small bowl, whisk together flour, baking soda and salt; set aside.
In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy, about 1 minute. Add granulated and brown sugars and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary. Reduce speed to medium-low and add in eggs, one at a time, beating after each addition until well incorporated. Add vanilla and beat until incorporated. Reduce speed to lowest setting (or gently stir by hand); gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated; don't overmix. Fold in chocolate chips. (If you find that the dough is very soft, cover and refrigerate until firm, about 30 minutes.)
Using one heaping tablespoon of batter per cookie, drop cookies 2-inches apart, in staggered rows of 3-2-3-2-3 (**see note), on ungreased or prepared baking sheets. Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.) Remove from oven, and let cool on baking sheet for at least two minutes before transferring to wire rack to cool completely. If you used parchment paper, remove baking sheet from oven and immediately slide cookies on parchment directly onto cooling racks. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well
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