Category Archives: Recipes

Banana Coffee Cake

A while back, I had one ripe banana and wanted to find a recipe that would work using it. This is what I came up with. It turned out lighter, more moist, and fluffier than banana bread. That was my husbands analysis! Delicious!

Ingredients:

  • 4 oz. of sour cream
  • 1/4 cup softened butter
  • 1 egg
  • 3/4 cup sugar
  • 1 ripe banana, mashed
  • 1/2 teaspoon vanilla
  • 1-1/8 Cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

Topping:

  • 1/2 cup chopped walnuts or pecans
  • 1 Tablespoon sugar
  • 1/2 teaspoon cinnamon

Method:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the sour cream, butter and sugar until blended. 
  3. Add egg, beating well.
  4. Add the banana and vanilla. 
  5. Combine flour, baking powder and baking soda; 
  6. Gradually add these dry ingredients to the creamed mixture. 
  7. Combine topping ingredients; add half to batter. 
  8. Transfer to a greased 9-in. x 9-in. baking pan. 
  9. Sprinkle with the remaining topping. 
  10. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. 
  11. Cool on a wire rack.  
  12. Yield: 6-8 servings. 

Quinoa Salad

This hearty salad has a nice flavor and is naturally gluten free. You can add or delete ingredients to suit your own taste buds, too.

Ingredients:

  • 1/2 cup dry quinoa
  • 1 cup chicken stock
  • 1 cup chopped cucumber
  • 1 cup chopped fresh mango
  • 1/2 to 1 cup garbanzo beans drained and rinsed (Chickpeas)
  • 1/4 to 1/2 cup chopped green onions
  • Juice of half a lemon
  • 1/2 teaspoon salt

Method:

  1. In a small saucepan combine quinoa with the chicken stock and bring to a boil.
  2. Once it boils reduce heat and simmer for 15 minutes.
  3. Turn off the heat and let it sit for 5 minutes.
  4. Fluff with a fork and set aside to cool completely.
  5. You can set it in the refrigerator to speed the cooling.

While the quinoa is cooling prepare the rest of the ingredients. I left the amounts of beans and green onion to your discretion. We enjoy green onion so I added the full 1/2 cup. Mix together all these ingredients with the cooled quinoa and enjoy as a side dish or a meal. You can easily make this a vegetarian dish by cooking the quinoa with water or vegetable stock instead of the chicken stock.

Although I’m going to try to create some posts during our travels I cannot guarantee that and I will be hit and miss with visiting blogs over the next two weeks. Cheers!

Asparagus-Pancetta Phyllo Appetizers

This is a simple appetizer with a pretty presentation. I used mini Phyllo cups that come frozen in the freezer aisle of the grocery store. The sky is the limit on what filling combination you could use. We had these at Easter so the Asparagus was my go to choice with added ingredients that I thought would go well together.

Ingredients:

  • 2 Packages of Mini Phyllo Pastry Shells (30 total)
  • 15 stalks of Asparagus, washed and chopped into small pieces.
  • 2 Tablespoons butter
  • 1 Shallot, chopped
  • 1/2 cup diced Pancetta (you can substitute bacon)
  • 1/4 cup white wine or chicken stock
  • 1 Tablespoon White wine vinegar or Sherry Vinegar
  • Salt and Pepper, to taste

Added Optional Ingredients:

  • 2 egg whites from 2 hard boiled eggs, chopped. Discard the yolk.
  • 1/2 cup shredded cheese of your choice

Method:

  1. Defrost the Phyllo Shells in refrigerator overnight.
  2. Preheat oven to 350 degrees.
  3. In a saucepan, melt the butter on medium heat and cook the asparagus for 2 minutes. Set aside in a bowl.
  4. In the same saucepan, cook the chopped shallot for 2 minutes.
  5. Now add the Pancetta to the pan and cook for 1 minute. (If you choose to use bacon instead precook it before this step and add it to the mix when you add the egg whites.)
  6. De-glaze the pan with white wine and reduce by half. (Shallots and Pancetta stay in pan for this step)
  7. Add the white wine vinegar and reduce by half again.
  8. Pour over the Asparagus.
  9. Add the chopped egg white solids to the Asparagus bowl.
  10. Mix gently and season with salt and pepper.
  11. If you want to add the grated cheese do it now and mix gently.
  12. Place thawed Phyllo shells on a cookie sheet that is large enough for the 30 shells.
  13. Fill each cup full with the Asparagus mixture.
  14. Bake in 350 degree oven for 10-15 minutes. Just long enough to warm all ingredients through.

Set out on pretty plate and watch them disappear!

We enjoyed these at an Easter Celebration a few years back but these or a variation of these would be good for an afternoon tea or before any meal. Whatever is fresh and available can be adapted to these cups. I’m thinking of trying a sweet custard bite using these shells.

A Quartet of Sisters Hodgepodge

It’s Wednesday and time for the Hodgepodge questions this first week in August! Thank you to Joyce From This Side of the Pond!

1. Do you have a sister? Tell us something about her. If you don’t have a sister, tell us about a friend who has been like a sister. Or tell us about a sister-in-law if you have one who is extra special. 

I have 3 sisters and 4 brothers. My sister-in-laws are extra special, too. The photo above is of us sisters in age order, youngest on the left and oldest on the right.

My oldest sister Kathy is a gifted teacher. Vera has the gift of hospitality. Lana is an amazing organizer. We all challenge each other to follow Jesus closely. We all sing and have sung in choirs, trios, duets or in a ‘rock’ band. We all can cook for a crowd.

2. Resister, assister, insister, persister…choose one of the words listed and explain how it relates to you and your life lately. 

Right now since I’m working on dropping unwanted pounds I would say I’m a resister. It’s interesting what a great resister I am in the morning up until about 3pm and then it gets tougher for me to resist so I switch to insister, telling my brain I do not need to have this or that as it will derail my plan. I’m working on some healthier eating habits, too. I want to be able to walk in England in September without huffing and puffing and sweating more than I need to because of excess weight.

3. Share a favorite song, book, movie, or television program that features sisters.

How timely as we pulled out BBC version of Pride and Prejudice on Monday evening and are watching all the episodes again with the 5 sisters who are all quite different from each other.

4. August 3rd is national watermelon day…are you a fan? ~ Yes

Do you like watermelon flavored candy?  NO

Besides eating the melon as is, do you have a good recipe made with watermelon? 

This Watermelon Cucumber Salad is perfect for a summer get together.

5. ‘Tis August…what are three things you’re looking forward to this month.

Our Coast kids are hopping over for a long weekend visit, Addy starts soccer this month so I’ll enjoy watching on the sidelines, and I’ll be helping a little with Vacation Bible School.

6. Insert your own random thought here. 

I’m making this dessert again this week for a dinner we are having here on Saturday evening. It has a few steps but is pretty easy to make. It’s a dessert you can make a few days ahead. I think it would easily serve 10-12 people. I’ll give you the link so you can see how much prettier you can make it look with whip cream and fresh strawberries on top. I only used a large carton of good Strawberry Ice Cream. My carton was not 1/2 gallon so my version is not as tall as the showstopper…

I used vanilla wafers and regular Strawberry Ice Cream.

To see the showstopper version of this cake and get the recipe click below!

You can find the recipe here.

It’s called Strawberry Shortcake Ice Cream Cake because she used Strawberry Shortcake Ice Cream. I call mine Strawberry Ice Cream Cake since I didn’t find the shortcake version of ice cream to use. It is not overly sweet. Hopefully I’ll remember to take a photo of the cake decorated with whipped cream and Strawberries on Saturday.

Sweet and Salty Snack

This sweet and salty snack is hard to resist. The ingredients are few and the method is simple. This is also a Gluten Free recipe.

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 package of corn chips (10-1/2 oz.)

Prepare a 15 x 10 sheet pan lightly greasing it. Distribute the corn chips evenly in the pan.
In a medium sized pot cook the sugar and corn syrup until it bubbles and the sugar is completely dissolved. Take pot off stove top and blend in the peanut butter. Pour the blended sugar, corn syrup, peanut butter mixture over the corn chips evenly. Let it cool and enjoy!

Since it’s summer and we are in a heat wave this recipe that requires no baking is a good one to try.

Mango Jicama Slaw

This slaw is a fresh alternative to traditional coleslaw for a barbecue. You can use a store bought dressing or mix up Anneliese’s dressing. Anneliese also has a tutorial on how to cut a mango at that link.

Ingredients:

  • 1/2 Small Jicama, peeled and julienned
  • 2 Mangoes, peeled and julienned
  • 1/2 small cabbage julienned
  • 1 handful of cilantro, chopped
  • 2 green onions/scallions sliced thin
  • Salt and Pepper to taste
  • Store bought mango dressing or Anneliese’s dressing

Method:

  1. Mix all fresh ingredients together.
  2. Add enough dressing to coat.

Serves 6

You can double or triple this recipe for a large crowd using up a whole Jicama, whole head of cabbage, adding more mangoes and increasing the dressing. An easy tip is to use equal parts Jicama, Mango and Cabbage.
If you don’t want to bother with whole mangoes you can buy peeled and pitted mangoes at your grocery store. I bought mine at Costco.

Greek Salad

Here’s another great Summer salad.

Greek Salad
Ingredients:

  • 1 cup cucumber chopped
  • 1 cup tomatoes, chopped
  • 1/2 cup canned chickpeas (garbanzo), drained, rinsed.
  • 1/4 cup Kalamata olives, pitted, sliced
  • 1/4 cup scallions, sliced (you can substitute red onion here)
  • 1/4 cup coarsely chopped parsley
  • 1/2 cup crumbled feta cheese
  • Juice of 1 lemon
  • 1 clove garlic minced
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2-3 Tablespoons extra-virgin olive oil
  • 3 Tablespoons fresh mint, chopped

Method:

  1. Combine the cucumbers, tomatoes, chickpeas, olives, scallions, and parsley in a large bowl.
  2. Whisk together lemon juice, garlic, sugar, salt, and pepper for the vinaigrette in a bowl.
  3. Drizzle olive oil into lemon juice mixture in a steady stream while whisking, after it emulsifies stir in mint and adjust seasonings to taste.
  4. Pour over the combined ingredients and mix well.

Double the recipe if you are serving this as a main dish. This recipe would serve 2 as a main dish.
As a side it serves 4-6 people.
I used the whole English Cucumber for the salad pictured above which was probably 2 cups or more of the cucumber.

Cobb Salad

A Cobb salad is a great choice for a summer dinner. I’m working on a more heart healthy diet and would like to have this at least once a week for dinner. You can add all these ingredients or leave out the items you don’t enjoy.

Cobb Salad for two:

2 hearts of romaine chopped, washed and spin dried.
2 hard boiled eggs, sliced.
1 Avocado skinned and chopped.
4 slices of Canadian Bacon, chopped.
1 cup cooked and chopped chicken breast.
1 tomato, chopped.
Crumbled bleu cheese or Gorgonzola, optional
Red onion thinly sliced.

Layer your choice of ingredients and enjoy.

The choice of dressing is up to you. My husband enjoys a Bleu cheese dressing with his Cobb. I prefer to just use salt and fresh squeezed lemon. A Red Wine Vinaigrette is also a good choice.

Mocha Toffee Dessert

I got this recipe from my mother over 45 years ago and have no idea where she got it from.

serves 4

Ingredients:
  • 1- 3 or 3 1/4 ounce package regular vanilla pudding mix
  • 1 Tablespoon instant coffee powder
  • 1 3/4 cups milk
  • 1/2 cup semisweet chocolate pieces
  • 2/3 cup of evaporated milk
  • 2 chocolate covered English toffee bars (5/8 ounces each) coarsely crushed
  • whipped cream
Method:

1. In medium saucepan, combine pudding mix and coffee powder.
Gradually stir in 1 3/4 cups milk till mixture is blended.
2. Cook over medium heat, stirring constantly until mixture comes to a boil.
3. Remove from heat and cover surface of pudding with waxed paper or plastic wrap, cool and chill.
4. In small saucepan combine chocolate pieces and evaporated milk. Cook and stir over low heat until mixture boils and chocolate is melted. Cool and chill.
4. Remove paper from pudding mixture.
5. Spoon the pudding mixture equally into 4 parfait glasses.
6. Sprinkle crushed candy onto top of layer.
7. Top with a good portion of chocolate sauce and top with more crushed candy.
8. Finish off with whipped cream and a sprinkle of crushed candy.

If you use taller and narrower glasses you can make more layers before you top it off with whipped cream.

I found the smaller containers to work better as this is a very rich dessert.
Instead of crushing two candy bars I found these packaged toffee bits that worked real well.

Poblano Boats

These Poblano halves are filled with a mixture of Blue Cheese, diced apples, and walnuts. The heat of the Poblano pepper adds a nice kick to these crunchy boats of goodness. Serve as a salad or an appetizer. You can increase the recipe if you’d like to serve more than two people. You can also leave the Poblano whole, cutting a slit in it when you remove the seed instead of cutting the pepper in half, then stuffing it with the filling.

Ingredients for 2 servings:

  • 1 Poblano Pepper, roasting over open flame, peeled and seeded, some instructions to follow
  • 1 cup finely chopped diced apples
  • 1/2 fresh lemon, juiced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup chopped walnuts
  • 1 cup mixed salad greens
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar

Methods for roasting peppers:

  1. If you have a gas stove top you can turn one burner to medium and hold the pepper over the open flame with tongs, turning until all sides are blackened and blistered, make sure your oven fan is on.
  2. After roasting the pepper place in brown paper bag and seal the bag to keep the steam inside the bag.
  3. When it cools put disposable gloves on and take the pepper out of the bag.
  4. The peel should come off easily at this point, you can use paper towels to rub the skin off.
  5. After peeling it, cut a slit down one side and using your gloved hands remove all the seeds.
  6. At this point place on a paper towel and refrigerate the pepper till you are ready to stuff it.
  7. Another method is to roast the peppers under the broiler of your oven for 5 minutes.
  8. You can also use your outdoor grill to roast the peppers.
  9. Whichever method you use, don’t forget step 2.

Method for the filling:

  1. Place the apples in a ceramic bowl and lightly coat them with the lemon juice.
  2. Combine the cheese and walnuts with the apples and toss.
  3. Cut the chilled pepper in half and place on top of a platter of salad greens.
  4. Fill each half of the pepper with the mixture of apples, walnuts and cheese.
  5. Whisk together the olive oil and red wine vinegar well and drizzle generously over the filled peppers.
  6. Serve immediately.

Tip: If you want to make more of these to serve 4-8 people you could roast 4 peppers ahead of time and keep them refrigerated until you are ready to serve these as an appetizer or salad. Just double the filling portion of the recipe.