1 pkg chocolate cake mix
1 c mashed bananas
1 c sour cream
3 eggs
1/4 c oil
4 squares semi-sweet baking chocolate,
finely chopped
1 (8-oz) tub French Vanilla cool whip, thawed
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside.
In large mixer bowl, beat cake mix, bananas, sour cream, eggs and oil on low speed until moistened. Beat on medium speed for 2 minutes. Stir in chocolate.
Pour evenly into prepared cake pans. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost with whipped topping. Store cake in refrigerator.
Tuesday, November 10, 2009
Strawberry Margaritas
1 (10-oz) pkg frozen strawberries in syrup
partially thawed
1/4 c lime juice from concentrate
1/4 c tequila
2 T triple sec
1/4 c confectioners' sugar
3 c ice cubes
Combine all ingredients except ice in an electric blender container. Blend well. Gradually add ice and blend until smooth. Serve immediately.
For non-alcoholic Strawberry Margaritas omit the tequila and triple sec. Increase sugar to 1/3 cup and decrease ice to 1 1/2 cups. Add 2 tablespoons of orange juice and blend until smooth.
partially thawed
1/4 c lime juice from concentrate
1/4 c tequila
2 T triple sec
1/4 c confectioners' sugar
3 c ice cubes
Combine all ingredients except ice in an electric blender container. Blend well. Gradually add ice and blend until smooth. Serve immediately.
For non-alcoholic Strawberry Margaritas omit the tequila and triple sec. Increase sugar to 1/3 cup and decrease ice to 1 1/2 cups. Add 2 tablespoons of orange juice and blend until smooth.
Magic Cookie Bars
These cookies only take a few minutes to make and they taste heavenly.
1 stick butter
1 1/2 c graham cracker crumbs
1 (14 oz) can Eagle Brand Condensed Milk
1 (6 oz) pkg semi-sweet chocolate chips
1 (3 1/2-oz) can flaked coconut
1 c chopped pecans
Preheat oven to 350 degrees. In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and chopped pecans. Press down firmly. Bake 25 to 30 minutes at 350 degrees. Cool completely in pan. Cut into bars. Makes 24 to 36 bars.
1 stick butter
1 1/2 c graham cracker crumbs
1 (14 oz) can Eagle Brand Condensed Milk
1 (6 oz) pkg semi-sweet chocolate chips
1 (3 1/2-oz) can flaked coconut
1 c chopped pecans
Preheat oven to 350 degrees. In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and chopped pecans. Press down firmly. Bake 25 to 30 minutes at 350 degrees. Cool completely in pan. Cut into bars. Makes 24 to 36 bars.
Monday, November 9, 2009
Cranberry Pumpkin Bread
2 eggs, slightly beaten
2 c sugar
1/2 c oil
1 cup solid pack pumpkin
2 1/4 c flour
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
1 c chopped cranberries
Preheat oven to 350 degrees. Grease and flour two 8x3 3/4x2 1/2-inch aluminum loaf pans.
In medium mixing bowl, combine slightly beaten eggs, sugar, oil and pumpkin; mix well. In large mixing bowl, combine flour, pumpkin pie spice, soda and salt; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter equally into prepared pans. Bake at 350 degre for 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.
2 c sugar
1/2 c oil
1 cup solid pack pumpkin
2 1/4 c flour
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
1 c chopped cranberries
Preheat oven to 350 degrees. Grease and flour two 8x3 3/4x2 1/2-inch aluminum loaf pans.
In medium mixing bowl, combine slightly beaten eggs, sugar, oil and pumpkin; mix well. In large mixing bowl, combine flour, pumpkin pie spice, soda and salt; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter equally into prepared pans. Bake at 350 degre for 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.
Banana Nut Bread
2/3 c sugar
1/3 c shortening
2 eggs
3 T buttermilk
1 c mashed bananas
2 c sifted flour
1 t baking powder
1/2 t soda
1/2 t salt
1/2 c chopped nuts
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan;set aside.
In large mixing bowl, thoroughly combine sugar, shortening and eggs. Stir in buttermilk and bananas. In small mixing bowl, sift together flour, baking powder, soda and salt. Add to sugar mixture and combine well. Stir in nuts. Pour into prepared loaf pan and let stand 20 minutes before baking. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove to wire rack and cool completely.
1/3 c shortening
2 eggs
3 T buttermilk
1 c mashed bananas
2 c sifted flour
1 t baking powder
1/2 t soda
1/2 t salt
1/2 c chopped nuts
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan;set aside.
In large mixing bowl, thoroughly combine sugar, shortening and eggs. Stir in buttermilk and bananas. In small mixing bowl, sift together flour, baking powder, soda and salt. Add to sugar mixture and combine well. Stir in nuts. Pour into prepared loaf pan and let stand 20 minutes before baking. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove to wire rack and cool completely.
Whole Wheat Raisin-Nut Bread
3 c whole wheat flour
1/4 c wheat germ
1/4 c wheat bran
2 tsp baking powder
1 1/4 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 c buttermilk
1/2 c honey
1/4 c oil
3/4 c raisins
1/2 c walnuts
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan; set aside.
Combine flour, wheat germ, bran, baking powder, soda, cinnamon and salt in a large mixing bowl. Make a well in the center. Combine buttermilk, honey and oil in a small mixing bowl. Add all at once to flour mixture. Stir just until moistened. Fold in raisins and nuts. Spread into prepared loaf pan and bake at 350 degrees for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack and cool. Makes 1 loaf, 18 slices, 177 calories per slice.
1/4 c wheat germ
1/4 c wheat bran
2 tsp baking powder
1 1/4 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 c buttermilk
1/2 c honey
1/4 c oil
3/4 c raisins
1/2 c walnuts
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan; set aside.
Combine flour, wheat germ, bran, baking powder, soda, cinnamon and salt in a large mixing bowl. Make a well in the center. Combine buttermilk, honey and oil in a small mixing bowl. Add all at once to flour mixture. Stir just until moistened. Fold in raisins and nuts. Spread into prepared loaf pan and bake at 350 degrees for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack and cool. Makes 1 loaf, 18 slices, 177 calories per slice.
Sunday, November 1, 2009
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