CHOCOLATE BANANA SMOOTHIES

2 cups cold 2% milk

1 pkg. sugar-free instant chocolate pudding mix

2 Tbsp. vanilla extract

2 large ripe frozen bananas, sliced

2 cups coarsely crushed ice cubes

In a blender, combine the milk, pudding mix and vanilla; cover and process until blended.

Add the bananas and ice; cover and process until smooth.  Pour into chilled glasses; serve immediately.

BASIL GARLIC BREAD

BREAD MACHINE

2/3 cup warm milk (70º to 80º)

1/4 cup warm water (70º to 80º)

1/4 cup warm sour cream (70º to 80º)

1 1/2 tsp. sugar

1 Tbsp. butter, softened

1 Tbsp. grated Parmesan cheese

1 tsp. salt

1/2 tsp. minced garlic

1/2 tsp. dried basil

1/2 tsp. garlic powder

3 cups bread flour

2 1/4 tsp. active dry yeast

In a bread machine pan, place all ingredients in order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

ORANGE JULIUS

6 oz. frozen orange juice concentrate

1 cup milk

1 cup water

2/3 cup sugar

1 tsp. vanilla

8 ice cubes

Combine all ingredients in blender.  Blend until smooth.

CRUNCHY TUNA CASSEROLE

1 can cream of chicken soup, undiluted

6 oz. medium noodles or macaroni, cooked & drained

1 can tuna, drained & flaked

1 cup shredded sharp cheddar cheese

1/2 cup sliced celery

1/2 cup milk

1/4 cup mayonnaise

1 can sliced water chestnuts, drained

1 jar (2 oz.) chopped pimientos, drained

1/2 tsp. salt

dash pepper

pinch celery seeds

Combine all ingredients in greased 2 qt. casserole dish.  Bake at 425º for 25 minutes or until hot and bubbly.

TUNA CHIP CASSEROLE

1 can tuna, drained                

1 can cream of mushroom soup

3/4 cup milk

1 cup crushed potato chips

Break chunks of tuna into a bowl.  Stir in soup and milk.  Add 3/4 cup crushed potato chips.  Mix well.  Pour into greased baking dish.  Sprinkle remaining chips over top.  Bake at 375º for 30 minutes.

TASTY TUNA CASSEROLE

1 pkg. (7¼ oz.) Macaroni & Cheese Dinner

1 can (10¾ oz.) condensed cream of celery soup

1/2 cup milk

1 can (6 oz.) tuna, drained

1/2 of a red pepper, chopped

1 green onion, sliced

1 cup crushed potato chips

Prepare Macaroni & Cheese Dinner as directed on package.  Stir in soup, milk, tuna, red pepper, and onion.

Spoon into 2-qt. casserole dish; top with crushed chips.

Bake at 350E for 30 minutes or until heated through.

PINTO BEAN FUDGE

1 cup cooked soft pinto beans (drained & mashed)

1/4 cup milk                             

1 Tbsp. vanilla

6 oz. unsweetened chocolate            

6 Tbsp. butter or margarine

2 lbs. powdered sugar            

Nuts/coconut (optional)

In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla.

Melt chocolate and butter or margarine and stir into bean mixture.  Gradually stir in powdered sugar. Knead with hands or stir until well blended.

Spread into lightly greased 9-inch baking dish or form into two 1 1/2 inch rolls.  Chill 1-2 hours.

CHOCOLATE BUTTERCREAM FROSTING

3 cups powdered sugar

1/3 cup stick margarine or butter, softened

2 tsp. vanilla

3 oz. unsweetened baking chocolate, melted & cooled

2 to 3 Tbsp. milk

Mix all ingredients except milk in medium bowl.  Stir in milk until smooth and spreadable.  Frosts one 9 x 13 inch cake generously or fills and frosts one 8- or 9-inch two layer cake.

CREAMY COCOA BUTTERCREAM FROSTING:

            Substitute 1/3 cup baking cocoa for the chocolate.

WHITE CHOCOLATE BUTTERCREAM FROSTING:

            Substitute 3/4 cup (3 oz.) white baking chips, melted and cooled, for the chocolate.

CINNABON CINNAMON ROLL FROSTING

4 oz. cream cheese, softened

1/4 cup butter, softened

2 1/2  – 3 cups powdered sugar

2 tsp. vanilla

1 1/2 tsp. milk

Cream ingredients together until desired consistency.

PUMPKIN RIBBON CAKE

Cake:

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

3/4 cup butter or margarine, softened

3 eggs

3/4 cup solid pack pumpkin

1/2 cup milk

1 tsp. vanilla

Filling:

1 (8 oz.) pkg. cream cheese, softened

1/4 cup sugar

Topping:

Powdered sugar

Frozen Whipped Topping, thawed (optional)

For cake, combine flour, baking powder, spices, baking soda and salt in small bowl; mix well and set aside.  In a medium bowl, beat sugar and butter until light and fluffy.  Add eggs, pumpkin, milk and vanilla; beat well.  Slowly add flour mixture to pumpkin mixture; mix well.  Set aside.

For filling, whisk cream cheese and sugar until well blended and smooth.  Spread 2 1/2 to 2 3/4 cups of the cake batter evenly over bottom of a greased 9 x 13 baking dish.  Spoon cream cheese mixture evenly over cake batter; carefully spread over batter.  Spoon remaining cake batter over cream cheese mixture, spreading evenly.

Bake at 350º for 45-50 minutes or until cake tester inserted in center comes out clean.  Cool completely.

Before serving, sprinkle cake with powdered sugar.  Cut into wedges.  Serve with whipped topping, if desired.

BANANA SNACK CAKE

1/2 cup shortening

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 cup mashed ripe bananas (2-3 medium)

1 tsp. vanilla extract

2 cups all purpose or whole wheat flour

1 tsp. baking soda

1 tsp. salt

1/2 cup buttermilk

1/2 cup chopped nuts

Frosting:

1/2 cup packed brown sugar

1/4 cup butter or margarine

6 Tbsp. milk

2 1/2  – 3 cups powdered sugar

In a mixing bowl, cream shortening and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk.  Stir in nuts.

Pour into a greased 9 x 13 inch pan.  Bake at 350° for 25 – 30 minutes or until toothpick inserted near center comes out clean.  Cool on wire rack.

For frosting, combine brown sugar, butter, and milk in a saucepan.  Bring to a boil over medium heat; boil and stir for 2 minutes.  Remove from heat; cool to lukewarm.  Gradually beat in powdered sugar until frosting reaches spreading consistency.  Frost the cake.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 cup milk

1/2 cup vegetable oil (or canola)

2 tsp. vanilla extract

1 cup boiling water

Preheat oven to 350º.  Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, soda, and salt in a large bowl.  Add eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.  Stir in water.  (Batter will be thin.)  Pour batter evenly into prepared pans.

Bake 30-35 minutes or until a toothpick comes out clean.  Cool 10 minutes.  Remove from pans to wire racks.  Cool completely.

Frost using Hershey’s “Perfectly Chocolate” Frosting.

HERSHEY'S "PERFECTLY CHOCOLATE" FROSTING

1/2 cup butter

2/3 cup cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp. vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.

Add vanilla.  Add small amount of milk if needed to the right consistency.

BRUNCH CASSEROLE

1 lb. sausage                                     

1 (8 oz.) refrigerated crescent rolls

2 cups Mozzarella cheese

4 eggs, beaten

3/4 cup milk                 

1/4 tsp. salt

1/8 tsp. pepper

                                                                       

Cook sausage until brown and crumbly; drain well.  Line bottom of buttered 9 x 13 dish with crescent rolls, sealing perforations.  Sprinkle with sausage and cheese.  Beat eggs, milk, and seasonings in bowl.  Pour over sausage and cheese.

Bake at 425º for 15 minutes or longer. Let stand before cutting into squares.

GERMAN PANCAKES

1 cup milk

1 cup flour

1/2-1 tsp. salt

6 eggs

6 Tbsp. butter

1/2 tsp. sugar

Melt butter in 9 x 13 baking dish in a 425º oven.  Blend together milk, flour, salt, and eggs.  Pour egg batter into pan and bake for 20-25 minutes.  Serve with warmed applesauce, powdered sugar, or syrup.

Top with lemon juice and powdered sugar or cinnamon sugar, syrup, jam or fruit.

BREAKFAST IN A PAN

3 cups frozen hash browns           

1 1/2 cups sharp Cheddar cheese

1 small onion, chopped

Bacon or sausage, cooked, drained, and crumpled

1 small can mushrooms

10 eggs

3 Tbsp. milk

1/2 tsp. salt

1/2 tsp. pepper

Grease baking dish.  Lay potatoes on bottom.  Top with grated cheese and onions.  Arrange cooked meat and mushrooms on top.  Beat eggs with milk, salt and pepper.  Pour on top.  Bake at 350º for 40 minutes or until set.

TROPICAL BANANA CRUMB CAKE

1 1/4 cups flour

1/3 cup sugar

1/3 cup dark brown sugar, packed

1/4 tsp. ground allspice

1/8 tsp. salt

1/4 cup margarine or butter, cut into small pieces

1/2 tsp. baking soda

3/4 tsp. baking powder

1/2 cup (1 medium) ripe banana, mashed

3 Tbsp. milk

1 egg

1/4 cup flaked, sweetened coconut

1 tsp. water

(1/2 cup reserved flour mixture)

Preheat oven to 350°.  Lightly spoon flour into dry measuring cup and level with a knife.  Combine flour, sugars, allspice, and salt in bowl; cut in margarine until mixture resembles coarse meal.  Reserve 1/2 cup flour mixture for topping: set aside.   

Combine remaining flour mixture, baking soda, baking powder, banana, milk and egg.  Beat at medium speed with a mixer until blended.  Spoon batter into a greased 8-inch round cake pan. 

Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork.  Sprinkle crumb mixture over batter.

Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.  Cool on wire rack.

SAUSAGE BRUNCH CASSEROLE

1 pound bulk pork sausage, cooked and drained

1/2 cup chopped green onions

1 can (4 oz.) mushroom stem and pieces, drained

2 medium tomatoes, chopped

2 cups (8 oz.) shredded mozzarella cheese

1 cup pancake mix

12 eggs

1 cup milk

1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

In a greased 9 x 13 inch baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.  In a large mixing bowl, whisk the pancake mix, eggs, milk, oregano, salt, and pepper; pour over cheese.

Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned.  Let stand for 10 minutes before serving.  (Can be assembled the night before and kept in the fridge.)

RESTAURANT-STYLE FRENCH TOAST

1/3 cup all-purpose flour

1/4 cup sugar

1/4 tsp. salt

1/4 tsp. ground cinnamon

1 cup milk

4 large eggs

1/2 tsp. vanilla

vegetable oil or shortening

8 to 10 slices Texas toast or crusty French bread

Confectioners’ sugar, sliced fruit, butter, and pancake syrup for serving (optional)

In a medium-size bowl, combine flour, sugar, salt, and cinnamon.  Add milk, eggs, and vanilla; whisk briskly to remove any lumps of flour.

Grease skillet or frying pan with a paper towel that has been dipped in oil or shortening.  Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.

Dip both sides of bread slice into the batter briefly.  Let some of the batter drip off, then place bread in skillet.  Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second.  If needed, add a little more oil to skillet to cook all of the slices.  Repeat procedure with remaining bread slices.  Keep French toast warm in a low oven as you cook remaining slices.  (Or cook several at a time on a griddle.)

Dust with confectioners’ sugar and serve with butter, syrup, or fruit, if using.

MORNING GLORY BRUNCH CASSEROLE

18 hard boiled eggs, sliced thin

1 lb. bacon, cooked & drained

1/4 cup butter

1/4 cup flour

1 cup milk

1 cup cream

1 lb. jar Cheese Whiz

1/4 tsp. thyme

1/4 tsp. marjoram                                

1/8 tsp. garlic powder

1/4 cup chopped parsley, fresh if possible

Hard boil eggs, cool and slice.  Make a cream sauce, adding flour to melted butter. Gradually and milk and cream, stirring constantly until thick.  Add Cheese Whiz and stir until melted.  Add seasonings, including half the parsley.

In a buttered 9 x 13 baking dish, layer egg slices, sauce, crumbled bacon, etc., ending with sauce.  Bake covered at 350º for about 40 minutes. Garnish with fresh parsley.  Serve hot and bubbly.  Serve with toast.