Banana's Foster... Fancy but SIMPLE!

Kam got this recipe from The Inn at Southwest Bed and Breakfast in Maine. I have served it at many a dinner party and for the holidays during the past few years.  It is drop dead delicious, but is super easy to make.  I like to fake people out that way...  Anyhoo, give it a try.  You'll want to lick the pan, I swear.

Banana's Foster
1/2 cup butter (use the REAL stuff, please!)
1/2 cup packed brown sugar
1/2 teaspoon maple extract
1/2 teaspoon rum extract
1/2 teaspoon banana extract

3-5 firm bananas, medium size
ground cinnamon
French vanilla ice cream
Whipped cream, optional 

In a medium skillet, melt butter over med-low heat.  Add the sugar and the extracts and stir until the sugar is dissolved.  (I like to use my whisk.) Remove from heat and and slice bananas into sauce and stir gently. Scoop ice cream into a small bowl and spoon the banana mixture over the top. It doesn't really need it, but you can top with a bit of whipped cream, if you want. Sprinkle with a bit of cinnamon and serve immediately.

Delish!

Million Dollar Fudge

This is another family classic.  Papa (Mom's Dad) would be in charge of stirring ...and eating... back in the day.  This recipe comes from Mom's long time friend Linda Hungerford, and is rich and delicious... and perfect for the holidays!

Million Dollar Fudge
Combine in large saucepan:
4-1/2 cups sugar
1 large can evaporated milk
1/2 stick butter or margarine
1/2 teaspoon salt

Stir until blended well over medium-low heat. Bring to a rolling boil and and cook exactly 10 minutes more, stirring often.  Pour cooked ingredients over:

12 oz Baker's German Chocolate
12 oz semi-sweet chocolate chips
16 oz marshmallow creme (I just use 2 jars... they make the jars smaller nowadays...)
2 cups broken pecans
1 teaspoon vanilla

Stir well until blended. Pour into a lightly buttered 9 x 13 cake pan. Let set, and do NOT cover until cool. Cut into small pieces. Makes approximately 5 pounds of candy.  Linda notes that this stores well in covered Tupperware, and to use a good quality margarine. She also says to have a man handy to help stir... it takes a lot of muscle!  Sorry I didn't take any shots of finished products... I need to get better at that...   Enjoy!

London Broil

We aren't big ham lovers, and we just had turkey at Thanksgiving, so to the recipe box I went to find a tasty dinner for Christmas.  I made Mom's London Broil for Christmas last year, and everyone enjoyed it. So, why not do it again?  Some of you might think it odd to grill on Christmas, but this IS Arizona... but this can be (and is) enjoyed year round in any neck of the woods.

I use a top round London Broil cut of meat, which is often on sale. The one I bought was only $2.49 a pound, and will feed the whole family (with leftovers) for under $10.  (Don't tell!) The key to London Broil is the marinating... so you have to plan ahead.  :-)

Mom's London Broil
Marinade London Broil in the following for 24-48 hours:
     1 cup soy sauce
     1/2 cup water
     1/4 cup lemon juice
     1/4 cup honey
     2 stalks green onions, chopped
     1/2 teaspoon garlic powder
Cover and place in the refrigerator.  Turn every 6-8 hours or so.
Cooking Instructions: Microwave meat for 5 minutes.  (I know... shameful... but it helps cook the inside so it won't get too crispy on the grill.)   Grill meat until medium-rare.  Slice meat crosswise (1/2" slices) to serve. Yummy!

*Mom's recipe says you can broil it, too.. but we usually grill it.  :-)

Chicken Wontons

Hands down, our MOST requested recipe.  Mom was randomly given this recipe by a checker at the grocery store. It has been a family favorite and favorite of our guests ever since.  

Chicken Wontons
1 package wonton wrappers
1 lb shredded chicken breast ( I use 2 LARGE cans of cooked chicken from Costco)
1 cup sour cream
1 cup mayonnaise (BEST FOODS!!)
5 stalks of chopped green onions
8-12 oz shredded colby/ jack cheese
1 package dry Hidden Valley Ranch dressing mix

Place wontons in mini-muffin tins, pressing down in the hole to form a cup.  Bake wrappers in a 350 degree oven until tips are slightly golden in color, 8-10 minutes. Immediately remove wrapper from tin, repeating until they are all baked.  (See notes below..)

Meanwhile... make filling by combining rest of ingredients.  Fill baked wontons with a spoonful of chicken mixture.  Bake filled wontons again in the mini-muffin tins for 10-15 minutes @ 350 degrees. Be careful not to overcook!

**Notes:  When I am making these for a party, I usually bake the wrappers the day before, and store them in Ziplock bags.  I also mix the chicken stuff up and keep it in the fridge.  Then before the party, I just have to fill the cups and re-bake.  :-)

Sausage, Peppers and Pasta

This is a recipe that mom had in her box that is from an old magazine.  I am not sure which one, but mom wrote "Keeper!!!" (yes, 3 exclamation points) on it. We had it tonight, and Brandon agreed.  It is a "Keeper!!!"


Sausage, Peppers and Pasta
1 pound smoked keilbasa or Polish sausage
1/2 cup chopped green pepper
1/4 of a medium chopped onion
1/2 teaspoon minced garlic
2 T.  olive or vegetable oil
1 large can crushed tomatoes
1 T. oregano
3/4 lb dry angel hair pasta
1/2 cup grated Parmesan cheese
2 T. butter

In a large skillet, saute sausage, peppers, onion, and garlic in oil until sausage is lightly browned. Stir in tomatoes and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Meanwhile, cook pasta according to package directions; drain.  Stir in cheese and butter. Serve with sausage mixture.  Yummy!

Peg's Eggs

Not sure who Peg really is... but this dish has been served at many Christmas mornings throughout the years.  I would make it, trying to lighten mom's load... since Christmas was her birthday, too.  This can be made in a large or half size, depending on your crowd.  Enjoy!

Peg's Eggs- Large
Butter a 9 x 13 glass baking dish, then layer in order with:
1 large can of chopped green chilies
Cheddar cheese (enough to cover the chilies evenly)
 Now crack open 12 eggs evenly over the cheese, and pinch the yolks.
Sprinkle with Tobasco, salt, and pepper.
COVER with foil and bake for 45 minutes in a 350 degree oven.

Peg's Eggs- half size
Butter a 8 or 9" square glass baking dish, then layer in order with:
1 small can of chopped green chilies
Cheddar cheese (enough to cover the chilies evenly)
Now crack open 6 eggs evenly over the cheese, and pinch the yolks.
Sprinkle with Tobasco, salt, and pepper.
COVER with foil and bake for 45 minutes in a 350 degree oven.

***It is really important to cover the eggs while baking... just trust me on this one....  :-)

Crock-Pot Sweet Potato Casserole

Why don't I ever remember to take pictures? Today we had our annual Thanksgiving Potluck at school.  I made my crock-pot sweet potato casserole.  I can't really say that this was one of "mom's" recipes, but Thanksgiving was the last holiday we spent with mom, and she liked it.  I have fond memories of that.  About 17 people asked me for the recipe... so here it is.  I  love it because:  1) It is yummy.   2) I can make it the day before I need it, then just put the "crock" in the pot, and turn it on.  3) I don't have to worry about using the oven... or juggling the turkey... and 4) It is yummy.  Oh.  I said that.  Happy Thanksgiving! 

Sweet Potato Casserole
2- 18 oz cans sweet potatoes, drained and mashed
1/4 cup butter, melted
2 T. granulated sugar
2 T. brown sugar, packed
1 T. orange juice
2 eggs, beaten
1/2 cup evaporated milk

Topping:
1/2 cup chopped pecans
1/2 cup brown sugar, packed
2 T. flour
2 T. butter, melted

Lightly butter or spray the crock pot.  Mix sweet potatoes, butter, 2 T. granulated sugar and 2 T. brown sugar together in a large bowl. Beat in eggs, juice and evaporated milk.  Transfer to the crock pot.  Make topping by combining pecans, brown sugar, flour and 2 T. of the melted butter. Spread evenly over the top of the sweet potatoes.  Cover and cook on high for 3 to 4 hours.

Callie's tips: For a large crowd, I use 4 LARGE (29 oz) cans of sweet potatoes, and TRIPLE everything else.  I also make it the night before and put it in the fridge.  I even mix the topping together (except the butter)  and put it in a baggie, too. Less to do the next day.   I prefer to cook the potatoes for 2 hours or so... give them a stir... and then put the topping on.  I think it looks prettier that way, and the potatoes cook a bit more evenly.   Enjoy!

Kam's Roast

Not sure this would really be called a "roast" but that is how mom had it written down.  Even funnier is that this recipe comes from my sister Kam... who will be the first to tell you she does not enjoy cooking.  She says she didn't get the "cooking" gene.  Anyway... this is a great little crock pot gem.  I get it all ready the night before, then Brandon takes it out of the fridge and flips on the crock pot in mid morning. Dinner is done when I get home.  I love it! 

Kam's Roast


Layer the following, in order, in the crock pot.  (I don't like scrubbing, so I usually spray my crock first. )

1 diced Roma tomato
4 potatoes, peeled and chunked
2 carrots, sliced
2 stalks of celery, chopped
1/2 green pepper, chopped

Place 2-1/2 lb round steak (roast) on top.  (I usually trim and cut into pieces.)

Mix in a bowl and pour over meat:
1 can tomato soup
1/2 can of water
1 Tablespoon garlic, minced
1 Tablespoon basil
1 Tablespoon  oregano

1 Tablespoon parsley
1 Tablespoon  vinegar
salt and pepper

Cook in crock pot on low for 5-6 hours. Just plain yummy. 

My Comfort Food- Chipped Beef on Toast

For most kids (and adults) it is the same.  Your birthday rolls around and you get to choose whatever you want your mom to make for dinner. My mom got off easy.  For me... it was always chipped beef on toast.  I know. It sounds strange, but it is my comfort food.  I would NEVER order it in a restaurant, and like so many things...  I just like it the way my mom made it.  I finally found her recipe.  I am sure when I was younger she would make it on the stove top, but this recipe comes from the cookbook that came with our first microwave.  Early 80's... I am sure. Happy Birthday to me!


Basic White Sauce for Chipped Beef

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
pepper to taste
1 jar Armor dried beef 
bread (for toast)

Directions:

Put the butter in a microwave safe 1 quart bowl and melt on high for 15 to 30 seconds. This may take a bit longer if the butter is cold. Stir in the flour until blended and smooth. Stir in the milk and pepper.

Microwave on high for about 2 minutes. Stir and microwave on high for 1 to 2 minutes more or until thickened. Rinse HALF of the chipped beef to remove some of the salt.  Tear the beef into small pieces. Add to sauce.  Microwave in 30 second intervals until desired thickness.

Enjoy!

Aunt Polly's Caramel/ Caramel Apples

Ok... so I don't have an Aunt Polly, and I am pretty sure this recipe came from an old cookbook.  It is that time of the year to start thinking about leaves changing, crisp air, and of course... caramel apples!  I like this recipe because it uses cheap ingredients with good results.  I used to make it with my home ec kids, then pass them along to all the teachers.  Boy did everyone look forward to caramel apple day!  You'll need a candy thermometer for this one... Happy fall!

Aunt Polly's Caramel

2 cups sugar
1-1/2 cups light corn syrup
2 cups evaporated milk
1/2 cup margarine
1 teaspoon vanilla

In a large pot, combine sugar and corn syrup.  Heat to 300 degrees, stirring often. Add milk and margarine.  (Temp will drop) Re-heat to 250 degrees, again stirring constantly*. Remove from heat and add vanilla.

*The recipe says to stir constantly, but I don't.  I do keep an eye on the temp though... it seems to take FOREVER... then jumps up really fast.  

Tips:  When I would do this on my classroom, I would pour the caramel into my crock pot to keep it warm.  I would also thin it down with a bit water. It seems to make it cover the apples better.  Don't panic if you add water and it looks milky--just keep stirring. MAKE SURE YOUR APPLES ARE DRY before dipping!  I would also use styrofoam bowls, and SPRAY them with Pam before putting the covered apple in.  Once set, the caramel apple pops right out.  You could do the same with foil @ home.  Just SPRAY it...  it makes life so much easier! You can also refrigerate the left overs and re-heat in the microwave.  :-)  Enjoy!