Saturday, May 16, 2009

Meg's Sweet Banana Bread

I have to admit it, this is the moistest banana bread I have ever had. You have got to make this recipe and eat it up.

1/2 cup sugar
1/2 cup dark brown sugar
1/3 cup butter
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 cup all purpose flour
2/3 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

Heat oven to 325F degrees. Spray smooth, dark coated bundt pan with high heat nonstick cooking spray.

In a small bowl, mash bananas and water together until semi-smooth, no big chunks.

In a mixer or large bowl, mix sugars and butter with an electric mixer. Add eggs until blended. Add mashed bananas mix; beat 30 seconds. Stir in dry ingredients until just moistened. Add extracts and mix just a second more.

Pour into pan. Bake until wooden pick inserted in center comes out clean. Bake 50 minutes.

Flip pan onto a cake plate and allow to cool completely before slicing.

Thursday, May 14, 2009

Beef Stroganoff

This is my aunts recipe, I can recall eating it when I was younger and loving it. She used to make it with either hamburger meat or stew meat, I prefer the stew meat. Depending on my taste that day I sometimes add another 1/2 cup of sour cream, your tastes though.

Beef Stroganoff

1 bag egg noodles
1 lbs. stew meat
1/2 cup onions, chopped
1 can cream of mushroom soup
1 cup sour cream
2-3 dashes worcestershire sauce
1 tbs. parsley
1 can peas
2 tbs. water

Cook egg noodles as directed on package.

Season and cook stew meat with onions over med/high heat. When meat and onions are completely cooked add cream of mushroom soup, dashes of worchestershire sauce and melt together. Add peas, parsley, salt and pepper, stir. Turn down heat to low/medium and add sour cream, fold in until well mixed and warm through.

Drain noodles and put back into pot, add mixture and mix together. Serve hot.


Friday, May 8, 2009

Banana Pudding

To be more specific this pudding is adapted from the Paula Deen's recipe for Not Yo' Momma's Banana Pudding. My adaption is a bit diffrent, I add a secret recipe- a little bit of nutmeg- it makes a world of diffrence, don't turn up your nose until you try it.

Slap Yo' Momma Banana Pudding

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 Tbs. of nutmeg


Line the bottom of a trifle dish with cookies and layer half of the bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour half the mixture over the bottom layer of cookies and bananas. Layer with more cookies and last half of bananas, add other half of pudding and cover with the remaining cookies. Refrigerate until ready to serve.

My little nugget nephews better keep me in mind for the best aunt ever award. I am so lucky to have them right next door, or are they?

Hope you try it. Yum!

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