Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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**For Susan in Superior, WI/Cream Cheese Banana Nut Bread

Sorry, I probably made a typo. The 3 ingredients are baking powder, baking soda and salt. Here is another copy (hopefully typed correctly) I also added a Cinnamon Crisp Topping recipe to add calories (like there arent enough in this one already) *- I also hope this is the same recipe you are talking about. I got this out of a Southern Living magazine a few years ago.

Cream Cheese Banana Nut Bread With Cinnamon Crisp Topping

3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract


Cinnamon Crisp Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.

To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when a long wooden pick inserted in center comes out clean and sides pull away from the pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes.
Tona in Bama
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The ice and snow has come and gone - come and not yet gone and we are in another winter weather watch for Friday-Saturday and another one due in on Monday and Tuesday. Usually in the Panhandle of Texas we have several heavy snows but the next day or so the snow has melted off.  Right ice and snow seem to come in every Friday and it is melted off by the next Thursday.  Ice storms are more worrysome to me because the power lines often get heavy and break or tree limbs bring them down. I always keep my laptop charged up but if there is no electricity there is no cable modem. We have been lucky here because other than a few hesitations in the power it has stayed on.

I have ordered LED Flashlight (shake to generate power for 1-2 hr.) and Wind-Up Flashlight From Lehmans. I like the idea I can shake a flashlight for 30 seconds and get light for over an hour. I dislike the idea of not depending on batteries.
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!
Nancy
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Nancy, in response to Susan’s comments (Jan 15) about

Tona's Cream Cheese Banana-Nut Bread: Today I made the recipe with the addition of 1/2 teaspoon baking soda, plus I increased baking powder to 2 teaspoons. The results: the bread is just wonderful. Now, my version of Tona’s recipe is as follows:

Cream Cheese Banana Nut Bread muffins
Makes 2 Loaves

Warm bread is yummy, but to get perfect slices, let bread cool as instructed, and cut with a serrated or electric knife.

3/4 cup butter, softened (used real butter)
1 (8-ounce) package cream cheese, softened (used Neufchatel cheese)
2 cups sugar
2 large eggs
3 cups all-purpose flour


2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

4 medium mashed bananas (1-1/2 cups, mashed)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4- inch loaf pans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary.

Cool bread in pans on wire racks 30 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Cream Cheese-Banana-Nut Muffins:
To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Makes 24 muffins.
Tona in Bama

From files of Peggy NELA
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Nancy's Fun Item of the Day
This handy cookbook stand helps you read recipes while you cook. Clear, easy to clean acrylic page protector keeps book or magazine pages visible while preventing spills and splatters from damaging the recipe you’re testing. Designed to sit on your kitchen counter so you can keep an eye on the new dish you’re preparing as you follow the cooking instructions. This hands-free bookstand is also useful for holding reading materials while you eat or work on any project requiring both hands. Sized to accommodate most books and magazines: 12"w x 8 1/2"h x 3"d..This item ships directly from Stacks and Stacks. Product usually arrives in 2-8 business days, depending on destination, including order processing and shipping
Cookbook Holder
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Past Gadgets Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)

Helpful site for non-electric products during power outages. (No batteries needed)
Solar Lamp 3 hrs sunlight=12 hours light
Handcranked LED Flashlight
LED Flashlight (shake to generate power for 1-2 hr.)
Wind-Up Flashlight
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!
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To Mary in Oregon. I have a . It just take a little while to get use to it. I love getting a large bag of onions and chopping them. I put them in a zip lock bag, flatten them down and freeze. Just by accident, I found it you knock the bag on the counter, all the onion pieces break apart. I also did this with green peppers. I gave one to my daughter in law, she chops all the veggies, when she makes soup for the kids. The only thing I haven't tried to do is, make fries with it. And the instructions say that you can. I really do love this little gadget. Works wonderful.
Louisiana Lady

Hi Nancy!
I was wondering if anyone has any ideas on this? My grandma used to make a "fruit cake", but it didn't have all that citron or citron fruit in it.

All I remember is it had cherries (juicy) and pecans in it and she made it in those little loaf pans... it was so good and the only "fruit cake" I ever liked. She is gone and so is the recipe.... does anyone have any ideas for this recipe? It was moist, and we ate it with butter on it.

Also I had bought some baked goods at a local craft show and it was soooo good. I think it was called Banana Split Bread.

It had the taste of banana, and it had choc. chips in it and cherries, it didn't seem to be a "banana bread" more like maybe a chocolate chip muffin mix, with the cherries and banana in it??? Any ideas on this one ...anybody???

Thanks!
Suzie in NW Michigan!!!
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Jan. 16 newsletter G.Wva i'm glad you liked my mom's recipe for the corn pudding casserole. I will let her know you liked it (I love it ]
Jenny in Ky

Here is the recipe that Shelia requested in the Jan. 14 newsletter. It's easy and WONDERFUL!!!! I've also included a recipe for Rum Sauce which truly makes the cake luscious. Enjoy!!
Roz
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Bacardi Rum Cake with Glaze
1 cup chopped walnuts or pecans (or mixed)
1 18-1/2 oz. package yellow cake mix (Betty Crocker - Duncan Hines too lumpy)
1 3-3/4 oz. box instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup dark rum

Preheat oven to 325. Grease and flour 10-inch tube pan or 12-cup bundt pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together until blended. Beat on medium for 2 minutes. Pour batter over nuts in pan. Bake one hour.

Set on rack to cool. Invert onto serving plate. Prick top. Drizzle and brush glaze evenly over top and sides.

Glaze
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat before stirring in rum!

(Cake freezes well).

Rum Sauce (optional)
1 cup firmly-packed brown sugar
1/2 cup dark corn syrup
1/2 cup half-and-half
1/2 stick butter
1/4 cup light rum
1 tsp. vanilla extract

In a medium saucepan over low heat, stir brown sugar, corn syrup, half-and-half, and butter until boiling - about 9-10 minutes.

Remove from heat and stir in rum and vanilla.

Note: Sauce may be made ahead and stored in the refrigerator up to 5 days. Serve hot or cold.

Serving suggestion: Spread 2 Tbsps. Rum Sauce on dessert plate. Place slice of cake over sauce.
Drizzle additional sauce over cake if desired.
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Hi Nancy and All - I've been having a problem with my homemade spaghetti sauces and need some help. They always come out really "runny" and I like a thick sauce. I don't use tomato paste because of the heartburn problem. What else can I do??
Reading about all the weather problems has made me appreciate our 50 degree weather! Don't miss the snow/sleet etc at all!!

Sure am glad we all survived the Holidays.
Appreciate you, Nancy, for all your hard work. If there's anyone on the list that hasn't really looked at Nancys website--do so now. You'll be amazed at the information there!
Sue in Fl (not so sunny right now)
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For Blackwood,NJ
I sent this before. It was my mothers which she copied from The Farmers Home Journal in the mid 1950's.

No Bake Fruit Cake
Line with wax paper, bottom and sides of a 9" tube pan or loaf pan, holding about 6 cups[ I used loaf pans ]
Put into bowl and let stand until needed
3/4 cup evaporated milk
2 dozen finely cut marshmallows
1/2 cup orange juice
Mix well with fork
[ I microwave the mix until marshmallows are melted instead of waiting for the orange juice to do it
]

Roll into fine crumbs, 4 1/2 cups Graham cracker crumbs
[ It takes 3 and 1/2 packs of crackers, they come 3 packs to a box ]
Put crumbs in large bowl with
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup finely cut dates
1/2 cup raisins [quarter light, quarter dark ][ I used all dark ]
1 cup broken walnuts
1-1/4 cup mixed cut up candied fruit

Add milk mixture, stir with spoon until all crumbs are moistened. Press firmly into pan, top with additional fruit and nuts [ I used red and green candied cherries cut in half, with walnut halves, put in rows to look nice ]. Cover tightly, chill 2 days before slicing Keep in cool place.

Harvey in Pa.
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This is for the woman in Blackwood, NJ who wanted a fruit cake recipe. I have been making this Fruitcake every year since back in the early 60's. It's a very moist Fruitcake.
Mary J

BEST EVER FRUITCAKE
this is a very moist cake.
for the cake:
1 can coconut
3 c golden raisins
1 1/2 c chopped Dates
2 c chopped nuts
1-1/2 c candied cherries
1-1/2 c candied pineapple
3 T Brandy flavoring (optional
1/2 lb. orange peel (optional
1/2 lb lemon peel (optional
1/4 c flour mix all together, set aside
2 c brown sugar packed
1 c margarine softened
1 c eggs (4 lg
1/2 c orange marmalade
1/2 c orange juice
2 3/4 c flour
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp cloves
1 tsp salt

Preheat oven to 250º. In large mixing bowl, cream sugar and butter Add eggs beat well. add dry ingredients, marmalade, and juice. Stir in fruit mixture. Pour batter into 5 small greased pans. Bake 250º oven about 2 hrs. keep checking. Place a pan of water on bottom oven rack while baking.
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Nancy I didn't want to say anything about the newsletter since you came back from vacation but I have been having problems also but I have found out how to go around it. I don't like it but that is life. I have to enlarge the page and the only way now is go to the tool bar and chick on view and go down to full page and chick on that. Before I could use the enlargement at the right top of the page. Like I said no problem.

In the 1/15 newsletter Teri from Calgary said that she needed a "bigger crockpot". Will one night about a week ago I had a Crock Pot on the top of my stove and I was in a hurry and pushed it to the back and before I knew it I smelled something funny. We were eating dinner and the Crock Pot had pushed the knob to a burner and the outside of the Crock Pot was melting on to the glass top. we stopped eating and tried to clean the burner up. That didn't happen until we finished dinner. My husband was very care full but used a scraper that we have to clean paint from small windows. We can not put our Crock Pot on our, couple of years old, counter top because it can cause it to melt. Will I got on line at the Rival site and they had one that I wanted but I wanted to make sure that the crock part was removable. It was but they were going to do inventory the next week and could not ship it until after that. The cheapest way would have gotten it here when we were gone. Of course, that would not work and the rep I was talking to cut me a deal. I got it last week and I am happy with it. I was sure it would come this week. Teri call because they still have the Crock Pot with off, low and high. I was hoping that I would get one with those two temperatures plus off. It is 4 quart and has vegetables painted on it and white background. They have other ones listed on the site but that is the size I wanted. In the 1/15 thank you Gina-in Indiana for the information about the 2 salad recipes.

Saw the recipe below and I tried something so close to it and they were great. The recipe below is from www.dailyrecipe.com.  The recipe I made didn't have the Picante Sauce or Orange Peel in it but I am going to try this recipe with the 2 additions to it. These would be good for the Super Bowl
Game on 2/4.

Hot N' Honey chicken Wings
17 chicken wings
3/4 cup Picante Sauce
2/3 cup honey
1/3 cup soy sauce
¼ cup dijon style mustard
3 tablespoons vegetable oil
2 tablespoons ginger, finely shredded
1½ teaspoon orange peel, finely shredded

Cut off and discard wing tips; cut each wing in half at joint. Place in 13x9" baking dish. Combine remaining ingredients; mix well. Pour over chicken wings. Cover and refrigerate at least 6 hours or overnight. Place chicken wings and sauce in a single layer on foil-lined 15x10" jelly roll pan. Bake at 400ºF 40 to 45 minutes or until well browned. Serve warm or at room temperature with additional Picante Sauce. Make 34 appetizers.

Nancy sorry this ended up so long. Nancy and 4 legged associates to care and stay warm.
Everyone have a great day.
Susie Indy
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Hi Nancy,
If you can stand one more chocolate frosting recipe, I've included one of our family's favorites. I found this recipe in a supermarket cookbook series back in the early 70's. This recipe is a little time consuming to make, but it's certainly worth the fuss.
Norma (age 60) in PA

Chocolate Velvet Frosting
1-1/2 cups sugar
6 Tbl cornstarch
1/4 tsp salt
1-1/2 cups boiling water
3 squares unsweetened chocolate
1/4 cup butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in a medium saucepan; stir in boiling water until well blended. Cook, stirring constantly, until mixture thickens. Add chocolate squares and butter. Continue cooking and stirring until chocolate and butter melt; remove from heat; stir in vanilla. Pour into a medium-size bowl; chill; stirring several times until thick enough to spread. Makes enough to fill and frost two 9-inch layers.
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To Sarah Bell
I would like to thank you for Ann's Peanut Butter Fudge recipe in the 1-13-07 newsletter. The recipe was very similar to a recipe I had lost. I made it and it is delicious. Also, thank you for the "Perfectly Chocolate" Chocolate Frosting (Hershey's) recipe on the same page. I also made the recipe and my husband liked it very much.
Fran from CA
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In response to Karen in SW Arkansas' recipe for Fideos. And here I thought I was the only one around who LOVES fideos! It is a staple at our house on Fridays during Lent. The packets of fideos go on sale here a lot for 30 cents or less. Yummy, yummy! In fact, I'm thinking that would be good for lunch today!

Mary in Colorado
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This is for Mariann in Michigan who is looking for a great chocolate frosting.
This is so good!

French Silk frosting
4 squares unsweetened dark chocolate
1 stick butter
1 pound confectioner's sugar
1/2 cup milk
1 tsp vanilla
Melt chocolate and butter in double boiler over hot not boiling water. Combine confectioner's sugar,
milk and vanilla in large bowl, stir till blended. Stir in chocolate mixture, beating until thick enough
to spread.

Enjoy!
Margo/Boston
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I noticed somebody was asking about Corn Pudding. Below is a great recipe my family has used for
years and I introduced it to my husband recently and he went crazy over it.
Jen

Corn Pudding
2 cups kernels from corn – uncooked
2 tblsp. parsley
2 tblsp. chopped green onion
3 large eggs
1 tsp. salt
1 cup heavy whipping cream

Preheat oven to 350 degrees. Bring water to a boil and pour into 9x13 inch glass dish. Put corn into oval corning dish (lightly greased). Sprinkle with onion and parsley. Beat eggs 10 strokes in small bowl. Add salt and cream and mix thoroughly. Pour over corn and mix. Put that dish in a larger dish with water 1/2 way up the side. Put in middle of oven and bake at 350 for 35 to 40 minutes, or until knife comes out clean.
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**For Susan in Superior, WI/Cream Cheese Banana Nut Bread

Sorry, I probably made a typo. The 3 ingredients are baking powder, baking soda and salt. Here is another copy (hopefully typed correctly) I also added a Cinnamon Crisp Topping recipe to add calories (like there arent enough in this one already) *- I also hope this is the same recipe you are talking about. I got this out of a Southern Living magazine a few years ago.

Cream Cheese Banana Nut Bread With Cinnamon Crisp Topping

3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract


Cinnamon Crisp Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended
after each addition.

Combine flour and next 3 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans.

To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when a long wooden pick inserted in center comes out clean and sides pull away from the pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes.
Tona in Bama
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I was looking for a recipe for donuts, and I noticed your google search box is no longer around, or am I just overworked today and overlooked it.
All donuts recipes will be welcomed.
Thanks, Paul in NM

Comment
I intentionally left it off the top of the page. Plan to add it to the bottom of the page when I can figure out how to get the shared borders back. For the time being it can be found by clicking
Home Page.
Nancy
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I am interested in Chinese type food. I would like egg drop soup, won ton soup, hot and sour soup and moo goo gai pan and shrimp w/veggies to start with and wonder if you have suggestions.
Sally
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Dear Nancy,
I have received your newsletter for some time but they suddenly stopped a few months ago. I have tried everything including going to yahoo.com. I will get one newsletter and then they stop again. I really enjoyed this newsletter every day. Can you please do something to help me get it back? I would appreciate any help.
Thank you, Sue in Ashtabula

Comment
It may being blocked again. Don't know why. Try signing up again from the Join link in the top right side of the page. When it comes the first time add the address to your address book. It should resolve the problem.
Nancy
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I would like to know if anyone has a recipe for Wintergreen Cake with a cream cheese icing? It's the pink round wintergreen candies and they get soaked in milk overnight and mixed with a white cake mix. Can anyone help me out? Thanks .
Marilyn from Pa.
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Nancy,
In the Jan 9th Newsletter you wrote about spending time with Linda of Recipe Goldmine. Does she still do a Newsletter? Your Newsletter is definitely my favorite and thank you for all the effort you put into it each day. Recipe Goldmine was my number two favorite.
Marge in So CA

Comment
She hasn't done a newsletter for a while. She has spent much of her time taking care of her mother and step-father. I don't know whether she will send it out any time soon. It is a good newsletter. Linda has great sites
www.recipegoldmine.com 
www.aaa-recipes.com
www.recipestogo.com

I am flying out to see her again on February 6th.
Nancy
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I ran out of room again today.  More replies and response (maybe tomorrow even if it is Thursday.)
Nancy
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Online Games
Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia
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