Banana Crush Punch
4 cups sugar
6 cups warm water (needs to be warm enough to dissolve sugar)
46 oz pineapple juice
2-12 oz cans frozen orange juice-unmixed
1-12 oz can frozen lemonade-unmixed
5 ripe bananas, mashed and put through blender (unripened bananas will make the punch sour)
Dissolve sugar in water. Stir in pineapple juice and frozen orange juice and lemonade (DO NOT add water to frozen juices according to the directions on the can!) Stir in bananas. Divide mixture evenly between 5-1 quart freezer bags and freeze. To serve: Thaw and add 1-2 liter of 7 Up/Sprite/Sierra Mist per bag of punch. Yield: Approximately 5 gallons.
May 27, 2010
Rebekah's Chocolate Crunch Brownies
Chocolate Crunch Brownies
Brownies (or use your own recipe to fit a 9x13 in. pan):
1 cup butter
2 cups sugar
4 eggs
6 tablespoons (or 1/4 cup plus 2 tablespoons) cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
Filling:
7 ounces Marshmallow Cream
Topping:
1 cup creamy peanut butter
2 cups semisweet chocolate chips
3 cups Rice Krispies
Brownies: Cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla, and salt. Spread into greased 9x13 pan; bake at 350 for 25 minutes or until toothpick inserted near the center comes out clean. Cool. Spread marshmallow cream over cooled brownies.
Topping: In saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat and stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in fridge. (Note: Wait just long enough for the topping to set up before cutting. If you chill them for too long they become VERY solid and hard to cut. Also, margarine can be used instead of butter if you prefer.)
Rebekah's Glazed Banana Nut Bars
Glazed Banana Nut Bars
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup mashed ripe bananas
1/2 cup milk
1 cup finely chopped walnuts (optional)
Glaze:
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons boiling water
1/2 cup chopped walnuts
In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, salt, baking soda, and spices. Combine bananas and milk. Add the dry ingredients to creamed mixture alternately with banana mixture; mix well. Stir in nuts. Pour into a greased 15 in. x 10 in. x 1 in. baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For glaze, cream butter and sugar in a small mixing bowl. Stir in vanilla and enough water until glaze reaches desired consistency. Spread over bars. Sprinkle with walnuts. Yield: About 3 dozen. (Note: When I made these for MOPS I did not include the walnuts, either in the bars or on top. Also, margarine can be used instead of butter if you prefer.)
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup mashed ripe bananas
1/2 cup milk
1 cup finely chopped walnuts (optional)
Glaze:
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons boiling water
1/2 cup chopped walnuts
In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, salt, baking soda, and spices. Combine bananas and milk. Add the dry ingredients to creamed mixture alternately with banana mixture; mix well. Stir in nuts. Pour into a greased 15 in. x 10 in. x 1 in. baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For glaze, cream butter and sugar in a small mixing bowl. Stir in vanilla and enough water until glaze reaches desired consistency. Spread over bars. Sprinkle with walnuts. Yield: About 3 dozen. (Note: When I made these for MOPS I did not include the walnuts, either in the bars or on top. Also, margarine can be used instead of butter if you prefer.)
Rebekah's Soft Spice Bars
Soft Spice Bars (taste similar to ginger snaps)
3/4 cup butter, melted
1 cup plus 2 tablespoons sugar, divided
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a mixing bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger, and salt; stir into the molasses mixture. Spread into a greased 15 in. x 10 in. x 1 in. baking pan. Sprinkle with remaining sugar. Bake at 375 for 10-12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting. Yield:2-1/2 dozen. (Note: Margarine can be used instead of butter if you prefer.)
3/4 cup butter, melted
1 cup plus 2 tablespoons sugar, divided
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a mixing bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger, and salt; stir into the molasses mixture. Spread into a greased 15 in. x 10 in. x 1 in. baking pan. Sprinkle with remaining sugar. Bake at 375 for 10-12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting. Yield:2-1/2 dozen. (Note: Margarine can be used instead of butter if you prefer.)
Rebekah's Peanut Butter Bars
Peanut Butter Bars
1/2 cup butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 oz) semisweet chocolate chips
Icing:
1/2 cup confectioners' sugar
2 tablespoons creamy peanut butter
2 tablespoons milk
In a mixing bowl, cream butter, sugars, and peanut butter. Add egg and vanilla; mix well. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Spread into a greased 13 in. x 9 in. x 2 in. baking pan (can use 10 in. x 15 in. too-just bake 5 min. or so less). Sprinkle with chocolate chips. Bake at 350 for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients; drizzle over bars. Yield: 3-4 dozen. (Note: Margarine can be used instead of butter if you prefer.)
1/2 cup butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 oz) semisweet chocolate chips
Icing:
1/2 cup confectioners' sugar
2 tablespoons creamy peanut butter
2 tablespoons milk
In a mixing bowl, cream butter, sugars, and peanut butter. Add egg and vanilla; mix well. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Spread into a greased 13 in. x 9 in. x 2 in. baking pan (can use 10 in. x 15 in. too-just bake 5 min. or so less). Sprinkle with chocolate chips. Bake at 350 for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients; drizzle over bars. Yield: 3-4 dozen. (Note: Margarine can be used instead of butter if you prefer.)
May 24, 2010
Becky's Veggie Pizza
1 Boboli Pizza Crust
8 oz Cream Cheese
1/4 C Mayo
1 pkg (0.4 oz) Ranch Seasoning Powder
1/4 C each finely chopped (I usually put in food processor and sometimes it takes more than depending on the size of the crust):
Carrots
Broccoli
Cauliflower
Bake the Boboli Crust as per package instructions. Cream together Mayo, Cream Cheese and Ranch Powder. Spread over Boboli Crust once it has cooled. Sprinkled veggies evenly over crust and press gently to keep it in place. Cut into squares. Serve cold or at room temperature.
8 oz Cream Cheese
1/4 C Mayo
1 pkg (0.4 oz) Ranch Seasoning Powder
1/4 C each finely chopped (I usually put in food processor and sometimes it takes more than depending on the size of the crust):
Carrots
Broccoli
Cauliflower
Bake the Boboli Crust as per package instructions. Cream together Mayo, Cream Cheese and Ranch Powder. Spread over Boboli Crust once it has cooled. Sprinkled veggies evenly over crust and press gently to keep it in place. Cut into squares. Serve cold or at room temperature.
Tricia's Turkey Bacon Avocado Wraps
Turkey Bacon Avocado Wraps
Spread Ingredients:
¾ c. Sour cream
¾ c. Stonyfield plain yogurt
½ tsp cumin
½ tsp chipotle pepper
Two household teaspoons of Hidden Valley Ranch Dip powder
Garlic to taste
Combine all ingredients, mixing thoroughly. Prepare this ahead of time to give the ingredients time to come together. I made mine the day before. Note: I made this spread up totally from an idea, so you may have to adjust your spices a bit to taste.
Sandwich wrap ingredients:
1 pkg tomato basil tortilla wraps
1 head bundle leaf lettuce, washed and drained
Oscar Meyer Deli Fresh Shaved Mesquite Turkey
1 pkg Oscar Meyer Center Cut Bacon, cooked in the oven at 300 degrees
Avocados, peeled, cut, sliced
Roma tomatoes diced
Homemade spread
Layer your wrap: spread, lettuce, turkey meat, bacon, avocado, diced tomatoes. You can use as much or little of the ingredients as you like, and I wanted my ingredients all the way to the end of the tortilla shell. But remember, you have to roll this when you are done. For my MOPS dish, I left both ends open and cut the wraps in thirds. Alternatively, you can roll them burrito style, closing one or both ends to keep everything inside. Note: I highly recommend cooking the bacon in the oven every time you cook it. It comes out perfectly, plus it speeds up meal prep.
Spread Ingredients:
¾ c. Sour cream
¾ c. Stonyfield plain yogurt
½ tsp cumin
½ tsp chipotle pepper
Two household teaspoons of Hidden Valley Ranch Dip powder
Garlic to taste
Combine all ingredients, mixing thoroughly. Prepare this ahead of time to give the ingredients time to come together. I made mine the day before. Note: I made this spread up totally from an idea, so you may have to adjust your spices a bit to taste.
Sandwich wrap ingredients:
1 pkg tomato basil tortilla wraps
1 head bundle leaf lettuce, washed and drained
Oscar Meyer Deli Fresh Shaved Mesquite Turkey
1 pkg Oscar Meyer Center Cut Bacon, cooked in the oven at 300 degrees
Avocados, peeled, cut, sliced
Roma tomatoes diced
Homemade spread
Layer your wrap: spread, lettuce, turkey meat, bacon, avocado, diced tomatoes. You can use as much or little of the ingredients as you like, and I wanted my ingredients all the way to the end of the tortilla shell. But remember, you have to roll this when you are done. For my MOPS dish, I left both ends open and cut the wraps in thirds. Alternatively, you can roll them burrito style, closing one or both ends to keep everything inside. Note: I highly recommend cooking the bacon in the oven every time you cook it. It comes out perfectly, plus it speeds up meal prep.
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