Breads & Rolls Cookbook

Peanutty Chocolate Banana Bread

When you say banana bread, Elizabeth and I are thinking this recipe. This recipe the center always gets done.

2 C. flour
1 C. sugar
1 T. baking powder
1/2 tsp, salt
1 C. ripe bananas, mashed (about 2 to 4 medium)
1/3 C. milk
1/3 C. peanut butter
3 T. vegetable oil
1 egg
1 C. milk chocolate morsels, divided
1/3 C. peanuts, chopped

Combine flour, sugar, baking powder and salt. Combine bananas, milk, peanut butter, oil and egg in bowl; add to dry ingredients, mixing just until moistened. Stir in 3/4 cup of the chocolate morsels. Spoon batter into pan. Sprinkle peanuts and remaining 1/4 cup chocolate morsels evenly over batter. Bake 60 minutes at 350°, or until center comes out clean. Cool in pan 10 minutes, loosen sides of loaf pan and remove onto cooling rack.

Makes 1 loaf.

NOTE: Depending on your pans, it will make 3 to 4 small loaves. I usually use the small loaves. You might be able to freeze, but I unfortunately eat one loaf in a sitting.

Beef Chicken Cookbook Miscellaneous Pork Turkey

Niki’s Marinade

1/4 C. lemon juice
1 T. chili sauce
3/4 C. soy sauce
1 T. brown sugar, packed
1 clove garlic, or 1/8 tsp. garlic powder or salt
Meat: pork chops, chicken or turkey

Mix ingredients together. Put meat in plastic bag and marinate in refrigerator, turning frequently, 3 to 6 hours or overnight.

Breakfast Casseroles Cookbook Egg

Clark Christmas Morning Casserole

This is nice because you can make it the night before.

8 slices white bread, crusts trimmed, buttered on both sides
5 eggs
2 C. milk
2 C. ham, finely chopped
1 C. Cheddar cheese, grated

Place slices of bread in a shallow baking dish without overlapping. Sprinkle ham and grated cheese over bread. Beat eggs and milk and pour over the bread. Cover and refrigerate overnight. Uncover and bake at 325º for 1 hour.

Breakfast Cookbook Egg

Brunch Enchiladas

2 C. fully-cooked ham, cubed
1/2 C. green onions, chopped
10 – 8″ flour tortillas
2 C. (8 oz.) Cheddar cheese, shredded, divided
1 T. all-purpose flour
2 C. milk
6 eggs, beaten
1/4 tsp. salt, optional

  1. Combine ham and onions; place about 1/3 cup down the center of each tortilla.
  2. Top with 2 tablespoons cheese.
  3. Roll up and place seam-side down in a greased 13x9x2″ baking dish.
  4. In a bowl, combine flour, milk, eggs and salt, if desired, until smooth. Pour over tortillas, cover and refrigerate for 8 hours or overnight.
  5. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350º for 25 minutes.
  6. Uncover; bake for 10 minutes.
  7. Sprinkle with remaining cheese; bake 3 minutes longer, or until the cheese is melted.
  8. Let stand for 10 minutes before serving.
Cookbook Soups

Potato-Cheese Soup

My sisters gave me a bad time with this recipe. They couldn’t believe that I needed a recipe for potato soup. I still use this when I want potato soup.

3 medium potatoes, peeled and cut up
1 small onion, finely chopped (1/3 C.)
3 T. butter or margarine, melted
2 T. all-purpose flour
3/4 tsp. salt
Dash of pepper
1 C. Swiss cheese, shredded (I use Velveeta and not the Swiss)

  1. In a 2-quart saucepan, add potatoes and onion to 1 cup lightly salted, boiling water. Cover and cook about 20 minutes, or until potatoes are tender.
  2. Mash potatoes slightly; do not drain.
  3. Measure mixture and add enough milk to make 5 cups.
  4. Blend melted butter, flour, salt and pepper. Stir into potato mixture in saucepan; cook and stir until thickened and bubbly.
  5. Add cheese; cook and stir until cheese is partially melted.

Makes 4 to 5 servings.

NOTE: If you use Velveeta cheese, you will need to make more thickening because it will add additional liquid. You can make this recipe to be thick or thin soup and as cheesy as you want it.

Breads & Rolls Cookbook

Beer Bread

3 C. self-rising flour
3 T. sugar
1 can beer, at room temp (can also use a can of soda)

Mix together and put in greased loaf pan. Bake at 350º for 45 minutes. Remove and brush with 1/4 cup margarine and bake for 15 more minutes.

Appetizers Cookbook Dips

Mustard Dip

1 C. sour cream
1 C. mayonnaise
1 C. mustard
1/2 C. sugar
1 pkg. Hidden Valley Ranch dressing
Onion, optional

Mix and refrigerate.
NOTE: I use French’s Deli Brown Mustard and no onion.

Appetizers Cookbook Dips Recipes with Pictures

Chunky Cheese Dip

Sounds terrible but is really good – trust me, I am your AUNT!

Chunky Cheese Dip from the Bartholomew Buffet

2 C. Cheddar cheese, shredded
2 C. pecans, chopped
5 to 6 tsp. mayonnaise, or more if you like (I use 7 to 8 tsp.)
6 green onions, chopped

Mix above ingredients into bowl. Pat into a 9″ pie plate (looks very nice in a Longaberger pie plate). Refrigerate 4 to 5 hours. Convert onto a plate. Spread 1/2 jar of raspberry hot pepper preserves (Rothchild) on top. Serve with Ritz crackers.

SUGGESTION: Use the other 1/2 jar of raspberry hot pepper preserves to spread on a layer of cream cheese and serve with crackers.

Appetizers Cookbook Dips

Connie’s Dip

Connie’s Dip

1 lb. hamburger, browned until fully cooked
1 can Ro-Tel tomatoes*
1 lb. (small box) Velveeta cheese, cut into medium cubes

Brown the hamburger, then add the tomatoes and cheese. You can cook this on the stove, but use low heat or it will burn, or you can use the slow cooker.

*1 use the mild or original and drain just a little of the juice off.

Appetizers Cookbook

Cocktail Wienies

1 small jar grape jelly
1 or 2 pkgs. cocktail wienies
1 small jar mustard*

1 small jar grape jelly
1 small jar barbeque sauce, any brand

Place all ingredients in a slow cooker and heat.

* I only use 1/2 of the mustard, but depends on your taste.