Mini Banana Nut Bread

PREP:  15 Minutes  BAKE:  50 Minutes + Cooling

Ingredients:

3 tablespoons Butter Flavored Shortening

1/3 cup Sugar

1 Egg

1/4 teaspoon Vanilla Extract

2/3 cup All-Purpose Flour

1/4 teaspoon Baking Soda

1/8 teaspoon Salt

1 Large Ripe Banana (mashed)

3 tablespoons Chopped Pecans

Substitutions:

Original Shortening (to replace Butter Flavored Shortening)

Pecans (to replace Walnuts)

Other Items Needed:

Small Bowl

Hand Mixer

5-3/4-in. x 3-in. x 2-in. Loaf Pan

Cooking Spray

Toothpick(s)

Wire Rack (optional)

Let's Start Baking Y'all!

• Preheat oven to 325 degrees.
• In a small bowl, CREAM the Shortening & Sugar. 

 

• COMBINE the Flour, Baking Soda & Salt.
• ADD to creamed mixture alternately with Banana.

 

• FOLD in Pecans.

 

• TRANSFER to a 5-3/4-in. x 3-in. x 2-in loaf pan coated with cooking spray.

• BAKE at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.

 

• COOL for 10 minutes before removing from pan to a wire rack to cool completely.

 

 

Makes 8 Servings

 

This dish was made with items I already had in the pantry, and is a staple in any Southern household!

 

 

dévorer!      

 

Dilled Tuna Salad

PREP/TOTAL TIME:  10 Minutes

Ingredients:

1/4 cup Nonfat Greek Yogurt

1 tablespoon Fat Free Sour Cream

4 teaspoons Parsley Flakes

1-1/2 teaspoons Dill Weed

1/8 teaspoon Garlic Salt

1/8 teaspoon Ground Thyme

1/2 teaspoon Pepper

1/8 teaspoon Cayenne Pepper

1 can Light Water-Packed Tuna (6 ounces, Drained & Flaked)

2 tablespoons chopped Red Onion

2 cups Fresh Baby Spinach

Substitutions:

Mayonnaise (to replace Greek Yogurt)

Sour Cream (to replace Fat Free Sour Cream)

Minced Fresh Parsley (to replace Parsley Flakes)

Other Items Needed:

Small Bowl

Whisk

Healthy Meal for Two

• In a small bowl, whisk the first 8 ingredients (yogurt, sour cream, parsley, dill weed, garlic salt, ground thyme, pepper & cayenne pepper)

 

• STIR in the Tuna & Onion.

 

• SERVE over Spinach.

 

 

Makes 2 Servings

 

Best with Pinot Grigio! :)

 

 

dévorer!

   

 

Roasted Butternut Linguine

PREP:  10 Minutes  BAKE:  45 Minutes

Ingredients:

4 cups cubed & peeled Butternut Squash

1 medium Red Onion

3 tablespoons Sunflower Seed Oil

1/2 teaspoon Crushed Red Pepper Flakes (vary depending your love for heat)

1/2 pound Uncooked Linguine

2 cups shredded Red Swiss Chard

1 tablespoon Rubbed Sage

1/2 teaspoon Salt

1/4 teaspoon Pepper

Substitutions:

Olive Oil (replace Sunflower Seed Oil) 

Swiss Chard (replace Red Swiss Chard) 

Minced Fresh Sage (replace Rubbed Sage)

Other Items Needed:

15-in. x 10-in. x 1-in. Baking Pan

Cooking Spray

Medium Pot

Colander

Large Bowl

Yummy & Healthy!

• Preheat the oven to 350 degrees.
• Place the Butternut Squash & Onion in a 15-in. x 10-in. x 1-in. baking pan coated with Cooking Spray.

 

• COMBINE the Oil & Red Pepper Flakes.

• DRIZZLE over the squash & onions and TOSS to coat.

 

• BAKE uncovered, at 350 degrees for 45-50 minutes or until tender, stirring occasionally.

 

• Meanwhile, COOK the pasta in a medium pot according to the package directions.
• DRAIN & PLACE in a Large Bowl.
• ADD Squash Mixture, Swiss Chard, Sage, Salt & Pepper.
• TOSS to coat.

 

 

Makes 4 Servings!

 

 

* You can't find Swiss Chard at every grocery store.  There are multiple options at Harris Teeter.

dévorer!

Spiced Pear Upside-Down Cake

PREP:  25 Minutes  BAKE:  35 Minutes + Cooling

Ingredients:

1/2 cup Butter (melted) & 1/2 cup Butter (softened)

1/2 cup coarsely Chopped Walnuts

1/4 cup packed Dark Brown Sugar

3 Pears (peeled & sliced)

1/3 Sugar

1 Egg

1/3 Molasses

1-1/2 cups All-Purpose Flour

3/4 teaspoon Ground Ginger

3/4 teaspoon Ground Cinnamon

1/2 teaspoon Salt

1/2 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/2 cup Warm Water

Other Items Needed:

9 inch Square Baking Pan

Large Bowl

Hand Mixer

Small Bowl

This Will Have Everyone Believing You Were Baking for Hours!

• Preheat Oven to 350 degrees.
• POUR the melted Butter into a 9 Inch Square Baking Pan.
• SPRINKLE with the Walnuts & Dark Brown Sugar.

 

• ARRANGE the Pears over the Walnuts.

 

• In a Large Bowl, CREAM softened Butter & Sugar until light & fluffy.

 

• BEAT in Egg & Molasses.

 

• COMBINE the Flour, Ginger, Cinnamon, Salt, Baking Powder & Baking Soda.

 

• ADD to the Creamed Mixture alternately with Water, BEATING well after each addition. (makes cake batter)

 

• SPREAD the cake batter over the Pears.

 

• BAKE at 350 degrees for 35 - 40 minutes or until a toothpick inserted near the center comes out clean.

 

• COOL for 10 minutes before inverting onto a serving plate.

 

 

Serve Warm with Vanilla Ice Cream, if desired.

 

Makes 9 Servings

 

 

dévorer!  

 

Sweet-and-Sour Pork

PREP/TOTAL Time:  30 Minutes

Ingredients:

1 tablespoon Cornstarch

2 tablespoons Water

1 pound Boneless Lean Pork Chops (cut into 1-inch cubes)

1 tablespoon Corn Oil

1 can Pineapple Chunks, Undrained (8 ounces)

1/2 cup Dark Corn Syrup

1/3 cup White Wine Vinegar

2 tablespoons Ketchup

2 tablespoons Reduced-sodium Soy Sauce

1 tablespoon Minced Garlic

1/2 cup chopped Yellow Pepper (1-inch pieces)

1 teaspoon Crushed Red Pepper (optional)

Cooked Brown Rice (optional)

Substitutes:

3/4 pound Boneless Lean Pork Roast (cut into 1-inch cubes)

1 tablespoon Canola Oil (in place of Corn Oil)

1 Garlic Clove (minced)

1/2 cup chopped Green Pepper (the tanginess of the yellow peppers blends well with the pineapple)

Other Items Needed:

Small Bowl

Large Skillet or Wok

Asian Food is One of My Favorites & This One is SO Simple!

• In a Small Bowl, COMBINE the Cornstarch & Water until SMOOTH.
• Set aside.

 

• In a Large Skillet or Wok, COOK Pork in Corn Oil until browned.

 

• ADD the Pineapple, Corn Syrup, Vinegar, Ketchup, Soy Sauce & Garlic.

 

• Bring to a BOIL.
• REDUCE heat; simmer, uncovered, for 10 minutes.
• Add the Yellow Pepper (or green).
• COOK for 2 minutes.

 

• STIR the Cornstarch Mixture & STIR into the Pork Mixture.

 

• Bring to a BOIL.
• COOK & STIR for 2 minutes or until thickened and the pepper is Crisp-Tender.
• Add Crushed Red Pepper (if you like a little spice!)
• Serve over Brown Rice if desired.

 

Makes 2 Servings 

 

Best with a Zinfandel!

 

 

dévorer!