Banana Walnut Bread with Chocolate Chips

1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup chocolate chips 3/4 cup chopped walnuts 1/2 cup (1 stick) butter and room temperature 1 cup sugar 2 large eggs 1 cup mashed ripe banana                                                                   2 tablespoons lemon juice                                                                              1 1/2 teaspoon vanilla extract Preheat oven to 350 Line bread pan with wax paper so that it is hanging out of the top or spray with Pam Beat butter in a large bowl until fluffy.  Gradually add sugar beating until well blended.  Beat in eggs 1 at a time.  Beat in mashed bananas, lemon juice and vanilla.  Beat in flour mixture.  Spoon in 1/3 of mixture into pan. Sprinkle with half of the chocolate and walnut chips. Spoon in the rest of the batter and top with remaining chocolate and walnuts.  Bake for about 1 hour 5 minutes or until the fork comes out clean.  Turn onto rack and cool. -Amy

Lemon Raspberry Muffins

1 1/4 cup sugar divided 2 cups all purpose flour 2 1/2 teaspoons baking powder 1 teaspoon of baking soda 3/4 teaspoons salt 1/2 cup (1 stick) butter at room temperature 1 large egg 1/2 cup whipping cream (optional) but I highly recommend it 2 teaspoons vanilla extract 2 teaspoons lemon extract 2 cups raspberries (fresh or frozen) Preheat oven to 350 Use cupcake liners or spray muffin pan with pam mash a 1/4 cup sugar and add 1/2 teaspoon of the lemon extract and mix (set aside) Whisk flour, baking powder, soda and salt in a bowl and mix In a separate bowl using and electric mixer beat remaining 1 cup sugar and butter until smooth Beat in egg. Beat in whipping cream then add the vanilla and lemon extract and add 1 cup raspberries.  Beat in flour mixture.  Divide into the muffin pan and top with remaining raspberries and sprinkle with the lemon sugar mixture.  Bake for 35 minutes or until the fork comes out clean. -Amy

Scrumptious Pot Roast

If you have time marinate it in red wine and beef bullion and rosemary for at least a day before cooking.  If you don't have time add the vinegar or red wine in the recipe.

1 medium Onion
3 garlic cloves
3/4 pound carrots
1 can of diced tomatoes (28-32oz)
1 can of tomato sauce 32oz
3 pound chuck roast
2 tablespoons olive oil
2 cups chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
3 bay leaves
3 tablespoons cornstarch
1 cup of water
2 teaspoons celery salt or 2 cups of chopped celery
1 tablespoon Oregano
1 tablespoon Thyme
1 1/2 cup red wine or 1/2 cup of red wine vinegar (only if you didn't marinate it)
Heat oven to 325 (if you don't have a dutch oven you can cook on the stove in a large pot)


Chop Onion, garlic and carrot.  Drain diced tomatoes.
In a dutch oven or oven ready pan heat olive oil on high and sear each side of the roast, should be about 2-3 minutes each side.  Remove from pan and set aside.  Turn heat down to med high and put in the onions and cook until brown.  Toss in the cornstarch and coat the onions.  Add the garlic and cook for one minute, add chicken broth, tomato sauce (and wine) stir until it thickens and scraping the brown bits from the bottom of pan (about 10 min).  Add Worcestershire, brown sugar, diced tomatoes, bay leaves, thyme, oregano and water and bring to a boil.  Add roast, carrots and celery (or celery salt).  Put in oven and cook for 3 hours or simmer on the stove for 3 hours.  Remove from pot and let it rest for 5 minutes before carving.  Use the liquid in the pot as a gravy for your mashed potatoes and roast, serve with the carrots and diced tomatoes from the pot and enjoy!


This is a major crowd pleaser and by adding the cornstarch to the sauce you have an already made gravy.  It takes all of the hard work out of it!

-Amy

Hawaiian Chicken with sticky rice

10 Chicken thigh fillets
1 jar of apricot pineapple jam
1 pakect of dry onion soup mix
1 bottle of Russian dressing

Sticky Rice
2 cups short grain rice
2 cups water
2 tbs rice vinegar
2 tbs sugar
1 tbs salt



Heat your oven to 350°. Place fillets in baking dish. Add all ingredients on top and simply toss in the pan. Its okay to have a lot of excess sauce. The sauce is the best part, especially with the rice. throw it in the oven for about 45 minute. You want it to brown on the top and the sauce should thicken to a jelly consistency. Leave it in longer if you need too. Put the rice in a big bowl and cover with cool water. Swirl the rice in the water and pour off and repeat 2 to 3 times or until the water is clear.Then put the rice in a pot with the 2 cups of water on high heat. Bring to a boil uncovered once it boils reduce the heat to the lowest setting and put the lid on. Cook for 15min. Remove from the heat and let sit covered for about 10 min.Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 seconds. Then put the rice in a glass bowl and mix in the vinegar mixture. Let that sit in the fridge till the chickens done. Plate the chicken on top of a big helping of sticky rice and enjoy!

So good! was a big surprise from someone who doesn't stray from the microwave very often. I know that looks like a lot of work but really its the kind of meal where it takes minutes to get ready and then sit and wait for it to be done. -Brett