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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: milk (Page 6 of 8)

Fancy Banana Bread

November 1, 2006 / / 0 Comments

Recipe Source: Culinard

Ingredients:

1 Cup Sugar
1 Cup Mashed Bananas
1/2 Cup Sour Milk
2 Eggs
1/2 tsp Salt
1 tsp Baking Soda
3 Tablespoons Hot Water
3 Tablespoons Melted Shortening
2 1/2 Cups Flour
1/2 tsp Baking Powder
1/2 tsp vanilla
1/2 Cups Crushed Walnuts

Directions:

Preheat oven to 350 degrees. Blend together sugar and banana’s until well blended. Slowly stir in milk and eggs. Mix in salt and baking soda. Add water and shortening. Slowly blend in the flour and baking powder. Finally, mix in vanilla and crushed walnuts. Bake one hour for regular sized loaves, only 30 minutes for miniature loaves or until center is done.

Peanut Butter Fingers

May 13, 2006 / / 0 Comments

Recipe Source: bhg.com

Prep/Cooking Time: Prep: 15 minutes / Bake: 15 minutes

Ingredients:

1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Dash salt
1 cup all-purpose flour
1 cup rolled oats
1 6-ounce package (1 cup) semisweet chocolate pieces
1/2 cup sifted powdered sugar
1/4 cup peanut butter
3 to 4 tablespoons milk

Directions:

Grease a 13x9x2-inch baking pan. Set aside.

In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars. Beat until thoroughly combined.

Add egg, the 1/3 cup peanut butter, the baking soda, vanilla, and salt. Beat until thoroughly combined. Stir in flour and oats. Spread into prepared pan.

Bake in a 350 degree F oven for 15 to 18 minutes or until edges are light brown.

Sprinkle with chocolate pieces; let stand for 5 minutes to soften.

Meanwhile, stir together powdered sugar, the 1/4 cup peanut butter, and enough of the milk, a tablespoon at a time, to make of drizzling consistency.

Spread chocolate evenly over the top. Drizzle with powdered sugar mixture. Cool in the pan on a wire rack. Cut into bars. Makes 48.

Olive Garden Alfredo

May 13, 2006 / / 0 Comments

Recipe Source: Halyna / recipelink.com

Note from source:

I know this is a lot, let’s say you have a big party or what not. If you want to make less, simply half the recipe. Seriously – there is *no* cream cheese in the alfredo!

Ingredients & Directions:

1 lb. butter
1 tsp coarse black pepper
1 TBSP chopped garlic (either in the jar, or fresh garlic)
1 tsp salt

** melt butter with seasonings… when butter has melted,

Add:

2 quarts heavy cream
8 oz milk

** When milk has begun to boil, (before it begins to foam up..)

Add:

4 oz white sauce base (or 3 oz flour will work)
1 lb. grated parm. cheese.

Mix throughly with a wire whip to break up clumps, bring up to 185 degrees and then serve.

Red Lobster biscuits

May 2, 2006 / / 0 Comments

Recipe Source: recipesrecipe.com

Ingredients:

2 cups Bisquick
2/3 cup milk
3/4 shredded cheddar
2 Tbs melted butter
1/8 tsp garlic powder

Directions:

Heat oven to 450 F. Mix the ingredients to form a soft dough.

Drop by spoonfuls onto an ungreased cookie sheet. Bake 8 – 10 minutes.

Mix butter and garlic powder, brush over warm biscuits – before you remove from the cookie sheet.

The amounts of cheese and garlic can be adjusted to suit your own personal taste.

Purple banana pudding

May 1, 2006 / / 0 Comments

Recipe Source: Tib

Prep/Cooking Time: Prep Time 10 minutes/cook Time 15 minutes

Ingredients:

Custard Powder (see direction from brand)
1/2 Cup Sugar
1 Package Vanilla Sugar
1 Spoon blueberry Juice
2 Bananas
1 Carton/Bottle Milk

Directions:

Slice the bananas
Mixed the custard and vanilla sugar together
Cook the milk and put the mix in.
Put the banana’s slices in and the juice
Let cool down

Remark* the juice is good against fever too.

Orange Chocolate Muffins

April 7, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 20 Minutes

Ingredients:

2 cups all-purpose flour
4 (1 ounce) squares semisweet chocolate, grated
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons margarine, softened
3/4 cup white sugar
2 eggs
1 tablespoon orange zest
1/4 cup orange juice
1/2 cup buttermilk

Directions:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.

In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.

In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.

Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Cheeseburger Pie

April 2, 2006 / / 0 Comments

Recipe Source: recipesrecipe.com

Ingredients:

1 lb. ground beef
1/2 c. chopped onion
Salt & pepper to taste
1-1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 c. shredded cheddar or American cheese

Directions:

Grease 10 x 1-1/2 inch pie plate. Brown beef and onion, drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes in 400 degree oven. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes.

Makes 6 to 8 servings.

Ranch Potato-Topped Chicken Bake

April 2, 2006 / / 0 Comments

Recipe Source: recipezaar.com

Prep/Cooking Time: 50 minutes / 20 mins prep

Ingredients:

FILLING
2 cups cubed cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup chicken broth

POTATOES
1 3/4 cups water
1 cup milk
2 1/4 cups plain instant mashed potatoes (dry)
1 (1 ounce) package dry ranch dip mix
1 egg, slightly beaten

Directions:

Heat oven to 375.

In large saucepan, combine all filling ingredients; mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. Spoon into ungreased 13×9-inch (3 quart) baking dish.

In medium saucepan, bring water to a boil. Remove from heat. Add milk. Stir in plain mashed potato mix and ranch dip; mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edge of hot chicken mixture.

Bake 25 to 30 minutes or until potatoes are set and light golden brown.

Note:

You can substitute onion or vegetable dip instead of the ranch dip.

Cornbread Dressing

March 23, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

2 large onions, chopped
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 cup milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt to taste
pepper to taste

Directions:

Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (I do this step the day before). Beat eggs and mix with milk, melted butter and chicken broth. Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth, as needed to achieve the right consistency. Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

Chicken and Rice Casserole

March 15, 2006 / / 1 Comment

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 cup long grain rice, uncooked
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 can evaporated milk
1 chicken, cut up
1 pkg. dry onion soup mix

Directions:

Spray casserole pan with non-stick cooking spray. Mix rice, both cans of soup, water, milk and 1/2 of the onion soup mix. Pour into casserole dish. Top with uncooked chicken. Sprinkle with the other half of the dry onion soup mix. Cover and bake for 2 to 2 1/2 hours at 350 degrees (or until chicken and rice are done). Don’t over cook or the chicken will be dry.

Nicki’s Notes:

My mother used to make this casserole all the time when I was growing up, very easy to make the night before or morning of and stick in the fridge to warm later!

My fave variation: add a can of Rotel tomatoes for an extra kick and/or top with shredded sharp or medium cheddar cheese. 🙂

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