Basic Banana Muffins

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

3 medium ripe bananas

1 large egg, room temperature

1/3 cup vegetable oil

1 teaspoon vanilla extract

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. 

Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Oat Bran Muffins

1/2 cup dark brown sugar

1 1/2 cups oat bran (not oatmeal)

1 1/2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 tsp. cinnamon

1/2 teaspoon salt

2 eggs

1 cup chilled applesauce

4 tablespoons vegetable oil

Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.

Blend together brown sugar, oat bran, flour, baking powder, soda, cinnamon, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes. Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.

Cake Mix Recipes: Easy Lemon Bars

1 box angel food cake mix

1 can lemon pie filling

or 

1 box angel food cake mix

1 box lemon pudding mix

2 cups milk

Mix ingredients. Pour into a greased 9×13 pan. Bake at 350 degrees for 20 minutes. Sprinkle with powdered sugar after baking.

August 2019 Reading List

Summer Brides
A June Bride by MaryBeth Whalen
A July Bride by Beth Wiseman
A August Bride by Debra Clopton

One Pot Garlic Parmesan Pasta

1 tablespoon olive oil

4 cloves garlic, minced

2 cups chicken broth

1 cup milk, or more, as needed

2 tablespoons unsalted butter

8 ounces uncooked fettuccine

Kosher salt and freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired. Servings: 4 Calories: 312.5

Egg Roll in a Bowl

1 pound ground pork

1 head cabbage thinly sliced

½ onion medium, thinly sliced

1 tablespoon sesame oil

¼ cup soy sauce

1 clove garlic minced

1 teaspoon ground ginger

2 tablespoons chicken broth

Salt and pepper to taste

2 stalks of green onion

Brown ground pork in a large pan over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

Serving: 6  Calories: 268

Green Chili Cream Chicken Enchiladas

6+ soft tortillas

8 oz. cream cheese

2 small cans diced green chiles

2 cups cooked, cubed or shredded chicken

28 oz can green enchilada sauce

2 cups shredded cheddar cheese

Sauté cream cheese, green chiles, and cooked chicken until it is warm and nicely combined.

Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top. Roll up tortillas and place in a 9x13 baking dish sprayed with cooking spray. Pour enchilada sauce on top and sprinkle with the remaining cheese. Bake for 40 minutes at 375 degrees.