Saturday, May 22, 2010

Banana Bread

This is a fool-proof recipe. It turns out so yummy every single time! I just threw some in the oven so I figured I would post the recipe while it's baking.

1/2 c. margarine
1 c. sugar
2 eggs
1 c. mashed bananas
1/4 c. milk
1 tsp. lemon juice
2 c. flour
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/4 tsp salt
1/2 c. chopped nuts (optional, I leave them out)

Cream margarine and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Sift dry ingredients and add. Add nuts. Bake in a well-greased 8x4x3 inch loaf pan for 1 hour at 350 degrees. Makes one loaf.

Tuesday, May 18, 2010

Chicken Alfredo

Someone brought this dish to us right after we had our baby, and I had to get the recipe. But just so you know, it is absolutely delicious, but absolutely not healthy. With that being said, here it is:

2 chicken breasts
1 cube butter
1 package Good Seasons Italian dry dressing mix
Put in crock pot on low for 3-4 hours. (I did it on high for 1.5 hours and it worked great)
Cut up chicken. Add:
1 can cream of chicken
1/2 can water
1 8 oz cream cheese, cubed
Stir until mixed well.
Stir in 1 lb cooked noodles. We used penne.

It is seriously so good and so easy!!

Wednesday, May 12, 2010

Buttermilk Drop Biscuits

We had foil dinners per Aubrey's recipe from this blog last night, and they were delicious! Thanks Aubrey! My husband said it was the best foil dinner he'd ever had. Anyway, I made these biscuits to go with it and I thought it was a great combo.

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 stick butter
3/4 to 1 cup or so of buttermilk (I used regular milk since I didn't have buttermilk)

Combine dry ingredients. Cut in butter using a pastry cutter or 2 knives until the butter is in pea-sized pieces. Add the liquid a little at a time until dough is sticky- too sticky to roll out, but not so thin that it would run off the spoon. Drop by spoonful on a greased cookie sheet. Bake for 20 minutes at 400.
Serve with butter, honey, jam, or just plain!

Monday, May 10, 2010

Fish Tostadas with Chili Lime Cream


  • 1 lb. fresh tilapia or cod fillets
  • 1/2 tsp. chili powder
  • 1 lime, halved
  • 1/2 cup sour cream
  • 1/2 tsp. garlic powder
  • 8 6-inch tostada shells
  • 2 cups shredded cabbage mix
  • 1 avocado, halved, seeded, peeled, and sliced (optional)
  • 1 cup cherry tomatoes, quartered (optional)
  • Bottled hot pepper sauce (optional)


1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.