Down Home Recipes

 
Cinnamon-Banana Cake   Ingredients Cake
  • 2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup fat-free milk
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 2/3 cup mashed banana
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
Ganache
  • 3 ounces dark chocolate, chopped
  • 1/4 cup fat-free half-and-half
Directions 1.  Preheat oven to 325 degrees F. 2.  Generously grease and flour a 10-inch fluted tube pan; set pan aside. In large mixing bowl stir together flours, granulated and brown sugar, baking powder, cinnamon, salt, and baking soda. 3.  Bake about 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack. Ganache 1.  In a small microwave-safe bowl combine chocolate and half-and-half. Microwave, uncovered, on 50% power (medium) for 1 minute. Let stand for 5 minutes. Stir until completely smooth. Let stand to thicken slightly. Spoon evenly atop cooled cake. 2.  In medium bowl combine milk, eggs, banana, oil, and vanilla. Add egg mixture all at once to flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes. Spoon batter into prepared pan; spread evenly.   Southwestern Chopped Salad with Cilantro Dressing  Vegan, gluten-free Ingredients Large head of romaine 15 oz. can black beans, rinsed and drained 1 large orange bell pepper 1 pint cherry tomatoes 2 cups corn (I used frozen, thawed) 5 green onions Optional: avocado {For the dressing} click to read more about notes and variations to the dressing 1 cup loosely packed cilantro, stems removed and roughly chopped 1/2 avocado (or 1/2 cup plain vegan yogurt) 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste 1-2 garlic cloves 1/4 cup olive oil 1 1/2 tsp. white wine vinegar 1/8 tsp. salt Recommended: agave/honey, cumin Directions Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing. Source: The Garden Grazer Easiest Chicken Pot Pie Ever…. 1 Box Pillsbury ready to use pie crust. (Red Box- usually with canned Biscuits) 4 Large Chicken Breast Cooked and Cubed 1 Family size can of Cream of Chicken soup (add 1/3 cup of milk) 1 can of Veg-All 1/2 stick of butter – Preheat oven to 350 degrees – Cook chicken to desired taste, cube, let cool – Coat deep dish Pie Plate with cooking spray – Position first crust in pie plate, use your fingers to press edges snug. Place in oven for 5 minutes to cook bottom crust just slightly to prevent sogginess. – Heat Chicken soup (add milk & butter) and Veg-All in sauce pan until low boil – Pour soup mixture into bottom crust until 3/4 full – Put chicken on top of soup mix making sure you spread the chicken evenly; it will sink in while it cooks – Lay remaining crust on top, use fingers to seal the edges to the bottom crust, use butter knife to cut 4 equal slits in the top to prevent cracks – Place pie plate on cookie sheet and on center rack in 350 degree oven until crust is golden brown – Allow to cool for 10 minutes before serving     Bobbie Jean’s Home-Made Taco Pizza! 2 Prebaked pizza crust or crust of your choice 1 Pound Ground Beef or cubed Chicken Breast 1 Packet of Taco Seasoning ½ cup of water 1 can (16 oz) refried beans ½ cup  pizza sauce 3 cups of shredded cheese blend (reserve 1 cup for garnish)

Optional Garnish- Remaining cup of shredded cheese

½ head shredded lettuce 1 tomato diced 6 green onions chopped Black Olives Jalapeños Salsa Sour Cream

In a large saucepan, cook meat over medium heat until done; drain. Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside. Place crusts on ungreased pizza pans or baking sheets. Combine beans and pizza sauce ; spread over crusts. Top with meat mixture and cheese. Bake at 350° for 13-16 minutes or until cheese is melted. Sprinkle with lettuce, tomatoes, green onions, and salsa and any other garnish that you like- if desired. Yield: 2 pizzas (6-8 slices each).   Soy-Brown Sugar-Glazed Chicken Thighs   1/4 cup packed brown sugar  1/4 cup soy sauce  1 tablespoon rice vinegar  1/2 teaspoon ground ginger nbsp;  1 clove garlic, finely chopped  1 1/2 lbs. skin-on bone-in chicken thighs  1 tablespoon vegetable oil     Homemade Taco Shells        

2 cups cubed, cooked chicken and or turkey

2 cups shredded cheese (I prefer a blended cheese mix .)   

Preheat oven to 425.

Pulse meat and cheese in food processor.

Spray pan or use parchment paper. You want a non stick surface to avoid tears.

Spread mixture to form 6 circles. (Dough consistency- just press into shape.)

Bake 10 minutes.

Remove from oven immediately place over forms to cool. (I use a cooling rack suspended with a couple of tall glasses holding the edges.)

Fill with your favorite meat and veggies and enjoy.

Makes about 6 taco shells.

Caramel Apple Dip

 

 1- 8 oz. box of Cream Cheese

1/2 cup packed Brown Sugar

1/2 tsp. Caramel Extract

1/2 tsp. Vanilla Extract

Let cream cheese soften, then mix all ingredients together.

Slice Apples- Granny Smith compliment this dip the best, but any apple will do.

Serve cold-

 ENJOY!

 

Sopapilla Cheesecake

2 cans (8 oz each) refrigerated Crescent Rolls 2 packages (8 oz each) Cream Cheese – softened 1 1/2 cups Sugar 1 teaspoon Vanilla 1/2 cup Butter – melted 1 tablespoon Ground Cinnamon

Heat oven to 350 degrees.  Unroll 1 can of rolls.  Place them in the bottom of an ungreased 13×9 inch pan.  Stretch to cover bottom of dish, firmly pressing perforations to seal.  In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth.  Beat in vanilla.  Spread over dough in baking dish.  Unroll second can of rolls.  Carefully place on top of cream cheese layer.  Pinch seams together.  Pour melted butter evenly over top.  Mix remaining 1/2 cup of sugar with the cinnamon, and sprinkle evenly over butter (You can add more cinnamon at this time if you want too).  Bake about 30 minutes or until center is set.  Cool slightly before serving, so that the desert has time to set up.  This is delicious warm or cold!!!

Banana Pudding  Supreme

1 (8 oz) package of Cream Cheese 1 (14 oz) can Sweetened Condensed Milk 2 cups Milk 1 (6 oz) package Instant Vanilla Pudding 4 Bananas – sliced 1 (8 oz) carton Cool Whip 1 box Vanilla Wafers With electric mixer, beat the cream cheese until smooth.  Mix in milk, condensed milk, and pudding mix until fully blended.  Fold in half of the cool whip.  Layer pudding, cookies, and bananas in dish (You can do more than 1 layer of each). Top with remaining cool whip, and chill.  Serves 10 to 12 people.  Enjoy!!!   The Best Cornbread  3-6 Fresh Jalapenos (seeded & chopped)   2 boxes Jiffy Cornbread Mix 2 cups Creamed Style Corn 1 cup diced Onion 2 cups Sour Cream 1 tsp Salt 1 1/3 cup melted Butter 4 eggs –lightly beaten 2 cups grated Sharp Cheddar Cheese Preheat oven to 350 degrees. Grease 9 x 13” pan. Mix all dry ingredients, stir in remaining ingredients. Bake for 1 hour. Yum Yum!   Jalapeno Coleslaw    1/3 cup Sour Cream 1/3 cup Mayonnaise 2 T Red Wine Vinegar 2 T Vegetable Oil 1 clove Garlic (minced) 1/4 t Salt 1/4 t Pepper 1/8 cup Sugar 1/8 cup of chopped, pickled Jalapenos 1 (16 oz) bag Coleslaw Mix Combine first 9 ingredients, pour over coleslaw mix, and toss to coat. Cover and chill. Yield: 6 servings.   Texas Stew  1 medium Elephant 2 Rabbits (optional) Gravy Cut elephant into bite-size pieces (takes 4 months). Use trunk to store pieces in while cutting. Simmer slowly over kerosene flame @ 460 degrees, for 3 weeks. Serves 3,800 people. If expecting a larger crowd, add more rabbits – use rabbits only if necessary, as some people object to hare in their stew!     Buttermilk Pie Pie crust for one 9-inch pie 1/4 cup flour 1/2 cup melted butter 1/2 cup buttermilk 1 1/2 cups sugar 1/2 tsp vanilla extract 3 eggs Prepare crust for filling. Combine flour, butter, buttermilk, sugar, vanilla a & eggs in a mixing bowl. Beat until smooth. Pour into prepared crust. Bake @ 350 degrees for 1 hour. Optional: cover crust to keep from browning too much. NeimanMarcus Bars Bottom Layer: 1 box yellow cake mix 1 stick butter – melted 1 egg 1 cup chopped pecans Spray 9 x 13 pan – press above mixture in pan Top Layer: 1 box powdered sugar 2 eggs 1(8 oz.) cream cheese, softened 1 tsp vanilla Mix well – pour over bottom layer. Bake @ 350 degrees for 40 minutes. Let cool & cut into squares. These bars are so rich, hence…the name! Texas Pork Ribs Rib Rub: 2 tablespoons finely ground black pepper 1 tablespoon ground oregano 1 tablespoon paprika 2 teaspoons celery salt 1/2 teaspoon cayenne pepper 2 racks St. Louis-cut ribs To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat. Preheat a BBQ pit or an oven to 250 degrees F. Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.   Texas Caviar 2 cans – Blackeyed Peas (rinsed & drained) 2 cans – Black Beans (rinsed & drained) optional 1 – Green Bell Pepper (diced) 1 bag – Baby Bell Peppers (diced) 1 – Small Sweet Onion (diced) 6 – Jalopenos (diced) optional 1 can – Shoepeg Corn 1 – Bottle Zesty Italian dressing Mix all vegetables, and then coat with dressing.  Add salt and pepper to taste.  Serve with corn chips or Ritz crackers.  Make caviar up the day before for even more flavor!