Banana foster

Banana Topping

1/2

cup butter

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/2

cup maple syrup

1/4

to 1/2 teaspoon rum extract, if desired

4

firm ripe medium bananas, cut into 1/2-inch slices

1/2

cup chopped toasted pecans or walnuts, if desired

• In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
• 3Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
• 4To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.

Courtesy of: http://www.bettycrocker.com/recipes/bananas-foster-pancakes/683d5c97-912b-40eb-8082-d69bc975a594

Natalie's Quick Waffles

1 3/4 cups whole wheat flour
2 T sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 3/4 milk
1/2 cup canola oil
1 tsp vanilla

* if you double only 2 tsp baking powder and don't double oil
* Let wheat flour and moisture sponge.

Chicken Marsala on Spiralized Zucchini

Ingredients
4 Large Chicken Breasts
1 bottle Marsala Cooking Wine
2 tbsp butter
2 tbsp olive oil
1 cup sliced mushrooms (I use the whole package)
2-5 tbs Heavy cream
Flour
Salt
Black Pepper
Oregano

4-8 Zucchinis

Directions
Mix the flour, salt, pepper, and oregano into a large bowl.  Cut the chicken into ~2x2 chunks (You can also just do the whole breast, but I prefer to trim and slice up the chicken to make it go further).  Coat the chicken in the flour mixture.  Melt the butter and olive oil in a skillet on medium heat. Lightly brown both sides of the chicken in the saucepan.  Add the mushrooms to the skillet. Pour in the Marsala wine and cover skillet allowing the chicken to simmer for 10 minutes turning over once. Check that the chicken is no longer pink and the juices are clear. Pour cream into a jar and mix with 1 tbs of flour. Add to the skillet and allow the sauce to thicken over low heat.

For the Zucchini
Wash the Zucchini. Turn into noodles by spiralzing. Either boil the zucchini for a few minutes or cook in skillet with olive oil. *Just until tender do not overcook the zuchini*

***An alternative to this recipe is to serve over warm pasta or omit the cream. (I personally love the sauce).***

Draper Chocolate Chip Cookies

Draper Chocolate Chip Cookies

Cream:

2 c butter, softened

4 eggs

1 1/2 c brown sugar

1/2 c sugar

2 tsp vanilla

Beat in:

4 1/2 c flour 

2 sm packages instant vanilla pudding

2 tsp baking soda

1/4 tsp salt

Stir in:

1 bag choc chips (Guittard brand is my favorite)

Bake at 350 8-10 min. 

Yields ~70 cookies

ENJOY!!!

Courtesy of Heidi Draper 

Hot Fudge Sauce

3/4 C. Semisweet chocolate pieces

1/4 C. Butter

2/3 C. Sugar

1 5-ounce can (2/3 C.) evaporated milk

In a heavy saucepan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boiling; reduce heat. Boil gently over low heat for 8 min. Stirring frequently. Remove pan from heat. Cool slightly. Serve warm over ice cream. Chill any leftovers up to 3 days and reheat 15 to 30 seconds on high power in microwave. 

Crockpot Tomato Basil Parmesan Soup

2 (14 oz) Cans Diced Tomatoes, with juice
1 C finely diced celery
1 C finely diced carrots
1 C finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 C fresh basil
4 cups chicken broth
1/2 bay leaf


1/2 C flour
1 C Parmesan Cheese
1/2 C butter
2 cups half and half
1 tsp salt
1/4 tsp black pepper


DIRECTIONS
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

From Pinfoody

Mandolyn's Corn Bread

1 C Milk
1/4 C butter, melted
1 egg
1 1/4 C yellow, white or blue cornmeal
1 C all-purpose flour
1/2 C sugar
1 T baking powder
1/2 t salt

Beat milk, butter and egg until well mixed. Stir in cornmeal, flour, sugar, baking powder, and salt all at once just until the flour is moistened. The batter will be lumpy. Pour the batter into a greased pan.

Bake @ 400 degrees in greased 8 inch square pan until golden brown (toothpick should come out clean). Serve warm.