Saturday, August 6, 2011

Moist Banana Bread Recipe

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This banana bread will freeze well and makes great gifts. Make sure your bananas are very ripe. Sour cream is the secret ingredient to this banana bread's moist textureHere is the recipe for you to try.

Moist Banana Bread

Ingredients needed:

4 large ripe bananas or 6 small, very ripe
1 1/2 cups sugar
1/2 cup butter
2 cups all purpose flour
4 tablespoons sour cream
2 eggs
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla

Sift dry ingredients together in a mixing bowl.
Cream softened butter with the sugar and salt.
Mix in eggs, sour cream and vanilla, mix until just blended.
Add dry ingredients to the batter. 
Mash bananas into bowl; add into mixture.
Spray a Bundt pan with non-stick cooking spray or grease with butter. 
Pour batter into pan. 
Bake in preheated 350 F for 1 hour or until a toothpick comes out clean.


Friday, August 5, 2011

Parmesan Oven-Fried Chicken

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I am a fan of fried chicken, this recipe for Oven-Fried Chicken is a different way to fix chicken.  It is excellent served with mashed potatoes, potato salad, corn on cob,  green beans or a garden salad. For dessert serve fresh melons or peach cobbler and of course a tall glass of ice tea.

 Ingredients needed:
3 eggs, beaten
5 to 6 large garlic cloves, minced
2 tablespoons parsley, chopped finely
3 1/2 pound chicken, cut into pieces, patted dry
2 cups seasoned dry bread crumbs
1 cup freshly grated Parmesan Cheese
1/2 cup butter, 1 stick
Salt and fresh ground pepper

Combine eggs, garlic cloves and parsley in a medium bowl.
Season with salt and fresh ground pepper.
Add chicken pieces, turning to coat.
Cover and chill for 3 hours; turning occasionally.
Preheat oven to 350 degree.
Combine bread crumbs and Parmesan Cheese in medium bowl.
Melt butter in 10-inch x 15-inch jelly roll pan in oven.
Drain chicken; pat dry.
Dredge chicken in bread crumb mixture.
Add chicken skin side down to pan with butter.
Bake until chicken is golden brown, turning occasionally, about 45 minutes.

Thursday, August 4, 2011

Cool Summer Mexican Salad

I am looking for a cool salad to make for dinner tonight, Texas is having some very hot days.  I dug inside Grannie Recipe Box and found a long time family favorite, Mexican Salad.  The ways you can make this are many, add or delete as you desire. If you do not like the Catalina Dressing make your own or buy your favorite dressing. Sometimes I just like adding the Picante  for my dressing. Hope you enjoy this as much as we do.
Ingredients needed:
1 medium head of lettuce, chopped
1 small onion, chopped
4 tomatoes, chopped
4 ounces cheddar cheese, grated
1 avocado, sliced
1 pound ground beef
¼ teaspoon salt
1-15 ounce can ranch style beans
8 ounce Catalina Salad Dressing
1- 7 ounce bag tortilla chips, crushed
Picante sauce
In a large glass serving bowl, combine onion, tomatoes, lettuce, cheddar cheese, Catalina Salad Dressing, tortilla chips and avocado.
Tossed all ingredients together gently; set aside.
In a medium skillet, brown ground beef; add pinto beans and salt.
Simmer meat and bean mixture for 10 minutes; toss with salad.
Garnish with extra chips and serve with picante sauce if desired.