Banana-Sour Cream Cake

Don't get me wrong, I love banana bread, but I recently found something else to do with bananas that are just too ripe! So, I decided it needed to be a Tempt My Tummy Tuesday post (my great friends Lisa and Lana host this carnival!)

Banana-Sour Cream Cake

For Cake:

1 pkg yellow cake mix

3 eggs

1 cup mashed bananas (about 3)

1 cup sour cream

1/4 cup oil

Heat oven to 350. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until just moistened. Scrape bottom of bowl. Beat on medium for 2 minutes.

Pour into greased and floured 13x9 pan. Bake 35 minutes or until tests done. Cool completely on wire rack.

For Frosting:

1 8 oz pkg cream cheese, softened

1 stick butter, softened

1 16 oz pkg powdered sugar (about 4 cups)

1 cup walnuts, finely chopped

Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition. Frost cooled cake. Sprinkle with chopped walnuts.

Refrigerate leftovers.

I had some happy people in my family when I whipped this tasty treat up! Yum-o!

Cranberry Cookies

Today is Tempt My Tummy Tuesday. My college friend, Lana, and her twin, Lisa, host this blog carnival every week. The participants share yummy recipes, great food finds, anything to make meal prep easier for us all!

Todays find is in this cookbook.

Although I received this cookbook about 2 years ago, with 1001 recipes, I am still finding some new ones. This year, I tried the Cranberry Cookie recipe for the first time ever.

They were super good!

I will give you the original recipe and then tell you how I changed that a bit.

Cranberry Cookies
1 1/2 c. all purpose flour
1/2 t. baking powder
1/4 t. salt
1/2 c. shortening
3/4 c. powdered sugar
3 T. milk
1 t. amaretto
3/4 c. cranberries, fresh or dried (I used Craisins)
1/2 c. flaked coconut

1. Combine the flour, baking powder and salt.
2. In a large bowl, cream the shortening and powdered sugar. Beat in the milk and Amaretto. Gradually blend in the dry ingredients. Fold in the cranberries.
3. Divide the dough in half. Form each half into a log 1 1/2 inches in diameter. Roll in coconut. Wrap in waxed paper and chill for 8 hours.
4. Preheat the oven to 375 degrees.
5. Cut the logs into 1/4 inch thick slices and place each slice 1 inch apart on ugreased baking sheets.
6. Bake for 12 to 15 minutes, until lightly colored.

Now, we don't like Amaretto or coconut...so, we substituted Rum and then, when I cut each cookie, I put sugar crystals on one side.

These were some super yummy cookies.

I hope you enjoy them!

Pistachio Salad

It's time for Tempt My Tummy Tuesday!

Lana and Lisa host this carnival every Tuesday and when I get my act together, I participate.

Today, I would like to share one of my holiday favorites.

Pistachio Salad

1 can crushed pineapple, undrained

1 small box instant pistachio pudding

1 cup of pecans (we like more)

1 cup of marshmallows (we like more)

1 small tub of Cool-whip

Dump first 4 ingredients into a large bowl. Mix well.

Fold in Cool-whip.

Eat and enjoy!

Chicken and Dumplings

Here we are, back for Tempt My Tummy Tuesday. Lisa and Lana started this blog carnival and are doing a great job of being our hosts!

I actually have a HOMEMADE item to share with you today! Surprise!! :)

The crisp Fall weather makes me want to have soup.

I wait for a cool day and then make some yummy, stick-to-your-ribs-soup.

Last week, I also needed to take a meal to a family at church, so I doubled this recipe. I served it to my family and theirs with salad and banana pudding.

I actually googled, 'Easy Chicken and Dumpling Recipes' and a recipe came up. I used that recipe and tweeked it a bit to make it my own.

Chicken and Dumplings

2 cans butter biscuits

1 can cream of mushroom soup

4 T butter

1 large box of chicken broth

garlic salt

whole chicken

4 stalks celery, chopped

1/2 onion, chopped

4 carrots, sliced

Bake and debone chicken. Fill large pot with broth, water and drippings from chicken.
Add onion, celery and carrots. Bring to boil. Boil for 5 minutes. Reduce heat to medium. Add deboned chicken, butter, garlic salt and soup. While this is heating thru, roll biscuits flat on a floured surface (I actually just took the one at a time in my floured hands and squished them flat). Take the buscuits, one at a time and tear them into small pieces. Drop the pieces individually into the soup mixture. Once all pieces are in the broth, set kitchen timer for 35 minutes. Stir once in awhile to ensure all dumplings cook evenly. Enjoy!

I hope your family enjoys this as much as mine did! They didn't stop until the pot was empty!

Veggie Salad

My college friend, Lana and her twin, Lisa host this carnival every week.

I have to say I am an on again, off again participant. Mostly because I can't think of anything earth-shattering to post.

But, this week, I am posting one of my old favorites...

I actually submitted this recipe into my Home Economics recipe contest

in high school.

I often use it as the salad for holiday meals.

It is also great in the summer with fresh (maybe even homegrown) veggies.

Vegetable Salad

1 can green beans

1 can white Shoe Peg corn

1 can wax beans

1 c. frozen peas

1 bell pepper, chopped

1 c. chopped celery

1 bunch green onions, chopped

1 small jar pimentos

3/4 c. vinegar

1/2 c. vegetable oil

3/4 c. sugar

1 T. water

1 t. salt

1 t. pepper

Put all vegetables (drained) together in a bowl and mix well.

In a saucepan, bring the remaining ingredients to a boil.

Once boiling, pour over vegetables and mix well. Refidgerate before serving.

I actually think this recipe is best when made a day ahead of time. The dressing really has a chance to penetrate the veggies when it sits overnight and the flavor is fabulous!

Lately, I have had a 'squishy vegetable' aversion so I altered this recipe. I have removed the green beans and wax beans and added sliced carrots and chopped cauliflower to the recipe.

It is also delicious!

Banquet Crock-Pot Classics

I know that those of you who read my 'Tempt My Tummy' posts probably think I never cook from scratch. I really do, but I also need quick and easy some nights, so when I find a good one, I have to share!

So, today, I want to share a great find that Suzanne told me about.

Banquet Crock-Pot Classics

Now, I have to say, I was a bit wary because, honestly, I think Banquet pot pies are disgusting.

The deal breaker was that these meals are only $5! I thought for that low amount of money, if we did not like it, I didn't waste much money!

Well, let me tell you...they are great!

One meal feeds my family, usually with enough to make one left-over lunch the next day!

I make a meal (usually on a day that I work) and serve it with cornbread!

So, if you are looking for a great quick meal, give this one a try!

Check the freezer section...they come in a bag.

Now, go on over to Blessed with Grace and see how else you can tempt your tummy.

What's For Dinner?

I don't know about you, but I have many nights where homemade dinner

just isn't going to happen!

I am trying to avoid the drive thru...

for many reasons!

But, I need a quick meal...

I don't want to or have time to cook!

Well, Super Suppers to the rescue!

Now, I never really understood the whole

'Come in and Cook' concept

I mean, I can cook at home, why would I lug myself to your store to do it?

But, I received an email recently on their 'Grab and Go' meals.

You guessed it, they make the meal and put it in their freezer.

You go in, grab a few, and take them home to heat and eat!

That is fabulous!

The email I received had a '7 for $77' special.

That's $11 for a meal for 4!

Can't drive thru for that amount of money!

Do You Angel Food?

Thought I would join Lisa and Lana (Lara) today for Tempt My Tummy Tuesday.

I usually share a recipe on TMTT, but today, I wanted to talk about Angel Food.

This is a great program! Every month there is a different menu. You receive about 12 items and it is only $30!

Let's face it, I was a bit hesitant at first...How good could it be for only $30?...How does it work?...How is it a ministry?...and so on. But I tried it once and now it is a must!

With gas prices so high, this just helps stretch my dollar.

Try it, see for yourself!

BTW, go see why I am proud of my hubby!

The Whole Enchilada Pie

So, Lana and Lisa have been doing this for a while. I thought I would join in today.

This recipe has a bit of a story to it...

I love to read Diane Mott Davidson's Goldy Series. They are a fun 'culinary mystery'. The main character is a caterer who finds herself in a lot of messes and tries to solve her cop husband's cases.

Anyway, there are recipe's printed in the book (because she is a caterer). So, today's recipe is from the latest book I am reading, 'Double Shot'.

The Whole Enchilada Pie

1 lb. ground beef

1 onion, diced

2 garlic cloves, pressed

(I actually used the diced garlic from a jar)

1/3 cup salsa

1 (16 oz) can refried beans

1 (10 oz) can red enchilada sauce

1 cup sliced black olives

1 t. salt

4 cups crushed Fritos

3 cups grated cheese

Preheat oven to 375. Grease 9x13 glass baking dish.

In a large frying pan, brown the beef, onion and garlic. When browned, lower the heat and add picante, beans, enchilada sauce, olives and salt. Stir until well combined and bubbly. Remove from heat.

Place 2 cups chips in bottom of baking dish. Layer all of meat mixture and 1/2 of cheese. Top with remaining chips and remaining cheese.

Bake for 30-40 minutes or until the center is hot and bubbly.

Serve with garnishes such as sour cream, guacamole, lettuce, tomatoe.

Remember, you can lighten the recipe by using lowfat ingredients.

We had this for dinner last night and I had one happy family!