2 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed bananas (about 3 small)
1/2 cup shortening
1 1/2 cup semi-sweet chocolate chips
1 cup water (optional)
Heat oven to 350°F.
Grease two 8 x 4 x 2-inch loaf pans.
In large mixer bowl, combine all ingredients except chocolate chips.
(Optional) Add water to add moisture.
Blend well on medium speed.
Stir in chocolate chips.
Pour into prepared pans.
(Optional) Lay some chocolate chips along the top of the mixture.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Let cool for 10 minutes.
Remove from pans.
Let cool completely on wire rack.
12 Ritz Crackers
3 slices Deli Fresh Slow Roasted Roast Beef, quartered
(Substitute leftover cooked steak, cut into 12 bite-size pieces, for the deli roast beef)
3 oz. Pepper Jack Cheese,or Cheddar or Monterey Jack Cheese. cut into 12 pieces
2 Tbsp. Sour Cream
2 tsp. A.1. Original Steak Sauce
1 Tbsp. canned French fried onions
Heat oven to 350F.
Place crackers in single layer on baking sheet; top with meat and cheese.
Bake 4 to 5 min. or until cheese begins to melt. Meanwhile, mix sour cream and steak sauce.
Top crackers with sour cream mixture and onions. Serve warm.
Yield: 12 cups
12 c. popped corn (from about 1/2 c. unpopped kernels)
4 T. (half-stick) salted butter, melted
1 T. grated Parmesan cheese
1 tsp. dried dill (or a bit less if using fresh dill)
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly ground black pepper
your favorite salt, if desired
In a small bowl, stir together the Parmesan, dill, garlic powder, onion powder, and black pepper. Set a side.
While the popcorn is still warm, drizzle half the melted butter over the popcorn in a fine stream. Using a large wooden spoon, gently toss the popcorn a few times. Then repeat again with the remaining butter.
Spoon half of the Parmesan mixture over the popcorn and gently toss. Repeat with the remaining Parmesan mixture.
Author’s Note: The Land O’Lakes Butter with Olive Oil & Sea Salt has a nice saltiness to it, but if you like your popcorn more salty, sprinkle more on at the end. And, of course, if you like it more buttery, go ahead and melt more of that delicious butter.
1/4 cup lemon juice
1/2 cup apple cider
1 apple peeled, cored, and chopped
1 peeled banana, sliced
2 to 3 tablespoons honey
1 cup nonfat or vanilla frozen yogurt
Combine all ingredients in a blender and blend until smooth.
(Makes about four popsicles)
1 cup nonfat vanilla yogurt, plus several extra dollops for each popsicle*
1 cup fresh blueberries, divided
1 tablespoon honey
Juice from one lemon (or about three tablespoons lemon juice)
Mix 1 cup of yogurt, 3/4 cup blueberries, the honey, and the lemon juice together in a blender or food processor until smooth.
Grab the popsicle molds and put a few blueberries in the bottom of each mold, followed by a couple dollops of yogurt. Then, add a few more blueberries before filling the mold the rest of the way with the blended blueberry-yogurt mixture.
If the molds don’t come with handles, cover the molds with plastic wrap and make small holes in the wrap for the popsicle sticks — then place the popsicle sticks through the holes and into the center of each popsicle mold.
Put the popsicles in the freezer for several hours.
* If you don’t want the separate layer of yogurt, just blend the entire cup of blueberries with the entire cup of yogurt (and honey and lemon juice) and fill the molds completely with the whole mixture.