A Collection of Recipes

Let me just say that I can't take any credit for these recipes. Most (if not all) are from my mom who gave me the best wedding present ever - a book of my favorite recipes. I don't think I really knew how good I had it growing up until I had a house of my own and realized how much work went into cooking and even finding a recipe worth trying. My mom made dinner almost every night, that is a huge accomplishment in and of itself but on top of that everything was always good. I was a picky eater growing up so I didn't always like everything but now I'm so excited whenever I get to eat a meal of hers. These are just some of the recipes that are staples in our house that I think are definitely worth mastering.

Banana Bread

1 1/2 cups of all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup walnuts, toasted, chopped
1/2 cup of room temp butter
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tbsp lemon juice
1 1/2 tsp vanilla extract

Preheat oven to 350. Butter and flour (or spray with pam) 9x5x2 metal loaf pan. Whisk first 5 ingredients in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs, one at a time. Beat in mashed bananas, lemon juice and vanilla. Beat in flour mixture. Bake bread until tester inserted into center comes out clean, about 50-60 minutes. Check bread at 45 min and if top is browning too quickly, cover with foil and continue to bake.


Baked Chicken 
*this is great to make and use leftovers in another chicken dish like enchiladas or any dish you would use rotisserie chicken in.

3-4 split chicken breasts
2 tbsp butter per breast
bacon
Beau Monde seasoning (found at Harris Teeter)
salt
pepper
water

Sprinkle salt, pepper and Beau Monde on each chicken breast (generously). Place chicken in roasting pan, with ribs facing up. Place 2 tbsp butter on each breast and place 3-4 strips of bacon across breasts. Add about 1/2 inch of water in the pan. Place in oven and bake at 325 for 2 hours.
The broth that this makes is delicious to serve over ham fried rice which is what I usually serve this with.
You can then refrigerate the leftover chicken and use as needed.

This is making me hungry.

Stir-Fried Chinese Chicken with Cashews

1 egg white, lightly beaten
1/4 cup soy sauce
1 tbsp plus 1 tsp cornstarch
1 1/2 lbs skinless, boneless chicken tenders cut into 1"cubes
1 tbsp dry sherry
2 tsp apple cider vinegar
1 tsp sugar
1/4 vegetable oil
2/3 cup cashews
1 tsp dried ginger
2 scallions, sliced
1 can water chestnuts, sliced and drained

1. in a medium bowl, combine egg white, 1 tbsp of soy sauce, and 1 tbsp cornstarch. Add chicken and toss to coat. Let stand 15 minutes.

2. In a small bowl, combine remaining soy sauce, 1 tsp cornstarch, sherry, vinegar, and sugar; set sauce aside.

3. In an electric skillet or large frying pan, heat oil over medium-high heat. Stir fry chicken until opaque - 2-3 minutes. remove and set aside.

4. Discard all but 2 tbsp oil. Add ginger, scallions, cashews and water chestnuts. Stir-fry for 1 minute. Add chicken and reserved sauce. Cook, stirring until thickened. Serve over rice or pasta.


Cream Cheese Chicken (my personal fave!)

6-8 chicken tenders
1-2 packs of dry Italian salad dressing mix (Good Seasons brand)
2 tbsp vegetable oil
1 can of cream of mushroom soup (or 2 to double)
3 oz. cream cheese (6 oz. to double)
3/4 cup of white wine (1 1/2 cups to double)

*I usually double the sauce in this recipe, I like more sauce to have with the rice*
Coat chicken in salad dressing mix; saute in oil until opaque. In a medium saucepan, melt cream cheese with mushroom soup. When blended well, add wine and cook over medium heat until blended. Place chicken in casserole dish; pour soup mixture over chicken. Cover with foil and bake at 350 for 1 hour. Serve over rice. YUM

Pork Tenderloin

2-3 pork tenderloins (one package)
1/2 cup soy sauce
1/2 cup teriyaki
3 tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp pepper
2 scallions, sliced

Place tenderloins in large ziploc bag. Combine other ingredients in bowl and pour over meat. Seal and marinate for 15-30 minutes at room temp. Bake 30-40 min at 350 or until meat thermometer registers 160.

Monster cookies

3 eggs
1 1/4 cups packed light brown sugar
1 cup sugar
1/2 tsp salt
1/2 tsp vanilla
12 oz. jar of peanut butter
1 stick of butter softened
1/2 cup M&M's
1/2 cup chocolate chips
1/4 cup raisins (I leave these out)
2 tsp baking soda
4 1/2 cups of quick-cooking oatmeal (not instant)

Preheat oven to 350. Line cookie sheets with parchment paper. Combine egg and sugars, mix well. Add salt, vanilla, PB and butter. Mix well. Stir in M&M's, chocolate chips, raisins, baking soda and oatmeal. Drop one tbsp of batter 2 inches apart onto cookie sheets. Bake for 8-10 min. Makes about 3 dozen.

Enjoy!