Monday, September 28, 2015

Easy Moist Banana Blueberry Muffins

Ingredients:

  • 3 large ripe bananas
  • 3⁄4 cup sugar
  • 1 egg, slightly beaten
  • 1⁄3 cup melted butter
  • 1 cup blueberries
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1 1⁄2 cups flour


Directions:

  1. Mash bananas in a large mixing bowl.
  2. Add sugar and egg. Add butter and blueberries.
  3. Combine dry ingredients and gently stir into banana mixture.
  4. Pour into 12 well-greased muffin cups.
  5. Bake at 375 degrees for 20 minutes.

Saturday, September 26, 2015

Aly's Great Potato Soup

Ingredients:

  • 4 cups cubed potatoes
  • 1 cup thin sliced carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onions
  • 1/2 cup margarine
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups milk
  • 1 cup shredded yellow cheese


Directions:

  1. Add 4 cups water in Dutch oven. Add all vegetables and bring to boil. Reduce heat, simmer until vegetables are tender. Do not drain. 
  2. Combine margarine, flour, salt and pepper in a glass bowl. Cover bowl then microwave 1 minute on full power. Use a wire whisk and mix well. Gradually stir in milk. Using the microwave, cook until the mixture boils and the white sauce thickens, stirring after each minute. Stir in cheese. Stir until cheese melts. 
  3. Add the cheese sauce to the vegetables in the Dutch oven. Simmer until ready and serve with ladle.

Sunday, September 13, 2015

Grandma Sandi's Taco Dip

Ingredients:

  • 1 (10-1/2 oz) can chili without beans
  • 1 pound ground beef
  • 1 pound Velveeta cheese


Directions:

  1. Brown ground beef. Add chili without beans and mix. 
  2. Add Velveeta and melt. 
  3. Serve with taco chips.


Recipe from the kitchen of Sandi Kasen.

Saturday, September 12, 2015

No Peek Chicken

Ingredients:

  • 1 cup rice (uncooked)
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 soup can milk
  • 1 package Lipton onion soup mix
  • 1 cut up chicken or chicken parts


Directions:

  1. Mix rice, soups and milk in a 9"x12" Pyrex cake dish which has been greased. 
  2. Place serving size pieces of chicken, skin side up, on the rice mixture. Sprinkle with onion soup mix. 
  3. Cover with aluminum foil. Bake in slow oven at 325 degrees for 2 hours.


Recipe from the kitchen of Sandi Kasen.

Monday, September 7, 2015

Taco Crescent Rolls

Ingredients:
  • 1 lb ground beef
  • 1 1-oz package taco seasoning mix
  • 1/2 cup salsa
  • 2 8-oz cans refrigerated crescent dinner rolls
  • ½ cup Mexican shredded cheese blend

Directions:
  1. Heat oven to 375 degrees. 
  2. Cook beef in frying pan until cooked through, then drain and stir in taco seasoning mix and salsa.
  3. Pull dough apart into triangles and place on ungreased cookie sheet. Spoon 3 tablespoons of ground beef mixture onto each triangle, sprinkle with cheese, then roll up into a crescent.
  4. Bake for 15 minutes or until golden brown.
  5. Garnish with Mexican cheese blend and/or more salsa.
Serves 4.
Recipe from the kitchen of Pillsbury.