Gluten-free Banana Bread

I know there are lots of recipes for this but I wanted to record this version we tried last week. It turned out really good.

1 stick butter
3-4 bananas, mashed
2 C GF mix + 2 t xanthan gum
1 C sugar
1 C finely chopped pecans
2 eggs
2 t baking powder
1 t vanilla
1 small pkg instant vanilla jello pudding

Cream together butter and sugar. Add eggs, vanilla, and bananas. In a separate bowl mix GF mix, xanthan gum, baking powder and pudding. Add dry mix to wet and mix. Stir in pecans. Bake at 325 for 40-45 min or until baked through.

Lime Rickys

This is my husband's favorite drink. We served it at our wedding reception and it is great for summer BBQ's!

grape soda
lemon lime soda
fresh limes


Pour grape soda into an individual glass, fill about 1/3 of the glass' height. Then add twice as much lemon lime soda or about 2/3 of the glass' height.


Cut fresh lime into wedges, about 4-6 wedges per lime, squeeze juice from one wedge into drink and drop in.

Orange Julius

6 oz frozen orange juice
1 cup milk
1 cup water
1/4 cup sugar
1 tsp vanilla extract
5-6 ice cubes

Put all ingredients into a blender and blend until frothy.

Corn Chowder

Prep: 8 min
Cook: 8 min
Yield: 4 1/2 cups

2 (11 oz) cans Mexican-style corn, drained
1 (10 3/4 oz) can cream of potato soup, undiluted
1 1/3 cups milk
1 Tbl butter
1/2 teaspoon pepper (I use even less)
4 slices bacon (optional)
2 green onions, sliced (optional)

Combine first 5 ingredients in a large saucepan. Cook over medium heat until thoroughly heated, stirring occasionally.
Meanwhile, place bacon on a microwave-safe rack in a baking dish. Cover with paper towels. Microwave at HIGH 4 minutes or until crisp. Drain bacon, and crumble. Sprinkle bacon and green onions over soup.

Cowboy Bake

COYBOY BAKE from Parenting Magazine September 2008

Prep: 20 min

Bake: 30 min

6 servings

cooking spray

1 medium onion, chopped

1 clove garlic, chopped

2 Tbs olive oil

1 lb boneless chicken breast, cubed

1 (10 oz) can tomatoes

1 cup frozen corn kernels

Pinch chilli powder

1/2 tsp salt

Pinch cayenne pepper

1 cup grated monterey jack cheese

For topping: 1 (8.5 oz) package corn-muffin mix

1. Preheat oven to 350 degrees. Coat a 9-inch pie pan with cooking spray. In a large skillet, saute onion and garlic in oil for 2 minutes.

2. Add chicken and brown, then add tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 min, stirring occasionally.

Pour into pie pan, and top with grated cheese.

3. In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn-muffin topping is lightly browned and filling is bubbling.

Wendy's Raspberries and Cream Pie

This was all the rage in my last ward. It's so easy to make and super yummy. I'm made three today and am giving away two. Hopefully I'll start a new rage in this ward.

Be prepared to make two of these. The topping makes enough for two but I'm giving the filling proportions for just one. Depending on how many berries you add you can use the larger pie tin or the standard smaller ones. The picture here is of the smaller size pie.

1 or 2 store bought graham cracker crusts or homemade crusts in 9 inch pie plate.

Filling:
1 pkg. cream cheese softened
2 1/2 cups powdered sugar
1/2 8 ounce container cool whip

Mix cream cheese and powdered sugar. Fold in cool whip. Pour into graham cracker crust.

1 box Danish Dessert Raspberry flavor
1-2 bags frozen raspberries or 4 cups fresh raspberries

Make Danish Dessert according to package directions. If using frozen berries use only 1 1/2 cups water. Mix in berries and pour over pie or pies. Chill 3-4 hours.

Jumbalaya

This is a family favorite that I got from Pampered Chef but with a few modifications to make it less spicy and easier.

1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1 garlic clove, pressed (sometimes I leave this out)
1 can diced tomatoes, undrained
1 cup smoked beef sausage, sliced (I use a whole package, about 1 lb.)
1 cup uncooked long-grain white rice (brown rice is good too but takes a lot longer to cook)
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon salt
if you want it spicy add 1/8-1/4 teaspoon ground red pepper
1 can chicken broth
8 ounces cooked medium shrimp, peeled and deveined (I buy frozen and thaw for the meal)
1/2 cup frozen peas or peas and carrots mix

Preheat oven to 400 degrees. Place chopped vegetables into casserole dish. Add garlic, diced tomatoes, sausage, rice and seasonings; stir. Pour broth over mixture. Cover and bake 55-60 min. or until rice is tender and liquid has been absorbed. Remove casserole dish from oven and add shrimp and peas; cover. Let stand 10 min. Enjoy!