Sunday, June 8, 2014

Banana Nut Muffins

Banana Nut Muffins
Recipe submitted by Margaret Patterson


1 cup Crisco
1 cup sugar
2 eggs

2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1/2 cup milk
3 ripe bananas, smashed

1 cup chopped walnuts


Preheat oven to 350 degrees.

Place muffin cups in muffin pan, or grease muffin pan with butter.

Cream together the Crisco, sugar, and eggs.

Add the flour, salt, baking soda, vinegar, milk and smashed bananas and mix well.

Stir in nuts.

Spoon the batter into prepared cups, filling almost to the top.

Bake for 20 to 25 minutes.

Recipe submitted by Margaret Patterson

Thursday, June 5, 2014

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken
Recipe by


1 (16 oz) jar salsa
1 (1.25) package dry taco seasoning mix
1 limes, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

flour tortillas
shredded lettuce
diced tomatoes
mild cheddar cheese, shredded
chopped olives
sour cream


Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine.

Add the chicken breasts, and stir to coat with the salsa mixture.

Cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours.  If desired, set cooker to low and cook 6 to 8 hours.

Shred chicken with forks to serve.

Place all side ingredients (diced tomatoes, sour cream, etc) in separate bowls and serve with black beans and Spanish rice.

Monday, June 2, 2014

Orange-Ginger Glazed Carrots

Orange-Ginger Glazed Carrots

I make this dish every year for Thanksgiving.  It's a tradition!


1 (1 lb) package baby carrots
1 teaspoon grated orange rind
1/4 cup fresh juice
2 teaspoon butter
2 teaspoon honey
1 to 3 teaspoons freshly grated ginger or 1 teaspoon ground ginger may be substituted
1/4 teaspoon salt
1/8 teaspoon pepper


Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.

Reduce heat, and simmer, stirring occasionally 30 to 35 minutes or until liquid evaporates and carrots are glazed.

6 servings

Sunday, June 1, 2014

Italian Sausage Stromboli

Italian Sausage Stromboli


Olive oil
1 medium sweet onion, diced
4 to 5 cloves garlic, minced
1 pound spicy Italian sausage
1/2 cup "All Time Favorite Tomato Sauce" or any pizza sauce, plus extra for dipping
2 cups shredded mozzarella cheese, divided
1 (13.8 oz) Pillsbury refrigerated pizza crust

1 tablespoon butter, melted
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/2 teaspoon dry Italian seasoning
1 tablespoon grated Parmesan cheese

Link to "All Time Favorite Tomato Sauce"


In a large saucepan, drizzle 2 tablespoons of olive oil and saute the diced onions for 4 to 5 minutes.  Add the minced  garlic and saute for another 2 to 3 minutes.

Add the Italian sausage and cook until there is no pink visible.  Remove from the heat and drain any excess fat from the pan.

Preheat oven to 425 degrees.

On parchment paper, stretch the dough into a 10 x 13-inch rectangle.

Sprinkle with half of the shredded mozzarella cheese.  Arrange the cooked sausage on top, and then drizzle with the "All Time Favorite Tomato Sauce".  Top with the remaining mozzarella cheese.

Begin to roll the dough starting from the widest edge.  Arrange seem side down on the prepared baking sheet.

Brush the top and sides with the melted butter.

Sprinkle the seasonings on top, and finish with a sprinkle of Parmesan cheese.

Bake for 18 minutes.

Allow to rest 5 to 10 minutes before cutting into 1 to 2-inch slices.  Serve with additional "All Time Favorite Tomato Sauce" for dipping.

4 servings