43Things Cookbook

I made these yesterday, and TG took a dozen to work. I don’t like nuts in my food (see 43 weird things about me) or raisins, so I made some without for me first then added those two ingredients to the bowl. They’re very good!

BANANA OATMEAL MUFFINS

½ cup sugar
½ cup butter
2 eggs
2 ripe bananas, mashed
¾ cup honey
¼ cup milk
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 ¼ cup oatmeal
1 cup raisins
½ cup walnuts

Cream sugar and butter. Add egg, bananas, honey and milk. Add flour, baking powder, baking soda, salt and oatmeal. Stir until blended. Add nuts and raisins. Spoon in greased muffin tins. Bake at 375 degrees for 20 minutes.

This turned out very well. After looking at several recipes, I made this one from what I liked best of other recipes. At the last minute, I thought of adding a little kick – green chiles – to what is traditionally a mild chowder. TG took a picture, but I doubt we’ll ever see it. ;)

Corn Chowder

Ingredients:
1 (16 ounce bag) frozen hash brown potatoes, thawed
1 (15 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1 (12 ounce) can evaporated milk
1 bunch scallions, chopped
2 tablespoons chopped fresh parsley
1 (4 ounce) can mild diced green chiles
8 slices bacon, cooked and crumbled or ½ cup diced ham
½ teaspoon Worcestershire sauce
¼ teaspoon fresh ground pepper

Directions:
Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on LOW heat setting 6 hours
(or HIGH heat setting 3 hours) to develop flavors.

I just made this, and it’s so yummalicious!

APPLE PUMPKIN BREAD

2 cups all-purpose flour
1 1/3 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon each ground allspice and nutmeg
Pinch of ginger
1/2 teaspoon salt
1 15 oz. can of pumpkin
4 eggs
3/4 cup sugar
1 1/3 cup apple sauce
1/2 cup honey
1/2 cup Granny Smith apple, peeled & chopped

Preheat oven to 350°F.

Grease two loaf pans with vegetable oil or non-stick spray.

Mix both kinds of flour, baking powder, baking soda, spices and salt in the large bowl.

With electric mixer add pumpkin, eggs, sugar, applesauce, and honey, stirring only until combined. Stir in apple.

Pour half of the batter into each loaf pan and bake at 350°F for 50-55 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan.

I just made this tonight, and it truly is the best cream of mushroom soup I’ve ever had! TG really like it, too. :D

Creamy Mushroom Soup

1 tablespoon unsalted butter
1 pound crimini mushrooms, broken into pieces
2 scallions, sliced
Black pepper
1 clove garlic, minced
½ teaspoon thyme
28 oz. low-sodium beef broth
2 tablespoons Marsala wine
½ cup cream, room temperature
1 teaspoon lemon juice
Potato buds

Melt butter in a large skillet over medium heat until melted. Add mushrooms, onions, and pepper. Cover and cook until mushrooms release their liquid, about 5 minutes. Remove cover and cook another 15 minutes, stirring occasionally. Remove 1/3 cup mushroom mixture, chop, and set aside.

Add garlic and thyme to pot of remaining mushrooms and cook about 30 seconds until fragrant. Stir in broth and Marsala, bring to a boil. Reduce heat to low and simmer, covered, until mushrooms are completely tender, about 20 minutes.

Puree soup in a blender (in batches) until smooth. Return to pot, stir in cream, reserved chopped mushrooms, and lemon juice. Thicken soup by sprinkling ¼ cup potato buds over soup, allowing buds to absorb about 30 seconds before stirring. Add additional potato buds in ¼ cup increments to desired consistency. Heat through. Garnish with additional chopped scallion greens. Serve hot.

Some of you may have seen this recipe previously posted under “Share Recipes with Flirt! and friends”. It is the BEST Chicken Tortilla Soup you’ll ever have in your life!

Tiger’s Chicken Tortilla Soup
1/2 lb. chicken, boneless and skinless
4 cups low sodium chicken broth
juice of 1 lime
8 oz. tomato sauce
2 tbsp. cilantro, chopped
2 tsp. Worcestershire sauce
3 green onions, chopped
1/2 cup cooked rice
1/2 cup frozen cut corn
1/2 avocado per each bowl, diced
1 tsp. minced garlic
1/2 tsp. ground black pepper
Tabasco
tortilla strips

Grill or broil the chicken until cooked and dice into small cubes or small, thin strips. Simmer chicken broth, tomato sauce, garlic, Worcestershire, lime juice, and Tabasco for 20 minutes.
Add chicken, green onion, rice, corn, cilantro, and simmer for 20 minutes more.
Place diced avocado on bottom of soup bowl. Ladle soup over avocado.
Garnish with tortilla strips. You may provide a side plate of extra avocado, cilantro, and tortilla strips to be added by the guests as desired. (To make sure that your avocado doesn’t turn brown toss it in some extra lime juice.)

Thanks for inviting me!

Your Jambalaya recipe sounds deeelicious! I’ll have to try it soon – sadly, with a few alterations as our TG does not like tomatoes. I suppose I can substitute tomato sauce. (??)