The Cooking Family

Homemade Banana Bread

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Homemade Banana Bread
Prep Time
10 mins
Cook Time
40 mins
 
Course: Breakfast
Cuisine: American
Keyword: 10 minute prep, banana bread
Author: Juanita
Ingredients
  • 3-4 very ripe bananas, mashed
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 cup nuts
Instructions

  1. Cream the shortening and sugar.

  2. Add eggs and banana. Stir to combine.

  3. Add the flour and baking soda and stir.

  4. Fold in the nuts.

  5. Pour into two small or one large loaf pan, filling halfway.

  6. Bake at 250 degrees for 40 minutes.

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Corned Beef Casserole

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Corned Beef Casserole
Course: Main Course
Cuisine: American
Keyword: corned beef casserole
Author: Juanita
Ingredients
  • 1 10 oz. package egg noodles (cooked and drained)
  • 1 can corned beef
  • 1 can cream of chicken soup
  • 1 cup cheese (diced)
  • 1/2 cup celery
  • 1/2 tsp. onion (flakes or french minced onion)
  • 1 cup milk
  • 1 small bag regular potato chips
Instructions

  1. Cook your noodles.

  2. Heat the soup and milk.

  3. Drain noodles and add to the soup and milk.

  4. Mix in the remaining ingredients.

  5. Pour into a greased casserole dish and crumble potato chips on top.

  6. Bake at 350 degrees for 1 hour.

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Best Ever Raspberry Hot Cocoa Mix

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Best Ever Raspberry Hot Cocoa Mix

This is one of our favorite hot cocoa mix recipes. We like to have it with mini marshmallows but it is wonderful just plain or with whipped cream.

The dry milk gives the recipe a sweet dairy flavor, especially as it is reconstituted with hot milk instead of hot water. Confectioners’ sugar works best because it dissolves quickly, and helps to thicken the hot cocoa. We use a combination of white chocolate and Dutch-processed cocoa powder to create a complex chocolate flavor with a soft, creamy texture. It’s perfect for the holidays and colder weather. 

Course: Drinks
Cuisine: American
Keyword: homemade hot chocolate, homemade raspberry hot chocolate, raspberry hot chocolate, raspberry hot chocolate recipe
Author: Taynara
Ingredients
  • 3 cups nonfat dry milk (I prefer Carnation Nonfat Dry Milk)
  • 1 (3-ounce) box raspberry gelatin
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 cups Dutch-processed cocoa powder (I prefer Droste Cocoa Powder)
  • 1 1/2 cups white chocolate chips (I prefer Ghirardelli Classic White Baking Chips)
  • 1/4 tsp salt
Instructions

  1. Combine ingredients in large bowl.

  2. Working in two batches, pulse ingredients in food processor until chocolate is finely ground.

  3. Store in airtight container for up to 3 months.

  4. To make raspberry hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

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Coffee Cake

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Coffee Cake
Course: Dessert
Cuisine: American
Keyword: coffee cake
Servings: 9
Author: Linda
Ingredients
  • 1/4 cup coconut oil (or vegetable oil)
  • 1 egg
  • 1/2 cup milk
  • 1 1/2 cup flour
  • 2/3 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
Topping
  • 1/4 cup packed brown sugar
  • 1 Tbsp. butter, melted
  • 1 Tbsp. flour
  • 1 tsp. cinnamon
  • 1/2 cup chopped nuts (optional)
Instructions

  1. Mix your oil, egg and milk in a large mixing bowl, whisking them together.

  2. In a small bowl combine your flour, sugar, baking powder and salt. Sift together or mix with a whisk.

  3. Add your dry ingredients to your wet ingredients in 1/3rds, stirring well each time.

  4. Pour into a greased 9×9" or 8×8" pan.

For your topping

  1. Melt 1 Tbsp butter in a 2 or 4 cup measuring cup.

  2. Add the packed brown sugar, flour, cinnamon and chopped nuts to the measuring cup.

  3. Stir and sprinkle on top of the cake. I find using my fingers to sprinkle works best because it wants to stick to itself.

  4. Bake in a regular oven 375 degrees for 25 minutes. In my convection, air fryer toaster oven, I bake it 375 degrees for 17 minutes.

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Cranberry Walnut Stuffing

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Cranberry Walnut Stuffing
Prep Time
8 mins
Cook Time
30 mins
 
Course: Side Dish
Cuisine: American
Keyword: side dish, stuffing recipe, Thanksgiving recipe
Author: Tracy Wimberly
Ingredients
  • 1 stick butter
  • 2 12 oz. bags Stove Top Signature stuffing
  • 3 cups chicken broth
  • 1 cup chopped celery (optional)
  • 6.5 oz. bag cranberry-orange cooking cranberries
  • 3 oz. French's fried onions
  • 4 oz. bag chopped walnuts (1 cup)
Instructions

  1. Melt butter in saucepan.

  2. Stir in the broth and bring to a boil.

  3. Mix in the remaining ingredients and spoon into a 9×13 greased pan.

  4. Bake at 350 degrees for 30 minutes or until hot. (Can make ahead and bake later.)

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Chicken Strata Casserole

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Chicken Strata Casserole
Course: Main Course
Cuisine: American
Keyword: chicken casserole, chicken strata
Servings: 8
Author: Diane
Ingredients
  • 8 slices white bread
  • 2 cups cooked chicken
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup mayonnaise
  • 2 eggs, slightly beaten
  • 1 1/2 cups milk
  • 4 Tbsp. margarine, melted
  • 1 can cream of mushroom soup
  • 1/2 cup cheddar cheese, grated
  • 3/4 tsp. salt
  • dash of pepper
Instructions

  1. Remove crust from bread. Arrange bread on the bottom of a 9×13 casserole dish.

  2. Combine chicken, onion, celery, bell pepper, salt, pepper and mayonnaise. Spoon over bread.

  3. Combine egg, milk and margarine. Pour over chicken mixture.

  4. Cover and chill overnight.

  5. Before baking, spoon undiluted cream of mushroom soup over top, covering all.

  6. Bake at 350 degrees for 50 minutes.

  7. Sprinkle cheese on top during last 30 minutes of baking.

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Caramel Bread Pudding (Regular and Low Calorie Versions)

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Caramel Bread Pudding (Regular and Low Calorie Versions)

This recipe includes both our regular and a low calorie version of this Caramel Bread Pudding.

Course: Dessert
Cuisine: American
Keyword: caramel bread pudding, low calorie bread pudding, low calorie caramel bread pudding
Author: Steve
Ingredients
  • 10-12 slices stale bread, hot dog buns, etc.
  • 1 1/2 cups water
  • 1 1/2 cups brown sugar (substitute Splenda Brown Sugar for low cal version)
  • 1 cup sugar ((substitute Splenda Sugar for low cal version)
  • 5 eggs, lightly beaten
  • 2 1/2 cups whole milk (substitute 2 percent for low cal version)
  • 1/2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/2 cup maple syrup (substitute sugar free syrup for low cal version)
Optional Topping
  • 1/4 cup butter
  • 1 tsp. brown sugar
Instructions

  1. Preheat your oven to 350 degrees.

  2. Place bread in a large mixing bowl.

  3. Combine water and brown sugar. Pour over bread and set aside for 10 minutes.

  4. Combine remaining ingredients in a mixing bowl. Pour over bread mixture.

  5. Bake uncovered at 350 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean.

  6. Serve warm or cold.

  7. If you want to use the topping melt your butter and mix in the brown sugar. Pour over top.

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Cheesy Zucchini Yellow Squash Bake

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Cheesy Zucchini Yellow Squash Bake
Course: Side Dish
Cuisine: American
Keyword: cheesy squash bake, cheesy zucchini bake, squash bake, zucchini bake, zucchini yelllow squash bake
Author: Linda
Ingredients
  • 2-3 small zucchini, sliced thin
  • 2 small yellow squash, sliced thin
  • 1/8 tsp. thyme
  • 1/8-1/4 tsp. garlic powder
  • 1/2 tsp. rosemary
  • 1/2 tsp. basil
  • 1/2 tsp. salt
  • 1/3 cup bread crumbs (I used Panko)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1 cup mozzarella cheese
Instructions

  1. Preheat your oven to 350 degrees.

  2. Combine your yellow squash, zucchini and cheddar cheese.

  3. Place into a sprayed 1 1/2-2 quart casserole dish. It will cook down quite a bit.

  4. Top with your parmesan cheese and bread crumbs. 

  5. Bake for 45 minutes at 350 degrees, until your vegetables are tender.

  6. Remove from oven and sprinkle with mozzarella cheese and let sit for 5 minutes before serving.  You can also turn off the heat in the oven and let it sit in the oven to melt the cheese if you are waiting for the rest of dinner to finish being prepared.

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Cinnamon Brown Sugar Oatmeal Cookies

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Cinnamon Brown Sugar Oatmeal Cookies
Prep Time
10 mins
Cook Time
10 mins
 

My father-in-law is a big homemade oatmeal cookie lover. I decided to give a new recipe a try a few nights ago when he and my mother-in-law came over for dinner. They were a big hit, even with my youngest (super picky) and middle son (who had to be convinced to even try something that had oatmeal in it).

Course: Dessert
Cuisine: American
Keyword: 10 minute prep, brown sugar oatmeal cookie recipe, cinnamon oatmeal cookie recipe, oatmeal cookie recipe
Author: Tracy
Ingredients
  • 2 eggs
  • 2 sticks salted butter, softened (not melted)
  • 2 cups light brown sugar, packed
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 1/2 cups all purpose flour 
  • 1 tsp salt
  • 1/2 tsp baking soda 
  • 3 cups oats 
Instructions

  1. Preheat the oven to 350 degrees.

  2. Mix your eggs in a large mixing bowl.

  3. Add your brown sugar and butter mix until blended.

  4. Mix in your vanilla and cinnamon.

  5. In a medium bowl, mix together your flour, salt, and baking soda.

  6. Add it to the large mixing bowl in 3 batches, mixing until combined.

  7. Add the oats and mix well.

  8. Drop heaping teaspoons full of dough onto baking sheets, spacing them a couple inches apart. Bake 10 minutes. Repeat until out of dough.

  9. Let the cookies cool slightly on cooling rack. Best served warm.

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Zucchini Carrot Bread

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Zucchini Carrot Bread

Zucchini and carrots add loads of moisture to this quick bread so it should be stored in the refrigerator if you are not eating/finishing it in 2 days

Course: Side Dish
Cuisine: American
Keyword: carrot bread, quick bread recipe, zucchini bread, zucchini carrot bread
Author: Linda
Ingredients
  • 1 1/2 cups all purpose flour
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 cup vegetable oil (can use coconut oil instead for a healthier version)
  • 1/4 cup applesauce (can use sweetened or unsweetened)
  • 1 large egg and 1 extra egg yolk
  • 1/2 cup brown sugar
  • 1/4 cup white sugar (if you use sweetened applesauce take out 1 Tbsp.)
  • 2 tsp. vanilla
  • 1 cup zucchini, grated
  • 3/4 cup carrots, grated
Glaze
  • 2 oz. cream cheese (room temperature)
  • 2 Tbsp. butter (room temperature)
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla
  • pinch of salt
Instructions

  1. Preheat oven to 325 degrees.

  2. Spray 9×5 loaf pan with non-stick spray

  3. Mix in a small bowl your flour, cinnamon, nutmeg, baking soda, baking powder and salt.

  4. In a large mixing bowl, combine your oil, applesauce and eggs. Then add both sugars and vanilla and whisk until it is mixed well.

  5. Add your cinnamon mixture your egg mixture and stir until flour just disappears. Do not over mix.

  6. Add your zucchini and carrots to bowl and stir.

  7. Spread the batter into your loaf pan and bake 50-60 minutes. (mine took 50 min). Check with a toothpick in the center to see if it comes out clean.

  8. Cool for 15 minutes in the pan on a wire rack before removing.

  9. Prepare your glaze by placing your cream cheese and butter in a microwave safe bowl and microwave until soft enough to stir together, but not melted. (about 30-60 seconds)

  10. Add the remaining glaze ingredients and stir. Cover the top of your bread and serve.

  11. The glaze does add another flavor dimension, however you can skip the glaze if you are not going to finish the bread quickly and just eat it with cream cheese.

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