Frosted Banana Bars

The second "deal of the day" at the grocery store was a giant bag of bananas for $1.50. Unable to resist, I came home looking for new banana recipes. This one sounded yummy and looked easy.
I whipped it up last nite while cooking supper. It went together in a snap but after getting it in the oven, I discovered that I had none of the frosting ingredients except for about 1 cup powdered sugar! (Lesson learned, check pantry for all ingredients before getting started!) So, I made a glaze of powdered sugar, milk and vanilla and poured it over the pan before cutting into bars. It was great! Just the right amount of sweetness and I saved a lot of calories since I didn't use the cream cheese frosting. Either way, this one will go into my favorites. It's a nice snack cake or light dessert (or breakfast for Cousin Carol!). Of course, you could top it with ice cream and/or the cream cheese frosting! ;)

If you don't have a 10x15-inch pan, use a 9x13 and bake a little longer. The bars will just be thicker.
If you don't add the cream cheese frosting, you don't have to refrigerate it.

Frosted Banana Bars 1/2 cup butter or margarine, softened 1 1/2 cups sugar 2 eggs 1 cup (8 ounces) sour cream 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 medium ripe bananas, mashed (about 1 cup) For the Frosting: 1 package (8 ounces) cream cheese, softened 1/2 cup butter or margarine, softened 2 teaspoons vanilla extract 3 3/4 to 4 cups confectioners' sugar
FOR THE BANANA BARS: In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. FOR THE FROSTING: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

Chicken Noodle Casserole

Is it time to re-cycle the Thanksgiving leftovers at your house?  This recipe can easily be made with leftover turkey and whatever veggies you might have available. I think I'd like to add some frozen veggies, cooked... That is, if only I had leftover turkey! I took a 20lb turkey to Thanksgiving dinner and came home to an empty refrigerator. I sure hope my kids eat well this week! But, I got a "deal" at the grocery this afternoon. They marked down organic chicken breasts from over $7 per lb to $1 per lb. Chicken breasts it will be at my house! Every once in a while I get lucky!


Chicken Noodle Casserole

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup mayonnaise 2 tablespoons lemon juice 2 cups cubed cooked chicken 1 small onion, chopped 1/4 cup chopped green pepper 1/4 cup chopped sweet red pepper 1 cup (4 ounces) shredded monterey jack cheese, divided 1 cup (4 ounces) shredded sharp cheddar cheese, divided 12 ounces medium egg noodles, cooked and drained
In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese; mix well. Add noodles and toss to coat. Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.

Happy Thanksgiving!

May you and your family and friends have a blessed and bountiful Thanksgiving!

I count each of you among my blessings for 2011.

The pies are baked, the cornbread for dressing is made, the sweet potatoes baked, mashed and seasoned, the cranberry relish is done, the turkey is thawing and I'm ready to pack it all up and  take it down to my daughter's house for a big ole' Southern Thanksgiving Dinner with my children and all 4 of the grands! What a GRAND time we'll have!  Mama would be proud.  Love and hugs to all!

Ginger Pumpkin Tart

I saw this prepared by Claire Robinson, Food Network "Five Ingredient Fix" and thought it sounded wonderful! I'm sharing it with you because I like Claire (she's a Southern girl, living in NY but with strong Southern roots!) and I'm going to make it for our Thanksgiving dinner (in addition to the traditional pumpkin pie).

The crust is crushed gingersnaps! I love gingersnaps on a cold winter night with a cup of hot tea.... yummm..one of my favorites.  Hmmm... maybe I'll make this next week so I don't have to share with everyone!!

Ginger Pumpkin Tart

 2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies)

6 tablespoons butter, melted
1 (15-ounce) can pumpkin
3/4 cup sweetened condensed milk
2 large egg yolks
Pinch salt

 Preheat oven to 350 degrees F. Place a 9-inch removable-bottom fluted tart pan on a baking sheet.

 Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.

In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.

To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!

NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.

Cooking the Turkey

I left out one VERY important part of Thanksgiving dinner - the Turkey!!!

Here's how I cook my turkey. It's one of those methods handed down from my Mom. We did not care about a brown bird for presentation (which usually is dry and tough), so we opted for roasting then carving in the kitchen. Our platter of turkey came to the table sliced and white! But, it is always tender and moist. If you want pretty, check out Ina Garten's recipes. She makes beautiful look easy.

Rule of thumb for size to buy: 1 1/4 to 1 1/2 pounds per person IF you  want leftovers.
 If not, go with 3/4 to 1 lb per person.

Thaw the bird in the refrig. I got a 20 lb one today and it's in the refrig thawing slowly. Better to sit in the refrig thawed for a couple of days, than a frantic thaw under running cold water on Thanksgiving morning!

We use a LARGE covered roaster with rack for lifting it out.

Remove giblets, neck etc. Wash the thawed bird inside and out. Pat dry with paper towels.

Place the bird on the rack in the roaster, brush with melted butter, sprinkle liberally with salt and pepper. Fill cavity with onions and celery - just cut into big hunks. Put the neck and giblets around the turkey (take them out after about 45 minutes and set aside for giblet gravy)

Pour 2 quarts of water or chicken broth around the bird. Cover and bake at 350 for however long it says on the package! I usually get a turkey with a pop up timer, that helps too.

When the time is up and timer pops up, twist the leg. If it moves easily, it's done. If not, cover and cook for another 30 min or so.

Dip the liquid out with a measuring cup to make the gravy. Replace the cover and let the turkey sit/set while you bake the casseroles, dressing, etc. Make the gravy, slice the turkey and you're done!

How easy is that?? Just kidding!!!

And, you can always call these folks. They are the REAL experts! (I knew the home economist who started the Turkey Talk-Line!)

Butterball 

Turkey Talk-Line^®

Call: 1-800-288-8372
Weekdays from 8 a.m. to 8 p.m.
CST (Central Standard Time)

Beef Enchilada Bake Recipe

While you're doing all the preparations for Thanksgiving Dinner, you need quick and easy for weeknight meals. This casserole goes together in a snap! And the flavors are a world away from the upcoming BIG meal. Give it a try; I think you'll like it. If you don't like spicy, substitute diced tomatoes for Ro*Tel or substitute salsa. Rotisserie chicken works in place of the ground beef.


Beef Enchilada Bake

 1 lb.  lean ground beef

1 can (10-3/4 oz.)  reduced-sodium condensed cream of chicken soup
1-1/4 cups (8 oz.)  cubed VELVEETA (1/2-inch cubes), divided
6   corn tortillas (6 inch), cut in half
1 can (10 oz.)  RO*TEL® Diced Tomatoes & Green Chilies, undrained
 
Heat oven to 350 degrees F.
 Brown meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.

 Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup RO*TEL®. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA; cover. Bake 25 minutes or until heated through.

Thanksgiving Dinner Recipes

I thought about searching out some new recipes for you this Thanksgiving but quickly realized that this meal IS Thanksgiving in my world. Mama made these same dishes every year that I can remember. As an adult child I have made these same recipes every year except for two. Both times we ate with someone else's family. I missed the comfort of sameness, having leftovers and as my son says, "laying in the floor and rubbing our bellies"! Ok, HE does that, not me! 

Whatever you cook, I wish for you love, health and happiness around your table. I am very thankful for each and every one of you who take the time to read this blog. 
Happy Thanksgiving!
Helen 
November 21, 2013

It occured to me that giving you these recipes next week would not do you much good, so here are our family's favorites for a traditional Southern Thanksgiving Dinner. They have been on our Thanksgiving table for more years than I can remember. Mama (Miss Martha) made the best pecan pie I've ever eaten and it's sooo easy! The Praline Sweet Potatoes are almost like dessert and always a hit with the kids. And finally, our "recipe" for Old Fashioned Cornbread Dressing. It was hard to put it down on paper, but I decided it was time to pass it along to the next generation. Mama and I would taste the dressing and add whatever we thought it needed. I like dry dressing so that you can put lots of gravy on it. This one fits the bill. If you like moist dressing, add more liquid and reduce the cooking time by 5 or 10 minutes.

I have to confess that I make Pumpkin Pie straight off the Libby's Pumpkin can label AND I put it ( as well as the Pecan Pie) in a frozen piecrust. My opinion of piecrust is that it's job is just to hold the filling! ;)

And, of course, we'll have green beans, mac 'n cheese, rolls (Sister Schubert's) and giblet gravy. And maybe I'll make Indiana egg noodles for my dear husband...Oh boy! I'm hungry just thinking about it!

Helen's Notes: Getting this all done depends on organization and pre- prep. Here's what I'll do ahead:
Chop all the pecans at once (in food processor)
Measure ingredients for each recipe and put in containers
Bake the cornbread for dressing and freeze when cool
Bake sweet potatoes in oven while cornbread is cooking, mash and refrigerate until needed. Take sweet potatoes out of refrig early in day to warm up to room temperature before making casserole
Make Praline Sweet Potato Casserole topping and refrigerate until needed
Bake pies on Wed. Refrigerate Pumpkin Pie, not Pecan
Combine bread and dry ingredients for dressing. Then mix it all together on Turkey Day.

Miss Martha’s Pecan Pie

2/3 stick butter, melted
¾ cup sugar
1 cup white Karo
3 eggs
1 cup chopped pecans ( I coarsely chop mine and lightly toast them)
1 (9-inch) deep dish pie crust

Preheat oven to 350 degrees.

Combine ingredients in mixing bowl (or 4 cup-measure). Pour into pie crust. Bake for 35 to 45 minutes or until almost set in middle (that means it doesn’t wiggle when you gently shake the pan!). Cool on wire rack.

Praline Sweet Potato Casserole

3 cups mashed sweet potatoes (I bake mine, peel and mash)

2 eggs, lightly beaten
1 cup sugar
¼ cup butter, melted
2 teaspoons vanilla extract
½ teaspoon salt

Mash potatoes well and mix with remaining ingredients. Pour into greased 2-quart baking dish.

Preheat oven to 350 degrees.

Topping

¼ cup butter, melted
1 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans (lightly toasted)

Combine butter, sugar and flour; mix with a fork until crumbly. Stir in pecans. Crumble over sweet potato mixture. Bake for 30 to 45 minutes or until bubbly.

Old Fashioned Cornbread Dressing

2 cups cornmeal

2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
2 cups buttermilk
3 stalks celery, chopped
1 cup onion, chopped
2 tablespoons melted butter

Preheat oven to 450 degrees.

Combine ingredients in large mixing bowl. Stir until well mixed. Pour into greased 9x13-inch baking dish. Bake for 35 minutes.  Cool completely. Crumble cornbread into a large mixing bowl.

12 slices white bread, crusts removed and crumbled

2 to 2 1/2 cups turkey or chicken broth (turkey broth makes it richer tasting)
1 cup milk
2 eggs, beaten
¼ teaspoon salt
1 teaspoon poultry seasoning (Mama would have never used this, but I like it!)
½ teaspoon rubbed sage
¼ teaspoon black pepper

 Preheat oven to 350 degrees.

Add remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a greased 9x13-inch baking dish ( or 4-quart casserole). Bake for 30 minutes.