Rachael Ray’s Chocolate Chip Banana Bread

By Emily Wyckoff for Rachael Ray

This is a classic banana bread – moist and full of chocolate chips! This recipe is one of my family’s favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog – he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.

Yield: 1 loaf

Ingredients:

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips

Directions: 

  1. Pre-heat the oven to 350°F .
  2. Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand).
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

Blue Cheese Bacon Deviled Eggs

“Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs topped with bacon – perfect appetizers.” – Betty Crocker

Yield: 12 Servings

Ingredients:

  • 12 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese (1 oz)
  • 1 tablespoon finely chopped green onions (1 medium)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 3 slices bacon, crisply cooked, crumbled

 

Directions:

  1. In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  2. To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
  3. Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
  4. Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

 

Nutrition Information:

Serving Size: 1 Serving Calories80 Total Fat 7g Saturated Fat 1 1/2g Sodium115mg Total Carbohydrate 0g Dietary Fiber 0g Protein 4g % Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% Exchanges:1 Fat; Carbohydrate Choice 0 *Percent Daily Values are based on a 2,000 calorie diet.

Sweet and Sour Pork Recipe

by Rhonda Parkinson, Chinese Food Expert

This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.

Yield: 4 to 6 Servings

Sweet and Sour Pork

Photo by Getty Images

Ingredients:

  • 3/4 pound pork tenderloin
  • 2 – 3 teaspoons soy sauce
  • Pinch of cornstarch

Sauce:

  • 1/4 cup sugar
  • 2 tablespoons ketchup
  • 2 tablespoons dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup water or reserved pineapple juice
  • 1/4 cup vinegar
  • 1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:

  • 1/3 cup flour
  • 1/3 cup cornstarch
  • 1 egg white, lightly beaten
  • 1 tablespoon vegetable oil
  • 1/3 cup warm water, as needed

Other:

  • 1 carrot
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 cup pineapple chunks
  • 3 cups oil for deep-frying, or as needed

 

Directions:

  1. Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
  2. To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
  3. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
  4. Heat the oil for deep–frying to 375 degrees Fahrenheit.
  5. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
  6. Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
  7. (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
  8. To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.
  9. Serve the sweet and sour pork over rice.

 

 

Butterfinger® Cookies Recipe

Yield: 48 Servings/4 dozen

Butterfinger Cookies

Photo by Taste of Home©

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 2 egg whites
  • 1-1/4 cups chunky peanut butter
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Butterfinger candy bars (2.1 ounces each), chopped

 

Directions:

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg whites. Beat in peanut butter and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in candy bars.
  2. Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets.
  3. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

 

Nutritional Facts
1 each: 96 calories, 5g fat (2g saturated fat), 5mg cholesterol, 83mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 2g protein.

 
Originally published as Butterfinger Cookies in Taste of Home June/July 1998, p67

 

Candy Bar Cheesecake Brownies Recipe

Yield: 24 Servings/2 Dozen

Candy Bar Cheesecake Brownies

Photo by Taste of Home©

Ingredients:

  • 1 cup butter, cubed
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup chopped assorted miniature candy bars (about 18)

 

TOPPING:

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup chopped assorted miniature candy bars (about 10)

 

Directions:

  1. Preheat oven to 350°. Grease a 13×9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars.
  2. Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars.
  3. Bake 30-35 minutes or until filling in center is almost set. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

 

Nutritional Facts
1 brownie: 282 calories, 14g fat (8g saturated fat), 71mg cholesterol, 233mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 4g protein.
Originally published as Candy Bar Cheesecake Brownies in Halloween Bookazine 2015 2015, p92

 

Yummy Mummy Calzones

Yield: 8-10 Servings

Yummy Mummy Calzones

Photo by Taste of Home©

Ingredients:

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup pizza sauce
  • 50 slices pepperoni
  • 1/2 cup chopped green pepper
  • 1 egg, lightly beaten
  • 1 pitted ripe olive, sliced and cut in half

 

Directions:

  1. Roll out each piece of dough into a rounded triangle shape, about 14-in. high x 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom.
  2. On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.
  3. Inside the scored rectangle in the center, layer the cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side.
  4. Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly.
  5. Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use.
  6. Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing.

 

Nutritional Facts
1 slice: 358 calories, 12g fat (4g saturated fat), 39mg cholesterol, 831mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 16g protein.

 

 

Originally published as Yummy Mummy Calzones in Taste of Home’s Holiday & Celebrations Cookbook Annual 2005, p238

Pumpkin Nutella Walnut Bars — from Your Homebased Mom

These Pumpkin Nutella Walnut Bars are a perfect collaboration of flavor and texture. This post is part of a brand partnership with the California Walnut Board but all opinions are my own. My two boys were home this weekend for their annual “Wilkes Men Football Weekend.” Each year they travel somewhere for a football game…

via Pumpkin Nutella Walnut Bars — your homebased mom

Vegetarian Delight: Garden Salad Tacos

A delicious cheese-filled tortilla with fresh salad for a taco that’s a great snack or light vegetarian dinner. Add some cooked, shredded chicken if you would like a little protein.

Dovetailing Tip: See the Tomatillo Salad Dressing in this meal plan to top.

Yield: 4 Servings

Garden Salad Tacos

Photo by John Kernig, Food & Wine© 

http://www.foodandwine.com/recipes/garden-salad-tacos

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 small garlic clove, finely grated
  • pinch of ground cumin
  • kosher salt
  • 2 cups lightly packed mixed baby greens
  • 1/2 small fennel bulb, very thinly sliced on a mandoline
  • 1 medium carrot, very thinly sliced crosswise
  • 4 radishes, very thinly sliced
  • 1/2 cup lightly packed cilantro leaves
  • 8 corn tortillas, warmed
  • 3 ounces monterey jack cheese, shredded (1 cup)
    Tomatillo salad dressing (optional)

Directions:

  1. Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat. Season the salad with salt.
  2. Arrange the warm corn tortillas on a large baking sheet in a single layer. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute. Pile the salad on the tortillas, top with Tomatillo Salad Dressing, if desired, fold them in half and serve right away.

Source: foodandwine.com

Baked Parmesan Zucchini Fries

Recipe by Food Network Kitchen

Yield: 6 to 8 Servings

Ingredients:

Special equipment: 2 wire racks; 2 rimmed baking sheets

Baked Parmesan Zucchini Fries

Photo by Food Network Kitchen

  • Nonstick cooking spray
  • 1/2 cup all-purpose flour
  • Kosher salt
  • 2 large eggs
  • 2 1/2 cups panko breadcrumbs (see Cook’s Note)
  • 1/2 cup finely grated Parmesan
  • 1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks

 

Directions:

  1. Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  2. Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag.
  3. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
  4. Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It’s less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you’ll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there’s no need to turn them). Repeat with the remaining zucchini.
  5. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

Cook’s Note: Some panko breadcrumbs are coarser then others. Rub the breadcrumbs between your fingers to make them finer, which will help them coat the zucchini pieces better.

 

Copyright 2016 Television Food Network, G.P. All rights reserved.

Patriotic Taco Salad recipe

Patriotic Taco Salad

Photo by Taste of Home©

Yield: 8 Servings

Ingredient:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 envelope taco seasoning
  • 6 cups tortilla or corn chips
  • 4 to 5 cups shredded lettuce
  • 9 to 10 pitted large olives, sliced lengthwise
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups cherry tomatoes, halved

 

Directions:

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

Editor’s Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

 

Nutritional Facts
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Originally published as Patriotic Taco Salad in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p211