Archive for the 'Comfort Food' Category

Banana Bread

Sunday, January 5th, 2014

This is my recipe for banana bread…  I can’t remember where I found it, but it has been modified to use no oil.  Now don’t get me wrong, it’s not uber-healthy by any means.  It’s just my go to recipe.  😉


1 1/2 cups flour
1 cup sugar
1/4 cup butter, softened
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
2 eggs
3 ripe bananas


1.  Preheat oven to 350.  Grease and flour loaf pan.
2.  In mixer, mash bananas.  Add flour, sugar, butter, vanilla, baking powder, & baking soda.
Baking purists are wincing here I know…  You can mix all the dry ingredients together first before adding to bananas.  But I have been in a hurry (or lazy to dirty another bowl rather) and threw everything in the Kitchenaid and it worked out fine. 😉
3.  Add eggs and mix well.  Pour into loaf pan and bake for 45-50 minutes.

You can add other things in here like chocolate chips, walnuts, or pecans.  My family likes it plain so that is how I usually make it.  I have one in the oven as we speak that is half plain and half dotted with pecans…

Ellen’s Ridiculous Cheesecake

Monday, January 2nd, 2012

It’s ridiculous because it is so dang GOOD!


5 bricks of cream cheese
1 1/2 cup sugar
3 eggs
2 1/2 tsp vanilla

Optional: Cherry pie filling

1 3/4 cup graham cracker crumbs
1/2 stick butter, melted


Mix butter and crumbs and press in to pan (springform works best).  Bake crust at 350 for 5 minutes.  Cool.

Mix all filling ingredients except cherries.   Pour half of the filling in pan over cooled, prepared crust.  Pour in cherries and filling (to taste).  Pour the other half of the filling on top and swirl with a fork.

Bake cheesecake in a 300 degree oven for 45-50 minutes.  Turn off oven and leave cheesecake to cool overnight.  Chill and serve.

Poppy Seed Chicken Casserole

Sunday, May 8th, 2011

I got this recipe from my best friend Lisa.  I wasn’t too sure about the poppy seeds at first, but DANG this came out really good!


4 Boneless skinless chicken breasts, cooked (boiled) and cut up
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
8 oz. sour cream
1 sleeve Ritz crackers, crushed
1-2 tsp Poppy seeds
Salt & Pepper to Taste (You can use Garlic Salt in place of table salt)


In a large bowl, combine all ingredients (except the butter, poppy seeds, and Ritz crackers).  Spray casserole dish with cooking spray, and put mixture in dish.  Sprinkle with poppy seeds (you can put some in the mixture as well if you want), then top with crushed Ritz crackers.  Drizzle with melted butter and bake at 350 until top is lightly browned and mixture is bubbly (around 30 minutes).

This freezes well for a quick weeknight meal.  Even the pickiest eater (you know who you are Derek!) loved this dish.  Thanks Lisa!

Yummy Peanut Butter Cookies

Wednesday, January 13th, 2010

This is a new recipe that I adapted from the Jif Peanut Butter recipe – it is my new favorite!


3/4 cup Peanut Butter
1/2 cup shortening
1 1/4 cup brown sugar
3 Tbs Milk
1 Tbs Vanilla
1 Large Egg
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt


1.  Heat oven to 375 degrees.  Combine peanut butter, shortening, brown sugar, milk, and vanilla in an electric mixer on medium speed until well blended.

2.  Add egg, beat until blended.

3.  Combine flour, baking soda, and salt in separate bowl.  Add to creamed mixture in three batches, mixing well between batches.

4.  Drop by rounded tablespoon onto greased cookie sheet (or just use a Silpat if you have one).  Flatten lightly by pressing a crisscross pattern into dough with the tines of a fork.

5.  Bake 8 minutes or until just starting to brown.  Cool.  Eat!  🙂

Italian Zuppa Toscana

Monday, June 8th, 2009

We made this over the weekend and it was AWESOME.  Tastes just like a certain Italian restaurant chain’s version…


1 lb ground sweet Italian sausage
1 1/2 tsp crushed red pepper flakes
1 large onion, diced
6 slices of bacon
2 tsp minced garlic
10 cups water
5 cubes chicken bouillon
1 cup Fate Free Half and Half
4 large potatoes, sliced
1 bunch of kale


1.  Brown the Italian sausage and red pepper flakes in a large pot.  Remove from pot, drain excess fat.  Set aside.
2.  In the same pan, saute’ onion, bacon, and garlic until onions are soft (10-15 min).
3.  Pour in water and add chicken bouillon.  Add potatoes and cook till soft; about 30 minutes.
4.  Add half and  half and cook until heated (about 10 minutes).
5.  Stir in sausage and kale.  Simmer for another 5 minutes and serve.

Crockpot Pork Roast

Monday, April 13th, 2009

This one is super easy and it a family favorite!


1 – 1-2lb Pork Roast
4-5 new potatoes, peeled (optional) and cubed
1 1/2 cup chopped carrots
1 – envelope Lipton Onion Soup Mix
1 can Cream of Mushroom Soup (optional – I didn’t have it on hand once and this turned out fine)
1-2 chicken flavored bouillon cubes (I use 2 if I don’t use the cream of mushroom soup)
Enough water to cover
Pepper to taste (you don’t really need to add salt because of the soups)


Put everything in the crockpot (veggies on the bottom) and simmer on low for 8 hours (the longer the better).

Enjoy!  🙂

Cubed Steaks

Wednesday, February 11th, 2009

This is simple, oh so good, and CHEAP.  🙂


4 beef cube steaks (4 steaks)
1 small onion, chopped
1 -2 cups sliced mushrooms (quantity is up to you – we like it shroomy)
1 can condensed golden mushroom soup
16 ounce can of beef broth
2 tablespoons olive oil
2 tablespoons butter or margarine
flour (for dredging)
salt and pepper


1. Salt and pepper both sides of steaks and dredge in flour.
2. Melt butter and olive oil in pan. Saute onions and mushrooms till tender. Transfer to plate.
3. Brown steaks on both sides, transfer to plate.
4. Pour beef broth in skillet to deglaze pan. Add soup and stir to combine.
5. Add steaks, onions and mushrooms to pan. Bring to boil for one minute. Reduce heat and cover pan. Simmer for one hour.

We usually have these steaks with egg noodles and it is just the best COMFORT FOOD.  🙂