Butterscotch Banana Bread

3 1/2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups granulated sugar
4 to 6 ripe bananas, mashed
2 eggs
1/2 cup butter, melted
1/2 cup milk
2 2/3 cups pecans, divided
12 ounces butterscotch morsels

Preheat oven to 350 degrees F.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar. Set aside.

Combine bananas, eggs, butter, milk, 2 cups of the pecans and the butterscotch morsels. Combine with dry ingredients. Pour into two greased and floured loaf pans. Sprinkle the tops of loaves with the remaining 2/3 cup pecans. Bake for 60 to 70 minutes.

Cool in pans for 15 minutes, then remove from pans.

Butternut Spice Loaf

1 (2 pound) butternut squash
1/2 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup chopped pecans

Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to a depth of 1/2 inch. Cover with foil, and bake at 400 degrees F for one hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses.

Beat butter at medium speed of electric mixer until creamy; gradually add sugar, beating mixture well. Add eggs, one at a time, beating after each addition.

Combine flour and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into a greased and floured 9 x 5-inch loaf pan. B ake at 350 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.

Butternut Bread

1 (2 3/4 pound) butternut squash
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract

Trim ends off the squash and halve it lengthwise. Scoop out and discard the seeds. Cut the squash into 3-inch pieces, leaving the skin on, and steam them until completely tender, about 30 minutes. Drain well and set aside. When the squash is cool enough to handle, use a spoon to scoop flesh away from the skin. Pur?e the flesh in a food processor until completely smooth. Set aside.

Preheat oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan. Line the bottom with wax paper, then grease the paper. Lightly dust pan with fl our and shake out excess.

Sift flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger and salt together in a bowl and set aside.

In another bowl, cream the butter and both sugars with an electric mixer until smooth. Add eggs, one at a time, mixing well after each addition. Add sour cream, vanilla extract and 1 cup of the reserved butternut squash pur?e; mix well. (Reserve remaining squash pur?e for another use.) Stir in reserved dry ingredients until just combined. Spread batter in the prepared pan and bake in the center of the oven until a wooden pick inserted in the center of the loaf comes out clean, about 1 hour and 15 minutes.

Cool the loaf in the pan on a wire rack for 15 minutes. Then run a knife around the edges of the pan to loosen the loaf and turn it out onto the rack. Peel off the wax paper and allow the loaf to cool completely before slicing.

Slice the bread 3/4-inch thick with a serrated knife.

Shredded Pork Tacos

Posted by artsycook at recipegoldmine.com April 26, 2001

These are the simplest and yet the most authentic and divine little things! I could eat them all the time!

Trim fat on a butt roast and rub with salt. Preheat oven to 275 degrees F and put roast in a covered Dutch oven for 3 hours, till it falls apart when pressed with a fork. De-bone and shred.

Serve with chopped cilantro, lime wedges and hot corn tortillas!

Soft Carne Asada Tacos

Yield: 12

1 (1 pound) boneless cut of beef
12 corn tortillas, warmed
1 medium sweet onion, finely chopped
2 medium tomatoes, finely chopped
2 cups shredded lettuce
Fresh salsa

Charcoal broil the filet. As it is getting done, warm the tortillas on dinner plates or wrapped in foil in a 350 degree F oven.

Thinly slice the beef and place in bowl. Place the onion, tomatoes, lettuce, and salsa in separate bowls. Place the tortillas in a napkin-lined basket.

Assemble the tacos by placing a layer of meat in a tortilla, then layers of onion, tomatoes, lettuce and salsa.

Southwestern-style Hot Dogs

Source: Family Circle 6/18/02

Hot Dogs
1 (1 pound) package hot dogs (8 dogs)
8 hot dog buns

Topping
1/4 cup chopped, jarred pickled jalapeno chiles
1 cup shredded taco cheese blend

Hot Dogs: Prepare grill with hot coals or heat a gas grill. Grill the hot dogs for about 8 minutes total, turning several times during cooking.

Toast hot dog buns, if you wish. Slice each grilled hot dog lengthwise, three-quarters of the way through, being careful not to cut the dogs all the way through.

Topping: Spoon about 1/2 teaspoon chopped jalapenos into the slice in each hot dog. Sprinkle about 2 tablespoons of the cheese over the jalapenos on each hot dog.

Carefully grill hot dogs, without spilling any of the topping, for another 1 minute to melt the cheese. Place the dogs in the toasted buns.

Nutrient Value Per Hot Dog: 365 calories, 23 g fat (9 g saturated), 14 g protein, 25 g carbohy drate, 1 g fiber, 1,024 mg sodium, 39 mg cholesterol

Ranch-style Fajitas

Source: Hidden Valley Ranch

2 pounds flank or skirt steak
1/2 cup vegetable oil
1/3 cup lime juice
2 (1 ounce) packages Hidden Valley Ranch Milk
    Recipe Original Ranch salad dressing mix
1 teaspoon ground cumin
1/2 teaspoon black pepper
6 flour tortillas
Lettuce
Guacamole (for topping)
Prepared Hidden Valley Ranch salad dressing (for topping)
Picante sauce (for topping)

Place steak in large baking dish.

In small bowl, whisk together oil, lime juice, salad dressing mix, cumin and pepper. Pour mixture over steak. Cover and refrigerate several hours or overnight.

Remove steak from refrigerator; reserve marinade. Grill steak over medium-hot coals to desired doneness, basting with reserved marinade. (Or broil steak to desired doneness.) Remove steak and slice diagonally across grain into thin slices.

Heat tortillas to soften, following package directions. Divide steak strip s among tortillas, roll to enclose. Serve with lettuce and desired toppings.

Serves 6.

Butter Pecan Bread

2 1/4 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup firmly packed brown sugar
1 cup chopped pecans
1 egg, slightly beaten
1 cup buttermilk
2 tablespoons butter

Preheat oven to 350 degrees F. Grease a loaf pan.

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in sugar and pecans.

Combine egg, buttermilk and butter. Add dry ingredients, stirring just until moistened. Pour into prepared loaf pan. Bake for 45 minutes, until done. Cool slightly before removing from pan.

Steak Tacos

1 pound sirloin steak, cooked and shredded or chopped
1 package taco seasoning mix
1/2 cup water
8 to 10 flour tortillas
1/4 cup sliced scallions
1/2 cup chopped tomato
2 cups shredded lettuce
2 cups shredded Mexican blend cheese

In a large nonstick skillet, heat steak, tao seasoning mix and water. Bring to a boil, then reduce heat and cook for 8 to 10 minutes.

Heat tortillas as directed on package. Spoon warm steak onto tortillas. Top with scallions, tomato, lettuce and cheese. Fold tortilla over filling.

Brandied Apricot Loaves

1 1/2 cups (8 ounces) coarsely chopped dried apricots
2/3 cup The Christian Brothers Brandy
1/3 cup water
1 cup granulated sugar
2 eggs
1/3 cup vegetable oil
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 3/4 cups flour
1 cup chopped nuts
Brandied Cream Cheese

In 1-quart saucepan combine apricots, brandy and water. Bring just to a boil. Remove from heat and set aside 10 minutes.

In large bowl combine sugar, eggs, oil, baking soda and liquid drained from apricots. Beat 2 minutes. Mix in baking powder, salt, flour and apricots just to blend. Fold in nuts. Turn into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F for 35 to 45 minutes until tops are browned and loaves are springy to the touch.

Cool 5 minutes. Turn out on wire racks. Wrap in aluminum foil while still slightly warm. Store 24 hours before slicing.

Serve with Brandied Cream Cheese. Loaves ma y also be securely wrapped and frozen up to 1 month.

Brandied Cream Cheese
6 ounces cream cheese, softened
3 tablespoons confectioners' sugar 
2 tablespoons butter or margarine, softened
3 tablespoons The Christian Brothers Brandy

Combine all ingredients in small bowl. Beat until smooth. Chill.

Store in refrigerator 24 hours before serving.

Makes about 3/4 cup.

Three Cheese Quesadilla With Mexican Dipping Sauce

Serves 4.

4 (12-inch) four tortillas
1/4 cup Monterey jack cheese, shredded
1/4 cup Cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/2 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
2 tablespoons green onions, sliced

Place one tortilla on round baking sheet and layer on cheese and vegetables. Place the second tortilla on top and microwave or broil until cheese is melted. Repeat with remaining two tortillas.

Serve Mexican Dipping Sauce on the side or on top of the quesadillas.

Mexican Dipping Sauce
1/2 cup sour cream
1/2 jar mild salsa

Mix together.

Bourbon Pecan Bread

3/4 cup raisins
1/3 cup bourbon
3/4 cup (1 1/2 sticks) butter or margarine, softened
6 eggs, separated
1 1/2 cups granulated sugar, divided
2 1/4 cups flour
1 1/2 teaspoons vanilla extract
1 cup pecan nutmeats, broken

Soak raisins in bourbon for 2 hours and drain, reserving bourbon.

Add more bourbon to make 1/3 cup.

Grease two bread loaf pans and line pan bottoms with greased wax paper. Preheat oven to 350 degrees F.

Cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well. Add flour in thirds, alternating with bourbon. Mix until blended. Stir in raisins, pecans, and vanilla extract.

With clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff. Fold egg whites into batter; turn in to pans and bake 1 hour.

Boston Brown Bread

This is good served with cream cheese.

2 cups unsifted all-purpose flour
2 cups yellow cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 1/3 cups milk
1 1/3 cups buttermilk
3/4 cup dark molasses
1 cup dark raisins

Grease 2 (1-pound) coffee cans. Into a large bowl, sift together flour, cornmeal, baking soda and salt.

In a small bowl, combine milk, buttermilk and molasses. Gradually add milk mixture to flour mixture; beat with a spoon until well combined. Stir in raisins. Pour mixture into the coffee cans, filling each about two-thirds full. Tie pieces of heavy aluminum foil tightly over top of each can. Place cans on a rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans. Cover kettle. Steam 2 1/2 to 3 hours. Add more boiling water to kettle as needed to maintain level around cans.

Remove cans to a wire rack; cool.

For serving later, cool bread in cans; store in refri gerator.

To reheat, place covered cans on rack in boiling water in large kettle and steam about 30 minutes, or until heated through.

Blueberry Orange Bread

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon grated orange peel
2 tablespoons butter, cut up
1/4 cup boiling water
1 egg, slightly beaten
1 cup granulated sugar
1/2 cup orange juice
1 cup fresh blueberries *

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8 x 4-inch loaf pan; set aside.

In a large bowl, stir together flour, baking powder, salt, baking soda and orange peel; make a well in center and set aside.

Stir together butter and boiling water until butter is melted.

In a medium bowl, combine egg, sugar and orange juice; stir in butter mixture. Add to the dry ingredients, stirring just until moistened. Fold in blueberries. Spoon the batter into the prepared pan. Bake for about 60 minutes or until a wooden pick inserted near the center comes out clean. Cool 10 minutes.

Remove loaf from pan. Coo l completely on rack. Wrap in foil and store overnight. Makes 1 loaf (16 slices).

* Frozen blueberries may be used, but they may "bleed" when folded into the batter.

Taco Joes

1 pound ground chuck
1 small onion, chopped
3/4 cup commercial taco sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns
Sliced American cheese

Cook ground chuck and onion in a skillet until meat is browned, stirring to crumble meat. Drain off pan drippings. Stir in taco sauce and next 4 ingredients; simmer 5 minutes or until thoroughly heated. Placed opened hamburger buns on a baking sheet. Spoon about 1/4 cup meat mixture onto bottom half of each bun. Top meat mixture with a slice of cheese. Bake at 350 degrees F for 4 minutes or until cheese melts and buns are warmed. Place top of bun over cheese.