Leftover Oatmeal Banana Bread

Ingredients:

1 c prepared, leftover oatmeal
1 ripe banana
2 eggs
4 Tbs butter, softened
1/2 c whole milk
1 tsp vanilla
2 c flour
1 1/2 c sugar
1/4 tsp salt
1 1/2 tsp baking soda
1/4 tsp cinnamon

Preheat oven to 350 degrees.  Spray two loaf pans or one larger baking dish with cooking spray.  In blender combine oatmeal, banana, eggs, butter, milk, vanilla.  Blend on high until complete mixed.  In separate bowl mix flour, sugar, salt, baking soda and cinnamon.  Add oatmeal mixture to dry mixture in bowl, mix.  Pour into baking dish and bake approx 35-45 mins (depending on baking dish used), or poke center with thin knife, done when knife comes out clean.

Kid Friendly Beef and Spaghetti

1/2 lb ground beef
1 can tomato soup
1 can water
1/4 c grated cheese, plus extra for topping
salt and pepper to taste

Brown ground beef in medium pan (medium heat).   Add can of tomato soup and water.  Simmer for 10 mins, add 1/4 c grated cheese and salt/pepper to taste.  Serve with favorite pasta, top w/grated cheese.

Chicken Strips w/Ma'mu'ke Sauce

3 boneless chicken breasts, cut into strips
oil for frying
1 beaten egg
1 c seasoned bread crumbs
1 tbs grated cheese
1/2 tsp dry basil

In small bowl combine bread crumbs, cheese and basil.  In another small bowl break egg and beat.  In medium pan, heat oil on medium.  Dip strips in egg mixture then into bread crumb mixture.  Place into hot oil, brown.  Turn over and brown other side.  Drain on paper towels on large plate.

Ma'mu'ke Sauce:
2 parts mayo
1 part mustard
1 part ketchup
(For Adults: add Horseradish, opt)

Broccoli/Cauliflower e Spaghetti

Broccoli/Cauliflower e Spaghetti

1 - 1/2 lbs spaghetti or favorite pasta
1 lb fresh broccoli florets
1 lb fresh cauliflower florets
3 tbs veg or olive oil (for frying)
1 stick butter
1 chopped small onion
6 garlic cloves
3 Tbs cooking wine
1/2 tsp chicken base (found in soup isle at grocery store)
substitute chicken base for 1 can chicken broth, but eliminate water in recipe.
3/4 c water
3 Tbs grated cheese, plus extra for topping.
1/2 tsp black pepper
salt, to taste

Wash, chop broccoli and cauliflower.  In large skillet on med heat saute in oil and butter.  In blender combine onion, garlic, wine, chicken base, water, cheese and pepper.  Blend until completely mixed, add to skillet.  Cook until tender, mix with favorite pasta.  Top with grated cheese.

Mini Sliders w/Ma'mu'ke Sauce

1 lb ground beef
11 slices american bread
4 slices american cheese
1 cucumber, peeled and sliced into 16 pieces

Roll 1 oz balls of ground beef, flatten into patties.  Place patties into large preheated skillet (med heat).  Brown on each side until no longer red in center.  Toast bread. With cookie cutter or round object, cut 2-2 1/2 inch rings, put aside.  Wash, peel and slice cucumber into 16 slices.  Assemble, enjoy!!!!

Ma'mu'ke Sauce:
1/2 c mayo
1/4 c mustard
1/4 c ketchup
mix all ingredients in small bowl.  Refrigerate any leftovers.

Artichoke and Spinach Dip

1/2 small onion, chopped small
1 tbs butter
1 pkg. frozen spinach thawed, drained (squeeze out water)
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
dash red pepper flakes
dash salt8 oz. shredded Monterey Jack cheese
1/2 cup shredded Mozzarella cheese


Preheat oven to 350.  In small frying pan saute onions in butter on low.  Add spinach and saute for about 5 mins more.  Add spinach and onion to mixing bowl.  Add artichokes, cream cheese, sour cream, Parm cheese, Monterey Jack cheese and dash of red pepper flakes and salt.  Pour into baking dish and top with shredded Mozz cheese.  Bake until hot and cheese melts and starts to brown.

Zuppa di fagioli e prosciutto (Red Bean and Ham Soup)

12 cups water
1 large ham bone
1 pkg dry red kidney beans
6 stalks celery, clean and diced
3 bay leaves
1 small onion, diced
6 cloves garlic, chopped
1 can tomato paste
1/4 cup grated cheese
black pepper, to taste

Boil ham bone (with left over ham) in large pot with water.  Bring to boil then reduce to medium heat.  Remove bone and pick any remaining meat.  Add meat to pot and discard bone.  Add dry beans, celery, onion, garlic, bay leaves, 2 hours.  Stirring often to prevent beans from sticking to bottom of pot.  Add paste, grated cheese and blk pepper.  Can be served with cooked pasta or rice.  Serves approx. 12.