Monday, May 25, 2009

Baked Bananas with Honey-Brown Sugar Glaze

These baked bananas are amazing!  They taste so rich and indulgent, and you aren't left with a week's worth of calorie-dense dessert laying around.  (I know how dangerous that can be!)

An Ommy Noms Original


2 bananas, each cut into 4 sections
2 tbs butter, melted
2 tsp honey
Splash of lemon juice
Brown sugar to top


1. Preheat oven to 350. Combine butter, honey, and lemon juice in a medium bowl. Add banana sections and stir to coat. Place banana pieces in a glass baking dish.  Drizzle with remaining glaze.  Sprinkle brown sugar on top. Bake for 12 minutes. Serve with whipped cream.
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Sunday, May 24, 2009

Homeade 'Niller Ice Cream

Aka frozen sunshine.


4 cups half-and-half
1 14-oz can Eagle Brand sweetened condensed milk
2 tbs vanilla


1. Mix well. Refrigerate 1-2 hours.

2. Freeze in an ice cream freezer according to manufacturer directions.

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Crab Rangoon Cups

I love food. I love Asian food. And I l-o-v-e crab rangoons.

But there's something about deep-fried, cream-cheese-filled numminess that tells me it's probably not the greatest thing for my thighs. Hence, here is a tried-and-true recipe for non-fried, cream-cheese-filled numminess!

Inspired by


1 pkg wonton wrappers
1 8 oz pkg light cream cheese (See? It's practically diet food!)
1 can crabmeat, DRAINED
2 bunches green onions, thinly sliced
Seasoned salt
Garlic powder
Onion powder


1. Preheat oven to 350.

2. Mix cream cheese, crabmeat, green onions, and seasonings (to taste) in a small bowl.

3. Spray a muffin tin with cooking spray. Put wonton wrappers in muffin depressions so that they form a little cup.

4. Place a heaping spoonful of crab mixture into each cup. Bake for 12-15 minutes. Edges of the cups should be light brown in color.

(5. Say "you're welcome" to your thighs, which should be thanking you by now.)
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White Trash Din-Din

Before we get started, let me just throw this out there- you may NOT pass judgement on me based on what follows. This was (is?) one of my favorite things to chow down on when I was but a wee lass. Now, I haven't yet worked up the cojones to try it out on my husband yet, but it is GOOOOOD.


Hot dog weiners, sliced into 1/4 inch sections
Diced onion
Spaghetti sauce


1. You haven't judged me yet, right?

2. Cook macaroni according to package directions, drain, and set aside. Sautee onion in a smidge of oil until starting to lose crunchiness. Add hot dog pieces. Stir around until onion is done.

3. Pour in spaghetti sauce and continue to stir until sauce is hot. Combine all ingredients.
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Chicken Legs

This recipe is quick & easy, down & dirty. It's a good recipe for those "Ugh, after a day like this I have to cook dinner?!" days.


Chicken legs
Melted butter or olive oil
Seasoning of choice


1. Rub your choice of "grease" all over the chicken legs.

2. Sprinkle liberally with seasoning.

3. Bake at 350 degrees for about 40 minutes, turning once. (Check temperature for doneness.)

4. Chow down, baby!
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Coconut Macaroons

I made these for my grandfather, who is a coconut fiend. He liked them a lot. I had to add a couple extra spoonfuls of flour. Be aware that this makes a very "wet" dough and it's impossible to mix and shape them without getting ooey-gooeys all in between your fingers and anything else that touches them. They bake up nicely though.


2/3 cup all-purpose flour
5 1/2 cups flaked coconut (ie one regular package)
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk (Eagle brand all the way!)
2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
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Herb-roasted Onions

This is a very tasty side dish by Barefoot Contessa. I used two onions and threw in some halved new potatoes. I had been concerned about the Dijon, but it wasn't strong at all.


2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves


Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

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Wednesday, May 20, 2009

My VERY OWN RECIPE!!! :) Avocado-Chicken Stir Fry

When DH and I ate at a local Chinese restaurant recently, I decided to find the weirdest thing on the menu and try it. I wound up with a chicken stir-fry dish that had avocado in it. It was sooo good! I created my own stir fry recipe from the bottom up inspired by that dish. I submitted the recipe to, so hopefully you can see it there soon!

Make sure your avocado isn't super ripe or it will turn to mush in the cooking process.

Avocado-Chicken Stir Fry

2 boneless skinless chicken breasts, cut into bite-sized pieces
2 large, ripe but firm avocados cut into large chunks
2 cups snow peas
2 cups cremini mushrooms, destemmed and sliced thinly
4 bunches green onions, cut into 1 inch sections

1/2 red bell pepper, thinly sliced

1/2 cup of chicken broth
1/4 cup of soy sauce
1 tablespoon cornstarch
1 clove of garlic, minced

1. Combine sauce ingredients in a small bowl and set aside.

2. Coat the bottom of a wok with vegetable oil. Heat oil over medium-high heat until shimmering.

3. Stir-fry chicken until cooked through. Remove and set aside. Add snow peas and cook for 3 minutes. Add mushrooms and bell pepper.  Cook until mushrooms are done and snow peas are crisp-tender.

4. Pour off excess oil and liquid. Return chicken to wok. Add sauce, green onions, and avocado chunks. Cook 2-3 minutes until sauce thickens, stirring gently. Serve over rice.
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