Banana Fritters

Sandra Lee always has the easiest recipes that give the illusion of spending a lot of time in the kitchen when it was super fast!

I love having a variety of banana recipes . . . I hate throwing them away when they start to ripen a bit too much.

Recipe courtesy of Sandra Lee
Recipe copyright Sandra Lee

The Food Network
SHOW: Sandra's Money Saving Meals
EPISODE: Affordable Entertaining

Ingredients

Fritters:

• 3 eggs, beaten
• 3/4 cup milk
• 1/4 cup brown sugar
• 3 cups baking mix
• 3 ripe bananas, diced
• 2 cups canola oil, for frying

Spiced Glaze:

• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons pumpkin pie spice

Directions


For the fritters: In a large bowl, whisk the eggs with the milk and sugar until blended. Stir in the baking mix and bananas until just combined.

Heat the canola oil in a large, heavy-bottomed skillet over medium heat. Using a small ice cream scoop, drop the batter into the skillet. Fry in batches until golden brown and cooked through the center, 2 to 3 minutes per side. Remove from the oil and allow to drain on a wire cooling rack set over a baking sheet.

For the glaze: Whisk together the powdered sugar, 1/4 cup water and pumpkin pie spice.

While the fritters are still warm, pour the glaze over top. Allow the glaze to set up slightly before serving.

Red Lobster Crab Alfredo

Red Lobster is my favorite restaurant!  I'm always happy to find their copycat recipes :)

I've never had this dish at Red Lobster, but it includes my favorites, pasta, alfredo sauce and crab . . . so it has got to be good.

Comments for this recipe recommended starting off with less parmesan cheese and add more a little at a time until desired thickness is achieved.

Ingredients:

• 8 ounces linguine
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half-and-half
• 1/2 cup grated parmesan cheese (or more)
• salt & pepper
• 1 teaspoon cayenne pepper
• 6 (8 ounce) cooked snow crabmeat, cut into chunks

Directions:

Cook linguine according to package.

Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.

Do not let it color.

Whisk in the half-and-half and stir until the mixture forms a thick sauce.

Stir in the cheese and season to taste.

Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.

Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.



Source

Chocolate Cheesecake Bars

Quick, easy, delicious . . . my kind of recipe!

Source:

Ingredients

• 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
• 2 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 2 eggs
• 1 cup semisweet chocolate chips
• 1/4 cup caramel topping, if desired

Directions

Heat oven to 375° F. Grease 13x9-inch pan with shortening or cooking spray.

Unroll dough, and press in bottom and 1/2 inch up sides of pan.

In medium bowl, beat cream cheese, sugar and eggs with electric mixer on medium speed until smooth. Fold in chocolate chips.

Spread filling over crust.

Bake 25 to 30 minutes or until edges are set and firm to touch.

Cool 1 hour on cooling rack.

Refrigerate 1 to 2 hours to set.

Cut into 6 rows by 4 rows.

Serve drizzled with caramel.

Store covered in refrigerator.

Fancy Mac and Cheese from The Pioneer Woman

This recipe was one of Ree's favorite things ever on her episode of the "Ten Things I Love".  At first I thought "mac and cheese"?  Then, as she went into the recipe, I could see why . . . and I can't wait to make it.

All that cheesy goodness of 4 cheeses and bacon too!

I have a feeling this is going to be my new favorite mac and cheese :)

Recipe courtesy of Ree Drummond
The Food Network
2012 Ree Drummond, All Rights Reserved
SHOW: The Pioneer Woman
EPISODE: Ten Things I Love

Ingredients

• 1 pound white button or cremini mushrooms, quartered
• Olive oil, for drizzling
• Kosher salt and ground black pepper
• 8 slices thick-cut bacon
• 2 yellow onions, peeled, halved and thinly sliced
• 5 tablespoons butter, plus more for buttering the pan
• 1 1/2 pounds macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/3 cup half-and-half
• 2 eggs, beaten
• 3/4 cup grated fontina
• 3/4 cup grated gruyere
• 3/4 cup grated Parmesan
• 4 ounces crumbled goat cheese (chevre)
• 4 ounces crumbled gorgonzola or other blue cheese

Directions

Preheat the oven to 425 degrees F.

Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.

Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.

In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.

Cook the macaroni until just undercooked. Set aside.

To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.

Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.

Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.

This is the stuff that dreams - and love handles - are made of.


Cook's Notes: 
Substitute diced ham or pancetta for the bacon. Use different cheese to your liking. Serve with steak or chicken as a side dish, or with a green salad as a main dish.