Friday, October 23, 2015

Quesadilla Supreme


  • 1 tablespoon butter
  • 2 flour tortillas, whatever size you want
  • 1 cup shredded cheddar cheese, more for bigger tortillas
  • salsa, however much and whatever heat you desire, for topping (optional)
  • sour cream, as much as you like, for topping (optional)

  1. In a pan skillet large enough to hold one of the tortillas flat, melt ½ of the butter.
  2. Fry one side of one of the tortillas, then remove it from the pan.
  3. Put the rest of the butter in the pan, then put the unfried tortilla in to cook.
  4. Immediately sprinkle the cheese on top of the tortilla in the pan, then top with the previously fried tortilla, browned side up.
  5. Press them together with a spatula and fry the quesadilla until the cheese is melted.
  6. Remove it from the pan and cut in wedges like a pizza.
  7. Top with sour cream and/or salsa.
  8. Enjoy!

French Toast from Food Network

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or white bread
1/2 cup maple syrup, warmed


In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.
In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

2008, Robert Irvine, All Rights Reserved

Friday, October 9, 2015

Great Mashed Potatoes by Jeff Kuehl

Potatoes   10 lbs.

Boil, peel, pitch fork to see if it’s done

Drain water

Add milk to to make sure it’s not lumpy

Use mixer to whip

No salt or pepper

1 stick of butter, mix some more

Whip to taste

Note: Gravy made separately

Serves 12 people

The recipe submitted by Jeff Kuehl of Trenton, Florida

Spaghetti with meat sauce

Ground Beef
12 oz
2 oz
Green peppers
1/8 oz
Garlic powder
1/4 tps
to taste
Black pepper
to taste
1/8 tbl sp
1/4 tps
1/3 tbl
Tomato Sauce
2 -16 oz
Crushed tomatoes
6-16 oz
Tomato paste
3-16 oz
Vegetable oil
1/4 cup
Spaghetti Noodles
4-16 oz

Add tomato juice to thin it , if needed
Brown ground beef, onions and peppers
Mix crush tomatoes, tomato sauce, veg. oil, spices in a pot.  Heat stir, add ground beef, mix well.  Put it in a slow cooker and let it cook all day.

Cook noodles until done, place into iced water until ready to serve.

The recipe submitted by Tom Gordon of Turning Point Church in Trenton, Florida

Sunday, October 4, 2015

Betty Crocker Favorite Pancake recipe


1 egg
1 c buttermilk (if not available, add 1 TB vinegar to regular milk)
2 TB oil
1 c flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 TB sugar (optional- I don't add this because we use syrup)

Beat egg; add remaining ingredients in order listed and beat with a whisk until smooth.  Grease heated griddle if necessary. To test griddle sprinkle with a few drops of water; if bubbles skitter around, heat is just right.

Pour batter from a pitcher or the tip of a large spoon onto the hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before the bubbles break. Bake other side until golden brown.

Ten 4 inch pancakes.

Banana Nut bread

  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for preparing the pan
  • 1 cup sugar
  • 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
  • 1/2 cup toasted walnut pieces
Add Checked Items To Grocery List

Sift the flour, baking soda and salt into a medium bowl; set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout; set aside. Lightly brush a 9-by 5- by-3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Banana bread is easy to make-just a few simple steps-and irresistible to eat. We recommend making a few extra loaves, wrapping in plastic, and freezing. Thaw at room temperature for an hour and you'll have fresh banana bread ready to go by the time everyone wakes up. Freezing individual slices works well, too.