Banana Split Cake

Banana Split Cake
Jan 7, 2014 by jbcoobtg

Ingredients
4 cups crushed graham crackers
3 sticks butter, room temperature...
2 fresh,properly refrigerated, clean grade A or AA eggs
16 -ounce box powdered sugar
20 -ounce can crushed pineapple, drained
2 to 3 bananas, sliced
12 -ounce container whipped topping

Directions

Preheat oven to 350 degrees F.

For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 by 9-inch pan with mixture. Bake crust for 5 to 8 minutes.

Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

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BBQ Short Ribs

BBQ Short Ribs
Jan 7, 2014 by jbcoobtg

Ingredients
2 pounds short ribs, cut in 2-inch pieces
Salt...
1/4 cup minced onions
1/4 cup ketchup
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce

Directions

Trim the top layer of fat from the short ribs. Place several pieces of this fat in a Dutch oven, and cook over medium heat until bottom is lightly coated with fat, and remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then removing them when they are done. Add the onion and slightly saute until lightly browned. Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally.

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Smoky Root Beer Brisket

Smoky Root Beer Brisket
Jan 3, 2014 by jbcoobtg

Ingredients
1 whole brisket, 4 to 5 pound, fat trimmed to 1/4-inch
Kosher salt and freshly ground pepper, to taste...
1 large red onion, cut into 6 wedges
1 large sweet onion, such as Vidalia, cut into 6 wedges
1 bunch green onions, white and green portions, cut into 4-inch pieces
2 tablespoons olive oil
1/2 cup root beer barbecue sauce, plus more for serving

Preparation
1.Place the brisket on a baking sheet and generously season on all sides with salt and pepper. Cover with plastic wrap and refrigerate overnight.

2.Prepare a hot fire in a grill. Place a steel grill roaster in the center of the grill, cover the grill and preheat.

3.Place the brisket, top side down, in the pan and sear until well browned, 8 to 10 minutes, then turn the brisket over. Meanwhile, place a smoker box filled with hickory chips over direct heat. After searing the brisket, turn off the center burners and reduce the outside burners to medium-low, adjusting them as needed to maintain the internal grill temperature at about 325°F. Cover the grill and cook the brisket for 3 hours.

4.In a bowl, stir together the red, sweet and green onions with the olive oil, and season with salt and pepper. Brush the top of the brisket with the 1/2 cup barbecue sauce and place the onions along the sides of the pan. Fill the smoker box with more chips. Cover the grill and continue cooking until the brisket is fork-tender, 1 to 2 hours more.

5.Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Slice the brisket across the grain and serve with the onions and extra barbecue sauce on the side.See More

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Blueberry Mango Smoothie

Blueberry Mango Smoothie
Jan 21, 2014 by jbcoobtg

On a Daniel Fast, making a smoothie is a great way to enjoy the mouth-watering fruit God has given us. If you’re brave, you can add vegetables as well to make a green smoothie. Now before ...you wrinkle up your nose at the thought, hear me out! Green smoothies are not as bad as you might think! They’re actually quite good. The sweetness of the fruit is usually so overpowering that you can’t taste most greens (unless they’re especially pungent, such as with arugula).

Blueberry Mango Smoothie tastes like a Hawaiian drink you’d sip on the beach. It’s satisfying and filling, and your body will be energized by the vast array of nutrients it provides.


Ingredients
1 cup water or unasweetened almond milk, coconut milk, rice milk, or soy milk
1 cup fresh or frozen mango chunks
1 fresh or frozen banana, peeled, sliced
1/2 cup fresh or frozen blueberries
1 tablespoon flaxseed meal, optional
1 tablespoon unsweetened coconut flakes

Mix all ingredients in a blender until smooth.

Recipe Notes
Make sure at least one fruit is frozen to have a chilled smoothie. You can also use ice.

To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.

Pour into popsicle molds for a tasty treat!

Make this recipe into a “green” smoothie by adding 1 cup chopped kale or spinach leaves.

Add 1 teaspoon spirulina powder. Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It contain B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).

Flaxseed meal is a powder made from ground flaxseeds. It is high in fiber and a good source of Omega-3 fatty acids.See More

GREEK VEGETABLE STEW

GREEK VEGETABLE STEW
Jan 21, 2014 by jbcoobtg

Ingredients

2 tablespoons oil ...
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

Directions

1. Lightly brown onions in a hot dry skillet in 2 tablespoons oil.
2. Add oregano and garlic, cook 1 minute.
3. Add 4 cups water and tomatoes. Cook 10 minutes.
4. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally.
5. Serve with a lemon slice in each bowlSee More

STIR FRY VEGETABLES WITH BROWN RICE

STIR FRY VEGETABLES WITH BROWN RICE
Jan 20, 2014 by jbcoobtg

Serve: 4

Ingredients...
1 tablespoon sesame oil
3 green onions, finely chopped
3 tablespoons fresh ginger, minced
4 cups fresh broccoli, chopped
½ pound fresh green beans, chopped
2 carrots, peeled and sliced on diagonal
2 cloves garlic, minced
4 cups greens, chopped (kale, bok choy, spinach, collards, etc)
1 can sliced water chestnuts, drained
3 cups cooked brown rice
2 tablespoons soy sauce
1 ½ cups peas (if frozen run under water to thaw)
½ cup toasted sliced almonds

Directions
1. Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.
2. Add green onions and ginger. Sauté for 5 minutes.
3. Add broccoli, green beans, carrots, and garlic. Stir fry for 8-10 minutes.
4. Add greens and toss for about 2 minutes or until greens are wilted.
5. Stir in water chestnuts, brown rice, soy sauce, peas and almonds.
6. Serve as complete meal

Tip: Serve this dish as a complete main dish along with a side of sliced fruit such as oranges, pineapple or mango. This is also a great recipe to double and then use the leftovers for lunch. Merely heat in the microwave or eat at room temperature.

TOFU BREAKFAST SCRAMBLE

Great Home Cookin'Recipes

7 minutes ago

TOFU BREAKFAST SCRAMBLE
Jan 20, 2014 by jbcoobtg

Happy New Year everyone ! I'm back and it's been quite a while that I've not post any recipes up because my computer were down all this time. Since now is Daniel Fast season I'm going to po...st some fasting recipes till the end of the month. Hope you would enjoy them.

Ingredients
1 box firm tofu
1 zucchini, diced small
1 tomato, diced
½ onion, diced
1 red bell pepper, diced
2 green onions, finely sliced
1 tablespoon fresh cilantro, minced
1 clove garlic, minced
Salt and pepper to taste / Tomato paste if desired

Directions
1. Spray pan with 100% olive oil spray
2. Add all ingredients and fry until vegetables are soft and ready to eat.
3. Salt and pepper to taste
4. Serve with tomato pasteSee More

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