Jemput Jumput (Indonesian Banana Fritters)

(From Allrecipes.com)

Prep Time: 10 MinutesCook Time: 15 Minutes
Ready In: 25 MinutesYields: 18 servings

INGREDIENTS:
5/8 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
6 ripe bananas
3 tablespoons white sugar
oil for frying

DIRECTIONS:
1.Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).

2.Sift the flour, salt, and baking powder into a medium bowl.

3.In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.

4.Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

3 recipes from the weekend

Potato Casserole

you need:

1 bag frozen hashbrowns
1 can cream of chicken soup
2 cups sharp cheddar cheese
2 cups sour cream
1/2 cup chopped onion
salt
pepper

Mix all ingredients together, bake @ 350 for 45 minutes.


No Bake Strawberry Cheesecake

12 strawberries
12 oz softened cream cheese
2/3 cup sour cream
1 cup confectioners' sugar
1 tsp vanilla
6 individual or 1 graham cracker crust

Coarsely chop 6 strawberries, place in food processor. Add remaining ingredients and process until smooth. Fill pie tins. Garnish with remaining strawberries.



Special Bananna Nut Bread

2/4 cup butter, softened
1 pack cream cheese, softened
2 cups sugar
2 eggs
1 1/2 cups mashed ripe banannas (about 4 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, divided

Orange glaze:
1 cup confectioners sugar
3 tablespoons OJ
1 teaspoon grated orange peel

In large mixing bowl, cream together butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; mix well. Combine four, baking powder, baking soda annd salt. Add to creamed mixture. Fold in 1 cup pecans. Transfer to two greased 8" X 4" X 2" loaf pans. Sprinkle with remaining pecans. Bake at 350 for 1 to 1 1/4 hours or until a toothpick inserted near the center comes out clean. In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Chilies Rellenos


I have been craving chiles rellenos from my favorite Mexican restauraunt, Cozumel, really bad today. So I decided to try to make them. I tried another recipe before, but the batter was a little off. I found this recipe online and learned that the secret is the whipped egg batter. The rellenos turned out perfectly! My mouth is on fire, and I'm a happy girl. I just wish I had the ingredients on hand for a good margarita!

You need:
4 poblano peppers
1 cup shredded chihuahua or jack cheese, shredded (plus a little extra for sprinkling)
1 cup flour
4 eggs
cooking oil
red sauce

1. First you blister the peppers. You can do this by placing them under the broiler or on a grill. Allow the skin of the pepper to char and blister, then rotate to get all the sides. When pepper is fully blistered, place them into a gallon-sized ziploc baggie and let sit for 15 minutes. This steams the skin and makes it easy to peel it off. After you peel the skin off, rinse well under running cold water.

2. Heat the oil in a skillet.

3. While oil is heating, separate eggs. Beat the egg whites until stiff, then fold in 2 egg yolks.

4. Make a slit in each pepper. You can leave the seeds in for heat, or you can wipe them out. I personally like the heat but hate crunching down on hard seeds. It's a personal judgement call. Fill peppers with shredded cheese.

5. Dredge peppers in flour, then dip in egg batter.

6. Test oil by dropping a little batter into the pan. If it turns golden brown and floats quickly, it's hot enough.

7. Place pepper in oil until golden brown. Splash oil up on the sides of the pepper to cook them a little, then flip using a skillet and the stem of the pepper. Flip away from you so you don't splash hot oil on yourself.

8. When cooked on both sides, place rellenos on a plate covered in paper towels to drain. Then place on another plate, top with red sauce and a little sprinkle of cheese, and broil until sauce and cheese are bubbly. Serve immediately.

Pumpkin Bars

INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
4 eggs
2 cups canned pumpkin
2 teaspoons baking soda

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease two 9 x 13 pans.
2. Mix all ingredients until well blended.
3. Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.