November Recipes

Banana Nut Bread Diabetic

1 c. white sugar twin (like Equal)
1/2 c. margarine
2 eggs
1 tsp. soda in 1 tbsp. sour milk
3 very ripe bananas, mashed
1/2 c. chopped pecans
1 1/4 c. flour, sifted with 1 tsp.baking powder

Mix in order given. Bake at 325 degrees for 35-40 minutes.

Mexican Pick Up Stix (makes 2 quarts)

2 cans (3 ox) French fried onions
1 can (7 oz) potato stix
2 cups Spanish peanuts
1/3 cup melted butter
1 pkg taco seasoning mix

Combine onions, potato sticks and peanuts. Place in 9 x 13 baking dish.
Drizzle with melted butter and stir. Sprinkle with taco seasoning. Mix well. Bake at 250 for 45 minutes, stirring every 15 minutes.

Cinnamon Cider A "Southern Living" Recipe
Makes approx 3 quarts

1-1/2 quarts apple cider
1 quart cranberry-apple drink
2 cups pineapple juice
3/4 cup red cinnamon candies
2 teaspoons whole cloves
Cinnamon sticks (optional)

Pour first 3 ingredients into an electric percolator. Place cinnamon candies and cloves in percolator basket. Perk through complete cycle of percolator. Serve hot with cinnamon stick stirrers, if desired.

Sugar Free Pumpkin Pie

1 (9") pie crust (made from polyunsaturated fats), baked
1 (16 oz.) can pumpkin
2 sm. (4 serving) pkg. Jello sugar free vanilla pudding & pie filling
2 c. skim milk
2 tsp. pumpkin pie spice

Pour milk into a 2 quart saucepan. Stir in pudding and pumpkin pie spice until dissolved. Add pumpkin and blend until well combined. Heat mixture on medium heat until it boils. Gently boil for 1 minute, stirring to prevent burning. Pour into cooled 9" crust. Chill. Mixture will thicken as it cools.

Honey Roasted Munchies

6 c. popcorn
1 (5 oz.) can wide chow mien noodles
1 c. honey roasted peanuts
5 tbsp. butter
3 tbsp. sugar
1 tsp. vanilla
1/2 tsp. cinnamon

In large roasting pan, mix popcorn and chow mien noodles.
Melt butter and sugar together, stir in vanilla and cinnamon.
Pour over popcorn, toss to coat. Bake at 250 degrees for 1 hour, stirring every 20 minutes. Add nuts, spread on paper towels to cool. Store airtight.

Cranberry Jalapeno Relish

12 ounces fresh cranberries
Juice of 1 orange
Zest if 1 orange finely grated
2 teaspoons tequila
1/2 cup sugar
1 jalapeno pepper, seeded and finely chopped (Use gloves to protect hands)

Add enough water to the orange juice to make one cup of liquid.
Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally.
When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently.
If the sauce seems a too thick, add a bit more water.
Chill before serving.