Saturday, May 30, 2009

Banana Push-Ups

Okay it's really hot down here in Fl and the grand kids are wanting some ice cream so here is a great one for Summer and its good for the kids! Thought I'd share a Tropical picture with you.

2 lg Bananas, Cut Up
1/2 c Instant Nonfat Dry Milk
1 c Plain Yogurt
6 oz Frozen Orange Juice
-Concentrate (1 Can) 1 c Water
Combine all of the ingredients in a blender and whirl until foamy. pour into paper cups and freeze. Push up from the bottom of the cup.

The Kids love this one and I do also.



Allisons Kitchen

Monday, May 25, 2009


Wanted to share a quick and easy apple recipe with you. It's funny I'm sitting here at it was 89 today. I think we're going to have a very hot summer here in FL. But any way 89 and I'm thinking of fall so here is a Apple recipe that I know you will Enjoy.

Apple Pan Dowdy

Ingredients And Procedures

1/2 c Brown Sugar 1 x Egg, beaten

1/4 c Chopped Walnuts 4 ts Baking Powder

1/4 c Raisins 1/2 ts Salt

3 c Apples, sliced 1 c Milk

1/4 c Butter, softened 2 1/4 c Flour

2/3 c Sugar

Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) -----

Allisons Kitchen

Friday, May 22, 2009


here is a recipe from my new website where you can go for free recipes . Rate and share them with your friends I hope you enjoy this neew site it's still a site in progress. so maybe some kinks but the recipes are all working.

artichoke hearts, 1 cn, *
parmesan cheese, grated
romano cheese, grated
mozzarella cheese, shredded
garlic clove, small, minced
* The artichoke hearts should not be marinated artichoke Hearts. Justthe plain ones.Rinse and rain the artichoke hearts, then remove and discard the fuzzychokes. Chop the artichoke hearts. Mix all of the ingredients, blendingwell and place in a greased 1 1/2 quart casserole. Dust the top of themixture lightly with paprika. Bake at 325 degrees F. for 25 minutes andserve hot in a chafing dish.Makes about 3 cups of dip.SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas,carrots, Salami Slices, Seafood Chunks



AllisonsKitchen and now

Tuesday, May 19, 2009

Muffin Mix Challenge Winners

Muffin Mix Challenge Winners: "And...We've Got a Winner!
Out of recipes submitted from around the country, Brenda Marie Watts of Gaffney, S. Carolina, earned top honors as the grand prize winner with her Strawberry Streusel Cheesecake Tart in the Martha White® Muffin Mix Challenge™. The recipe competition was the first-ever held by Martha White based solely on the use of muffin mixes."

Strawberry Streusel Cheesecake Tart
Crisco® Original No-Stick Cooking Spray
2 (7 oz.)
packages Martha White® Strawberry Muffin Mix
tablespoons cold butter
2 (8 oz.)
packages cream cheese, softened
cup sugar
tablespoons Martha White® All-Purpose Flour
teaspoon vanilla extract
1 (21 oz.)
can strawberry pie filling and topping
cup chopped walnuts

Preparation Directions
HEAT oven to 350ยบ F. Spray bottom and sides of 10 to 11-inch springform pan with no-stick cooking spray. Combine muffin mix and butter in medium bowl; cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1 1/3 cups crumb mixture; place in refrigerator. Press remaining crumbs in bottom and partially up sides of prepared pan. Place pan on cookie sheet; bake 10 minutes.
COMBINE cream cheese, sugar, flour, egg and vanilla extract in large bowl. Beat with electric mixer on medium-high for 1 1/2 to 2 minutes or until creamy and smooth.
SPOON cream cheese mixture evenly over partially baked crust; spread gently. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved crumbs and chopped walnuts.
BAKE 40 to 45 minutes longer, or until light golden brown. Cool about 30 minutes. Chill 2 hours or overnight.
REMOVE sides from springform pan; place on serving plate. Cut into wedges. Store in refrigerator.
Prep Time: 15 min
Cooking Time: 55 min
Serving size: 12 servings

I saw this recipe on Martha Whites website and it looked so good I had to post it for you!!

If anyone makes this before I do be sure to let me know if it tastes as good as it looks.



Allisons Kitchen

Monday, May 18, 2009


The spirits, and alcohol 101 In simplistic terms, spirits are alcoholic beverages that are not wines, liqueurs, or beers. Spirits include distilled beverages, such as rum, scotch whisky, gin, and vodka. Spirits generally have a higher alcoholic content than wines, beers and liqueurs.

Alcoholic content for spirits is measured in proof, expressed as a percentage of volume of water to alcohol. The term originated in an interesting way courtesy of the British.
As we know, gun powder explodes when ignited. The British found that if gunpowder was mixed with a mixture of alcohol and water, it would burn, but only if a specific amount of alcohol was mixed with the water and no less. If even the slightest amount of water above the limit was added, the gunpowder would not burn.

The British learned to use this text as a means of checking the alcoholic content of spirits. If the spirit burned, they said it was "proof" That the spirit contained and adequate quantity of alcohol. In the United States, proof of a spirit is two times the percent of alcohol, by volume or weight.
So, if a spirit contains 50 percent alcohol, the proof is 100 (2x50). It is important to know whether alcohol content is based on alcohol by volume or alcohol by weight.
A spirit that is 50 percent alcohol by weight contains more alcohol that a spirit that is 50 percent alcohol by volume. This is because alcohol is lighter that water, so it takes more alcohol to equal water weight.

Wines have less alcohol (7 to 14 percent) than spirits, and beers generally have the lowest alcoholic content ( from 2.5 to 8 percent). Spirits may range widely, from 50 to 190 proof, depending on the type of spirit and the brand. So, now when you make your next trip to the Liquor Store you will have a better understanding of Spirits,Alcohol Beer and Wine.

But if your like me you'll enjoy your cocktail even without this knowledge. Hey I just finished this at 5:00 Cocktail time!!! Cheers. Allison Allison's Kitchen


A friend of mine recently visited the Elliott House Bed and Breakfast in Shaver Lake Calif and sent me this recipe for Baked cheese wonton cups. I have not tried this recipe yet but it sounds good. if any one makes it before I do let me know how it turns out.Filling:2 green onions3 ou. cream cheese, cut in chunks1/3 cup mayonnaise 4 ou. grated cheddar cheese (or smoked gouda works well)2/3 cup crabmeat, (Can vary the recipe with bay shrimp or chopped mushroom for the filling2 tsp. Old Bay seasoning 1 tsp. fresh lemon juice 1/2 tsp. Essence of Emeril seasoning or something similarHeat oven to 350 degrees. Lightly spray 12 small muffin cups. Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.Saute green onions. Melt cheeses and mayonnaise in pan. Add seasonings and lemon juice. Add filling (could be crab, shrimp, mushrooms) to heat only. Scoop into wonton cups. Bake 12-15 minutes until wontons are golden brown.E N J O Y !I think my husband will enjoy these because he loves crabmeat wontons and these are baked and not fried.
Allisons Kitchen