Tuna-Macaroni Salad

I've always hated tuna, up until last year when my taste buds changed and I decided it wasn't that terrible.  I don't like to eat it plain, but when mixed up with other stuff, it can actually be quite good.  I had a couple of cans of tuna in the cabinet and decided to use them up somehow.  I came upon this recipe in my Betty Crocker cookbook.  To make a short story even shorter, it was delicious.  I loved it.  Ben loved it.  Gracie probably would have loved it if we allowed her to eat it.  Try it - you'll probably love it too!

NOTE:  I doubled the recipe so that it would last a few extra days.


Tuna-Macaroni Salad

Ingredients:

     1 package (7 oz) elbow macaroni (I used medium shells instead)
     1/2 c. frozen green peas
     1 can (9 oz) tuna, drained
     1 c. mayo
     1 c. shredded cheddar (optional - I didn't use it since Ben hates cheese)
     1/4 c. sweet pickle relish (optional - I didn't use it because I was too cheap to buy it)
     2 tsp. lemon juice
     3/4 tsp. salt
     1/4 tsp. pepper
     1/2 c. celery, chopped
     1/4 c. onion, chopped

Instructions:
    
1) Cook macaroni as directed on package.  Add peas for last 4-6 minutes of cooking.  Rinse with cold water and drain.

2) In large bowl, mix macaroni, peas and remaining ingredients.  Cover and refridgerate at least 1 hour to blend flavors.

"Kona Inn" Banana Bread

This morning I had the nastiest, ripest bananas of all time sitting on my kitchen counter.  They were the kind of bananas that fell out of their peels just by being picked up gently - super mushy and gross. They should have been tossed in the trash days ago. However, in an effort to keep the peace with the starving kids in China that my parents always told me about, I decided to not be wasteful and to bake banana bread instead.  But wait... no vanilla!!!  What to do?

I googled "Banana Bread No Vanilla" and guess what I came up with!  A recipe for Banana Bread... (wait for it....) with NO VANILLA!  Hooray!

Not only does this recipe have only the most basic ingredients, but it was probably the best banana bread I've ever made.

Kona Inn Banana Bread

Ingredients:

     1 c. sugar
     1/2 c. butter, softened
     3 bananas, ripe and mashed
     2 eggs
     1 1/4 c. flour
     1/2 tsp. salt
     1 tsp. baking soda


Instructions:

1) Lightly grease one 9x5" loaf pan with cooking spray.

2) Cream together butter and sugar.  Add eggs and bananas.

3) Sift together dry ingredients.  Add to wet mixture.  Do not overmix!

4) Bake at 350F for 45 minutes.

Tortilla Roll-ups

Always a hit at parties and potlucks...  This recipe is taken from the "Hill Cookbook."

This is a cool recipe because you can basically add new stuff or omit what you don't like, and they still taste good!

Tortilla Roll-ups

Ingredients:

     1 package of flour tortillas
     8 oz. cream cheese
     16 oz. sour cream
     1 package Hidden Valley Rance party dip / dressing mix
     1 c. finely grated cheddar cheese
     1 small can diced black olives
     1 small can diced green chillies

Instructions:

1)  Mix ingredients together and spread on tortillas.  Roll up and chill for 2 hours.

2)  Slice rolled tortillas into 1" to 2" slices.  Put a toothpick in each slice and display on your favorite mexican platter, or a paper plate works too! :)


NOTE:  These treats can be dipped in taco sauce. 

Sour Cream Coffee Cake

I made this coffee cake for a family brunch, and it was super delicious!

Sour Cream Coffee Cake

Ingredients:

Brown Sugar Filling:
     1/2 c. packed brown sugar
     1/2 c. finely chopped nuts
     1 1/2 tsp. ground cinnamon

Coffee Cake:
     3 c. flour (you can also use whole wheat flour)
     1 1/2 tsp. baking powder
     1 1/2 tsp. baking sode
     3/4 tsp. salt
     1 1/2 c. granulated sugar
     3/4 c. butter or margarine, softened
     1 1/2 tsp. vanilla
     3 large eggs
     1 1/2 c. sour cream

Glaze:
     1/2 c. powdered sugar
     1/4 tsp. vanilla
     2 to 3 tsp. milk

Instructions:

1) Heat oven to 350F.  Grease bottom and side of 10x4" angel food cake pan (you can also use 2 each 9x5" loaf pans).

2) In small bowl, stir all filling ingredients until well mixed; set aside.

3) In large bowl, stir flour, baking powder, baking soda and salt until well mixed.

4) In another large bowl, beat granulated sugar, butter, 1 1/2 tsp. vanilla and eggs.  Slowly add flour mixture and sour cream until well blended.

5) Spread 1/3 of the batter in pan, then sprinkle with 1/3 of the filling (from step 1).  Repeat until ingredients are used up.    Bake for 1 hour (or loaf pans for 45 min). 

6)  Cool 10 minutes on wire rack, then remove from pan and cool for additional 20 minutes. 

7) In the meantime, combine all glaze ingredients and stir until smooth enough to drizzle.  Drizzle glaze over coffee cake.  Serve warm or cool.

Becoming June... or at least trying!

Welcome to my brand new blog, Becoming June!

For those of you who followed my old blog, you already know that I love writing about recipes and other domestic adventures.  Therefore, I've decided to create this new site, which will allow you to join me on my journey of becoming June. 

Say what?  Who's June?

Why, it's June Cleaver, of course!  I love this woman.  Ever since I became a married homeowner 10 years ago, I have aspired to be more like her.  After all, she can cook and clean and care for her family, all while wearing a dress and heels.  I have never worn heels.... ouch!

Anyway, it is my goal to use this blog as a place to collect my successful cooking attempts, so make sure to visit often for new recipes!  And, I may even throw in some other fun stuff too, if I'm not too busy scrubbing my refridgerator or cleaning my windows or packing lunches... OK, so maybe I'll leave those things to the real June Cleaver.

PS:   For all of the Jane Austen fans out there:  yes, I stole this blog name from the "Becoming JANE" movie title!  Pretty clever, am I right?