Banana Bread

Shared by: Tammy Barrier

1 ¾ c. all purpose flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp salt
6 Tbsp unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 cup mashed very ripe bananas (about 3 medium sizes)
¾ cup walnuts or pecans, chopped (optional)

Preheat the oven to 350 degrees F. Position the rack in the center of the oven. Lightly butter an 8.5 x 4.5 x 2.5 inch loaf pan.

In a large bowl sift together the flour, baking powder, baking soda, and salt and set aside for later. In a large mixing bowl, using an electric mixer on low speed beat the butter for 1 minute or until light and creamy. Add the sugar, about 2 Tbsp at a time, and when all of it has been added, continue to beat on medium speed for 2 minutes, scraping down the beaters and the side of the bowl as needed. Add the eggs, 1 at a time beating for 10 seconds between additions or until absorbed by the butter. Scrape down the beaters and the sides of the bowl and continue to beat for 1 minute or until smooth and creamy. With a large rubber spatula, fold the sifted ingredients into the batter, in 3 additions, alternating with the mashed bananas, in 2 additions. Beat the batter with an electric mixer, on low speed, for about 1 minute or until smooth. Fold in the nuts and transfer the batter to the prepared pan. Smooth the top with a rubber spatula.
Bake for 55 minutes to 1 hour or until a tester, inserted in the center, comes out dry. Cool the bread in the pan, on a wire rack for 15 minutes, the ease it out of the pan and cool it on a wire rack to room temperature.


“I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20


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Banana Nut Bread

Recipe by: Lynda Ruben

1 cup vegetable oil
1 cup sugar
2 eggs (slightly beaten)
1 ½  cups  flour (all purpose)
½ tsp. Baking soda
1 cup bananas (mashed)
½  cup chopped pecans
1 tsp. Vanilla
Mix:  oil, sugar, eggs, vanilla, and bananas, together in mixing bowl.
Add soda, flour, (add buttermilk alternately with flour) Add chopped pecans.
Mix with electric mixer for 2 minutes.  Pour into loaf pan.
Bake at 350 degrees for 1 hour.
Yield: 2 loaf pans.

Every man also to whom God hath given riches and wealth, and hath given him power to eat thereof, and to take his portion, and to rejoice in his labor, this is the gift of God
Ecclesiastes 5:19


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Apple Cake

Recipe by Hazel Mason

3 cups  flour
2 cups  sugar
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
1 cup vegetable oil
                                                                       3 whole eggs beaten well
                                                                       1 tsp. vanilla flavor
                                                                       1 cup apples chopped fine
                                                                       1 cup pineapples
                                                                       1 cup chopped pecans

Stir ingredients with a spoon. Pour into a well greased floured pan
or spray with Pam. Bake at 350 degrees for about one hour.

 From the end of the earth will I cry unto thee, when my heart is overwhelmed: lead me to the rock that is higher than I.
Psalm 61:2


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Pound Cake

Recipe by: Hazel M. Mason

6 eggs
1 cup of butter soften
1  eight ounce package of cream cheese
2 and ¾ cups of sugar
1 teaspoon of lemon flavor
3 cups of flour
1 pinch of salt

Mix all ingredients together and pour into pan. Bake at 350 degrees.
In tube or bunt pan, bake from 50 minutes to one hour.

 Wait on the Lord: be of good courage, and he shall strengthen thine heart: wait, I say, on the Lord. Psalm 27:14


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Glazed Pork Chops

Recipe by: Ellen J. Barrier

Pork Chops
1 cup of French’s 100% Classic Yellow Mustard
½ cup Brown Sugar
2 lemons
¼ cup  beer or cooking wine
Black pepper
2 garlic cloves (remove the sections from the bulb)
Cooking oil

Preparation:  Season pork chops with the salt, pepper, and tenderizer. Place them in the refrigerator.
Mix together the squeezed lemon juice, beer or wine, brown sugar and mustard in a bowl. Set aside. Heat the cooking oil. Flour the chops  thoroughly.  Let the chops cook on  medium- low temperature. They should be light brown on both sides, but practically done, before removing them from the frying pan. Next, place the chops,  in a pan or glass dish. If you like garlic, this would be the time to add chopped garlic, on top of the chops. Pour the sauce over the chops and place them in a heated oven at 350 degrees. The sauce need to absorb slowly into the meat, while becoming a glaze as it heats. Check the meat frequently. 

Note: This amount of sauce is based on 6 medium size pork chops. To get the consistency and the amount of sauce you desire, gradually, add small amounts of liquid, mustard and  brown sugar to the mixture.

Beloved, I wish above all things that thou mayest prosper and be in health, even as thou soul prospereth. 3 John 2


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Ground Beef & Sausage Casserole

Recipe by: Ellen J. Barrier

1 pd. Ground Beef
1 pd. Sausage
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 jar Cheese Sauce
1 garlic bulb
1 package Grated Cheese
2 boxes Stove Top Stuffing
   Black pepper
    Broccoli heads

Prepare the ground meat and sausage separate. Brown the ground meat and sausage in a skillet, drain the meat, and place it in separate bowls. Heat the soups separate. Chop the garlic bulb and set it aside. Steam the broccoli and the cauliflower separate. The cauliflower will need to be flowered and fried. 
Note: The cauliflower should be crunchy for frying.

Place the Ingredients in the following order:
Stove Top Stuffing (1 box)
Cream of Chicken Soup
Ground meat
Stove Top Stuffing
Cream of Mushroom Soup
Stove Top Stuffing (1 box)
Cheese sauce (fully cover the stuffing mix)
Garlic (sprinkle the chopped bulb over the sauce)
Broccoli head/cauliflower/broccoli head/cauliflower
(continue arrangement in this order)
 Sprinkle some salt and pepper over the broccoli and cauliflower

Place the casserole in a warm oven until the Stove Top  Stuffing
has become soft and easy to chew. Top with grated cheese and enjoy!

Yea, the Almighty shall be thy defence, and thou shall have plenty of silver.
Job 22:23


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Honey Barbecue Ribs

Recipe by: Ellen J. Barrier

(Baby Backs or Others)

1/2 cup  Honey
1 cup  Apple Vinegar
2 Garlic bulbs (chopped finely)
1-2 hot peppers (chopped finely)
(optional choices)
1/2 cup Brown Sugar
1 cup French's 100% Classic Yellow Mustard
Cooking wine
(flavor and amt. are optional)

Place the vinegar, peppers, garlic and salt in a container, mix well and pour them over the ribs. They are to be thoroughly saturated. Cover the container tightly and place it in the refrigerator for 6 to 8 hours.

After the Ribs are removed from the liquid in the container, they are ready to cook. They can be cooked slowly on a grill or baked in an oven. When the ribs are done, apply the sauce. They can be placed back on  the grill to allow the smoke to enter the sauce. If the grill is hot the sauce will burn. The smoke is all that's needed.

Prepare Barbecue Sauce:

 Mix together these ingredients: mustard, brown sugar, honey and cooking wine.Cook in medium size pot on top of stove on low-medium heat, stirring frequently, until the liquid drips slowly from a spoon.
Pour the Sauce thoroughly over cooked ribs on back and front, applying the amount of sauce you desire.

Remember now thy Creator in the days of thy youth, while the evil days come not, nor the years draw nigh, when thou shalt say, I have no pleasure in them;
Ecclesiastes 12:1


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How To Cook Green Leafy Vegetables

My family and I grow our vegetables and fruits. Some of our younger parents don't know how to prepare green leafy vegetables. And some don't like them. Green leafy vegetables are recommended in our diets, because of the added health benefits they have in them. If the parents don't prepare green leafy vegetables, their children aren't going to get the health benefit they need from them. It is for this purpose, I am posting this information.

Recipe by: Ellen J. Barrier

Collard greens* Mustard greens* Turnip greens

Things Needed:
(fresh greens are found in the Produce section) 
Pot (size: medium or large)
salt pork or fatback
Green peppers
Green onions
(Heinz Gourmet Salad or your preference)

Separate the bundles of greens, and wash them thoroughly. Greens are clean, when there is no residue or sand, in the bottom of the sink. They should be washed, in cool water. Choose a pot, that will hold the amount of greens, you want to cook. Extra greens, can be placed in a freezer bag and frozen.

* Greens cook faster, and are most tender, without the stems. The leaves can be removed from the stems, before washing.  I grow the greens I cook. Therefore, they are harvested, while they are yet very young, and the stems are tender..

  After the greens, have been prepared to cook, place them in a pot. Add the salt pork or fatback. I use a block of salt pork for seasoning. (The salt pork, can be removed from the pot, and discorded, when it is practically done) to prevent it from falling apart. Add a small amount of salt. (Gradually, add the salt and stir periodically, seasoning to taste, as the greens cook.)     

* Add enough water into the pot, to cover the greens. Stir the greens to absorb the salt in them.
Place the top on the pot, and cook on medium low, temperature.

*Greens are done, when there is no crunchiness tasted.
Serve warm, with corn bread. Corn bread mix, can be purchased,  in the grocery store.

Prepare Flavors:
Chop green peppers, and green onions, in seperate bowls. 

*Place green peppers, onions, and a container of vinegar, on the table - for optional flavors, to be served on top of the greens. Greens are very delicious, when these products, are added to them, on the plate.


But as touching brotherly love ye need not that I write unto you: for ye yourselves are taught of God to love one another. 1 Thessalonians 4:9


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Banana Pudding

Recipe by: Ellen J. Barrier

3 boxes of vanilla Jell-O Pudding Mix
3 bananas chopped (small round circles)
1 box of vanilla wafer cookies
1 container of cool whip topping
Milk (measure according to instruction on box)

1. Prepare pudding mix according to directions on the box.
2. Place a cup of vanilla wafers in the bottom of a bowl and cover with pudding.

  * Continue following step # 2:

(cookies/pudding until all of the pudding and most of cookies are used).

3.  Place the bananas and remaining cookies on top of last layer.

4. Add whip topping and serve

Note: Pudding will be easier to pour while warm.

The Lord hear thee in the day of trouble; the name of the God of Jacob defend thee;
Psalm 20:1


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Okra Crumbs

By:  Lynda Ruben

1 cup chopped onions
1 to 2 Irish potatoes cubed
1 package of frozen okra chopped
1 sixteen ounce can of Rotel  tomatoes and green peppers
2 tsp. dried parsley flakes
2 cups diced chicken breasts boiled
1 tsp. paprika
½  tsp. black pepper
1 tsp. salt
1 cup ketchup
1 cup shrimp sautéed
1 clove garlic minced
1 can stewed tomatoes
1 can of cream chicken soup or cream of mushroom soup

Combine all ingredients in a bowl. sautê chicken breasts and shrimp. Place
The ingredients in a pot and cook until done. Serve warm.

Hear my cry, God; attend unto my prayer. Psalm 61:1


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Cheese Cake (no bake)

By: Janius Edwards & Lynda Ruben

1 (8- ounce package of Philadelphia cream cheese
1 (14-ounce can Eagle Brand Sweetened condensed milk
1 container of cool whip
1 box of lemon jell-o (powered)
2 gram-cracker ready-crust pie crust
1 canned strawberry pie filling chilled (Lucky Leaf) or fruit of your choice
½ cup pecans (optional)

In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon jell-o in powdered form. Add cool whip. Blend well. Pour into 2 gram-cracker pie crust. Chill for 4 hours or more until mixture sets in refrigerator. Remove from refrigerator and top with desired amount of pie filling and pecans before serving. Refrigerate leftovers.

O my God, I trust in thee: let me not be ashamed, let not mine enemies triumph over me.
Psalm 25:2


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Peanut Butter Cookies

By: Hazel M. Mason

1 -8oz. jar  peanut butter
1 cup  butter or Crisco
¼ cup  brown sugar
¼ cup  white sugar (granulated)
1 tsp.  baking soda
½ tsp. salt
1 tsp.  vanilla flavoring
3 eggs (slightly beaten)
4 cups  flour
2 tbs.  homogenized milk

Mix sugar, butter or Crisco, peanut butter, eggs, and vanilla flavor together- in a mixing bowl. Add dry ingredients with creamed mixture. Put soda with flour.
(Alternate flour with mix-mixing well) Roll the dough in a ball size, prick with a fork, across the top. Bake at 350 degrees, on baking sheet in oven- for 10 to 15 minutes. Cool on baking sheet.
Yield: approx. 4 doz.

O bless our God, ye people, and make the voice of his praise to be heard: Psalm 66:8


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Chocolate Chip Cookies

By:  Hazel M. Mason

1 cup brown sugar
1 cup white sugar (granulated)
2 eggs (slightly beaten)
1 tsp. vanilla flavoring
2 ½ cups flour
1 tsp.  baking soda
½ tsp. salt
2 or 3 cups of chocolate chip morsels
    (nuts are optional)
1 cup of butter or Crisco

Combine dry ingredients in a mixing bowl. (set aside) Stir in remaining ingredients and mix well. Bake at 375 degrees for 12 to 15 minutes, until browned. Set aside and let cool.
Yield: approx. 3 doz.

The angel of the Lord encampeth round about them that fear him, and delivereth them. Psalm 34:7


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Chocolate Mud Pie

By: L. Dianne Malone

¾ cups of cocoa
2 sticks of margarine (melted)
4 eggs (beaten)
1 can of Eagle Brand milk
1 tsp. vanilla flavor
2 pie crusts  (I like graham cracker)

Mix all ingredients together, until well blended. Cook in oven at 350 degrees, for 40-45 minutes. (will be shaky when taken out of oven)  Let cool. Can top with cool whip.

The blessings of the Lord, it maketh rich, and he addeth no sorrow with it.
Proverbs 10:22 


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Large Banana Cake

By: Hazel M. Mason

3 cups sugar
1 cup shortening (Crisco)
4 eggs (slightly beaten)
1 cup buttermilk
3 ¼ cups flour (sift)

½ tsp. salt
1 tsp. vanilla flavoring
6 bananas (mashed)
2 tsp. baking soda
2½ tsp. baking powder
1 cup of chopped pecans

Cream shortening and sugar, beat in eggs and vanilla. Add dry ingredients and milk alternately. Add mashed bananas and nuts. Bake in three nine inch cake pans, at 350 degrees, until done.


God hath spoken once; twice have I heard this; that power belongeth unto God. Psalm 62:11


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Fried Crispy Chicken

by: Hazel  M. Mason

1 pkg. of chicken
(chicken leg quarters or whole chicken parts cut-up)
2 tbs. paprika
2 tbs. garlic powder
1 tsp. black pepper
2 egg yolks
2 cups milk
4 cups flour

Combine flour, paprika, garlic powder, and black pepper, in a large mixing bowl. Set aside. Put chicken parts in the bowl with milk and the egg yolk batter. Dip the chicken in the egg yolk with the milk, batter and flour mixture.( Repeat this step, twice). Place in skillet with hot grease. Fry until golden brown and crispy.

Hear my prayer, O God; give ear to the words of my mouth.  Psalm 54:2 


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