I have had this recipe for some time and sorta resisted trying them. I tried them last night and let me tell you they were very very good! They had a mild chewiness – I did not add rains to half of this batch and both were very good! You would think since these are made with banana that it would taste like banana – but it only carried a minor flavor of banana. You can make them with whole milk instead of almond milk and you can cut the cinnamon in half or eliminate it all together. I added 1/4 cup dark chocolate chips to half this recipe and they came out perfect. I imagine you could substitute all or part of the raisins with chopped nut or dried cranberries. I highly recommend this recipe!
1 (15-ounce) package pretzel nlbblers
1 (12-ounce) package caramel popcorn and peanuts
1 (15-ounce) package banana chips
1 (15-ounce) package candy-coated chocolate pieces
1 (15-ounce) package dried mango
1 (15-ounce) package dried pineapple
1 (10-ounce) package toffee pretzels
1 (6-ounce) package sweetened dried cranberries
1 (6-ounce) package worm-shaped chewy candy
STIR together all ingredients. Store in an airtight container. Yield: 16 cups. Prep: 5 minutes
NOTE: For testing purposes only, we used Pretzel Nuggets, Crunch ‘n Munch, M&M’s, and Craisins. O
Cranberry-Port Pot Roast
1 beef eye of the round or rump roast (3 1/2 to 4 Ib.)
1 tablespoon salad oil
1 can (14 1/2 oz.) regular-strength beef broth
1 3/4 cups port
1/3 cup firmly packed brown sugar
2 packages (10 oz. each) frozen petite onions
2 cups fresh or frozen cranberries
6 cups hot cooked egg noodles
2 tablespoons cornstarch
Salt and pepper
Rinse meat, pat dry, and rub with oil. Place in a 10- by 14-inch roasting pan. Bake in a 450° oven until meat is well
browned, about 45 minutes; turn often. Add broth and port. Cover tightly; reduce oven to 400° and bake l’/2 hours.
Mix sugar and onions into pan; cover and bake 1 hour. Add cranberries; cover and bake until meat is tender when pierced, about 30 minutes longer.
Put meat and noodles on a platter. With a slotted spoon, ladle onions and berries onto noodles; keep warm. Skim fat from pan juices. Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over high heat. Stirring, add cornstarch mixture until sauce is as thick as you like. Pour sauce into a small bowl; serve with meat and noodles. Garnish with parsley sprigs. Add salt and pepper to taste. Serves 10 to 12.
Per serving: 363 cal (20 percent from fat); 33 g protein; 8.0 g fat (2.3 g sat.); 38 g carbo.; 87 mg sodium; 98 rag chol.