Bacon and Tomato Spaghetti Carbonara

Bacon and Tomato Spaghetti Carbonara
16 oz spaghetti
6-8 slices bacon (we used turkey bacon)
5 cloves garlic, minced
1/2 white onion, chopped
1 bay leaf
4 roma tomatoes, diced
1/4 c Parmesan cheese

1. Fill a large pot with water and bring to boil; add spaghetti and cook until al dente.
2. Meanwhile, fry bacon in a large skillet, chop, and set aside.
3. Drain bacon fat, leaving about 1 tablespoon in the skillet (or drain all and add 1 tablespoon olive oil); add garlic, onion, and bay leaf, and saute, covered, until onions are translucent. Remove bay leaf and discard.
4. Drain pasta and return to pot; toss in bacon, garlic, and onions.
5. Toss in tomatoes and cheese; serve.

Cactus Cornbread

Cactus Cornbread
2 cups water
1/4 t baking soda
3/4 - 1 c diced nopalitos (about 1 large pad)
1 c yellow cornmeal
1 c flour
2 T sugar
1 T baking powder
3/4 t salt
1 egg, beaten
1 c milk
1/4 c butter-flavored shortening (or butter), melted
3/4 c corn

1. Preheat oven to 425*; grease and flour (or cornmeal) an 8" square pan.
2. Boil water and baking soda together; add nopalitos and boil until they become a dull green color. Drain well and set aside.
3. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt; blend in egg and milk.
4. Add shortening and mix well; fold in corn and nopalitos.
5. Pour into pan and bake about 25-30 minutes, until golden brown and passes toothpick test.

Roasted Brussels Sprouts

I had never tried Brussels sprouts before this recipe, so I'm not sure that all Brussels sprouts taste this yummy. ;)
Roasted Brussels Sprouts
1 lb Brussels sprouts
2 T olive oil
1 T minced garlic
1 t dry mustard
1 t ground red pepper
1 t salt
1/4 t pepper

1. Preheat oven to 400*; line a baking sheet with foil.
2. Cut off the stems and remove any yellowing outer leaves of Brussels sprouts; place in a large microwave-safe bowl and microwave for 2 minutes.
3. Toss Brussels sprouts with remaining ingredients; spread evenly on baking sheet and roast for 35-40 minutes, until crisp on the outside and tender on the inside. (Shake the pan from time to time for even browning.)
4. Sprinkle with a little bit more salt and serve.

Banana Cake

Banana Cake
1 1/2 c sugar
1/2 c shortening (I use butter-flavored)
2 room temperature eggs, separated
3 over-ripe bananas, mashed
1 c buttermilk
1 t baking soda
2 1/4 c flour
1 t baking powder
1/2 t salt
1 t vanilla

1. Preheat oven to 350* and lightly grease two 9" round pans.
2. Cream together sugar and shortening; add egg yolks and bananas and blend well. Set aside egg whites.
3. In a medium-sized bowl, combine buttermilk and baking soda. Be careful - this will expand quite a bit.
4. In another medium-sized bowl, sift flour, baking powder, and salt.
5. Add 1/3 of the wet mixture to the banana mixture, then 1/3 of the dry mixture. Repeat twice until both smaller bowls are empty; stir in vanilla.
6. In a small bowl, whisk egg whites until slightly stiffened; fold into batter.
7. Pour batter into pans and bake 35-45 minutes until cakes pass toothpick test.