{ Banana Bread }

1 3/4 cups all-purpose flour

3/4 cup granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, lightly beaten

1/2 cup unsalted butter, melted and cooled

3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

ETA: If you wanted you could throw in some walnuts or chocolate chips as well!

{ Delicious Thai Chicken Stir Fry }

1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving

Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice.

{ So Easy Taco Soup }

1 lb ground beef
1 Lg chopped onion, cooked with beef
2 cans kidney beans
1 can corn
1- 15oz can Ro-Tel
1- 15 oz can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix
1 1/2 cups water

Combine all ingredients and let simmer on low for 5-6 hours in the crock pot

{ Lemon Sugar Cookies }

4 cubes softened butter
3 eggs2 c. sugar
2 tsp. vanilla
1 1/2 tsp. lemon extract
1 tsp. baking soda
1/4 tsp. salt
6 c. flour

Frosting

1 cube softened butter

1 tsp. salt

1 T. milk

1 tsp. lemon extract

3/4 c. powdered sugar

1-2 drops desired food coloring

Whip until fluffy, butter, eggs, sugar, vanilla, and lemon extract. Slowly add soda, salt and flour one cup at a time. Refrigerate for at least one hour. Roll out on floured surface and cut as desired. Bake on lightly greased cookie sheet for 8 to 10 minutes at 375.

Frosting: Mix all ingredients until smooth.

{ Panda Express Orange Chicken }

Go to my other blog here for the best recipe for Orange Chicken ever!

{ Yummy Stuffed Mushrooms }

24 large button mushrooms (about 1 3/4 pounds)

Cooking spray

3 tablespoons chopped green onions

1 garlic clove, minced

4 ounces 50%-less-fat pork sausage (such as Jimmy Dean 50% less fat)

1/2 teaspoon crushed red pepper

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

1/4 cup dry breadcrumbs

3 tablespoons grated fresh Parmesan cheese


Clean mushrooms, and remove stems; finely chop stems.Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic; sauté 1 minute. Add sausage, and cook until browned, stirring to crumble. Add the reserved mushroom stems, red pepper, salt, and black pepper; sauté 2 minutes or until stems are tender. Remove from heat; stir in cream cheese and breadcrumbs. Stuff 1 tablespoon sausage mixture into each mushroom cap. Arrange mushroom caps in a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with Parmesan. Bake at 400° for 30 minutes or until lightly golden and thoroughly heated.

{ Seven Layer Dip }

Refried beans, either canned (15 oz) or homemade
2 ripe avocados
1/2 Tsp cumin
Hot sauce
Juice of one lime
1/2 small onion, chopped
2 Cups sour cream
2 Cups cheddar cheese, grated
1 large tomato, chopped
Shredded romaine lettuce
1 small can of sliced black olives
2-3 green onions, chopped

To assemble the dip, place the refried beans down first, next add the guacamole layer, followed by the sour cream, lettuce, cheddar cheese, chopped tomatoes, black olives and chopped green onions.

{ Fresh Homemade Slasa }

3 tomatoes, chopped
1/2 sweet onion
2 jalapenos, seeded
2 handfuls of cilantro
2 garlic cloves
juice of one lime
salt and pepper to taste


Combine all the ingredients in your food processor and chop to your desired consistency. I had to do mine in 2 batches since I have a small food processor.

Serve with chips.

{ Peanut Butter Bars }

1 c. butter
1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar
1 1/2 c semi-sweet choc chips
4 Tbsp peanut butter

Directions

Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.