Bananna Bread

2 cups Flour

1 1/2 tsp Baking Powder

1/2 tsp Baking  Soda

1/4 tsp Cinnamon

1/8 tsp Nutmeg
1/4 tsp salt

2 Eggs

1 1/2 cup Mashed Bananna (about 5 medium)

1 cup Sugar

1/2 cup Cooking Oil

Pre-heat oven to 350.  Grease loaf pan.  Combine flour, baking powder, baking soda , cinnamon, nutmeg, and 1/4 tsp salt.  Make a well in the center and set aside.

In a medium bowl combine the rest of the ingredients.  Add egg mixture to the flour mixture all at once.  Stir just until moistened.  Mixture will be lumpy.  Pour into pan and add Streusel topping if desired.

Bake 350 for 45-55 min.

Streusel topping
1/4 cup brown sugar
3 Tbs flour
2 Tbs butter

cut with a pastry cutter until small and crumbly

Crock Pot chicken Enchiladas

1 large can Enchilada Sauce
3-4 Chicken Breasts
2 cans Cream of Chicken
1 small can Diced Black Olives
2 dozen Corn Tortillas
1 Chopped Onion
1 package Sharp Cheddar Cheese (1 qt. ziploc bags)

Cook and Shred Chicken
Mix soup, olives and onions*
Cut tortillas in wedges
Layer in crock pot sauce, tortillas, soup mix*, chicken and cheese all the way to the top with cheese on top
Cook in crock pot on low all day

Baked Chimichangas

2 1/2 cups shredded cooked chicken
1 cup salsa
1 small onion chopped
3/4 tsp cumin
1/2 tsp oregano
6 10 inch flour tortillas
3/4 cup shredded cheese
1 cup chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 cup flour
1 cup half and half cream
1 can (4 oz) chopped green chilies

In a non stick skillet, simmer first five ingredients until heated though and most of the liquid evaporates.  Place 1/ cup of chicken mixture down the center of each tortilla: top with 2 Tbs cheese

Fold sides and ends over filling: roll up.  Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.  Bake uncovered at 425 for 15 min

In saucepan heat broth, bouillon, and pepper until bouillon is dissolved.  Combine flour and cream until smooth stir into the broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in chilies; heat through.  To serve cut chimichangas in half; spoon sauce over top.

Basil Chicken in Coconut Curry Sauce

4 Chicken Breast Halves
2 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp chili powder
1 large red onion chopped
5 cloves of garlic minced
2 fresh jalapeno peppers seeded and finely chopped
1 Tbs olive oil
1 13 1/2- 14 ounce can unsweetened coconut milk
1 Tbs cornstarch
3 Tbs snipped fresh basil
1 tsp grated fresh ginger
3 cups cooked rice

Cut chicken into one inch pieces.  Place chicken in a medium bowl.  In a small bowl stir together the curry powder, salt, pepper and chili powder.  Sprinkle spice mixture over chicken, tossing to coat evenly.  Cover and chill for 1 to 2 hours

In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium high heat for 2 minutes.  Remove onion mixture from wok.  Add half of the chicken to wok.  Cook and stir for 3 to 4 minutes or until chicken is no longer pink.  Remove chicken from wok,  Cook remaining chicken and remove from wok

Combine coconut milk and cornstarch.  Carefully add to wok.  Cook and stir until slighly thickened and bubble.  Return chicken and onion mixture to wok. Stir in basil and giniger.  Cook and stir about 2 minues more or until heated through.  Serve over hot rice

Chocolate Souffle

2 squares (1 oz each) unsweeted chocolate or 6Tbs cocoa powder plus 2 Tbs vegatable oil
1/4 cup butter
5 Tbs all-purpose flour
1/3 cup plus 1 tsp sugar divided
1/4 tsp salt
1 cup milk
3 eggs, separated
1 tsp vanilla extract
1/4 tsp almond extract

Sauce:
1 cup heavy whipping cream
1/4 cup confectioners sugar
1/4 tsp vanilla extract

In a heavy sauce, melt chocolate and butter over low heat, stirring until smooth.  In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth.  Stir into the melted chocolate.  Cook and stir over medium heat until thickened and bubble.  Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

In a small bowl, beat egg yolks.  Stir a small amount of filling into yolks, retyrn all to the pan, stirring constantly.  Add extracts.

In a small mixing and with clean beaters, beat egg whites on meduim speed until soft peaks form.  Gradually beat in remaining sugar on high until stiff peaks form.  With a spatula, stir a fourth of the egg whites into chocolate batter until no white streaks remain, then fold in remaining egg whites.

Grease the bottom of 1 -1/2 qt baking dish; add souffle batter.  Place dish in a larger pan.  Fill large pan with hot water to a depth of 1 in. Bake at 325 for 1 hour or until a knife inserted near the center comes out clean.

For topping, beat the cream in a chilled small mixing bowl until it begins to thicken.  Add confectioners sugar and vanilla; beat until soft peaks form. Serve souffle warm with a dollop of sauce.  Sprinkle with cocoa or cinnamon if desired.

Creamy Pesto Chicken

3 cups bowtie pasta
2 Tbs butter or margarine
1 lb chicken breast cut into cubes
1 can Cream of Chicken soup
1/2 cup milk
1/2 cup prepared pesto sauce

In a medium skillet melt butter on medium high heat.  Add chicken and cook until browned, stirring often.

Add soup, milk and pesto sauce.  Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is no longer pink.  Stir in pasta and heat through.

Dad's Meatloaf

1 lb ground beef
1 lb sage flavored sausage
2 eggs
3/4 italian seasoned bread crumbs
3/4 cups Milk
1/4 cup chopped onion
2 Tbs snipped parsley
1 tsp salt
1 tsp sage
1/4 tsp pepper

Combine ground beef, sausage and bread crumbs and pepper.  Beat eggs seperately and add milk, onions, parsley, salt and sage.  Combine with meat and bread crumb mixture. Form into a loaf pan.  Bake at 350 for 1 1/2 hours  While baking combine;

1/2 cup catsup
2 Tbs brown sugar
1 tsp dry mustard

Drain fat, spread sauce over top of meatloaf and return to oven for ten minutes.  Let stand 20 minutes and serve

Honey Lime Enchiladas

6 Tbs honey
5 Tbs lime juice
1 Tbs chili powder
1/2 tsp garlic powder

1 lb chicken shredded (3 chicken breasts)
8-10 flour tortillas
1 lb Monterey jack cheese
16 oz green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least half and hour.

Mix together green enchilada sauce and heavy cream

Pour about half of sauce on the on the bottom of a 9x13 baking dish.  Fill the tortillas with chicken and shredded cheese saving about 1 cup of cheese to sprinkle on top of the enchiladas. Mix the remaining sauce with the left over marinade.  Pour sauce over enchiladas and sprinkle with cheese.  Bake at 350 degrees uncovered for 30 min until brown and crispy on top

Teriyaki Sauce

1/2 cup sugar
1/2 cup soy sauce
1/4 cider vinegar
1 clove garlic
1/2 tsp ginger
1/4 black ppper
1 Tbs corn starch
1 Tbs cold water

Combine ingredients minus the corn starch and water bring to a boil.  Whisk together corn starch and water when the soy sauce mixture comes to a full boil whisk in cornstarch mixture and stir sauce until thickened and clear.  Remove from heat and allow to cool.

New York Cheesecake

1 cup Graham Crackers finely crushed

3 Tbs Sugar

3 Tbs Butter

5 packages (8oz) of Cream Cheese

1 Cup Sugar

3 Tbs Flour

1 Tbs Vanillla

1 Cup Sour Cream

4 Eggs

Preheat oven to 325

Line pan with foil, mix Graham crumbs, sugar and butter.  Press onto the bottom and side of pan to form crust

Beat cream cheese, sugar, flour and vanilla until well blended.  Add sour cream; mix well.  Add eggs one at a time mixing on low after each just until blended.  Pour over crust.

Bake until center is almost set 

40 min for 13x9 pan

50-60 min for 9 in springform pan

Cool for 4 hours in the fridge

Top with yummy stuff

Olive Garden Alfredo

1 Pint Heavy Cream 

1/2 Cup Butter

2 Tbs Cream Cheese

3/4  Cup Parmesan Cheese

1 Tsp Garlic Powder

In a sauce pan combine butter, heavy cream, and cream cheese.  Simmer until all is melted and mixed well.  Add the parmesan cheese and garlic powder.  Simmer this for 15-20 minutes over low heat.

Shawna's Breadsticks

1 Tbs Yeast
1 Tbs  Sugar
1 1/4 Cup Warm Water
Let stand 5 min
Mix in:
3 Cups flour
1 tsp Salt
Mix into a soft dough.

Melt 1/2 Cup Butter and pour into baking dish.  Sprinkle butter with 1tsp Garlic Salt

Take a ball of dough and roll between your palms to make into long bread stick shape, then roll the breadstick in the butter.

Let raise 10 min

Bake at 350 degrees for 15 min


Pizza Balls
Make the dough and roll it out into 4 inch circles.  Then add your favorite pizza toppings (no sauce).  Bake for about 30 min.  Serve with dipping sauce.

Monkey bread
Roll small chunks of dough in butter then in a mixture of sugar, brown sugar and cinnamon.  Bake for... a while..30 min maybe? It's been a while since I made this.