Banana Sheet Cake or Banana Bars or whatever.....

{BANANA SHEET CAKE WITH CREAM CHEESE FROSTING}

1/2 c. butter, melted

1 1/2 c. sugar

2 eggs

1 c. sour cream

1 tsp. vanilla

3 bananas, mashed

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

Beat butter, sugar and eggs. Add sour cream, vanilla and bananas. Mix well. In a separate bowl, mix dry ingredients and then incorporate into the banana mixture. Spread batter into a greased and floured sheet pan (yes, I'm talking about your big cookie sheet). Bake at 300 degrees for 25-30 minutes.

Cream Cheese Frosting

6 oz. cream cheese, softened

1 tsp. vanilla

1 tsp. lemon juice

1/3 c. soft butter

2 c. powdered sugar

Beat all frosting ingredients together until you have creamy, dreamy frosting. 

Wait for the cake to cool completely and then spread frosting on top. And then of course you need to finish it with little chocolate sprinkles. The cake is better if you keep it cool.

Made this for a brunch today and it was so good! 

Chicken Enchilada Soup

1/4 cup butter
1/2 cup flour
2 cups milk
1 cup chicken broth
1 (10 oz.) can red enchilada sauce
8 oz. velveeta cheese, cubed
2 chicken breasts, cooked and cubed (I used rotisserie chicken)

Melt butter in stock pot. Add flour, stirring constantly. Add milk, broth and enchilada sauce. Cook over medium heat. Stir to remove any lumps. When mixture comes to a boil, add cheese. Stir until cheese is melted. Add chicken. Serve with tortilla chips, salsa, tomatoes, onions, avocado, etc. as toppings.

Cranberry Jalapeno Cream Cheese Spread

Ingredients:

one 12 ounce bag of fresh cranberries
2 jalapenos, seeded and chopped
3 green onions, sliced
handful of cilantro, roughly chopped
1/2 cup of sugar (to start, then add sugar to taste - I ended up using about 3/4 cup)
8 ounce package of whipped cream cheese

Mix first 5 ingredients in blender or food processor.  I put the cranberries in the blender first and pulsed a few times to get them started, then added the other ingredients.  Transfer mixture to container and refrigerate for at least 4 hours.  Don't be concerned if it looks pretty dry, after it sits there will be more liquid.  Serve with crackers over whipped cream cheese. 

The first time I had this, Adam's coworker made sort of a cheese ball out of the whipped cream cheese and then placed it in the middle of a pie dish and poured the "salsa" over it.  When I made it, I spread the cream cheese over the bottom of a pie dish, and then spread a layer of the salsa over it.  Adam said they also had just the salsa part at work once with tortilla chips, and that was good too. 

One Dish Dinner

You have probably seen this on Pinterest:

I made it tonight and it was so quick and easy.  And quite tasty.  So there ya go.  A recipe you may have already tried.

1. Cut green beans (fresh!) up. Line one side of the pan with green beans.
2. Cut potatoes up. Line opposite side of pan with the potatoes.
3. Line the chicken breasts down the middle of the baking dish.
4. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
5. Bake, covered, for 1 hour at 350°

My notes:  I used just a wee less than half a stick of butter and don't be scared to throw on a whole packet of the Italian seasoning.  After 1 hour, my potatoes were not quite soft as I like them so I just put them in the microwave for 5 minutes and they were good to go.

Alex declared this "the best dinner ever!  Though he says that a lot.  He's always complimentary of my cooking and it is much appreciated.  :)

Breakfast Casserole

Here is the breakfast casserole we made at the Girls Getaway this year. It is super easy! I just used cheddar cheese instead of pepper jack.

Farmer's Casserole

Rated: Submitted By: Lorrie Starks Photo By: LDYLVBGR Prep Time: 25 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 10 Minutes Servings: 6

"Ham, green onions, and hash browns baked with spicy pepperjack cheese make up this easy make-ahead breakfast dish."

INGREDIENTS:

3 cups frozen hash brown potatoes 3/4 cup shredded pepperjack cheese 1 cup cooked ham, diced 1/4 cup chopped green onions

4 eggs, beaten 1 (12 fluid ounce) can evaporated milk 1/4 teaspoon ground black pepper 1/8 teaspoon salt

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2.	Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
3.	In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
4.	Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Zucchini Muffins

Here is the recipe that I made for the Girls Getaway this year. I am going to try it with substituting applesauce for the oil and I'll let you know how it turns out.

2 c. peeled, grated zucchini (I use my food processor to grate it - easy!)
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. baking powder
3 eggs
2 tsp. vanilla
1 c. oil
2 c. sugar
3 c. flour

Mix all ingredients except sugar and flour in a blender. Blend until smooth. Add each cup of sugar slowly to blender (while blending) IF your blender is big enough to fit both cups. If not, pour blended mixture into a large bowl and add each cup of sugar - mix well. Then add flour and mix well. Pour into muffins tins, filling 2/3rds of the way. Bake at 350 degrees for 30 min. (makes about 24 muffins)

Homemade Granola

This is what Emily Flake made for this years Christmas cookie exchange.  I loved it.  The perfect amount of sweetness with a touch of tart from the craisins.  I have had her little tag with the recipe, kicking around for months.  Time to jot it down here.  I just pulled a batch out of the oven.  Mmmmm......

5 C old fashioned oats
5 C rice crispies
1 C craisins
3/4 C slivered almonds
1 C coconut
2 cans fat free sweetened condensed milk

Mix all ingredients in a large bowl, lay out on a baking sheet, and bake at 350 for 9 min.

YUM!

Shredded Beef Enchiladas (w/ leftover pot-roast)

(about) 2 lb Chuck roast leftovers
1-2 Tblsp olive oil
1/2 onion, diced
3 cloves garlic, minced
1 can diced green chili
1-2 Tblsp chili powder
Salt and pepper to taste
1-2 Tblsp cumin
1-2 tsp chipotle chili powder
1/2 -1 can beef broth
1 pkg tortillas (corn or flour)
1 can Red enchilada sauce
2 cups shredded cheese

Preheat oven to 350 degrees
Heat oil in deep skillet.  Sauté onions and garlic until iridescent.  Meanwhile shred pot roast and add to onions and garlic.  Add seasoning and green chills, while stirring meat mixture.  Pour in beef both, and deglaze the pot.  let simmer.

Grease 9x13 casserole dish.  Roll 3/4 cup meat mixture in each tortilla and place seam side down.  Pour enchilada sauce over stuffed tortillas and top with cheese.

Bake until cheese is melted.  Top with sour cream and olives.

Skinny Taco Dip

click here.

Caramel Apple Cider

My recipe for the exchange came from OBB
Get it HERE

Homemade Graham Crackers

2 cups whole wheat flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, melted
1/2 cup honey

1. Mix dry ingredients together and set aside
2. In a separate bowl mix together the melted butter and honey
3. Add honey/butter mixture to dry ingredients, stir until combined
4. Drop mixture onto cookie sheet and roll out, making sure the edges reach the sides of the cookie sheet
5. Bake for 8 -10 minutes @ 400 degrees, cut quickly-right out of the oven.
*Christy Schmauss' recipe*

Easy ravioli

I like the cheese ravioli from Costco, but any frozen ravioli would do.

1 can hunts pasta sauce (I buy it at the case lot sale)
Ravioli
mozzerella cheese
parmesan cheese

Put the ravioli in a pyrex baking dish and cover with sauce. Bake at 350 for about 20 min then add the cheeses, bake for another 10 min. Ta da! So easy:)

Tiffany's Famous Chicken Pot Pie

2 Frozen deep dish pie crusts (bake for 5 minutes at 450°F) 
2 top pie crusts
6 Tablespoons butter
6 Tablespoons flour
2 cups chicken broth
1 cup half and half
Salt and pepper to taste
4 cups chopped or shredded chicken (cooked)
½ onion, chopped
¼ cup frozen peas, thawed
¾ cup frozen carrots, thawed
¾ cup celery, chopped
2/3 cup potatoes, cut into bite size pieces


Cream Sauce:
Cook together into a paste the 6 tablespoons butter and 6 tablespoons
flour until the color is light brown – DO NOT BURN; whisk in 2 cups of 
chicken broth slowly.  Cook until thickened.  Add 1 cup half and half;
let thicken; take off heat; add salt and pepper.  Sauce will thicken
more as it sits.

Vegetable Filling:
Chop potatoes into bite size pieces; boil until done, but not mushy. 
Add celery into water with potatoes for a few minutes; drain potatoes
& celery.  Saute onions until translucent.  Place potatoes & celery
back into pot; add peas, carrots, & onions. 

Mix together the cream sauce, vegetable filling, and chicken.  Divide
the mixture evenly into 2 pies.  Place a top crust onto the pot pies;
cut slits on the top of crust for ventilation.  Brush the top of crust 
with 1 beaten egg.  Bake at 450°F for 35-40 minutes for until golden
brown.

To Freeze:
Before baking, place pot pie in freezer.  Once frozen, cover pot pie with aluminum
foil and place in zip lock bag.

Chicken Chili

Tiffany tried this recipe and really liked it. Am I correct Tiff? It's a family fav. 1 onion, chopped (I actually don't use a whole onion, maybe half) 2T. oil bottled green salsa (1-2 cups)(use less if your kids don't like it hot) 2 cans corn (i used frozen) 2 cans white beans (northern beans) 2 cans chicken broth 4 cups chicken, cooked and shredded 2T. lime juice 1 t. ground cumin dash of chili powder 1/2 t. ground pepper cheese fritos In a large saucepan cook onion in oil. After it is carmelized a little bit, add the green salsa. Heat for about 3 minutes. Then I just threw everything in the crockpot and put it on high for about 4 hours. Serve with cheese and fritos on top.

Sweet N' Sour Chicken

This was one of my FAVORITE recipes that my mom made when I was younger. I still make it! It's really easy, it just takes a while in the oven so you have to plan ahead, which I'm realllly bad at. 1 1/2 cups ketchup 1/3 cup soy sauce 1 tsp. salt 1 1/2 cups sugar 1/2 cup vinegar 2 1/2 TBSPN cornstarch Mix all the ingredients together and pour over chicken in a 9x13 pan. Cover with foil. Bake for 2 hours @ 350*. Serve over rice.

Jell-O Popcorn

Per Sheri's request. ***NOTE that this recipe looks a lot more complicated than it really is. It's easy and oh so delish! This is from Our Best Bites. 8 cups popped popcorn 1/4 C butter (that’s half a stick) 3 T light corn syrup (honey is a good substitute) 1/2 C sugar 1 3.5oz box jello, any flavor (not the sugar free kind) Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl. Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine. Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. You’ll start off with a mixture that’s sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish. After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly. Pop in the oven and bake for about 10 minutes. I’ve noticed that some flavors of jello have more mix than others (kind of like my discovery about different brands/flavors of cake mix noted in this post). For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way. Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.

Caramel Popcorn

This is a family favorite that my mom has been making my whole life.

1/4 c. butter
1/2 c. corn syrup
1/2 t. vanilla
1 c. brown sugar
2/3 c. sweetened condensed milk
3/4 c. popcorn, popped

In saucepan, combine butter, sugar and corn syrup.  Stir well and bring to a boil over medium heat.  Stir in sweetened condensed milk; simmer, stirring constantly for 5 minutes.  Stir in vanilla.  Pour over popcorn and stir to coat.

Italian Salsa

2 cans rotel tomatoes with green chilis
3 diced avocados (I do 4)
1 small white onion, diced
1 can white corn, drained
1 can black eyed peas, drained and rinsed
1 pkg Good Seasons italian dressing made up (I substitute water for the oil)

Combine all ingredients and serve with chips.

Biscoff Stuffed White Chocolate Chip Cookies

from picky-palate.com

2 sticks unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 1/2 cups white chocolate chips

2 cups Biscoff Spread

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla beating until well combined.

3. Place flour, baking soda and salt into a large mixing bowl. Stir to combine. Slowly add to wet ingredients along with white chips until just combined.

4. With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. With your thumb, press into each cookie making a little well for the Biscoff. Using a small cookie scoop, scoop about 1 tablespoon Biscoff into each pressed cookie. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completly enclosed and will be visible around edges. Bake for 12-15 minutes, until edges are just golden brown. Let cool for 10 minutes on baking sheet then transfer to a cooling rack to cool completely. Best served with a tall glass of milk.

Makes 24 large cookies

ham and cheeese sliders

I served this for my bunco crew and it was a hit.

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 15-20 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.