Banana Cinnamon Bread

CINNAMON SWIRL BANANA BREAD
For the bread:
4 over-ripe bananas, smooshed up
1/3 cup melted butter
1 cup sugar
1 egg
1 tsp vanilla
1 tbs cinnamon
1 tsp baking soda
dash of salt
1 1/2 cups flour
For the swirl:
2/3 cup sugar
3 Tbs cinnamon

Preheat oven to 350. Butter and four a loaf pan. Mix bananas, butter, sugar, egg, vanilla, and cinnamon together. Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. {be careful to not over-mix} In a small dish, mix together the 2/3 cup sugar and 3 Tbs cinnamon. Add 1/3 of the batter to the loaf pan and then sprinkle a little less than half of the cinnamon-sugar mixture all over the batter in the pan. Add another layer of batter and then sprinkle almost all the cinnamon-sugar on top. Add the rest of the batter and then sprinkle the rest of the cinnamon sugar on top! Bake for 50-60 minutes. {but keep a close eye on it depending on your size of loaf pan!}

Southwest Chicken White Bean Soup

1 tbsp. Vegetable Oil
1 pd. boneless, skinless chicken breast
1 can chicken broth
1 cup chunky salsa
3 gloves garlic, minced
2 tsp. ground cumin
1 can. Small White beans, rinsed and drained
1 cup frozen whole kernel corn
1 lg. onion, chopped


Directions:


Cut chicken in 1 inch pieces. Heat oil in skillet and cook over med-high heat until browned. Add chicken and remaining ingredients in to a crock pot. Cover and cook on low for 8-9 hrs. or on High for 4-5 hours.

Layered Salad

Ingredients:




1-2 cups Frozen Peas rinsed in warm water
1 pkg. Bacon cooked and diced (can use Turkey Bacon)
2 cups fresh Spinach
2 green onion, diced
1 head of Romaine Lettuce
2 cups shredded swiss cheese


Dressing:


1 1/2 cups mayonnaise
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1/2 tsp. garlic powder
1 tbsp. Salad Supreme


Directions:


In a large bowl mix the dressing into the lettuce then layer all other ingredients on top. Toss together right before serving.

Mediterranean Pasta Salad

Ingredients:

1 bag or box cooked farfelle/bowtie pasta (or whatever you have)
1 pkg cherry tomatoes
1 cup sliced roasted red bell peppers
2 cans marinated artichoke hearts
3/4 cup crumbled feta cheese
1/4 cup chopped green onions
1 4oz. can whole black olives
1/2 cup fresh Basil, chopped
2 cups shredded chicken (opt)

Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
1 tsp. salt

Enchilada Casserole

Ingredients:
1 dozen burrito size tortillas
3 lbs. cooked ground beef
2 bags shredded Colby jack & cheddar cheese
1 can black olives, diced
1 can corn
1 can enchilada sauce
3 green onion, diced
3 tomatoes, diced
1 bag shredded lettuce
1 packet taco seasoning
1 can mild salsa
1 container sour cream


Directions:


Brown meat and then add taco seasoning. Add olives and corn. Heat up enchilada sauce in a separate pan. Dip each tortilla in the sauce and cover the bottom of pan. Then add meat mixture, cheese, and green onions. And repeat steps to build the layers. Sprinkle cheese on top and bake at 400 degrees for 30-40 minutes. Cut into squares and top with lettuce, tomatoes, sour cream, and salsa.


Recipe is for a large 16x11 Aluminum baking pan. Serves 25 people

Mexican Chicken Roll Up

Ingredients:


3 chicken breasts, cooked and shredded
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 small red pepper, diced
2 tbsp. ranch dressing
1/3 cup shredded cheddar cheese
1/2 cup homemade salsa
1 pkg. Jalapeno tortillas


Salsa:


2 tomatoes, seeded and chopped
1/4 cup red onion, chopped
1/4 cup green pepper, chopped
3 tsp. cilantro chopped
1/2 tsp. minced garlic,
1/8 tsp. salt
1/8 tsp. pepper
Serve immediately or cover and chill for up to 3 days.


Directions:
After the chicken is diced and cooked, warm up chicken in skillet and season with chili powder and garlic powder. Add peppers and cook for 3 minutes. Turn off heat and toss ranch dressing in the chicken mixture. Fill tortillas with chicken, homemade salsa, and cheese. Roll up and cut in half.

Cheesy Tomato Penne Pasta

Ingredients:


1 15oz. Alredo sauce
1 lb. bag penne pasta
3/4 cup Parmesan cheese
14 oz. can diced, peeled tomatoes undrained
1 cup mozzarella
1 cup Mexican
1 tsp. Basil
3 tbsp. butter


Directions:


Cook pasta. In separate bowl mix alfredo sauce, cheese, tomatoes, and basil. Add pasta to sauce mix so that the cheese starts to melt. Pour into 9x13 baking dish and drop little pieces of butter over it. Broil for 5 minutes in oven so it gets melted and crusted on top.


You can also add chicken if you want some protein.