Banana Bread

3 large, ripe bananas
1 egg
4 TBSP butter, melted and cooled
1 1/2 cups unbleached flour
1 tsp salt
1 tsp baking soda

Mash bananas (you should have at leat 1 cup). Add sugar, then egg and butter. Beat well.
In another bowl, mix flour, salt and baking soda. Add to banana mixture and stir just until combined. Pour into greased bread pan.

Bake 55-60 minutes at 325.

*Notes:
--This is soooo good with butter. In fact, I insist you serve it with butter :)
--Perfect for a stormy fall day, but we eat it all year long.

The Best Blueberry Muffins

2 1/3 c flour
1 1/4 c sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp cloves *
2 TBSP orange rind (optional)
2 eggs
1/2 c oil *
1 1/4 c buttermilk *
1 c blueberries, fresh or frozen *

Mix dry and wet ingredients separately; add wet to dry. *Barely mix. Add blueberries and stir gently. Don't overmix! Fill muffin cups 2/3 full and top with a sprinkling of sugar, nutmeg and cinnamon.

Bake 18-20 minutes at 400.

*Notes:
--1/8 of a tsp is really not much more than a pinch.
--Olive oil is much healthier for you than other oils and I use it in all my baking. You won't notice a flavor difference.
--If you don't have buttermilk, you can substitute with regular milk. To the 1 1/4 cup of milk, add a TBSP of vinegar and let it sit 5 minutes to thicken.
--If you use frozen blueberries, don't defrost.
--Barely mix means barely mix. It's okay to have dry spots in your batter. I know that sounds crazy, but that's what makes light muffins. Just obey me :)

Sonya Kaye's Killer Corn Bread

1 cube butter or margarine
3 pkgs Jiffy corn bread mix
4 eggs
1 pint sour cream
1 can cream corn

Preheat oven to 350. While heating, stick cube of butter or margarine in 9 x 13 pan* and melt in oven.

Mix all other ingredients together. Pour over melted butter. Bake 30-35 minutes till golden brown and crispy around the edges.

*Notes:
--I use a glass, oval-shaped pan for this recipe.
--At our church, we have a Chili Cook-off once a year, at which we crown a new Chili King and Cornbread Queen after the taste-off. The men aren't allowed to use canned chili, and you ladies aren't allowed to use boxed corn bread mix. Don't think you can fool me -- I'll recognize this recipe! :)
--My friend, Sonya Kaye, has an awesome voice. Check out her music ministry at: SonyaKaye.com

Crockpot Beef Stew

1-2 lbs stew meat, cut in small pieces
1-2 cups flour mixed with garlic salt, paprika, salt and pepper
5 potatoes, peeled and cubed
3 carrots, peeled and sliced
2 TBSP Italian seasoning mix*
2 scoops beef bouillion*
1 TBSP Worcestershire
2 TBSP minced garlic*
1 15 oz can stewed tomatoes
1 small bag frozen green beans

Dredge beef in flour mixture; brown in olive oil*.
Put in crockpot and pour remaining flour mixture over top; mix well. Add potatoes, carrots and Italian seasoning mix. Pour 1-2 cups water into pan you browned the meat in and deglaze. Add bouillion, Worcestershire and garlic. Cook for one minute and pour over meat in crockpot. Add stewed tomatoes. Cook on low if you have all day or high if you need it quicker.

About an hour before serving, add green beans to crockpot.

*Notes:
--I get the Italian seasoning mix, beef bouillion and minced garlic at Costco. The bouillion comes in a small, white plastic jar. I always use fresh garlic if I have it and have enough time, but it's nice to keep the minced garlic on hand for times when I'm in a hurry.
--I use olive oil for everything. It's much healthier than vegetable or canola oil.
--This is a wonderful recipe for stormy days :)

Enchilada Casserole

2 lbs hamburger
2-14 1/2 oz cans diced tomatoes
1 c water
2+ TBSP chili powder*
1 med green pepper, chopped
1 large onion, chopped
2 c shredded cheese
2 pkgs 6 inch corn tortillas (about 20)
Salsa
Sour Cream

Combine hamburger, tomatoes, water, chili powder, green pepper and onion in a large saucepan. Bring to a boil, reduce heat and simmer (covered) for 20 minutes. Season to taste with salt and pepper.

Line a 9 x 13 pan with one third of the tortillas (rip them as necessary to fit). Top with one third of the meat sauce and one third of the cheese. Repeat with remaining ingredients , making two more layers. Save the last one third of the cheese.

Bake in a 350 degree oven for 45 minutes. Sprinkle with the last one third of the cheese and bake 5 minutes more. Serve with salsa and sour cream.

*Notes:
--I use a lot more than 2 TBSP chili powder, but we like everything hot.

Chicken Broccoli Skillet

1/2 c Miracle Whip* or regular mayo
1 lb chicken breasts, cubed
2 cups water
2 cups chopped broccoli (fresh or frozen)
1/2 lb Velveeta, cubed
2 cups Minute Rice, uncooked*

Heat Miracle whip or mayo in large skillet. Add chicken and cook until done -- about 8 minutes.

Add water, broccoli and Velveeta. Bring to a boil. Stir in rice; cover. Remove from heat and let stand 5 minutes.

*Notes:
--Okay, first of all ... Miracle Whip makes me gag. Seriously. As I type this, I'm trying not to retch. BUT ... I had a bite of this in an Albertson's several years ago and it was absolutely delicious. For this recipe and this recipe alone, I break down and buy the disgusting stuff. This dish is so good, my son could (and would, if I didn't stand guard), eat the entire thing himself.

Apple Cake

2 cups flour
1 cup sugar
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 large eggs
1 cup salad oil*
1 tsp vanilla
4 cups diced cooking apples
Optional: 1 cup chopped walnuts or pecans

Mix eggs, oil and vanilla together and set aside.
Mix dry ingredients together, add egg mixture, add chopped apples. Pour into greased and floured 9 x 13 pan and bake for 40-60 minutes @350.

*Notes:
--You can replace half the oil with either plain yogurt or applesauce ... but why would you? :)
--The sugar has been reduced down from 2 cups in the original recipe. It's sweet enough with one cup, but if you find you want it sweeter, add a little more next time.
--This is a great cake for brunch or a holiday breakfast. If you want to pretty it up, sprinkle with a little powdered sugar after it cools.

The Best Chocolate Chip Cookies

1 c butter-flavored shortening*
3/4 c white sugar
3/4 c brown sugar*
2 eggs
2 tsp vanilla
2 1/4 c flour
1 tsp baking soda
1 tsp salt
2 c milk chocolate chips*

Cream shortening and sugars together. Add eggs one at a time and beat well. Add vanilla.
Mix dry ingredients together and stir into creamed mixture. Add chocolate chips; drop by rounded spoonfuls* onto cookie sheet. Bake 10 minutes (or until just brown) in 350 oven.

*Notes:
--I know what you're thinking: Shortening?! Why not butter? Sigh . . . will you people NEVER trust me??? Have I ever steered you wrong? I was a faithful all-butter baker for years, but really and truly, shortening makes better cookies. I think it's because the butter flattens out and crisps up your cookies too much. Just try the shortening!
--In a pinch, you can substitute for brown sugar by measuring out an equal amount of white sugar and adding a tablespoon of molasses.
--I always throw in more than 2 cups of chocolate chips. Also, you can use regular instead of milk chocolate, but they just won't be as good.
--I use a small ice cream scoop to measure out the cookies. It's fast and they're fairly uniform.
--Double or triple this recipe and scoop the extra dough in close-together rows on a baking sheet. Pop in the freezer for one hour, then take out and sort into baggies of a dozen. This way, you'll always have cookies on hand. To bake, take directly from the freezer and add 3-5 minutes to your baking time.

Poor Man's Almond Roca

1 sleeve Saltine crackers
1 c butter (two cubes)
1 c brown sugar (you can use white, but brown is better)
2 c chocolate chips
Optional: sliced almonds, walnuts or pecans

Preheat oven to 350. Line a jelly roll pan with foil and spray with cooking spray. Arrange crackers on foil.

In pan, melt butter and sugar. Boil for 2 minutes, then pour over crackers. Put in oven and bake for 10 minutes.

Pull oven rack out and sprinkle chocolate chips over the cracker mixture. Push back in and bake another 2-3 minutes until chocolate chips begin to melt. Remove from oven and use knife to spread chocolate over all. Sprinkle with nuts if desired. Cool, break into pieces. Try not to eat it all in one sitting.

Dutch Babies

1 cube butter
5 eggs
1 1/2 c milk
1 1/2 flour
Dash cinnamon (optional)

Melt cube of butter in bottom of 9 x 13 pan in 425 degree oven*.
Mix remaining ingredients in blender until well-mixed. Pour over melted butter; bake 20 minutes.

*Notes:
--This could not be simpler ~ and it's always a hit. Pancake will be very puffy when you first take it out of the oven, but it will deflate after a few minutes. Get everyone to the table before you take it out of the oven :)
--This looks best in a round or oval pan. I have a large, glass, oval pan I use.
--Great with a topping of powdered sugar or warmed fruit. I like to heat up sliced apples with a little sugar and cinnamon, or, if I have it on hand, diced mango and blueberries.

Southwest Egg Bake

1 lb grated sharp (preferred) or medium cheddar cheese
1/2 lb grated Monterey Jack cheese
1 can evaporated milk
6 eggs
3 TBSP flour
1 small can diced green chilies

Spread most of the grated cheese in bottom of 9 x 13 pan. Reserve a bit for the top.
Mix remaining ingredients and pour over cheese. Bake @ 350 for 25 minutes. Sprinkle reserved cheese over top and bake another 5 minutes.

Note:
--This is a great dish for Christmas morning. Make the night before and stick in the oven first thing in the morning.

Cabbage Patch Soup

1-2 lbs hamburger
2 large (27 oz) cans whole or crushed tomatoes
2 large (27 oz) cans kidney beans
1 small head of green cabbage
scoop of beef bouillion*
water
chili powder
salt & pepper

In large soup pot, brown hamburger. Drain. Add the rest of the ingredients with enough water to cover all by an inch or so. Season to taste. Simmer until cabbage is tender.

*Notes:
--I buy scoopable beef bouillion at Costco. It comes in a small white jar and you can find it in the spice aisle.
--This is my husband's favorite soup recipe. We practically live on this from September through February.
--If you have time, make this the day before you plan to serve it. It's much better the next day.

Zucchini Imperial

4 cups sliced zucchini (in rounds)
2 eggs
1 cup mayo
1 cup chopped onion
1/4 cup chopped green pepper
1 cup parmesan cheese
salt & pepper
1 TBSP melted butter mixed with 2 TBSP bread crumbs

Cook zucchini in water just until tender. Drain. In a bowl, beat eggs. Stir in mayo, onion, pepper and cheese. Add salt and pepper to taste. Add zucchini. Spread in greased 2 quart casserole dish. Sprinkle with buttered bread crumbs.

Bake @ 350 for 30-45 degrees.

Notes:
--I expect lots and lots of grateful emails thanking me for posting such a delicious way to use up all that zucchini from your garden :)