banana nut bread

from: crock-pot recipe collection

ingredients:

• 1/2 cup chopped walnuts
• 1/3 cup butter or margarine
• 2/3 cup sugar
• 2 eggs, well beaten
• 2 tablespoons dark corn syrup
• 3 ripe bananas, well mashed
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

directions:

• grease and flour inside of 4 1/2 quart crock-pot slow cooker. cream butter in large bowl with electric mixer until fluffy. slowly add sugar, eggs, corn syrup and mashed bananas. beat until smooth.
• sift together flour, baking powder, salt and baking soda in small bowl. slowly beat flour mixture into creamed mixture. add walnuts and mix thoroughly. pour into crock-pot. cover; cook on high 2 to 3 hours. 
• let cool, then turn bread out onto serving platter.
• note: banana nut bread has always been a favorite way to use up those overripe bananas. not only is it delicious, but it also freezes well for future use.
• tip: for a 5, 6, or 7 quart crock-pot slow cooker, you may double all the ingredients.

anne burrell's killer mac & cheese with bacon

from anne burrell's "cook like a rock star"

ingredients:

• extra virgin olive oil
• 6 slices bacon, cut crosswise into 1/2-inch strips
• 3 tablespoons unsalted butter
• 1 onion, cut into 1/4-inch dice
• kosher salt
• 1/2 cup all-purpose flour
• 1 quart whole milk, plus more as needed
• 1 pound shells or other short pasta
• 2 cups freshly grated cheddar cheese
• 2 cups freshly grated fontina cheese
• 1 cup freshly grated parmigiano
• 1/4 dijon mustard
• tabasco or other hot sauce, to taste

directions:

• drizzle a bit of olive oil in a large saucepan, add the bacon, and bring the pan to medium heat; stir the bacon ocassionally. when it's brown and crispy, 6 to 8 minutes, remove it from the pan, drain on paper towels, and reserve. DO NOT DISCARD the bacon fat!
• add the butter and onion to the pan with the fat, season with salt, and cook until the onion is soft and aromatic, 8 to 10 minutes. add the flour and cook, stirring frequently, for 4 to 5 minutes or until the mixture looks like wet sand. slowly whisk in the milk, season with salt, bring to a boil and reduce to a simmer; cook over low heat for 8 to 10 minutes more or until the mixture is slightly thicker than heavy cream.
• in the meanwhile, bring a large pot of well-salted water to a boil. add the pasta to the boiling water and cook for one minute less than the instruction on the package suggest. taste it. it should be toothsome with just a little nugget of hard pasta still in the center- this is al dente. drain the pasta and reserve.
• add the cheddar, fontina, and parmigiano to the milk mixture and whisk to combine. add the mustard and a few shakes of the tabasco; taste and adjust the seasoning if needed, adding a little more milk if the mixture seems too thick. stir in the bacon and pasta. the mixture should be very creamy and flavorful. 
• serve immediately or transfer to a baking dish and reheat in a  375 degree oven.

taco salad

ingredients: pretty much what ever you want but here are suggestions

- tortilla chips

- taco meat (ground beef, fajita meat, chicken, etc.)

- beans (refried or black, pinto, etc)

- shredded lettuce (or lettuce in bite size pieces)

- diced tomatoes

- salsa

- gaucamole

- sour cream

- shredded cheese

- olives

- green onions

- ranch dressing 

directions:

- starting with the chips, layer your favorite taco/burrito ingredients, topping with dressing

- eat like nachos, scooping the salad onto chips or with a fork.