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.

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.

berry smoothie

*recipe from the package!

ingredients:
- 1/2 cup vanilla ice cream
- 1/2 cup strawberry yoghurt
- 1 package (12 oz) frozen unsweetened whole mixed berries
- 1 banana, sliced

directions:
- put all ingredients in a blender.
- blend until smooth

strawberry sauce

*better homes and gardens cook book

ingredients:

- 3 cups fresh or frozen strawberries

- 1/3 cup sugar

- 1 teaspoon cornstarch

directions:

- thaw the berries, if frozen. do not drain. place half the berries in a blender or food processor. cover and blend or process till berries are smooth. repeat with remaining berries.

- in a medium saucepan stir together sugar and cornstarch. add berries. cook and stir over medium heat till thickened and bubbly. cook and stir for 2 minutes more. remove from heat.

- cool to room temperature before serving. makes about 1 cup sauce.

*you can use raspberries too, just press the blended/processed berries through a sieve before adding to the saucepan.

jell-o poke cake

* from a jell-o recipe book

ingredients:

- 2 baked (9-inch) round white cake layers, cooled

- 2 cups boiling water

- 1 package (4-serving size) jell-o gelatin, any red flavor

- 1 package (4-serving size) jell-o lime flavored gelatin

- 1 tub (8 oz) cool whip whipped topping, thawed

directions:

- place cake layers, top sides up , in 2 clean 9-inch round cake pans. pierce layers with a large fork at 1/2 inch intervals

- stir 1 cup of the boiling water into each flavor of the dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. 

- carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. 

- refrigerate 3 hours.

- dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. 

- spread with about 1 cup of the whipped topping.

- unmold the second cake layer; carefully place on first cake layer.

- frost top and sides of cake with remaining whipped topping.

- refrigerate at least 1 hour or until ready to serve.

- decorate with fresh raspberries, if desired. or sprinkle top of cake with holiday-colored sprinkles just before serving.

- store leftover cake in the refrigerator.

eastiest chicken and biscuits

* from "crock-pot slow cooker recipes"

ingredients:

- 2 cups cooked chicken, cubed

- 1 can (10 3/4 oz) condensed cream of mushroom soup

- 1 can (10 3/4 oz) condensed cream of chicken soup

- 2 soup cans water

- 2 teaspoons chicken bouillon granules

- 1/2 teaspoon pepper

- 1 can (8-pack) refrigerated buttermilk biscuits

directions:

- combine chicken cubes, soups, water, bouillon, and pepper in the crock-pot/slow cooker. 

- cut biscuits into quarters; stir into the mixture.

- cover; cook on LOW for 4 to 6 hours, stirring occasionally, or until done.

double-drizzle raspberry rolls

*from "bisquick breakfast and brunch" (one of those lil books at the checkout)

ingredients:

- 3 cups original bisquick mix

- 2/3 cups milk or water

- 2 tablespoons sour cream

- 2 tablespoons granulated sugar

- 1 teaspoon grated orange peel

- 1 cup seedless red raspberry jam

- 1 cup powdered sugar

- 3 tablespoons whipping cream

directions:

- heat oven to 425. line cookie sheet with cooking parchment paper. 

- in large bowl, stir bisquick mix, milk, sour cream, granulated sugar and orange peel until a soft dough forms.

- on surface sprinkled with additional bisquick mix, knead dough 5 times. roll dough into 16x12-inch rectangle, about 1/4 inch thick. spread 2/3 cup of the jam over dough within 1 inch of edges. 

- starting with 12 inch side, roll up tightly. pinch edges to seal. with sharp knife, cut into 8 slices. place slices, cut sides down, on cookie sheet.

- bake 15-16 minutes or until golden brown.

- in small bowl, mix powdered sugar and whipping cream until smooth. 

- in small microwaveable bowl, microwave the remaining 1/3 cup jam uncovered on high 10-20 seconds or until melted. 

- spoon melted jam on top of jam spirals. drizzle glaze over jam.

ginger lemonade

*recipe from my brother

ingredients:

- 1 cup sugar

- 1 cup water

- zest of 1 lemon

- 1-2 teaspoons ginger, grated

- 2/3 cups fresh lemon juice (about 4 lemons)

- ice

- 1 liter sparkling/mineral water

directions:

- heat sugar and water in a saucepan until sugar is dissolved.

- add lemon zest and ginger, let steep (?) for at least 10 minutes. strain.

- mix syrup with lemon juice, ice, and mineral water.

beef and rice taco casserole

*from campbell's best-loved recipes book

ingredients:
- 1 pound ground beef
- 1 can (10 3/4 ounces) campbell's condensed tomato soup
- 1 cup pace chunky salsa or picante sauce
- 1/2 cup milk
- 1/2 cup uncooked instant white rice
- 1/2 cup crushed tortilla chips
- 1/2 shredded cheddar cheese

directions:
- cook the beef in a 10 inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. pour off any fat.
- stir the soup, salsa, milk and rice into the skillet. spoon the soup mixture into a 1 1/2 quart casserole dish. cover the dish with foil.
- bake at 400 degrees for 25 minutes or until hot. stir.
- sprinkle chips around the edge of the casserole. sprinkle with cheese.