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.

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.

primavera salad

ingredients:
- 10 oz package rainbow/garden rotini
- 1 cup pourable italian style salad dressing
- 1 cup shredded carrots
- 1 cup zucchini slices (cut in halves or quarters)
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
- 5 oz black olives, sliced
- 1/3 cup grated parmesan cheese

directions:
- cook noodles according to the package directions. drain and rinse with cold water. let completely cool.
- in the meantime, prepare all other ingredients. mix salad dressing, carrots, zucchini, peas, parsley, olives and parmesan cheese.
- add cooled pasta.
- cover and refrigerate if possible for several hours to let flavors blend.

tahoe brunch

ingredients:

- 12 slices of bread, crusts removed (best if loaf is frozen for an easier time buttering)

- 2-3 tablespoons softened butter

- 1/2 cup butter

- 1/2 pound fresh, sliced mushrooms

- 2 cups thinly sliced yellow onion

- 1 1/2 pounds mild italian sausage

- 3/4 pound grated cheddar cheese

- 5 eggs

- 2 cups milk

- 4 teaspoons dijon mustard

- 1/2 teaspoon nutmeg

- 2 tablespoons chopped fresh parsley

- salt and pepper to taste

directions:

- butter bread with 2-3 tablespoons butter, set aside.

- in skillet, melt 1/2 cup butter, saute onions and mushrooms, season with salt and pepper. set aside.

- cook sausage into small pieces.

- in greased 11x7 baking dish (will work with 9x13), layer half the bread, mushrooms, onions, sausage and cheese. repeat layers.

in separate bowl, mix together eggs, milk, mustard, nutmeg, and parsley. pour over casserole.

- cover and refrigerate overnight.

- bake at 350 degrees for 1 hour or until bubbly. serve immediately.