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.

milk rice

* aka rice pudding, arroz con leche, milche ries, etc.

ingredients:

- 4 cups milk

- 1/4 cup sugar

- 1/2 teaspoon vanilla extract

- 1 tablespoon butter

- 1/2 lb uncooked rice

- cinnamon to taste

directions:

- boil milk, sugar, vanilla and butter.

- add the rice and boil again

- lower temperature and simmer for 25-30 minutes

- don't forget to stir and watch it carefully. the milk will burn!

- you can either boil cinnamon sticks while the rice cooks, or sprinkle ground cinnamon afterwards. or both!

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.

scotch-a-roos

ingredients:

- 1 cup sugar

- 1 cup light corn syrup

- 1 cup peanut butter

- 6 cups rice crispies cereal

- 1 cup semi-sweet chocolate chips

- 1 cup butterscotch chips

directions:

- mix sugar and corn syrup in a saucepan, bring to a boil (keep an eye on it!)

- remove from heat and quickly stir in peanut butter.

- after it is thoroughly blended, add rice crispies.

- once the cereal is evenly coated, spread mixture into a greased 9x13 pan/baking dish.

- slowly melt both chocolate and butterscotch chips, spread over cereal once melted.

- cool. cut into squares/pieces to serve.