Banana Sheet Cake with Cream Cheese Frosting

1/2 Cup Melted Butter
1 1/2 Cup Sugar
2 Eggs
1 Cup Sour Cream
1 tsp Vanilla
2 Medium/Small Bananas, Mashed
2 Cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt

Beat Butter, Sugar and eggs, add sour cream, vanilla and bananas and mix well. Mix dry ingredients separately and then add to the wet mixture. Spread batter into a greased and floured jelly-roll pan/sheet cake pan and bake at 300 for 25-30 Minutes.

Icing:
8 oz. soft Cream Cheese
1/2 tsp Vanilla
1/3 Cup Soft Butter
3 Cups Powdered Sugar

Spread on cooled cake and keep cake cool. Delicious!!

Nana's Apple Crisp

Ingredients

• 6 tart apples - peeled, cored, and sliced
• 1/2 cup butter, melted
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 cup quick-cooking oats
• 2 tablespoons ground cinnamon, divided
• 1/4 cup butter, cut into pieces

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place apples in a 9x13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon.
3. Bake 50 minutes in the preheated oven, until lightly browned and apples are tender.

Best Big, Fat, Chewy Chocolate Chip Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Poppy Seed Bread

POPPY SEED BREAD

3 eggs

2 ½ cups sugar

1 1/8 cup salad oil

1 ½ cup milk

3 cups milk

1 ½ tsp baking powder

1 ½ tsp salt

1 ½ tsp vanilla

1 ½ tsp almond

1 ½ Tbls poppy seed

Mix all wet ingredients. Add dry ingredients. Mix until smooth. Pour into 2 large greased loaf pans or 5-6 small loaf pans. Cook @ 350 degrees.

Large Loafs: 50-55 minutes

Small Loafs: 35-40 minutes

Cool 15 minutes, no more, remove from pans.

GLAZE

¾ cup sugar

2 tsp butter

¼ cup orange juice

½ tsp vanilla

½ tsp almond

Mix all ingredients; bring to a boil until sugar is dissolved. Pour over bread.

Honey Mustard Pork Loin with Bacon

Ingredients

3/4 cup Newman's Own Light Honey Mustard Dressing
2 garlic cloves, minced
1 teaspoon dried rosemary (fresh would be even better if you have it)
1 (3 1/2lb) center cut pork loin
5-8 slices of bacon, enough to cover your pork loin

Directions

Place oven rack on bottom third of oven. Preheat to 350.

Combine dressing, garlic and rosemary. Dress pork loin generously with dressing in a casserole pan or roasting pan, let marinate for several hours. Layer bacon over pork loin, covering the entire roast. Secure with either toothpicks or kitchen string. Roast for 1 hour, cover with foil and roast for another 10-20 minutes. Remove from oven and allow pork to rest for 20 minutes, keeping it covered in foil. Slice and enjoy!

Potato Soup

(I can't figure out how to fix this photo. It looks correct in my files so I don't know why it is sideways. You will just have to tilt your head.)

4 cups chicken broth

1 cup celery chopped

1/2 onion chopped

5 cups diced potatoes

1 pint (2 cups) half and half

1 pint (2 cups) milk

1 t. salt

1/2 t. pepper

1/2 cup butter or margarine

1/2 cup flour

8 oz cheese whiz OR 8 oz Velveeta OR 1 can condensed cheese soup (we have used Velveeta)

Cook veggies in broth until tender. In separate pan, melt butter, add flour and stir. Add the flour/butter mixture to the cooked veggies. Stir well. Add half and half & milk, stir well. Add cheese, salt and pepper, stir well. Heat completely and serve. You can also add bacon bits and broccoli with the celery and onion if you want. I like the bacon bits.

Cranberry Salsa

3/4 C. finely chopped cranberries (I put in the food processor)
1 C pomegranate seeds
2 green onions chopped
2 T. cilantro (can replace with parsley)
1 jalapeno, seeded and diced
1/4 C. sugar
Dash of ginger
1 T. lemon juice

Combine ingredients. Let sit for a couple hours. Pour over cream cheese. Serve.

Vegetable Soup with Hamburger

By: Abby Gertge
This is my Mom's Soup Recipe & it is Perfect for a cool day!

Ingredients:
*1 Pound Hamburger Cooked, drained & Rinsed. Then add Salt, Pepper, Garlic Salt & Onion Powder. Put in Fridge...This goes in at the end.

*3 Potatoes peeled & Cubed
*2 Cups chopped Carrots
*3 Celery Stalks thinly Sliced
*1/2 Onion Chopped

*2 Cans seasoned, cut Stewed Tomatos
*3 Chicken Bouillon Cubes... & some Salt & Pepper
*1 Can Green Beans
*Grated Cheese

Put chopped veggies (potatoes, carrots, celery & onion) in Large pot
Add water...just enough to cover the veggies.
Add 3 Chicken Bouillon Cubes & some Salt & Pepper
Bring to a Boil.
Boil till veggies are Soft , but Not Mushy

Add 2 cans Stewed Tomatos with the juice.
Also Add the Hamburger
Remove from Heat & cover. Let stand for 30 min.

Add 1 Can of green beans (drained)
& then Refridegerate.

It's best when all the flavors get a chance to mesh together. I like to make this soup in the Morning or even the night before.

Re-heat Soup & Serve with Grated Cheese on top.

It's always a hit & my kids love it too.

Peanut Butter Snack Balls

This recipe is from one of the my favorite food blogs, unfortunately I don't remember which one (I think it was Bountiful Kitchen). I found it on my snack hunt. I made them and they were great!!! Perfect size, curbs a sweet tooth, and they are filling enough that you don't keep downing the little snack balls of goodness. To me they taste like a mini candy bar or something. My kids love them too! I made a few adjustments but nothing major. I added some wheat germ, and I used the cereals I had on hand (raisin bran, rice krispies, and honey bunches of oats) I am positive you can use whatever cereals you have on hand and it will turn out just as great. (I did a third of what this recipe calls for and got two cookie sheets full of them).

2 cups honey

6 cups peanut butter (creamy or crunchy)

3 cups rice krispies
1½ cups grape nuts
3/4 cup applesauce
2 cups coconut
3 cups crushed cereal
1½ cups chocolate or butterscotch chips - or substitute dried fruit, like raisins, or apricots
5-8 tablespoons powdered milk
4 cups crushed mini-wheat cereal

Mix all but last two ingredients and mix until well combined. Add powdered milk, like flour, to make a soft, cookie-like dough. Form into 1” ball and roll in crushed mini-wheats. A scoop works very well for this. Refrigerate or freeze for a couple of hours until hard.

Pudding

My favorite snack is to whip up some fat-free, sugar free Pudding, and then top it with some spray Cool Whip. It's a great treat for under 100 calories, AND it gets me some milk, which I don't really love. Your kids will love it too!!

If your a tuna fan

Ok so I don't know that this is really a recipe its just something i eat...a lot.

Tuna with sliced cucumbers and green onions with a little lemon pepper all on top of saltine crackers! YUM!

Snack Challenge...

Okay guys, our blog is slacking a bit. I need your help. I need snacks!! I am ALWAYS hungry. I forget how nursing does that to you. Anyway, I would like some recipes for snacks so I can quit eating such unhealthy things. If anyone has some snack recipes please post them.

Paula Deans incredible Peach Cobbler

Paula Dean's incredible Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

I got this recipe from one of my favorite food blogs and made them for Tom last night. He loves chocolate more than anyone I know, and he thought they were great. They are over-the-top chocolaty, so beware!!

Brownie Cupcakes

Brownie:

4 oz unsweetened chocolate, chopped

1/2 cup butter, cut into pieces

1 1/4 cup white sugar

1 teaspoon vanilla

3 eggs

3/4 cup all purpose flour

1/2 teaspoon salt

Frosting:

3 oz unsweetened chocolate, chopped

2/3 cup butter, room temperature

1 1/3 to 1 2/3 cups powdered sugar

1 teaspoon vanilla

Brownies:

Preheat oven to 325 degrees. Place rack in center of oven. Line 10-12 muffin cups with paper or foil baking cups.

Melt the chocolate and butter in double boiler. Once the chocolate is melted and smooth, remove and let cool for a few minutes. Mix in sugar a little at a time, until all sugar is dissolved. Add the vanilla and then the eggs, one at a time, mixing well after each addition. Mix in the flour and salt just until blended. Don't over mix*.

Evenly divide the batter between the muffin cups. Place in oven and bake for about 20 minutes. DO NOT OVER BAKE*. Remove and let cool on a wire rack. Once the cupcakes are completely cooled, frost. You can either spread the frosting on the cupcakes with a small spatula, or if piping, use a medium to large closed star tip to make little rosebuds.

Chocolate Frosting:

Melt chocolate in a double boiler. Remove from heat and let cool to room temperature. Beat the butter in a separate bowl until smooth and creamy. Add the powdered sugar and beat until light and fluffy. Beat in the vanilla extract. Add the chocolate and beat until all ingredients are incorporated. Increase speed on mixer and beat until frosting is smooth and glossy (about 2 minutes).

Confetti Couscous

This is from Weight Watchers, and is only 2 pts. for a 2/3 cup serving. Melissa and I love this recipe!

2 tsp. olive oil

1 onion, chopped

4 garlic cloves, minced

1 red bell pepper, diced

1 green pepper, diced

1 yellow squash, diced

1 (5.8-ounce) package olive oil and garlic couscous

2 cups fat-free, less-sodium chicken broth

2 tablespoons pine nuts, toasted

1/2 cup chopped fresh basil

1/2 tsp. freshly ground black pepper

1. Heal oil in a large nonstick skillet over medium-high heat; add onion and garlic. Cook 4 minutes, stirring occasionally, until golden. Add peppers and squash; cook 5 minutes, stirring occasionally, until vegetables are tender.

2. Cook couscous according to package directions, using chicken broth instead of water and omitting salt and fat. Stir in vegetable mixture, pine nuts, basil, and black pepper. YIELD: 8 servings (serving size 2/3 cup).

Nutrition Information:

Calories: 125

Protein: 4.9g

Fat: 2.9g

Carb: 21.7g

Fiber: 2.6g

Chol: 0 mg

Sodium: 334 mg.

Calcium: 27 mg

Crockpot Green Chili Chicken & Rice with Blue Corn Chip Crumbles

I found this recipe on the Picky Palete blog here.  I made it for Jeff and he loved it! He even ate it as left overs.... which is VERY unusual for my husband.  I used mashed potatoes instead of rice, and didn't bother with the chip crumbles....but i'm sure the "real" way would be delightful!

(their image)

Recipe:

3-4 Large boneless skinless chicken breasts, thawed

2 cans 98% fat free Cream of Chicken soup

4 oz can chopped green chilies

1 teaspoon Cumin

1/2 teaspoon Kosher salt ( I used normal salt...)

1/4 teaspoon fresh cracked black pepper (once again...I used the normal table stuff)

1/4 teaspoon lawry's garlic salt with parsley

6 cups steamed rice of choice

Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

So easy and good!!

"Poop" Muffins

These are the greatest muffins for my kids. They are healthy and give them lots of fiber,that is why they are called "Poop" Muffins in our house. Great way to get them to eat something healthy that they think is a treat.

17 prunes
1 Cup Water
3 Cups All Bran(I get the bran buds)
2 Tablespoons White Vinegar
1 Cup Splenda
2 1/2 tsp Baking Soda
7 egg whites
2 cups milk
2 1/2 cups wheat flour
1/2 bag mini semi sweet chocolate chips

Boil the prunes and water till prunes look softened, and blend till smooth. Sometimes I just buy the baby food prunes, they are just water and prunes. Then Mix it all together and fill the muffin tins 3/4 full of mix. Bake at 350 for 12-15 min, don't over bake they will get dry fast. I usually freeze half of the batch because it makes so many.

Garlic Rolls

I was inspired by my sticky buns recipe to create these garlic rolls. They were absolutely delectable!!!

Rhodes Rolls (I did about a dozen)
1/2 stick melted butter
Garlic Salt

Spray bundt pan with Pam and place frozen roll dough in pan. Pour melted butter over the top and sprinkle with garlic salt. Let rolls rise and bake as directed on package. These really were to die for, and SO easy!!