Banana Bread & GFCF Banana Bread

1/2 C. Butter
1 C Sugar
2 Eggs
1/4 C Nuts (optional)
3 Ripe Bananas
2 C Flour
1 Tsp. Soda
Chocolate Chips (optional)
Maraschino Cherries (optional)

Cream butter and sugar. Add beaten eggs, flour, and soda. Crush bananas and mix in. Add optional goodies. Place in greased loaf pan. Bake 1 hour at 350'



I made this also for my son who is on a GFCF diet:

1/2 C Butter (I used Best Life)
1/2 C Canola Oil
1 C Sugar
2 Eggs
3 Ripe Bananas
2 C Rice Flour (or your favorite simple gluten-free flour blend)
1 Tsp Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnamon
1/2 Tsp Vanilla

Cream Butter & sugar, add beaten eggs, rice flour, & dry ingredients. Add vanilla and oil. Crush bananas & mix in. Add any optional goodies. Place in greased loaf pan. Bake at 1 hour at 350.' The banana bread freezes well too!!!

Mint Brownies

These are made in three parts (for the three layers) and refrigerated after each part is made.

Layer 1: Brownies
Boil together in a heavy saucepan
2 cubes butter (1/2 lb.)
1 cup water
4 Tbs. Cocoa

Meanwhile mix together the dry ingredients:
2 cups flour
2 cups sugar
½ tsp. Salt
1 tsp. Baking soda

When chocolate mixture has come to a boil, take from heat and immediately add to the dry ingredients.

Then add:
½ c. sour cream
2 eggs

Mix well. Batter will be quite thin. Pour into greased and floured 10” x 15” cookie sheet with sides. Bake for 20-25 minutes at 375ºF. Let cool completely. (You can put them in the fridge to speed the process up a bit.)

Layer 2: Mint Icing
3 c. powdered sugar
¾ c. butter, softened
1 t. Mint extract 1
½ - 2 T. Milk
Green food coloring

Cream ingredients together and spread on cooled cake. Refrigerate.

Layer 3: Glaze
1 ½ cups semi-sweet chocolate chips
1 cube butter (1/2 c.)
Melt chocolate chips and butter together. When cool but still spreadable, spread over mint layer.
Store covered in the refrigerator. These also freeze well.

Easy Chicken and Cheese Enchiladas

Ingredients:

1 can Cream of Chicken Soup
1/2 C sour cream
1 C Salsa
2 tsp.l chili powder
2 C chopped cooked chicken
1/2 C shredded monterey jack cheese
6 flour tortillas (warmed)
1 small tomato - chopped
1 green onion - sliced

Stir the soup, sour cream, salsa, and chili powder in a medium bowl. Stir 1 cup Salsa mixture, chicken, and cheese in large bowl. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt. shallow baking dish. Pour remaining sauce mixture over filled tortilla. Cover baking dish. Bake at 350' for 40 min. or until enchilada are hot and bubbling. Top with tomato and onion.

Creamy Chicken Fettuccine

Prep: 15 min. Cook: 3 hours

Ingredients:

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Thin breadsticks, optional

Directions:

Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink.
Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken and breadsticks if desired. Yield: 6 servings.

Sugar Cookies

1 cup butter
2 cup sugar
6 eggs
1 Tsp vanilla
5 cup flour
2 Tsp baking powder
1/4 Tsp baking soda

Cream butter, sugar, eggs, and vanilla. Mix dry ingredients in a seperate bowl. Add the dry ingredients into the wet ingredients and mix well.

Bake at 350 for 8-10 minutes. Bake only until bottom of cookies are slightly brown. (Don't over-bake them!) Makes 5-6 dozen.

Butter Cream Frosting
1/3 cup butter
4 cup powdered sugar
1/2 Tsp salt
1-2 Tsp vanilla
1/4 cup milk
(food coloring optional)

Cream butter, add other ingredients except milk. Slowly add milk until frosting is the consistency you want.

Braised Pork Chops

6 to 8 lean pork chops
1/3 cup flour
1 Tsp salt
1 Tsp dry mustard
1 Tbs oil
1 medium onion, chopped
1 large clove garlic minced (optional)
1 can cream of chicken soup

Preparation:

Coat chops with mixture of flour, salt, mustard, and garlic salt. Brown on both sides in hot oil in skillet with chopped onion. Add garlic for the last minute. Deglaze the pan with a little water, wine, or broth. Put chops in slow cooker and add soup and pan drippings. Cover and cook on low 6 to 8 hours, or on high 3 to 4 hours. Serves 6 to 8.

Stuffed Monkey Bread Recipe

Take a bar of cream cheese and frozen rolls to thaw. The bread will need a couple hours to rise in Bundt pan.

1 8-oz pkg cream cheese softened
4 Tbsp. cinnamon sugar divided
1 lb. brown sugar divided
1/2 C pecans divided (Optional)
2 C. (1 lb. or 4 sticks) butter
20 frozen rolls, thawed (Rhodes frozen rolls)

Coat Bundt pan with cooking spray. In mixing bowl, combine softened cream cheese with 1/4 C. brown sugar. Melt butter in a saucepan, then add remaining brown sugar and stir well. Bring to a light boil, remove from heat. Pour 1/3 of the mixture in the bottom of the Bundt pan. Take one roll at a time and stretch out so you can place about 1 Tbsp. cream cheese mixture into the middle of the roll. Fold dough around the mixture and pinch it closed. Roll into a ball. Place 8 balls on the bottom of the Bundt pan; sprinkle with 2 Tbsp. cinnamon sugar and 1/4 C. pecans. Pour 1/3 of the brown sugar and butter mixture on top. Repeat this process with the remaining 12 dough balls. Let rise, then bake 45-60 minutes at 350 degrees or until Golden Brown. When done, turn upside down on a platter and serve warm (place a plate or platter on top of Bundt pan, then turn over). Serves 1-8.