So Good Strawberry-Banana Bread

I almost always have old bananas in my freezer. It seems like we never eat them fast enough and I always feel guilty throwing them away. (I'm slowly getting over that.) This is one of my favorite recipes for banana bread. It's so good and addictive! It's really not all that hard either. It makes a TON though, so it's a good recipe for sharing! (Or you can half it.)

Ingredients:
1 cup butter, softened (I used real butter, but I'm sure margarine works)
2 cups granulated sugar
2 cups ripe bananas (about 6 medium), mashed
4 eggs
1 tea salt
2 tea baking soda
3 cups flour
1 1/2 pounds frozen sliced strawberries, thawed (I used whole strawberries w/o sugar and sliced them myself)

Directions:
1. Grease 2 9x5-inch loaf pans.
2. Preaheat oven to 325 degrees.
3. In a larging mixing bowl, cream the butter and sugar.
4. Incorporate the bananas in the sugar mix and scrape the sides of the bowl with a spatula.
5. Add the eggs, one at a time, mixing thoroughly after each one. Set aside
6. In another bowl, mix together the salt, baking soda, and flour.
7. Add the flour mixture to the banana mixture and stir until fully incorporated.
8. Add the strawberries.
9. Pour into prepared pans.
10. Bake for 60 to 75 minutes or until toothpick inserted in the center comes out clean.
11. Cool completely on a rack before inverting onto a plate.

Honey Lime Chicken Enchiladas

I made these tonight for our dinner co-op. (Cooking once a week - what a fabulous thing!) I got this picture and recipe from a chica in my ward who makes some amazing food. (Lady sounds too old and girl sounds too young.) She actually got this recipe from someone else. It's also on another blog. Obviously it's good. Don't let the chili powder scare you, it's not too spicy. The enchilada sauce is spicier, so I just got mild. It's easy too! The hardest part is shredding the chicken. Enjoy!

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

15 Minute Rice and Taco Skillet

1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cups water
2 cups instant white rice, uncooked
1 cup Shredded Cheddar Cheese
2 cups shredded lettuce
1 large tomato, chopped


BROWN meat in large skillet; drain.

ADD seasoning mix and water; stir. Bring to boil.

STIR in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomato just before serving.

Serves about 4

German Pancakes or Crepes

2 eggs
2 tablespoons white sugar
3 tablespoons all-purpose flour
3/4 cup milk

1. Mix sugar and flour, then add milk and eggs. Beat until smooth. (Will be liquidy but that's ok.)

2. Heat large skillet over medium heat. Pour about 1/4 cup of batter into pan then tilt the pan to achieve a round shape. Heat until golden, then flip and brown on other side. Serve immedieately with syrup & powdered sugar, or fresh berries & whipped cream.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: About 4

This is the best recipe I've found for these to date. They are so yummy, even when not prepared correctly. Plus, the ingredients are in your pantry all the time! This is a great go-to meal for breakfast.

Black Cat Cookies

These are easy, fun, and perfect for having the kids help. My mom used to make us a version of these when I was little, and I loved them. Have fun!

• 1 cup butter (no substitutes), softened
• 2 cups sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 48 pieces candy corn
• 24 Skittles or other round candies
  

DIRECTIONS

1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets.
2. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees F for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.

Kalua Pig - Mainland Style

My mom gave me a recipe for this, but I decided to add a few ingredients (cabbage, ginger, chicken broth) and I thought it tasted pretty close to the real thing. Give it a try and let me know how it turns out!

Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)

Brown the outside of the meat using your favorite seasoning salt (optional). Mix liquid smoke and ginger together and rub into the meat. Then rub meat with salt. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth. Cook on low setting for 8-10 hours. Add salt as necessary. When ready to serve, separate from the bone and pull apart, removing any visible fat. Mix in cabbage and serve over rice. Ono-licious!

Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.

Peas and Carrots Alphabet Soup

I made this last night and Madison thanked Heavenly Father in her prayers for "the delicious soup that she loves so much." I thought it was good too and super easy.

6 cups low-sodium chicken broth

2 carrots, diced

1 cup alphabet pasta (Can be found at Trader Joe's)

Kosher salt

1 10-ounce package frozen peas (2 cups)

Place the broth in a large saucepan and bring to a boil. Add the carrots, pasta, and 1/4 teaspoon salt. Simmer until the carrots and pasta are tender, 6 to 8 minutes. Stir in the peas and cook until heated through, 1 to 2 minutes. Bon Apetit!

Snickerdoodles

These are a favorite at our house. Soft, chewy, and rolled in sugar. What could be better?

Snickerdoodles
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 375 degrees F.
2. Combine 1 1/2 cups white sugar, butter, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 3 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

Smokey Pesto Red Pepper Chicken Pockets

Super Good! Super Easy!

Chicken Breast, cooked and cut in pieces
Smoky Provolone Cheese slices
1/2 cup pesto (I used the Pesto from Costco)
1/4 cup mayo (I didn't use any mayo)
Green Onions
2 tsp fresh lemon juice
1 Jar of Roasted red peppers, drained and chopped
Pita pockets halved
Sliced Olives (To taste- I didn't use any)

Preheat oven to 350. In a bowl combine chicken, green onions, roasted red peppers, olives; mix. In a separate bowl combine pesto, mayo and lemon juice and mix. Add pesto mixture to the chicken mixture. Spoon into pita halves. Place sandwiches on cookie sheet and bake 7-10 minutes.

Baked German Apple Pancake

Baked German Apple Pancake presented by Red Forest Bed & Breakfast

Brian and I had a bunch of apples from apple picking yesterday so I decided to try this recipe I found on the Internet. We really enjoyed it and didn't think it needed any kind of topping. Since the egg whites are beaten, the end result seems very light...which can cause you to eat more! It's supposed to serve 4, but Brian and I basically ate the whole thing by ourselves.

Ingredients:

1/4 cup flour

1/4 cup milk

Dash of salt

3 eggs, separated

2 tablespoons margarine

1/2 cup sugar

1 teaspoon cinnamon

3 large or 4 small apples, peeled, cored and sliced 1/4 inch thick

Directions:
1. Preheat oven to 350°.

2. Place 9" ovenproof glass pie dish with deep sides in preheated oven. (I used an 11x7 retangular Pyrex.)
3. Beat egg whites until stiff.

4. In a separate bowl, mix flour, milk, salt and egg yolks with a hand mixer.

5. Gently fold egg white mixture in.

6. Sauté apples, sugar, margarine and cinnamon in skillet for 2-3 minutes until apples are well coated.

7. Pour apples into heated glass pie dish sprayed with non-stick cooking spray.

8. Pour the batter over apples slices.

9. Bake for 20 minutes at 350° until the pancake is brown and puffy.
1o. Remove from oven and loosen sides.

11. Invert on plate, if desired. Cut and serve with maple syrup, if desired.