amazing banana nut bread

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup butter or margarine
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 cups mashed overripe bananas
• 4 eggs, beaten (room temperature)
• 1 cup chopped walnuts
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• 1. Preheat the oven to 325 degrees F. Grease and flour two 9x5 inch loaf pans.
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• 2. Sift the flour, salt, baking soda and baking powder into a large bowl. In a separate bowl, mix together the butter and sugar until smooth. Add the vanilla and cinnamon and mix. Stir in the bananas, eggs, and walnuts until well blended. Pour the dry mixture into the wet ingredients, and stir just until blended. Divide the batter evenly between the two loaf pans.
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• 3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

prep: 20 min

cook: 1 Hr 10 Min

servings: 24 (Yield 2- 9x5 inch loaves)

peanut butter pudding

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• 25-30 Oreo Cookies
• 1/4 cup melted butter
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup creamy peanut butter
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 2-2/3 cups cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 milk chocolate candy bar (1.55 ounces), coarsely chopped
• 1/2 cup slated cashews, chopped
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• 1. Using a food processor pulse Oreo cookies until finely crushed. Mix in melted butter and press into the bottom of a 9x13 in baking dish. Bake at 350° for 10 minutes. Cool completely on a wire rack.
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• 2. In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
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• 3. In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and cashews. Cover and refrigerate for at least 1 hour before serving.

prep: 25 min

cook: 10 min + chilling

servings: 12

steak kabob marinade

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• 1 cup vegetable oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 2 teaspoons Montreal Steak Seasoning
• 2 cloves garlic, minced
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In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, steak seasoning and garlic. Mix well, and add your steak or favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

prep: 15 min

cook: Marinate in Refrigerator 4-24 hours

servings: 6 (Yield 3 cups)

black-eyed pea salsa

1 can black-eyed peas, drained and rinsed

1 pack dry Italian dressing packet

5 green onions, chopped

5 tomatoes, chopped

1 can corn, drained

¼ to ½ a bunch cilantro

1 avocado, cut into 1/4 inch cubes

Mix all ingredients in a bowl. Serve with chips and try not to get addicted.

puffy chile rellenos casserole

6 cans (4 ounces each) whole green chiles, drained*

8 flour tortillas, cut into 1-inch strips

2 cups (8 ounces) shredded mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

3 cups egg substitute

3/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

1 teaspoon paprika

1 cup salsa

* I use one large can

1. Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. beaking dish with nonstick cooking spray. layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.

2. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.

3. Bake, uncovered,at 350* for 40-45 minutes or until puffy and a knife inserted in the middle of the pan comes out clean.

Let stand for 10 minutes before cutting. Serve with salsa.

Suggestions: If you want a healthier version use low-fat cheeses and fat-free milk.

prep: 20 min

cook: 40 min + 10 min

servings: 8

black bean lasagna

1 large onion, chopped

1 medium green pepper, chopped

4 to 6 garlic cloves, minced

2 tablespoons vegetable oil

1 can (28 ounces) crushed tomatoes

1-1/2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoons cayenne pepper

1 can (25 ounces) black beans, rinsed and drained

1 cup canned pinto beans, rinsed and drained

1 cup corn, drained

1 carton (15 ounces) ricotta cheese

1 egg white, beaten

2 tablespoons minced fresh parsley

1 tablespoon chopped seeded jalapeno pepper

2 cups (8 ounces) shredded cheddar cheese

4 flour tortillas, halved

In a large saucepan, saute the onion, green pepper and garlic i oil until tender. Stir in tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans, pinto beans and corn. Heat through.

In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13-in. x 9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. repeat layers. Spread remaining bean mixture over top.

Cover and bake at 350* for 30-35 minutes or until bubbly. Let stand 15 minutes before cutting.

prep: 30 min

cook: 30 min + 15

servings: 8

sweet pepper chicken

6 boneless skinless chicken breasts

1 tablespoon vegetable oil

1 medium onion, halved and sliced

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup sour cream

Hot cooked rice

In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt slow cooker. Top with onions and peppers. Combine the soups and sour cream; pour over vegetables. Cover and cook on low for 4-5 hours. Serve over rice.

Suggestions: add sliced mushrooms with peppers and onions.

prep: 20

cook: 4 hours

servings: 6

peppercorn pork tenderloin

2 tablespoons olive olive oil

1 pound pork tenderloin (cut into 1/4 inch slices)

1 teaspoon crushed peppercorns*

1/2 cup apple juice

2 tablespoons lemon juice

2 tablespoons sour cream

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with peppercorns.

2. Saute pork in oil 1 to 2 minutes on each side until brown. Stir apple juice and lemon juice into skillet. Cook over low heat 2 minutes or until pork is brown. Stir in sour cream until blended.

3. Serve pork with sauce drizzled over top.

* I use a peppercorn herb mix that I buy in bulk

Suggestions: You can serve over rice or orzo. I like to just serve mine with homemade scalloped or mashed potatoes with broccoli on the side.

prep: 5

cook: 10

servings: 4