BEST BANANA BREAD

BEST BANANA BREAD 3/4 c sugar 1/2 c butter 2 eggs 1/3 c milk 1 1/2 tsp vanilla 2-3 over ripe bananas 2 c flour 1 tsp baking soda 1/2 tsp salt *1/2 c nuts if desired Mix together the first 5 ingredients. Mash the bananas and add to the wet mixture. Stir well. Mix the dry ingredients together and pour into the wet mix. Stir well and pour into a greased loaf pan. bake at 350 degrees for 50-60 minutes. Cool 5-10 minutes before removing from the pan

GROW SOME CANDY CANES

GROW SOME CANDY CANES The elf on the shelf brought my son the seeds yesterday morning, with a note telling him they were magic beans and not to taste them, or they would be ruined, and plant them in sugar at night time for a surprise in the morning! You don’t need an elf on the shelf to do this, anything works! What You’ll Need: Green tic tac candy A bowl Sugar to fill the bowl Candy canes Fill bowl with sugar and have him press the seeds into sugar, making sure they are covered. When they go to bed, remove seeds, and place candy canes in the bowl. Make sure to get rid of the seeds!!! Next morning, SURPRISE!!!!!! Have some added fun! Get the mini candy cane and use them before the big ones! Your children will be AMAZED!!!

FRIED CORN

FRIED CORN 1 pound bacon, chopped 1 onion, chopped 2 medium green bell peppers, chopped 2 (16 ounce) packages frozen corn salt and pepper to taste Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes. Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon – that is the secret to the flavor.

ORIENTAL CABBAGE SALAD

ORIENTAL CABBAGE SALAD Salad: 1 head cabbage 8 green onions 1/4 cup sesame seeds 1 package almond slices 2 packages ramen noodles 1 tbsp oil Dressing: 1/4 cup sugar 1/2 cup oil 1 tsp black pepper 1 tsp salt 7 tbsp rice vinegar Salad: Rinse produce. Shred cabbage & slice onions. Combine in a bowl & set aside. In a medium size skillet heat 1 tbsp oil. Toast sesame seeds, almonds, & noodles until golden. Once toasted add to cabbage mixture & mix well. Dressing: Combine all ingredients and whisk well for at least 1 minute. Pour over salda and mix well. Chill salad for several hours before serving. Enjoy!!

AVOCADO SHRIMP SALAD

AVOCADO SHRIMP SALAD 1 lb cooked shrimp, peeled and deveined, (chopped if using jumbo) 1 medium tomato, diced 2 avocados, diced 1-2 jalapenos, (depending on how spicy you like it) seeds removed, diced fine 1/4 cup chopped red onion 2 limes, juice of 1 tsp olive oil 1-2 tbsp chopped cilantro to taste salt and fresh pepper to taste Mix jalapeno, onion, lime and olive oil in a small bowl and let it rest for 5 minutes. This mellows the flavor of the onion. Combine the remaining ingredients and add onion mixture. Refrigerate at least one hour.

BROCCOLI & CAULIFLOWER GREEK SALAD

BROCCOLI & CAULIFLOWER GREEK SALAD First Combine: 1 bunch of Broccoli… 1 bunch of Cauliflower 8 strips of cooked and crumbled bacon 1/3 C. Chopped Onion 1 C. chopped Tomatoes 2 hard boiled eggs- chopped Then in a small bowl mix well: 1 C. Miracle Whip 1/3 C. Sugar 2 Tbsp Vinegar Salt, Pepper to taste and I like to add in Greek Seasoning its optional Add the mixture to the Broccoli and gently toss to cover it all Refrigerate then serve.. YUMMY

Beef and Bean Taco Casserole

Beef and Bean Taco Casserole 1 pound lean (at least 80%) ground beef 1 16 ounce can refried beans 1 16 ounce jar Thick 'n Chunky salsa 1 1 ounce package taco seasoning mix 2 1/2 cups coarsely broken tortilla chips 1/2 medium green bell pepper, chopped (3/4 cup) 4 medium green onions, sliced (1/4 cup) 2 medium tomatoes, chopped (1 1/2 cups) 1 cup shredded cheddar or Monterey Jack cheese (4 ounces) 1/4 cup sliced ripe olives 1 cup shredded lettuce Heat oven to 350 degrees Fahrenheit. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips. Tip This is an easy recipe to take and bake. Just save the toppings to take and serve with the hot casserole. In place of the cheddar cheese, try using a taco-flavored cheese.