Banana Crumb Muffins

Muffins:

1 1/2 C. flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

3 bananas, mashed

3/4 C. sugar

1 egg, lightly beaten

1/3 C. butter, melted

Topping:

1/3 C. brown sugar

2 T. flour

1/8 t. cinnamon

1 T. butter

Preheat oven to 375 degrees. Lightly grease ten muffin cups or line with muffin papers.

In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared cups.

In a small bowl, mix together brown sugar, flour and cinnamon. Cut in one tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven 18 to 20 minutes.

Black Bean Burritos

2 T. olive oil

1 small onion, chopped

1/2 red pepper, chopped

2 cloves garlic, minced

1 (15 oz) can black beans, rinsed and drained

1 t. minced jalapeno peppers

3 oz. cream cheese*

1/2 t. salt

2 T. chopped cilantro

Heat oil in a 10 in. skillet over medium heat. Place onion, red pepper, garlic, jalapenos in skillet, cook 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mix. Spoon into warm tortillas, roll and serve.

*I choose to use low fat or reduced fat cream cheese.

Mexican Lasagna

I just came across this recipe, and plan to use it when I have leftover chicken around! It was great and as always, SIMPLE.

12 oz. cooked chicken, cut into 1-in. cubes (about 3 cups)

1 C. sour cream

1 C. shredded Monterey Jack Cheese

1 C. shredded Cheddar Cheese

1/2 C. salsa

1 (4 oz.) can chopped green chiles

2 T. chopped fresh cilantro

1 t. chili powder

1/4 t. cayenne pepper, or to taste

8 (6-inch) corn tortillas, cut into 6 wedges

Preheat oven to 350 degrees.

Coat an 11 X 7 baking pan with cooking spray.

In a large bowl, combine chicken, sour cream, 3/4 cup monterey jack cheese, 3/4 cup cheddar cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of monterey jack and cheddar cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

Twice Baked Potatoes

2 large baking potatoes

8 slices bacon

1 C. sour cream

1/2 C. milk

4 T. butter

1/2 t. salt

1/2 t. pepper

1 C. shredded cheddar cheese, divided

8 green onions, sliced, divided

Preheat oven to 350 degrees.

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large skillet. Cook over medium high heat until evenly brown. Drain. Crumble and set aside.

When potatoes are done allow them to cool for 10 min. Slice potatoes in half lenghtwise and scoop the flesh into a large bowl, save skins. To the potato flesh, add sour cream, milk, butter, salt and pepper, 1/2 c. cheese, and half of the bacon and green onions. Mix until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake another 15 minutes.

Raspberry Creamcheese Coffee Cake

Crust:

2 1/4 C. Flour

3/4 C. Sugar

3/4 C. Butter

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 C. sour cream

1 egg

1 tsp. almond extract

Filling:

8 oz. cream cheese

1/4 C. sugar

1 egg

1/2 C. raspberry preserves

1/2 C. sliced almonds

Grease and flour 9" springform pan. Combine flour, sugar and butter. Cut in butter with pastry blender to coarse crumbs. Reserve 1 cup. To remaining, add baking powder, soda, salt, sour cream, egg and almond extract. Blend well. Spread over bottom and up 2" of side of pan. Batter should be 1/4" on sides.

In another bowl, mix cream cheese, sugar and egg. Blend and pour over batter in pan. Spoon preserves over top, evenly. In small bowl, combine reserved mixture and almonds. Sprinkle over top. Bake @ 350 degrees for 45-55 min. until golden brown.

Easy Italian Stew

2 T. Zesty Italian Dressing

1 lb. italian sausage

2 cans chicken broth

1 pkg. frozen stir-fry vegs. (16 oz - mixture of sliced peppers & onions)

1 can (15 oz) cannelini beans, rinsed

1 can (14 1/2 oz) italian diced tomatoes, undrained

1 c. elbow macaroni, uncooked

1 c. mozzerella

Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break sausage into small pieces. Add broth, stir-fry vegs, beans and tomatoes; bring to a boil. Stir in macaroni*; simmer on med-heat 8 to 10 minutes. Serve topped with cheese.

*Instead of cooking noodles in the stew, cook the noodles separately and them add them to stew. Then, if you have leftovers the noodles don't get mushy.

Chicken Stroganoff

This recipe is super easy to throw together but is very rich and yummy.

4 chicken breasts, frozen

1/2 C. butter

1 package Good Seasons Italian Dressing

Place all three ingredients in a crockpot. (Make sure to use frozen chicken breasts.)

Cook 4 - 6 hours.

1 package cream cheese

1 can cream of mushroom soup

Heat over low until melted, don't let boil. Mix together with chicken mixture. Serve over egg noodles.