• 3/4 cup butter
  
• 2 1/8 cups white sugar
  
• 3 eggs
  
• 2 teaspoons vanilla extract
  
• 3 cups all-purpose flour
  
• 1 1/2 teaspoons baking soda
  
• 1/4 teaspoon salt
  
• 1 1/2 cups buttermilk
  
• 2 teaspoons lemon juice
  
• 1 1/2 cups mashed bananas
  

Frosting

• 1/2 cup butter, softened
  
• 1 (8 ounce) package cream cheese, softened
  
• 3 1/2 cups confectioners’ sugar
  
• 1 teaspoon vanilla extract
  

Directions

• Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9×13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
  
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
  
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
  
• For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioner’s sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
  

¼ cups plus 2 tablespoons olive oil, divided

Juice of 1 lemon (about 2 tablespoons)

½ teaspoons salt

½ teaspoon pepper

2 cloves finely minced garlic, or to taste

½ teaspoon crushed red pepper flakes

Heat the oven to 475 degrees

In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, and then place them in a single layer on a rimmed baking sheet.

Roast the Brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 15 minutes. Toss the Brussels sprouts every few minutes for even coloring.

While the Brussels sprouts are roasting, in a large bowl, whisk together the remaining one-fourth cup olive oil, lemon juice, salt, pepper, garlic and red pepper flakes to form a dressing.

When the Brussels sprouts are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.

Spinach Base:

½ pound smoked bacon, finely chopped

1 bunch green onions, finely chopped

1 onion, finely chopped

1 tablespoon chopped garlic

1 teaspoon salt

¾ teaspoon pepper

1-1/2 tablespoons butter

In a large skillet, cook the chopped bacon over medium high heat until browned and crisp, stirring frequently, about 15 minutes.

To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes.

Stir in the butter, and then puree the mixture in a blender.

You can make up to this point ahead of time, then refrigerate.

¼ cup plus 2 tablespoons flour

1-1/2 cups milk

¾ cup half and half

2 pounds spinach, cleaned and chopped

When ready to prepare dish, retrieve Spinach Base from above.

Heat this spinach mixture in a large skillet over medium heat until warm. Gradually whisk in the flour until incorporated. Cook over medium heat for 10 minutes to cook out the flour taste, stirring frequently.

While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.

When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.

Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.

Remove from heat and serve immediately. This makes about 8 servings.

½ of 1 lb package linguine

1 cup fresh or frozen broccoli florets

2 tbsp. butter

1-1/4 lb skinless, boneless chicken breast halves, cut into 1-1/2 pieces

1 can cream of mushroom soup

½ cup milk

½ cup grated Parmesan cheese

¼ tsp. ground black pepper

Prepare linguine according to package directions in 3-quart saucepan.

Add broccoli during last 4 minutes of cooking time.

Drain linguine mixture well in colander.

Heat butter in 10″ skillet over medium high heat. Add chicken and cook until well browned and cooked through, stirring often.

Stir soup, milk, cheese, black pepper and linguine mixture in skillet and cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

STEP 1:

4 tablespoons melted butter
4 tablespoons water
1 cup milk
1 egg, beaten
1 tablespoon sugar

Place these ingredients into the bread machine.

STEP 2:

1/2 small box instant pudding
1/2 teaspoons salt
4 cups bread flour
2.2 teaspoons yeast

Mix pudding, salt, and flour and place in machine in the listed order, making sure to place wet ingredients in the bottom, then dry ingredients on top. Create well, add yeast. Mix on dough setting. Using a rolling pin, roll out on flat surface using flour on the surface and on the rolling pin to about 16″ x 20″.

STEP 3:

3/4 cups brown sugar
1 tablespoon cinnamon
1/4 cup flour
1/2 cup butter
Sprinkle chopped nuts and raisins to taste–or none–this is totally optional

Mix these ingredients together, making a paste.Place this mixture on the dough.

Roll into a long log, cut into 1/2″ slices. Place into well greased 9 x 12 pan (preferably glass). Let rise for about 45 minutes. Bake at 350° for 12 minutes, or until golden brown.

Save yourself lots of cleanup time by greasing the bottom of the pan, then laying parchment paper, then greasing the paper again.

After you take the rolls out of the oven, wait 2 minutes, then turn over on a tray to cool.  This will allow the cinnamon mixture to disperse throughout the rolls, and not just stay on the bottom of the pan.

STEP 4:

Frost with:
1 cup powdered sugar
4 ounces cream cheese
1/4 cups butter
pinch of salt
1 tablespoon vanilla
1 tablespoon milk

Mix together and wait for a few minutes  for the rolls to cool before frosting.

Enjoy!

1. Mix softened butter, sugar, eggs and vanilla together.
   
2. Combine the flour, baking soda, salt, baking powder and add the flour mixture to the butter mixture.
   
3. Fold in chocolate chips, walnuts (if adding) and rolled oats.
   
4. Roll into little balls flattening with a fork on a greased cookie sheet and bake until golden brown @ 350F. (makes 2 dozen)
   

Make pasta according to package directions. Chop vegetables into small pieces.

When pasta is cool, combine all ingredients above.

Dressing

1/4 Cups vinegar
1/2 Cups salad oil
2/3 Cups sugar
1/3 Cups catsup
1/4 teaspoons pepper
1 Teaspoon salt
1 Teaspoon Garlic salt

Mix these ingredients and heat until they are thoroughly combined. Let stand until cool.

Pour over pasta and refrigerate for several hours.

1/2 teaspoon each: garlic, salt and paprika
1/4 cups margarine or butter
2 chicken bouillon cubes
1/4 cups boiling water

Beat egg with 1 tablespoon fresh lemon juice; combine flour, garlic, salt and paprika.

Dip chicken into egg mixture, then into flour mixture.

Melt butter in skillet.

Add chicken and brown on both sides.

Dissolve buillon cubes in boiling water; add remaining lemon juice.

Pour over top of chicken in the skillet.

Cover and simmer for 20 minutes or until tender.

Serve with rice or noodles.

Tips:     Make sure chicken breasts aren’t too thick.

    After it’s done simmering for 20 minutes or so, let it sit out until it’s about room temperature before you remove the breasts.

    This will ensure that you don’t lose the breading when transferring it to a serving dish.

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9×13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.

Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.

Spread the melted chocolate chips over the top. Let cool and cut into squares.