Mom's Banana Bread

I don't know why it took so long to get my Mom's banana bread recipe up on the blog.  This banana bread always turns out perfect!  -Kristin

3 mashed bananas

3/4-1 cup sugar

2 eggs

2 Tablespoons sour cream

1/2 cup oil

1 2/3 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon salt

dash of nutmeg

1 teaspoon baking soda

• Beat together the bananas with the sugar till creamy.
• Then beat in the eggs, sour cream and oil. .
• In a separate bowl combine the dry ingredients and then stir into the wet.
• Put in a greased loaf pan and bake at 350 for 1 hour and 15 minutes.

Slow Cooker Pinto Beans

I have been searching for a more flavorful pinto bean recipe to use on rice or tortillas.  This is it.  These beans turn out great and are great to use in place of refried beans.  We really like these beans on rice with cheese, sour cream, jalapenos and avocado.  -Kristin

1 pound dried pinto beans, rinsed and sorted and soaked overnight (directions on bag)

1/2 teaspoon pepper

1 teaspoon garlic powder

2 garlic cloves, minced

1 Tablespoon chili powder
1/2 teaspoon cumin

1/2 teaspoon oregano

3 bay leaves

• Put bean in the bottom of slow cooker.
• Cover with water, plus 2 inches over.
• Stir in seasonings.
• Cook on low for 10-12 hours or till done.  Add more water if necessary.  
• When beans are done cooking, drain off extra liquid.
• Then remove bay leaves and stir in the following.

1 1/2 - 2 teaspoons salt, or more to your taste

1/3 cup salsa, optional

Chewy No Bake Granola Bars

I adapted this recipe from http://amy-newnostalgia.blogspot.com/  These are very good and quick to whip up!  -Kristin

4 Tablespoons butter

1/2 cup packed brown sugar

1/4 cup honey

2-1/2 cups dry oatmeal

1/4 cup wheat germ

2 Tablespoons ground flax seeds  

1/2 cup Craisins

1/2 cup sunflower seeds

1/2 cup semisweet chocolate chips 

• In a saucepan, begin to melt the butter and then add the brown sugar and honey.
• Bring the mixture to a boil and then lower the heat and simmer until the sugar dissolves, about 2 minutes. Remove from the heat.
• Add the remaining ingredients, except for the chocolate chips.  Stir well.
• Then stir in the chocolate chips.
• Press the mixture into a 9x13 pan and set in the fridge until firm, about 15 minutes.

Southwestern Egg Rolls

I got this recipe years ago from a friend and am just now getting around to making them.  These were a hit with my family!  They are awesome served with guacamole!  -Kristin

2 cups frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
2 cups chopped, fresh spinach or 1 (9 oz)  package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded sharp or Mexican cheese
1 (7oz) can diced green chilies, drained
4 green onions, finely chopped (opt)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package of egg roll wrappers

• Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• In a large bowl mix together corn, beans, spinach, cheese, chilies, onions, cumin, chili powder, salt and cayenne pepper. 
• Divide the filling up among the wrappers.  Follow the directions on the package to fold.
• Place on baking sheets and bake for 15 minutes, flipping halfway through cooking time.

Slow Cooker Chicken Parmesan

This is quick and easy to put together and the result is delicious. -Kristin

4 boneless, skinless chicken breasts 
1/2 cup Italian Seasoned Bread Crumbs 
1/4 cup Parmesan Cheese 
1/4 teaspoon black pepper 
1/4 teaspoon kosher salt 
1 Tablespoon olive oil 
1 egg, beaten 
1-2 cups shredded mozzarella cheese 
favorite jarred marinara sauce

• Spread the 1 TBSP of olive oil into the bottom of your slow cooker. 
• Beat the egg with a fork in a separate bowl. 
• Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. 
• Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. 
• Place the chicken breast pieces in the bottom of the slow cooker.
• Layer 1-2 cups of mozzarella cheese on top, depending on how much cheese you like. 
• Cover chicken and cheese with entire jar of marinara sauce. 
• Close lid and cook on low for 6-7 hours or high for 3-4. 
• Serve with your favorite pasta.

Three Cheese Chicken Pasta

I changed a recipe a bit and turned out with this combination.  This makes a large amount and would be great to serve to company.  -Kristin
 
16 ounce package fusili pasta (or something similar), uncooked
2 (10 oz.) packages frozen chopped spinach, thawed
5 cups diced, cooked chicken
2 teaspoons dried basil leaves
2 (28 oz.) jars spaghetti sauce
1/2 teaspoon garlic powder
1 1/2 teaspoons garlic salt
1 teaspoon salt
2 cans (14-1/2 oz.) diced tomatoes, drained
6 ounces of cream cheese, cubed
3 cups shredded mozzarella cheese, divided
Parmesan cheese

• Cook noodles according to directions then drain.
• Simmer together the cooked chicken, basil, spaghetti sauce, garlic powder, garlic salt, salt and diced tomatoes.
• Stir in the the cubed cream cheese and spinach and heat until the cream cheese is melted through.
• Mix together the noodles with the sauce and 1 1/2 cups of the mozzarella cheese.
• Pour mixture into a lightly greased lasagna pan.
• Top with remaining mozzarella cheese and sprinkle with Parmesan cheese.
• Bake at 375 for 25-30 minutes.

Quick Garlic Knots

I was making a nice Italian meal and needed/wanted some garlic bread to go with it.  I had some refrigerated biscuits and did this to them...the result was delicious.  Nothing super genius here and maybe people already do this and I am the last to find out!  Either way, I don't want to forget...was yummy!  -Kristin

Refrigerated biscuits
Oil
Garlic powder
Garlic salt
Oregano

• Preheat oven to 400.
• Roll biscuits into a rope (like 6 or 8 inches) and knot.
• Bake for 8-10 minutes or until lightly browned.
• Right out of the oven brush with oil.
• Then sprinkle with seasonings.