Monkey Bread

1/2	cup butter
1	cup sugar
2	eggs
1	cup mashed banana (3 medium)
2	cups all-purpose flour
1	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt 1 Bag of chocolate chips and peanut butter chips Optional topping:
2	tablespoons chocolate frosting
1	tablespoon creamy peanut butter

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1.	Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
2.	Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanut chips and chocolate chips. Pour into pan.
3.	Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4.	Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread.

Whole Wheat Bran Muffins

Ingredients

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/2 cup apple sauce
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Sausage Cornbread Casserole

Ingredients

• 1 pound ground pork breakfast sausage
• 1 (16 ounce) package dry corn bread mix
• 1 (15 ounce) can cream style corn
• 5 fluid ounces water
• 1 medium onion, diced
• 4 fresh jalapeno peppers, diced
• 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
3. In a medium bowl, mix corn bread mix, cream style corn and water.
4. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
5. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Recipe by Christian from allrecipes

Chicken-Etti

From the show 19 kids and Counting

1 pkg spaghetti noodles

3 C Chicken cubed

1/4 C green pepper

1 C chicken broth

1 lb Cheese

1 can diced tomato

1 Can cream of chicken soup

cook chicken and cube

cook spaghetti

combine rest of ingredients and chicken and spaghetti

Stir until combined

cook 350 40 minutes covered

Bunny Cake

what you need!

2 baked 9-inch round white cake layers, cooled

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut

suggested decorations (licorice, gumdrops, jelly beans)

make it!

LEAVE 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in diagram. (See Tip.) Cut out bunnies ears and teh rest will be the bow tie. Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.

FROST cake with remaining COOL WHIP.

SPRINKLE with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

kraft kitchens tips

SIZE-WISE

Sweets can be part of a balanced diet but remember to keep tabs on portions.

SPECIAL EXTRA

For a pink bunny cake, prepare as directed substituting 1 tub (6 oz.) COOL WHIP DIPS Strawberry Crème for the regular COOL WHIP. Or, to decorate the bunny cake with tinted coconut, mix 1/2 tsp. water with a few drops of food coloring. Add to some of the coconut in resealable plastic bag. Seal bag; shake until coconut is evenly tinted. Sprinkle center of bunny's ears with tinted coconut; sprinkle remaining coconut onto rest of cake.

Recipe by Kraftfsoods.com

Chocolate Chip Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1 bag mini semi-sweet chocolate chips
• 3 tablespoons white sugar
• 2 tablespoons brown sugar
• 1tsp vanilla extract

Directions

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, 1 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil, vanilla, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
4. Bake for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Recipe by Janice on Allrecipes.com altered by me

Buffalo Chicken Chili

1 tablespoon extra-virgin olive oil (EVOO)

• 2 tablespoons butter
• 2 pounds all-white meat ground chicken breast
• 1 large carrot, peeled and finely chopped
• 1 large onion, chopped
• 3 ribs celery, finely chopped
• 5 large cloves garlic, chopped
• 1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1/4 to 1/2 cup hot sauce, depending on how hot you like it
• 1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
• 1 15-ounce can crushed tomatoes
• 1 7-ounce bag yellow corn chips
• 1 7-ounce bag blue corn chips
• 3/4 pound blue cheese, crumbled, recommended type Maytag Blue
• 1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)
• 
  

Preheat oven to 375°F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Recipe by Rachel Ray on Food Network Channel

Short Ribs

SHORT RIBS
1 CUP OF RED WINE
3 TBSP DIJON MUSTARD
1/2 ONION DICED
2 cups beef broth
egg noodles
PUT SALT AND PEPPER ON THE SHORT RIBS AND THEN BROWN THEM IN A PAN.
THEN POUR INTO THE CROCKPOT AND PUT THE RIBS LAST. COOK ON LOW FOR 8 HOURS AND SERVE OVER EGG NOODLES.
PS. TAKE THE SHORT RIBS OFF THE BONE BEFORE SERVING.

in the crockpot pour

Recipe by Aja Marshall

Chocolate Chip Zucchini Bread

Ingredients

• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chipes

Directions

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts and chocolate chips; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Recipe by Kristen on Allrecipe and altered by me!

Stuffing Stuffed Chicken in Wine Sauce

stove top

thick chicken breasts

flour

salt and pepper

1 cup white wine

1 cup chicken broth

cook stovetop

butterfly chicken

stuff with stuffing and hold with toothpick

brown in skillet

take out and use same skillet for gravy

add wine and broth

add flour to thicken until desired thickness

add chicken back to skillet, cover and simmer at least 10-15 minutes

longer you simmer, more tender chicken is.

Recipe by Danielle G

Vanilla Sweet Potatoes

4-6 sweet potatoes

1 T vanilla extract

1 T maple Syrup

1 T brown sugar

1 T butter

peel, cube, and boil potatoes

add butter, vanilla, maple syrup and brown sugar

beat on medium speed until all mashed

Can top with marshmallows and bake on 350 until marshmallows are brown.

For a yummy pecan crust mix these up and top then bake

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/2 cup butter (melted)

Chicken and Rice

Arroz Yellow Rice

Chicken breast

1 can cream of chicken

1 can cream of celery

1 cup milk

1 box frozen peas

cook rice according to directions

bake chicken breast and season with salt and pepper

in pan add soups and milk and bring to boil

cook peas

then add chicken to soup mix

then add peas to soup mix

then top over rice

Peanut Butter Honey Chicken

1 cup peanut butter

1/4 cup honey

chicken breasts

bread crumbs

combine peanut butter and honey in a bowl

microwave for 30 seconds

dip chicken in peanut butter mix

then dip chicken in bread crumbs

bake 375 for 15 minutes if thin chicken breasts

cook longer if thick chicken breasts

Bean Soup Deluxe

2 can black beans

1 can refried beans

1 can white kidney beans

1 can red kidney beans

1 can diced tomato

shred cheese

sour cream

2 cups chicken broth

add all beans, tomato, and broth in pan, bring to boil, then simmer for 30 minutes.

pour in bowl, top with some sour cream and cheese.