Banana Cake

2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts & 1/2 c. raisins

Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.

Strawberry Rhubarb Pie

I haven't tried this yet, but want to. If you do, let me know how it turns out!

1 1/4-1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into 1/2" pieces
2 c. sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie

In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.

Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Bake at 350 degrees for 1 hour.
Recipe from COOKS.COM

Greg's Good Salad

Here is the recipe for Greg's Good Salad that Shauna requested!!

3/4 cup vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
2 bunches (1 pound each) romaine
2 cups chopped tomatoes
1 cup (4 ounces) shredded Swiss cheese
2/3 cup slivered almonds, toasted (optional)
1/2 cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup Caesar salad croutons

In a jar with a tight-fitting lid, combine oil, lemon juice, garlic,salt and pepper: cover and shake well. Chill. In a bowl, toss romaine,tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon.Shake dressing; pour over salad and toss. Add croutons and serve immediately.
Serves: 14

Enjoy!

Cream Cheese Brownie Pie

This is fabulous!

1 Pillsbury Pie Crust, softened
3 eggs
1 pk cream cheese (8 oz)
1 Pillsbury Think 'n Fudgy Hot Fudge Swirl Deluxe Brownie
Mix (15.1 oz)
3 tablespoons sugar
1/4 cup oil
1 teaspoon vanilla
2 tablespoons water
1/2 cup chopped pecans or almonds

Prepare pie crust using directions on package. Use a 9-inch pie pan. In medium bowl, combine cream cheese, sugar, vanilla and 1 egg. Beat until smooth. In large bowl, combine brownie mix, oil, 1 tablespoon water and remaining 2 eggs. Spread 1/2 cup brownie mixture in bottom of crust lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture. Spread evenly. Sprinkle with pecans or almonds.Once baked, place hot fudge packet in small bowl. Microwave for 30 seconds. Stir in remaining tablespoon of water. Drizzle hot fudge over top of pie.

Heat over to 375 F. Bake for 40-50 minutes or unitl center is puffed and crust is golden brown. After you apply the topping, cool for 3 hours.

Enjoy!

Eggnog Pumpkin Pie

Just in time for Thanksgiving! If you are looking for a good Pumpkin Pie recipe, you have come to the right spot. This recipe is from the Taste of Home Oct./Nov. 2006 edition. Doubling this recipe can be tricky, so if you want the doubled measurements, just email me. Enjoy!
Yield: 6-8 servings

Eggnog Pumpkin Pie

1 can (15 oz.) solid-pack pumpkin

1-1/2 tsp. pumpkin pie spice (see recipe below)
1-1/4 c. eggnog
1/4 tsp. salt
2/3 c. sugar
1 Pillsbury unbaked pie crust
3 eggs

Combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into pastry shell.Bake at 375 for 60-65 minutes or until a knife inserted in the center comes out clean.
Cool and refrigerate until serving.

Pumpkin Pie Spice

2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. all spice

Combine all ingredients. This will make enough for two pies.

The picture included is a picture of the end result!

Rosie's Mushroom Chicken Casserole

Here is one I created! This will serve 4.

1 package of Tyson chicken tenders
2 cans of Campbells Cream of Mushroom Soup
1/2 c. milk
French's Onions
Optional: You can add veggies to this recipe also. I use green beans, broccoli and peas.

Combine the chicken (not cooked) with the cans of soups and milk in a glass casserole dish. Stir in the veggies. Bake at 375 covered for 30 minutes or until chicken is tender.

Top with Frenches Onions and bake for additional 5-10 minutes. Serve with rice.

Enjoy!

Mama's Lasagna

Here is my lasagna recipe!

1 box of no-cook lasagna ( I use Barilla)
32 oz. spaghetti sauce (I use Barilla)
(you can use more sauce if you want a saucey lagagna)
24 oz. ricotta cheese
1 1/2 lbs. ground meat
3 c. shredded mozzarella cheese
2 eggs

Brown meat and drain. Add the meat to the spaghetti sauce and simmer. In a bowl combine the ricotta cheese and eggs, set aside. Once sauce is hot, put a about 1/2 cup on the bottom of your oblong pan. Place four lasgna noodles down (we like noodly lasgna, so add less if you are all about sauce!), next cover noodles with cheese mixture, then sauce. Next sprinkle with mozzarella cheese. Repeat the noodles, cheese mixture, sauce and mozzarella. You will finish up your lasagna with the mozzarella cheese.

Bake at 375 for 1 hour. Cover with foil. When you have 5 mintues left, take the foil off.

Enjoy!