Banana Chocolate Chip Cookies

These are very yummy and extremely soft! I find they're a good alternative to banana bread when you've got some ripe bananas to use up.

Ingredients:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 2/3 cup butter, softened
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups mashed bananas (about three ripe bananas)
* 2 cups semisweet chocolate chips -- but I used a little more than that... :-)

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.

2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.

3. Bake in preheated oven for 12 to 15 minutes.

Balsamic Vinegar Marinade

From allrecipes.com...the recipe says to let it marinate for 10 minutes per side, but you can put the marinade in a ziploc and marinate as long as you want. I always say the longer you let it marinate, the better! i also don't see why you couldn't marinate, then broil or grill this recipe. We ate it with brown rice and a veggie, but I think it'd be really good cut up over pasta or salad, too. Great, easy recipe...

Ingredients:
* 1/3 cup balsamic vinegar
* 1/2 cup chicken broth or vegetable broth
* 2 tablespoons white sugar
* 1 clove garlic, minced
* 1 teaspoon dried Italian herb seasoning
* 4 skinless, boneless chicken breast halves, or pork, turkey, or tofu
* 1 tablespoon olive oil

Directions:
1. Whisk together the balsamic vinegar, chicken or veggie broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts or whatever you're marinating in the marinade, and marinate for 10 minutes on each side.

2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Creamy Chicken and Pasta

Ingredients:
* 8 oz penne
* 3 small carrots, peeled and sliced into coins
* 2 cups broccoli flowerets
* 1 medium-sized zucchini, sliced
* 1 cup frozen peas
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1/2 tsp salt, divided
* 1/4 tsp black pepper, divided
* 1 Tbsp olive oil
* 3/4 cup heavy cream
* 1 cup parmesan cheese
* Pinch nutmeg

Directions:

* Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli, and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.

* Meanwhile, sprinkle chicken with 1/4 tsp of the salt and 1/8 tsp of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.

* Add cream, cheese, the remaining salt and pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.

Red Velvet Layer Cake

I got this recipe out of The Nest magazine back in 2008 and it is a DELICIOUS and beautiful cake!

CAKE Ingredients:
* 3/4 cup (1-1/2 sticks) unsalted butter, softened
* 2-3/4 cups sugar
* 3 large eggs, at room temperature
* 6 Tblsp red food coloring
* 3 Tblsp unsweetened cocoa
* 1-1/2 tsp vanilla extract
* 1-1/2 tsp salt
* 1-1/2 cups buttermilk
* 3-1/3 cups cake flour (not self-rising), sifted
* 1-1/2 tsp cider vinegar
* 1-1/2 tsp baking soda

CAKE Directions:
* Preheat oven to 350 degrees. Grease and lightly flour 3 (9x2-in) round cake pans and line bottoms with waxed paper.
* In a large bowl, cream butter and sugar with electric mixer until fluffy. Add eggs one at a time; beat well.
* In a small bowl, whisk food coloring, cocoa and vanilla. Add to batter and beat well.
* In a measuring cup, stir salt into buttermilk. Add to batter in three parts, alternating with flour.
* In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well.
* Divide batter among 3 pans. Bake for 30-40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool for 1 hour. Remove from pans and frost.

VANILLA FROSTING Ingredients:
* 1-1/2 cup (3 sticks) unsalted butter, softened
* 8 to 10 cups confectioners' sugar
* 3/4 cup milk
* 1 Tblsp vanilla extract

VANILLA FROSTING Directions:
* Place butter in a large mixing bowl; then add 4 cups sugar, milk and vanilla.
* Using an electric mixer, beat for 3-5 minutes. Add remaining sugar, 1 cup at a time, beating well after each addition, until it's a good consistency for spreading.

Cherry Winks

I used to make these with my Babi for Santa Claus on Christmas Eve.

Ingredients:

* 2-1/4 cups all purpose flour

* 2 tsp baking powder

* 1/2 tsp salt

* 3/4 cup margarine or butter, softened

* 1 cup sugar

* 2 eggs

* 2 Tblsp fat-free milk

* 1 tsp vanilla

* 1 cup chopped nuts

* 1 cup finely chopped, pitted dates

* 1/3 cup finely chopped maraschino cherries

* 2-2/3 cups corn flakes (crushed to 1-1/3 cups)

* 15 maraschino cherries, cut into quarters

Directions:

* In a mixing bowl, stir together flour, baking powder and salt. Set aside.

* In a large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.

* Portion dough using level tablespoon. Shape into balls. Roll in corn flakes cereal. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.

* Bake at 350 degrees about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks.

Trina's Chocolate Chip Cookies

Ingredients:
* 2-1/4 cup unsifted flour
* 1 tsp baking soda
* 1 cup butter (2 sticks)
* 1/4 cup sugar
* 3/4 cup packed brown sugar
* 1 tsp vanilla
* 1 pkg (4 serving size) vanilla flavor instant jell-o pudding
* 2 eggs
* 12 oz chocolate chips (1 regular size package)
* 1 cup nuts (chopped) -- optional

Directions:
* Mix flour with baking soda.
* combine butter, sugars, vanilla, and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture.
* Stir in chips and nuts. (Batter will be very stiff)
* Drop about 2 inches apart onto ungreased cookie sheet.
* Bake at 375 degrees for 10-12 minutes. Take out of the oven and let sit on cookie sheet for a few minutes before removing to cooling racks.

Options:
* You can use vanilla pudding for regular-style (but still yummier) chocolate chip cookies, or you can use chocolate pudding for chocolate-chocolate chip cookies. You can also change out the flavors of chips!

Monterey Spinach Melts

This is a really easy appetizer recipe!

Ingredients:
* 1 pkg (16 oz) Cocktail rounds
* 1/4 cup finely chopped onion
* 1 small carrot, finely chopped
* 1 clove minced garlic
* 1 pkg (9 oz) frozen chopped spinach -- thawed and drained
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* salt and pepper to taste
* 4 oz monterey jack cheese, thinly sliced

Directions:
* preheat oven to 375 degrees.
* combine all ingredients except bread and cheese. Spread mixture onto bread rounds and place them on a baking sheet.
* top with a slice of cheese.
* Bake 10 to 12 minutes or until cheese is melted. Serve immediately.

Snickers Carmel Apple Salad

Ingredients:

* 6 - 2- 1/4 oz Snickers bars, chilled and chopped

* 6 granny smith or red delicious apples, cored and chopped into bite sized pieces

* 1 - 12 oz container Cool Whip

* 1 - 5 oz box instant vanilla or butterscotch pudding mix

Directions:

* Mix cool whip and dry pudding mix together. Add chopped apples and Snickers. Chill for one hour.

Optional:

* Drizzle 1/2 cup caramel ice cream topping or caramel apple dip over the top of the salad and sprinkle with 1/2 cup chopped peanuts for garnish.

Chicken Macaroni

This is a nice and easy casserole that has a good combination of flavors.

Ingredients:
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (4 ounces) chopped green chilies
* 1/2 cup chicken or vegetable broth
* 1/2 cup finely chopped onion
* 1/2 teaspoon pepper
* 2 cups cooked whole grain elbow macaroni
* 1 cup cubed cooked chicken
* 1 cup (4 ounces) shredded cheddar cheese

Directions:
* In a bowl, combine the first five ingredients.
* Fold in the macaroni and chicken.
* Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese.
* Bake, uncovered, at 350° for 30 minutes or until bubbly.

Ranch Chicken Nuggets

This is a quick meal with some brown rice and a veggie. I like it because it's much healthier than similar fried versions and I LOVE ranch dressing. :)

Ingredients:
* 1 1/2 cups croutons, crushed (I use either whole grain or ranch flavored croutons)
* 1/3 cup shredded parmesan
* 1 tsp dried parsley
* 1/4 tsp garlic powder
* 2 egg whites
* 1 Tbspn water
* 1 lb boneless, skinless chicken breasts
* Ranch for dipping

Directions:
* Mix crouton crumbs, cheese, parsley, and garlic powder together. In separate dish, mix egg and water.
* Dip chicken in egg wash and then in crumbs.
* Lightly spray pan with no stick spray to prevent sticking, if needed. Put on baking pan and bake at 450 degrees about 14-16 minutes. Makes 4 servings.

Garlic-Lime Marinade

This marinade would be great for tofu, chicken, turkey, or pork and can be done on the grill or in the broiler!

Ingredients:
* 1/3 cup soy sauce (I use the reduced sodium kind)
* 1/4 cup fresh lime juice
* 1 Tblsp Worcestershire sauce
* 1/2 tsp ground mustard
* 2 (or more) garlic cloves, minced
* 1/2 tsp pepper

Directions:
* Combine all and marinate in the refrigerator -- the longer, the better, but at least for 30 minutes

*Special note: To make it vegetarian or vegan, just leave out the worcestershire sauce!

Garlic Lovers' Chicken

I got this from Taste of Home.

Ingredients:
* 1/2 cup dry bread crumbs (I used seasoned)
* 1/3 cup grated parmesan cheese
* 2 Tblsp minced fresh parsley
* 1/2 teaspoon salt, optional
* 1/8 teaspoon pepper
* 1/4 cup milk
* 6 boneless, skinless chicken breast halves (1-1/2 pounds)
* 1-2 garlic cloves, minced (though, I used way more because we love garlic)
* 1/4 cup butter, melted
* 2 Tblsp lemon juice
* Paprika

Directions:
* In a large resealable plastic bag, combine the bread crumbs, cheese, parsely, salt and pepper. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture.
* Place chicken in a greased baking dish. Combine the butter, garlic, and lemon juice; drizzle over the chicken. Sprinkle with paprika.
* Bake, uncovered, at 350 degrees for 25-30 minutes. Yield: 6 servings

Hearty Bean and Barley Soup

I got this recipe from my mom and it is SO delicious and full of antioxidants. This is good with a crusty loaf of bread.

Ingredients:
* 1 Tblsp olive oil
* 2 large carrots, coarsely chopped
* 2 stalks celery, sliced
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 can (14 1/2 oz) diced tomatoes, undrained
* 2 cans (14 oz each) vegetable broth
* 1 can (15 oz) red kidney beans, rinsed and drained
* 1/4 cup pearl barley
* 2 cups firmly packed chopped fresh spinach

Directions:
* Heat oil in stockpot. Add carrots, celery, onion, and garlic and cook until tender.
* Add tomatoes, broth, beans, and barley. heat to boil. Reduce heat, cover and cook 30 minutes or until barley is done. Stir in spinach and season with coarsely ground pepper to taste. Heat through. Serves 6