Banana Bread

• 3 ripe bananas
• 1 cup sugar
• 1/2 cup butter, at room temperature
• 2 eggs, well beaten
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup walnuts

Mash bananas and set aside. In a large bowl, cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl, sift together flour, baking soda, and salt. Add to first mixture and stir together. Stir in nuts. Place in two greased 9x5 inch loaf pans and bake at 350 for 25 minutes. Reduce heat to 275 F and bake for an additional 20 - 25 minutes or until toothpick comes out clean. Makes 2 loaves.

*Taken from the Essential Mormon Cookbook

Lindsey's Chicken Parmesan

Preheat oven to 350 F

• 5-6 Boneless skinless chicken breasts (thawed)
  
• Block of Mozzarella Cheese
• Italian Bread Crumbs
• Newman's Own "Sockarooni" Spaghetti Sauce
• 2 eggs and a splash of milk
• Whole Wheat Spaghetti

Dip each chicken breast in the eggs/milk mixture and then cover both sides with bread crumbs. Lay flat in a greased 9 x 13 baking dish. Bake at 350 for 30-40 minutes. Take out of oven and cover each piece of chicken with a thick slice of mozzarella cheese. Pour spaghetti sauce over each piece of chicken and bake for another 10-15 minutes.

Suggested Sides:

• Mixed Vegetables or Roasted Asparagus (recipe follows)
  
• Garlic Bread (recipe follows)
  
  And don't forget to heat extra sauce for the pasta and dipping sauce for bread!

Garlic Bread

• Loaf of French Bread
• Parmesan Cheese, the sprinkly kind
• Garlic Salt
• Butter

Preheat oven to 350 F. Slice loaf down the middle to end up with two long halves. Spread butter over bread. Lightly sprinkle garlic salt then sprinkle a thick layer of Parmesan Cheese. Bake in oven for about 8 - 10 minutes and then broil for about 1 minute. Bread is perfect when it's golden, not brown. (When broiling, be careful not to burn the bread! It happens quick.)

Cheesy Chicken & Broccoli Casserole

Preheat oven to 350

2-3 Chicken Breasts
1 cup Broccoli Florets
2 Cans Crm. of Chicken Soup
1/2 Cup Mayo
2 Tbsp. Lemon Juice
2 Tbsp. Curry Powder
2 Cup Shredded SHARP Cheddar Cheese
white rice

Boil chicken in water until cooked all the way through. While boiling chicken, mix all ingredients into baking dish saving some cheese to cover top of casserole. Chop chicken into small pieces while boiling broccoli in the same water. Mix chicken and broccoli in with the rest of ingredients and cover with a thin layer of cheese. Bake in a 9 x 13 dish for 30 min at 350. Serve over white rice!

Crock Pot: BBQ Pulled Pork Sandwiches

• 4 pounds pork shoulder roast
• 3 tablespoons Lawry's or any rotisserie Seasoning
• 1 red onion, thinly sliced (this is optional - I made this without an onion and couldn't tell the diff.)
• 2 cups water
• 16 ounces barbeque sauce (Sweet Baby Ray's is our favorite)

Rub roast with rotisserie blend. Place roast in crock pot or slow cooker and top with onions. Cover roast with water and slow cook for 8 to 10 hours. Remove pork, discard layer of fat as well as any water and grease remaining in pot. When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the crock pot along with the barbeque sauce. Heat for 1 to 2 hours. Serve on your favorite roll.

Crock Pot: Chicken & Green Chilies

• 4-6 boneless, skinless chicken breasts (I use frozen)
• 1 can (10.75 oz) cream of chicken soup, condensed
• 2 cans (4 oz each) HOT chopped green chiles, with liquid
• Sharp Cheddar Cheese

Place chicken in greased 4 1/2 to 6 quart crock pot. Combine remaining ingredients and pour over chicken. Cover and cook on low heat 4-6 hours or on high heat 3-4 hours. Makes 4-6 servings.

Serve over white or brown rice and sprinkle with shredded Sharp Cheddar Cheese.

(Don't be afraid of the hot green chiles, they make a great flavor that no one would mind.)

Cinnamon Rolls

Make dough the day before.

1cup water
1cup butter
3/4 cup sugar
2 teaspoons salt
1cup cold water
4 eggs,slightly beaten
2 (0.25-ounce) packages yeast
1/2 cup warm water
7 1/2 cups flour
1/2 cup butter
1 cup brown sugar
1/4 cup cinnamon
1 recipe Powdered Sugar Glaze

Powdered Sugar Glaze

1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla

In a large pot bring 1 cup water to a boil. Add the 1 cup butter,sugar, and salt. Remove from heat. Add 1 cup cold water. When mixture is lukewarm, add beaten eggs. In a separate bowl, dissolve yeast in the 1/2 cup warm water. Allow yeast to rise about 5 minutes, until foamy. Stir into mixture. Add flour and stir together. Cover pan with lid and refrigerate overnight.

When ready to roll out, divide the dough into thirds. Lightly flour surface of bread board. Roll dough out into a 12x6 inch rectangle about 1/2 inch thick. Spread each rectangle with one third of the softened butter. In a bowl combine brown sugar and cinnamon. Sprinkle one third of brown sugar and cinnamon mixture over surface of dough.

Roll up jelly roll style and cut into about 12 rounds. Place on greased baking sheet. Follow same procedure with other two portions of dough.

Let raise 2-3 hours. Bake one sheet at a time at 375 for about 15 min. or until lightly browned. Spread with Powdered Sugar Glaze while still warm. Makes 3 to 4 dozen cinnamon rolls.

These taste just like Cinnabon's recipe!

*Recipe taken from The Essential Mormon Cookbook

Roasted Asparagus

• Asparagus
• Extra Virgin Olive Oil
• Garlic Salt

Preheat oven to 425 degrees F.

Cover baking sheet with foil. Spread asparagus onto sheet. Drizzle with olive oil and sprinkle with garlic salt. Roast 10-15 minutes turning them halfway through, until tender.

A fun idea: Throw a few scallions in with the asparagus to roast. Wrap individual portions of asparagus with scallions to tie into bundles.

Frozen Key Lime Pie & Whipped Cream

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted
• For the filling:
• 6 extra-large egg yolks, at room temperature
• 1/4 cup sugar
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons grated lime zest
• 3/4 cup freshly squeezed lime juice (4 to 5 limes) -- I just use bottled lime juice

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

Whipped Cream

• 1 Cup Heavy or Whipping Cream, chilled
• 2 Tbsp. Confectioners Sugar (powdered sugar)

Whip the cream and sugar until nearly stiff and soft peaks form .

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.