2 2/3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups granulated sugar
1 cup vegetable oil
4 eggs, beaten
2 teaspoons vanilla
4 cups coarsely chopped apples (about 3-4 medium)
1 cup raisins
1 cup chopped pecans
2 teaspoons sugar mixed with 1/4 teaspoon cinnamon

1. In a bowl, combine flour, baking soda, salt, and spices.

2. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Add the dry ingredients and mix until well blended.

3. Grease 2 9x5-inch loaf pans and line bottoms with waxed paper. Grease waxed paper. Pour batter into pans, smoothing the top with a spatula or spoon. Bake for 20 minutes at 325°. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 40-45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

4. Cool for 10 minutes; turn out onto a rack. Slice and serve or freeze.

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2 cups Original Bisquick mix
3/4 cup quick-cooking oats
2/3 cup sugar
1 cup mashed very ripe banana (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

1. Heat oven to 350F. Grease bottom of loaf pan, 9x5x3 inches.
2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes one loaf.

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3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
½ cup milk
2 cups white sugar
2 cups peeled, pitted, and chopped peaches

Preheat oven to 400°. Line 16 muffin cups with paper liners.

In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, milk, and sugar. Stir into the dry ingredients just until moist. Fold in the peaches and place into the muffin cups.

Bake for 25 minutes or until toothpick inserted in the center of the muffin comes out clean. Cool 10 minutes before turning out onto wire rack to finish cooling.

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3 ½ cups flour
3 cups granulated sugar
½ tsp baking powder
2 tsp. baking soda
1 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup water
1 cup vegetable oil
2 cups crookneck squash (cooked until soft and cooled)
4 large eggs

 Spray three 9x5” loaf pans with vegetable spray. Preheat oven to 325º.

To prepare squash, peel it, and cut into 2” pieces. Put into a microwavable dish and cook on high for 15-20 minutes or until soft. THEN measure 2 cups of squash.

Combine dry ingredients. Add water, oil, eggs, and squash. Beat just until moistened. Pour into prepared pans. Back one hour and fifteen minutes or until a toothpick inserted into the center of the loaf comes out clean.

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6 cups torn romaine (usually 1 ½ heads)
8 oz. Brie
1 Tbsp. cornstarch
1 lb. fresh cherries, pitted and halved
1 small pkg. slivered almonds
Poppy seed dressing

Tear romaine into salad bowl. Cut Brie into bite-size pieces and put into a resealable plastic bag with the cornstarch. Shake to coat the pieces. Place Brie on top of the romaine. Top with cherries and almonds. Serve dressing separately and the leftover salad will keep for 2-3 days.

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1 medium head lettuce, torn
1 cup fresh minced parsley
4 hard-cooked eggs, sliced
2 large tomatoes, diced
1 package frozen peas, defrosted (or fresh peas)
6 bacon strips, cooked and crumbled
1 cup cheddar cheese, shredded
1 small red or Vidalia onion, shopped

DRESSING:
1 ½ cups mayonnaise
½ cup sour cream
1 tsp. dill weed
¾ tsp. dried or fresh basil
½ tsp salt
1/8 tsp pepper

In a large bowl, layer the salad ingredients in the order listed. In a small bowl, prepare the dressing. Carefully spread it over the top of the salad. Cover and refrigerate overnight. Make sure everyone knows to dig deep into this salad to get all the goodies!

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2 medium potatoes, peeled, cooked, and cubed
2 large tomatoes, cut into medium pieces
1 cucumber, diced
2 stalks celery, chopped
1 pepper, cut into medium pieces
1 carrot, peeled and shredded
3 radishes, sliced
(and any other veggies you might have in your garden!)

 

DRESSING:
1 ½ cups mayonnaise
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
1/3 tsp. sugar
¼ tsp. salt
1/8 tsp pepper

Mix it all and serve it up!

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2 oranges
2 apples
2 peaches
1container fruit-on-the-bottom pineapple yogurt

Peel and chop fruit. Add yogurt. Refrigerate several hours to blend flavors. Optional: add coconut or almond extract.

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Vegetable spray
3 cups grated zucchini, peeled and seeded, if necessary
2 tsps. Salt
3 large eggs
1 ½ cups flour
1 Tbsp. baking powder
½ cup vegetable oil
1 tsp. lemon pepper
2 tsp thyme (fresh is best)
1 cup chopped onion
2 cups grated cheddar cheese
1 tsp lemon zest

Preheat oven to 350°. Mist the inside of a 7 x 11” glass baking dish.
Stir together the zucchini and salt in a colander. Let it drain for 15 minutes, then press the water from the zucchini. Let drain 15 more minutes and press again.

Whisk together the eggs, oil, lemon pepper, and thyme. Then add the flour, baking powder, mixing well. Fold in the zucchini, onion, cheddar cheese, and lemon zest. The batter will be very stiff.

Scrape it into the prepared baking dish and press it evenly to the corners. Bake about 35 minutes or until golden brown. Let set 5 minutes before serving.

Serves 8 or makes delicious hors d’oerves when cut into bit-sized squares.

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1 1/2 pounds ground beef
1/2 cup water
1 envelope taco seasoning
2 packages (8 ounces each) cream cheese, softened
1/4 cup milk
2 medium tomatoes, seeded and chopped
1 cup chopped green onions
1 1/2 cups chopped lettuce
1/2 cup taco sauce
8 oz. shredded cheddar cheese
Corn chips

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasonings; simmer for 5 minutes.

In a large bowl, combine cream cheese and milk; spread on a 14-in. serving platter or pizza pan. Top with meat mixture. Sprinkle with tomatoes, onions, and lettuce. Drizzle with taco sauce. Sprinkle with cheddar cheese. Serve with corn chips. Yield: 8-10 servings.

Note: This makes a wonderful vegetarian dish if you use 2 cans of bean dip instead of the ground beef mixture.

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12 oz. cream cheese, softened
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/2 tbsp. chopped onion
Garlic salt to taste
6 oz. bottled cocktail sauce
1 pkg imitation flaked crab meat
2 tbsp. dried parsley flakes
Assorted crackers

Combine the first 5 ingredients. Spread mixture in a deep 10-inch glass pie plate. Pour cocktail sauce over mixture. Layer the crab on the sauce. Sprinkle parsley over all.
Cover with plastic wrap sealing edges of pie plate and refrigerate overnight. Serve chilled with assorted crackers. Yield 12 to 15 servings.

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4-5 apples, peeled and sliced
3 packages instant oatmeal (I use maple & brown sugar)
¼ cup flour
6 Tbsp butter
Optional: raisins, chopped walnuts

Place apples in a greased 8x8x2 pan.

If you want raisins and/or walnuts, sprinkle them over the appples before you add the topping.

In a separate bowl, cut in next three ingredients. Sprinkle over the apples.

Bake at 350º for 30 mins.  Serve with caramel sauce.

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4 cups flour
1 cup butter (two sticks, softened to room temperature)
1 1/2 cup sugar
1 t. vanilla
1/2 cup Irish Cream
2 eggs
1/2 t. salt
3 t. baking powder

Directions

Cream butter and sugar until fluffy. Add Bailey’s, vanilla, and eggs & continue to blend. Add flour, salt & baking powder. An electric mixer with a paddle works best. If you don’t have that, use your hands to mix in the last cup of flour.

Cover and refrigerate for at least 2 hours, or overnight.

Preheat oven to 350 degrees. Then roll out dough to about a quarter-inch thickness and cut into shapes. (I lay two rulers about 8 inches apart.  They I lay down a piece of waxed paper, 1/3 of the cookie dough, and top with another piece of wax paper. Then when I roll out the dough, the cutouts are an equal depth.) Bake 8-10 minutes (depending on thickness) on ungreased cookie sheet (or line with parchment paper) .The cookies look very slightly golden around the edges. The cookies will not brown, so watch carefully or the bottoms will get overdone.

Remove from cookie sheet and allow to cool on wire racks.

To make the glaze, melt two squares of baking chocolate with a pat of butter, then add 1 cup of confectioner's sugar and 2 Tbsp. Irish cream until you get a smooth consistency. Separate into different bowls to add different colors of food coloring. Brush onto cookies and top with jimmies or sprinkles.

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1 package angel food cake mix or 1 prepared cake
1 pkg. instant vanilla pudding
2 cups skim milk
1 8-oz. container Cool Whip
1 pint strawberries, cut into pieces
1 pint blueberries
Optional: 1 kiwifruit peeled and sliced or peaches, peeled and sliced

Bake the angel food cake and let cool. Trim the dark crust. Tear into small pieces.

Make pudding with the skim milk and fold in the Cool Whip.

Layer the cake, pudding mixture, and fruit. (I use a clear bowl.) Refrigerate several hours or overnight.

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4 cups crushed vanilla wafers (1 12-oz box)
2 cups finely chopped pecans or walnuts
1 cup confectioner’s sugar                                                                                                                                           1/4 cup unsweetened cocoa powder
1/2 cup bourbon, brandy, rum, Irish Mist, or my new favorite, creme de menthe
1/4 cup light corn syrup
3/4 cup confectioner’s sugar for coating

 

Combine all ingredients except the extra confectioner’s sugar. Shape into 1/2--inch balls. Roll in confectioner’s sugar. Place in a sealed container. These stay fresh well into January, but they usually don’t last that long!

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1 cup butter or margarine
3 cups flour
½ lb. almond paste
½ tsp. salt
3 tbsp. confectioner’s sugar
2 tsp. almond extract or Amaretto
Extra confectioner’s sugarHeat oven to 350º. Grease cookie sheet. Mix first six ingredients well with your hands or the dough paddles of a stand mixer. Shape into 1-inch crescents. (They rise – make them small!) Bake for 10 minutes. Roll in extra confectioner’s sugar while still warm. Makes several dozen, depending on how big you make them.

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Cherry Berries on a Cloud

Meringue:

6 egg whites, room temperature
1 tsp. cream of tartar
1/4 tsp. salt
Beat until frothy, add 1 1/2 cups sugar. Beat 8 minutes. Spread in 9 x 13 inch pan or form into 8-10 individual hearts. Bake 60 minutes at 275 degrees, turn off oven and leave 12 hours.

Cloud
6 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla
Fold together with:
2 c. miniature marshmallows
2 c. Cool Whip

Berries
2 c. strawberries - can use unsweetened frozen
1 c. cherry pie filling (I use low sugar because this is such a sweet recipe)
1 tsp. lime juice or almond extract
Spread softened cream cheese mixture over egg white cloud, top with cream-marshmallow mix. Over each serving ladle berry-cherry sauce. Mmmmm.....

Note: You can substitute artifical sweetener 1:1 ratio for the sugar in this recipe.

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1 small head of cauliflower separated into florets (or part of a large head)
1 lb potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
½ tsp thyme
2 Tbsp. minced garlic
1 (2 lb) box chicken broth
1 cup evaporated milk
1 lb velveeta cheese, cut into 1-inch cubes
¼ tsp. pepper

For garnish:
Shredded cheddar
Finely chopped fresh parsley
Finely chopped green onions

Place cauliflower, potatoes, onion, thyme, garlic, and chicken broth in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours.

Process soup in batches in a food processor until smooth. If you like it chunky, don't process the entire pot. Return to the slow cooker. Add evaporated milk, velveeta cheese, and pepper. Heat on high for 30 more minutes.

Pour into serving bowls and garnish with shredded cheddar, parsley, and onions.

Makes 8 generous servings.

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1 can Select Harvest Cream of Potato Soup with Garlic
1 can stewed tomatoes, Italian style
½ tsp Old Bay seasoning (more or less to taste)
½ cup shredded cheddar cheese
1 lb cooked shrimp, cut into bite-sized pieces

Put soup and tomatoes into a food processor and blend until you get small pieces (not baby food consistency.)
Place into a saucepan with the rest of the ingredients. Heat through. Serves 2 or 3.

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½ cup onions, chopped
2 Tbsp butter or margarine
2 cups chicken broth
2 pears, pared and sliced
1 tsp. thyme
¼ tsp salt
¼ tsp white vinegar
¼ tsp ground coriander
1 lb butternut or crookneck squash (pared, seeded, and cut into 1” cubes)
1 cup half and half
Sour cream (for garnish)

Saute onion in margarine in large pot until tender. Stir in the next seven ingredients. Heat to boiling, then reduce heat. Simmer covered for 15 minutes. Cool. Process soup about two cups at a time in a food processor or blender until smooth. (If the liquid is too hot, the lid will come off the blender!) Return to pot and add half and half. Heat through and serve with a garnish of sour cream.

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3-4 boneless skinless chicken breasts (about 1.5 -2 lb)
¾ cup seasoned bread crumbs
½ cup chopped walnuts or pecans
2 tbsp. chopped fresh parsley
1 container pomegranate-berry yogurt (I use fat-free Stonyfield)
1 egg, beaten
1 tbsp. water
3 tbsp. olive oil

Place chicken between pieces of waxed paper. Pound with meat mallet or rolling pin until thin.
In a shallow dish mix bread crumbs, pecans, and parsley.

In a separate dish combine yogurt, egg, and water.

Dip chicken into yogurt, then coat with crumb mixture.

Heat oil in 10-inch skillet over medium heat until hot. Cook chicken 10-12 minutes, turning once, until chicken is no longer pink in the middle and coating is golden brown.

Makes 3-4 servings

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8 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
4 fresh, very ripe pears
4 slices of mozzarella cheese
2 sheets frozen puff pastry, thawed
2 eggs
1/2 teaspoon cold water
1 cup seedless raspberry preserves
2 tsp cider vinegar

Cut a lengthwise slit in each chicken breast to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound to flatten to 1/8-in. thickness. Remove plastic wrap. Sprinkle salt and pepper over chicken.

Unroll puff pastry; cut into eight portions. Roll each into an 8-in. x 7-in. rectangle. Combine egg and cold water; brush over edges of pastry.

Place chicken in the center. Place a slice of cheese on each piece of chicken and sliced pears over the cheese. Roll up tightly, tucking in ends to form bundles.

Place bundles on a greased 15-in. x 10-in. x 1-in. baking sheet (Make sure the baking sheet is at least an inch deep, as these get juicy.) Brush remaining egg on top of puff pastry. Bake at 350° for 30-35 minutes or until golden brown. Place on serving dish.

Combine raspberry preserves and vinegar. Heat for 10 seconds in the microwave on high. Drizzle over chicken bundles to serve. Yield: 8 servings.

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1 box chicken fajita dinner kit
1 can (15 oz) tomato sauce
1 lb. chicken cut into bite-sized pieces
1 bag frozen peppers and onions, thawed and drained
1 bag southwest corn, drained and thawed
In season: 1 cup shredded zucchini
1 cup (8oz) shredded Colby-Jack cheese

Heat oven to 375¢ª. Spray 13 x 9 inch pan with cooking spray.

Stir fry chicken until no longer pink.

Combine tomato sauce with mix and sauce from the fajita dinner kit. Add chicken.

Combine vegetables.

Layer the ingredients: 5 tortillas, sauce, veggies, cheese; 5 more tortillas, sauce veggies, cheese.

Cover baking pan with aluminum foil and bake for 30 minutes. Uncover and bake 20 minutes more. Let stand ten minutes before cutting. Serve with salsa topping, if desired.

Serves 6.

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3 lbs country style pork ribs
1 medium onions, sliced
3 cups Bloody Mary mix (It's the "secret" ingredient!)
½ cup brown sugar
½ cup catsup
3 Tbsp. Worcestershire sauce
¼ cup yellow mustard

Place ribs and onions in slow cooker. Mix remaining ingredients and pour over ribs. Cover and cook on low for 8 hours.

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2 Tbsp. butter, melted
1/3 cup flour
1 1/2 cups chicken broth
4 garlic cloves, minced
1 can cream of shrimp soup
1/2 cup minced parsley
2 lbs. frozen shrimp, defrosted and cleaned
Salt and pepper to taste

Hot cooked pasta or rice

In a medium saucepan, melt butter. Stir in flour until smooth. Gradually add broth and garlic. Bring to a boil and stir for 2 minutes or until thickened. Add can of soup (unconstituted), parsley, salt, and pepper. Add shrimp and heat through. Serve over pasta or rice.

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9 lasagna noodles, cooked
1 small onion, chopped
1 lb ground beef
1 large jar spaghetti sauce (or 2 medium jars) (I use Ragu light)
1 8-oz container of ricotta cheese
16 oz. mozzarella cheese, shredded

Cook onion with ground beef until onions are tender and meat is brown. Drain and add the spaghetti sauce. Spread ¼ cup of sauce on the bottom of a 13x9x2 pan. Then make three layers this way: noodles, sauce, ricotta (by teaspoonfuls dropped around the casserole), and mozzarella cheese. Bake in a 350º oven for 45 minutes. If prepared ahead of time and refrigerated, bake for an hour. Let set about ten minutes before cutting.

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6 chicken cutlets cut into bite-sized pieces
1 can (4 oz) sliced mushrooms or 8 oz box of sliced fresh mushrooms
8 oz. mozzarella cheese, shredded
1 c. bread crumbs
1 stick butter or margarine
1 c. dry white wine

Arrange chicken and mushroom pieces in a 13x9x2 inch baking pan. Spread cheese over mixture, then sprinkle bread crumbs over cheese. Melt butter in saucepan and stir in wine. Pour butter mixture over chicken. Bake, uncovered at 350º for 45 minutes. Serves 6.

NOTE: If you use fresh mushrooms, the casserole will be rather juicy. If you don't like this, increase the amount of bread crumbs to 1 1/2 cups. However, my husband likes to spoon that extra juice over his chicken!

Other versions: My daughter has experimented with other juicy additions. For a less-fattening version, use 1 1/2 cups of wine and no butter. For a "redneck" version, use beer instead of wine. For a nonalcoholic version, use chicken broth instead of wine. All are very tasty!

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3 cups uncooked egg noodles (I used mini bow ties)- this is about half of a box.
2 14-oz cans sauerkraut, rinsed and drained
2 cans condensed cream of chicken soup, unconstituted
3/4 cup milk
1/2 cup chopped onion
3 tbsp. prepared mustard
1 lb deli or home-cooked corned beef, cut into bite-sized pieces
2 cups shredded Swiss cheese
3 slices day-old rye bread processed into crumbs
2 tbsp. melted butter

Cook noodles and drain. Mix with the next seven ingredients. Place in a greased casserole (13x9x2) or two 9" round casseroles. Combine crumbs and butter. Sprinkle over casserole. Bake uncovered at 350º for 40-45 mins. If you prepare this ahead of time and refrigerate it, then bake for an hour.

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2 lb. ground turkey
1 small or ½ large onion, chopped
1 large can Bush’s baked beans with brown sugar
2 cans diced tomatoes
1 can tomato soup
1-2 pkg chili mix (how hot do you want it?)
1 Tbsp. diced garlic

Brown meat with onions and drain. Add rest of ingredients and cook on low, uncovered, for about an hour or until the chili thickens. Garnish with sour cream and parsley. Serve with bread and a salad. Serves 4-5.

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Leftover turkey (or chicken), cut into bite-size pieces
2 tbsp. butter
1 small onion
4 stalks celery
1 green pepper
1 can cream of mushroom soup
¾ cup milk
1 4-oz. can mushroom stems and pieces (or 4 oz fresh mushrooms)
Egg noodles or rice, cooked.

Cook onion, celery, pepper, and fresh mushrooms in butter until tender. Add soup, milk, and turkey. Heat through and serve over noodles or rice.

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1 Spaghetti squash
¼ cup milk
1 8-oz. pkg. fat free cheddar cheese
8 slices turkey bacon, cooked and crumbled

Directions:
Preheat oven to 350 degrees.
Cut squash in half and remove seeds.
Place squash skin side up in a baking dish. Add one inch of water. Bake for an hour. Cool slightly, then remove the pulp.
Add milk, cheese, and bacon. Add a few bits of bacon on the top.
Return to oven for 15 minutes to melt cheese and blend flavors.

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4 cups sliced, unpeeled zucchini
1 cup chopped onions
½ cup butter or margarine
½ cup chopped fresh parsley or 2 Tbsp. parsley flakes
½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
½ tsp. oregano
2 eggs, beaten
8 oz. mozzarella cheese, shredded
8 oz. can of crescent dinner rolls

Heat oven to 375º. In 10” skillet, melt butter. Add zucchini and onions. Cook 10 minutes stirring frequently. Remove from heat. Add parsley and seasonings. Blend eggs and cheese, then add to zucchini mixture.

Separate dinner rolls into 8 crescents. Place in 10” pie plate, pressing to cover bottom and sides. Pour filling into crust. Bake 20 minutes. Let set 5 minutes before cutting.

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6 slices of white bread, buttered on one side, crusts removed
8 oz grated cheddar cheese
6 eggs, beaten
1 lb. sausage
2 c. half and half

Cook and drain sausage. Place bread slices butter side down in the bottom of a 9 x 12 inch casserole dish. Pour sausage over bread evenly. Sprinkle cheese on top of sausage. Beat eggs and half and half and pour over other layers.  Put together the night before and place in the refrigerator, covered. Bake Christmas morning uncovered at 325 degrees for 45-55 minutes or until eggs are set. Let sit for ten minutes before serving. Serves 6.

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3 cups water
1 1/2 cups steel-cut oats (not quick cooking)
1/2 tsp salt
2 eggs, beaten
1/4 cup brown sugar
2 tsp baking powder
2 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg
3/4 cup milk (I used soy milk)
3/4 cup Grape Nuts cereal or Meuslix
3/4 cup raisins

Boil water. Add oats and salt. Simmer for 15 minutes. Let cool slightly so you don't cook the eggs when you add them.

Mix in the remaining ingredients with the oats and place into a greased 12” x 9” x 2” casserole dish.
Cover and refrigerate overnight.

Bake 35 minutes uncovered at 350 degrees the next morning. To serve, scoop into bowls and add warm milk. Chopped cooked apples also go well on top!

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Almost Sugar-Free Pumpkin Bread

1 (15-oz) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

1 cup sugar

2 cups granulated artificial sweetener

3 ½ cups flour

2 tsp. baking soda

1 ½ tsp salt

1 tsp cinnamon

1 tsp nutmeg

½ tsp ground cloves

½ tsp ginger

 

Preheat oven to 350°.  Grease two loaf pans.

 

In a large bowl, mix pumpkin, eggs, oil, water, sugar, and sweetener.

 

In a separate bowl, whisk together the flour and remaining ingredients.

 

Stir dry ingredients into pumpkin mixture until just blended.  Pour into prepared pans

 

Bake for 50 mins or until toothpick inserted in center comes out clean.

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Decadent Double Chocolate Banana Bread

3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature

2 cup(s) granulated white sugar

4 large eggs

1/2 cup(s) whole milk

4 large ripe bananas, mashed

3 1/2 cup(s) all-purpose flour

1 cup(s) Sweet Ground Chocolate and Cocoa

1 tablespoon(s) plus 2 teaspoons baking powder

1 teaspoon(s) salt

2 cup(s) Semi-Sweet Chocolate Chips

 

Preheat the oven to 350°F. Lightly grease two 9 by 5-inch loaf pans. In a large bowl, cream the butter and sugar with an electric mixer on medium speed until fluffy. Beat in the eggs, adding one at a time, and mixing well after each addition. Add the milk and bananas, beating until well blended.

In a separate bowl, whisk together the flour, ground chocolate, baking powder, and salt. Gradually, add the dry ingredients to the creamed mixture. Mix on low only until evenly combined. Stir in the chocolate chips. Pour the batter into the prepared pans. Bake for 60 to 75 minutes, until golden brown and a tester inserted into the center comes out clean. Set the pans on a rack to cool for 15 minutes, and then turn the loaves out of the pans to cool completely.

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Best Ever Leftover Rice Rice Pudding