Berry Delicious Tart

Ingredients
1 cup all-purpose flour
1/3 cup plus 1/4 cup sugar, divided
1/2 cup cold butter
1/2 cup seedless strawberry jam
1 package (8 ounces) cream cheese, softened
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups fresh or frozen unsweetened mixed berries, thawed and drained

Topping:
3/4 cup packed brown sugar
1/3 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup cold butter

Directions

1. In a small bowl, combine flour and 1/3 cup sugar; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
3. Spread jam over crust. In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and vanilla; beat on low speed just until combined. Pour over jam; sprinkle with berries.
4. In a small bowl, combine the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling.
5. Bake for 30-35 minutes or until bubbly and golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 30 minutes longer. Serve warm or cold.
   

Cinnamon Pull Aparts

Ingredients
24 Rhodes Bake-n-Serve White Dinner Rolls
2/3 cup brown sugar
2 teaspoon cinnamon
1/2 cup butter, melted
1.2 cup pecans, chopped (optional)

Directions

1. Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
2. In a medium bowl, mix brown sugar, cinnamon and nuts together. Dip roll hales in butter then roll in cinnamon/sugar mixture until thoroughly coated.
3. Arrange in a Bundt pan that has been sprayed with nonstick cooking spray and cover with plastic wrap.
4. Let rise until double in size (2-3 hours). Remove wrap.
5. Bake at 350 for 30-40 minutes. Cover with foil the last 15 minutes of baking.
6. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.
   

Zucchini Chocolate Chip Cookies

Ingredients
Combine in large bowl:
2 eggs, beaten
2 sticks butter, softened
1/3 cup brown sugar
2/3 cup honey
2 teaspoons vanilla

Combine in medium bowl
2 cups white flower
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Blend dry ingredients with wet. Add:

2 cups finely shredded zucchini
12 oz chocolate chips

Drop by spoonfuls onto greased baking sheet. Bake at 375 for 9 minutes.

Lentil Tacos

Ingredients
1 cups lentils
1 onion, diced
1 clove garlic, minced
1 Tbs. chili powder
2 tsp. cumin
1 tsp. oregano
2 1/2 cups chicken broth
1 cup salsa
a bit of oil to saute the onion and garlic
taco shells and toppings

Directions

1. Rinse the lentils and drain them.
2. In a large skillet, saute the onion and garlic together. Add the lentils and spices, cook for a minute.
3. Add the broth and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes.
4. Uncover and cook a few more minutes to thicken. Add the salsa.
   

Squash Muffins

Ingredients

2 lbs. yellow squash (about 5 medium)
2 eggs, beaten
1 cup melted butter
1 cup sugar
3 cups all purpose flour
1 tbsp and 2 tsp baking powder
1 tsp salt

Directions

1. Preheat oven to 375. Wash squash, trim off ends, cut into slices. Cook in boiling water 15-20 minutes or until tender. Drain WELL and mash.
2. Measure out 2 cups of squash and mix with eggs and butter, set aside.
3. Combine remaining ingredients in large bowl, add remaining squash and the squash mixture, stir just until evenly moistened.
4. Spoon into greased muffin cups, filling 3/4 full. Bake for 20 minutes or until golden brown on edges (not whole muffin).

This recipe makes 18-24 muffins.

Yellow Squash Dessert

Ingredients

3 -4 medium yellow squash, cooked (peal, remove seeds, and cook in boiling water for 20 minutes)
3/8 cup margarine
1 cup sugar
2 tablespoons vanilla
1/4 teaspoon salt
3/4 cup flour
4 large eggs
12 ounces evaporated milk
1 (8 ounce) container whipped topping

Directions

1. Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
2. Pour mixture into a buttered 9" X 13" casserole dish.
3. Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
4. Serve slightly warm with whipped cream.

Crispy Bean & Cheese Burritos

Ingredients

1 cup brown rice
1 cup salsa
1/3 cup chopped cilantro
6 soft taco flour tortillas
1 cup shredded pepper jack cheese
1 can black beans, drained and rinsed

Directions

1. Prepare rice according to package directions. Once cooked, place in a medium size bowl. Stir in salsa and cilantro; set aside.
2. Place tortillas on work surface and sprinkle 2 tablespoons of cheese in center of each. Evenly divide black beans and rice mixture among the 6 tortillas. Fold like an envelope.
3. Heat a large nonstick skillet over medium-high heat. Spray burritos with nonstick cooking spray. Place seam-side down; cook 1-2 minutes or until lightly browned and crisp Turn burritos over and cook another 2 minutes. Repeat with remaining burritos.

Serves 6

Mexican Beans and Rice

Ingredients
2 cans of dark red kidney beans
1 onion, chopped
1 clove garlic, chopped
oil
1 cup salsa
1 Tbs. chili powder
1 tsp. cumin
brown rice, cooked
cheese and sour cream, for toppings

Directions

1. Cook the brown rice according to the package directions. You can cook it in chicken broth or vegetable stock for extra flavor.
2. Chop up the onion and garlic. Saute the onions and garlic in the oil until the onions are translucent.
3. Add in the beans, chili powder, cumin and salsa. Stir it all up and heat it through.
4. Serve it over the rice with shredded cheese and sour cream, if you like.

Easy Bistro Chicken

Ingredients

2 tsp. oil

3 cups sliced fresh mushrooms

1 Onion, chopped

1 can (15 oz.) stewed tomatoes, undrained

1/4 cup Zesty Italian Dressing

3 Tbsp. Tomato paste

4 small Boneless skinless chicken breast halves (1 lb.)

1 cup Shredded Mozzarella Cheese

Directions

1. Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
2. Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done.
3. Top with cheese; simmer, uncovered, 5 min. or until cheese is melted. Serve over pasta or rice.

Nacho Chicken Casserole

Ingredients:

3 to 4 cups cooked diced chicken
16 ounces shredded cheddar cheese
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 can (approx. 10 oz) diced tomatoes and green chilies, undrained
1 cup chopped onion
1 can (4 ounces) mild green chile peppers
1/4 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper
1 package (14 1/2 oz) tortilla chips

Directions

1. In a large bowl, combine chicken, cheese, soup, tomatoes, green chiles, onion, and seasonings; mix well.
2. Crush chips; set aside 1 cup of the chips for topping and blend remaining chips into chicken mixture.
3. Spoon mixture into a greased 13 x 9-inch baking dish; sprinkle with reserved tortilla chips. Bake, uncovered, at 350° for 30 minutes, or until cheese is melted and casserole is bubbling.
4. Layer lettuce on plate, then top it with casserole, add a little bit of shredded cheese, salsa, sour cream and more crushed chips.

Serves 4 to 6.

Chocolate-Covered Oreo Cookie Cake

Ingredients

1 pkg. (2-layer size) devil's food chocolate cake mix

4 squares Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter

1 pkg. (8 oz.) Cream Cheese, softened

1/2 cup sugar

2 cups thawed Whipped Topping

12 Oreo Cookies, coarsely crushed

Directions

1. Heat oven to 350ºF.
2. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely
3. Melt chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
4. Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

Serves 16

Chocolate Truffle Pie

Ingredients

1-1/4 pkg. (10 squares) Semi-Sweet Chocolate

1/2 cup whipping cream

4 eggs

1/2 cup sugar

1/4 cup flour

1 cup thawed Whipped Topping

Directions

1. Heat oven to 325°F. Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until completely melted. Cool
2. Whist in eggs, sugar and flour. Pour into greased 9-inch pie plate.
   
3. Bake 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Top with whipped topping.

Chocolate Chunk Cheesecake

Ingredients

18 Oreo Cookies, crushed (about 1-1/2 cups)

1/4 cup (1/2 stick) butter, melted

3 pkg. (8 oz. each) Cream Cheese, softened

3/4 cup sugar

1/2 cup Sour Cream

3 eggs

1-1/2 pkg. (8 squares each) Semi-Sweet Chocolate, divided

1/2 cup whipping cream

Directions

1. Heat oven to 350°F.
2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 chocolate squares; stir into batter. Pour over crust.
4. Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
   
5. Bring cream to simmer in small saucepan on low heat. Meanwhile, chop remaining chocolate squares. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.

Serves 16

Chocolate Chip Cheesecake

Ingredients

1 cup finely crushed Chocolate Wafers

3 Tbsp. butter or margarine, melted

3 pkg. Cream Cheese, softened

3/4 cup sugar

1/4 cup flour

1/2 cup Sour Cream

1 tsp. vanilla

3 eggs

1 cup miniature semi-sweet chocolate chips

Directions

1. Preheat oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
2. Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in chips; pour over crust.
3. Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Serves 12

Minted Rice with Garbanzo Curry

Ingredients
For Rice:
1 cinnamon stick (3 inches)
2 whole cloves
1/8 teaspoon cumin seeds
2 teaspoons canola oil
1 cup uncooked long grain rice
2 cups water
1/2 cup minced fresh mint
Garbanzo Curry:
1 medium onion, chopped
1 cinnamon stick (3 inches)
1 tablespoon canola oil
1 teaspoon curry powder
1 garlic clove, minced
1/4 teaspoon minced fresh gingerroot
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup water
1 can (8 ounces) tomato sauce
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup minced fresh cilantro

Directions

1. In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.
3. Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry.
   

Serves 3

Farmer's Country Breakfast

Ingredients
6 eggs
1/3 cup 2% milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
6 ounces bulk pork sausage
1-1/2 cups frozen cubed hash brown potatoes, thawed
1/4 cup chopped onion
1 cup (4 ounces) shredded cheddar cheese

Directions

1. Whisk the eggs, milk, parsley and salt; set aside. In a large skillet, cook sausage over medium heat until no longer pink; remove and drain. In the same skillet, cook potatoes and onion for 5-7 minutes or until tender. Return sausage to the pan.
2. Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.
   

Serves 4

Chocolate Mousse Torte

Ingredients

37 NILLA Wafers, divided

4 squares Semi-Sweet Chocolate, divided

2 pkg. (3.9 oz. each) Chocolate Instant Pudding

2 cups plus 2 Tbsp. cold milk, divided

1 tub Whipped Topping, thawed, divided

1 pkg. Cream Cheese, softened

1/4 cup sugar

3/4 cup fresh raspberries

Directions

1. Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
2. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup whipped topping; pour into prepared pan.
3. Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of the remaining whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
4. Shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining whipped topping, berries and chocolate curls.

Serves 16

My Favorite Salad

Ingredients

1 head Raw Cauliflower, chopped
1 head Raw Broccoli, chopped
Jar of large stuffed Olives
Can of Black Olives
Juice from Green Olives
1/2 tablespoon sugar
1/2 tablespoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

Directions

1. Mix all vegetables together in a large bowl. Make sure to reserve juice from green olives.
2. Add seasonings and oil to the olive juice. Add to the vegetables.

Make the night before.

Pizza Frittata

Ingredients

6 oz. Cream Cheese, softened

6 eggs

1/4 tsp. salt

1/4 tsp. each dried basil and oregano

2 Tbsp. butter

1-1/2 cups sliced fresh mushrooms

1/2 cup chopped green peppers

24 slices Turkey Pepperoni, coarsely chopped

Directions

1. Beat cream cheese, eggs, salt and seasonings until well blended.
2. Melt butter in 10-inch ovenproof skillet on medium heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Stir in pepperoni and cream cheese mixture. Cover; cook 5 min. or until center is almost set.
3. Heat broiler. Uncover frittata. Broil, 6 inches from heat, 2 to 3 min. or until golden brown.

Serve with Pizza or Spaghetti sauce.

Serves 6

Congo Bars

Ingredients

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (Oh my and thank you!)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

Directions

1. Sift flour, baking powder and salt in a large bowl. Set aside.
2. Combine butter and sugar using a mixer until blended.
3. Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
4. Add vanilla and mix.
5. Add flour and mix until combined.
6. Stir in chips and then pecans.
7. Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish. Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Tortellini Alfredo with Roasted Red Peppers

Ingredients

1 9-ounce package refrigerated meat- or cheese-filled tortellini
1 4-ounce jar roasted red sweet peppers
1/2 cup refrigerated light Alfredo sauce
1/2 cup shredded fresh basil
1/4 to 1/2 teaspoon coarsely ground black pepper

Directions

1. Cook tortellini according to package directions; drain. Meanwhile, drain sweet peppers and cut into 1/2-inch-wide strips. In a large saucepan heat Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet peppers. Simmer for 5 minutes, stirring often.
2. Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black pepper.

I double it depending on the size of the refrigerated tortellini.

Italian Chicken and Rice Casserole

Ingredients

2-3 cups cooked, chopped chicken
1 cup rice, uncooked
1 red bell pepper, chopped
handful of chopped fresh parsley
1 cup Italian blend shredded cheese
2 cans chicken broth
1 can cream of chicken soup
1/2-1 tsp. oregano
1/2-1 tsp. basil
1 garlic clove, minced or crushed
black pepper to taste

Directions

1. Put the chicken in the bottom of a 9×13 casserole dish. Sprinkle the rice, red pepper and parsley over the top. Spread the cheese evenly over the top.
2. In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic and pepper. Pour evenly over the top of the other ingredients. Bake at 350 degrees for 1 hour – 1 hour and 15 minutes. Let it stand for a few minutes before serving.

Egg-stra Special Skillet Dish

Ingredients

1 lb. potatoes (about 3), peeled, cubed

6 slices OSCAR MAYER Bacon, chopped

1 small onion, chopped

1/2 cup chopped red peppers

6 eggs

1 cup KRAFT Shredded Cheddar Cheese

Directions

1. Cook potatoes in boiling water 5 min.; drain well.
2. Cook bacon in large nonstick skillet on medium-high heat until crisp, stirring occasionally. Remove from skillet; drain on paper towels. Wipe out skillet with additional paper towel. Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add potatoes; cook 10 min., stirring occasionally.
3. Make 6 small wells in potato mixture. Crack 1 egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until eggs are set.

Vietnam Fried Rice

Ingredients

1 1/2 cup Rice
4 tablespoons Cooking Oil
3 cloves Garlic, minced
1 large Onion, chopped
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Sugar
1 tablespoon Soy Sauce
1 cup frozen Vegetables
2 Eggs, beaten

Directions

1. Cook the rice.
2. Heat oil in the pan, add the garlic, onion, salt, pepper, sugar, and soy sauce. Stir fry until onion is cooked thoroughly.
3. Stir in the beaten eggs, stir frying until the eggs are done. They should look stringy, not like scrambled eggs.
4. Add the vegetables and stir fry until heated through. Stir in rice and mix well.

*For the meat eaters, add 1/2 lb of cooked chicken to the dish.

Fiesta with Black Beans

Ingredients

1/2 bag of Frozen Corn
1 can Black Beans, drained and rinsed
1 tablespoon Cumin
1 teaspoon Chili powder
1 Onion, chopped
1 Green Pepper, sliced
1 can diced tomatoes
1 small can tomato paste

Directions

1. Combine all ingredients in a crock pot and mix well. Cover and cook on low for 5-6 hours.
2. Garnish with cheese and serve with cornbread or in tortillas to be used as a taco filling.

*For the meat eaters, you can also add a pound of chicken.

Stromboli

Ingredients

1 loaf Frozen Bread, thawed
2 Egg yolks, save whites
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Garlic Powder
1/4 teaspoon Pepper
1 tablespoon Parmesan cheese
2 tablespoons oil
Filling: pepperoni, sausage, veggies, etc.
2 cups Mozzarella cheese
1 jar Spaghetti sauce

Directions

1. Spread the dough out on a sprayed cookie sheet, like a pizza crust. Mix the other ingredients, minus the last three ingredients. Spread over the dough.
2. Layer the fillings on top. Cover with mozzarella cheese.
3. Roll it up, starting at the long edge. It will be a log shape. Place it seam side down on the cookie sheet. Brush with reserved egg whites.
4. Bake at 350 degrees for 30-40 minutes. Slice and serve with the sauce.

Best Granola Ever

Ingredients
1/3 cup + 1 tablespoon Canola oil
2 tablespoons Water
1 teaspoon Cinnamon
1/2 cup pure Maple Syrup
4 cups Old-Fashioned Oats
1 cup Wheat Germ
1 cup Rice Crispies
4 tablespoons Brown Sugar
1/2 teaspoon Salt
4 tablespoons ground Flaxseed
2/3 cup Almonds, chopped

Directions

1. Preheat over to 275 degrees. Coat two metal cookie sheets with cooking spray or oil and set aside.
2. Bring oil, syrup, cinnamon, and water to a simmer in saucepan over low heat.
3. Mix oats through almonds in a large bowl. Pour maple mixture over the oat mixture and stir to combine.
4. Pour mixture onto two prepared cookie sheets. Working a handful at a time, squeeze granola to form small clumps.
5. Bake for 30 minutes. Stir and continue to bake until golden brown, about 10-12 minutes longer.
6. Let cool. Store granola in an airtight container for up to 2 weeks.

Makes about 2 quarts

Easy Chicken Noodle Dinner

Ingredients

1 can of condensed Cream of Chicken Soup
1/2 cup Milk
1/8 teaspoon Pepper
1/3 cup grated Parmesan cheese
2 cups cooked Chicken, cubed
Cooked egg noodles

Directions

1. Mix all ingredients together and heat through.
2. Serve over mashed potatoes.
   

Oven-Baked Crispy Chicken Tenders

Ingredients

2 garlic cloves, smashed
1/4 dried thyme
1 bay leaf
2 teaspoon salt
1/4 teaspoon red pepper
1/2 cup buttermilk
1 lb chicken tenders
1 1/2 cup cornflakes, crushed

Directions

1. Preheat over to 400 degrees and line baking sheet with foil. Lightly spray with cooking oil.
2. Add the garlic, spices and buttermilk. Add chicken and let marinate for an hour.
3. Drain the maranade. Roll each piece of chicken in the corn flake crumbs. Place on the prepared baking sheet. Continue with remaining pieces in a single layer.
4. Bake until firm, about 15 minutes.

Serves 4

Banana Muffins

Ingredients

1 3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, beaten
1/2 cup butter, melted
3 large bananas, mashed
1 teaspoon vanilla
Directions

1. Preheat oven to 350 degrees
2. In large bowl, combine flour, sugars, baking powder, baking soda, and salt and set aside.
3. In medium bowl, combine bananas, eggs, butter and vanilla.
4. Fold wet ingredients into dry ingredients just until combined. Batter will be thick and chunky.
5. Pour into muffin tins that are sprayed with nonstick spray or use cupcake liners.
6. Bake for 20-25 minutes.

Makes 12 muffins

Banana Bread

Ingredients

1 3/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs, beaten
1/2 cup butter, melted
3 ripe large bananas, mashed
1 teaspoon vanilla

Directions

1. Preheat oven 350 degrees.
2. In large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon and set aside.
3. In medium size bowl combine bananas, butter, eggs and vanilla.
4. Fold the wet ingredients with dry ingreients. Lightly blend so not to over mix. Batter will be thick and chunky.
5. Pour batter into a pan that has been coated with non-stick spray. Bake for 55 to 60 minutes.