Daddy's Banana Crumb Muffins

This is Charles' favorite way to salvage my aging bananas! 

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup brown sugar

2 tablespoon all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin paper.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.  Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.

From the Kitchen of: www.allrecipes.com

Bruschetta Chicken Bake

Debbie first brought this to us when Charlie was born; it's been a family favorite ever since.

4-5 chicken breasts

1 package Stove Top Stuffing Mix - Chicken Flavor

1 1/2  cups water

1 teaspoon Italian Seasoning

1 28 oz. can Italian Style Stewed Tomatoes, well drained

2 cloves garlic, minced

1/2 cup mozzerella, shredded

Heat oven to 400 F.

Place chicken in 13x9 baking dish. Sprinkle with Italian Seasoning. Combine stuffing mix and water, set aside.

Spread Italian Stewed Tomatoes and garlic evenly over chicken; sprinkle with cheese. Top with stuffing.

Bake 45 minutes or until chicken is cooked through.

From the Kitchen of: Debbie, Goodyear, AZ

Chicken Monterey

1/2 cup cottage cheese

1 - 3 oz. package cream cheese

1 cup sour cream

1 can  cream of chicken soup

1 tsp salt

1/8 tsp garlic powder

1 can diced green chiles

3 cups cooked chicken, diced

3 cups cooked rice

1 1/2 cups Monterey Jack cheese, shredded

Mix first 6 ingredients together. Then, add the last four.

Place in a 8 x 8 pan.

Bake at 350 for 30-45 minutes or until it bubbles

From the Kitchen of: Jami, Goodyear, AZ

Chili's Fajitas for Two

Marinade:

1/3 cup water

1/4 cup lime juice

2 tablespoons vegetable oil

3 teaspoons white vinegar

2 teaspoons soy sauce

1/2 teaspoon liquid smoke flavoring, Mesquite

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1 clove garlic, pressed

2 chicken breasts

Combine marinade ingredients in a small bowl. Soak meat in marinade for at least 2 hours. If you are using sirloin, let marinate overnight.

Substitute chicken breasts with 1 lb top sirloin.

Fajitas:

1 onion spanish, sliced thin

1 teaspoon soy sauce

1/2 teaspoon lime juice

2 tablespoons water

1 tablespoon vegetable oil

dash salt

dash ground black pepper

tortillas

monterey jack cheese, shredded

mushrooms, sliced

bacon

When meat has marinated, preheat BBQ or stove top grill to high.

Preheat skillet over med/high heat. Saute onion slices in oil, 5 minutes. Combine soy sauce, water, and lime juice in small bowl and pour over onions. Add black pepper and continue to saute until onions are translucent and dark on the edges (4-5 min more). Salt to taste.

While onions are sauteing, grill meat for 4-5 minutes per side until done.

While meat and onions are cooking, heat up another skillet (cast iron) over high heat. This will be your sizzling serving pan.

When meat is done remove it from grill and slice it into thin strips.

Remove extra pan from heat and dump onions and any liquid onto it. If you've made it hot enough onions should sizzle. Add meat to pan and serve immediately with toppings. Steam tortillas in a moist towel in microwave for 30 seconds and serve on the size.

Toppings: cheddar cheese, pico de gallo, guacamole, sour cream, shredded lettuce, salsa

For Monterey Jack Fajitas:

You need (shredded) monterey jack cheese, mushrooms (sliced), and bacon.

At the same time you are cooking onions, in separate skillets, saute mushrooms in oil until soft, and cook bacon until crisp/done. Chop up bacon. 

When chicken comes in off grill. Add chicken and onions to cast iron (sizzle skillet) and then top with the mushrooms, bacon, and lastly cheese. Place in a 300 degree oven until melted. Serve.

From the kitchen of: Chili's

My Favorite Meatloaf

also known as Martha Stewart's Mother's Meatloaf

4 slices white bread, torn into pieces

2 1/2 lbs. ground beef

1 medium onion

2 garlic cloves

2 celery stalks

2 carrots

1/2 cup flat leaf parsley leaves

1 large egg

1 cup ketchup

3 teaspoons dry mustard

1 tablespoon coarse salt

2 teaspoons ground black pepper

2 tablespoons plus 2 teaspoons brown sugar

Heat oven to 350 degrees F.

Food process bread until crumbs, transfer to a bowl. Add beef. 

Food process onion, garlic, celery, carrots, and parsley until fine. Add to meat; mix with hands (well). 

Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper; use hands, mix thoroughly. Form into a loaf and place on a broiler pan.

Combine remaining 1/2 cup ketchup, 1 teaspoon dry mustard, and brown sugar; mix, stir until smooth. Brush mixture over meat, place in oven. Cook until 160 degrees in center, about 90 minutes. If top gets too dark, cover with foil while baking.

From the Kitchen of: Mrs. Kostyra

Salisbury Steak Deluxe

Being a VERY picky eater as a child, this is one of the few "one dish" meals I remember liking.

1 lb. ground beef

1 egg

1/2 cup cracker crumbs

1 small onion, chopped

salt and pepper, to taste

1 can cream of mushroom soup

1/2 can  water

1 tablespoon prepared yellow mustard

2 teaspoon worchestershire sauce

1 tablespoon horseradish

Combine beef, egg, crumbs, onion, salt & pepper. Shape into 8 patties and brown in skillet. Pour off grease and place in a baking dish.

Combine soup, water, mustard, worchestershire, and horseradish. Pour over patties. Cover and bake at 350 for 20 minutes. Turn patties and continue baking for 20 minutes more.

Serve gravy over mashed potatoes or egg noodles. 

From the kitchen of: Roberta, Sun City West, AZ

Grilled Corn Packets

4-5 large ears of corn, kernels cut from the cobs

4 slices bacon, diced

1/4 sweet red pepper, minced

1 whole mild green chili

1 green onion, thinly sliced

If using fresh green chili, toast over fire and place in a paper bag until it's cool enough to handle. Scrape off skin, remove seeds and mince - you can also used canned green chilies. 

Cut kernels from ears of corn and place in a bowl with bacon and bell pepper and green chili. Mound the corn on half of a 2 foot piece of foil, leaving a 1 inch border on the sides. Fold the other half of the foil over the corn and make small folds around the edges to seal. Grill for 6-8 minutes, or until packet is puffed. Open packet and season to taste with salt and pepper (or Cajun spice), sprinkle with minced green onion just before serving.

From the Kitchen of: Tony's Meats, Littleton, CO