Banana Bread w/ Chocolate Chips

Ingredients:
3 bananas (or 2 large bananas)
1 1/2 cups sugar
2 eggs
1/2 cup buttermilk (I just use regular 2%)
1 tsp baking soda
1 stick butter or margarine
pinch of salt
2 cups flour
1/2 cup mini chocolate chips

Mix all of the ingredients except the flour with mixer. Add the flour to the mixture and beat. Stir in about 1/2 cup mini chocolate chips if desired. Pour into 4 greased, mini loaf pans and bake at 350 for 40-45 minutes. Remove from oven and cool for a few minutes, then remove from pan and cool to room temp on cooling rack.

(I can't take credit for this recipe...it's Brenda's and it's the best!)

Meatloaf

These are what all the ingredients look like in the bowl before a mush it all together...

Ingredients:
2 lbs. lean ground beef
1 sleeve Ritz crackers crushed
1/2 Tblsp garlic salt
1/3 cup BBQ sauce
1/2 onion chopped
2 eggs
6 shakes Worchestershire Sauce
pepper

Topping:
1/2 cup ketchup
1 Tblsp mustard

Mix all of the ingredients together well and press in an 8x8 pan. Spread the ketchup/mustard topping on top. Bake at 350 for about an hour to an hour and 15 minutes.
I make all different kinds of meat loaf because it's Sean's favorite, but this recipe is his favorite of all the kinds I make.

Oriental Cole Slaw

Ingredients:
1 bag coleslaw (or you can just use a bag of shredded cabbage)
8 green onions chopped finely
1 package Chicken Ramen Noodles
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup vinegar
small package splintered almonds

In a large bowl, put the cabbage/coleslaw, almonds and green onions. Set aside. In another bowl mix the vinegar, sugar, oil and the seasoning packet from the ramen noodles. Wait to pour the dressing over the coleslaw until just before you serve it. After pouring the dressing on, crunch up the ramen noodles and pour in the coleslaw and mix. Wait until just before you serve as to prevent sogginess.

Grilled Potatoes

This is an easy recipe that many of you already make...

Ingredients:

Russet Potatoes
Shredded Cheese (I use mild cheddar)
1 onion
butter
salt & pepper

Spray foil generously with non-stick spray. Slice potatoes thinly and put a layer on the foil, sprinkle chopped onion and cheese and small chunks of butter throughout. Sprinkle salt and pepper. Do another layer like this and continue to layer this way until all potatoes are used. Cover up completely in foil and place on grill for approximately 40 minutes.

Slow Cooker Creamy Chicken Italian

8 boneless Chicken Breasts
1 pkg dry Italian Salad Dressing Mix
1/4 cup water
8oz pkg cream cheese
10 3/4 can of cream of chicken soup
4 0z can of drained sliced mushrooms

1) Place chicken in slow cooker
2)combine dressing & water and pour over chicken
3)cover and cook on low 4 - 5 hours
4) in sauce pan combine cream cheese & soup. When smooth stir in
mushrooms and pour over cooked chicken
5) cover and cook 1 additional hour on low
6) serve over noodles or rice

I serve it over egg noodles.

Taco Soup

1 lb. ground beef, browned and drained
28-oz can of crushed tomatoes
15 1/4-oz can of corn, undrained
15-oz can of black beans, undrained
15 1/2-oz can of red kidney beans, undrained
1 envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
1 small onion chopped
tortilla or corn chips
shredded cheese
sour cream

1.Combine all ingredients except chips, shredded cheese, and sour cream in slow cooker.
2.Cover. Cook on Low 4-6 hours.
3.Garnish individual servings with chips, cheese, and sour cream.

Wild Chicken

1 package (6oz) wild and white rice with seasoning
1 C. chicken broth
1 package (10oz) frozen French-style green beans thawed and drained. ( I use 1 can)
2 cups cooked chopped chicken (just boil it)
1 can cream of celery soup
1/2 cup mayo
1 can (8oz) water chestnuts drained and sliced
1 can ( 2.8 oz)french fried onions

1.In a medium saucepan prepare rice mixture according to package directions, substituting 1 cup chicken broth for 1 cup of the required amount of water.
2.Preheat oven to 350. In a large mixing bowl, combine all ingredients except french fried onions. Pour mixture into a lightly greased 12x8x2 inch baking dish. Sprinkle onions on top and bake 45 minutes, until hot and bubbly.