I hardly ever have enough bananas to make regular banana bread so when I came across this recipe a few years ago, I tried it out.  The original recipe needed some tweaking and the final result is an easy, moist bread that everybody loves. 

Ingredients
2 cups all-purpose flour                       3/4 cup brown sugar
1 teaspoon baking soda                       2 eggs, beaten
1/4 teaspoon salt                                1/2 cup butter, room temperature
1/2 teaspoon cinnamon                       1/2 teaspoon vanilla
1/2 teaspoon nutmeg                          2 - 2 1/3 cups mashed overripe bananas and blueberries
                                                        (can be any ratio, but I prefer two bananas, the rest berries)

Directions:
Preheat oven to 350 degrees.  Lightly grease 9x5 bread loaf pan.

In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.  In a separate bowl, cream together butter and brown sugar, add eggs.  Stir in bananas and berries until well blended.  Combine flour mixture and banana mixture until just blended.  Pour into the loaf pan. 

Bake for 60-65 minutes or until a toothpick comes out clean.  Do not overbake.  Delicious!

I'm starting this out with my most requested recipe.  This is most requested not because it is the best (although it is pretty darn good) but because it is what I have made the most often for other people, and because it appeals to just about everyone.  Chances are if a friend of mine has had a baby in the past five years, I've made this for her sometime in those first few weeks when she doesn't have time or energy to cook.  It's not the healthiest thing, but it's not horrible either.  Enjoy!

Ingredients:
1 lb cubed, cooked chicken
1 14 oz bag frozen broccoli florets (can also use fresh)
2 c cooked brown rice
4 T butter
1/2 c chopped onion
1 can cream of chicken
1 can cream of mushroom
1/4 cup mayo
2 t lemon juice
1 1/2 c shredded cheese (I usually use a Mexican blend)
1 t minced garlic
1/2 t thyme
1/4 c white wine
1/2 c dry bread crumbs

Directions:
In a 9x13 baking dish, place frozen broccoli and then layer the chicken, then the rice.  In a skillet, saute the onion in 2 T of butter.  Add wine and garlic, cook for another minute.  Add soups, thyme, lemon juice and mayo, mix well.  Let it cook a few minutes on low to really let the flavors blend.  Layer the sauce on top of the rice, then cover with cheese.  Melt remaining butter, mix with bread crumbs and sprinkle on top. 

Now, lick the pan because that sauce is GOOD!!


Bake at 350 for 35 minutes. 

Total prep and cook time: less than one hour.  To save time, cook the sauce at the same time you as the rice.

Hello!  Recipes will be here soon!  Let me know if you have any suggestions or requests!