Banana Bread With Pecans

Ever wonder what you should do with those browning bananas on your counter? My favorite thing to do is make banana bread. It's quick and easy, and most likely you have all of the ingredients in your house already!


INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4-5 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped

DIRECTIONS
1. Preheat oven to 350 degrees F and lightly grease a 9 by 5 inch loaf pan.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
4. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.
5. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
6. Mix in the dry ingredients just until incorporated; no need to overly blend.
7. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan.
8. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
9. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Easy Pepperjack Macaroni and Cheese

INGREDIENTS
1 box (16 oz.) macaroni
1/4 cup butter, cut up
2 1/2 cups milk
16 oz Velveeta pepperjack cheese, cut up
2 cups pepperjack cheese
1/2 cup of cheddar cheese
1/4 cup plain breadcrumbs
2 tblspoons flour

DIRECTIONS 1. Preheat oven to 350 degrees 2. Cook macaroni according to package directions 3. In large sauce pan add butter, milk, and Velveeta cheese. Heat until butter and Velveeta cheese is melted. Wisk in flour to thicken up mixture. 4. Mix sauce mixture in with pasta and add pepperjack cheese. Stir until pasta is fully coated. 5. Put pasta in 13x9 baking dish. Top with cheddar cheese and breadcrumbs. 6. Bake for 20 minutes.

Update

I've updated this recipe with a new sauce

Updated Pictures - Enchilada Lasagna

I have added pictures to the recipe!

*TIP- I used the left over chicken from the Slow Cooked Spanish Chicken to make this. It is an easy way to get two good dinners with hardly any prep time at all.

Slow cooker ribs with recipe update

I have included pictures of the main ingredients below so you can know what you are looking for at the store

Anyway I used my crock pot and I bought the Reynolds slow cooker bags. They kick major ass people. Especially since I don't feel like cleaning right now.

Here is my recipe it is for a half slab not a full slab, for full slab double recipe but I don't know how it would fit in the slow cooker

1/2 slab pork spare ribs cut into two halves (about 3-4 ribs on each piece)
1/2 bottle Sweet Baby Rays Original sauce
1/2 bottle Sweet Baby Rays Hickory & Brown Sugar sauce
1/2 bottle Lawry's Baja Chipotle Marinade
1/4 cup soy sauce
1/2 cup pineapple juice
1 ring of pineapple
.5 tbsp salt
.5 tbsp pepper
1 tbsp McCormicks Grillmates Spicy Montreal seasoning
1 tbsp McCormicks Grillmates Pork Rub
1 can Bud Lite

Combine all ingredients besides ribs and pineapple ring in slow cooker in off position. Mix well. Add ribs and turn in sauce several times. Put pineapple ring on top. Turn on low for 2 hours. Open and stir ribs and rotate top to bottom. Replace lid and turn to high for two hours. Ribs will be done. Please note, my husband does not like his ribs falling off the bone, he likes them tender but he still likes to pick up the bone and chew the meat off. This cooking method will give you chewy yet extremely tender ribs. If you prefer yours to fall off the bone you need to cook them all day on low!

**Updated to add: Tonight I made these and I guess I had run out of pineapple juice. I substituted for apple juice and the ribs were just as delicious.

I served these with my potato salad.

Updated Pictures - Slow Cooked Spanish Chicken

I added pictures to the recipe!

Asian glazed pork tenderloin with roasted asparagus and finger potatoes

Serving size 2

1 Pork tenderloin
Marinade:
1/2 cup soy sauce
1 orange, juiced
1/4 cup lemon juice
1/2 cup apple juice
1 tablespoon Dijon mustard
1 teaspoon ground ginger
4 clove garlic, diced
1 green onion, chopped
Crushed red pepper, pinch
Pepper

Asparagus:
1 Bundle asparagus
2 cloves garlic, finely sliced
salt & pepper
olive oil to coat

Finger potatoes:
about 20 finger potatoes, cut in half
2 cloves garlic, finely sliced
salt & pepper
olive oil to coat

Sauce:
Cornstarch
water

For pork tenderloin, combine marinade in bag and place pork in. Marinate over night. Preheat oven to 350. Remove pork from refrigerator and allow to come to room temperature. While pork is coming to temperature combine all ingredients for potatoes and place on left side of a cookie sheet. Roast potatoes in oven for 20 minutes. Remove cookie sheet and place pork in center. Combine all ingredients for asparagus and place on right side of pork. Roast uncovered for 40 minutes. While pork is roasting place marinade in small sauce pan and simmer on low for 35 minutes whisking often. At this point mix 1 tablespoon cornstarch with 3 tablespoons cold water. Slowly add mixture a little at a time until sauce thickens enough to coat a spoon. Allow pork to rest about 5 minutes then slice thinly on an angle. Top with a drizzle of your sauce. Pork will be soft enough to cut with a fork or butter knife.