Nutella Swirled Banana Muffins

These are amazing, and extremely easy to make!

1 3/4 cups self-rising flour

(I made my own by adding 2 TBS baking powder and 3/4 tsp salt to the flour)
3/4 cup granulated white sugar
1/2 tsp salt
2 large eggs, lightly beaten

1/2 cup melted unsalted butter
3 large very ripe bananas, mashed
1 teaspoon vanilla extract
4 Tbs Nutella, at room temp (I used more than that!)

Pre-heat oven to 350F. Line your muffin tins with paper liners, or use silicone trays.

In one bowl combine flour, sugar & salt. In another combine eggs, butter, mashed bananas & vanilla. Tip one into the other and gently fold together. You want your batter to be thoroughly mixed, but still lumpy.

Divide your mixture between muffin cups, each one should be just about half full. Take a teaspoon of Nutella and pop a blob (technical term) onto the center of each muffin. Use a toothpick to swirl the Nutella into the muffin without turning the whole thing chocolatey.

Repeat with each muffin and then pop them all onto the middle shelf of your oven. Bake for 20 mins, when they're done you should be able to stick a toothpick into the center and have it come out clean.

Leave to cool by the window and enjoy when still warm.

Chocolate Eclair Cake

This dessert tastes like chocolate eclairs, but is much easier to make! Cake: Graham crackers 2 small pkgs French Vanilla instant pudding 3 cups milk 18 oz Cool Whip Icing: 2 oz liquid chocolate 3 TBS butter, softened 2 tsp vanilla 3 TBS dark Karo syrup 3 TBS milk 1-1/2 cups powdered sugar Butter 13 x 9 pan. Line pan with whole graham crackers. Beat pudding and milk for 2 minutes; add Cool Whip. Pour half of mixture over graham crackers. Cover with another layer of crackers, then rest of pudding mixture, then top with another layer of crackers. Put in refrigerator to set. Mix icing ingredients and spread on top of cake. Leave in refirgerator overnight, if possible.

Mandarin Orange Cake

This cake is a very light, very cool dessert. It is great for a dessert for Easter. Cake: 1 pkg orange cake mix 1 pkg orange jello 3/4 cup boiling water 2/3 cup cold water Topping: 2 - 18 oz cans mandarin orange segments, drained 1 - 8 oz Cool Whip 1 pkg vanilla instant pudding 2/3 cup water Prepare cake according to package directions. Cool 25 minutes. Dissolve gelatin in boiling water stir in cold water. Set aside at room temperature; stir occasionally. Poke holes in warm cake with fork; pour gelatin slowly over cake. Refrigerate. For topping, combine 1 can orange segments, Cool Whip, pudding and water in large bowl. Stir, crushing oranges slightly. Spread over cake. Garnish with remaining orange segments. Refrigerate until ready to serve.

Corn Pudding

Quick and easy side dish, that goes great with anything. 1 can cream-style corn 1 can whole kernel corn 2 eggs, beaten 1/2 cup melted butter 1 box Jiffy corn muffin mix 16 oz sour cream Mix all ingredients together. Pour into greased casserole dish. Bake at 350 degrees for 1 hour.

Mac-n-Cheddar Burger

Another "comfort food" recipe! 2 lb hamburger 5 cups water 2 pkg macaroni and cheese Salt and pepper to taste 1/2 stick butter 1/2 cup milk Brown hamburger in large Dutch Oven; drain off grease. Add water, salt, pepper, and macaroni (not the cheese sauce mix). Bring to a boil; lower heat and simmer for 10 minutes. Stir in cheese sauce mix, butter and milk.

Chili Mixup

This dish tastes best the next day, after the flavors have had a chance to blend. 2 lb hamburger 1 medium onion, chopped 2 cans diced tomatoes, crushed 1 can sliced mushrooms 1 box elbow macaroni Chili powder to taste Salt and pepper to taste Brown hamburger and onion together until burger is no longer pink; drain off grease. Add all other ingredients except macaroni, let simmer. Cook macaroni according to package directions. Add to chili mixture, let simmer 30 minutes.

Mandarin Orange Sherbet Jello Salad

This makes a good side dish with ham. 1 large can mandarin oranges (reserve juice) 2 pkg. orange jello 1 cup boiling water 1 pint orange sherbet In a bowl, drain juice from oranges and add enough cold water to make 1 cup. Add boiling water to this and stir in jello until dissolved. Stir in sherbet until melted. Mix in oranges. Refrigerate until set.

Fruit Dip

This is a very simple dip that goes well with all kinds of fresh fruit. 1 sm. pkg. instant vanilla pudding 1 cup milk 1 - 8 oz Cool Whip 3-4 Tbs orange liqueur (such as Triple Sec) Mix all ingredients together; refrigerate.

Tater Tot Casserole

Comfort food at its best! 2 lb hamburger 1 onion, chopped 2 cans cream of celery soup 1 can water Tater Tots Brown hamburger and onion together, drain well. Put in a 13x9 baking pan. Mix together soup and water, pour over meat mixture. Put solid layer of Tater Tots on top. NOTE: I spray the top of the Tater Tot layer with cooking spray to help the top get crisp. Bake at 350 degrees for 1 hour. Let set 10 minutes before serving.

Bacon Cheeseburger Soup

I adapted this recipe from one given to me by a friend. It's nice and warm and so good on a cold Winter day! 1-1/2 cups water 2 cups potatoes, peeled and cubed small 1 small onion, chopped 1 clove garlic, minced (I use the garlic in a jar) 1 Tbs beef bouillon granules 1/2 tsp salt 1 lb ground beef, cooked and drained 2-1/2 cups milk (divided) 3 Tbs flour 8 oz process American cheese, cubed (such as Velveeta) 1/2 lb bacon, cooked and crumbled In a large Dutch Oven, combine the first 6 ingredients, bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add bacon, stir until mixed. Makes 6-8 servings. This soup is even better the next day, when the flavors have had a chance to blend.

Whole Wheat Molasses Bread

This recipe is from the Joy the Baker Website (www.joythebaker.com). This recipe comes together very quickly, and is very easy to make. I tried a slice spread with Nutella, as she suggested.....and I can say is, "WOW!" Makes one 8×4 or 9×5-inch loaf

1 2/3 cups buttermilk or plain yogurt 2 1/2 cups whole wheat flour 1/2 cup cornmeal 1 teaspoon salt 1 teaspoon baking soda 1/2 cup molasses

Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8×4 or 9×5-inch loaf pan. Non-stick baking spray works well too.

In a large bowl, whisk together flour, cornmeal, salt and baking soda.

In a small bowl whisk together buttermilk or yogurt and molasses.

Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. Depending on how evenly your oven bakes, you might want to rotate the loaf in the middle of baking. Be careful though. Don’t manhandle it too hard or it might deflate.

(Note: Also, don't pull it out of the oven even a few minutes early, even if it looks like it is done or possibly even overdone.....I ruined the first loaf doing that)

When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.

Loaf will keep, well wrapped at room temperature, for up to 4 days.

Serve with cream cheese, jam, salted butter or Nutella.

Mandarin Orange Salad

This is nice as a side dish, but could almost be a light dessert as well. 2 pkgs. Light Tapioca Pudding 3 cups boiling water 2 pkgs. Sugar free Orange Jello 8 oz. fat-free Cool Whip 2 cans Mandarin Oranges, drained Mix water and tapoica mix together. Add orange Jello and mix well. Let cool. When cooled, add Cool Whip and Mandarin oranges.

Double-Chocolate Spiced Snack Mix

When placed in a glass canning jar with the lid decorated with Holiday material and/or yarn, it makes a wonderful gift! 1 - 12-oz package Crispix cereal (about 10 cups) 1-1/2 cups mixed nuts 1/2 cup packed brown sugar 1/2 cup light colored corn syrup 1/2 cup butter 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1 cup chocolate covered peanuts 1 cup chocolate covered raisins 2 cups chocolate chips (semi-sweet, milk or dark; your preference) Preheat oven to 300 degrees. In a large roasting pan, combine cereal and nuts; set aside. In a small saucepan, combine brown sugar, corn syrup, butter, cinnamon, and ginger. Cook and stir over medium heat until butter is melted and mixture is smooth. Pour over cereal mixture; stir gently to coat. Bake for 30 minutes, stirring twice. Remove from overn. Spread mixture onto a large piece of buttered foil and let cool. (NOTE: I use butter-flavored cooking spray and it works just as well.) When cooled, break into pieces and place in a large bowl. Stir in chocolate covered peanuts, chocolate covered raisins, and chocolate chips. Place in an airtight container (can be stored at room temperature for up to one week), or into canning jars or other pretty jars to give as gifts. Makes 16 cups.

Monkey Bread

The grandsons love this! 1-1/2 cups brown sugar 2 tsp. ground cinnamon 3 - 10 oz pkgs biscuits 1-1/2 sticks unsalted butter Preheat oven to 350 degrees. Mix together 3/4 cup brown sugar and cinnamon. Cut biscuits into quarters, then dip each into sugar mixture and place in a greased Bundt pan. Do this until all biscuits are used and all sides of the pan are evenly filled with dough. Melt butter and mix with remainder of brown sugar. Pour mixture over biscuits. Bake for 30-35 minutes. Flip pan over onto a serving dish, serve hot.

Best Mac-n-Cheese EVER

I found this recipe on the Sprizee blog (http://sprizee.typepad.com/) and decided to try it. I have made a few adaptations from her original recipe. 1/4 cup butter 1/4 cup flour 2 cups milk, warmed in the microwave for 1 minute 1 tsp. salt 2 cups shredded cheese 8 oz. pasta (Penne or Cavatappi works well) Cook and drain pasta. Melt butter over low heat, gradually add flower, whisking until smooth. Keep whisking and cook 1 minute. Increase heat to medium and gradually add milk. Cook until it's bubbly. Keep whisking. Add salt and cheese. Whisk until cheese melts. Put in 8x8 pan and cover with bread crumbs. (Panko works well for this) Bake at 350 degrees for 30 minutes. Note: This is also very good with crushed potato chips spread on top to give it a nice crunchy topping.

Chocolate Icebox Cake

This recipe was found in the August 2010 Real Simple Magazine: 2 - 15 oz containers Ricotta Cheese 12 ox. semisweet chocolate, melted and cooled 9 oz package chocolate wafer cookies Line an 8-1/2 x 4-1/2 loaf pan with parchment paper, leaving an overhang on 2 sides. In food processor, puree Ricotta with melted chocolate until very smooth. Layer the Ricotta mixture and half the cookies in the pan (3 layers of the Ricotta mixture and 2 layers of the cookies, beginning and ending with the Ricotta mixture). Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with shaved semisweet chocolate if desired.

Beef Taco Skillet

This is a very easy, very tasty recipe I found from Campbell's: 1 lb. ground beef 1 can Campbell's Tomato Soup (Regular or 25% Less Sodium) 1/2 cup salsa* 1/2 cup water 6 flour tortillas (6"), cut into 1" pieces 1/2 cup shredded Cheddar cheese 1. Cook beef in 10" skillet until well browned, stirring to break up the meat. Pour off fat. 2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings. *I have used diced tomatoes instead of salsa; it makes for a milder taste that my family prefers.