FROSTED BANANA BARS
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A great way to use up ripe bananas. I found this in a gem of a community cookbook. It makes a lot so it would be really good for bake sales. They also freeze well!

1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. ripe bananas, mashed (about 3)
1 c. sour cream
1 c. chocolate chips (optional)

Preheat oven to 350. Cream butter and sugar together. Beat in eggs and vanilla. Sift together the flour, soda, cinnamon, and salt. Add to creamed mixture and mix just until combined. Add bananas and sour cream, then the chocolate chips if desired. Spray large jelly roll size (half sheet pan) with nonstick cooking spray. Spread batter evenly. Bake for 25 minutes. Allow to cool, then frost with cream cheese frosting.

CREAM CHEESE FROSTING

1/2 c. butter, softened
1 (8 oz) pkg. cream cheese, softened
4 c. powdered sugar
2 tsp. vanilla

Cream butter and cream cheese together until smooth. Add enough powdered sugar to reach desired consistency. Add vanilla. Spread over bars. Can also top bars with chopped walnuts.

TWICE BAKED GARLIC POTATOES

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My Mom seems to always request for someone to make these for holidays and other special occasions.

4 large baking potatoes, scrubbed
1/2 - 1 whole head garlic, to your taste (it sounds like a lot but the garlic will mellow and sweeten as it roasts)
1/2 c. chicken broth
1/2 c. sour cream
salt and pepper to taste
1/4 c. parmesan cheese
1/4 c. chopped green onion
1/2 c. shredded cheddar cheese (optional)

Preheat oven to 425. Pierce the potatoes several times and place on baking sheet.  Wrap garlic in foil and set aside. You will bake potatoes for 50 to 60 minutes or until potatoes are tender. The garlic doesn't need to cook quite that long so I wait until about the last 30 minutes of baking time. When it is ready, it is browned and soft to the touch. Allow potatoes and garlic to cool for about 15 minutes or until you are able to handle them. Halve potatoes lengthwise and scoop the pulp into a large bowl, creating a "boat" to hold the filling. Cut the garlic head in half, squeeze out the pulp and add to the potato. Add the broth, sour cream, salt, pepper, parmesan cheese, and green onions. Stir and mash with a fork until you achieve the desired texture. Spoon the stuffing back into the potato skins and sprinkle the tops with cheese if desired. Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.You can add a bit of chopped green onion for color or a sprinkle of paprika before serving. These freeze well.
Serves 8

OREO TRUFFLES

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One of our neighbors brought these this year. YUM! If you like compliments, share these. They are sure to please!

1 pkg. Oreo cookies
1 8 oz. pkg. cream cheese, softened

12 ozs. white chocolate or almond bark
melted milk/dark chocolate, sprinkles, or decorating crystals (optional)

In a food processor, process oreos until a very fine crumb is formed. Add the cream cheese through the feeder tube in approximately two ounce chunks, while the machine continues to run. Once all of the cream cheese is combined, you should have a soft, gooey dough. Scoop out with a small scoop and shape the dough into balls. Place on a baking sheet lined with wax paper.  Let rest in the freezer for at least 15 minutes—this will help everything stay together when you dip them in chocolate. Melt white chocolate or almond bark according to package directions. Place chocolate in a small bowl, and dip the oreo truffles in chocolate using a spoon. Carefully shake off the excess chocolate and place back on the parchment-lined sheet. You can add sprinkles or decorating crystals now, while the chocolate is still wet, if you desire. You can also make lines or swirls with the melted milk or dark chocolate. Once all of the truffles are dipped and back on the baking sheet, place the sheet in the freezer for 15 minutes or in the refrigerator for half an hour or so, to allow the chocolate to set.

Makes app. 40 truffles

CHICKEN & BROCCOLI BRAID

I love Taste of Home's recipes!

 2 c. cubed cooked chicken
1 c. chopped fresh broccoli
1 c. (4 ounces) shredded sharp cheddar cheese
1/2 c. chopped red pepper
2 tsp. dill weed
1 garlic clove, minced
1/4 tsp. salt
1/2 c. mayonnaise
2 tubes (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

I must confess I take the easy, less pretty route and just sandwich the filling between tubes of crescent rolls instead of braiding! Just be sure to seal the edges well.

In a large bowl, combine the first seven ingredients. Stir in mayonnaise. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
On each long side, cut dough 3 inches toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through.
*I actually prefer this recipe the next day served cold! I don't know if it's the freshness of the dill or what, but that is my preferred way to eat this.

PEPPERMINT POPCORN CRUNCH

I found this on a blog called Sweet Pea Recipes and had to try it. Last year, I brought some to the neighbors as their Christmas treat and it received great reviews. Then I got a wild hair and made another batch for Valentine's Day, this time using crushed hard cinnamon candies and cinnamon oil. It got even better reviews!

app. 9 cups popped popcorn (both air popped and butter flavored are good)
1 bag white chocolate chips, or equivalent amount white melting peices
1 box candy canes crushed
few drops peppermint extract, optional

Place popcorn in large bowl. Melt the chocolate in a glass bowl in the microwave, making sure to stir every 30 seconds. Chocolate will hold its shape even when completely soft, so check often to avoid burning. Stir in cancy canes and extract if using. Pour over popcorn. Mix well, then lay out on a cookie sheet or baking dish and allow to cool. Now bag up the neighbors share before you eat it all!

SOUTHWESTERN BEAN CHOWDER

I tried this recipe from my Taste of Home's Healthy Cooking Magazine. It has really good flavor! There is no meat in the original recipe, but cooked chicken would be really good in there.

2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained

1 medium onion, chopped

1/2 c. chopped celery

1/2 c. chopped red or green pepper
1 T. olive oil
2 garlic cloves, minced
3 c. vegetable or chicken broth
1 c. frozen corn, thawed
1 medium carrot, shredded
1 can (4 ounces) chopped green chilies
1 T. ground cumin
1/2 tsp. chili powder
4 1/2 tsp. cornstarch
2 c. 2% milk
1 c. shredded cheddar cheese
minced fresh cilantro, broken tortillas chips, avocado, and shredded cheddar cheese, optional

(Optional step, I think I would like the texture better not mashed): In a small bowl, mash one can beans with a fork. In a soup pot, saute the onion, celery and pepper in oil until tender. Add garlic and cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes. Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro, chips, avocado, and additional cheese if desired. Yield: 8 servings (2 quarts).

LIGHTER & CHEAPER (EGGLESS) EGGNOG

8 cups 1% milk
1 (3 ounce) pkg. instant french vanilla pudding
1/2 cup sugar
2 tsp. vanilla
2 tsp. rum extract*
2 tsp. nutmeg

In large bowl, mix pudding with 1 cup milk. When pudding is thick, add remaining ingredients, mix very well. Chill.

*I think you will be dissapointed without the rum extract. It really makes it taste like eggnog!

CHOCOLATE MINT MELTAWAYS
My favorite christmas cookie!

3/4 c. butter
1 1/2 c. packed brown sugar
2 T. water
2 c. semisweet chocolate chips
2 eggs
2 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
36 Andes Mint candies

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350 degrees. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking, unwrap the mints and divide each in half. When cookies are brought out of the oven, put 1 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

ITALIAN EGG ROLLS

From Taste of Home Magazine. Don't run away thinking it will be

too time consuming! This is a unique recipe that is worth a little effort.

1/2 lb. bulk hot Italian sausage
3/4 c. finely chopped green or red pepper
1/2 c. finely chopped onion
1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 c. shredded part-skim mozzarella cheese
1/4 c. grated Parmesan cheese
1/4 tsp. garlic powder
14 egg roll wrappers
oil for frying
marinara sauce, warmed, optional

In a large skillet, cook the sausage, peppers, and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder.
Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired.
Yield: 14 egg rolls.