Special Banana Nut Bread

3/4 Cup Butter -- softened
8 Ounces Cream Cheese -- softened
2 Cups Granulated Sugar
2 Large Eggs
1 1/2 Cups Mashed Ripe Bananas
1/2 Teaspoon Vanilla Extract
3 Cups All-purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Chopped Pecans -- divided

Orange Glaze:
1 Cup Confectioners' Sugar
3 Tablespoons Orange Juice
1 Teaspoon Grated Orange Peel

In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda, baking powder and salt, gradually add to the creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8 x 4 loaf pans. Sprinkle with the remaining pecans. Bake at 350° for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean.

In a small bowl, whisk the glaze ingredients together. drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks.

Yummy Tossed salad

1/2 Cup Sugar
1/3 Cup Red Wine Vinegar
2 Tablespoons Lemon Juice
2 Tablespoons Finely Chopped Onion
1/2 Teaspoon Salt
2/3 Cup Canola Oil
2 Teaspoons Poppy Seeds
10 Cups Torn Romaine Lettuce
1 Cup Shredded Swiss Cheese
1 Medium Apple -- chopped
1 Medium Pear -- chopped
1/4 Cup Dried Cranberries
3/4 Cup Chopped Cashews

For the dressing, in a blender or food processor, combine the first 5 ingredients. With machine running,slowly add canola oil. Stir in poppy seeds.
In a salad bowl, combine the lettuce, cheese, apple, pear and cranberries. Drizzle desired mount of dressing and mix well. Just before serving, add cashews.

Easy Pimento Cheese

8 Ounces Shredded Cheddar Cheese
8 Ounces Shredded Pepper Jack Cheese
4 Ounce Jar Diced Pimentos
1/2 Medium Red Onion -- diced
1 Cup Mayonnaise -- or more if needed
3 Cloves Garlic -- finely minced
1 Teaspoon Hot Smoked Paprika
1/2 Teaspoon Celery Seed
Salt & Freshly Ground Pepper to Taste

In a medium bowl, combine cheeses, pimentos (with juice), onion, mayonnaise, paprika and celery seed. Mix well and season with salt and pepper. Refrigerate until ready to serve.


NOTES : This is wonderful for sandwiches (recommend white bread). I didn't have hot smoked paprika, so I added a pinch or two of cayenne pepper. Turned out great!

Pam's Perfect Baked Beans

1 pound hamburger
1 pound bacon -- diced
1 small onion -- chopped
2 28 ounce cans baked beans -- Bush's
2 15 ounce cans pork and beans
1 15 ounce can tomato sauce
1/4 cup mustard
1/4 cup brown sugar
salt to taste

Brown hamburger, onion and bacon. Drain off any fat remaining and add other ingredients. Put in a Casserole dish and bake at 325° for 40 minutes, uncovered


NOTES : These are really good baked beans, because of the hamburger and bacon, it could be served as a casserole too. Yummy!

Fire Roasted Salsa

2 14 Ounce Cans Fire-roasted Diced Tomatoes -- undrained
1 Cup Sliced Onion
2/3 Cup Fresh Cilantro Leaves
2 Tablespoons Lime Juice
2 Teaspoons Sugar
1/2 Teaspoon Salt
1/4 Cup Jalapeno Chile Peppers

In a food processor, combine the tomatoes, onion, cilantro, lime juice, jalapenos, sugar and salt. Cover and process until desired consistence.

Cashew-Chicken Pasta Salad

16 Ounces Spiral or Rotini Pasta
2 Cups Cubed Cooked Chicken -- (see Notes)
20 Ounce Can Pineapple Tidbits -- drained
1 1/2 Cups Diced Celery
3/4 Cup Sliced Green Onions
1 Cup Seedless Green Grapes -- cut in half
1 Cup Seedless Red Grapes -- cut in half
1 Cup Dried Cranberries
1 Cup Ranch Salad Dressing
3/4 Cup Mayonnaise
2 Cups Salted Cashews

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery and grapes. Drain pasta and rinse under cold water. Stir into the chicken mixture along with the dried cranberries.

In a small bowl, whisk the ranch dressing and mayonnaise together. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour. Just before serving, stir in cashews

NOTES : This makes a really large salad and you might want to cut it in half. Everyone loves it and you really don't need to add the chicken. It's good without.

Mac & Cheese in Pressure Cooker

2 1/2 Cups Elbow Macaroni
2 Teaspoons Chicken Soup Base
3 Cups Water -- divided
2 Tablespoons Butter or Margarine
1 Tablespoon Parmesan Cheese
2 Cups Shredded Sharp Cheddar Cheese
2 Ounces Cream Cheese
1 Teaspoon Dried Yellow Mustard

Combine 2 cups water with the 2 teaspoons chicken base. Add to pressure cooker along with macaroni, butter, Parmesan cheese and remaining cup of water.Secure lock on lid, and close vent so it's on pressure. Set cooker to high and cook for 6 minutes.

Perform a quick release to release the cooker's pressure. Safely remove lid and slowly stir in the cheese, mustard and cream cheese until melted and creamy. Serve immediately