Banana Bread

2 cups flour
1 tsp. soda
1 tsp. salt
1/2 cup chopped nuts - optional
1/2 cup shortening - I use butter
3/4 cup sugar
2 cups ripe bananas mashed
2 eggs

Cream shortening and sugar together.  Mix with rest of ingredients.  Loaf sizes - depends on what size you use.  Will make 2 regular size or 4 smaller - approx.  Spray pans.  Bake 350 for about 30 min.  I just keep checking with a toothpick.

Puffed Oven Pancake

3 Tbsp. butter
3 eggs
2/3 cup milk
3/4 cup flour
1/2 tsp. vanilla
powdered sugar
1 cup strawberries, sliced

Preheat oven to 450.  Melt butter in a 9" pie pan in oven (watch it so the butter doesn't burn).  Whisk eggs and milk, sift in flour, whisking until well combined.  Add vanilla.  Pour into pie pan.  Bake 20 min. until puffed and golden brown.  Fill with strawberries and powdered sugar.  Serves 2-4 people

Hot Artichoke Dip

3/4 cup mayonnaise
1 cup parmesan cheese
8 oz. cream cheese
2 cans (14 oz.) artichoke hearts

Soften the cream cheese and mix in the parmesan cheese and mayonnaise.  Chop up the artichoke hearts and mix in.  Bake at 350 until bubbly.  Serve with crackers or corn chips or bread.  I like to add 1 can green chilies to spice it up!

Dill Dip

1 cup mayonnaise
1 cup sour cream
2 Tbsp. parsley
2 Tbsp. onion flakes
2 tsp. dill weed -not seeds
2 tsp. bon appetit
1 tsp. lemon juice

Blend together well.  Put in fridge overnight.

Clam Dip

1 pkg. cream cheese
Worcestershire sauce
1 can clams, reserve juice
Lemon juice
Garlic powder or minced fresh garlic

Mix cream cheese and clams.  Add clam juice to make a good dipping consistency.  Add a few drops of worcestershire sauce, lemon juice and garlic to taste.  We love to eat it with frittos.

Blueberry Cream Cheese Over-night Bread Pudding and Fresh Blueberry Syrup

Blueberry Cream Cheese Over-night Bread Pudding

12 slices French bread (one of the large loaves works fine) cut into 1-inch cubes
2  8oz packages cream cheese, chilled and cut into 1-inch cubes (I use low-fat, and about 1 1/2 pkgs.)
1 cup fresh blueberries (frozen works fine)
12 eggs
1/3 cup maple syrup (don't worry, you don't taste the maple, but you can use karo syrup instead)
2 cups milk

Grease 13x9 pan.  Place half of the bread cubes evenly in pan.  Scatter with cream cheese cubes and sprinkle with the rest of the bread cubes.  In a large bowl, whisk eggs, milk, and syrup.  Pour over bread mixture, cover with foil and chill overnight.

The next morning, preheat oven to 350 degrees.  Let the mixture come to room temperature for about 45 min.  Bake covered with foil for 45 minutes, then uncover and bake an additional 45 minutes, until puffed and golden.  Remove and serve with fresh blueberry syrup.

Fresh Blueberry Syrup

1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup fresh blueberries (if using frozen, let thaw overnight)
1 Tbsp butter

In a small saucepan, combine sugar, cornstarch, and water over med-high heat.  Cook, stirring occasionally, 5 minutes or until thickened.  Stir in the blueberries and simmer 10 minutes more, or until most berries are burst.  Add butter and stir until melted.

Chex Minty Buddies

9 cups Chex cereal (my favorite is corn, but use what you like)
1 cup chocolate chips (I use milk chocolate)
1/2 cup Andes peppermint chips (found in the baking aisle during the holidays)
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Place cereal in large bowl, set aside.  Place powdered sugar in large zippered plastic bag.  Place all other ingredients in microwave safe dish.  Microwave for 1 minute at 50% power, then stir.  Return to microwave for an additional 30 seconds to 1 minute at 50% power, or until all ingredients stir together smoothly.  Then, pour over cereal, stirring to coat as evenly as possible.  Next, dump the cereal mixture into the zippered bag, seal, and shake to coat.  Serve in a festive bowl (or eat it straight out of the bag.)