Sour Cream Banana Bread

I got this recipe from my friend, Tomi Durham! Thanks Tomi! It's my new favorite Banana Bread!

Dusting Mixture:
1/4 cup white sugar
1 teaspoon ground cinnamon

Main Ingredients:
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream (2 cups)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream the butter and sugar. Add eggs, mashed bananas, sour cream, vanilla, cinnamon, salt and baking soda. Mix well. Then add the four 1 cup at a time. Mix well. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Enjoy!

Asparagus Rolls

4-6 Tortilla Wraps (depending on the size of the tortilla)
18 asparagus
Chicken (You could do fresh, but I use 1 can of the Chicken Salad from Costco)
1/2 c. nuts (optional)
1/2 c. Craisens
4 oz. regular cream cheese
1/2-1/3 of container of Garden Vegetable Cream Cheese (judge this to taste)
1/4 c. Mayo
Garlic Powder

Mix the Chicken on down all in bowl. Judge to your liking in taste. I usually use closer to 1/3 container of the Garden Vegetable Cream cheese, but I like it with a stronger taste.

Spread the mixture on a tortilla. Roll the already cooked asparagus into the tortilla. I usually use about 4 or 5 per tortilla. Cover the roller tortilla in Press N' Seal and refrigerate for 3 to 4 hours or overnight. Then cut into little bite size pieces and ENJOY!