Frosted Banana Bars

Picture from Taste of Home

My friend, Brenda, posted these on her cooking blog.  I made them tonight and they are fabulous!  They are originally from Taste of Home!  Enjoy!

Bars:
½ cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract


In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.

Parmesan Chicken Divan

This is from my mommy! She made it all the time for us growing up!

1 bag frozen broccoli
1/4 c. butter
6 Tbs Flour
2 C. Chicken Broth
1 C. Parmesan Cheese
1/2 pt Whipping Cream
3 Cooked Chicken Breasts, cubed
1/2 t salt and pepper


Melt butter in a large sauce pan. Blend in flour with a fork. Add salt and pepper. Add Chicken Broth. Cook and stir until mixture thickens. Stir in whipping cream.

Pull out a 13x9 pan. Layer the bottom of the pan with the broccoli. Pour about 1/2 of the sauce over the broccoli. Now make a layer of chicken.

With the remaining sauce add the Parmesan cheese. Pour over the chicken. Sprinkle top with Parmesan Cheese.

Cook for 20 minutes at 350 Degrees F.

Saucy Stir-Fried Pork

2 C. Instant White Rice
1/2 C Italian Dressing
1 lb Pork Tenderloin, cut into strips
1 Red Pepper, chopped
8 oz Sugar Snap Peas
3 Green Onions
2 Tbs Soy Sauce
1 tsp Cornstarch
1/2 tsp Ground Ginger

Heat dressing in skillet on med-high.  Add meat; cook and stir for a few minutes.  Add veggies.  Mix approx 3 minutes.  Mix Soy Sauce, Cornstarch, and Ginger until well blended in a separate bowl.  Add to meat/veggies mixture.  Cook for a few more minutes.  Serve over rice.

Beef Stroganoff

I have always and only made Beef Stroganoff using round steak. I know there are many other variations, but in my opinion, this is the best!

1 small round steak (cut into small strips)
1 Can of Mushrooms (or fresh)
1 Tbs Onion Flakes (or fresh)
2 Tbs Butter
3 T Flour
1 Can Beef Broth

Cut round steak into strips.  Cook on stove.  Add mushrooms and onion and simmer for a about 5 minutes.  Remove meat mixture from the stove.

In the hot fry pan (I use the same pan - less dishes) combine butter and flour.  Add beef broth.  Heat until mixture has thickened.  Return meat mixture to sauce.  Add 1/2 C to 3/4 C of sour cream. 

Serve over Wide Egg Noodles.  This recipe if for a small family.  I usually double it to get me some leftovers!

Chicken Casserole

1 lb grated cheese (your choice - I like mixed)
2 lb chicken tenders (cooked & chopped)
8 tortillas

Sauce:
2 cans of Cream of Chicken
1 onion (chopped finely)
2 t salsa (or more if preferred)
1 c milk

Put 1 T water in the bottom of large casserole dish.  Put a layer or tortillas cut into 1 inch strips and layer chicken, sauce, cheese.

Bake at 300 Degrees F for 1 hour.

Mona's Chicken Tacos

This is how my mom always made chicken tacos for us growing up. Most people have not heard or had them this way. But, I LOVE them! When people try it they usually do to! Mmmmm.....

4 Chicken Breasts
2 - 8 oz cans of tomato sauce
1 t cumin
1 t garlic poweder
1 t pepper

Cook chicken breasts and cut into small cubes. Mix chicken, tomato sauce, and seasonings on the stove. Best served in Soft Flour Tortillas.

Chicken Taco Filling

This is a great chicken to shred for Enchiladas. I got it from Yolanda Almaraz.

1 pkt taco seasoning
1 c. chicken broth
1 lb boneless skinless chicken breasts.

Dissolve taco seasoning into chicken broth. Place chicken breats in crock pot and pour chicken broth over.

Cover and cook on low for 6-8 hours.