April 30, 2008
posted by Amber at 11:10 PM

1/2 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 3/4 cup Flour
1 tsp Baking Soda
1 tsp Baking Powder
dash of Salt
3-4 mashed bBananas (3 large, 4 small)

Cream butter and sugar till smooth. Add eggs. Mash bananas and add to mixture (or blend bananas in with mixer to save a dirty dish!) Mix dry ingredients and add to wet mixture. Pour into a greased loaf pan. Bake at 350F for 1 hour (a bit longer if using a glass loaf pan).
Submitted by: Sabrina


April 16, 2008
posted by Amber at 5:30 PM

1 Red Bell Pepper, cut into strips
1/2 Yellow or Green Bell Pepper, cut into strips
1/2 small Onion, chopped
1/2 cup Carrots
1 pkg Mushrooms, chopped
1-2 lb well-trimmed boneless Beef Sirloin Steak, cut into strips
2 cloves Garlic, minced
1/2 tsp Black Pepper
5 tbsp Soy Sauce
3/4 cup Barbecue Sauce

Heat large nonstick skillet with 1 tablespoon oil on medium-high heat. Add peppers, onions, carrots and mushrooms; cook and stir until vegetables are crisp-tender. Transfer to large bowl; keep warm. Add meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through. Spoon meat mixture into bowl with vegetables; toss gently. Serve over rice or noodles.
Submitted by: Amber


April 15, 2008
posted by Amber at 9:30 PM

1/2 cup corn syrup or honey
1/2 cup brown sugar
1/3 cup canola oil
1-2 tbsp cocoa powder
1 tsp vanilla

Bring to a boil and then boil for one minute, stirring frequently. Pour over 8 cups of puffed wheat and stir. Press into a greased 7x12 inch pan. **Completely free of saturated fats**
Submitted by: Amber


April 14, 2008
posted by Amber at 2:05 PM

1 pkg (250g) Cream Cheese, softened (divided)
¼ cup prepared Basil Pesto
½ cup Sun-Dried Tomatoes packed in oil (drained and chopped)
¼ cup fresh Parmesan Cheese Grated
1 cup Sour Cream
1 large Clove of Garlic – pressed
1 tbsp Italian Seasoning
¼ cup Pitted Ripe Olives, sliced
1 tbsp finely Chopped Fresh Basil Leaves

Preheat oven to 350. Combine half of the cream cheese and pesto; mix well. Spread over bottom of small oven proof baker. Dice tomatoes and grate cheese. In a bowl, combine remaining cream cheese, tomatoes, parmesan cheese, sour cream, garlic and seasoning mix. Mix well.
Spread cream cheese mixture evenly over pesto mixture. Bake for 20-25, minutes or until hot and bubbly. Meanwhile slice olives, and finely chop basil and sprinkle over dip. Garnish with additional chipped sun-dried tomatoes if desired. Serve with assorted crackers.
Submitted by: Janelle


posted by Amber at 2:02 PM

8 skinless, boneless Chicken Breast Halves
8 slices Ham
8 slices Swiss Cheese
1 can Condensed Cream of Chicken Soup
1 cup Sour Cream
1/2 cup White Wine
1 tsp Garlic Powder
1 tsp dried Parsley
1 tsp Salt
1 tsp ground Black Pepper
1 (6 ounce) pkg Herb-Seasoned Dry Bread Stuffing Mix

Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.
Submitted by: Janelle