Chicken, Bean, Spinach Enchiladas

Yesterday we went to the Dallas Farmers Market for some family fun.  We had never been before and decided we wanted  to see what exactly they had down there.  We are so glad we went!  We bought TONS of fresh food...including a bag of fresh spinach.  We had no idea what we were going to do with the spinach, but we bought it anyways!  I dug through the pantry and came up with this recipe.  It is SO good!  My husband said it tastes like something you would get in a Mexican restaurant (I take that as a compliment).

Ingredients:
3 Chicken breasts
1 Can black beans, drained and rinsed
1/4 Cup sour cream
3/4 Cup salsa
1 Cup shredded cheese
2 BIG handfuls of spinach (not sure how else to measure it...)
6 10-inch flour tortillas
6 Slices pepperjack cheese, each slice cut into 2
1 16-oz can white queso sauce (found by the salsa's in the chip aisle at the store)
1 lime, cut into 4 pieces

Directions:
*Cut your chicken breasts into smaller pieces and put them in a large skillet with 2-3 cups of water.

*Cook the chicken for about 20 minutes until it is fully cooked.  You can cook your chicken any way you want, this way will just keep it nice and moist.

*Once the chicken is cooked, drain any remaining liquid.  Move the chicken pieces to a cutting board and chop them up.  Now put them back into the skillet.

*Now pre-heat your oven to 400*F.

*Add the black beans to the chicken and turn them on to a medium-low temperature to warm them all up.  Add the salsa and sour cream and stir well.

*Once the chicken mixture is hot, add the spinach.  Stir until the spinach has shriveled up.  Now add the shredded cheese.  Mix well.

*Spray a 9x13 baking dish with cooking spray.

*Put 1/3 a cup or so of queso on the bottom of the baking dish and spread it out to cover the bottom of the dish.

*Take a large scoopful of the chicken mixture and put it into a tortilla.  Roll it up.  Now put it into the baking dish.  Continue to do this with the rest of your tortillas.

*Pour all of the rest of the queso onto the tops of the enchiladas.  Spread it out to cover all of the tops of the enchiladas (areas that are not covered will go hard while baking).

*Take your pepperjack cheese slices and make sure each piece is cut into two.  Take each piece now and layer it on top of the enchiladas.  Each enchilada will need two pieces of cheese (see picture).

*Put your enchiladas into the oven and bake them for 20 minutes uncovered.  Once the cheese has started to brown, take them out of the oven and serve.

*Put salsa or queso on the tops if you would like, and then sprinkle the juice from a lime slice on top.  Hope you like this one, we did!

Peppery Chicken Pasta

I have to admit, there is a reason I changed the name of this dish.  If I wrote "Poblano Pepper Pasta" so many people would skip over it.  I would have.  Honestly, its not something I have ever had before, I don't know anything about it, and I had no need or want to try it...until my husband decided to invent a new dish while out shopping today.  Let me just explain what this tastes like" ground pepper."  See, nothing to be afraid of!  It truly blew my mind with how tasty it was.  I have never had a pepper like this before!  It isn't vegetably at all which surprised me.  We will definitely be looking for more poblano recipes!!!  If you have never tried them, this dish is really easy and super good.  We ended up researching Nick's recipe idea online and found one similar to the one he had thought of.  So we went with it and loved it.  PLEASE try this one, its so good!  And yes, it tastes just like ground pepper!

Ingredients:
3 Poblano chili/peppers
1/2 Cup milk
4 Tablespoons butter
1 Tablespoon flour
1 Cup heavy cream
salt to taste
2-4 Chicken breasts (1 per person)
1 cup shredded cheese (a white cheese)

Directions:
*Cut the top core of your peppers off and pull out the seeds.  Now chop them up.

*In a blender or a food processor, put your chopped peppers and your milk.  Mix it until well blended.

*In a medium saucepan, melt 2 tablespoons of butter.  Once the butter has melted, add the tablespoon of flour.  Now brown it (just cook it over a medium heat until it changes to a bit of a brown color).

*Pour your pepper puree into the butter mixture in the saucepan and stir with a wire whisk constantly until it is all smooth.

*Turn your temperature down to medium-low and add your cream.  Stir with your whisk constantly until it begins to bubble.  This will take a few minutes.

*Once the mixture has bubbled, take your mixture off of the heat and set aside.  Add salt to taste.

*In a frying pan now, put your chicken breasts and cook it in the other 2 tablespoons of butter (we used oil instead).  Cook until fully cooked (takes about 20 minutes, we cover ours to keep the heat in.  Cook on a medium to medium high temperature).

*Spray a baking dish down with cooking spray and put your cooked chicken breasts inside.  We used a small glass dish so that all the sauce would sit right on top and now run all over the place.

*Turn your oven on to 350*F.

*Pour your sauce over your chicken in the baking dish.  Now put all of the cheese over top of the sauce.

*Put your dish, uncovered, in the oven and bake for 20 minutes.

*I know its green and looks weird, but the taste isn't crazy at all!  I promise!  We were at a local farmers market today and bought fresh black pepper pasta so ours was a little spicier.  SO delicious!!!

http://www.mexconnect.com/articles/2338-chicken-in-poblano-cream-sauce-pollo-poblano

Sweet Potato Fries

Here is another one of my husbands recipes:  Sweet potato fries.  He LOVES sweet potatoes (I don't, but these aren't too bad coming from a non-sweet potato lover).

Ingredients:
2 Sweet potatoes
1/8 cup oil (just an estimate)
salt to taste
pepper to taste

Directions:
*Cut the potatoes into fries.  We make ours fairly thick in size.

*Put the fries into a big bowl and pour enough oil on top.  Mix them up so that they are all coated thinly in oil.

*Pour the fries onto a baking sheet that has been lined with tin foil.

*Salt and pepper your fries.

*Pre-heat your oven to 425*.  Now bake your fries for about 20 minutes (check them after 15 to make sure the tops aren't burning).  Flip the fries, and continue cooking another 10 minutes or so to crisp the other side.  These aren't super crispy fries since they are baked, but they are healthy, easy, and tasty.  We have made them this way a few times now and there is never any leftover.  My friend sprinkles Parmesan cheese on top of hers once they are cooked so that is an option too if you want to try those!

Chocolate Pretzel Sticks

These are too good not to make!

Ingredients:
20 Large pretzel sticks
2 Cups semi-sweet chocolate chips OR semi-sweet bakers chocolate
Any fun toppings you want (sprinkles, mini M&M's, toffee pieces, peanut pieces, coconut...)

Directions:
*If you have a double boiler use that (the pot that has a pot insidde of it...so you put water in the bottle pot and the chocolate in the top pot).  If not, you can cook it in a glass dish in your microwave.  JUST BE CAREFUL TO STIR OFTEN (if will burn if you don't!).  So, melt your chocolate.

*Put a piece of waxed or parchement paper on a baking sheet and set aside.

*Once your chocolate is melted, dip your pretzel sticks halfway in and roll them.  I usually dip them twice, but you don't have too.

*Do all of the pretzels quickly and before they dry sprinkle whichever toppings you  want onto the wet chocolate.  Let the pretzels dry fully.  (I sometimes put the baking sheet in the fridge to cool them faster...)

Crescent Chicken

Here is an easy recipe I got from a blog called "wearing Gackey's Apron."  This recipe was really easy as pretty tasty.  I didn't change her recipe when I made it but I need to before I cook it again.  Not that I need to change it because of the taste, rather I need to change it because it made so much filling and not enough crescents...

Ingredients:
2 chicken breasts, cooked then chopped
1 can Crescent Rolls
2 cups Cheddar Cheese
1 can Cream of Celery
1 can Cream of Chicken

Directions:
*Cook your chicken any way you want too.  Then chop it up into tiny pieces.

*Open up both cans of soup mix.  Pour half of each can into a mixing bowl.  Reserve the other halves for after.  Now put one cup of shredded cheese into the bowl and mix it up good.  Now add the chicken and mix.

*Spray a 13x9 baking dish and set aside.

*Open your can of crescent rolls.  Put one heaping scoopful of the cheese and chicken mixture into the bigger part of the crescent roll.  Roll it up ending with the shortest part.  Put each of the crescent roll mixture into the baking dish.  Do not let them touch each other because they supposedly won't rise (mine didn't rise regardless so I way I see it is you can make them touch if you want too!).

*Mix the remaining two cans of soup together and pour it over the tops of the crescents.

*Bake in your preheated oven at 375* for 45 minutes.

*Pull out of the oven and top with the remaining cheese.  Put back in the oven for about 5 minutes until they fully cook.

Pizza Rolls

I came across this fun recipe at brokeassgourmet.com.  She has tons of really neat, creative recipes.  (I'm going to try her homemade pop tarts soon!).  Anyways, I'm not a pizza fan...but I am a "dough" fan (crescent rolls, pastry dough...).  This recipe was really easy and my whole family loved them!  Perfect for a family lunch!

Ingredients:
*Flour for dusting
*1 pizza dough (pilsbury kind in the can)
*3/4 Cup tomato sauce
*2 Cups shredded cheese (approximate amount...just enough to cover whole pizza dough)
*Pepperoni slices that have been cut into quarters

Directions:
* Lightly flour your counter

*Unroll pizza dough and stretch it out to about the size of a baking sheet

*Spread your tomato sauce all over the dough except for the very top, long side.  (If it has sauce it won't stick once you roll it up.  All the other edges can have sauce all the way to them).

*Now put your cheese and then your pepperoni's on top of the cheese.  (If you want to add other ingredients you can...green peppers, onions, olives...)

*Now roll the pizza dough with ingredients up from the longest side.  You want to go lengthwise so you have more rolls and that they aren't too thick or they won't cook.

*Now cut your dough into about 10 equal pieces ("rolls").

*Place your rolls cup side up, not dough side up on a baking sheet that has been covered in tin foil and sprayed down with cooking spray.

*Put in a pre-heated oven of 400* and bake for 15 minutes.  (I baked mine about 17 minutes.  Just keep checking on them starting at 13 min's and pull them out when they are as done as you would like them to be).

*Super easy, and fun!  Enjoy!

Pretzel Hugs

This is so easy its silly!  Perfect for having as munchies for sports games at your house or to bring over to family/friends house.  Sweet + Salty = Amazingly good!

(Sorry, this picture was taken before they completely dried...We ate them all before I had a chance to take a "finished" picture!)

Ingredients:
25 Pretzels
25 Hershey's Hugs (or kisses.  Do not use the caramel one's though...they don't melt right in the oven)
50 M&M's

Directions:
*Put a piece of parchment paper on a baking sheet.

*Preheat your oven to 200*F (you don't want it any warmer, I promise!)

*Put all of your pretzels on the parchment paper.  Now unwrap all the Hugs and place one hug on top of each pretzel.

*Place the pretzels and Hugs into the oven and bake for 8 minutes

*Take the baking sheet out and put 2 M&M's on each of the pretzel/Hug mix.

*Let cool for HOURS (Or put in the fridge once the baking sheet has cooled off).

Mozzarella Chicken

This is so tasty!  YUM!  I found this recipe at "Wearing Gackey's Apron" blog.  She has tons of simple family recipes there.  Anyways, I saved this recipe a few weeks ago and finally got around to cooking it tonight.  I'm so glad I did because it was delicious!  It was so creamy!  PERFECT winter meal!

Ingredients:
3-4 Chicken breasts
6-8 Mozzarella cheese slices (you need 2 slices per chicken breast)
1 Can cream of chicken soup
1/4 Cup white wine (I used chardoney)
1 Cup Stovetop stuffing mix
1/2 Cup melted butter

Directions:
*Pre-heat oven to 350*F.

*Spray down a baking dish with cooking spray.

*Place chicken pieces in baking dish.  Now put 2 slices of cheese over each chicken breast to cover the breasts up.

*In a small bowl mix the soup and the wine.  Now pour it over the cheese/chicken.

*In a different bowl, mix the melted butter with the stuffing mix.  Now pour this over the soup that is on the chicken.  No stirring, just pour it on top.  (I thought it would be dry not stirring it all up, but don't worry...its super creamy at the end!)

*Put chicken dish in stove and cook for one hour.

Maple Sausage Alfredo

I know this sounds like a really strange recipe...but its delicious!  I went to the dentist today and my mouth is so sore...so I took easy ingredients and voila, "sausage alfredo."  Nick asked me after dinner how hard it was to make, I asked him why.  His response: "because its really, really good."  :)

Ingredients:
1/2 box spaghetti or fettucini noodles
1 package maple breakfast sausages
1 cup heavy whipping cream
salt to taste
pepper to taste

Directions:
*Start cooking your noodles since they always take the longest to do.

*While noodles are cooking, take all sausages out of their casings (if they are in casings).  Also, you MUST have maple flavored because of its sweetness...

*Start cooking the sausages, mashing them into small pieces, while the noodles are cooking.

*Once the noodles are cooked, poor them into the skillet with the meat.  Add salt and pepper to taste.  Now add the whipping cream.  Stir for a few minutes over medium heat to mix all the flavors.

*RIDICULOUSLY EASY!!!

Cooper loved it too!

Stuffed Bauk-Bauk

Well, thats the title I get when I ask my husband what he wants his chicken dish to be called.  Nick was on cooking duty tonight so he created this masterpiece!  We were at the store shopping for dinner ideas and he kept grabbing ingredients and here is what he came up with!

Ingredients:
2 Chicken breasts
2 or 4 asparagus'
4 Slices of Provolone Cheese
2 Slices of bacon
Poultry Spice
4 toothpicks

Directions:
*Cook bacon in the skillet on top of your stove until done

*Spray a baking sheet lined with tin foil with cooking spray

*Butterfly your chicken breast and place one piece of cheese down.  Place a slice of bacon on top of your cheese, then 1-2 pieces of asparagus on top of the bacon.  Now put the second piece on cheese on top of the asparagus.  Close/fold the chicken breast over and put 2 toothpicks in to keep it held shut.

*Do the same thing to your second chicken breast.

*Shake your poultry spice on top of your chicken breasts.

*Bake in a pre-heated oven at 425*F for 30 minutes.  If you are worried about your chicken breasts being too dry, put a glass bake safe dish in the stove with water while cooking your chicken.

Monkey Bread

Oh...My...Goodness!  This is incredibly easy, and ridiculously delicious!  Perfect for a quick weekend breakfast!

Ingredients:
2 Packs of Grands Flaky Biscuits (no-name brand works just as good)
1/2 cup white sugar
1 teaspoon cinnamon
7 Tbsp butter
1/3 Cup Brown sugar
1 Tbsp Maple Syrup (real if you have it)
Dash of nutmeg

Directions:
*Pre-heat oven to 350*F

*Cut each biscuit into 4 pieces.

*In a small bowl, mix the cinnamon and white sugar.

*In a large bowl with a lid (if you have it), pour all the biscuit pieces and the cinnamon/sugar mix.  Shake until the pieces are all coated.

*Pour the pieces into your bundt pan that has been sprayed down with cooking spray.  (There always seems to be quite a bit of the sugar mixture that doesn't stick to the biscuit pieces.  I sprinkle a bit of it over the biscuit pieces once its in a dish, and then throw the rest out.  You CAN sprinkle it all over and use it all, but I don't.  It will  taste great either way!)

 

*In another small bowl, melt the butter.  Now mix in the brown sugar, maple syrup, and nutmeg.  Mix well.

*Pour the butter mixture over the biscuit mixture.

 

*Bake in oven for 30 minutes until browned.  (Since buying our new home, I notice that the oven at the new house isn't quite as hot as the old one.  I cook the monkey bread for about 33-34 minutes at the new house.)

Love Bird Chicken

I got this recipe from my friend Susan.  She got the recipe from Rachel Ray and made some changes.  I used her recipe...but left out the rosemary (not a rosemary fan.  I feel like I'm eating tree branches...).  So here is our rendition of Rachel's recipe!

 

Ingredients:

1 chicken breast per person

1/2 puff pastry sheet PER chicken breast

1/2 cup jam/preserves (we used raspberry)

1 slice of provolone cheese per chicken breast

salt to taste

pepper to taste

1 egg

rosemary (if you want it)

Directions:

*45 minutes before you start cooking, take your puff pastry sheets out of your freezer to thaw.  They WILL NOT WORK FROZEN.

*Preheat oven to 400*F

*Cook the chicken in a bit of oil, salt, and pepper (I also put water in the pan so the chicken wouldn't dry out) in a skillet on the stove.  It took about 12 minutes for mine to cook.

*Cut your pastry sheets in half so  that each chicken has a piece of pastry sheet.

*Put one slice of cheese, and a tablespoon or so of the preserves on top of the cheese.  Now place a chicken breast on top of the preserves.

*Roll up the pastry sheets so that none of the inside fillings can escape. 

*Put each pastry roll up on a piece of parchment paper that has been sprayed with cooking spray.

*Mix the egg with a tablespoon of water and spread it over each of the pastry sheets.  

*Bake 12-15 minutes until the pastry sheets have browned up a bit.  

(If you want Rachel Ray's recipe, it can be found here: 

http://www.foodnetwork.com/recipes/rachael-ray/love-birds-chicken-in-pastry-recipe/index.html)

Peanut Butter Stir Fry

I read about a peanut butter stir-fry online, then twisted it up and came up with this.  My hubby and I loved it!

Ingredients:
3 chicken breasts, cut into bite sized pieces
1 1/2 cups carrots, sliced
3 green onion stalks, sliced
2 Cups frozen broccoli, uncooked
1-2 cups sno peas
water
3/4 Cup peanut butter
1/2 a bottle of Stir Fry Sauce (I used Kikkomans Stir Fry Sauce)

Directions:
Put chicken in a skillet on the stove with a tablespoon of oil and cook until done (about 7 minutes).

*Put chicken in a bowl.

*In the skillet, put half a cup of water and the carrots.  Cook them until they are almost done.  The water cooks off quite quick, so keep adding about a fourth of a cup as needed.

*Once the carrots are almost done, as the green onions and frozen broccoli.  Add more water if needed.

*Cook for 4 minutes or so and then add  the snap peas.  These only take a minute or two to cook.

*Now add the chicken, peanut butter, and stir fry sauce.  Mix well, and cook until hot.  Serve over white rice.

Ritz Cracker Pizza Snackers

Cooper LOVES "tiny pizza things" (lunchables pizza's).  One day he wanted one, and I didn't have any lunchables at home.  SO...I created my own for him!  So easy, and the kiddo's love them.

 

Ingredients:

Ritz Crackers (as many as you want to eat)

Spaghetti sauce

Shredded Cheese

Directions:

*Put a bit of spaghetti sauce on top of each ritz cracker.  Now add  shredded cheese to the top.  Your kids will think your a genius!

Brushetta Chicken

By far one of my husbands absolute favorite meals.  If I'm cooking chicken he asks if this is the dish I am making.  Original recipe from Kraftrecipes.com, but this is my version...its so much better!

Ingredients:
2 large or 3 small chicken breasts, cut into bite size pieces
1 teaspoon garlic powder
1 teaspoon Italian seasoning (if you have it)
1 can diced tomatoes, undrained
1 box stovetop stuffing mix
1/2 cup water
1 1/2 cups shredded mozzarella cheese

Directions:
*In a skillet on the stove, put the chicken pieces with about a teaspoon or two of oil, the garlic powder, and the Italian seasoning.  Cook about 7 minutes until the chicken is cooked.

*While the chicken is cooking, mix the stuffing mix, diced tomatoes, water, and cheese in a bowl. 

*Once the chicken is cooked, add it to the tomato mixture.  Mix well.

*Pour in a large round baking dish sprayed down with cooking spray.

*Bake in a preheated oven at 400*F for 30 minutes.

(I usually serve it with a baked potato, or mashed potatoes).

Beer Bread

I started seeing tons of recipes for this "beer bread" online.  I chose the easiest one I could find and was quite suprised with how tasty it was.  Its semi-sweet, and really heavy (no yeast, so it doesn't rise).  We agreed it needs something else next time, so I researched some flavors you can do for beer bread and added them at the bottom.  We will do some sort of cheese in ours and maybe chives next time!  You can do this plain one if you plan on using the bread with a soup or something that it will get dipped in.  If you want it as a side bread to your meal I would suggest adding one of the "add-ins" at the bottom! 

Ingredients:
3 cups flour
3 Tablespoons sugar
1 (12 ounce) can or bottle of beer (I used a miller lite)
1/4 stick of butter

Directions:
*Preheat oven to 350*F

*Mix the flour, sugar and beer until well mixed.

*Pour it into an 8x8 or a 9x9 baking dish.

*Cook for 30 minutes.  Take bread out of the oven, rub the butter on the top and then place the bread back into the oven for 4-5 more minutes.

ADD INS:  (from Farmgirl Fare Blog)
Garlic & Herb:
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
2 minced garlic cloves (or 1 teaspoon garlic flakes)

Dill & Chive:
2 Tablespoons fresh or dried dill
1/4 cup chopped fresh chives

Rosemary & Feta:
2 Tablespoons chopped fresh rosemary
3/4 cup crumbled feta cheese (about 4 ounces)

Italian:
1 teaspoon dried basil
1 teaspoon oregano (
2 minced cloves of garlic
1/2 cup finely grated parmesan cheese

Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of—just use your imagination.

Cool Whip Pie

Mom started making this when we first moved to the US about 15 years ago...then we stopped making it and I completely forgot about it.  Until last night.  Luckily I always have tubs of cool whip in the deep freeze, and I almost always have a graham cracker crust in my baking cupboard.  It took less than five minutes to make it...and about the same amount of time to gobble it up an hour or two later!

Ingredients:
2/3 cup boiling water
1 small pkg jello (any flavor)
1/2 cup of water (fill with ice cubes, then fill the rest of the measuring cup with cold water)
1 tub cool whip
1 graham cracker crust

Directions:
*Mix boiling water and jello until combined

*Add cold water and ice cubes.  Mix until ice cubes are fully melted

*Add the tub of cool whip and whisk until mixed.

*Put mixture in the fridge for about 25 minutes to let it harden up some...if not the liquid will make your graham cracker crust soggy.

*Take out of fridge, pour into graham cracker crust, put back in the fridge for an hour or two to completely cool.

(Either a cool whip or a jello recipe)

Ham and Potato Chowder

I saw a recipe in a book that had a good basis for a soup.  I took it and completely transformed the recipe to come up with this one.  My kitchen smelled AMAZING while it was cooking!!!  I'm going to make a second batch and freeze it for our camping trip in a couple of weeks!  Hope you like it!

Ingredients:
4 cups of potatoes, peeled and diced
2 celery stalks, chopped/diced into small pieces
1/3 small onion, diced
1 1/2 cups of diced ham
1 can corn
3 1/2 cups water
3 bouillon cubes, chicken flavor
1/2 tsp salt
1 tsp pepper
1/2 tsp onion powder
5 Tbsp soft butter
5 Tbsp flour
2 cups milk

Directions:
*Put potatoes, celery, onion, water, corn and ham in a large stock pot.  Cook on MEDIUM for about 30-35 minutes.  Cook until the potatoes are soft.

*Once the potatoes are soft, add the bouillon cubes, onion powder, salt, and pepper.  Stir well and continue cooking until the bouillon cubes are completely dissolved.

*In a separate small pot or pan, cook the butter on medium to medium-low heat until it is melted (make sure to stir constantly so the butter doesn't burn).  Add the flour to the melted butter and whisk it until it is completely combined.  VERY SLOWLY add the milk.  Make sure NOT to get the mixture lumpy.  Stir the mixture constantly as you are adding the milk.  Once it is all combined, continue cooking 3-4 minutes until it has thickened a bit and is hot.

*Add the milk mixture to the potato and ham mixture.  Stir it all well and continue cooking a couple of minutes until it is heated through.

Hummingbird Cake

This is a recipe I got from Paula Deen's website.  It should be called banana bread cake though!

 

Ingredients:

3 cups all purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, beaten
3/4 cup vegetable oil
1/2 cup chopped pecans or walnuts (optional)
3 ripe, mashed bananas
12 oz. crushed pineapple, with juice
1 and 1/2 tsp. vanilla extract

Frosting:
8 oz. package cream cheese at room temperature
1/2 cup (1 stick) butter at room temperature
1 tsp. vanilla extract
1/2 cup finely chopped pecans
1 pound confectioners’ sugar


Directions:
1. Preheat oven to 350º F. Grease and flour three 9-inch round cake pans.  (I have one pan that is shaped like a sunflower, so I just did one pan.  Paula's recipe uses 3 pans and then you put icing in the middle of each layer.  Feel free to do it however you want).

2. Stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until dry ingredients are moistened. Just mix it, don't "beat" the dough. Stir in the banana, pineapple and its juice, nuts, and vanilla. Put the batter into your 3 small pans and cook 23-28 minutes, OR in your larger pan and cook for about 35-40 minutes, (until tooth pick in center comes out clean). Cool for 10 minutes in pan, then turn out onto racks to cool completely.

3. While the cake cools, blend together cream cheese and butter. Gradually add the powdered sugar, beating until light and fluffy. Beat in the vanilla. Stir in the pecans or walnuts, or reserve them to sprinkle over the frosted cake (like I chose to do). Fill and frost the cake if you did 3 pans, or simply ice the top if you did one big pan.

Tater Tot Casserole

This is one of our family favorites.  It is so easy to make, and is ready to eat in about an hour.  Enjoy!

 

 Ingredients:

1 lb ground beef
1 can cream of chicken or mushroom soup
1/4 cup milk
1 bag frozen mixed veggies, cooked
1 cup shredded cheese
1 lb tater tots, frozen

Directions:
*Heat oven to 375F

*Brown meat.  Add soup, milk, veggies, and cheese.  Mix well.

*Pour mixture into a square baking dish.

*Top with an even layer of  tater tots (frozen).

*Bake 45 mins until tater tots are golden brown