Thanksgiving Favorites...

These are recipes I have posted before, but I am defineately making them again this year :) and probably for Christmas too. (I love good, yummy recipes.)

Fresh Cranberry Salad

Cranberry Stuffing Balls

Dinner Menu Week of August 16th

I got a new kitchen gadget so this week it is all about using my slow cookers (except for last night)...Love It!!!

Monday	Taco's
Tuesday	Chipotle-Lime Chicken with Jamaican Rice Hot Fudge Sundae Cake Apricot-Glazed Carrots
Wednesday	Tangy Pork Sandwiches with Spicy Slaw Macaroni and Cheese
Thursday	Maple Mustard Chicken Baked Potatoes Maple Sauced Pears
Friday	Crock Pot Pizza

I Love Costco...Happy Birthday to Me!!!

Banana Cream Bars

These are like HEAVEN!!! So, so, so GOOD!! My husband says they are cross between carrot cake and banana bread. The frosting is like that on carrot cake and cake like banana bread.

1 stick (1/2 cup) butter, at room temperature
1-1/2 cups sugar
2 large eggs
2 tsp. vanilla

3/4 cup sour cream
2 cups flour
1/4 tsp salt
1 tsp baking soda

2 large, or 3 medium-sized, very ripened bananas, mashed

Frosting
3 oz. cream cheese, room temperature
8 Tbsp. butter, softened
1 Tbsp. milk
1 tsp. vanilla
2 cups confectioners sugar
1/2 cup chopped nuts, optional

1. in a large electric mixer bowl, cream 1 stick of butter and 1-1/2 cups sugar together.
2. Add the unbeaten eggs, one at a time, beat each one throughly. Add 2 tsp. vanilla and sour cream.
3. In a seperate mixing bowl combine flour, baking soda, and salt. Add alternating with mashed bananas to the creamed ingredients. Mix well after each addition.
4. Spoon into a greased 15 x 10 x1-in. baking pan. bake at 350 degrees for 20-25 minutes, or until toothpick inserted comes out clean. Cool on wire racks.
5. Meanwhile, make frosting by beating together cream cheese, 6 Tbsp. butter, milk, 1 tsp. vanilla, and confectioners sugar. Spread over cooled bars and sprinkle with nuts if you wish.

Dinner Menu Week of June 28th…Late Again

Monday	Orange Chicken Fried Rice
Tuesday	Margarita Chicken Salad
Wednesday	Fruited Tuna Salad Pita Corn on the Cob
Thursday	Papa Murphy's Pizza (feeding a lot of kids)
Friday	Szechuan Beef Fried Rice (left over from Monday)

Grilled Margarita Chicken Salad

Now this is a GREAT salad!!
Grilled Margarita Chicken Salad

			1/2 cup frozen (thawed) nonalcoholic margarita mix
			1/4 cup olive or vegetable oil
			2 tablespoons white wine vinegar
			4 boneless skinless chicken breasts (1 1/4 lb)
			6 cups bite-size pieces assorted salad greens
			1 cup sliced strawberries
			1 medium mango, peeled, pitted and sliced
			1 medium avocado, peeled, pitted and sliced
			1/4 cup chopped fresh cilantro

1.	Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
2.	Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3.	Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.