Banana Chocolate Chip Muffins

1 3/4 c. all purpose flour (they also taste really good with whole wheat flour)
3/4 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 c. veg oil (or applesauce)
1/2 c. plain yogurt (I usually use strawberry, yummy! I have also used sour cream)
1 tsp. vanilla
1 c. mashed bananas
3/4 c. chocolate chips

Combine egg, oil, yogurt and vanilla. Stir in dry ingredients until just moistened. fold in bananas and chocolate chips. Fill muffin tin and bake at 350 for 22 to 25 minutes. The boys love these and I do too!

Super Easy Salisbury Steaks

1 1/2 lbs ground beef

1 medium onion finely chopped

1/3 cup bread crumbs

1 egg, beaten

2 8-oz jars beef gravy (I like Boston Market brand)

Preheat oven to 350.

In a bowl, combine beef, onions, bread crumbs, egg, and 1/2 jar of gravy. Mix well. Form into 4-6 oval patties and place in baking dish. Pour the remaining gravy over the meat.

Cover the pan with foil and bake 45 minutes. Remove foil and bake 15 minutes longer.

Serve with mashed potatoes or rice.

Cake Mix Cookies

1 package cake mix (devils food is our favorite)

2 eggs

1/3 cup oil

Combine all ingredients, stirring by hand. Shape into 1" balls and place on un-greased cookie sheet. Flatten cookies to 1/4. Bake at 375 degrees for 6-8 minutes or until edges are lightly browned. Cool before moving to cooling rack.

When I make the chocolate ones, I also sprinkle them with powdered sugar.

Parmesean Crusted Chicken w/ Cream Sauce

6 Ritz Crackers, finely crushed (I actually used one of the tubes that comes inside a box)

2 Tbsp Parmesan Cheese (I used more since I used more crackers)

4 boneless skinless chicken breast halves (I cut it to make them flat)

2/3 cup Chive and Onion Cream Cheese Spread (this is actually a small container)

1/2 cup chicken broth

Mix cracker crumbs and Parmesan cheese in bowl. Rinse chicken with cold water, shake off excess water. Dip chicken in some melted butter, and then in cracker mixture turning to coat. Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done.

For the sauce pour 1/4 (or if your doubling 1/2) cup chicken broth and cream cheese to skillet. Cook, stirring constantly. Simmer 3 minutes or until sauce thickens.

Note: This happens fast and if you let it go it gets thick and clumpy so as soon as it's all melted and slightly thick it's good to go. Serve sauce over chicken. Also, I like to double the sauce and serve with white rice.

6 Can Chicken Tortilla Soup

This is probably the easiest soup I have ever made, and it is so yummy! I love eating soup in the fall, it just feels right!
1 (15 oz.) can whole kernal corn- drained
2 (14.5 oz.) cans chicken broth
1 (10 oz.) can chunk chicken
1 (14.5 oz.) can black beans, drain and rinse
1 (10 oz.) can rotel, drained

Serve over tortilla chips and top with shredded cheese.

That is the recipe- but did a few things differently, and I loved it.
Instead of 2 cans of broth, I used 1 can broth and 1 can cream of chicken soup, to make it thicker.
I added about 1 tsp. of cumin, and minced garlic
Added salt, pepper, 2-3 green onions, lime
I wanted to add cilantro, but didn't have any, but next time...
While my soup was simmering, I used a pizza cutter to thinly slice a couple tortillas, and baked them for about 5 minutes at 350. We used these instead of the chips, and topped with cheese and sour cream. I was really skeptical about using the canned chicken, and almost cooked my own, but I couldn't tell the difference. So easy and so good!

Apple Dip

Easiest stuff in the world!

1 8 oz. pkg cream cheese, softened
1/2 c. brown sugar
1 TBS vanilla

Mix it all together and enjoy! It is soooo yummy! We ate it with apples, strawberries and pears. (I didn't put in the vanilla and it was still great.)

Patricia's Zucchini Bread

3 eggs
1 c. veg oil
2 c. sugar
2 c. grated zucchini
1 tsp. vanilla
3 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon (I also add a little nutmeg)
1/2 c. chopped nuts (optional)

Preheat oven to 350. Beat eggs and oil until foamy. Add sugar, vanilla, and zucchini and mix well. Add dry ingredients and nuts. Mix well. Pour into 2 greased loaf pans. Bake for 45 minutes to an hour (mine always takes closer to an hour, but I guess it depends on your oven.) This bread is really moist and good! The recipe says it freezes well, but I haven't ever frozen it. I have made it a ton lately since the zucchini in my garden have gone out of control. I also read that you can grate and freeze zucchini to use in bread later.