Recipe from: Pampered Chef's More Stoneware Sensations cookbook

2 cups All-purpose flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup mashed ripe bananas (about 2)
1/3 cup milk
1/3 cup peanut butter
3 Tbsp vegetable oil
1 egg
1 cup milk choc. chips, divided
1/3 cup peanuts, chopped

Preheat oven to 350 degrees. Spray bread pan. In bowl, combine flour, sugar, baking powder and salt. Add bananas, milk, peanut butter, oil and egg; stir just until dry ingredients are moistened. Stir in 3/4 cup of the milk chocolate chips. Spoon batter into pan. Chop peanuts. Sprinkle peanuts and remaining chocolate chips over the batter. Bake 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 min. Remove from pan and cool completely.

This one is also from the Better Homes and Gardens Cookbook. I was planning on taking a picture of it when I made it and then we ate it all without one picture being taken! This is a very easy recipe to do when you are wondering, hmmm... what can I do that is different, yet easy!? This is your answer! It's much like a "shake-n-bake" for pork.

4 pork loin chops, cut 3/4 in thick (I used boneless pork chops)
2 Tbsp melted butter
1 beated egg
2 Tbsp milk
1/4 tsp black pepper
1 cup herb-seasoned stuffing mix, finely crushed

1. Trim the fat from the meat (you don't have to do this if you are usuing a lean cut). Pour butterinto a 13x9 dish, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Drip chops into egg mixture. Coat both sides with stuffing mix. Place in prepared pan.
2. Bake, uncovered, in a 425 oven for 10 minutes. Turn chops. Bake for 10 - 15 minutes more or until done (160 degrees) and juices run clear.

Sorry the picture is a little fuzzy. I got this out of the Better Homes and Gardens Cookbook. It tastes great and Melanie really liked it! It can be kinda spicy too! Enjoy!!

2 1/2 to 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 Tbsp cooking oil
1 15 oz can black beans, rinsed and drained
1 14-1/2 oz can diced tomates, undrained
1 cup tomato juice
1 cup forzen whole kernel corn
2/3 cup uncooked long grain rice
1 tsp chili powder
1/8 to 1/4 tsp ground red pepper

1. Skin chicken, set aside
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 tsp salt. Bring to boiling. Transfer rice mixture to a 3 - quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breasts: 180 degree for thighs and drumsticks) and rice is tender.


Totally from the recipe on the back of the box, but SUCH a family favorite! The great thing about this is you can add whatever meat you like (I didn't for this one) and you can freeze it!! I always make the full batch and separate it into two different dishes (9x9) so I can freeze one. I hope your family likes it as much as mine does!


1 pkg. (1lb) SAN GIORGIO Ziti, uncooked
3 cups (about 28 oz jar) spaghetti sauce, divided
1-3/4 C (15 oz) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1/4 chopped fresh parsley or 1 Tbsp dried parsley flakes
1 egg
1 tsp dried oregano leaves
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
3 Tbsp grated Parmesan Cheese

Heat oven to 375. Cook past according to package directions. In large bowl, stir together hot pasta, 1 -1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13x9 inch baking dish, spoon pasta mixture; top with remianing 1-1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each).
MAKE - AHEAD DIRECTIONS : Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil. Bake as directed, adding about 10 minutes to baking time.

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