Easy Banana Bread

Submitted by Crystal Schubert! "Your kids will die for it!!"

Easy Banana Bread!!

1 box yellow cake mix
3 eggs
1/3 cup oil
3 very ripe banana's
1 cup chocolate chips (this is optional)

Pre-heat oven to 350 degrees, grease a 3 quart pan (I use the spray oil to do this)
Mash up the banana's in a separate bowl
Put the cake mix, 3 eggs, and the oil together and mix with a mixer until blended well. Then add the bananas, mix with a mixer for 2 minutes, then fold in the chocolate chips.
Pour in already greased pan...bake at 350 for 35 to 40 minutes.

Banana "Ice Cream"

Submitted by April Doorneweerd.

She made this for her kids but I think I would enjoy this as an adult too!!

Cut up really ripe bananas in about 1/2 inch pieces. Lay on a plate or something that fits in your freezer(single layer). Freeze for 2 hours. Put in blender or food processor and blend until it looks like ice cream. I added vanilla extract to it, then took half out and added cocoa powder to the other half.

Stuffed Acorn Squash

Submitted by Renee Wagner

The following is a wicked yummy dinner recipe great for the fall

Acorn Squash recipe serves 4

Ingredients:
2/3 C Basmati rice

1 1/3 C water

cooking spray

2 Acorn Squash halved & seeded

1 Tbsp olive oil

1/4 C dried cherries

1/2 of an onion minced

1/3 C almonds chopped

1/4 tsp minced garlic (I use more love it)

1/4 tsp salt (optional)

1 apple peeled & chopped

Directions:
Preheat oven to 400. Line a baking sheet w/ foil & spritz it w/ cooking spray. Place the squash cut side down. Roast for 40 minutes...once done set squash aside & reduce heat to 300.

Combine rice & water in a med sauce pan, bring to a boil, reduce heat to low, cover & allow to simmer for 40min.

While the rice & squash are cooking heat a small skillet over med heat add olive oil, add onion, cook, stirring often about 10 min.

Add almonds, stir often about 7 min.

Stir in the garlic & salt cook 5 min.

Remove the skillet from heat. After rice has cooked for 40 min fluff it up with a fork & taste it, if it seems a bit crunchy add about 3 Tbsp water, cover & let sit for 10 min with out heat.

Transfer the rice to a med bowl add in the onion/almond/garlic mixture.

Toss in the apples & cherries. Combine all together. Spoon the mixture into the squash pack down then mound the top. At this point you're done or you can cover w/ some foil & return it to the oven for 10 minutes while finishing up any other cooking.

Open Faced Veggie Sandwich

Submitted by: Renee Wagner.

This one could be served as an appetizer or a light dinner.

Open Faced Veggie Sandwich

Ingredients:

1 pkg focaccia bread (I used one w/ garlic & olive oil already on it)

1 summer squash sliced

1 zucchini sliced

2 tomatoes sliced

extra virgin olive oil

handful or 2 of panko breadcrumbs

shredded mozzarella or your cheese of choice maybe 2 handfuls worth

pepper, garlic (powder or minced works), basil all to taste
fresh basil cut

Instructions:
Preheat oven to 375 (or whatever your bread states for reheating minus 25 degrees)

 In a medium bowl add the sliced summer squash, zucchini, pepper, garlic, basil a little bit of extra virgin olive oil (just enough to coat) & the breadcrumbs, mix all together, you don't want the veggies coated in breadcrumbs, just a little something to add another texture.

In a med pan heat a bit of extra virgin olive oil, add the veggie mix & cook, stir often so the breadcrums don't burn cook on a med to low heat.

Arrange tomato slices on the bread, take a little bit of cheese & sprinkle over the tomatoes, add fresh basil.

Once the veggies are done remove from heat, arrange the veggies on the bread over the tomatoes, sprinkle w/ some of the cheese, the amount is up to you, add more fresh basil & seasoning if desired.

Place in oven for roughly 10 minutes, keep an eye on it, you're basically reheating the bread & melting the cheese, it wont take long.

Sice & serve immediately.