MY GO-TO BANANA BREAD

We probably make this every other week and we finish it the same day. Super easy and delish.

1 cube of butter
1 c sugar
2 bananas - ripened
1/4 c milk
1/4 tsp salt
1 1/2 tsp baking pwdr
1/2 tsp baking soda
1 1/4 c flour
2 eggs
1 tsp vanilla

Cream butter, sugar, and bananas. Add milk, eggs, and vanilla.
Mix all dry ingredients together and then mix into batter.
Grease and flour bread pan. Bake at 350F for 45 min-1hr.

INSTANT CHICKEN TACOS

I got these from someone off Instagram. They are delicious and just happen to be GF. When mine were finished cooking put the tortillas on a cookie sheet and then added the chicken mixture to each. I topped them with cheese and then broiled them for a minute or two until cheese melted and edges of tortillas started to curl up. We then topped it with guac and hot sauce. Delish.

TEXAS SHEET CAKE

Every time I make this I wonder WHY I don't make it more often. It makes a ton and is SO easy and SO yummy.

AUNT SHARON'S BUTTERMILK SYRUP

Mix together and boil 1 minute:
1 cube butter
1 c sugar
1/2 c buttermilk

Add:
1 tsp light Karo syrup
1 tsp vanilla
1/2 tsp soda

GRANDMA FOOTE'S TOFFEE

How has this not been posted before now??

• 1 c butter
• 1 c sugar
• 1/4 c water
• 1/4 c almonds, finely chopped
• 1/3 c chopped pecans or walnuts
• chocolate bar or chocolate chips

Combine butter, sugar, and water in pan. Bring to boil. Add the almonds. Stir constantly over medium heat until temperature reaches 300 degrees. Spread mixture out on a greased cookie sheet. Top with broken chocolate bar or chocolate chips. Spread chocolate as it melts. Top with nuts. Break into pieces after it is cooled. 

SWEET HAWAIIAN CROCKPOT CHICKEN

I think I got this from Alli. It's super similar to Mom's stir-fry sauce but made in the crockpot.

Ingredients:
1 c pineapple juice
1/2 c brown sugar
1/3 c soy sauce
2 lbs chicken breast

Directions:
Add all ingredients to the crockpot and cook on low6-8 hrs and they should just fall apart.

TERIYAKI MERINADE

• 1 (6oz) can pineapple juice
• 1/4 c vegetable oil
• 1/4 c soy sauce
• 1/4 c brown sugar
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 4-6 chicken breasts

SOUR CREAM LEMON CAKE WITH LEMON CREAM CHEESE FROSTING - GF

Taken from Breezybakes.com - all her recipes are Gluten Free and everything I've tried has seriously been delicious!!

INGREDIENTS

• For the cake:
• 1½ sticks butter, room temperature
• 1½ cups sugar
• 1½ tablespoons lemon zest
• 3 large eggs, room temperature
• 1 teaspoon vanilla
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1¾ cups preferred high quality gluten free all-purpose flour*
• ¼ teaspoon xanthan gum (if your blend doesn't already contain a gum)
• 1 cup sour cream, room temperature
• ¼ cup freshly squeezed lemon juice
• 1½ cups toasted almonds
• For the frosting:
• 1 stick butter, room temperature
• 8 oz. cream cheese, softened
• ½ teaspoon vanilla
• dash of salt
• 1 teaspoon lemon zest
• 2-3 tablespoons lemon juice
• 4½ cups powdered sugar

DIRECTIONS

1. Preheat oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Line bottom with parchment paper. Lightly flour sides of pans. Set aside.
2. Begin making cake. In a large bowl or stand mixer, cream together butter, sugar, and lemon zest until light and fluffy. Add eggs, one at a time, beating for 30 seconds after each addition. Scrape down the sides as needed. Add vanilla and mix until incorporated.
3. In a smaller mixing bowl, sift together salt, baking powder, xanthan gum, and gluten free flour. Add half of the dry mixture to the wet and mix on low until combined.
4. Add sour cream and mix on low until combined. Add remaining dry ingredients and mix until smooth. Add lemon juice and mix until well incorporated.
5. Divide batter evenly between both pans. Smooth out the tops. Bake cakes for 30 mins or until tops spring back at the touch of a finger and toothpick inserted into center of cakes come out clean with few moist crumbs.
6. Remove cakes from the oven and set on a cooling sheet. Run a sharp knife along the edges to loosen sides of cake. Allow cake to cool for 30 mins. Once cooled, flip cake out onto cooling racks to completely cool.
7. While cake is baking, begin making frosting. In a large bowl, whip butter and cream cheese together until pale and fluffy. 2 cups of powdered sugar and mix on medium until well combined. Add vanilla, salt, lemon zest and lemon juice and mix until smooth. Add remaining powdered sugar and mix until well incorporated. Add more lemon juice if preferred.
8. To assemble cake, spread ⅓ of the frosting on bottom layer. Gently place second layer of cake on top. Use additional ⅓ frosting to top the cake. Use remaining frosting to frost edges of cake. While frosting is fresh, sprinkle and pat cooled toasted almonds on top and around the edges.
9. Serve cake at room temperature.
10. Store leftovers in an airtight container in the fridge for up to 5 days or in the up to 3 months, an

SPAGHETTI MARGHERITA

This recipe is taken straight from www.abountifulkitchen.com - everything I have tried from this site has been amazing! I have made this for missionaries and other guests and its always a hit.

Ingredients

• 3/4 lb. spaghetti cooked "al dente", drained
• ¼ cup extra virgin olive oil plus a little more for drizzling on top after finished
• 2 tablespoons butter optional, but highly recommended for flavor
• 1-2 cloves garlic minced
• 2 lbs. Roma tomatoes about 10-12 coarsely chopped or grape tomatoes
• 1 cup fresh basil leaves chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon fresh ground pepper
• 1/2 lb. FRESH (important) mozzarellacut into 1/2 inch cubes
• ½ cup grated Romano or Parmesan cheese
• additional basil leaves for garnish

Instructions

1. Cook pasta. Set aside, or while pasta is cooking prepare sauce.
2. In large skillet, heat oil and butter over low heat.
3. Sauté the garlic until fragrant over low heat, about 1 minute.
4. Add tomatoes, sugar, salt and pepper.
5. Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes.
6. Cook for 2-3 minutes, just until all pasta is heated through.
7. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.
8. Drizzle with a bit more olive oil and top with a light sprinkle of course sea or kosher salt.

BROWN SUGAR BALSAMIC GLAZED PORK

I got this on Pinterest. It is sweet and delicious.

Ingredients:
2 lb pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 close garlic; crushed
1/2 c water
1/2 c brown sugar
1 TBS cornstarch
1/4 c balsamic vinegar
1/2 c water
2 TBS soy sauce

Instructions:
1. Mix the seasonings: sage, salt, pepper, garlic
2. Rub over tenderloin. Place 1/2 c water in slow cooker; place tenderloin in slow cooker
3. Cook on low 6-8 hours (mine took nearly 8 hrs). The hour before it's finised, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
4. Heat over medium and stir until mixture thickens about 4 mins.
5. Brush roast with glaze 2-3 times during the last hour of cooking.  (For a more caramalized crust; remove from crockpot and place on pan, glaze, and set under bropiler for 10-2 mins until bubbly and caramlized). * I sliced/shredded mine and put it in a cake pan and poured the rest of the glaze on top and then broiled about 4 mins. I would DEFINITELY do this step.
6. Serve with remaining glaze on side. I poured all mine on top - it was delish.