Favorite Banana Pecan Bread

I've tried many recipes and this one is THE BEST!!! No joke! Try it!

Favorite Banana Pecan Bread

Ingredients:

4 eggs, beaten
2/3 cup buttermilk (OR 2/3 cup milk with 1 1/2 Tbsp vinegar added...let it set a couple of minutes until it starts to curdle)
2 cups vegetable oil
2 - 2 1/2 cups mashed bananas (use the ripest bananas you can find)
2 tsp vanilla
3 cups white sugar
~
3 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 to 1 1/2 cups coarsely chopped pecans (optional)

Directions:
* Preheat oven to 325 degrees. Spray 2 loaf pans with non-stick spray coating and lightly flour.
* In a bowl, add the cup of milk, soda and baking powder...it will start to foam. This works really well if you use the vinegar method to sour the milk
* Blend together the eggs, buttermilk (or soured milk), oil, vanilla and bananas.
* Add the sugar, flour and salt. When well-blended, stir in the pecans.
* Pour into prepared loaf pans and bake from 60-70 minutes until a tooth pick inserted comes out clean.

I wish I could give credit where credit is due, but I have this recipe printed out and have NO idea where I got it! When I figure it out, I'll link it here!!

Crockpot Tamale Pie

(From crockpot365.blogspot.com)

Cornbread Topping:

3/4 cup cornmeal
1 1/4 cup flour
1/4 cup sugar
1 t. baking powder
1 cup milk
1 egg
2 T. oil

Filling:

1 can drained and rinsed black beans
1 can fire-roasted tomatoes
1 can drained corn
1 T chili powder
1 t. cumin
1 t. onion powder (or 1/4 cup fresh)
1/2 cup shredded cheese (like cheddar)

Spray your crockpot with Pam. Add filling ingredients and stir well.

Mix together topping in a small bowl. Pour evenly over filling.

Cover and cook on low for 4-6 hours, or high for 2-4 (mine usually finishes in just under 4 on high).

Serve with salsa and sour cream.

*You can also add browned ground meat to this if you want to bulk it up a little. I like it the way it is though, and even my carnivorous husband enjoys it! :)

Chili

Here is my basic recipe-- no real measurements, just to taste.

crushed tomatoes
diced tomatoes
ground beef
diced peppers
diced onions
beans (kidney, navy, garbanzo, black...whatever you want!)
cumin
chili powder
salt to taste

Brown beef together with peppers and onions. Drain fat. Combine in crockpot with the other ingredients. Cook on low all day. Serve with cornbread or corn chips, sour cream, cheese, etc...yum!

Cheesy Crockpot Potato and Corn Chowder

**Warning: this is not a healthy recipe due to Velveeta, but it's yummy!**

Ingredients:
2 T butter
1 cup chopped celery
1 cup chopped onion
3 cups broth
3 cups peeled and cubed potatos
1 (15 ounce) can whole kernel corn (drained)
1 (4 ounce) can diced green chiles (you can leave these out if you aren't crazy about chile peppers. They do add a lot of flavor!)
1 (2.5 ounce) package country-style gravy mix
2 cups milk
1 cup Velveeta, cubed

Directions:
Saute celery and onion in butter till lightly browned and tender. Add to crockpot with broth and potatos. Cook 4-5 hours on low. Add corn, chiles, milk, gravy mix and cheese. Stir well. Cook on high for one more hour. Enjoy with biscuits!

Pumpkin Pancakes

2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla

Combine flour, sugar, baking powder, baking soda, spices and salt in small bowl. Set aside. In large mixing bowl, beat eggs. Add milk, pumpkin, oil, vinegar, and vanilla. Add dry mixture to wet slowly. Stir until well-mixed. Pour batter on griddle in 1/4 cup amounts for pancakes.

Top with whipped cream, cinnamon sugar, etc.