Peanut Butter Banana Chocolate Chip Cookies

2 C bread flour
1 tsp corn starch
1/2 tsp salt
1 stick butter, melted
2 med ripe bananas
3/4 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 C chocolate chips
1 C peanut butter chips

Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until combined.
Add vanilla extract and mix until combined.
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
Preheat oven to 375F.
Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Store in airtight containers for up to a week

Baked Chicken & Zucchini Casserole with Tomatoes

2 Chicken breasts
1 Tbs olive oil
1 dash garlic powder
1 dash salt
1 dash pepper
1 small zucchini
1 med tomato, diced
1/2 tsp basil
1/2 tsp oregano
1/2 C mozzarella cheese

1. Butterfly slice each chicken breast in half to make 4 thin pieces. Season with garlic powder, salt, and pepper. Brown chicken slices on each side in olive oil. Place in medium baking dish.

2. Sautee zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt, and pepper. Cook an additional 2-3 minutes. Pour over chicken.

3. Cook in 325 degree oven for 20 minutes. Top with mozzarella cheese. Bake an additional 15 minutes.

Corn Salad with Cilantro

2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine

Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste

Heat corn in water until almost boiling. Take out and drain.

Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.

Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.

Strawberry Cake

1 box white cake mix
1 small strawberry jello
3/4 c Wesson oil
1/2 c water
4 eggs
1/2 c strawberries (frozen with juices- thawed)

Three cake pans floured 350 degrees 12-15 mins

Icing
1 box powdered sugar
1 stick butter (room temp)
1/2 c strawberries, mashed (use above remaining strawberries)

Vanilla Ice Cream

1 pt. heavy whipping cream
1 pt. whipping cream
2 cans condensed milk
4 cups whole milk
1 T. vanilla
4 eggs (use egg beaters)

(Larger freezers require 1½ - 2 x’s recipe)

Pimento cheese casserole

8 slices white bread trimmed
2 t butter
2 eggs
2 cups shredded cheese
1 small jar chopped pimentoes
Dash salt
Dash pepper

Mix all together put in greased 8X8 pan.
Bake at 350 for 30-45 mins until golden brown
Double for 9X13 pan.

Blueberry muffins

3 c flour
1 c oatmeal
4 t baking powder
1 t salt
1/2 t baking soda
1 c oil
1 c sugar
1 c orange juice
3 eggs
3 c blueberries
1/2 c sugar
1 t cinnamon
1/4 c chopped walnuts

Combine 1/2 c sugar, cinnamon, and chopped walnuts and set aside.
Mix oatmeal and orange juice and let stand.
Combine remaining ingredients except blueberries in a large bowl and mix well.
Add oatmeal & orange juice.
Add blueberries and mix gently.
Put in cupcake tins.
Top with topping mixture.
Bake at 400 degrees for 15 minutes.
Makes 2 1/2 dozen.
Recipe from Alice Burgess