Banana Chocolate-Chip Mini Muffins
(from familyfun.com - we LOVE these muffins!)

Ingredients

1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat free or light sour cream
2 teaspoons vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips

Instructions

1. Heat the oven to 350º F.


2. Line a mini muffin pan (ours made muffins 1 3/4 inches in diameter) with bake cups or lightly coat the muffin cups with cooking spray.


3. In a medium-size bowl, combine the flour, sugar, baking powder, and salt and stir with a fork to blend.


4. In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. Reduce the speed to low and blend in the dry ingredients (do not overmix). Stir in the mini chocolate chips.


5. Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 20 minutes or until the tops are golden and a toothpick comes out with some melted chocolate but no crumbs.


6. Transfer the muffins to a rack to cool. Repeat with the remaining batter. Makes 36 mini muffins.

Cheese Boats (yes, these are real)

So, I've never had these anywhere but Globe, Arizona. I'm not sure how this recipe developed. But, I am certainly glad it did. The key to this recipe is LONGHORN style cheese. If you don't use longhorn style cheese, the cheese will not get yummy and melty as it should. Consider yourself warned.

1 lb longhorn style cheddar cheese, grated
1 small can tomato sauce (2 cans if you can't find El Pato - but you'll be sad if you substitute)
1 small can El Pato hot sauce (look in the Mexican food section of your grocery store)
(1 small jar diced pimentos - optional)
(4 hard-boiled eggs, chopped fine - optional)
1 can diced green chiles (size of can is up to you!)
1/2 c olives, chopped fine
1 bunch green onion, chopped
4 t vinegar
1/2 C vegeable oil
salt & pepper

1-2 dozen small hard rolls

Combine all ingredients (except rolls) in a large bowl. Slice the tops off the rolls (keep the "lids"). Scoop out bread from inside roll (don't tear through). Carefully fill each roll with the cheese mixture. Place lids back on rolls and wrap in a square of aluminum foil. Bake at 350° until heated through and cheese is melted (approx. 20 minutes).

These can be frozen - but freeze BEFORE you bake and not after or they get soggy. Just bake longer from frozen state - no need to thaw!

Sweet & Sour Chicken

This is a healthified recipe - when I find the original, I will post it. It is a deep-fry version.

1-2 chicken breast, cubed or grilled & sliced - or whatever
1 C brown sugar (okay, so not all THAT healthy)
2 C water
1/2 C ketchup
1/2 C pineapple juice
2 t soy sauce
1/4 C vinegar
3 T cornstarch
(pineapple & peppers can be optionally added)

Cook chicken in whatever manner you prefer.

In small saucepan combine other ingredients and heat until thickened.

Pour sauce over chicken. Eat with sticky rice. :)