Susan's Banana Bread

I have this amazing cookbook. It's called "Susan's Favorite Recipes" and it was compiled by Susan Barclay - one of the most amazing women that I know. Susan is the mother of my two best friends, Tausha Barclay Bentz and Kayla Barclay Hall.  She basically adopted me as her daughter during my junior year of high school and I look up to her so much. A couple of Christmases ago, Susan sent me a cookbook that she had compiled of all of her favorite recipes (she is an amazing cook.) I use it all of the time, and hope that someday I can be as amazing as she is in the kitchen.

This is her recipe for banana bread. I absolutely love it, and always think about Susan as I am in the kitchen making it.

Banana Bread
Source: Susan Barclay

Ingredients:
5 bananas
4 eggs, well beaten
1 cup shortening
2 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 cup chopped nuts or chocolate chips (optional)

Directions:
Blend bananas and eggs in mixer. Mix in shortening and sugar. Add dry ingredients. Grease two loaf pans and line with wax paper. Pour in batter. Bake at 300 for 1 hour and 15 minutes.

*Note: David and I love to add cinnamon sugar to the loaf pan right after you grease it, and right before you pour the batter in. It gives it this delicious crust that is to die for. Try it out - you won't be sorry.)

(Mmm... this is baking in my oven right now and mouth is watering just thinking about it.)

BBQ Salad

This recipe comes straight from the ladies at Howe to Cook. They are quite the amazing culinary geniuses.  In fact - I love them. Mostly because I think they are funny - and they are key players in making sure that David gets fed.

BBQ Chicken Salad
Source: Howe to Cook

 Ingredients:
2 boneless, skinless chicken breasts
1 cup barbecue sauce

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
1 (15-ounce) can black beens, drained and rinsed
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Directions:

*Marinate chicken in barbecue sauce, then grill or bake or at 350 degrees for 30 minutes (marinating is preferred, but not necessary). Chop into bite size pieces and set aside.

*Combine chicken and salad ingredients. Serve with Ranch Dressing, additional BBQ sauce and tortilla chips.