Breakfast banana cookies

 

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• 2 cups quick oats
• ½ teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mashed banana, from approximately 2 large or 3 medium overripe bananas
• 1/2 cup peanut butter, 
• 1/4 cup honey
• 1 teaspoon good vanilla
• 1/2 cup chopped pecans, or your favorite nut
• 1/4cup chocolate chips or raisins, optional

• Put rack in center of oven and preheat to 350°. Line a baking sheet with parchment paper and set aside.
• Measure oats, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, peanut butter, honey, vanilla, pecans, and chocolate chips. Scoop dough using a small 1/4 cup  measuring scoop to form 12 cookies. Flatten  to your thickness liking on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.
  
• Cookies will not spread, so the shape on the baking sheet is how it will look when baked.

Easy Taco bake

1 pound lean hamburger

1 can tomato soup

1 cup Pace picante sauce (medium is my choice)

1/2 cup water

2 tsp, chili powder

8 corn tortillas or 6 flour tortillas cut up

1 cup shredded cheddar cheese

Heat the oven to 400°F.   While the oven is heating, season the beef with salt and pepper.  Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir in the soup, picante sauce, water, chili powder, tortillas that have been cut into roughly one inch pieces, and 1/2 cup cheese.  Season with salt and pepper to taste.  Spoon the beef mixture into an 8x8x2-inch baking dish.  Cover the baking dish.

Bake for 30 minutes or until the beef mixture is hot.  Sprinkle with the remaining 1/2 cup cheese (the heat from the beef mixture will melt it) and serve hot.

Monkey Butter

 

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• 4 perfectly ripe bananas NO SPOTS
• 14 oz can of crushed pineapple with juice
• 2 cups white sugar
• 3 Tablespoons ground coconut 
• 3 Tablespoons lemon juice
• Chop the banana into thin slices.
• Combine all of the ingredients in a large nonstick pan.
• Bring to a rolling boil, stirring often.
• Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
• Serve warm over ice cream or on toast, pancakes or waffles.
• Can be stored in the fridge for 4 to 6 weeks. Or put in jars while hot to seal and store in pantry.