Reese's Banana Bread

• 3 very ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup oil
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Twix Popcorn

5 quarts plain air popped popcorn
1 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
20 "fun size" Twix candy bars, chopped
2 cups semi-sweet chocolate chips, melted-to drizzle over popcorn

1. Preheat oven to 250 degrees . Place popcorn in a large bowl and set aside.

2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla extract. Pour caramel in a thin stream over popcorn, stirring to coat. Gently stir until all of the popcorn is covered.

3. Place popcorn on two large shallow baking sheets and bake in preheated oven, stirring every 15 minutes, for about an hour. Remove popcorn from oven and let cool completely.

4. Break popcorn into pieces and mix in chopped Twix candy bars. Drizzle popcorn with melted chocolate. Let the popcorn sit until chocolate hardens, about 30 minutes. Store at room temperature in an airtight container.

Egg Casserole

1/2 cup fresh parmesan cheese, grated
1 cup swiss cheese, grated
1/4 teaspoon dry mustard
1 teaspoon crazy salt or seasoned salt
1/2tsp pepper

2 cup half-and-half 

1/4 cup all-purpose flour 

1/4 cup margarine
8   hard boiled eggs

Preheat oven to 350 degrees.

Gently remove the shell from the hard boiled eggs, cut the eggs in half long ways, and place cuts side down in a baking dish greased with margarine.

In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes.  Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning.  Add the, pepper, salt,  mustard, and swiss cheese. Stir until melted.  Pour the sauce over the eggs and sprinkle top with parmesan cheese.  Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.

Sausage and Sauerkraut Soup

1 lb. Smoked Sausage, sliced
5 cups chicken stock
1 pound sauerkraut, drained
2 cups fresh mushrooms, sliced
2 large carrots, diced
3 stalks celery, sliced
3 medium red potatoes, diced
1 medium sweet onion, finely diced
1 can diced tomatoes
2 teaspoons dried dill
salt and pepper to taste

Stir together all ingredients in a slow cooker.  Cover and cook on low setting for 10-12 hours or on high setting for 5-6 hours.  To serve, garnish with crumbled bacon (optional) and serve with crusty bread.

Bread and Custard Pudding

4 to 5 thin slices of white bread (crusts removed)
2 tablespoons butter, room temperature
4 cups whole milk
6 large eggs
1 cup sugar
1 teaspoon vanilla
Nutmeg & cinnamon to dust on top of custard

Pre heat oven to 325 degrees

Butter each piece of bread and place butter side up in a single layer in a 9 x 13 baking dish.  In a medium sauce pan, scald milk over medium heat until bubbles appear.  In a large mixing bowl slightly beat eggs.  Stir in sugar and vanilla and whisk.  Very slowly whisk in hot milk.  Pour over bread in baking dish.  Sprinkle with nutmeg and cinnamon.  Place baking dish in the center of a pan of hot water as high as the baking dish.  Bake for 40 minutes or until knife comes our clean.

Candy Corn Rice Crispies

4 tablespoons butter
1 (10 ounce) bag marshmallows
1/4 teaspoon salt
1 teaspoon Vanilla
6 cups Crispy Rice Cereal
1 cup rough chopped candy corns

Spray a 13x9 glass baking dish and rubber spatula with non stick spray.

In a medium sized sauce pan over low heat, add butter to melt. Once melted add marshmallows, salt, and vanilla. Stir continuously until the marshmallows have reached a smooth consistency. Remove from heat and fold in the cereal and candy corns until completely coated.

Add the mixture to the greased baking dish and smooth out evenly.  Allow to cool before cutting into squares.

Cookies 'n Cream Trifle

Milk
18 to 24 chocolate chip cookies
Sweetened whipped cream
1/2 cup chopped pecans
Fresh mint, for garnish

Add some milk to a shallow dish and quickly dip the cookies into the milk.

To a trifle dish, add a layer of sweetened whipped cream and then layer in 6 to 8 dipped cookies on top. Repeat with several layers. Top with pecans and garnish with mint.