Mix together in a small bowl:

• 1 t. paprika
• 1 t. cumin
• 1 t. chili powder
• 1 t. granulated garlic
• 1 t. granulated onion
• 1/2 t. salt
• 1/2 t. oregano
• 1/4 – 1/2 t. black pepper (depends on if you are adding hot peppers to your fajitas!)
• 1 T. corn starch (optional. I have made it without and it’s just more runny! Cornstarch thickens!)

Stir these all together and sprinkle on your meat and veggies mixture at the very end of cooking. Add to taste.

To use this amount of seasoning without any left over, I would use the following amounts of meat and veggies. But remember, everyone’s preferences differ!

• 2 c. uncooked chicken, cut into pieces ready to cook for fajitas
• 1 medium onion, sliced (I cut my onion in half and then slice so the slices are halves and not whole)
• 2 red, yellow, or orange bell peppers ~ I never use green peppers (I core the pepper, cut it in half, and then slice so the slices are half the length. It makes them easier to eat when they are short and not long. )

When I make fajitas, I fry the onion in a bit of oil just until it is tender. I place it in a pot and sprinkle a teaspoon of seasoning over it.

Next I fry the peppers in a bit of oil just until tender. I place the peppers over the onions and sprinkle on a teaspoon of the seasoning.

I fry the chicken last, in a little oil. When it is getting close to being done, I add a teaspoon of the seasoning. I make sure my meat is cooked well.

Now I mix it all together by dumping the chicken in with the veggies. I sprinkle on the remaining seasoning and stir well.

Sometimes I put it back in the pan to reheat, but most of the time I just serve it like that.

Start with the Alfredo Sauce from scratch:

Melt over medium/high heat: 1 c. butter

Whisk in until well blended (about 30 seconds): 1/2 c. flour

Stir in quickly: 4 c. 2% milk

Continue stirring and resting until it is to desired thickness. Remove from heat. Stir in the following spices (I actually put them in a cup and set aside and then sprinkle into the sauce at this time):

• 1 t. pepper
• 1 t. salt
• 1 t. granulated garlic
• 1 1/2 t. granulated onion
• 1/2 t. basil
• 1/2 t. oregano
• 1/2 t. thyme

Stir in: 1/2 – 1 c. grated Parmesan Cheese

WHILE I AM MAKING THE ALFREDO SAUCE, I COOK A 16 oz. PACKAGE OF NOODLES. I use a variety of types, depending on what we have in the pantry!

The last 3 minutes of cooking the noodles, I add a 12 oz. bag of frozen broccoli to the pot so that they aren’t frozen any longer, but not hard cooked either. Some people add them to the cooked and drained noodles so they are less mushy.

I use 1 1/2 c. – 2 c. cooked & cut up chicken. I usually use leftovers. However, you can decide how you do your meat. Or maybe not use meat at all. You can even use this over Chicken Patties!

Mix it all together. Serve immediately or keep warm in the crockpot for up to 2 hours on low. It seems that it gets too mushy if you keep it in the crockpot longer.

Beat together for 2 minutes:

• 1/2 c. butter, soft/room temperature
• 1 c. brown sugar
• 1 c. granulated sugar

Add in and beat for 30 seconds:

• 3 eggs

Add to mixing bowl and beat until well blended:

• 3 large or 4 medium bananas

Stir in:

• 1 t. baking soda
• 1/2 t. salt

Stir in and mix until completely mixed:

• 2 1/2 c. flour

Pour into a half sheet pan (roughly 12″x17″ size ~ some are a tad smaller, some a little bigger. They all work!) that is sprayed with baking spray or else grease and floured.

Bake at 350° for about 20-25 minutes. Cool before frosting.

I use the following frosting recipe. However, making a full batch makes too much frosting. A half batch just puts a thin layer on! Sorry it isn’t easier.

CREAM CHEESE FROSTING:

Beat together for about 3-4 minutes:

• 8 oz. cream cheese, room temperature soft
• 1/2 c. butter, room temperature or melted

Add and start the mixer:

• 2 pound bag of powdered sugar

While the mixer is starting stir in the powdered sugar, slowly drizzle in:

• 1/4 c. – 1/3 c. milk

Beat for at least 1 minute after it is all blended together. If you want a creamier frosting, add a tad bit more milk. I always start with 1/4 c. and let it be thick, but add a drizzle more of milk.

I HAVEN’T TRIED THIS IDEA YET:

Instead of the 8 oz. cream cheese, use 1/2 c. of creamy peanut butter and only 3 c. of powdered sugar for the frosting. Can you imagine peanut butter frosting on banana cake!?

WATCH THE PROGRESSION OF THE FOLLOWING PHOTOS:

“Do I want to try this?”

“OK, Here I go.”

“Hm. It’s good”. ~~~~ Notice the one cheek has the cake inside!

Use the blender to make the batter. Place the following ingredients in the blender in the order given:

• 1 c. flour
• 2 eggs
• 3 T. melted butter
• 1/2 c. water
• 3/4 c. milk
• 1 T. sugar
• 1 t. vanilla
• 1/4 t. salt

Blend & puree until it is smooth. Rest in the refrigerator for at least 30 minutes and as long as 24 hours (not more!).

To fry, heat your non stick pan over medium heat. Butter the pan very well. Pour on a very thin layer of batter. Cook for about 45 seconds. Flip. Cook for about 20 seconds. Remove from the pan and place onto a plate. Cover with a flour sack towel to keep warm.

Filling ideas for crepes can be anything like ham and cheese to jam! Mixed fresh berries is fantastic with whipping cream. Bacon is yummy with syrup. Use your desired filling! There are a few ways to “do” crepes. Layer the filling in between whole crepes, stacking as many as you desire. Another way is to spread a thin layer of the desired filling on the crepe and then roll up. Eat them hot, at room temperature, or even cold. Snack idea is to spread with a small amount of butter, sprinkle with cinnamon sugar, and then roll up while they are hot but then let them be room temp or even cold when you eat them.

Cream together in a mixing bowl (I use my Kitchen Aid) for about 2 minutes:

• 1/2 c. butter
• 1 c. sugar
• 1 egg
• 3 bananas

Add the following ingredients in the order given and mix for about 1 minute:

1/2 t. salt

1 t. baking powder

1 t. baking soda

1 c. flour

Scrape the sides and bottom of the mixing bowl and then with the mixer on low, add the following:

1 c. flour

1 c. chopped walnuts (optional)

Mix well. Pour into a greased and floured 9″x5″ loaf pan. Bake at 350° for 50-60 minutes.

• 1 egg
• 1 T. lemon juice
• 1 T. prepared mustard
• 1/4 t. salt
• 1 c. olive oil

Put all of the ingredients in a blender in the order given. Blend for about 30 seconds. Stop and scrape the edges. Blend for another 30 seconds, or until mayonnaise forms. Keep in an airtight container in the refrigerator. Use within 1-2 weeks.

Place the following ingredients in a bowl:

• 2 pounds ground beef
• 1/2 c. pureed onion
• 1 – 1 1/2 t. salt
• 1 t. pepper
• 1 T. granulated garlic
• 1/2 c. quick oats (yes, uncooked oatmeal!)
• 1 egg

Use your hands to mix it together very well. Form 8 patties for 1/4 pounders. Grill or bake in the oven.

*****ODD TIP******

I form my hamburger patties quite large and thin to accommodate the shrinkage. AND I also poke my finger in the middle to make a hole in middle of the patty. The raw patty looks strange with a hole the size of my finger in it, but I do it for cooking purposes. I do not like any pink in my burger and most often the middle of the burger is pink! BUT with a hole in the middle of the patty, the cooking goes up through the center and cooks from both the center and the outside! I like this!

Pour the meat drippings into a bowl. Let it set for a little bit. Even chilling it in the fridge for a while helps bring the fat to the top. Skim off the heavy portion of grease/fat. Pour the actual broth drippings into a pot. Add about the same amount of milk (if desired! Or else just make it without adding anything. If there isn’t enough liquid, add more canned chicken broth or simply add a bit more water.)

Bring to a boil while adding desired amount of:

• salt
• pepper
• granulated garlic
• granulated onion

Also while the liquid is coming to a boil, mix in a small measure cup pitcher or cup or coffee mug…

• corn starch
• cold water

HOW MUCH? Depends on how much liquid you start with! But start with the corn starch in the cup and slowly add cold water. Stirring to make a THICK paste to pour into the boiling liquid.

Stir continually until gravy thickens. IF IT DOES NOT THICKEN, remove the pot from the burner and do the corn starch mixture again. Return the pot to the burner, bring to a boil again, and add the corn starch mixture to thicken the gravy.

Taste. Make sure it tastes good, adjusting the seasonings accordingly.

Admittedly, I most often use the boxed potatoes. It seems to be fast and still tasty. I always add seasonings to enhance them. I guess even with using real potatoes, I add these seasonings:

• Salt
• Pepper
• Granulated Garlic
• Granulated Onion

I don’t have measurement amounts. It all depends on the quantity. I just shake and “feel” like it’s enough.

When I mash real potatoes, I only add butter and milk (cold from the fridge) plus the seasonings. I know several people heat the milk, add cream cheese, add sour cream… I don’t.

REMEMBER WHEN USING THE BOXED POTATOES to watch the pot of boiling water and milk. When it comes to a boil it will VERY QUICKLY rise and boil over. It’s worth the several minutes to watch the pot because then you don’t have to spend time washing to stove top.