Banana Split Bars

Ingredients
  • ⅓ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 banana, mashed
  • ½ teaspoon vanilla
  • 1¼ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup chopped peanuts
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup maraschino cherries, drained and quartered
Directions
  1. Preheat the oven to 350F. Grease a 9×13 inch baking pan.
  2. In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg, banana, and vanilla and mix well. Mix together the flour, baking powder, and salt, then mix into the batter. Fold in the peanuts.
  3. Pour the mixture into the prepared pan. Bake for 20 minutes.
  4. Remove from the oven and top with the marshmallows, chocolate chips, and cherries. Return to the oven and bake until a toothpick inserted in the center comes out clean, an additional 10-15 minutes. Cool completely then cut into bars.

Gooey Apple Pull-Apart Bread

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Ingredients

  • 12 frozen dinner rolls
  • 2 Granny Smith apples, chopped (and peeled, if you prefer)
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted and divided
  • For the Glaze:
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees F and spray an 8 x 4-inch loaf pan with cooking spray. Place frozen dinner rolls on a plate covered with plastic wrap, thaw about 30 minutes or until soft enough to cut.
  2. In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.
  3. Using kitchen shears, cut each roll into fourths and roll them into balls with your hands. Place 10 small rolls on the bottom of the pan.
  4. Drizzle half of the remaining melted butter over the rolls. Cover with half of the apple mixture, and repeat layers until the ingredients are used up.
  5. Let rise for about 1 hour, or until the rolls have doubled in size. Bake for 30-35 minutes, or until brown on top.

For the glaze:

  1. Mix together butter, brown sugar, milk, and powdered sugar. You may need to add more powdered sugar or milk to get desired consistency.
  2. Pour all over the top of the bread.

Jalapeno-Lime Marinated Chicken

Ingredients

  • 1 cup thawed orange juice concentrate
  • 2/3 cup chopped onion
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic salt
  • 2 garlic cloves, minced
  • 10 boneless skinless chicken breast halves (4 ounces each)

Directions

  1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 10 servings.

Lemon Chicken Pasta

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/2 cup all-purpose flour
  • 8 ounces uncooked capellini or angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
  • 1 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup plus 3 tablespoons minced fresh parsley, divided
  • Lemon wedges, optional

Directions

  1. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  2. Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm.
  3. In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice.
  4. Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges. Yield: 6 servings.

Sweet-Tart Cucumber Salad

Ingredients

  • 10 pickling cucumbers or 3 medium cucumbers, thinly sliced
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 2 cups white vinegar
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 3 teaspoons celery seed
  • 1 teaspoon pepper
  • 2 medium onions, halved and thinly sliced

Directions

  1. Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.
  2. In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving. Yield:8 servings.

Pigeon River Chicken (Lib Jicha, Waynesville, NC)

Ingredients

  • 2 cups (16 ounces) plain yogurt
  • 2 tablespoons hot pepper sauce
  • 3 teaspoons salt
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
  • COATING:
  • 2 cups all-purpose flour
  • 3 tablespoons paprika
  • 4 teaspoons cayenne pepper
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon dried thyme
  • Oil for deep-fat frying

Directions

  1. In a large resealable plastic bag, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Drain chicken, discarding marinade. In a shallow bowl, mix flour and seasonings. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Transfer to a 15x10x1-in. pan; let stand 20 minutes.
  3. In a Dutch oven or other deep skillet, heat 1/2 in. of oil over medium heat to 350°. Fry chicken, uncovered, 7-8 minutes per side or until coating is dark golden brown and meat is no longer pink, turning occasionally. Drain on paper towels. Yield: 12 servings.

Berry BBQ Sauce

Ingredients

  • 2 cups fresh or frozen blackberries
  • 2 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 to 2 cups barbecue sauce

Directions

  1. In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally.
  2. Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days. Yield: 4 cups.