Mandarin Orange Cake

2 C flour
2 eggs
2 tsp soda
2 C sugar
2 tsp vanilla
1 tsp salt
2 C drained mandarin oranges*

Put all the above ingredients in a bowl and mix til blended.
Pour into a greased 9x13 pan.
Bake at 350 for 35 minutes or until toothpick comes out clean.

Glaze:

Boil together for 3 minutes:
1 C brown sugar
¼ C butter
¼ C milk

Poke holes in hot cake and pour glaze over.

Add chopped nuts, if desired.
Serve w/a dab of whipped cream and garnish w/mandarin oranges.

* I've also made this same recipe, but substituted fruit cocktail or peaches, whatever I have on hand.

I did Google to try to figure out where this recipe originated, but although I found variations, I did not find the exact measurements or directions. Guess being exact may not be that critical.

http://www.recipetips.com/recipe-cards/t--2073/mandarin-orange-cake.asp

Best Banana Recipe

This really was amazing banana bread. I'm usually not a fan of banana bread, but this was super moist and had a mellow banana flavor and lighter texture. It also baked up nice without hollowing out or sinking in the middle.

I followed the recipe to a T, except that I replaced the sour cream with Greek yogurt. After tasting it, my daughter and I thought a little cinnamon (or maybe almond extract) might make a nice addition when we make it next.

Link to recipe:

http://www.marthastewart.com/312772/banana-bread

I didn't make the frosting. It would be an excellent addition if you wanted more of a dessert than a coffee bread.

Favorite Family Meatloaf

If you are going to make meatloaf, make a big batch! You can always freeze the other half.

2# ground beef
3/4 cups bread crumbs (or 3 slices bread, crumbed)
1 cup milk
1 egg, beaten
1 Tbsp worch (worcestershire) sauce
1/4 cup minced onion
1 1/4 tsp salt
1/4 tsp each pepper, dry mustard, sage, celery salt and garlic powder

Mix all of the above and place in bread pan. Bake in preheated oven at 350 for 1 1/2  or until firm and juices run clear. Slice and serve with your favorite condiments. Serves 6-8.

This recipe came from an old Lutheran church cookbook.

Crock Pot Chicken Chili

Single batch serves 4:

2-3 chicken breasts (fresh or frozen)
1 can Rotel, undrained
1 can black beans (drained and rinsed)
1 can corn (undrained)
1 packet dry Ranch Dressing
1 block of cream cheese

Put chicken in bottom of crock pot. Add everything except the cream cheese. Cook on low 6-8 hours. Add cream cheese on top of chili during last couple hours. Before serving (about 15 minutes), pull out chicken breasts and shred. Put back into chili and stir cream cheese through.

Serve over rice and with your favorite taco chips. Very filling and yummy.

The batch in the picture above was a double batch. I added double of everything except the black beans, as we had one prefer not too many beans.

Disclaimer: I make no claim to this recipe. It's all over the internet, however, after losing my copy of this recipe, I have determined to never lose a recipe again. This blog is now my permanent access to all my personal favorite recipes. This allows me to make my adaptations and keep notes to self about any adjustments I've made.

Today, I made a single batch with all of the above except the refried beans. I just didn't have any black beans, I grabbed the navy beans. Since they are the kind you heat and eat in the broth, I did not drain them. One other change I made was that I only used half a block of cream cheese. Tasted great.