Banana Nut Bread

I made this one when Tori and Katie were out here in May. Katie wanted the recipe...so here it is...

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced or mashed (your preference)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

butterscotch cream cheese brownies

We just tried these and they're yummy. The only thing I would change is to put them in a 9x13" pan instead of the cookie sheet - they turn out pretty flat, but either way they're good.

**from The Magnolia Bakery Cookbook

Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup sugar

1 large egg, at room temperature

2 Tbls flour

In a medium bowl, beat cream cheese and sugar until smooth. Add egg and beat well. Add flour and combine. Set aside.

Bars:

1/2 cup unsalted butter

2 cups butterscotch chips (1 pkg)

2 cups packed brown sugar

4 large eggs, at room temp.

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup coarsely chopped walnuts (optional)

Preheat oven to 350 degrees. Grease and flour a 12"x18" jelly roll pan.

In a medium saucepan, melt butterscotch chips and butter over low heat, stirring occasionally until smooth. Remove from heat and beat in brown sugar. Allow to cool for 5 minutes.

Add eggs, one at a time, to butterscotch/butter mixture. Add vanilla. Add flour, baking powder, and salt. Beat until well combined. Stir in walnuts. Pour batter into prepared pan.

Drop the cream cheese filling by teaspoonfuls over the batter. With a small knife, swirl into the batter. Bake 25-30 minutes or until a toothpick inserted into center comes out with moist crumbs attached. Cool to room temp. before cutting into bars.

Makes 24 3-inch bars.

Cheesecake Supreme

Cheescake Supreme (this is Bekah's)

1 1/4 cups graham cracker crumbs (I just did one pkg.)
1/4 cup sugar
1/4 cup butter or margarine, melted
5 pkg (8 oz each) cream cheese
1 3/4 cups sugar
3 Tbls. flour
grated rind of 1 lemon
3 tsp vanilla extract
5 whole eggs
2 egg yolks
1/4 cup heavy cream

Mix graham cracker crumbs, sugar and butter. Butter a 10-inch spring form pan 2 1/4 inches deep and press crumb mixture onto bottom and sides of pan. Beat cheese until fluffy. Mix sugar and flour; gradually blend into cheese. Add grated rind and vanilla. Add eggs and egg yolks one at a time, beating well after each. Stir in cream. Turn into crust. Bake at 500 degrees for 10 minutes. Reduce heat to 300 degrees and bake 1 hour longer (bake until the center is just about set). Remove from oven and place away from drafts until cooled. Refrigerate until cold, then remove sides of pan and put cake on serving plate. Makes 12 servings.

Salsa

Salsa
1 gallon tomatoes (about 10 lbs) - Roma's work best
3 jalapeno peppers 7 peppers (we use red, yellow, and green)
3 cups chopped onion (white, red or yellow - take your pick)
3 TBSP salt
1 1/3 TBSP garlic salt
1 TBSP sugar
1 cup white vinegar

Boil tomatoes until skins crack. Put into a sink full of cold water. Peel skins off. Chop all ingredients (you can use a food processor to chop or do it by hand). Put in a big stock pot and bring to a boil. Turn down heat and simmer for 3-5 hours until salsa is at desired consistency (the more time it simmers, the more liquid-y it will be). That's all there is to it. Good stuff! This will make about 12 pint-size jars.

Bottling: During the last hour your salsa simmers, run your jars, lids and rings for lids through the dishwasher with the heat-dry cycle on. The cycle should end just as the salsa is ready to be bottled. Fill the bottles almost full (leave about 2 in. from top), then immediately put on the lid and ring. Screw the ring/cap as tight as possible. Let it sit for a few hours and it should seal.