Banana Crumb Muffins

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Mexican Bean Salad

1 can mixed beans
1 can black beans
1 can corn
1 chopped tomato
1 c peppers(chopped)
1/4 c red onion (chopped)
1/2 c celery

mix all the ingredients together in a bowl. Just before serving add:

1 bag taco corn chips
1 small bottle catalina dressing

I normally leave the corn chips on the side for people to add to there own dish so they don't get soggy.

Homemade Granola

Homemade Granola

4 1/2 Cups Oats
3/4 Cups Sunflower Seeds*
1 1/2 Cups of Sliced/Slivered Almonds*
2 Tablespoons of Ground Cinnamon
1 1/4 Cups Maple Syrup (the good stuff)
1/2 Cup Oil
1 Cup Raisins

Preheat oven to 325. Mix everything except for the raisins and bake for 25 minutes on a cookie sheet or jellyroll pan. Take out and stir - bake for another 15-20 minutes. Remove from oven and stir in the raisins.

*You can substitute any nuts, pecans, pumpkin seeds, cashews, flax seed...

Best Butter Chicken

2 T butter or margarine
1 C Chopped Onion
2 t minced garlic
1 T grated ginger
1 t chili powder
1/2 t ground tumeric
1/2 t ground cinnamon
1 can 19oz/540ml diced tomatoes not drained
2 T tomato paste
1 T brown sugar
1/2 t salt
1/4 t ground black pepper
1 whole cooked rotisserie chicken skin removed and cut up
1/3 C light cream
3/4 C sour cream or yogurt
1 T minced fresh cilantro

Melt butter in deep skillet over med heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender about 5 minutes. Add ginger, chili powder, tumeric, cinnamon. Cook 1 min more, add undrained tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low cover and simmer for 10 min stirring occasionally. Add cut up chicken, cream and sour cream. Simmer uncovered for 5 more mins. Remove from heat and stir in cilantro.
Serve over rice.

(Served at our Super Saturday)

Sherbet Punch

Recipe from Jen Schow:

Take 1 container of lifesaver sherbet place it in a punch bowl then add 1 bottle of Sprite. Enjoy!

(At the February activity we served a similar punch but used Raspberry and Mango sherbet, you can use any flavor)

Peanut Butter Cookies

Recipe from Lisa Lacey:

1 Cup Peanut Butter
1/2 Cup Sugar
1 Egg

Mix ingredients together, roll into balls, flatten with a fork. Bake for 8-9 minutes.
Optional add chocolate chips to the top before cooking.

Carrots

Hiromi Hughes recipe:

Carrot & Honey Vinegar
2 carrots grated, add salt then drain water
Vinaigrette:
1/2 garlic (grated)
1T Lemon
3T Vinegar
1/2t Honey
1/3t Salt
Dash of pepper
1T Olive oil
Optional: Raisens
Mix ingredients well then add to carrots.

Carrots and Tuna:
2 carrots grated
2T Vinegar
1Cup Tuna
Lemon
Salt
Pepper
Mix Well