i cooked a lot yesterday

yup. it's true. i cooked. it's not a first, but it is quite a rarity. i usually have dinner on the table for my family, but it's often rushed {after piano and running to get ry from work}. it's usually later than i want and not very pretty on the table. but, it's food. i'm an okay cook, but the presentation is lacking.

yesterday, i spent a good portion of my day in the kitchen and it was nice! i had the time and i took advantage. i posted on facebook that i made banana bread, apple crisp {in the crock pot!} and chicken avocado soup and i got quite the response for wanting recipes, so here they are:

mom's great banana bread: 

{this recipe came from my mom...and maybe from her mom?}

1/4 c. butter

1 c. sugar

3 bananas

1 egg

2 c. flour

1 tsp. baking soda

1/2 tsp. salt

chopped nuts {opt.}

1. Mix all ingredients together. Pour into *greased loaf pan{s}. One break loaf pan or 3 small - I prefer 3 small because it cooks more evenly. 

2. Bake at 350 degrees for 30-60 minutes {depending on size of pan}. 

3. A toothpick inserted in center should come out clean. {Although I do like it a bit gooey on the very top.}

*Just discovered the best non-stick spray with flour. It is a.ma.zing. Love it. So easy.

avocado soup with chicken and lime

{got this recipe from a girl from my church and i've changed it a bit for my tastes...}

1 1/2 Tbsp. olive oil

1 white onion, sliced thinly

8 cloves garlic, minced 

4 jalapeno peppers {spicy!} OR

1-2 bell peppers for less spice

8 oz. chicken, cut or cubed

4 c. chicken broth

1/4 c. lime juice

1-2 tomatoes, diced {or a can}

1 can corn, drained

1 can black beans, drained

1 can kidney beans, drained

salt and pepper, to taste

1 avocado, diced

1/4 c. cilantro, chopped

1. In a large saucepan, over medium heat, cook onion, garlic and peppers in olive oil until lightly browned, 4-5 minutes. 

2. Stir in chicken, broth, lime juice, tomatoes, corn, beans, salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. 

3. Stir in avocado and cilantro and heat through. Adjust seasonings as desired. 

4. Sprinkle with tortilla strips to serve.

Butterscotch Apple Crisp {in a slow cooker}

{this recipe came from my mother in law and it's a winner}

6 c. tart apples, peeled and sliced {i used pippin that i picked a few weeks ago}

3/4 c. packed brown sugar

1/2 c. flour

1/2 c. quick cooking oats

1 pkg {3.5 oz} cook and serve Jell-o Butterscotch pudding mix

1 tsp. cinnamon

1/2 c. cold butter, not softened

vanilla ice cream, optional

1. Place the apples in a 3 quart slow cooker. 

2. In a bowl, combine brown sugar, flour, oats, pudding mix and cinnamon. 

3. Cut in the butter {using two knives} until the mix resembles course crumbs. Not too fine - a little smaller than peas. Sprinkle the mix over the apples. 

4. Cover and cook on low heat for 5 hours or until the apples are tender. 

{I cooked mine for 5 hours yesterday - exactly - and it had started to burn. I'd suggest 4 in a large crockpot, 5 in a small one.}

my house wasn't spotless by the end of the night, but it sure smelled good!