Why not make a nice tasty treat that actually contains a lot of hidden fruit and vegetables! You kids will love it and eat a little healthier then a regular cake! Enjoy!


  • 2 cups AP flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup butter, (1-stick, softened)
  • 3 bananas, mashed
  • 1 cup grated carrots
  • 1 cup chopped pecans


Preheat oven to 350 degrees. Prepare two 4 x 8 inch loaf pans with Pam for baking spray.

Combine flour, baking soda, baking powder, cinnamon, and salt together in a medium size bowl. In another large bowl, beat brown sugar and butter together using an electric mixer until smooth and creamy.

Add flour mixture into the flour mixture, stirring frequently to combine. Add mashed bananas and stir or fold in to combine. Mix well. Fold in carrots and pecans. Pour into the prepared loaf pans.

Bake for approximately 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Optional: Sprinkle with powder sugar when cooled.


This is a great dish that doesn’t break the bank! You can use different cuts of meat such as eye of round, sirloin, or strip steak. A lot of tenderizing and it’s a perfect bite of steak.


  • 4 steaks (I used thin cut New York Strip steaks-pounded and cut in half)
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 red bell peppers, cut into chunks
  • 1/2 onion, chopped
  • 1 can (14 oz.) cherry tomatoes
  • 1 carton (17.64 oz.) Pomi tomato sauce
  • 1/4 cup white wine
  • 1 Tbsp. Italian seasoning
  • 1/4 tsp. Red pepper flakes (or to taste)
  • salt and pepper to taste
  • optional: fresh chopped parsley for serving
  • optional: White rice for serving


Thin New York Strip steaks have to be
pounded until thinner, fat cut off and then cut in half to make 6 steaks.

Place the steaks on a cutting board and trim all the visible fat. Use a meat tenderizer and pound the steak on each side to tenderize and pound until about 1/4 inch thick. Salt and pepper each side. Cut the steak in half. Set aside.

Heat the olive oil on medium high heat in a large frying pan. Fry the steaks in batches, turning once, for about 1 minute per side, do not crowd. Set the steaks aside.

Lower the heat to medium-low. In the same frying pan, add the garlic, onions, and bell peppers, fry for a few minutes until they begin to soften. Deglaze with the wine and stir.

Add the tomato sauce, cherry tomatoes, Italian seasoning and red pepper flakes. Stir well. Bring to a simmer and simmer for about 10 minutes on medium-low to low. Add the steaks back into the pan and mix. Simmer for 15 minutes.

Serve on top of white rice. Serves 4

Three bean CHILI

With cold weather and football to watch, what’s better than a big bowl of chili! I’m changing it up a bit with three different beans, lots of meat and spices, what’s not to enjoy! This recipe will feed a crowd!


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper chopped
  • salt and pepper to taste
  • 2 pounds lean hamburger meat
  • 3 (15.5 oz.) cans red kidney beans
  • 1 (15.5 oz.) can white kidney beans
  • 1 (15 oz.) can Kirby black beans
  • 1 (14.5 oz.) can fire roasted diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (24.5 oz.) bottle or can tomato puree
  • 1 package Carol Shelby’s Chili Kit
  • 1 can (15.5 oz.) water
  • added salt and pepper to taste

Optional to serve: Top with shredded cheddar cheese and sour cream, serve with crackers


Place a large pot or dutch oven on the stove, add olive oil and heat at medium-high heat. Add hamburger and brown, breaking up pieces for about 5 minutes. Add onion and red bell pepper and cook for about another 5 minutes.

Drain all the cans of beans and add the red and white kidney beans and the black beans to the pot and stir. Add the can of tomato sauce, fire roasted diced tomatoes and tomato purée, stir. Add one can of water.

Add the entire spice packet from the chili kit and stir to combine. If you like your chili mild do not add the cayenne pepper packet (add if you want it hot, according to your taste. You can as a little or as much as you like). If you want thicker chili, add the masa mix, again as little or as much as you want to thicken it. I add about 1 tablespoon.

Simmer on low for about 1 hours, stirring about every 15 minutes.

Serve in a bowl topped with cheddar cheese and sour cream (optional).


First you have to boil the eggs! This is a foolproof way to get the perfect hard-boiled eggs everytime!

How to hard-boil eggs:


  • 1 tablespoon white vinegar
  • 12 large eggs (or number of eggs you need)


Bring a large pot of water to a rolling boil over high heat. Pour in the vinegar, which helps with the smell. Gently add the eggs into the boiling water using a slotted spoon and cook for 6 minutes. After 6 minutes, take the pot off the stove and put a lid on the pot and let it sit for another 6 minutes. Immediately place the eggs into a pan filled with cold water and ice. Let cool for 2-4 minutes to stop the cooking process. Peel under lukewarm water, then chop or serve as desired.

Best Egg Salad:


  • 1 dozen large eggs, hard-boiled
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon horseradish
  • 1 tablespoon sweet pickle relish
  • 1/4 cup minced dill
  • 1/4 cup minced chives
  • 1/4 teaspoon paprika
  • salt and pepper to taste


After the eggs are hard-boiled, place on a chopping block and chop to desire size, place chopped eggs in a large bowl. Add mayonnaise, mustard, horseradish, relish, dill, and chives. Gently fold together. Add paprika and salt and pepper to taste. Chill until ready to serve.

Ground beef stroganoff

Fast and easy, in less than 30 minutes, you’ll have a delicious dinner the entire family will enjoy! Makes great leftovers too! A spin on the classic, Beef Stroganoff.


  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 medium onion, diced
  • 1 pound sliced mushrooms
  • 2 garlic cloves, minced
  • 4 tablespoons all purpose flour
  • 1 1/2 cups beef broth
  • 1 1/2 cups whipping cream
  • 2/3 cups sour cream
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt and pepper, more adjusted for taste
  • Noodles, cooked to package directions
  • Optional: can peas


Place a large stock pot on the stove and set temperature to medium-high heat. Att the olive oil. Add the ground beef and stir to break up into tiny pieces. Brown for about 3-4 minutes. Add onions and garlic and sauté until the onion is translucent, about 5 minutes.

Add sliced mushroom and sauté for 5 minutes. Add flour and stir until incorporated and mixed thoroughly.

Add beef broth, whipping cream and Worcestershire sauce, salt and pepper to taste. Bring to a simmer and turn to low heat. Simmer for about 10-12 minutes. It should thicken slightly.

Remove from heat and add in the sour cream. Stir to combine and season with salt and pepper if more is needed. Prepare noodles according to package directions. Serve on top of noodles with peas if desired. Serves 6-8

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