Banana Cake Cupcakes

These cupcakes don't have the simplest recipe, but they are worth the effort!
(Note: I do not suggest making them mini though, they dry out because they are too small)

Cake Ingredients:

• 1/2 cup shortening
• 1 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk (if you don’t have buttermilk on hand use 1/4 cup milk, 1/2 teaspoon lemon juice)
• 2 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Frosting Ingredients:

• 1/2 cup butter softened
• 2 1/2 cups powder sugar
• 3 tablespoons milk

Directions:

1. Cream shortening and sugar.
2. Add eggs, vanilla, bananas, & buttermilk.
3. Combine flour, baking powder, baking soda, & salt; add to banana mixture.
4. Fill lined muffin tin 3/4 full.
5. Bake at 350° for 15-20 minutes.
6. Allow to cool complete.

Frosting Directions:

1. Cream butter and sugar.
2. Add milk to achieve desired consistency.
3. Frost cakes :)

I add crushed walnuts to the top for garnish!

Chicken & Broccoli Braid

I had this dish for the first time at a Pampered Chef party and it was delicious!

Ingredients:

• 1 cup (250 mL) chopped broccoli florets
• 2 cups (500 mL) chopped cooked chicken breasts (see Cook’s Tip)
• 1/2 cup (125 mL) diced red bell pepper
• 1 cup (250 mL) shredded sharp cheddar cheese
• 1/2 cup (125 mL) mayonnaise
• 1 garlic clove, pressed
• 2 tsp (10 mL) All-Purpose Dill Mix**
• 1/4 tsp (1 mL) salt
• 2 pkg (8 oz or 235 g) refrigerated crescent dough
• 1 egg white, lightly beaten
• 2 tbsp (30 mL) slivered almonds

**You can purchase the All-Purpose Dill Mix from The Pampered Chef
You can also make a mixture to substitute:

• 1½ tbsp. parsley flakes
• 1½ tbsp. dried, minced or flaked onion
• ¼ tsp. dried dill weed or dill seed
• ½ tsp. salt
• ½ tsp. seasoned salt

Combine and use 2 tsp. Isn't quite the same as the real stuff but it is still very good.

Directions:
1.Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.

2.Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using a rolling pin, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.)

3.Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
Yield: 10 servings

I'm not big into almonds, so I skipped them for my purposes.

Nutrients per serving: Calories 360, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 19 g, Protein 16 g, Sodium 530 mg, Fiber 1 g

Source (www.pamperedchef.com)

Cheese and Broccoli Soup

Image Source

Ingredients:

• 1/2 cup butter
• 1/2 an onion, chopped
• 2 cups (16 oz) broccoli, chopped
• (Or more if your crazy about broccoli)
• 4 (14.5 ounce) cans chicken broth
• 1 pound Velveeta cheese loaf , cubed
• 2 cups milk
• 1 tablespoon garlic powder
• 2/3 cup cornstarch
• 1 cup water

Directions:

1. In a stockpot, melt butter over medium heat.
2. Cook onion in butter until softened.
3. Stir in broccoli, and cover with chicken broth.
4. Simmer until broccoli is tender, 10 to 15 minutes.
5. Reduce heat, and stir in cheese cubes until melted.
6. Mix in milk and garlic powder.
7. In a small bowl, stir cornstarch into water until dissolved.
8. Stir into soup
9. Cook while stirring till thick
10. Serve! Its yummy :)