White Chili...

1 Tbsp Olive Oil
1 Onion (chopped)
2 Cloves Garlic (minced)
2 Tbsp Flour
2 Boneless Chicken Breasts (cooked & chopped)
1 Can Chicken Broth
1 4 oz Can Green Chilies (diced)
1 1/2 tsp Ground Cumin
1 1/2 tsp Oregano
1/2 tsp Tabasco (optional to taste...)
3 14.5 oz Cans Great Northern Beans (separated)
1 C Shredded Monterey Jack Cheese

In a large sauce pot, saute onion and garlic in the olive oil until tender. Sprinkle the flour and coat the onion mixture well. Add broth, chicken, chilies, seasonings and 1 1/2 cans of great northern beans. (In a blender, blend the remaining 1 1/2 cans of beans until smooth and add to pot.) Heat to boiling, stirring often to prevent settling and scorching, reduce heat and simmer for 10 minutes. Sprinkle cheese over each individual serving.

(This tastes a little like a chicken enchilada soup...It's yummy! Serve with fresh french bread or cornbread and honeybutter.)

Banana Bread...

3 or 4 Ripe Bananas (smashed)
1/4 C. Melted Butter
1/2 C. Sugar
1/2 C. Brown Sugar
1 Egg (beaten)
1 tsp. Vanilla
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Ground Ginger
1 1/2 C. Flour

Using a wooden spoon, smash bananas and add melted butter. Add sugars, egg and vanilla. Mix well. Sprinkle baking soda, salt, nutmeg and ginger on top. Mix thoroughly! Add flour and mix some more! Place batter in a greased 4x8 loaf pan. Bake @ 350 degrees for 1 hour.

(I DO NOT LIKE Banana Bread, Sam-I-Am... but my family does!)

April Fools... Eggs Sunny Side Up

2 Slices of Pound Cake
1/4 C. Vanilla Yogurt
1 Apricot Half

Toast the pound cake to a golden brown. Arrange pieces on a plate so they look like ONE piece of toast. Spread yogurt over cake to cover "seams" and make it look like the "white" of an egg. Place the apricot, rounded side up, in the middle of the yogurt. April Fools!

My kids got a kick out of this. (Although they ALL passed on actually eating the apricots, they did enjoy the yogurt and cake for breakfast.)