Frosted Banana Cake with Madison

Hubby & I got to have our middle granddaughter, Madison, over for this weekend. Having her for the weekend is a real treat for us. We usually get her a couple of nights during the week, and the whole school "thing" really cuts into the time we get to spend with her, but the weekends are non-stop Madikins time!

Yesterday, she and I spent the morning at the county library and the afternoon we spent at my favorite quilt shop visiting and having lots of laughs with my group of quilting ladies. The evening was reserved for Grandpa/Hubby and root beer floats!

Today, we decided to make meatloaf and mashed taters (potatoes, for those non-Southerners out there) for lunch/supper and a recipe that I discovered on Pinterest for Frosted Banana Bars. I changed the recipe to accomodate what I had on hand, so it turned out more cake-like than bars.

Ingredients: (I took a picture, but my Ipod Touch ate it, apparently)

 

1 stick butter, softened

1 1/2 c. sugar

2 eggs

1 c. sour cream

1 tsp. vanilla

2 c. baking mix

2 mashed bananas

Cream the butter and sugar in a mixer bowl.  Add the eggs, sour cream and vanilla.  Add the baking mix to the wet ingredients.  Mix well.  Add in the bananas.  Spread into a greased 9″x13″ pan.  Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.  Cool completely before frosting.

Frosting recipe: (I changed the frosting recipe a bit, too.)

8 oz. cream cheese, softened

1 stick butter, softened

2 tsp. vanilla

3 c. powdered sugar

In a mixer bowl, beat cream cheese and butter together.  Add in vanilla.  Mix in the powdered sugar until it reaches a spreadable consistency.  Spread on the cooled cake.  Store the cake in the refrigerator.

 

Delicious and very rich, thanks to the cream cheese frosting. So, do y'all Pinterest? I would love for you to "follow" me.

If you don't like the weather, just wait and it'll change.

So yesterday, it was 60 degrees and rainy and today, the high is only supposed to be 36 30 degrees! That's Arkansas for ya.

So Hubby is working today and since I know he's going to be out in the cold, wet weather, I thought that I'd make chili for supper. I know he'll appreciate it when he gets home tonight I take it to him later.

Ingredients:

2 lb. ground beef

2-4 cloves garlic, minced

1 24 oz. jar salsa (I use medium heat)

1 15oz. cans diced tomatoes, undrained (I know there are two in the picture, but I only used one.)

1 15 oz. can kidney beans, undrained

1 15 oz. can Great Northern (Yankee, as my Daddy called them) beans, undrained

salt & pepper, to taste

Toppings: sour cream, shredded cheddar cheese & tortilla chips

Add raw meat, garlic, salt & pepper to slow cooker. Cook on HI for 30 minutes, then stir. If meat is done, go to next step. If not, replace lid and cook an additional 15-30 minutes. It's ok, if it's still a little pink. The main goal is to get rid of as much grease as possible.

Drain fat off meat and add back to crock.

Add remaining ingredients, except toppings, and stir well. Cook on LOW for 6-8 hours.

Serve with sour cream, shredded cheese & tortilla chips. Delicious & easy!