Banana Sour Cream Bread

1/4 cup white sugar
1 tsp. ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16oz.) container sour cream
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/2 tsp. salt
3 tsp. baking soda
4 1/2 cups all-purpose flour

Preheat oven to 300 degrees.  Grease four 4 x 3 inch loaf pans.  In a small bowl, stir together 1/4 cup white sugar and 1 tsp. cinnamon.  Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar.  Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.  Mix in salt, baking soda and flour.  Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

Makes 4 loaves

Crock Pot Sweet Pork

2-4 lbs. pork roast
1 can Dr. Pepper (not diet)
1 (10oz.) can enchilada sauce
2 cloves garlic, minced
1 (4 oz.) can diced green chilies
1 cup brown sugar

In a gallon-sized resealable bag, marinate roast in soda overnight.  Place roast along with leftover marinade in a Crock Pot and cook on low until very tender (about 8 hours).  Drain off any liquid after cooking.  Shred pork and place back in the Crock Pot.  Mix in enchilada sauce, garlic, green chilies, and brown sugar.  Continue to cook on low for 30 more minutes to 1 hour.  Serve meat in soft flour shells or corn tortillas with taco toppings.  (diced tomatoes, shredded lettuce, shredded cheese, sour cream, salsa, guacamole)

Serves 8-16
* soften corn tortilla on stove top in a small amount of oil for a few seconds on each side.

BBQ Chicken Calzones

6 slices bacon
1 Tbsp. olive oil
1/2 onion, chopped
3 cups cooked, shredded chicken
1 bottle barbecue sauce, divided
1 can refrigerated biscuits
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.  Cook bacon in a large skillet over medium-high heat until crisp.  Remove from pan and drain on paper towels; crumble.  Drain bacon fat from pan or use bacon fat instead of the oil.  Warm olive oil over medium heat; add onion and shredded chicken and saute until onion is tender.  Stir in 1/2 cup barbecue sauce, and remove from  heat.  Mix in cooked bacon.

Flatten out biscuit dough onto a greased cookie sheet.  Press to an even thickness.  Spread a small amount of barbecue sauce on each biscuit (about 1 tsp.)  Divide the chicken mixture between the biscuits, spreading on only half of each piece to within 1/2 inch of the edge.  Sprinkle cheese over the top.  Fold each biscuit in half and press the edges together with a fork to seal.  Bake 12 minutes or until browned to your liking.  Cool for a few minutes.  Can be served with additional BBQ sauce.

The BEST EVER caramel brownies

1 (15.25 oz.) pkg. German chocolate cake mix
3/4 cup butter, melted
1 (5 3/4 oz. ) can evaporated milk, divided
1 (14 oz.) bag caramels
1 (8 oz.) bag Heath toffee bits, divided
1 (12 oz.) bag milk chocolate chips, divided

Grease a 9 x 13 inch baking pan.  Preheat oven to 350 degrees.  In a large bowl, mix together cake mix, melted butter, and 1/3 cup evaporated milk.  Press half of this mixture into prepared pan.  Bake 6 minutes.
 Meanwhile, melt together caramels and remaining evaporated milk in a small saucepan over medium-low heat, stirring often.  Remove brownies from oven after 6 minutes and sprinkle on half the bag of Heath toffee bits.  Pour melted caramel over toffee bits.  Sprinkle on half the bag of chocolate chips.  Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top).  Sprinkle remaining toffee bits and chocolate chips on top.  Bake 20 minutes.  Cool on a wire rack and then refrigerate for 3 hours before serving. 

Makes 24 brownies
So Good!