This truly is my Mama's recipe. I grew up eating it and it really is the BEST banana bread recipe I have ever tried! In fact, it's pretty much the only one I'll eat. I've had way too many slices of banana bread that are dry and grainy. This banana bread could almost be called banana cake. It's so dense, moist and desirable. Banana Bread Recipe 1/2 cup butter 1 cup sugar 2 eggs 1/4 cup milk 2 cups flour 1 cup mashed banana 1 1/2 tsp baking powder 1 tsp salt 1 tsp lemon juice Combined dry ingredients in a small bowl and set aside. Mash 1 cup of banana (usually 2-3 browned bananas). Cream butter and sugar together, add eggs and beat, add banana, milk & lemon juice. Stir in dry ingredients. Pour into lined or greased bread pans. Bake at 350° for 1 hour Place a pitched piece of tin foil over loaves halfway through cooking time to keep top from browning too much. xo Summer

This recipe is impressively simple, impressively quick and impressively delicious. I personally believe there is an entire street in heaven made out of toffee...well, in my heaven at least. 😜 Toffee Recipe: 2 cubes butter 1cup sugar 1/2 cup water 1/4 cup light corn syrup Add all ingredients to a sauce pan. Cook on medium heat stirring until it's a golden carmel color. Pour onto parchment paper or a greased pan. Spread thin and evenly. Sprinkle chocolate chips on top while it is still hot. Once melted, spread chocolate and top with nuts. Tip, it has to be real butter and I use salted butter. xo Summer

I make this once or twice a month. It's so nice to have protein ready to throw into any recipe. I don't really have measurements for this one. Just use as much beef is reasonable for your family, whichever veggies you have on hand/need to use up. (I've used bell pepper, cabbage, squash, broccoli) but zucchini and carrot is my favorite. Ground beef Beef bouillon/seasoning Onion Vegetables Blend onion and veggies in a blender or processor. Brown beef in a large pan. Once cooked, drain meat if necessary. Add beef seasoning to taste. Add shredded vegetables. Cook until everything is cooked through and veggies are soft. salt & pepper to taste Store in fridge and use in meals throughout the week. xo Summer

Mary has already posted this recipe on here...but she encouraged me to do a re-post.

I love this one...well, mostly because it's delicious! Ha! But I also love that it is a simple, one-bowl recipe! It's obviously a Christmas staple and a favorite all the rest of the year as well. I've even had requests for this as a birthday cake! Blueberries (fresh or frozen) work amazing too if you want a sweeter bread or if you don't care for cranberries. You can obviously leave out the nuts too. Big fan over here, though. 🙋🏼‍♀️ I believe it tastes even better the next day! And!... when refrigerated, it has a density almost similar to cheesecake. BOOM! Ingredients: 1 cup all-purpose flour 1 cup sugar 1/4 teaspoon salt 2 cups fresh or frozen cranberries 1/2 cup chopped walnuts 1/2 cup butter, melted 2 large eggs, beaten 1/2 teaspoon almond extract In a bowl, combine the flour, sugar and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean.

xo Summer

This was originally a mac-n-cheese recipe but I've used it just as much as a nacho and fondue dip. So now it's affectionately called cheesy anything sauce!