Cup Cakes:

1    Cup Butter (softened) 

2    Cups Sugar

3    Large Eggs (room temp.) 

2    tsp. Vanilla Extract

2    Cups Banana (ripe, mashed)

1/2 Cup Crushed Pineapple (drained) 

3    Cups All-purpose Flour

1    tsp. Baking Soda

1    tsp. Ground Cinnamon

1/2 tsp. Salt

1    Cup Sweetened Shredded Coconut

1    Cup Walnuts (chopped)

Cream Cheese Frosting:

1       Pkg. (8 oz.) Cream Cheese (softened)

1/2    Cup Butter (softened)

3 3/4 Cup Confectioners’ Sugar

1       tsp. Vanilla Extract


Cup Cakes: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.

Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in the coconut and walnuts. Fill 24 paper- lined muffin cups about 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frosting: In a small bowl, beat cream cheese and butter until smooth and fluffy. Add confectioners’ sugar and vanilla; beat until smooth and well mixed. Frost the cooled cup cakes. 

Makes 24 cup cakes.

SUPREME PASTA SALAD

1    Box (16 oz.) Penne Pasta

5    Cups Assorted Vegetables; 
      Broccoli Florets, Sliced Carrots, Bell Pepper Strips, 
      Cherry Tomato Halves, Red Onion Slices

1    Bottle (8 oz.) Italian or Ranch Salad Dressing 

1/4 Cup McCormick Salad Supreme Seasoning

Cook pasta as directed on box. Rinse under cold water; 
drain well. Place pasta and prepared vegetables in a large
bowl. Add dressing and toss gently to coat. Cover and
refrigerate at least 4 hours. Toss before serving. 

Serves 12

COWBOY PASTA SALAD

4    Eggs 

1    Cup Sugar

2    tsp. Baking Powder

1/2 tsp. Salt

1    Tbsp. Cinnamon

2    tsp. Vanilla Extract 

2    Cups Milk

1    Stick Unsalted Butter (8 tbsp.)

6    Cups Quick Oats

Preheat oven to 350 degrees F. Butter a 9x13 inch non-stick baking dish. (just rub the end of a stick of butter all over the sides and bottom of the pan)

Place the 1 stick of butter in a microwave safe bowl and melt it in the microwave. Be careful, it melts fast. Whisk eggs in a large bowl. Add sugar, baking powder, salt, cinnamon and vanilla and mix until smooth. Add the milk and melted butter to the egg  mixture and mix until combined. Add the oats to the egg mixture and stir until combined.

Transfer the oatmeal mixture to the baking dish and smooth the top with the back of a spoon. (at this point you can either refrigerate it over night and bake in the morning or bake immediately) Place in the preheated oven and bake for 40 to 45 minutes, until fully set. Remove from the oven, cut into squares and serve warm. Serves 12.

1    Cup Ketchup

1/4 Cup Apple Cider Vinegar  

1/4 Cup Brown Sugar (packed)   

1    Tbsp. Molasses

1    Tbsp. Worcestershire Sauce

1    tsp. Ground Mustard

1/2 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Ground Black Pepper

4    Boneless, Skinless Chicken Breast Halves

2    Tbsp. Fresh Parsley (chopped)