Banana Pudding Bars

2 - 3 small, ripe bananas

1 pkg.  yellow cake mix

1 pkg. (4-serving size) instant vanilla pudding

4 eggs

1 cup water

1/4 cup vegetable oil

Slice bananas into mixing bowl and mash.  Add remaining ingredients.  Blend, then beat at medium speed for two minutes.  Pour into well-greased jelly roll pan.  Bake at 350 for approximately 20 minutes.  Sprinkle with powdered sugar or spread with a thin layer of powdered sugar frosting.

Frosting:

2 cups powdered sugar

3 T. milk

1tsp. vanilla

Mix together and spread over cooled cake.

Red, White & Blue Fruit Salad

1 1b. strawberries, hulled and quartered
1 pint blueberries
1/4 - 1/2 cup sugar
2 T. lemon juice
3 bananas

Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly.  Refrigerate until cold, at least 30 minutes.  About 30 minutes before serving, slice the bananas and toss with berries.  Refrigerate again until serving.

Lazy Cake Bars (or Cookies)

1 box yellow or white cake mix
2 eggs, beaten
5 T. melted butter or margarine
1 cup mini M&Ms
1 cup mini chocolate chips

Mix together; put in a greased 9x13 pan and bake at 350 for 15 - 20 minutes.

Buttermilk Pancakes

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 T. sugar
2 eggs, slightly beaten
3 cups buttermilk
4 T. melted butter

Whisk together flour, baking powder, baking soda, salt and sugar in a large bowl.  Add eggs, buttermilk and melted butter; whisk to combine.  Batter should have small to medium sized lumps.  Do not over mix.
Heat griddle to 375 degrees and grease with 1 T. butter.  Pour about 1/3 cup batter into pools 2 inches away from another.  When pancakes have bubbles on top and are slightly dry around edges, flip over.  Cook until golden on bottom.

Mixed Nut Bars

1 1/2 cups flour

3/4 cup brown sugar

1/2 cup softened butter or margarine

12 oz. mixed nuts

1 cup butterscotch chips

1/2 cup light corn syrup

2 T. butter or margarine

Mix flour, brown sugar and butter.  Press into a 9x13 pan.  Bake for 10 minutes at 350 degrees.  Cool.  Sprinkle nuts over the crust.  Melt chips, syrup and butter together and drizzle over nuts.  Return to oven and bake an additional 8 - 10 minutes.  Cool before cutting.

Cheeseburger Soup

1 pound ground beef
3 1/2 cups diced potatoes
1 cup chopped onion
3/4 cup chopped celery stalk
3 cups chicken stock
1 tsp. dried basil
1 tsp.  dried parsley
5 T. butter
8 - 12 oz. American cheese/Velveeta, diced
1 1/2 cups milk
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper

Brown the ground beef and chopped onion in a large skillet over medium heat.  Drain and set aside, using the skillet in the next step.  Saute the chopped celery, parsley and basil in 2 T. butter.  Add the chicken stock and bring to a boil.  Then add the diced potatoes and browned beef and simmer gently for 10 - 12 minutes, or until the potatoes are tender.  In a separate small skillet melt the remaining butter, stir in the flour and cook through until it combines.  Whisk in the milk and cook until the whole mixture thickens and becomes smooth.  Add this to the soup and bring to a boil one more time.  Reduce the heat and mix in the cheese, salt and pepper.  When the cheese has melted, remove from the heat.

Chicken Strips

2 large eggs
1 cup buttermilk
1 cup all-purpose flour
2 T. cajun seasoning
3 tsps. garlic powder
2 tsps. salt
2 tsps. black pepper
1 tsp. paprika
vegetable oil
2 pounds chicken tenderloins or skinless, boneless chicken breasts, cut crosswise into 1/2-inch wide strips

In a small bowl, whisk together the eggs and buttermilk.  In another bowl, combine the flour, cajun seasoning, garlic powder, salt, pepper and paprika.
In an electric skillet, heat oil to 375 degrees.
Dip the chicken pieces in the egg mixture and then in the flour mixture.  Cook for a few minutes on each side, or until no longer pink inside.  Drain on paper towels.

Adapted from Miss Kay's Duck Commander Kitchen