August: Bananas

Bethany's Chicken Coconut Columbo:

1 lb boneless, skinless chicken thighs, cut into strips
1/2 cup chopped onion
2 tbsp vegetable oil
1 can (14oz) coconut milk
1lb butternut or acorn squash, peeled and cut into 1in cubes (2 1/2 cups)
1 tbsp curry powder
1/8 tsp ground cloves
1 small green or red bell pepper, cut into short stripes
2 medium firm bananas, sliced
2 tbsp lime juice
Hot cooked rice

Cook and stir chicken and onion in hot oil in large skillet over medium-high heat until chicken in browned. Stir in coconut milk, squash, curry and cloves. Bring to a boil. Reduce heat, cover and cook 10 to 15 minutes or until squash is tender. Stir in bell pepper; cook 2 minutes or until pepper is tender crisp. Stir in bananas and lime juice. Serve over rice.


Jennifer's Spicy Fruit and Ham Pasta Salad:

2 1/2 large bananas, sliced
1/2 lb baked ham, cubed
3 cups cooked macaroni (or other small pasta) cooled
1 cup celery, sliced (about 3 stalks)
1/4 cup green onions, sliced
1/4 cup light mayonaise
1 tbsp chili sauce
2 tbsp lemon juice

Combine bananas, ham, macaroni, celery, grapes and onions in large bowl. Stir together mayo, chili sauce and lemon juice in small bowl. Pour dressing over salad and toss, evenly coating ingredients.

Shauna's Dark Chocolate Chip Banana Muffins: 
2 whole very ripe Chiquita Bananas (skin should have brown spots)
 1 large Egg, beaten 
1/2 cup Sour cream
 1/4 cup Butter, melted
 1 cup Sugar
 1 cup Flour
 1/4 tsp. Baking soda
 1/4 tsp. Salt
 6 oz. 70% cacao Chocolate baking bar
 3/4 cup mini semi-sweet Chocolate chips 
 1/2 tsp. Vanilla

Preheat oven to 375 degrees F. Line muffin tins with paper or foil cups. Mash bananas in a medium bowl, leaving some small chunks. Stir in egg, sour cream and melted butter. In a large bowl combine the sugar, flour, baking soda and salt. In a small, microwave-safe bowl, melt chocolate baking bar in the microwave on high power for 45 seconds. Stir. If un-melted pieces remain continue microwaving and stirring the chocolate in ten-second intervals until it is all melted and smooth; set aside. Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Stir in melted chocolate, 1/2 cup of mini chocolate chips, and vanilla. Divide batter among the prepared muffin cups and sprinkle each with the additional 1/4 cup mini chocolate chips for the topping. Bake at 375 degrees for 15 to 20 minutes. Muffins are done when the tops of the muffins look dry and cracked. Because of the melted chocolate chips in the muffins the traditional toothpick test may not be reliable.

July: Apple

Suzette's "Southern Apple Crumble":

Filling

3	large apples, peeled, coarsely chopped (about 3 cups)
1/2	cup granulated sugar
1/4	cup packed brown sugar
1	to 2 teaspoons ground cinnamon
1/4	cup cold butter or margarine, cut into small pieces

Topping

1	pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2	cup butter or margarine, melted
1/2	cup chopped pecans

 Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

Anna's Apple Cider Vinegar Chicken
Ingredients
2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider
Directions
Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

June: Lemon

Shauna's Lemon Cupcakes:

Betty Crocker Lemon Cake Mix and Butter Cream Frosting

Suzette's Citrus Chicken:

Chicken Breast
McCormick "Baja Citrus" Marinade Mix

(Lemon night was a bit of a 'cheater' night) :)

Anna's Garlic Lemon Mashed Potatoes:

1/2 c. butter (1 stick)
2 tbsp. lemon juice
2 cloves garlic, crushed
Parsley, chopped
Salt and pepper to taste
1/8 c. Romano or Parmesan cheese
Combine all ingredients and stir until well blended.

May: Strawberry

Suzette's Strawberry Pecan Salad:

Salad:
Mixed Greens (red leaf, spinach, spring mix)
Green Onions (thinly sliced)
Fresh Strawberries (sliced)
Feta or Blue Cheese 

Spicy Pecans (I only made them with the sugar and pecans):
1 1/2 cups Pecan Halves
1/2 tsp Chili Powder
3-4 tbs Sugar
Dash of Cayenne Pepper
-Combine pecans, sugar and spices in small saucepan over medium heat. Stir until sugar dissolves. Spread pecans onto foil immediately to cool.

Dressing:
1/2 cup Canola Oil
1/2 cup Sugar
1/3 cup Red Wine Vinegar
1 clove crushed Garlic
1/4 tsp Salt and Pepper
1/4 tsp Paprika
Whisk well before serving

Shauna's Salsa Chicken:

What you'll need:

Skinless Chicken breast(s) (amt per #of guests)
Salsa (mild, med, or hot--per preference)
Lime juice
Ranch dressing

What you do:

First, to make the salsa sauce mix together in a bowl one jar salsa, 2 tbsp lime juice, 1/2 cup (or desired amt) ranch dressing.

Next, preheat your oven to 400 degrees. While waiting...lightly season the chicken with pepper & a no salt seasoning. Take your chicken and brown it lightly on both sides w/olive oil in a frying pan. Once done put the chicken on a baking sheet and bake in the oven for 20 min. In the same frying pan pour only half of the salsa mixture and heat on low until the chicken is done. Once the chicken is done, place the peices back in the frying pan and pour the remainder of the salsa mixture over the chicken. Cover with a lid and simmer on low heat for 5 min. Serve.