It's All in the Spice

2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt... 1 cup granulated sugar 1/4 cup butter, softened 2 large eggs 1 1/2 cups mashed ripe banana (about 3 bananas) 1/4 cup plain low-fat yogurt (or pina colada flavored!!) 3 tablespoons dark rum OR apple cider 1/2 teaspoon vanilla extract 1/2 cup flaked sweetened coconut Cooking spray 1 tablespoon flaked sweetened coconut 1/2 cup powdered sugar 1 1/2 tablespoons fresh lime or lemon juice Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon ...

Ingredients 1 container (14 oz) cookie butter 1 can (14 oz) sweetened condensed milk 3 eggs 1 teaspoon ground cinnamon 1 pouch (17.5 oz)  Sugar Cookie Mix  3/4 cup salted butter, melted Steps 1 Preheat oven to 350º F. Spray 9 x 13-inch baking dish with non-stick spray. 2 Add cookie butter, sweetened condensed milk, eggs, and cinnamon to mixing bowl. Stir well to combine. Spread mixture into prepared baking dish. 3 Sprinkle dry cookie mix evenly over cookie butter batter. Drizzle the top evenly with melted butter. 4 Bake for 35 minutes or until golden brown and set. 5 Cool for 30 minutes before cutting and serving.

You need: 1/2 c. silvered almonds 1 bunch green onions sliced 1 large pkg. of cole slaw 2 pkgs of Ramen Noodles.. oriental flavor Dressing...mix all these ingredients together 4tbsp vinegar 4 tbsp sugar 1 cup of salad oil 2 tsp salt 2 tsp pepper flavor packets from noodles 1st cook your noodles w/out the seasoning packets... then drain mix together the 1st 3 ingredients add to noodles Then pour dressing over top and mix Best when refrigerate overnight before serving Enjoy

Ingredients 1 can (16 oz)  medium salsa OR  organic medium salsa 1 1/2 lbs uncooked chicken breast, diced Salt, to taste 2 cups Mexican-style cheese 2 cups cooked Mexican rice Fresh cilantro for garnish (Optional) Steps 1 Begin by gathering your ingredients. 2 Pour salsa in the bottom of 3-4 quart slow cooker. Place chicken breast on top and sprinkle with a bit of salt. Place lid on slow cooker and cook, covered, for 3-5 hours on high or for 4-6 hours on low. 3 Thirty minutes before serving, open slow cooker and sprinkle cheese over the chicken. 4 Cover tightly and cook for an additional 30 minutes with the slow cooker on high, until the cheese is melty and the salsa is bubbling. (Note: Keep the lid tightly sealed to keep the cheese from drying out or overcooking.) 5 Serve chicken over rice. Garnish with cilantro, if desired.

Ingredients 2 cups frozen blackberries 2 cups frozen blueberries 2 cups frozen raspberries 1/4 cup granulated sugar 1 package (8 oz) cold cream cheese, cut into 1/2-inch cubes 1 box yellow cake mix 3/4 cup butter, melted 2 tablespoons powdered sugar Steps 1 Heat oven to 350°F. Toss frozen berries with granulated sugar, and spread evenly in bottom of 13x9-inch pan. Top evenly with cubed cream cheese, then sprinkle evenly with dry cake mix. Pour melted butter evenly over top, covering as much cake mix as possible. 2 Bake 50 to 60 minutes or until top of cake is light golden brown and bubbling on edges. Cool 10 minutes. Sprinkle with powdered sugar just before serving. Serve warm.

Ingredients 4 oz cream cheese, softened 1/2 cup mayonnaise 1/4 cup finely chopped sun-dried tomatoes in oil 6 slices bacon, crisply cooked, crumbled 3 spinach- or tomato-flavored flour tortillas (9-inch diameter) 1 cup chopped seeded Italian plum tomatoes (about 3 medium) 1 1/2 cups shredded romaine lettuce Steps 1 In small bowl, mix cream cheese, mayonnaise and sun-dried tomatoes until well blended. Gently stir in bacon. 2 Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce; roll up tightly. Wrap each tortilla roll in plastic wrap; refrigerate 1 hour. 3 To serve, with serrated knife, cut each roll into about 1-inch-thick slices.