This banana bread recipe is divine.  The pecan-coconut topping really make it yummy!
Southern Living January 2005 Page 120


Banana-Nut Bread

3/4 cup butter, softened
1 (8 oz) cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed bananas (about 1-1/4 pounds unpeeled, about 4 med)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Beat butter and cream cheese with electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecanas and vanilla. Spoon batter into 2 greased and floured 8x4 inch loafpans.
Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 mins to prevent browning, if necessary. Cool bread in pans on wire racks 10 mins. remove from pans, and cool 30 mins on wire racks before slicing.
Toasted Coconut Topped Cream Cheese Banana nut Bread

Prepare and bake bread or muffins in desired pans. While bread is baking, stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar and 1/4 cup milk in a small saucepan over med-heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla. Remove baked bread or muffins from oven and immediately spread tops with coconut mixture. Broil5-1/2 inches from heat 2-3 mins or just until topping starts to lightly brown. Cool in pans on wire rack 20 mins. Remove from pans, and cool 30 mins on wire racks before slicing.

Cafe Rio

Cafe Rio

Laurel Jones

given me by Sarah Jones

Chicken

8 pieces of chicken breast

1 bottle Zesty Italian Dressing

1 T. chili powder

1 teasp. cumin

Place all ingredients in a crock pot and cook 8 hours on low or 4 hours on high. You can also do this on the stove top by bringing all ingredients to a boil and them simmer about 2 hours. You want the meat to shred.

Dressing

1 pkg. Hidden Valley Ranch Dressing

1 cup mayo

1/3 cup buttermilk

1 cup chopped cilantro

2 cloves garlic

3 tomatilos

1/2 teasp. cayene pepper - can use less if you want it to be not so hot

Blend everything in a blender. (I sometimes add about 1/4 of a jalapeno pepper)

Rice

I use brown rice as it is more nutritional for you and is really good. To cook brown rice for this recipe:

4 cups water

4 teasp. chicken boullion

2 cups brown rice.

Bring the water and boullion to a boil. Add rice and stir. Bring to a boil and then turn down so it simmers. Cook 45-55 minutes.

Add:

1/2 bunch cilantro, chopped

1 teasp. cumin

1 can green chilies

1/2 bunch green onions, minced

1/2 teasp. salt