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INGREDIENTS

1. 3 ripebananas
2. 1/2cupbuttermilk
3. 1teaspoonvanilla
4. 3/4cupbutter(12T)
5. 1 1/2cupssugar
6. 2eggs
7. 2cupsflour
8. 1teaspoonbaking soda
9. 1teaspoonbaking powder
10. 1/2teaspoonsalt

DIRECTIONS

1. Puree 3 ripe bananas w/ buttermilk and vanilla.
2. Cream butter, sugar, and eggs.
3. Sift flour, baking soda, baking powder.
4. Add banana mix and dry ingredients to butter mixture, combine well.
5. Bake 40 minutes at 350°F.
6. Also can be made into about 20 muffins, 9-inch two-layer cake or a loaf.

INGREDIENTS

1. 1dashcooking spray(1 spritz)
2. 1 1/2lbsextra lean ground beef
3. 3/4cuprolled oats
4. 2largeegg whites
5. 1cuponions, finely chopped
6. 1mediumgarlic clove, minced
7. 2tablespoonsdried parsley
8. 2teaspoonsdried oregano
9. 8ouncescanned tomato sauce
10. 6teaspoonsSplenda sugar substitute(to taste)
11. 3tablespoonsspicy brown mustard
12. 1 1/4teaspoonschili powder
13. 1/2teaspoonhot pepper sauce

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Coat a baking sheet with cooking spray.
3. Combine beef, oats, egg whites, onions, garlic, parsley and oregano in a medium bowl and mix thoroughly.
4. Shape beef mixture into 48 1″ balls, place on baking sheet.
5. Bake meatballs for 25 minutes.
6. Transfer to a crockpot to keep warm and set on low.
7. Meanwhile, combine remaining ingredients in a small bowl.Pour over meatballs and let heat about 10 minutes.
8. Points figured for 4 meatballs per serving.

INGREDIENTS

1. 1cupalmond pasteor marzipan
2. 1/4cupsugar
3. 1/8teaspoonsalt
4. 1teaspoonalmond extract or2-3 dropsbitter almond oil
5. 2-3dropslemon extract
6. 1/2cupflour, preferably almond flour
7. 1largeegg white
8. 1 1/2cupspine nuts

DIRECTIONS

1. Preheat the oven to 325 degrees.
2. Break the marzipan in pieces into a medium-sized bowl. Mix in the sugar,salt,flavorings and almond flour; the mixture will be crumbly. Add the egg white, beating until the mixture is smooth.
3. Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wets hands, drop one inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go.
4. Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about one inch between them.
5. Bake the cookies for 22 to 24 minutes, or until they’re lightly browned. Cool them on the pans for five minutes, then transfer to a rack to cool completely.

INGREDIENTS

1. 1/2lbbeefor porkor chicken meat, cut into small pieces
2. 1/4cupoil
3. 1teaspoonsalt
4. 1tablespoonsoya sauce
5. 1minced garlic clove
6. 1cuponions, chopped
7. 1cupcelery, chopped
8. 1 (10 ounce)canmushrooms, drained, saving liquid
9. 1 (14 ounce)canbean sprouts, drained
10. 1tablespooncornstarch
11. Chinese noodles, if desired
12. cooked rice, if desired

DIRECTIONS

1. Heat oil in fry pan.Add the meat, salt, soya sauce, and garlic; brown quickly and remove from pan.
2. To the pan add onion, celery, mushrooms, and bean sprouts and fry a few minutes.Add meat.
3. Mix cornstarch with mushroom liquid and add to pan.Heat until hot and thickened.
4. Chinese noodles may be added before serving.
5. Service with rice.NOTE:Leftover meats may be used in this recipe.Serves 4.
6. Wheatland Bounty.