Sweet Potato Casserole

• 4 cups mashed sweet potatoes
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
  
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup butter, melted
• 1 cup chopped pecans

In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.

To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Banana Muffins

• 3/4 cup whole wheat flour
  
• 3/4 cup all purpose flour
  
• 1/4 cup granulated sugar
  
• 1/4 cup brown sugar
  
• 2 tsp baking powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1/2 cup chopped nuts
  
• 1/2 tsp ground cinnamon
  
• dash or two of nutmeg
  
• 1 egg
  
• 3/4 cup milk
  
• 1/3 cup unsweetened applesauce
  
• 1 tsp vanilla extract
  
• 1 cup mashed bananas
  

Preheat oven to 400*
Using a whisk, combine all your dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).
Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.
Whisk wet ingredients into dry ingredients. Fold bananas in.
Divide the batter among a greased or paper-lined muffin tin.
Bake for about 18 minutes or until an inserted toothpick comes out clean.

Black Bean Burritos

• 3 cloves minced garlic
• 1 small onion chopped
• 1 t minced jalepeno peppers
  
• 1 T olive oil
  
• 1 (10.75 ounce) can Cream of Chicken Soup
  
• 1 cup Thick & Chunky Salsa
  
• 1/2 cup water
• 1 cup white rice
• 1 can corn
• 1 can black beans
• 2 cups shredded chicken, seasoned with 1 t cumin and 1/2 t chili powder
  
• 4 flour tortillas (10-inch)

Heat oil in a 10-inch skillet over medium heat. Place onion, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Add soup and salsa and heat to a boil. Pour beans into skillet, cook 3 minutes stirring. Add corn, rice and chicken and heat through.
Spoon about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling. Cover with cheese and bake (or microwave) until cheese is melted.