Banana Bread


1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed bananas
1/2 cup raisins


Cream together shortening and sugar; add eggs and beat well. Add dry ingredients alternately with mashed banana; stir in raisins. Grease a 4-cup can and pour batter in it. Cover top with paper towels (6 to 8) and place on rack in cooker. Cover and cook on high for 2 to 3 hours (or until bread is done).

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Provincial Chicken


1 1/2 pounds chicken tenders, frozen
2 small zucchini, diced
1 can (4 oz) sliced black olives
1 tablespoon sherry wine vinegar or balsamic vinegar
1 can good-quality diced tomatoes (about 15 ounces)
1 can (10 oz) cream of chicken soup with herbs
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 tablespoon dried minced onion
1 cup shredded cheddar cheese
2 to 3 tablespoons sour cream (optional)
hot noodles, rice or pasta


Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger). Cover and cook on low for 6 to 8 hours. Add cheese and sour cream during the last 15 minutes. Serve over hot noodles, rice or pasta.

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Chocolate Amaretto Cheesecake


3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted

1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels


Combine crust ingredients and pat into a 7-inch springform pan.

Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place the cheesecake on a rack in the Crock Pot (or use a “ring” of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.

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