Banana Cinnamon Chip Cake

Elisa and I mixed this up in no time and they disappeared almost as fast. I love the crunchy crust the cinnamon sugar gives the top. I will push the cinnamon chips sprinkled on the top into the batter next time since they overcooked a bit being exposed. This cake is so moist and has great flavor. People won’t guess there is no added fat! Thanks to Two Peas and Their Pod for this great recipe! This is only the second recipe I’ve tried with cinnamon chips, but am looking forward to using them again in something new.
Banana Cinnamon Chip Cake
3 very ripe bananas
2 large eggs
1 t. pure vanilla extract
1 ½ c. flour
1 t. baking soda
2 t. ground cinnamon
1 c. granulated sugar
1 c. cinnamon chips
For topping:
3 T. granulated sugar
1/4 t. ground cinnamon

Preheat the oven to 375°. Spray an 8-inch square pan with cooking spray.

In a medium mixing bowl, mash the bananas well. Mix in the eggs and vanilla and mix until combined. Stir in the flour, baking soda, cinnamon, and sugar. Add ¾ cup of the cinnamon chips, and stir briefly. Pour the batter into the prepared pan, and set aside.

In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chips. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

Chicken Curry Stir-Fry Salad

I first tried this at a Pampered Chef party and loved it. I've made it so many times since then. It's great for luncheons with the girls or even for dinner. So many different flavors bursting in your mouth!
Chicken Curry Stir-Fry Salad
Dressing:
½ c. Ranch salad dressing
1 T. lime juice
1 t. curry powder
1 garlic clove, minced

Salad:
1 lg. Granny Smith apple, chopped with peel on
1 med. Carrot, grated or juilenned
1 pkg. (10-oz.) fresh baby spinach leaves
1 sm. red bell pepper, diced
½ sm. red onion, sliced into thin wedges
½ c. sweetened dried cranberries

Chicken Mixture:
1 lb. boneless, skinless chicken breasts
2 T. fresh cilantro, sniped
¼ c. toasted sliced almonds, coarsely chopped

For dressing: In a bowl, combine salad dressing, lime juice, curry, and garlic. Whisk until well blended and set aside.

For salad: Place all salad ingredients in a bowl and toss.

For chicken mixture: Flatten chicken to ½-inch thickness; cut into ½-inch cubes. Heat skillet over medium-high heat. Lightly spray skillet with oil. Add chicken in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Turn and stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add cilantro and ¼ cup of the dressing; toss to coat.

To serve, toss salad with enough dressing to coat; top with chicken mixture and almonds.