This is the best Banana bread I have ever tasted!!!! I leave off the cherries because I don't like cherries.
Banana Split Muffins From Quick Cooking - Taste of Home
INGREDIENTS
1-1/2 cups all-purpose flour
1 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon salt
3 medium bananas, mashed
1/2 cup mayonnaise*
6 maraschino cherries, halves

SERVINGS 12

DIRECTIONS In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until muffins test done. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. Editor's Note: Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.

I made this two nights ago to rave reviews from the hubs, who usually bitches about anything involving the crock pot.

1 lb stew beef, cubed
1 T cooking oil
1 small onion, diced
3 carrots, diced
2 potatoes, cubed
1 tsp dried parsley
1/2 tsp dried basil
1 tsp marjoram
1/2 tsp thyme
1-15 oz can beef broth
1 T worchestershire sauce

1. Brown beef and onion in oil; drain fat.
2. Add all ingredients to crock pot. Add water to create desired consistency (1 or 2 broth-cans full). Cook on low 8 hours or high 4-6 hours.

Tis the season for artery-clogging desserts...so why not bake a cake that contains vitamins, protein, and a year's worth of cholesterol all in one? This one is my family's birthday cake, as in I've made it for both the toddler's birthdays and just fixed one for Dada's birthday. It's very easy to put together once you shred the carrots, which can be done in a food processor if you have one. Screams for cream cheese frosting.

2 c all-purpose flour
2 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 c finely-shredded carrot
4 eggs
1 c vegetable oil

1. Grease and lightly flour two 9" cake pans (or one 13x9 pan). Set aside. Preheat oven to 350.
2. Combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, eggs, and oil. Beat with an electric mixer (or by hand, as I did tonight after the young'uns were asleep) until combined. Pour batter into prepared pans.
3. Bake at 350F for 30-35 min until toothpick inserted in center comes out clean. Cool for 1 hour before frosting; store in fridge.

Recipe completely stolen from my BH&G cookbook. Easily tolerates substitution with whole wheat flour -- I used 1-1/3 c all-purpose + 2/3 c whole wheat for the cake I baked tonight.