Banana Bars
This recipe was sent in by one of our viewers
Ruth A. Murosko, Austintown. Her mom, Ruth M. Murosko told us these are a hit with the whole family!

1 1/2 cup sugar
1 cup sour cream
1/2 c. softened butter
2 eggs
1 1/2 cups mashed banana (about 3 large ripe bananas)
2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 cup chopped nuts

Cream sugar and butter thoroughly. Add sour cream and eggs and when incorporated, add vanilla and bananas. In a separate medium size bowl, mix together flour, salt and baking soda. Add gradually to wet mixture until evenly mixed. Pour into 10 x 15 1/2 jellyroll pan. Bake at 375° for 20 to 25 minutes. Cool.

Frosting:
Mix together 1/4 cup browned butter, 2 cups powdered sugar, 1 tsp. vanilla and 3 Tbls. milk. Pour on to cooled bars. Cut into squares and serve.

2 (14-oz.) cans chicken broth
2 chicken bouillon cubes
1 (20-oz.) package frozen creamed corn
1 (10-oz.) package frozen baby lima beans
1 large baking potato, peeled and diced
1 jalapeno pepper, seeded and minced (optional)
1/2 large sweet onion, diced
1/8 tsp. ground red pepper
1/4 tsp. dried thyme
3 cups chopped cooked chicken
1 (14 1/2-oz.) can seasoned diced tomatoes with garlic,
basil and oregano
1 (6-oz.) can tomato paste

Combine first 9 ingredients in a Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer 15 to 20 minutes or until potatoes and lima beans are tender. Stir in chicken, diced tomatoes and tomato paste; simmer 10 more minutes. Serves 6.

2 medium zucchini (about 4 cups)
2 Tbls. olive oil
1 garlic clove, finely minced
1/2 tsp. kosher salt
Freshly ground black pepper
1 cup frozen peas, defrosted
1 Tbls. fresh thyme, or 1 tsp. dried

Shred or chop zucchini. In a large skillet over medium heat, combine olive oil, the zucchini, garlic, salt and pepper. Cook, stirring occasionally, until the zucchini is softened, about 5 minutes. Add peas and thyme, toss well and cook to heat through, 1 to 2 minutes. Serves 4 as a side dish.