(no fail) Banana Crumb Muffins

I am not the best/biggest baker. But many, many years ago, my SIL gave me this recipe....and it is FOOL-PROOF! I won't tell you the mistakes I've made--much too embarrassing--but somehow the muffins come out yummy each and every time! Also, this is a great "Cooking with Kids" recipe.

1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten (or not)
1/3 c butter

*Combine 1st 4 ingredients in a small bowl.
*In larger bowl, mash the bananas. Add sugar, egg and butter. Mix well.
*Add dry ingredients, a little at a time, until moist and all mixed in.
*Fill muffin cups 3/4 full.

TOPPING:
1/3 cup packed brown sugar
1 Tbs. flour
1/8 tsp. cinnamon
1 Tbs butter

*Combine 1st 3 dry ingredients. Cut in butter until crumbly. Sprinkle over muffins.

Bake at 375 for 18-20 minutes. Makes 1 dozen.

Dressed Chicken Breasts With Angel Hair Pasta

Ingredients
1 cup ranch dressing
1/3 cup spicy brown dijon mustard
4 chicken breasts, either pounded thin or cheat & use the "scallopini" cut :)
1/2 cup butter or margarine (I usually end up using a little more)
1/3 cup dry white wine
1 box of angel hair pasta, cooked & drained

Directions
In small bow, whisk together salad dressing and mustard; set aside
In large skillet, saute chicken in butter until browned; transfer to dish & keep warm
Pour wine into skillet and cook over medium-high heat, scraping up any browned bits from bottom of pan (about 5 minutes)
Whisk dressing mixture into skillet with wine and blend well
Server chicken with sauce over pasta

****NOTES****
This is a HUGE hit in my house. Pre-kiddo's, this dish was reserved for special occasions, special gifts and wow-ing new friends and in-laws :)
We have given the boys the version with the wine, but if you want you can reserve some dressing/mustard sauce and put it over the chicken and pasta
There is always extra sauce left over and we have yet to find something it DOESN'T go well on :)

Chicken Cashew Bundles

INGREDIENTS
1 1/2 cups chopped cooked chicken (I use Perdue Shortcuts)
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (3 medium)
3 tablespoons chopped cashews
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
2 cans (8 oz) Pillsbury reduced fat refrigerated crescent dinner rolls


DIRECTIONS
Pre-heat oven to 375
In medium bowl, mix all ingredients except dough; set aside
On ungreased large cookie sheet, unroll dough & separate into 4 rectangles
Press each into rectangle, firmly pressing perforations to seal
Spoon about 1/2 cup chicken mixture onto one end of each rectangle
Fold dough in half over filling and firmly press edges with fork to seal
With fork, prick top of each to allow steam to escape
Bake 13 to 18 minutes or until deep golden brown