Hawaiian Bread

Whenever I have bananas at home with tons of brown spots, the first thing that pops into my head is Banana Bread! However, this time I wanted a different twist, and after searching around online I came across Hawaiian Bread! It's very similar to Banana Bread except it has crushed pineapple and shredded coconut. This bread is ridiculously good...it's moist, packed with flavor, and transports you to the beaches of Hawaii!

Hawaiian Bread 

1 1/2 cups vegetable oil

3 large eggs

2 cups mashed ripe bananas

1 (8-ounce) can crushed pineapple, drained

2 teaspoons vanilla extract

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup flaked coconut

1 cup chopped macadamia nuts (I used chopped walnuts)

Preheat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans. In a large bowl, beat oil and eggs with an electric mixer at medium speed. Beat in bananas, pineapple, and vanilla, until combined. In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Gradually add to oil mixture, beating until combined. Stir in coconut and nuts. Pour batter into prepared loaf pans. Bake 50 to 55 minutes, or until a tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.

Chili? No way...Taco Soup for me!

For the last couple of days, I've been tinkering back and forth about whether I will make the usual chili or make taco soup. I went with the ladder and have no regrets. It's very similar to chili...except it uses taco seasoning and ranch dip blends to add flavor. This soup is ridiculously amazingly delicious! Really warms you up down to the bone in the winter.

Paula Deen's Taco Soup 

2 pounds ground beef   (I used 1 1/2 pounds of ground beef that is 96% lean) 

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles

1 (4.6-ounce) can black olives, drained and sliced, optional

1/2 cup green olives, sliced, optional

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.