Chocolate Raspberry Tartlets

This is a great summer recipe!  They look beautiful and taste amazing. 

Tartlets:
1 Chocolate Cake Mix
1/2 C. Butter or Margarine
1 Egg

Filling:
1 8 oz. Pkg. Low Fat Cream Cheese, at room temperature
1/4 C. Cocoa
1/2 C. Powdered Sugar
8 oz. Whipped Topping

Fresh Raspberries for garnish

Preheat oven to 325 degrees.  Mix together the dry cake mix, melted butter and egg.  Spray a mini muffin tin with cooking spray.  Spoon small amounts of batter into tin so that each cup is about 1/2 full.  Bake 10-12 minutes.  Let the tarts rest for 1 minute and then press each tart down gently with a tart shaper if you have one.  I don't so I use the handle of my ice cream scooper.  This creates the impression for the filling.  You can skip this step and just use less filling on each tart.  Remove tarts from pan and continue making more until you have used all of the batter.

Mix the filling by whipping the cream cheese until smooth.  Add the cocoa and powdered sugar.  Taste to make sure the filling is sweet enough.  Add more sugar if you think it is necessary.  Fold in the whipped topping.  Spoon small amounts of the filling into the tarts after they have cooled completely and then place a raspberry on top of each one.  Chill well before serving.   Makes at least 48 tartlets.

Bowtie Chicken Salad

This is the ultimate pasta salad.   It is pretty enough to serve at any function, makes enough for a large crowd and every single person in my family loves it.  I make it over and over again in the summer.  One of my favorite things about it is the variety of textures.  With a combination of pasta, chicken, apples, grapes, celery and slivered almonds there's a lot going on at one time.  It just works.  It tastes the best after chilling in the refrigerator for a while so remember to plan ahead.

1 lb. Bowtie Pasta
3-6 C. Chicken, cooked and cubed
4 Green Onions, sliced thinly
2 C. Celery, chopped
1 C. Slivered Almonds
4 C. Red Grapes, halved
3 C. Red Apples, chopped
15 oz. bottle Coleslaw Dressing
2 C. Mayonnaise (Lowfat works fine)
2 t. Salt
1 t. Pepper
1/2 t. Thyme
1/4 t. Ginger

Cook pasta according to package directions then drain and toss with all vegetables, fruit, almonds and chicken in a very large bowl.  Set aside.  In a seperate bowl mix coleslaw dressing, salt, pepper, thyme, ginger and mayo.  Mix until smooth and then fold into pasta mixture.  Mix until dressing evenly coats everything and then refrigerate until serving (at least 1 hour).  Serves 20-25 people.

Faux-tisserie Chicken

I found this recipe on Our Best Bites and loved it for it's simplicity and heavenly taste!  I have since made some modifications to make it even easier and lower in calories.  This is a recipe that you can totally change up based on the flavors your family loves.  If you have never bought a whole chicken, let me tell you, they are cheap.  Most of the time I get mine for $0.88/lb.  AND you can pick the meat off or boil the carcus for a second meal later in the week.  AND it takes about 3 minutes to put it all together in your crock pot.  Have I mentioned that I love this recipe?

1 whole chicken
Salt based seasoning (Lemon pepper, Seasoning Salt, Cajun Seasoning, Italian dressing pkt., etc.)
Fresh or dried herbs (optional)


Rip off 3 large-ish sheets of aluminum foil and wad them up into balls.  Put them inside of your crock pot.  Take your chicken out of the package and pull out the innards from the cavity of the bird.  I'm not going to lie, it's kind of nasty.  Throw them away and rinse the inside and outside of the chicken with warm water.  Pull up on the skin and use a pair of kitchen shears or a knife to cut off all the skin and fat you can.  Sprinkle seasoning of choice on the breast of the chicken.  Be kind of generous with the seasoning.  Lay the chicken breast side down on the foil balls inside the crock pot.  This allows heat to circulate around the bird like a rotisserie chicken.  Sprinkle seasoning over the rest of the chicken.  Sprinkle with dried herbs or lay fresh herbs over top of chicken if you like that herb-y taste.  Cover your crock pot and turn to low.  Cook 8 hours. Lift out with a spatula to place on your serving plate.

3 Ingredient Peanut Butter Cookies

Initially I tried this recipe as kind of a science experiment because the ingredient list didn't look right to me.  Cookies without flour?  I tried it and not only did it work but the cookies were delish!  I am not kidding.  You must try this recipe for yourself!

1 C. Peanut Butter
1 C. Sugar
1 Egg

Preheat oven to 350 degrees.  Mix all ingredients together with an electric mixer.  Form into 1" balls, set balls on cookie sheet, then press with a fork to get the traditional look of peanut butter cookies.  Bake 8 minutes.  Let the cookies cool for at least 3 minutes before removing to cooling racks.  Makes 15-20 cookies.

Stuffed Pork Chops

At the end of January my husband and I were in charge of a dinner for some prominent people in our area.  It was a formal dinner for 30 guests.  While it is stressful, I love cooking for people and really wowing them with good food.  These pork chops were a-maz-ing.  I am not kidding...incredible, people!  The smoky flavor of the gouda combined with the bacon was divine and the pork chops were tender and delicious.  If you are staying in for Valentine's Day and don't already have a menu planned this recipe is calling your name.  Can you hear it?  ("pick me, pick me!")

*You can find gouda cheese in the specialty cheese area of your grocery store and it is not very expensive. 

4 Boneless Center-cut Loin Chops, at least 1" thick
4 oz. Smoked Gouda Cheese
4 Strips of Bacon, cooked and crumbled
2 T. Chopped Fresh Parsley
2 T. Olive Oil
Salt and Pepper

Preheat oven to 350 degrees. Grate the cheese and mix with the bacon and parsley.  Cut pork chops horizontally most of the way through (but not all the way) to create a pocket for the filling.  Divide the cheese mixture among the pork chops filling them by hand.  Heat oil in a frying pan or grill pan if you have one.  A panini maker or george foreman grill would probably work too.  Sear each side of the pork chops for about 2 minutes per side.  Transfer pork chops to a cookie sheet.  Cover with tin foil and bake for 20 minutes or until juices run clear when pork chops are pierced with a knife.  Serve right away with preferred side dishes. 

Brunch Squares

Last week I made brunch for about 25 women in my church.  I served these brunch squares with mini muffins and fruit.  The presentation was beautiful and the food was delicious.  The next time you want to impress someone special with breakfast this would be an excellent choice!  And for the convenience of those who attended the brunch last week, the two muffin recipes are here and here.

12 Frozen Hash Brown Patties, thawed completely
2 C. Colby and Monterey Jack cheese blend
15 Eggs

1 8oz. pkg. Low Fat Cream Cheese
1/2 tsp. Pepper
1 tsp Salt
1/2 lb. bacon
2 tomatoes, seeded and chopped small
4 green onions

Preheat oven to 450 degrees.  Cut up bacon into small pieces and saute in a small frying pan until crispy.  When bacon is done, drain off grease and transfer to a plate lined with paper towels.  Wipe out pan.  Slice the white parts of the green onions and add them to the frying pan.  Set aside the tops of the green onions for use later in the recipe.  Saute the onions for about 3-4 minutes.  Set aside. Spray a large cookie sheet with cooking spray.  Crumble the hash brown patties and press firmly onto cookie sheet.  Sprinkle cheese over top of hash browns and bake 13 minutes.  While hash browns are baking, whip cream cheese to soften. Add eggs, salt, pepper and sauteed green onions to cream cheese and whip with an electric mixer.  When hash browns come out of the oven, pour egg mixture over top, then sprinkle bacon over top of egg mixture.  Bake for an additional 8 minutes.  During baking time seed and chop the tomatoes small and slice the tops of the green onions.  After the brunch squares finish baking sprinkle with the tomatoes and green onions and serve immediately.

Red Cream Sauce

This recipe from the Pioneer Woman must be shared!  Beth sent me a link to this recipe and told me in emphatic terms to Make This Recipe!   I did and yum.  This is a very good sauce for any kind of pasta.  The only thing you will probably need to add to your shopping list is the cream, most of the ingredients are just sitting in your pantry.  I modified the recipe from its original on the Pioneer Woman's blog to lower the fat and calories a bit.  This is a large recipe so plan on having left-overs.  Enjoy!

2 Tablespoons Olive Oil
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans 15 oz. cans Tomato Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1/2 C. Half and Half or Cream
1/2 C. Milk
Grated Parmesan Cheese, To Taste
1 tsp. dried basil
1-½ lb. Pasta

Saute onion and garlic in oil until onions are translucent.  Add tomato sauce, salt, pepper, basil and sugar.  Simmer on low heat for 25 minutes, stirring occasionally.  Cook pasta according to package directions.  Add half and half and milk to sauce, stirring to combine.  Sprinkle in cheese then toss with cooked pasta.  Serve with additional parmesan cheese if desired.

Addictive Oatmeal

I know what you're thinking.  Addictive?  Oatmeal?  But it's true!  We have had this oatmeal 5 times in the last 3 weeks.  When I make it my 6 year old says "YES!".  It is the best oatmeal I have ever had and I am not generally a fan of oatmeal.  The texture of this recipe reminds me of risotto, it is creamy and sweet.  You don't even need to add any sugar or milk to it before digging in.  I love the taste of this oatmeal and I also love that I can make it in about 10 minutes...yep 10 minutes people!  You just can't beat that!  This recipe gets 5 stars from me.

1 egg
1 3/4 C. Milk
1/2 C. Packed Brown Sugar
1 1/4 C. Quick Oats
1 T. Butter

In a medium sauce pan combine egg, milk and sugar.  Turn on burner to about medium high heat. (Between 6 or 7 on my stove.)  Mix well and add oats.  Stir mixture constantly as it begins to bubble.  Continue stirring until it thickens to a consistency you like.  Don't let it get gluey and sticky like regular oatmeal.  Spoon oatmeal into bowls and eat.  You can add a little cinnamon or nutmeg too.  So yummy!

Italian Pastina

This recipe is from Giada De Laurentiis from the food network.  I really like her!  This recipe is easy and uses ingredients you most likely have on hand.  It's a new spin on traditional spaghetti. 

1 lb. Pasta (I used Rotini)
2 T. Olive Oil
1-2 Chicken Breasts, cubed
1 small Onion, diced small
2 cloves garlic, pressed
2 14.5 oz. cans diced tomatoes
2 C. shredded mozzarella
2 T. Parsley
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup bread crumbs
1/2 cup grated Parmesan
2 T. Butter, melted

Preheat oven to 400 degrees.  Cook pasta according to package directions.  While pasta is cooking, heat oil in a large skillet and cook chicken, onion and garlic.  Add tomatoes, salt, pepper and parsley to skillet.  Cook for 1 minute longer then stir in cooked pasta and mozzerella cheese.  Spray a 9x13 baking dish with non-stick spray, then pour pasta mixture into dish.  In a separate bowl combine bread crumbs, parmesan and melted butter.  Sprinkle mixture over top of pasta.  Bake for 30 minutes.   

Andes Mint Cookies

Yum.  I love mint.  These cookies are simple and delicious.  Try them, you won't be disappointed.

1 C. Butter
3/4 C. Sugar
1 C. Brown Sugar
2 Eggs
1T. Vanilla
3/4 tsp. Salt
3/4 tsp. Soda
3 C. Flour
1 Bag Andes Mint Baking Bits

Preheat oven to 350 degrees.  Cream together butter, sugars, eggs and vanilla.  Add salt, soda and flour.  Mix well then fold in the Andes bits.  Drop spoonfuls of batter onto a greased cookie sheet and bake for 8-10 minutes.  Don't over bake, these cookies are not supposed to get very brown.  Cool for 2 minutes on cookie sheet then move to a cooling rack.  

Penne Pasta with Roasted Red Pepper Sauce

This pasta is fantastic and it's meatless!  I have wanted to try a dish with roasted red pepper in it for quite a while.  Roasting the peppers gave this dish a slightly smokey flavor that was unique and exceptionally good.  It takes a little extra time and fore-thought to make this dish but it is so, so worth it.

2 Red bell peppers
1 tsp. Balsamic vinegar
1/8 tsp. Crushed red pepper flakes
To taste sea salt
To taste freshly ground black pepper
3 T. Olive Oil
2 C. Broccoli florets (fresh or frozen)
1 lb. Penne or other sturdy pasta
Olive oil cooking spray
4 Cloves garlic, pressed
2 Tomatoes, diced
2 tsp. Dried basil
1 1/2 C. Mozzerella Cheese

Preheat the broiler. Place peppers on a broiling pan. Broil, turning frequently, until skins blister and turn black. Transfer the peppers to a sheet of tin foil, wrap them tightly and set aside for 10 minutes.  To peel peppers, place under cool running water and peel away blistered skins. Slice open and wash out seeds. Place the peppers in a food processor or blender; add balsamic vinegar, crushed red pepper flakes, salt and pepper. Puree until smooth.  (You can do this way ahead if you want to and just refrigerate the puree so that dinner comes together very quickly.)

Cook pasta according to package directions.  While pasta is cooking, heat oil in a large skillet and add garlic and broccoli.  Cook until broccoli is crisp tender, about 4 minutes.  Add tomatoes.  When the tomatoes begin to simmer, stir in pepper puree and basil; cook for 2 minutes. Remove from the heat.  Drain the pasta and add to the skillet, stirring to coat.  Divide pasta among individual bowls or plates and sprinkle liberally with mozzerella cheese.

Thai Chicken Curry with Pineapple

We love curry and we are trying to make our kids like it also.  This is a simple recipe for curry.  Not totally authentic in my opinion, but we really liked it.

2 teaspoons curry powder
1 (13.5 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1 cup chicken stock
4 chicken thighs, cut into bite size pieces
1/2 cup frozen peas
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon cornstarch
2 tablespoons chicken stock
3/4 cup chopped pineapple

Pour milk into a sauce pan.  Stir in curry powder, fish sauce, brown sugar, and 1 cup chicken stock. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.  Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Pizza Pockets

These are super good and they freeze so well.  The first time I made these I doubled the recipe so that I could freeze them for my husband to take to work.  He shared them with friends there and everyone loved them and said I should sell them.

 The pockets

2 1/2 cups flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup water
2 tablespoons cooking oil
1 tablesoon sugar
 1/2 teaspoon garlic 
1/2 tablespoon italian seasoning

I put all of this in the bread machine and set it on the dough cycle.  No need to be a bread machine hater, you can do it by hand too. 

Sauce

1 (15 ounce) can tomato sauce
 1 (6 ounce) can tomato paste
 1 tablespoon ground oregano
 1 1/2 teaspoons dried minced garlic
 1 ts sugar

I mix this in a blender.  It will make way more than you need, but I just freeze the extra in a ziploc.  Then when I want to make these again I pull it out and defrost and just clip the corner of the bag so I can just squeeze it onto the dough.

Separate dough into 8 equal balls.  Roll each ball into a circle shape.  Spread about a tablespoon of sauce evenly, but not all the way to the edge so that you can still seal them.  Sprinkle with cheese and pepperoni.  DO NOT OVER FILL!  If you do they will leak and make a mess.  Fold in half and seal with a fork.  I like to dip my finger in water and put water all along the edge before sealing.  Poke holes in the top with your fork 3 or 4 times and bake on a cookie sheet at 375 for 20-25 minutes.

Halloween Mummies

A couple of years ago I came across this idea for Halloween.  The kids go crazy over these mummies.  They are super easy and pretty fast.  Serve them for lunch with some fruit or along side a bowl of chili for dinner.

1 pkg. Hot Dogs
1 pkg. Refrigerated Crescent Rolls

Preheat oven to 375 degrees.  Roll out the crescent roll dough into a large Rectangle.  Cut very thin strips (about 1/8") with a pizza cutter.  Cut the hot dogs in half and wrap a strip around each half leaving a place for eyes to be added after they are baked.  Place the wrapped mummies on an ungreased cookie sheet.  Bake for 10-12 minutes.  Before serving add mummy eyes with mustard or ketchup.

Pumpkin Ice Cream Dessert

Prepare to be wowed.  This dessert is the best thing I have tasted in a long time.  The combination of ice cream and pumpkin is just meant to be and the toasted pecans take the dish from a 9.5 to a 10 in my book.  If you like pumpkin pie this dessert is bound to become one of your very favorites.

1/2 C. Butter, melted
2 C. Graham Cracker Crumbs
1 1/2 Quarts Vanilla Ice Cream
2 C. Pumpkin
3/4 tsp. Salt
3/4 tsp. Cinnamon
3/4 tsp. Ginger
1/2 tsp. Nutmeg
1 3/4 C. Sugar
1 Small Container Whipped Topping
1 C. Toasted Pecans

Combine graham cracker crumbs and butter then press mixture into the bottom of a 9x13 pan.  Freeze for at least 1 hour.  Take ice cream out of your freezer and allow it to soften for about 10 minutes.  Scoop out ice cream and spread in an even layer over crust.  Combine pumpkin, sugar and all spices.  Mix well then pour over top of ice cream.  Freeze for at least 2 hours.  Toast pecans in a small skillet on medium heat until fragrant, about 4 minutes.  Allow to cool.  Before serving spread whipped topping over pumpkin layer and sprinkle pecans over top.

Lettuce Wraps

The lettuce wraps from PF Changs are to-die-for!  If you haven't tried them you are really missing out.  I am not going to tell you that these lettuce wraps are a duplicate of the experience you have had at PF Changs but they are really good.  I love the hoisin sauce in them.  Hoisin sauce is like an Asian BBQ sauce, you find it in the Asian section of your grocery store.  The recipe is pretty loose.  They can be made with chicken breast, ground beef or ground turkey, any kind of lettuce works great, you can eat them with rice or just the meat mixture, there is basically a lot of room for personal preferences.

 I head of Lettuce
1 lb. Lean Ground Beef/ Ground Turkey OR 2 Large Chicken Breasts, diced small
2 tsp. Sesame Oil
1 Large Onion, diced small
2 Cloves Garlic, pressed
1 T. Soy Sauce
4 T. Hoisin Sauce
2 tsp. Fresh Ginger, minced (or in a pinch 1/2 tsp. powdered ginger but fresh is best)
1 T. Rice Wine Vinegar
1 Can Water chestnuts, diced small
1 Carrot, grated
1 Bunch Green Onions, sliced
1 C. Cooked Rice

Individually remove leaves of lettuce, wash them and pat them dry.  Lay them on a large platter and set aside.  Heat oil in a skillet and brown your meat, onion, garlic and ginger.  When meat is cooked through and onions are translucent add soy sauce, hoisin sauce, vinegar, water chestnuts, carrots and green onions.  Cook for 2-3 minutes then remove from heat.

To serve, either spoon meat mixture alone onto individual lettuce leaves OR spoon some rice onto lettuce first then some of the meat mixture.

Fresh Peach Pie

One of the foods I really dislike is cooked peach pie or cobbler.  Yuck!  Why ruin the delicious flavor of fresh peaches by cooking them.  I had ruled out peach pie entirely until I came across this recipe.  It is AMAZING!  I am in love with the flavor of almond and it is so good along side fresh peaches.  Combine those with a great homemade pie crust and I'll tell you what you have...heaven!

Pie Crust
1 1/3 C. Flour
1/2 tsp. Salt
1/2 C. Shortening
About 5 T. Cold Water

Mix together flour and salt.  Add shortening and cut in with a pastry cutter or two knives until it looks like bread crumbs.  Add water and mix with a spoon until you have a soft ball of dough.  On a floured surface rollout dough into a circle and transfer to your pie plate.  Tuck extra dough behind edges of dough to thicken dough around the perimeter of your crust.  Pinch edges of your crust however you like or use a fork to press designs into the crust.  Prick your crust all over the bottom with a fork to create air holes.  This prevents the crust from bubbling up while cooking.  Bake crust at 425 degrees for 15 minutes or until edges turn light brown. 

Peach Filling
3 Peaches, peeled and sliced
1 C. Sugar
4 T. Corn Starch
1/2 C. Water
2 Peaches, diced small
1/4 tsp. Almond Extract
3 T. Butter
1 small container whipped topping

Place the sliced peaches into the bottom of your cooled pie crust.  In a small sauce pan combine the sugar, corn starch, water and diced peaches.  Heat to boiling and boil for 1-2 mintues stirring constantly until mixture becomes very thick.  Add almond extract and butter.  Stir to combine then pour over fresh peaches.  Top with whipped topping and refrigerate at least 1 hour before serving.

Ham and Broccoli Pinwheels

These are so pretty, they would be perfect for a bridal shower or luncheon.  The filling is delicious, the flavors blend perfectly.  My kids really liked these.  They are especially good when served warm, soon after they come out of the oven.  The trick to making them all this pretty is to separate each pin wheel so they won't touch as they bake.  They also need to be baked longer than you would typically bake rolls.  They taste better when they are a little brown around the edges.   

1 roll recipe that makes 12-15 rolls.  (I like this one.)
*Don't use a sweet dough for this recipe.
Fresh Broccoli 
2 C. Diced Ham
5-6 Green Onions, sliced
2 Cloves Garlic, pressed
1 T. Olive Oil
Salt Pepper
Parmesan Cheese (about 4 oz.)  
1 8oz. Pkg. Cream Cheese, at room temperature
1/4 C. Butter, at room temperature

Make your bread dough.  Heat oven to 350 degrees.  Roll it out on a lightly floured surface into a large rectangle like you would for cinnamon rolls.  Using a hand mixer, whip together the cream cheese and butter.  Spread evenly over top of dough.  Chop broccoli pretty fine until you have about 2-2 1/2 cups.  Heat oil in a large skillet and add garlic.  Saute at medium heat 1-2 minutes then add broccoli, ham, green onions and salt/pepper.  Saute about 3 minutes until broccoli begins to get a little soft.  Spread evenly over the cream cheese.  Sprinkle parmesan cheese over top and roll up.  Cut into pinwheels using a sharp knife or dental floss like you would cut cinnamon rolls.  Place on a large cookie sheet sprayed with non-stick cooking spray.  Like I said before, you want to place these apart from each other so they aren't touching when they bake, kind of like when you make cookies.  Sprinkle more parmesan cheese over top of each pinwheel.  Bake for 15-20 minutes until edges are golden brown.

Orange Walnut Muffins

Orange flavor is so fresh tasting and orange anything just sounds awesome for breakfast.  So when I came across a recipe for orange muffins I was intrigued.  I had never in my life tasted or even heard of orange muffins.  You know how I feel about muffins and I am always looking for new breakfast ideas.  The results: So. Good. 

2 C. Flour
2 tsp. Baking Powder
1/4 tsp.Baking Soda
3/4 tsp. Salt
1/2 C. Sugar
1 Large Orange, zested
2/3 C. Orange Juice
1/2 C. Butter, melted
2 Eggs
1/2 C. Walnuts, coarsely chopped
Cinnamon and Sugar

Preheat oven to 350 degrees.  In a mixing bowl combine flour, baking powder, baking soda, salt, sugar, and orange zest until well mixed.  Add orange juice, butter, and eggs and mix until everything is combined but don't over mix.  Fold in walnuts and divide into 12 muffin cups lined with papers.  Sprinkle some cinnamon and sugar over top of each muffin.  Bake for 20 minutes. 

Choco-Banana Bars

I am slightly addicted to the combination of chocolate and banana as evidenced by the chunky monkey pancakes, double chocolate banana bread and chocolate banana cookies all posted on this site!  My kids really enjoyed this as an after school snack.  They are very moist bars, not like a cookie but more a cake or bread-like texture and with the use of applesauce, they aren't bad in the health department either.  My son took one to school in his lunch and he said all his friends were asking what in the world that thing was.  Apparently it didn't look that appetizing to them.  But what it lacks in appearance it makes up for in flavor, I promise!

1/4 C. Butter, melted
1/4 C. Applesauce
1 Egg
1 tsp. Vanilla
3 Over-ripe Bananas
1 1/2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
3 T. Cocoa Powder

Preheat oven to 350 degrees.  Mix butter, applesauce, egg and vanilla until frothy and light.  Mix in bananas until they are blended smooth.  Add flour, baking powder, baking soda and salt.  Mix until just combined, don't over mix.  Remove 1/2 the batter to a different bowl.  Add cocoa to one bowl of batter and mix well.  Spray a 9x13 pan with cooking spray and spread the cocoa batter into the bottom.  Drop spoonfuls of the white batter over top then swirl it all around with a butter knife until the chocolate and white batters are marbled.  Bake for 25 minutes then cool for 30-60 minutes before serving.