Meal Planning with Connie

My sweet friend, Donna S., treated all the moms in our Sunday School class (We let the dads have some, too!) to this delicious breakfast casserole on Mother's Day morning! Donna has such a sweet and gentle spirit. I appreciate her ministry! Of course, we all wanted the recipe! Donna not only shared it, but she puts in a big thumbs-up for the cookbook it came from. I don't have this, but Donna says it's great. After listening to her and reading the Amazon review, I want one! From the What Can I Bring? Cookbook by Anne Byrn, The Cake Mix Doctor "For all of you busy worker bees--you know who you are, working all day and staying up until midnight catching up on housework and getting a head start on a party dish you're toting the next day--well, this dish is for you. It should be made the night before and tucked in your refrigerator so you can go snooze. The next day it will bake up puffed and golden, like some precious souffle'. The only secret is

Banana Nut Coffee Cake I had bananas that were ruining. This cake is a great way to use bananas that are getting too ripe! It's moist, can be used for breakfast or dessert, and is large enough to feed a fairly large group. Banana-Nut Coffee Cake 1/2 cup butter or margarine, softened 1 cup sugar 4 very ripe bananas, mashed 1/2 sour cream 2 eggs 1 teaspoon vanilla 2 1/2 cups self-rising flour 1/2 cup milk 1 teaspoon vanilla 1 cup chopped nuts Streusel Topping 1/2 cup flour 1/2 cup brown sugar 4 tbs. sugar 6 tablespoons butter Preheat oven to 350 degrees. Spray a 9x13 baking pan. Dust chopped nuts with a tablespoon of flour, and set aside. In a large bowl cream butter and sugar until fluffy with electric mixer. Blend in bananas, sour cream, eggs and vanilla. Add flour to banana mixture alternately with milk, blending after each addition until combined. Stir in chopped nuts. In a small bowl mix flour and sugars. Cut in butter until coarse crumbs form. Sprinkle streusel topping over