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Chocolate Banana Fruitcake

Since no holiday is complete without a fruitcake, today I have a recipe for one that your guests might actually eat.

Chocolate Banana Fruitcake

3/4 c. water

1/4 c. golden rum, or 1/4 c. apple juice mixed with 1/8 tsp. rum flavoring

1 large egg

1 Tbsp. cooking oil

1 pkg. banana bread mix

1 c, chopped walnuts

3/4 c. semi-sweet chocolate chips

1 jar (8 oz.) maraschino cherries, drained and halved (3/4 c.)

Spray the bottoms of two 7- by 3-3/4 inch loaf pans with cooking spray. Line bottoms with waxed paper and spray again.

Mix water, rum, egg and oil in large mixing bowl until blended. Stir in remaining ingredients. Pour into prepared pans. Bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 20 minutes. Loosen edges with thin knife, and invert on racks to cool completely.

Black Olive Cheese Ball

8 oz. cream cheese

1-1/2 c. grated cheddar cheese

1 jar (5 oz.) flavored process cheese spread.

1 tsp. Worcestershire sauce

1/2 tsp. dry mustard

1 can (7-1/2 oz.) chopped black ripe olives

Chopped parsley

Soften cream cheese. Blend with cheddar cheese, cheese spread, Worcestershire and mustard. Beat together until smooth. Fold in chopped olives and shape into ball. Sprinkle with parsley and chill.

Chicken and Rice Casserole

1 c. uncooked rice

1 can cream of chicken soup or cream of mushroom soup

1 pkg. Good Season Italian dressing mix

2 c. boiling water

2-1/2 to 3 lb. cut up chicken or chicken breasts

Spread rice in a 9- by 1- inch baking dish. Mix soup, Italian dressing mix and water. Stir into rice. Salt and pepper chicken pieces. Place skin side up on top of rice mixture. Cover tightly with foil and bake for one hour at 350 degrees. Uncover and bake for 20 minutes longer to dry rice. Put casserole under broiler for a few seconds to brown chicken.

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