My mother-in-law, Dorothy Croy, introduced me to her special concoction when I married her son. The ingredients are simple and, as everyone in our family and circle of friends agrees, you either love it or you hate it.

To make 1 gallon of Grandma Croy tea:

Steep 3 large family size teabags of your favorite regular black pekoe tea (I use Luzianne), with 3 regular size teabags of Constant Comment tea in about 8 cups of water.
Pour 1-1 1/2 cups sugar in a gallon size pitcher. Add the hot, steeped tea, stirring until the sugar is dissolved. Add cold water until the pitcher is full.

Refrigerate until chilled and serve over ice.

Warning: This tea is addictive.

1 cup butter (softened)
2 cups sugar
4 eggs, beaten
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups mashed bananas (about 3)
1 cup sour cream (can substitute 1 cup plain Greek yogurt)
2 teaspoons vanilla
2 cups chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of batter. In a large bowl, cream the butter with the sugar until light and fluffy. Add the eggs and mix well. Whisk together the flour, baking soda and salt; combine with the bitter mixture. Add the sour cream, bananas and vanilla; stir well. Pout into prepared pans and bake for 50-55 minutes. Cool for 10 minutes and then turn the loaf out onto a rack.

Recipe by The Reluctant Entertainer.

My favorite banana bread recipe ever. Makes a wonderful gift for your friends and neighbors. Also freezes well.

4 Skinless, boneless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil

Lay chicken thighs in the bottom of a slow cooker. Whisk together the remaining ingredients; pour over the chicken.

Cook on Low for 6 hours.

Recipe from

Sinfully easy and inexpensive. But add a little Basmati rice and some steamed broccoli and it rivals your best Chinese restaurant meal.

2 cups flour, sifted
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 cup shortening
1 large egg, beaten
2/3 cups milk

Preheat oven to 450 degrees. Lightly grease or line with parchment paper a large baking sheet. In a medium bowl, combine flour, sugar, salt and baking powder. With a pastry blender, cut in the shortening until it resembles course crumbs. Make a well in the center; using a fork, stir in the milk and the egg all at once; stir until the dough leaves the side of the bowl. Turn the dough onto a lightly floured surface. Knead about 20 times. Roll out biscuit dough to about 1/2 to 3/4 inches thick. Cut with a biscuit cutter, being careful not to twist. Bake for 12-15 minutes. Brush tops of biscuits with some melted butter after removing from oven.

These biscuits are good enough to make you smack your Granny!