Banana Chocolate Chip Bread

Ingredients

• 1 cup sugar
• 1 cup butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 3 bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. In a mixing bowl, cream sugar and butter. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, baking soda and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips. Spoon into a greased 9-in.x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until the bread tests done with a wooden pick. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Warm Totellini Salad

Extra virgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli.  Comes from Cooking Light.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients
* 2 (9-ounce) packages fresh cheese tortellini
* 1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
* 3 tablespoons red wine vinegar
* 1 tablespoon balsamic vinegar
* 1 tablespoon extravirgin olive oil
* 1/4 teaspoon black pepper
* 4 cups trimmed arugula
* 1 1/2 cups halved cherry tomatoes
* 3/4 cup (3 ounces) pregrated fresh Parmesan cheese
* 1/2 cup thinly sliced red onion
* 1/3 cup thinly sliced fresh basil
* 1 (14-ounce) can artichoke hearts, drained and quartered

Preparation

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.