We began the 'Fajita Friday' tradition because we love these so much.
You'll want seconds. Trust me. Enjoy.

Chicken Fajitas

INGREDIENTS

• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 1 dash hot pepper sauce
• 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 lemon, juiced

DIRECTIONS

1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.
   * For best results: add guacamole and black beans before serving.
   
   Compliments of www.allrecipes.com

EXTREME BANANA NUT BREAD

Wonderfully dense, yummy, and definitely unhealthy banana nut bread.
Live a little. It's always a hit, and irresistible. Enjoy.

Extreme Banana Nut Bread 'EBNB'

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup butter or margarine
• 2 cups white sugar
• 2 cups mashed overripe bananas
• 4 eggs, beaten
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
   
   Compliments of www.allrecipes.com

BROWNIE BATTER CUPCAKES + FLUFFY PEANUT BUTTER FROSTING

These cupcakes are ammmaazing!
If you love peanut butter and brownies, these are for you.
They're moist and stay delicious for days. Enjoy.

Brownie Batter Cupcakes

INGREDIENTS

• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup water
• 1 (18.25 ounce) package white cake mix
• 2 tablespoons canola oil
• 1 1/3 cups water
• 3 egg whites

DIRECTIONS

1. Preheat an oven to 350 degrees. Line 48 muffin cups with paper liners.
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 min.
4. Fill each cup 1/3 full with cake batter, then pipe the brownie batter into the center of the cake mix. Muffin cups should be approx 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes (DO NOT OVERCOOK!!! Brownie batter centers will still be gooey). Makes 48 servings.
   

Fluffy Peanut Butter Frosting

INGREDIENTS

• 3/4 cup butter, softened
• 1-1/2 cups creamy peanut butter
• 1/4 cup milk (or as needed)
• 3 cups confectioners' sugar

DIRECTIONS

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.