Bacon and Potato Soup

3 slices bacon, chopped and cooked until crisp
4 medium red potatoes
2 t olive oil
1/2 C onion, chopped
1 1/4 C chicken broth
2 T flour
2 C milk
1/4 light sour cream
1/2 t salt
fresh ground black pepper
grated cheddar cheese
chopped green onions






Cook potatoes in microwave on high for 10-12 minutes. Cool, remove skins and cut in 1/2-inch cubes.  Saute onions in olive oil until clear.  Add broth. Shake flour and 1/2 C of the milk in a jar. Add to onions and stir until bubbly.  Stir in remaining milk.  Bring to a boil and cook for a minute longer.  Stir in sour cream, salt and pepper.  Add potatoes and heat until warm, but do not let it reach a boil.

Spoon into bowls and top with bacon, cheese and green onions.

Captain Morgan Banana Bread

5-6 ripe bananas (2 - 2 1/2 cups)
3/4 C brown sugar
6 T melted butter
1/3 C Captain Morgan Spiced Rum
1 small container vanilla yogurt (Yoplait original)
1/2 C brown sugar
3 eggs
2 1/4 C flour
1 1/4 t baking soda
3/4 t salt
3/4 t cinnamon
1/4 t allspice

Mash bananas.  Add 3/4 C brown sugar, butter and rum.  Cook until bubbly.  Cool; add yogurt, 1/2 C brown sugar and eggs; beat well.  Combine flour and spices and sift into banana mixture.  Stir with spoon until just blended.  Pour batter into 4 mini loaf pans coated with cooking spray (Pam).  Place on cookie sheet and bake in 350 oven until brown, about 40-45 minutes.  Remove from pans to wire rack. Drizzle glaze (below) over warm bread and cool completely before serving. Best when stored in a ziploc bag overnight before serving.

Glaze
Combine 1 T melted butter, 1 T rum and 1/3 C powdered sugar.  Wisk with a fork until well-blended.