Cucumber-Vinegar Salad

Pipino Salad
Pipino Salad

4 Cucumbers, peeled and sliced
3/4 cup White Vinegar
2 tablespoons Granulated Sugar
Salt and ground Black Pepper
1 teaspoon Red Crushed Pepper
1 medium red Onion, thinly sliced
2 Green Onion, thinly sliced
2 large Red Tomatoes, cubes
3 Sweet Cherry Peppers, sliced
1/4 cup chopped fresh Parsley
1/4 cup shredded carrot, optional
1. In a small bowl, combine vinegar, sugar, salt and black pepper, then mix well.
Note: Adjust the amount of sugar, salt and black pepper to your liking.
2. Put the rest of the ingredients in another bowl, and then pour in the vinegar mix. Stir well to incorporate.
3. Refrigerate for at least 2 hours before serving. Enjoy!

Oatmeal-Cranberry Banana Bread

3 cups All-Purpose flour
¾ cup granulated sugar
¼ cup brown sugar
3 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 ½ cups oats
2 ripe bananas, mashed
1 ½ cups buttermilk
½ cup vegetable oil
1 tablespoon vanilla extract
4 eggs
1 ½ cups dried cranberries
Preheat the oven to 350°F. Butter a 2 loaf pans and set aside.
1. In a large bowl, combine all dry ingredients together.
2. In a separate bowl, combine mashed banana, buttermilk, oil, vanilla and eggs.
3. Pour wet ingredients into the dry ingredients and whisk gently just until the dry ingredients are moistened, and then fold in cranberries.
4. Pour batter into the prepared pans and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove pans from oven and cool for about 15 to 20 minutes. Remove the bread from the pans and cool thoroughly on the cooling rack. I let mine cool on a chopping board and they were perfectly fine.