Quick Banana Pudding

Remember when I did those cute Banana Pudding Bites? Well, I decided to take another go at another quick banana pudding dessert, and this time I made individual banana pudding parfaits. These are by no means traditional banana pudding desserts, but they are quick and still very yummy! Oh, and they're cute to boot! Perfect for when you're craving something sweet, but don't wanna bake anything. Enjoy!

INGREDIENTS

2 pkg. (4-serving size each) instant vanilla pudding

4 cups milk

Vanilla wafers

5 to 6 medium ripe bananas, sliced (about 3 cups), divided

2 cups thawed whipped topping, like Cool Whip

DIRECTIONS

1. Prepare pudding with milk as directed on package.

2. Spoon 1/2 cup pudding in bottom of 2 quart serving bowl. Top with 8 wafers, generous layer of sliced bananas and 1 cup pudding. Stand 12 wafers around outside edge of dish. Continue layering 12 wafers, sliced bananas, 1 cup pudding, 15 wafers, sliced bananas, and remaining pudding. Cover.

3. Refrigerate 3 hours or overnight to soften cookies. To serve, spread whipped topping over pudding. Garnish with additional banana slices, if desired. 

As you can see, I did these in individual trifles instead of one big bowl....lot easier for me not to put too much in a bowl and indulge too much. ;) And, if you use sugar-free fat-free pudding, fat-free milk, and light or fat free whipped topping, you have a low calorie, low fat dessert that tastes just as yummy. Score!! 

Source: Kraft Foods

Classic Cranberry Sauce

My one year blogiversary passed, and I totally forgot. What kind of blogger am I! Well, at least I ran it for a year. I had contemplated shutting it down. I will continue to try and post more often. 

Happy 1st Blogiversary to me!

So, for the first post of the New Year, I have this cranberry sauce. Now, usually, at our Thanksgiving table, we have the jelled cranberry sauce in the can, and for as long as I can remember, I have been totally okay with that. What's turkey without cranberry, right? But, I wanted to try something new. When I saw this recipe, I knew it would be great for a beginner cranberry-sauce-maker...like me! It was a hit, and it has been requested for next year's table. Yay! Enjoy! 

INGREDIENTS

- 12 oz bag of fresh or frozen cranberries, washed if fresh

- 1 ¾ cup granulated sugar

- ¾ cup water

- 1 orange slice

- 1 teaspoon orange zest 

DIRECTIONS

1. Combine all ingredients in a medium-sized saucepan.

2. Stir over high heat for 3 minutes, until sugar melts and water starts to boil.

3. Reduce heat; simmer until thickened, about 15 minutes.

4. Discard orange slice. Pour into serving bowl; cool completely. 

Recipe Source: Family Circle magazine Nov. 29, 2010

Mini Caramel Apples

Caramel apples are a quintessential Fall and Halloween dessert. You can't go without one during this season...or at least I can't. 

For our Halloween party, we had decided to make some. Then....I came across this post for mini caramel apples...who woulda thunk it? I absolutely loved the idea of bite-sized mini caramel apples, and can't believe that I didn't think of it myself. 

We ran into really only one problem with these delicious baby bites. No matter how much we buttered or greased the wax paper or tray that they sat one, they still stuck like crazy. We had to pry them off with a metal scraper. So, next time we will either dip the bottoms in sprinkles or chopped nuts. Just a lil FYI for those of you who have never made them. 

This recipe is so simple that I'm not even going to put it in traditional recipe format. All you need is a bag of wrapped caramels or the cool lil caramel bits. I used the wrapped caramels, and followed the directions on the bag melting. As that was melting, I used the larger side of my melon baller to scoop out lil balls of apple. We used Granny Smith apples, and I made sure that I got the skin of the apple on every ball. I got about 6-8 balls out of each apple, and we used 5 good-sized apples. Then, in each apple, I put a little cocktail pick. I've seen people use toothpicks, lollipop sticks, and mini pretzel rods. After that, just start dipping! 

Again, to prevent sticking, you might want to dip the bottoms in sprinkles or nuts. This doesn't have to just be for caramel. You could also do chocolate covered apples, or go super decadent and do caramel then chocolate. YUM! ;) Enjoy!

Banana Pudding Bites

I'm wrapping up "Week of Banana Recipes" with this fun, bite-sized take on traditional banana pudding. This recipe is so simple it's ridiculous! Ridiculous in a good way. =) There is a recipe to this, but I figure you don't even really need one. You can use all of the ingredients, or not, it's up you. I love that about this. How come I never thought of banana pudding in a bite?

INGREDIENTS
- Regular sized vanilla wafers
- Banana cream pudding (already made)
- Whipped cream or Cool Whip
- Banana slices (about ½" slices)
- Crushed vanilla wafers


DIRECTIONS
Place a banana slice on each of the vanilla wafers. Top with banana cream pudding. (I piped the pudding on for convenience.) Top with whipped cream/Cool Whip and crushed vanilla wafers, if desired. That's it! Enjoy!

Recipe Source: Adapted from Semi-Homemade by Sandra Lee

Banana Cupcakes with PB Frosting

Yet another recipe from Hungry Girl. I can't wait to make every recipe in every book! Haha! I wish! I loved how creamy and airy this frosting was. Reminded me of peanut butter butter cream a little. Yes, I know my cupcakes look a little...well....flat....BUT! So does Hungry Girl's! Don't believe me? Here is what  hers looks like:

I hope you try them. Enjoy!


INGREDIENTS
For cupcakes:
- 2 cups moist-style yellow cake mix (I used Duncan Hines.)
- 1 large banana, mashed
- 1/3 cup Gerber bananas (or another brand of pureed bananas in the baby foods aisle)
- ½ teaspoon baking powder


For Frosting:
- ¾ cup Cool Whip Free, thawed
- ¼ cup reduced-fat peanut butter, room temperature


Optional Topping:
- 12 slices banana


DIRECTIONS
1. Preheat oven to 375 degrees.
2. In a small mixing bowl, combine peanut butter and Cool Whip, stirring until mixed well. Refrigerate until cupcakes are ready to be frosted. (I didn't refrigerate because the cupcakes don't take that long, and after the frosting is refrigerated, it's harder to frost the cupcakes.)
3. In a large mixing bowl, combine cake mix with baking powder (don't forget this! (= ) and 1 cup water until mixed well. Add pureed bananas and stir thoroughly. Mix in mashed banana.
4. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
5. Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
6. Once cupcakes have cooled completely, spread frosting evenly over the cupcake tops. Top each cupcake with a slice of banana, if you like. Refrigerate until ready to serve.
Makes 12 servings.


PER SERVING (1 frosted cupcake): 143 calories, 3.75g fat, 193mg sodium, 25g carbs, 0.5g fiber, 13g sugars, 2g protein

Recipe Source: Hungry Girl 200 Under 200 by Lisa Lillien

Banana-Coconut Upside-Down Cake

I found this recipe in All You magazine. I didn't even have to read the recipe to wanna try this one. The picture did it for me. This is the recipe that made me wanna try a bunch of banana recipes. It looks so yummy. What do you think?

Photo from All You August/27,2010 issue

And this is mine:

Doesn't look quite the same does it? I wasn't disappointed at the overall appearance of it, nor the fact that all the banana slices stuck to the bottom of the pan when I turned it out. (Yes, I had to replace every single slice of banana!) I was disappointed that it fell apart when I cut into it. The taste was okay. Not what I expected. If you try this recipe, and it turns out great, please let me know. This was the first time I tried an upside-down cake...maybe I went wrong somewhere. I was so excited about trying this one, but was failed! Hope it turns out great for you! Enjoy!

INGREDIENTS
Topping:

- 4 tablespoons unsalted butter

- ¾ cup packed light brown sugar

- 2 tablespoons lemon juice

- 4 bananas, sliced ¼-inch thick

- 2 cups loosely packed shredded coconut

Cake:

- 1¾ cups all-purpose flour

- 1½ teaspoons baking powder

- ½ teaspoon salt

- 1 stick unsalted butter, softened

- ¾ cup granulated sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- ¾ cup milk (I used whole milk.)

DIRECTIONS

1. Preheat oven to 375°F. Make topping: Melt butter over medium-high heat in a 10- or 12-inch ovenproof skillet at least 2 inches deep. Stir in brown sugar and cook, stirring often, until smooth, about 1 minute. Add lemon juice; stir until bubbling, about 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, about 2 minutes. Sprinkle coconut on top; remove from heat.

2. Make cake: Mix flour, baking powder, and salt in medium bowl. With an electric mixer, beat butter on high speed until creamy, about 3 minutes. Add sugar; beat until light and fluffy, about 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour mixture and milk, starting and ending with the flour mixture.

3. Pour batter over bananas and coconut; spread evenly. Be careful not to mix bananas and coconut into batter.

4. Bake until cake springs back slightly when touched in center, 30 to 40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired.

Recipe Source: All You magazine/August 27, 2010 issue

Banana Brown Betty

Before seeing this recipe, I never knew what a Brown Betty was. After searching to try and find out what it was, it seemed like it was kind of like bread pudding. Although apple is the most popular and usually how a Brown Betty is made, this banana version intrigued me. I absolutely love bread pudding. It's on my list of Top 5 favorite desserts. So, if this tasted like bread pudding, it was gonna be a winner. My verdict? This tasted amazing! I only WISH I could've had vanilla ice cream or whipped cream on hand. Sad, I know! =) The only thing that worried me when I was making this was that my custard never really got thick. But, after it came out of the oven, it was fine. I can't remember for anything where I got this magazine. I know it's from a magazine, just don't remember which one. If you like bread pudding, or even if you like brown betty's, you should really give this one a try. Enjoy!

INGREDIENTS

Crumb Mixture:

-2½ cups bread crumbs, plain or made from stale sweet rolls (I toasted some bread & ground it up in the food processor. I used 4 slices of regular white bread.)

- 1/3 cup granulated sugar

- 1 teaspoon cinnamon

- 1 stick unsalted butter, melted

Filling:

- 1 cup milk (I used whole.)

- 2 large eggs

- ½ cup granulated sugar

- 2 tablespoons cornstarch

- 2 tablespoons all-purpose flour

- ½ teaspoon salt

- 1 teaspoon vanilla extract

- ¼ cup dark rum, optional (I used Captain Morgan.)

- 4 firm-ripe bananas, sliced into ½-inch rounds

DIRECTIONS

1. Make crumb mixture: Mix together bread crumbs, sugar, cinnamon, and butter.

2. Make filling: Position a rack in lower third of oven and preheat to 350°F. In a heavy pan, bring milk to a simmer. With an electric mixer, beat eggs, sugar, cornstarch, flour, and salt until thick and pale yellow. Gradually pour half of milk into egg mixture, whisking constantly. Then whisk this mixture gradually into milk in pan. Cook over low heat, whisking constantly, until mixture has thickened, 1 minute (do not overcook). Remove from heat and stir for 1 minute. Add vanilla and rum, if desired. Fold bananas into hot custard.

3. Gently press half of crumb mixture into bottom of a 9-inch baking dish. Top with banana mixture, then remaining crumbs. Bake until top has browned and starts to bubble, 25 to 30 minutes. 

Week of Banana Recipes!!!

After seeing "Week of..." on a few blogs, I've decided to try my hand at it. I've decided to start off with bananas...for a couple reasons. One reason is that we had quite a few of them because they are always in our house. My hubby eats them all the time.  And the second reason is because I wanted to try and like them again. For a couple years or so, I haven't really been on the banana band wagon so to say. I don't know why, but I just stopped liking them. These recipes have, I guess you could say, helped change my mind a little. The first thing that I ate the made me start liking them again was banana pudding. We went to a family function and someone had made traditional banana pudding. It was devine! So, one day I will try my hand at good ole traditional banana pudding. For now, try these 5 recipes out. I will be adding more banana recipes down the line, but I had to narrow it to these 5 for the week. I hope you enjoy!

Overstuffed Peanut Butter & Banana French Toast (Hungry Girl Style)
INGREDIENTS
- 1/3 cup fat-free liquid egg substitute (like Egg Beaters)
- 1¼ teaspoons vanilla extract, divided
- ½ teaspoon + 1 dash cinnamon, divided
- 1 no-calorie sweetener packet, divided (I used Splenda.)
- 1 tablespoon fat-free cream cheese, room temperature
- 2 teaspoons reduced-fat peanut butter, room temperature 
- 2 slices light white bread
- ½ small banana, sliced
- 2 teaspoons light whipped butter or light buttery spread
- ¼ cup sugar-free pancake syrup


DIRECTIONS
1. Combine egg substitute, 1 teaspoon vanilla extract, ¼ teaspoon cinnamon, and half of the sweetener in a bowl, and mix well. Transfer to a small plate and set aside. 
2. In a small bowl, combine cream cheese, peanut butter, ¼ teaspoon vanilla extract, ¼ teaspoon cinnamon, and the remaining half-packet of sweetener. Mix until smooth by stirring with the handle of a fork or spoon. (That's the easiest way to mix this!) (I used a small whisk.)
3. Gently spread cream cheese-peanut butter mixture evenly onto one slice of bread. (If needed, use your fingers, or spatula,  to help spread.) Top with banana and a dash of cinnamon, and then finish it off with another slice of bread. Press down lightly to seal.
4. Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, evenly coat both sides of your sandwich with the egg substitute. Coat the sides of the sandwich as well. (You won't need to use all of the egg mixture.)
5. Place sandwich in the skillet and cook for 2 to 4 minutes on each side, until golden brown. Serve with syrup for dipping. Enjoy!


Makes 1 serving.


{PER SERVING (entire recipe): 327 calories, 8.5g fat, 700mg sodium, 48.5g carbs, 7.25g fiber, 11g sugars, 18g protein}


**You can substitute ingredients, like the cream cheese. I used Weight Watchers' reduced-fat cream cheese instead of fat-free. You just need to make sure you adjust the calorie & fat counts.**


Recipe Source: Hungry Girl 1-2-3 by Lisa Lillien

Strawberry Cream Trifle

Strawberries are definitely my absolute favorite fruit out of all of them. I can't get enough of them. I could eat a big bowl of strawberries for breakfast, lunch, and dinner. This dessert just did it for me. I can't wait to have an excuse to make it again. Hehe! My favorite summer dessert is strawberry shortcake. This trifle reminded me of just that. It was like a deconstructed strawberry shortcake in a huge bowl. I could go on and on about how good this dessert was. I was out of almonds when I made this, but I imagine it would have been awesome with them for that added crunch. The strawberry yogurt/cheesecake mixture is SO dang YUMMY! I could eat that alone. Try it, I promise you won't be disappointed. (Sorry the picture isn't so great. I left my Canon @ our house, and we were at the in-laws' eating dinner. And, yes, I know that's not a trifle bowl. I don't own one. I know right!)


INGREDIENTS

• ½ cup sliced almonds, toasted - I was out, so no almonds in mine.
• 1 pkg (10.75 oz) frozen pound cake, thawed
• 1 quart fresh strawberries
• 1 container (16 oz) frozen sliced strawberries in syrup, thawed
• 1 lemon
• 3 containers (8 oz each) blended strawberry yogurt -  I used 4 (6 oz) strawberry Yoplait yogurts.
• 1 pkg (3.4 oz) cheesecake instant pudding and pie filling
• 1 container (8 oz) frozen whipped topping, thawed, divided
• Powdered sugar - I didn't use this either.

DIRECTIONS

1. Coarsely chop almonds. Cut pound cake into 1-inch cubes; set aside. Set aside the prettiest strawberry for garnish. Hull remaining strawberries, and cut into quarters. In a large bowl, combine fresh and frozen strawberries; mix well. 

2. Juice lemon to measure 2 tablespoons of juice. In a medium mixing bowl, whisk lemon juice, yogurt, and pudding mix until smooth; immediately fold in 1 cup of the whipped topping.

3. To assemble trifle, place 1/3 of the pound cake cubes into the bottom of the trifle bowl. Top pound cake with 1/3 of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with 1/3 of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

4. To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using a sifter. Create strawberry fan with reserved strawberry, and place into center of trifle.

Recipe Source: Pampered Chef Season's Best

Some tips from Pampered Chef:

Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. 

To make a strawberry fan quick & easy, use an egg slicer. Open the egg slicer, place the strawberry stem end down; slice most of the way through with the wires. Remove strawberry, and gently fan out slices.