Sunday, July 19, 2015
Saturday, July 18, 2015
••••ONE-INGREDIENT BANANA ICE CREAM••••
(Source: andreasnotebook.com & photo also)
READY TO MAKE ONE INGREDIENT BANANA ICE CREAM?
SUPPLIES:
- 4 frozen bananas
- food processor or blender
INSTRUCTIONS:
- Cut up your frozen bananas into small slices.
- Blend them up until smoothe.
- Put into a freezer safe container and cover. Freeze for 24-48 hours.
- Scoop and serve!
Friday, July 17, 2015
••••SLOW COOKER BANANAS FOSTER••••
(Source: skinny ms.com & photo also)
Slow Cooker Bananas Foster
Serving size: 1/2 cup | Calories: 110 | Previous Points: 2 | Points Plus: 4 | Total Fat: 2 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 2 mg | Carbohydrates: 28 g | Dietary fiber: 2 g | Sugars: 18 g | Protein: 2 g
Ingredients
- 1 tablespoon coconut oil, melted (unrefined coconut oil)
- 3 tablespoon honey
- Juice from 1/2 lemon
- 1/4 teaspoon cinnamon
- 5 bananas, medium firmness, 1/2” slices
- 1/2 teaspoon 100% Rum Extract (optional)
Directions
Add and combine the first four ingredients to the slow cooker. Add banana slices, toss gently to coat with honey mixture. Cover and cook on low 1 1/2 to 2 hours. Add rum extract to bananas and stir to combine. Minimum slow cooker size: 4 quarts.
Stovetop Method: Combine the first 4 ingredients in a medium saucepan. Add banana slices, toss gently to coat with honey mixture, cover and cook on low heat for approximately 30 minutes, or until heated through and bananas are soft but not falling apart. Add rum extract and stir to combine. Enjoy alone or over favorite desserts.
••••BANANA PUDDING POKE CAKE••••
(Source: thecountrycook.net & photos also)
Ingredients:
1 box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed
Directions:
Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be BIG so that the pudding has plenty of room to get down in there.
Be sure to poke right down to the bottom of the cake.
In a bowl, whisk together instant pudding mix with 4 cups milk.
Stir until all the lumps are gone.
Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, spread on whipped topping.
If you haven't done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
Serve with freshly sliced bananas. Keep refrigerated.
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