VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped creamin a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.
A medley of fresh bananas, fruits and berries in a lime-honey dressing. What makes this Classic Fruit Salad recipe so tasty is the dressing and of course, Chiquita bananas!
Prep Time:10 minutes Total Time:10 minutes
Cook Time:
Servings:4
Rate:
Ingredients:
1 whole Chiquita Bananas (with brown flecks on peel) (Dressing)
1 Tbsp. Lime Juice (Dressing)
1 Tbsp. Honey (Dressing)
1 whole Chiquita Bananas (with brown flecks on peel), sliced
1 cup Strawberries, sliced in half
1/2 cup Blackberries
1/2 cup Raspberries
1 cup Chiquita Pineapple, diced
1 whole Chiquita Kiwi, sliced
Instructions for easy Chiquita Classic Fruit Salad Recipe
Dressing: Place all dressing ingredients in a blender, purée for 1 minute and set aside. Salad: In a bowl, toss Chiquita Bananas, Chiquita Pineapple, Chiquita Kiwi and strawberry with dressing Place salad on serving platter and garnish with blackberries and raspberries.
Best Chiquita Banana Orange Cheesecake With Chocolate Espresso Ganache Recipe
Chocolate and bananas elevate cheesecake to a dessert that’s elegant enough for Saturday guests but easy enough for Monday’s family dinner. Watch our video and learn how you can make this delectable banana dessert.
Prep Time:2 hours Total Time:3 hours 10 minutes
Cook Time: 1 hour 10 minutes
Servings:12
Rate:
Ingredients:
1 cup Vanilla wafer cookie crumbs
1/2 cup Butter, melted
1 1/4 cup Sugar, divided
8 oz. Cream Cheese, room temperature
3Eggs
2ripe Chiquita Bananas
3 Tbsp. Frozen orange concentrate, thawed
1 lb. Semi-sweet chocolate chips
2 cups Heavy whipping cream
3 oz. Brewed espresso (liquid)
Instructions for best Chiquita Banana Orange Cheesecake with Chocolate Espresso Ganache Recipe
Preheat oven to 350 degrees F. Grease 8-inch cheesecake pan, or use a standard cake pan and place parchment paper on inside bottom of pan (cut circle to fit pan and grease top of paper).
Crust: Mix cookie crumbs, butter, and 1/2 cup sugar in bowl and place in cake pan. Press firmly down to create a flat surface. Place in oven for 10 minutes. Let cool completely, about 20 minutes.
Filling: Whip cream cheese with mixer for 30 seconds. Add 3/4 cup sugar and eggs, and mix for an additional 2 minutes. Add Chiquita bananas and orange juice concetrate, and mix for 2-3 minutes, scraping sides of bowl as needed. Pour batter in cheesecake pan on top of crust. Place cheesecake pan in a larger cake pan and fill the larger cake pan with hot water until it is 1/4 of the way to the top of the cheese cake pan. Place in oven for 55-60 minutes. Let cool for 20 minutes, then invert to remove from cake pan. Immediately place serving plate on crust side of cheesecake and flip so cheesecake is right-side up again.
Ganache: In double boiler, melt chocolate chips. Add heavy cream and stir to blend with chocolate. Add espresso, stirring constantly until blended (Note: stir slowly to avoid creating air bubbles in the ganache). Let cool for 10 minutes, stirring occasionally. Ganache is ready to place on cheesecake once it is room temperature. Spread ganache topping evenly over cake. Place in refrigerator for at least one hour and serve.
These delicious banana muffins with a tropical twist are easy for kids to make.
Prep Time:15 minutes Total Time:40 minutes
Cook Time: 25 minutes
Servings:12
Rate:
Ingredients:
2 cups all-purpose Flour
1 tsp. Baking soda
1/2 tsp. Baking powder
1/2 tsp. Salt
1/4 cup Butter
1 cup Brown sugar
2large Eggs
3ripe Chiquita Bananas
1 Tbsp. Vanilla extract
1/2 cup Shredded coconut
1/2 cup chopped fresh Chiquita Pineapple chunks
Instructions for easy Hawaiian Chiquita Banana Muffins Recipe
Preheat oven to 350 degrees F. Prepare 12 muffin cups with paper liners. Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until fluffy. Add the eggs one at a time, mixing well after each, then add the bananas and vanilla extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Divide the batter among the muffin cups. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. —Recipe idea and photo courtesy of Kelly Lique for the Ultimate Chiquita Banana Recipe Contest.
