4 bananas, peeled and cut in half
small container of strawberries, hulled
2 cups semi-sweet OR dark chocolate chips
1 cup chopped almonds OR roasted peanuts
Line a platter with waxed paper. Place bananas on the platter, insert a popsicle stick into the cut end of each half and then freeze for 15 minutes.
Place chocolate chips into a microwave-safe container and microwave for 2 to 3 minutes, stirring well after each minute. When chocolate is soft and shiny, beat it with a small spatula until it is smooth and has no more lumps.
Roll each banana half in the melted chocolate and then quickly roll in the nuts to evenly coat them.
Put the covered banana back onto the wax paper covered platter and freeze for another 30 minutes or until chocolate is set.
I rolled the strawberries in the chocolate as well and let them sit in the freezer for roughly 20 minutes to set up the chocolate. One of the bananas fell off the stick, so I simply sliced it into rounds! Makes for a very pretty presentation and the banana “bites” are a great way to get your chocolate fix without going too overboard on calories!!
Serve immediately or freeze in an airtight container for up to one week. ~ Enjoy!!
The standout “star” in this flavorful fruit salad is the addition of Cotton Candy® grapes. This newer, super sweet variety delivers a very distinctive flavor worthy of its memory-invoking name. For the best presentation, do not add the strawberries to the salad until right before serving. Otherwise, the lighter-colored fruits will absorb their bright red color. To prevent browning, slice and add kiwi to the bowl right before serving, as well. Note: Cotton Candy® grapes are not a genetically modified food. Instead, their wonderful taste is the result of selective natural cross-breeding practices conducted over many years.
For the Yogurt Dip:
1 c. plain, full-fat Greek yogurt
2 T. honey
1 t. ground cinnamon
For the Fruit Salad:
1 c. seedless green grapes, washed and halved
1 c. fresh pineapple, cut into chunks
1 large ripe mango, peeled and cut into chunks
¼ c. fresh pineapple juice
Zest of 1 lime
2 T. fresh lime juice
2 T. fresh mint, finely chopped
Optional: 1 T. honey
1 c. fresh strawberries, hulled and cut into chunks
2 large fresh kiwi, peeled, halved, and sliced
Prepare yogurt dip by combining all ingredients in a medium bowl. Cover and place in refrigerator until ready to use.
To assemble fruit salad, combine prepared grapes, pineapple, and mango in a large glass or other non-reactive bowl. Add pineapple juice, lime zest and juice, and mint to bowl and toss to combine.
For additional sweetness, drizzle mixture with honey and gently stir to combine, if desired.
Chill fruit mixture in refrigerator for at least one hour. Place prepared strawberries in a separate container to chill at the same time.
Once chilled, remove fruit salad and strawberries from refrigerator and add strawberries and freshly sliced kiwi to the bowl. Gently stir to combine and serve immediately with honey-yogurt dip.
*If possible, use Cotton Candy® green grapes **zest lime before juicing
Pie Ingredients ~
Prepared Pie Crust (or use the recipe below and make your own coconut crust)
1/4 cup sugar
1 1/2 cups milk
1/4 tsp nutmeg
Preheat Oven to 475 degrees F
Beat Egg lightly, add sugar and salt. Add milk slowly beating well. Pour into prepared pie shell, sprinkle with nutmeg and bake at 475 F for 10 minutes. Reduce heat to 425 F and bake until custard is firm and lightly browned.
This makes 1 serving. Great for kids to learn a little bit of science. Feel free to double the recipe for a larger serving.
½ cup half and half or whole milk
½ teaspoon vanilla extract
1 tablespoon sugar
½ cup Kosher or Rock salt
4 cups ice (crushed or cubed)
2 quart size sealable freezer bags
2 gallon-size sealable freezer bags
candy sprinkles, fruit puree, fudge or caramel sauce, chopped nuts, etc
Combine the half and half, sugar and vanilla extract in the quart-size bag. Seal the bag tightly, then put it in another quart size bag and seal carefully so that none of the liquid will leak out.
Fill the gallon-size ziplock bag halfway with ice cubes. Sprinkle the ½ cup Kosher salt over the ice cubes. (the salt helps lower the freezing point of the water)
Put the quart size bag filled with ingredients into the bag of ice and salt. Seal the gallon-size ziplock bag (be sure to get out as much air as possible). If the bag begins to leak, I recommend double bagging it to reduce the mess.
Wrap the bag in a hand towel then shake the bag for 5-10 minutes or until the ice cream mixture begins to thicken. Feel the small bag to determine the consistency of your ice cream. Once satisfied with the consistency, remove the small bag from the bag of ice.
Wipe down the smaller bag to remove any salt water from the outside. Open the small ziplock bag and add any desired toppings that you want. You can eat the ice cream right out of the bag or scoop it into a bowl.
Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1½ cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.
Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time.
Spoon into partially baked crust.
In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy.
Spoon over peaches.
Sprinkle with reserved crumbs. Bake 30 minutes.
Chill at least 30 minutes before serving. Refrigerate leftovers.
Open both packages of crescent rolls, cut each roll in half and each half into 9 pieces. Lightly grease muffin tins and preheat oven to 375 degrees F. Roll each piece in the palm of your hands, flatten and press into muffin tins. Bake for 10-12 minutes or until light golden brown. Remove from oven and use a teaspoon to flatten the centers to make a small cup. Let cool.
Using a hand mixer, blend the cream cheese, the cool whip and the vanilla until smooth. Using an icing bag, pipe into prepared cups and top with a strawberry piece. Melt chocolate chips and drizzle on top.
Mix all ingredients till thoroughly mixed. Scoop onto cookie sheet lined with parchment paper. Press down with fork. Bake for 12 min or until slightly browned. Do not over-bake. Let cool before removing from cookie sheet.
2 pkgs strawberry jello powder
2 cups boiling water
4 oz light cream cheese…
2 cups of cool whip – divided…
Pour boiling water over jello powder until dissolved.
Chill until just syrupy.
Beat cream cheese a bit and then beat it into the jello.
Blend in 1 cup cool whip.
Spoon mixture into a pie plate.
Let set a bit then top with the other cup of cool whip.
Decorate with strawberry slices.
Light and delicious! Enjoy!
Serves 8 – 130 calories/slice
1 cup flour
1 tsp baking powder
1/2 cup boiling milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla
1/3 stick butter
Beat eggs for 3 minutes on high, add sugar and vanilla then beat until fluffy.
Sift together the baking powder, salt and flour. Then add to sugar mixture and mixing well.
Add the boiling milk with melted butter to the batter, Pouring a little at a time while beating.
Bake in a greased 8 x 8 dish at 350 about 25 minutes.
5 T butter melted
8 T cream
18 T brown sugar
1 cup coconut
Mix all ingredients in saucepan on medium heat until smooth, then pour over cake right out of the oven.
Put back in oven and broil for 3-5 minutes.
Apple Rose Bites
These are so easy and cute!!
WHAT TO DO->
Choose an apple with a nicely coloured skin
Cut apple through horizontally
Slice apple thinly with mandolin into 1/2 circles
Bring to boil 3 cups of water with 1/4 cup of sugar
Drop apple slices into enough water to cover
Simmer 3-4 minutes until soft and pliable
Drop into cold bath to stop cooking.
Make single pie crust recipe or use frozen
( I used the one on the Crisco can) roll out into thin rectangle
Cut into strips approx. 6 inches long and 1-1 1/2 inches wide
Place apple slices across the edge of the dough and roll
set into mini muffin cups
Bake for 15 – 20 minutes at 325 F
Can sprinkle with a bit of sugar if you like
Annies notes: I have always loved these, well,.. the unhealthy ones. I found a recipe that is healthy and won’t put my weight loss to stall! While baking these, they smelled just like the old bars, and these taste a bit better too!
1 3/4 cup almond flour
1/4 cup truvia
1 Tbsp coconut flour
1/4 tsp molasses
1/4 cup butter, melted
1/2 cup sugar free chocolate chips
3/4 cup unsweetened flaked coconut
1 cup chopped pecans or walnuts
1 recipe low carb sweetened condensed milk (recipe below)
Preheat oven to 325F.
For the crust, Mix together almond flour, truvia and coconut flour. Add melted butter and molasses and mix till crumbly. Pat in the bottom of a 9×13 baking pan. Press firmly and evenly into the bottom of the pan.
Bake crust for 12 minutes, or until it begins to brown around the edges. Remove and let cool.
Increase oven temperature to 350F.
Sprinkle cooled crust with chopped chocolate, coconut and nuts. Pour sweetened condensed milk over top and bake for 20-25 minutes, until mixture is bubbly and beginning to brown.
Let cool and cut into 24 bars.
1 cup whipping cream
1 cup almond or coconut milk
1/2 cup truvia or desired sweetener
1 Tbsp butter
1/8 tsp xanthan gum
1/2 tsp vanilla extract
1/2 cup truvia or desired sweetener to taste
In a medium heavy saucepan, combine cream, milk and 1/2 cup truvia over medium heat.
Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, stirring often, until mixture is reduce by half. Do not scrape the sides of the pot where dried milk is, it will make the condensed milk gritty.
Add butter and whisk till melted, then whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and sweetener.
Have you avoided making ice cream at home because you don’t have an ice cream maker and you can’t justify buying another piece of kitchen equipment you’ll only use on occasion? If so, you’ll want to give this easy 2-ingredient method inspired by the kitchn.com (see link below for attribution). This recipe builds upon their technique by adding a delicious salted caramel sauce and some chopped pecans. The results? Fantastic! If you love ice cream and a bit of salt in your snacks, you’ll want to give this one a try!
Ice cream base:
1 14-oz. can sweetened condensed milk
2 cups cold heavy cream
1 t. vanilla extra [optional]
Salted Caramel Sauce:
1 cup white sugar
2 T. water
½ cup heavy cream
4 T. unsalted butter
1 t. fleur de sel salt
4 oz. chopped pecans
To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.
For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.
Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.
Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.
Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.
Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.