Chopped Cauliflower, Olive Oil, light sprinkle of chili spices, salt and bake at 500 for 15 minutes. Shake at the halfway point. Your kids will love this. Adjust the spice accordingly.
- 1 (14-ounce) can sweetened condensed milk
- 1½ cups ice cold water
- 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
- 3 cups heavy cream
- 1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!) (PS: I think this recipe needs more wafers than the 12 oz box. Next time I make this, I will use half of a box more than what the recipe calls)
- 4 cups sliced ripe bananas
- In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours – or up to 8 hours – before serving.
Pancake Bacon Dipper
1 box Bisquick pancake batter; 12 slices center cut bacon; lite syrup Cook bacon+set aside. Mix batter according to pkg . Pour into squeeze bottle with big enough hole for batter to pour from. (ketchup bottle). Cut tip bigger. Heat griddle to 300 ºF. Squirt batter in long oval shape little longer+wider bacon+place slice cooked bacon in center. Lightly press bacon into batter. Squeeze more batter over bacon. Serve syrup in 4 oz mason jars.
Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread. Spread 1 tablespoon of peanut butter/sunbutter and 1 tablespoon of Jam on each slice of bread. Roll each slice into a tight spiral. Cut each spiral into 4 pieces.
Chunky Apple Muffins
½ c raw sugar
3 T canola oil
1 large egg plus 2 large egg whites
½ c buttermilk
1 tsp vanilla extract
1 c organic all-purpose flour
2 tsp baking powder
½ tsp each: baking soda, ground cinnamon
1 medium Granny Smith apple or 1 Fuji apple, cored, cut into 1/3” dice
Heat oven to 375 degrees. Beat sugar and oil in bowl of electric mixer until smooth. Add egg, egg whites, buttermilk, and vanilla; beat until smooth.
Add 1 c of flour, baking powder, baking soda, cinnamon, and salt; mix well. Toss together apples and remaining ½ c flour in medium bowl. Stir apples into batter by hand.
Spoon batter into paper lined or greased muffin cups, filling each about 2/3 full.
Bake until golden brown and make sure wooden pick inserted in center comes out clean, about 22 minutes.
Cool in pan on wire rack 10 minutes. Remove from pan; serve warm or at room temperature.
Sweet Greek Yogurt Dip
Use my basic recipe and then stir-in any of the add-ins that sound yummy to you.
1 cup plain Greek yogurt (I use 2% and it must be Greek)
3 tsp honey or maple syrup (to taste)
1/2 tsp vanilla extract
Add ins: 3 tbsp creamy peanut or almond butter, nutella, 1 tbsp cocoa powder or hot chocolate mix, chocolate chips, mashed raspberries, mashed strawberries, a tbsp of jam, graham crumbs, cinnamon.
In a small bowl, combine Greek yogurt, sweetener, vanilla and salt. Stir until combined and smooth. Stir in any add-ins you like – to taste. Mix well. Serve with cut up fruit, graham crackers, pretzels, or cookies.
Let your children top their snack with raspberries, nuts, blueberries, whipped cream and more.
1 c finely chopped onions
2 c chopped broccoli (about ½ inch pieces)
2 tsp chopped fresh basil or 1 tsp dried, optional
1 T olive oil
2 garlic cloves, minced or pressed
Sea salt and white pepper to taste
8 egg whites
¼ c grated pecorino or mozzarella cheese
1. In a large, ovenproof skillet, heat the olive oil and sauté the onions for 5 minutes, until tender. Add the broccoli, garlic, and basil and sauté for another 5 minutes, stirring occasionally, until the broccoli is crisp-tender but still vivid green.
2. Combine the salt, pepper, and egg whites and whisk until frothy. Pour the froth over the broccoli, tilting the skillet so the egg whites flow evenly throughout the broccoli.
3. Cook on low for 3-4 minutes, until egg whites are opaque and close to firm.
4. Sprinkle grated cheese over egg mixture and place skillet under the broiler for 2-3 minutes, until cheese has melted and begins to brown. Halve the frittata and serve.