I have been seeing a number of banana pudding cakes recipes. I thought I would share mine. I have been cutting down or completely eliminating some oils out of a number of my recipes and replacing it with applesauce and this recipe is no different! No oil here but a moist flavorful cake!!
INGREDIENTS
1 package yellow cake mix (18.25 ounces)
1 package instant banana cream pudding mix (3.5) ounces
4 eggs
1 cup of water
1/2 cup applesauce
3 bananas
2 Tablespoons brown sugar
1 teaspoon baking soda
3/4 cup mini chocolate chips
3/4 cup chopped pecans
Sprinkle of cinnamon
2 tablespoons confectioners sugar
DIRECTIONS
Preheat oven to 350 degrees. Spray a bundt pan with a non stick spray and sprinkle a couple dashes of cinnamon around pan and set aside. In a large bowl stir together cake mix and pudding mix. Make a well, in the center of the bowl and add the eggs, water, and applesauce. Beat on low speed just until blended. Mash the bananas and brown sugar together in a separate bowl and once they are well combined, add to the batter. Then add the baking soda and mix on medium speed until combined. Stir in chopped pecans and mini chips until combined. Pour into prepared bundt pan and bake for 50 minutes, watching the last few minutes of baking so as not to burn. Let cool in pan for 30 minutes. Turn out onto a platter and once completely cooled dust with confectioners sugar.
Enjoy!
This slow cooker roast has been all over Pinterest for a while now so I think I am definitely behind on making this. For those of you that have not seen it or tried it, I highly suggest you give it a try! Although this was good the first night, I actually enjoyed it better the second day!! I added the vegetables into the slow cooker in the last two hours of cooking. There are a number of recipes that serve this with mashed potatoes or roasted veggies on the side! Totally your choice!
INGREDIENTS
1 – 3 pound chuck roast
1 – 1 ounce package of DRY ranch seasoning mix
1 – 1 ounce package of DRY au jus gravy mix
1 stick of unsalted butter
5-6 jarred pepperoncini
OPTIONAL
Baby carrots
1 onion, sliced
Small baby potatoes, sliced in half
DIRECTIONS
Add the roast into the insert of your slow cooker and sprinkle the dry ranch seasoning over the roast and do the same with the au jus mix. Place the stick of butter on top of the roast, and last but not least, add the pepperoncini to the crock pot. Cook on low for 6 hours. At the six hour time, add the vegetables and continue cooking for two more hours, making the total cook time 8 hours. Shred the meat and serve warm.
Enjoy!
Hello Friends,
I hope everyone had a wonderful and safe Fourth of July ! If you have followed along I mentioned a while ago that things have been busy. Well that is just the beginning ! I have been not only working my regular job at the high school along with blogging, but I have been busy applying for my state food license and my city license. These take some time to do.
Our son, Robby, graduated from high school in June…so June was a little crazy. Have I also mentioned previously that I left my job at the high school, after nine years at the end of the school year..yup! That too. We have new beginnings at our house and I am really excited for them. One more, and for me very exciting thing, is that I am now a Taste of Home field editor for the Taste of Home magazine! How cool is that?! I am very excited to be doing this!
My last piece of news is my least favorite. I having been doing some behind the scenes work on the blog, some changes you can see, but others you cannot. To make some of these changes I have to make adjustments to each and every post! That’s a lot! So although going through each and every post is not fun I know that the end result will be worth it and we will both really like the changes!
I will continue to post three new recipes/reviews a week, or try to!! I will also keep you updated with more news as it comes!
Thanks for taking the time to read my blog and I hope to hear from you soon!
As the fourth of July is quickly approaching, I wanted share some quick and easy, but most of all delicious, treats with you. Tthe first and my favorite is a trifle made with angel food cake and lemon curd that is just delicious. Just ask the men and woman of the Dover Fire Department. Jim, Mr. MCYM called to say the bowl is empty!
INGREDIENTS
1 store bought angel food cake (depending on the size of your bowl you might need two)
2 (8 ounce) blocks of cream cheese (you can use low fat)
2 (10 ounce) jars of store bought lemon curd
Blueberries
Strawberries
Blackberries
1 (8 ounce) container of low-fat cool whip
DIRECTIONS
Wash your berries, slice strawberries and mix all fruits together in a bowl, set aside.
Cube the angel food cake into 1 inch pieces.
Combine lemon curd and cream cheese together, mix with a blender until smooth.
To assemble layer using your trifle bowl with the angel food cake covering the bottom of the bowl, next spoon the lemon curd mixture over the cake and spreading to cover all of the cake, add a layer of the mixed berries, repeat layer, cake, curd, berries. For the last layer top with remaining cake, spread all of the cool whip over the cake and finish with the last of your berries!
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My next treat for you that I think is just adorable and is so simple. Simply melt the white chocolate, dunk your strawberries three quarters of the way and sprinkle with blue sugar crystals.
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My last, but not least, is a delicious crunchy, sweet treat and it is done the same way as the berries. Dip the pretzels rods three quarters of the way, let the excess chocolate drip off and sprinkle with red, white and blue candy decorations.
I hope everyone has a wonderful, flavorful and, most of all, safe Fourth of July !
Enjoy,
No matter how much I cook my favorite things to cook are always appetizers. I especially love when they are super simple and everyone loves it! This is one of those recipes. I made this on a very rainy, windy Sunday afternoon and both Jim and Robby really enjoyed these. These would be great for any get-together.
INGREDIENTS
1 package of kielbasa
1/2 cup of Hot Red Pepper Jelly (I used Stonewall Kitchen)
1/4 cup of packed brown sugar
DIRECTIONS
Slice your kielbasa into half inch rings and place in a large skillet that is heated to medium to medium high heat. Let the kielbasa brown up a little bit on each side. This took me about 15 minutes depending on how brown you like the kielbasa. Add the hot red pepper jelly and mix well, letting the jelly melt into the kielbasa. Add the brown sugar and mix well also letting this melt in making a sauce with the jelly. Continue to cook for five more minutes stirring often. Remove from heat. Serve warm.
Enjoy!
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