Banana Pudding Supreme (Very low sugar Option)

My daughter's wonderful mother-in-love (sounds better than in-law, don't ya think?) has shared this favorite of her son's. 

This is one wonderful dessert...and you don't even have to heat up the kitchen!!!  Your family will be asking for MORE PLEASE!

I was able to use my "Almost-Sugar-Free" Homemade Sweetened Condensed Milk recipe. 

Since Greg, my sil, is diabetic, and my hubby is too...we all felt pretty spoiled to enjoy this wonderful dish...knowing it had very little sugar in it. 

The condensed milk should be made a day ahead and allowed to chill in the fridge overnight, so it can thicken. 

If you don't think you'll eat it gone the first day, I suggest you dip the banana pieces in lemon or pineapple juice to keep them from browning. 

When I made it for our last family dinner with our kids, dil Kym, put some on her plate...took a taste before she left the kitchen and had to have more before she sat down to eat! That's sorta how we all felt about it. 

My daughter, Deb, has also used 1 small box of vanilla pudding and 1 small box of banana pudding, instead of the large size...and added no bananas, so do whatever turns your crank....or peels your banana...or whatever.  *-* 

BANANA PUDDING SUPREME 

1 - 8 ozs. (light) cream cheese 
1 - 14 ozs. can (low or fat free is fine) sweetened condensed milk
(My 'homemade' nearly-sugar-free recipe is here)
2 c. milk (I used 1%)
1 lg. box (8 serv. size) (sugar free) instant vanilla pudding mix
(or one sm. vanilla and one sm. banana) 
1 (8 ozs.) tub of (Lite) Cool Whip, thawed
5 large bananas, sliced
1 - 12 ozs. box vanilla wafers

In large bowl, beat the cream cheese until smooth; stir in sweetened condensed milk, pudding mix and milk. Blend well; fold in 1/2 of the Cool Whip.

Place vanilla wafers in bottom of 3 qt. dish (a flat-bottomed glass bowl or small trifle bowl would be nice to use too) to cover bottom; top with layer of pudding, bananas, and then another layer of vanilla wafers until you've used all your ingredients. Top with Cool Whip.  Refrigerate at least 2 hours before serving. (I added slightly crushed vanilla wafers to top it off) 

Yield: 10 - 12 servings 

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Skinny Oreo Shake

In the hot summertime, I'm always looking for a cooling sweet treat.  I often turn to smoothies. 

This is an easy and refreshing shake to throw together quickly. 

I was so happy to find it at the Newlyweds blog.

This has the robost flavor of a full fat drink, but with fewer calories and fat.  How can ya beat it???

IN THE BLENDER!

You can be enjoying it within minutes. And think of all the varieties you can make..using different pudding flavors, extracts, or even cookies if you prefer.

In my humble opinion...NOTHING beats an Oreo!

Enjoy this simple, delightful and delicious drink!

SKINNY OREO SHAKE 

1 c. 1% milk

2-1/2 reduced-fat Oreo cookies

1 Tb. Oreo dry pudding mix

(I used sugar free cheesecake that I had on hand)

1 tsp. vanilla extract

1-1/2 c. ice cubes

(that was too many for me...I ended up adding more milk)

1 - 2 Tb. Reddi Whip topping

Add all the ingredients to your blender.  Blend on high until smooth.  Serve at once. Top with Reddi Whip and a crushed cookie.

Yield: 2 - 1 c. servings 

(1 serving = 150 calories, 5 gr. fat, 23 gr. carbs, 1 gr. fiber, 197 mg sodium, 17 gr. sugar)

The nutritional values are as stated at the Newlyweds blog post

per 'original' recipe

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Crunchy Chicken Salad {with nuts}

During this time of the year, I think we're all looking for easy recipes that don't require a hot oven.

Since I have been trying to eat more protein and vegetables, this recipe got my attention. 

I found this delicious recipe from Steph at Somewhat Simple. 

I really love a crunchy salad and this one has added mixed nuts!  

And celery - which I love. 

It also calls for broken peanut brittle - I didn't try that, but you sure can if you'd like.  Sounds yummy to me, but I didn't have any on hand.

I like to keep chicken cooked ahead and frozen ready to use, for dishes like this. 

The only change I'd make is that I think I'll add some water chestnuts...

next time!  Cause there WILL be a next time!!

Try it - it's simple and delicious.  MMMMM!

CRUNCHY CHICKEN SALAD

3 chicken breasts, cooked & coarsely shredded

2 - 3 stalks celery, coarsely chopped

1/3 c. finely chopped onion

1/2 c. mayonnaise

1 Tb. olive oil

1/4 tsp. salt

1/4 - 1/2 tsp. ground black pepper

1/2 c. salted mixed nuts, coarsely chopped 

3/4 c. broken peanut brittle

(don't knock it til you've tried it!) 

Flatbread or crackers 

In a large bowl, stir together chicken, celery, onion, mayonnaise, olive oil, salt and pepper.  Cover and refrigerate atleast 2 hours before serving.  Stir in nuts and peanut brittle just before serving.  Salad can be refrigerated up to 2 hours after adding nuts.  Serve with flatbread or crackers. 

Yield: 4 - 1 c. servings 

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Baked Raspberry Waffles & Weekend Potluck #25

WELCOME TO WEEKEND POTLUCK! 

AND...

Where I share a previous post worth sharing again..

This week it's Baked Waffles with Raspberry Cream Cheese

It's a Paula Deen recipe and you're gonna love love love it! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Community Cookbook Salads by South Your Mouth

Recipes that caught our attention ~

Rolo Cheesecake Bars by That Skinny Chick Can Bake

Loaded Baked Potato Salad by Dishing with Leslie

And, a personal favorite ~

Red, White & Blue Pie by Kitty's Kozy Kitchen 

If you were featured, don't forget to snag the Featured Button below.....

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all SIX blogs. Plus…

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Strawberry Kool-Aid Pie (No kidding!)

I knew I would have to try this easy pie and wasn't disappointed in the least! 

It's so simple to put together and so worth the wait for it to set up! 

My blogging buddy, Libby at Cooking with Libby, has some awesome recipes....I knew this one had to be a winner! I can always trust that the recipes she shares will be WONDERMOUS!!  Please stop by her blog and tell her I said hello.  She has a great personal story too. 

Who doesn't LOVE recipes with only 4 ingredients????  


EASY PEASY I SAY....lest we forget...SUPERDUPERYUMMY too! 


I had some fresh strawberries and strawberry kool aid on hand, but Libby made cherry pie.  Either way, they'll be gorgeous and delectable!


Top it with whipped cream if you'd like for a special presentation. 

STRAWBERRY KOOL-AID PIE

1 pkg. Kool-aid (unsweetened - any flavor) 

1 - 14 ozs. can sweetened condensed milk

1 - 8 ozs. tub of frozen whipped topping, thawed

1 - 9" pre-made graham cracker crust

whipped cream and/or strawberries for garnish, optional

Place the kool-aid, sweetened condensed milk, and whipped topping in a large bowl.  Mix and stir until it's well blended. (I used my whisk).

Pour creamy filling into graham cracker crust. Refrigerate 2 - 3 hours until set. Garnish with toppings and serve. 

It's definitely a Sweet Treat!


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               Ingredient Spotlight - SCMilk
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