Flashback Friday - Bammin' Banana Recipes to Tickle Your Taste Buds

OH.MY.DELICIOUS! Irresistible too.  A family favorite! 

Banana Pudding Supreme (Low Sugar Option)

A perfect flavor combo. Simple and amazingly tasty! Enjoy it for dessert. 

Skinny Raspberry/Banana Shake

My most favorite banana bread recipe! Oh so popular in my corner of the world.  Moist and perfect with coffee or milk.

This bread freezes great and can be made ahead several weeks. 

Sour Cream Banana Bread

A simple treat that tastes like you've worked hard to make it...but you haven't.

YUMMMM! 

Banana Cupcakes with White Ganache

Flashback Friday - Awesome No Bake Desserts

WELCOME TO FLASHBACK FRIDAY!

Sharing some easy no bake desserts to help when you need something

quick, especially during the busy holiday season.....



May you and yours enjoy a blessed THANKS-LIVING Season! 

This creamy and fabulous dessert has a very low sugar option...I've seen folks put some on their plate...taste it and then get more before they sit down! *-*

Banana Pudding Supreme

This has been a family favorite for years.  A terrific make-ahead dessert great all year long..it feeds a crowd...and they'll love you for it. Cake mix base. Keeps nicely for a few weeks. 

Ice Cream Pies

A scrumptious combo of creamy peanut butter and chocolate graham crackers.

This one's hard to beat!  Make 24 hours ahead. 

Peanut Butter Eclair Cake

This creamy dessert will knock your socks off.  Mixes up in minutes.

Use a graham cracker or a chocolate crust. 

Biscoff Cheesecake Pie

Magic Custard Cake

I have been intrigued with Magic Custard Cake recipes around the net, and was so tickled with the results when I finally tried it for myself. 

It really IS Magic!

The batter is pretty soupy...pour it into the pan and it bakes up a magic layer of custard in the middle!!

I don't know how in the world it works, I just know it does.

The first time I made this, I shared with a sis-in-love and hubby.  She's a great cook and wanted that recipe...PRONTO!! 

Do hope you'll try it soon.  I can't wait to make it again and impress others as well.  And I want to make the CHOCOLATE version next!

I found the recipe here at Hugs & Cookies XOXO..be sure to stop by and check out her awesome photos! (sooo much nicer than mine!)

MAGIC CUSTARD CAKE 

2 c. milk, lukewarm 
4 eggs, separated, room temp

1 tsp. vanilla extract

3/4 c. sugar

(I used half xylitol, half sugar)

8 Tb. butter, melted (1 stick)

3/4 c. all purpose flour

powdered sugar for dusting cake

Preheat oven to 325. Grease, then line 8" X 8" baking pan with parchment paper. 

Heat milk, just to room temperature; set aside. 

In large glass bowl, beat egg whites until stiff; set aside. 

In large bowl, beat egg yolks and sugar until light and fluffy.  Add cooled butter and vanilla.  Beat for 2 minutes. Add flour and blend until smooth. 

Slowly add milk to sugar mixture and beat until well blended. Add egg whites, about 1/3 at a time and gently fold in, using a spatula (I used a whisk lightly), repeat until egg whites are folded in.

Pour batter into prepared pan.  (Mixture will be very thin). Bake about 60 minutes or until top is lightly browned.  Cool to room temp; dust with powdered sugar before serving. 

Linked to Lou Lou Girls
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You might like these other desserts...

Zucchini Cupcakes with Salted Caramel Frosting

Crockpot Peach Crisp

Self-Frosted Chocolate Zucchini Cake

Minister's Delight (Crockpot Dessert)

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Easy Cooked Chocolate Pudding {Made with Bisquick}

I came across this recipe in a drawer recently and was so excited!

I use to make this treat often (it was simple & frugal too) when my kids were growing up. I used a lot of powdered milk then and this was a great way to 'hide' the fact it wasn't 'real' milk. 

Warm chocolate pudding is true comfort food for me.

And I love that it can be ready in minutes. 

As much as I like instant pudding...I 'puffy heart' cooked pudding!

We think this is a very chocolate-y and creamy way to pamper ourselves.

(It's good chilled too, but it's hard for me to wait...I prefer it warm!)

I cook this in the microwave to hurry along the process. =) 

Recipe can easily be doubled. 

There have been times I've added a dollop of peanut butter before eating too.

You're Welcome!  *-*

EASY COOKED CHOCOLATE PUDDING

{Made with Bisquick}

1/2 c. Bisquick

3/4 c. sugar

(I normally use mostly xylitol, and some sugar)

1/3 c. baking cocoa

1 c. cold water

2 c. milk

1 tsp. vanilla 

In medium saucepan, combine Bisquick, sugar, and cocoa. Gradually stir in water and milk. Bring to a boil over medium heat, boil 1 minute. Add vanilla; stir; allow to cool.  Yield: about 4 servings

If you want to cook in the microwave, begin by cooking on high in 2 minute increments; stirring after each. After about 6 minutes, cook 1 minute at a time, stirring between each until it comes to a full boil. 

Linked to Weekend Potluck

You might also like this 
1-Minute Chocolate Peanut Butter Mug Cake

1-Minute Healthy Deep Dish Breakfast Cookie

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Pie Cake (Chocolate or Lemon)

I just love that fun name!

My sis-in-love shared this easy recipe with me over 30 years ago.  In combing through a lot of old recipes recently, I came across this one and knew I needed to share it on the blog.

The crust is made with a cake mix...then it's topped with a can of pudding...then a layer of Cool Whip or meringue.

Simple, delicious and Deliciously Simple! 

(Be sure to read through the whole recipe before mixing

because there are options)

PIE CAKE

Crust: 

1 (18 ozs) lemon or chocolate cake mix

5 Tb. butter

3 egg yolks

1 c. coconut 

(if you don't care for coconut, add nuts, or omit)

Preheat oven to 350*. 

Mix cake mix, butter, egg yolks and coconut until crumbly. (It seems dry, but keep mixing and it will blend). Press in ungreased 9" X 13" pan.  Bake 10 minutes; cool to room temperature. 

(If you're using Cool Whip instead of meringue, bake 20 minutes)

Pudding Layer: 

1 (22 ozs) can (same flavor as cake mix) pudding and pie filling

(or substitute 2 sm. boxes (sugar free) instant pudding mixed with 2 c. milk...let stand until thickened)

Spread pudding over cooled crust. Top with 8 - ozs. Cool Whip or top with meringue (only if using canned pudding). (I sprinkled toasted coconut over Cool Whip.)

Meringue: 

3 egg whites

1/2 c. sugar 

Beat egg whites until stiff; gradually add sugar and beat until dissolved. Top pudding with meringue. Bake 15 minutes or until light brown. 

Chill until ready to serve.

Linked to Thursday's Treasures
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Meal Plan Monday

Vanilla Tapioca Pudding (Lighter Choice)

First things First...

Happy 66th Birthday to my Sweet Husband of over 45 years!

How awesome to be able to grow old together. 

I fixed this yummy recipe for Slow-Cooker Cheesesteak Sandwiches for his lunch today..
he's a happy camper! *_* 

Since he's a diabetic, I wanted to share this lovely sugar free (option) recipe...

I recently found this recipe in a pile of others I have printed over the years.

It came from Taste of Home, so you know it's gotta be tasty.

It's almost too simple to even be considered a recipe, but since my hubby loves tapioca, I knew it would be a winner.  Especially since I could use the sugar free cook n serve vanilla pudding. 

Give it a try soon!

VANILLA TAPIOCA PUDDING
(Sugar free Option)

3-1/4 c. (fat free) milk 

2 Tb. quick-cooking tapioca

2 Tb. sugar (or sweetener - we like xylitol)

1 sm. box (4 serv. size) (sugar free) cook n serve vanilla pudding mix

1/4 tsp. vanilla extract

In a large saucepan, combine milk, tapioca, sugar, and pudding mix.  Bring to a boil, stirring constantly. Remove from heat; stir in vanilla extract.  Spoon into 4 dessert dishes. Cover and refrigerate for 2 hours before serving.

Yield: 4 servings 

(Recipe works fine using regular sugar and cook n serve pudding mix)

Nutritional Values: (if using sugar-full pudding and sugar)

3/4 c. = 134 calories; trace (saturated) fat; 4 mg. cholesterol; 211 mg. sodium; 26 gr. carbohydrate; trace fiber; 7 gr. protein
Diabetic Exchange: 1 starch, 1 fat free milk 

Linked to Mix it up Monday
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Yogurt Pudding Pops

When I saw this simple recipe from my buddy, Lark of  Lark's Country Heart, I knew it was something I had to make for chillin' in the heat of this summer.

Using a sm. box of pudding mix (we use sugar free), I exchanged

Greek yogurt for the cool whip called for in the original recipe.

Waiting for them to freeze was the only hard part.

Try them soon! You can feel good about giving your kids a healthy treat. 

I bought my mold for $1 at the dollar store. 

YOGURT PUDDING POPS 

2 c. milk (I used 1%)

1 sm. pkg. (4 serv. size) instant pudding mix

(I used vanilla, but banana or lemon would be great too)

1 c. Greek yogurt

Whisk together the milk and pudding mix. Chill about 15 minutes.

Fold in Greek yogurt.  Pour into molds. Freeze at least 8 hours. 

If you don't have molds, just pour into paper cups. Freeze half an hour, then insert a popsicle stick, or even part of a straw, for a handle. 

(When I was ready to enjoy one, I placed that one into a small cup of warm water to loosen it). 

Lime (or Lemon) Fluff Salad (Sugar Free)

This is a quick and easy dish...salad or dessert. 

The recipe came from one I've had for many years - 

HEALTHY EXCHANGES COOKBOOK by Joanna M. Lund.  

Actually, this is probably the very first 'healthier choices' cookbook I owned.  I learned a number of things from this book in my early days of trying to cut back on calories, fat and sugar....at the time my hubby was diagnosed with diabetes, back in the early 90's.  

I learned to use substitutes like...making your own sour cream (this is before Greek yogurt appeared on grocery shelves) by adding nonfat dry milk powder to plain fat free yogurt, or...

Making your own evaporated skim milk by combining nonfat dry milk powder and water.  Or substituting applesauce for oil in baking. 

I also learned that fat free products contain more water and they should never be beaten for long with a mixer...for best results, you should mix them by hand. 

I love that Joanne uses nonfat dry milk powder and water for a lot of simple recipes like this.  It's not only healthy, it's frugal too, and you can't even tell in recipes like this one. 

I used lime jello (sugar free) and it was yummy, but I think I would prefer it with lemon.  Orange or cherry would also be tasty. 

It is best eaten within 24 hours.  I didn't really care for the texture on day 2 or 3....it just tended to get 'loose'.  Just so you know...
(So if you're not planning to eat it all at once, I would suggest adding less water) 

LIME FLUFF SALAD 

1 sm. (4-serv. size) pkg. sugar free instant pudding mix 

1 sm. (4-serv. size) pkg. sugar free lime jello

2/3 c. nonfat dry milk powder

1-1/4 c. water

1 (16 ozs) can (about 2 cups) fruit cocktail, packed in its own juice, 

drained (reserve liquid)

3/4 c. Cool Whip Lite

1/2 c. (1 oz) mini marshmallows

In medium bowl, combine dry pudding mix, dry jello and dry milk powder.  Add water and reserved fruit cocktail liquid to dry pudding mixture.  Mix well using a wire whisk. Blend in Cool Whip Lite, fruit cocktail and mini marshmallows.  Cover and refrigerate for at least 30 minutes. 

Yield: 6 servings = 2/3 c. each

Each serving equals Calories: 120; Fat: 1 gr.; Prot: 4 gr.; Fiber: 0 gr. 

Nutty Pistachio Pineapple Cake (from cake mix)

I've been trying to stick with oven-free recipes, but am throwing this one into the mix because IT.IS.SO.GOOD! Some things are just worth turning the oven on for, and this is one of them...or, save it for a rainy day. 

My husband RAVED about this cake...he rarely does that, so I knew this was going into my 'Must Repeat' files! I made it for him for Father's Day. Was tickled to see this recipe at The Southern Lady Cooks just a few days before the 'big day'. 

It turns out to be a very pretty green, and I am not sure I would have known there was pineapple in it...but it certainly added the right amount of moisture. 

This isn't a sugar-free dessert, unless you choose to use a sugar free cake mix and pudding, but it is definitely a reduced-sugar treat. 

I made a few little changes to use what I had on hand. You can frost or glaze this if you'd like.  Because we try to limit our sugar, I made a thin simple powdered sugar glaze, then sprinkled it with unsweetened coconut. 

I loved the taste and texture the toasted nuts added to this tasty dessert. 

I baked it closer to 45 minutes than 50 and it was perfectly moist!! 

The next time I make it, I plan to bake it in a 9" X 13" and make it a poke cake...'frosting' with more pistachio pudding! 

NUTTY PISTACHIO PINEAPPLE CAKE 

1 (18 ozs) yellow cake mix 

1 (4-serv.size) instant (sugar free) pistachio pudding

3 eggs

(I used 2 eggs + 2 egg whites)

1/4 cup sour cream (I used Greek Yogurt)

1 cup (1%) milk

1 (8 ounce) can crushed pineapple, undrained

1 tsp. vanilla (or almond) extract

1 c. (unsweetened) coconut

1 c. chopped pecans, or your favorite, toasted 

Preheat oven to 350*. 

In large bowl, mix pudding and cake mix with a wire whisk.  Add eggs, sour cream/greek yogurt, milk, pineapple, vanilla, coconut and nuts.  Mix well.  Spray a 9-inch bundt pan or a 9" x 13"  baking pan with nonstick cooking spray.  Bake 45 - 50 minutes, checking for doneness just before 45 minutes...and every few minutes after. Cool in pan for about 15 minutes, turn out on plate.  Drizzle with a simple powdered sugar/milk glaze or frost with your favorite frosting. 

 

Linked to Mix it up Monday

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Meal Plan Monday

Choco-Liscious Chocolate Cream Pie (Or Pudding)

M-M-M-M-M!!!!

MOVE OVER SCHEDULED POSTS..

There's a new 'gal' (recipe) in town...on the blog...and the rest of you

are going to have to move aside until this one is posted. 

I just saw this lovely recipe at Sunflower Supper Club, posted by Julie,

who offered to make 28 pies for the son of a friend's wedding reception!!

TWO.HOURS.FROM.HOME!!

Now that's the kind of friend we all want to have, right?

This was an easy recipe - I had Homemade Sweetened Condensed Milk

in the fridge that needed to be used, and headed right to the kitchen as soon as I printed this recipe. (I can cut the sugar amount in half making my own s.c.m.=). 

WARM Chocolate pudding is SUCH comfort food for me...right along

with Cheesey Chicken Chowder or my Mom's Jello Dessert or a 

family favorite Creamy Tacos.

Since we all know that confession is good for the soul, I have to confess...

I ate so much of the pudding while it was still warm, I had to run to the store to get the mini graham cracker pie crusts...cause I love the crunch with the pudding,

to be able to fill 4 little pies, instead of one big one.

The little ones are 'fun' eating anyway. 

Of course, you can just enjoy this as pudding - maybe layered with Cool Whip in a pretty stemmed goblet? 

Your choice...or enjoy it all while it's warm.  

 I can testify to the fact....IT'S FABULOUS!! 

This will definitely be enjoyed in our home again soon...very soon. 

(I may have to double the batch!) And I do believe I'll add a dollop of peanut butter just to see if it will stop me eating it all at once.  ha 

CHOCO-LISCIOUS CHOCOLATE CREAM PIE 

3 Tb. cornstarch

5 Tb. baking cocoa

1-2/3 c. water

1 (14 ozs) can sweetened condensed milk

(or click for my reduced sugar, homemade recipe here)

3 egg yolks, slightly beaten

2 Tb. butter

1 tsp. vanilla extract

1 baked pie crust or graham cracker crust

In medium saucepan, mix cornstarch and cocoa together; add water and stir until smooth. (a whisk works great). Add sweetened condensed milk and egg yolks.  Place over medium heat on stove; cook and stir constantly, until thick. Add butter and vanilla; stir until well blended and smooth. Remove from heat; cool slightly and then pour into pre-baked pie crust or enjoy as pudding. 

Top with whipped cream or make meringue from leftover egg whites. 

Linked to Gooseberry Patch Roundup - Father's Day
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Extreme Brownies Supreme (with Lighter Options)

I first tasted these awesome 'dolled up' brownies at a friend's baby shower. 

A layer of cream cheese/powdered sugar, then instant pudding and whipped topping, topped with candy bars over a brownie base.  

WHAT'S NOT TO LOVE???

I've always used a low fat brownie mix, light cream cheese, sugar free pudding and lite whipped topping. The sugar free peanut butter cups are great too. 

This recipe is in my cookbook.  The comments I added were...
"This recipe is sure to bring OOOOOHHH's and AAAHHH's". 

A great dessert anytime, especially if you want folks begging for your recipe. 

EXTREME BROWNIES SUPREME 

1 (16 ozs) box (lowfat) brownies - 9" X 13" size

1 (8 ozs) pkg. (lite) cream cheese, softened

1/2 c. powdered sugar

1 (4-serving size) box (sugar free) instant chocolate pudding mix 

1 c. (1%) milk

1 c. frozen (light) whipped topping, thawed

2 Snickers candy bars, chopped 

(or sugar free peanut butter cups)

chopped peanuts, optional 

Mix and bake brownies according to directions on box.  Cool completely.  In medium bowl, beat cream cheese and powdered sugar until smooth.  Spread over brownies.  Combine pudding mix with milk; stir in whipped topping and spread over cream cheese mixture.  Sprinkle candy bars and nuts over top and refrigerate until ready to serve.  May drizzle caramel ice cream topping over top when serving. 

Yield: 12 - 15 servings

Linked to Scrumptious Sunday
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3 Simply-Simple Chocolate Desserts {Blast From The Past}

Only a few ingredients - whip it up quickly and be enjoying it tonight! 

Cherry Chocolate Cake

You will want to make this one again...soon.
Only FIVE ingredients and you can't believe how yummy these are! 
Using a cake mix and a frosting mix!  LOVE it!

German Chocolate Bars





This is another quick dessert to make - it has a sugar free option! 
AND...only FIVE ingredients 

Quick n Easy Peanut Butter Chocolate Candy Pie

Candy Bar *Caramel* Apple Salad {Sugar Free Option}

HAPPY 45TH ANNIVERSARY TO MY PRECIOUS HUSBAND! 

It's hard to imagine I could love him more than the day I married him, but our 

love has grown and grown. Life has brought many changes, but one

thing hasn't ever changed and I will be forever grateful....

Our Love remains constant and strong and I am blessed to be called

MRS. RONALD BAKER. 

MUAH! to my Sugarbear. 

3/10/2013

3/10/1968 

Because my Sweetie is diabetic, I'm honoring him with this Sugar Free dish today! 

And these are the bacon roses I made for him...recipe forthcoming...=)

I was excited to find this recipe linked up at Weekend Potluck a few months ago from Everyday Mom's Meals. Krista is a no nonsense woman in the kitchen and I always love the simplicity and goodness of her easy recipes. I make many of them because they are simple and delicious..and deliciously simple.  Please stop over and check out her yummy dishes...and please tell her hello from me. 

I have made a similar recipe to this one, but haven't added the candy before.  This time I used sugar free butterscotch pudding and sugar free peanut butter cups.  It was more like a caramel apple salad with sf chocolate!  I adapted this to suit our taste buds.  I'm always happy when I can make something sugar free and no one else has a clue that it is! 

This quick-to-make salad is great as a side dish or even dessert. 

CANDY BAR *CARAMEL* APPLE SALAD 

1 (.3 ozs) box (sugar free) french vanilla instant pudding 

(Or use butterscotch for more of a caramel flavor)

3/4 c. milk

1-1/2 c. whipped topping

2 large apples, cored & chopped 

(leave peel on for more nutrition)

2 Snickers candy bars, chopped

(or a sm. bag of sugar free peanut butter cups) 

1/2 c. (unsweetened) coconut

1 small chocolate bar, optional 

In a large bowl, combine pudding mix and milk. Whisk for 2 minutes, then let stand for 2 minutes until soft set.  Fold in whipped topping, stirring well to combine. Add apples and most of the chopped candy; blend until mixed evenly.  Add coconut. Grate remaining chocolate over top to garnish.  Chill until ready to serve. 

Linked to Meal Plan Monday