Category: Recipes

Banana Pudding Cake

INGREDIENTS
Cake
2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box instant, sugar-free banana pudding mix
1 cup milk
Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
One 1.34oz box instant, sugar-free vanilla pudding mix
1 1/4 cups skim milk
1 cup Cool Whip (or whipped cream)
To brush on layers: Mix together the following:
1 Tbsp sweetened condensed milk
1 Tbsp skim milk
You’ll also need:
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting


INSTRUCTIONS

Step 1: Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.
Step 2: Begin layering
Level each cake. Place first layer on cake plate. Brush with a little milk mixture.
Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.
Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.
Step 3: Frost
This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.
Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.
Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You’ve been warned, so I’m off the hook if you don’t refrigerate and get sick.
This may be a new family favorite. It’s definitely not a “good for you” cake, but this was a very special occasion. Everyone loved it, too! My nieces especially enjoyed picking off and eating the Nilla wafers.

Thank you for reading 🙂

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Christmas Tree Ornaments

Super easy and fun and cheap.

You need 1 1/2 c of cinnamon ( two containers of cinnamon from the dollar store)

1 c of applesauce and

1/4 c of white school glue.

Mix it up ,

roll it to about a 1/4 ” thickness ( easy between sheets of parchment or waxed paper ) and cut them out.

It takes about 3-5 days for them to completely dry – you should flip them over a couple times each day.

Thank you for reading 🙂

Leftover Turkey Cranberry Monte Cristo Sandwiches

Leftover Turkey-Cranberry Monte Cristo Sandwiches

Servings: 8-10 sandwichesKosher Key:

  • 1 loaf very soft French Bread, sliced
  • 1-1/2 cups cranberry sauce
  • 12 oz thinly sliced Muenster cheese
  • thinly sliced leftover turkey
  • 3 large eggs
  • 2 cups whole milk
  • 4-6 Tablespoons butter
  • confectioners’ sugar
  • Spread each slice of bread with cranberry sauce, you can add as much or as little as you like. To build each sandwich, take a slice of cheese and tear it in half. Top the bread with half a cheese slice, turkey and the other half of the cheese slice. Top with another slice of bread, cranberry sauce side down. 
  • In a shallow pie plate, add eggs and milk and beat the mixture with a fork until combined. Soak each sandwich in the mixture, about 30 seconds per side. You want the bread saturated but not soggy.
  • Over medium heat, melt a couple Tablespoons of butter in a nonstick skillet. Add a few sandwiches and cook until the bottoms are golden brown, 3-4 minutes. Flip sandwiches and cook the other sides until golden. Add more butter as needed to cook the rest of the sandwiches.
  • Dust with confectioners’ sugar before serving. (Serve warm)

39KSHARES

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Dill Pickle Grilled Cheese Sandwich

https://www.littledairyontheprairie.com/dill-pickle-grilled-cheese-sandwich/

Dill Pickle Grilled Cheese Sandwich

There are grilled cheese sandwiches and then there are Dill Pickle Grilled Cheese Sandwiches! There are so many reasons to loved this dilled pickle version; it is out of this world gooey and amazing on the inside, the buttery parmesan and dill seasoning crust is spot on, and then you get addicting dill pickles inside which means you can say you ate your veggies today! You just can’t go wrong with that!Prep Time5 minsCook Time5 minsTotal Time10 minsCourse: Lunch, Main Dish, SandwichCuisine: AmericanServings: 1Author: Amy

Ingredients

  • 2 slices of bread you can use anything you have on hand, French bread is pretty tasty though
  • 2 slices provolone cheese once again, use what you have on hand, Swiss would be fantastic
  • 2-3 slices dill pickles
  • 1 T. softened butter
  • 1 T. grated parmesan cheese divided
  • 1/4 tsp dill weed
  • dash garlic salt

Instructions

  • Mix butter, 1/2 of the parmesan cheese, dill weed, and garlic salt together. Spread on the outsides of each slice of bread.
  • Layer a slice of cheese, pickles, the remaining parmesan cheese, and another slice of cheese on insides of bread.
  • Grill sanwich in a skillet over medium heat until golden brown. Flip and repeat. The sandwich will stick to the pan until the parmesan in the butter is golden brown. Once it’s golden brown and perfectly crisped it will release and you will easily be able to flip it!
  • Slice in half and be prepared to swoon!
  • If you want you can sprinkle a little extra dill weed over the top for a garnish. I also think this sandwich would be divine with a slice of deli ham!

Thank you for reading 🙂

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Ketogenic Baked Eggs With Avocado and Zoodles

keto baked eggs and zoodles with avocado recipe
https://www.purewow.com/food/mediterranean-diet-meal-plan

2 servings

Ingredients~

Nonstick spray

3 zucchini, spiralized into noodles

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 large eggs

Red-pepper flakes, for garnishing

Fresh basil, for garnishing

2 avocados, halved and thinly sliced

Directions~

1. Preheat the oven to 350°F. Lightly grease a baking sheet with nonstick spray.

2. In a large bowl, toss the zucchini noodles and olive oil to combine. Season with salt and pepper. Divide into 4 even portions, transfer to the baking sheet and shape each into a nest.

3. Gently crack an egg into the center of each nest. Bake until the eggs are set, 9 to 11 minutes. Season with salt and pepper; garnish with red-pepper flakes and basil. Serve alongside the avocado slices.

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Categories: Keto Stuff Recipes

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Detox Soups

Broccoli Detox Soup

Ingredients:

  • 2.5 cups broccoli florets
  • 3 celery stalks, finely diced
  • 1 onion, finely diced
  • 1 cup kale or spinach
  • 2 carrot, peeled and finely chopped
  • 2 cups vegetable or bone broth
  • ½ teaspoon sea salt
  • Juice of ½ lemon
  • 2 tablespoons coconut oil
  • 2 tablespoons collagen (optional)

Instructions:

First, heat the coconut oil in a pot, and then add the onion, celery sticks, and broccoli. Cook and stir occasionally for 5 minutes.

Add broth, let the soup boil and finally let it simmer for 5 minutes, until soft and blended.

Blend soup until it is even and thick.

Carrot Ginger Detox Soup Recipe

Ingredients

  • — 2 pounds carrots, chopped
  • — 2 onions, peeled and chopped
  • — 6 cups bone or vegetable broth
  • — 3 tablespoons fresh ginger, grated
  • — 3 garlic cloves, chopped
  • — 1 cup coconut milk
  • — Sea salt, black pepper and onion powder to taste
  • — 2 tablespoons ghee or coconut oil
  • — 2 tablespoons plain protein or collagen powder (optional)

Preparation:

  1. First, in a pan, combine carrots, broth, ginger and garlic. Bring mix to boil and afterwards let it simmer.
  2. Next, sauté onions in a pan and add ghee. Proceed until everything is caramel-like.
  3. Throw in broth mixture and onions in a blender and blend until everything is smooth and thick.
  4. Finally, add coconut milk and seasonings and stir well.

Red Lentil Detox Soup

Ingredients:

  • ¼ cup coconut oil, olive oil, or ghee
  • 2 large sweet potatoes, peeled and chopped
  • 1 apple, peeled and chopped
  • 1 small white onion, chopped
  • 2 large carrots, peeled and chopped
  • ½ cup red lentils, rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • 4.5 cups bone or vegetable broth
  • 1-inch fresh ginger, peeled and minced
  • Sea salt and black pepper to taste
  • Coconut cream for topping, optional

Instructions:

  1. First, warm up oil on medium heat. In the pot, add chopped sweet potatoes, carrots, apple, and onion.
  2. Make sure the apples and vegetables are cooked until onions are crystallized, about 10 minutes.
  3. Add lentils, ginger, cumin, chili powder, paprika, and broth to the pot. Let the soup boil and then simmer until everything softens about half an hour.
  4. Blend soup until it is even and thick.
  5. Pour blend in the pot again. Let it simmer and add water if needed.
  6. Finally, season it well and finish with coconut cream to taste.

Sources:
theheartysoul.com

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