4 Bananas Lead To...

Has this ever happened to you? You buy some bananas, but you also buy lots of other fruit that your little one doesn't normally get. So, the bananas don't get eaten, but all the other fruit does. All the berries you can't normally get. The cherries. The kiwis. But not the bananas. They just sit there getting browner and then the little guy looks at them and says "I no want the yucky bananas." I'm sure that has never happened to you :)

Well, I just can't throw away food. It makes me ill to do it. So, I decided that I would do something useful with my 4 yucky bananas. I mashed them up, mixed in a few ingredients and I got two delightful mixtures.

Can you guess what I did with them?

Well, if you guessed that I made banana bread with one, you would be correct. With the other, I made a face masque! Bananas are actually good for you face, as is most other fruit. Now, which batch of goop is which?

The one on the left is the goop for banana bread-3 bananas and a little milk and cinnamon. The one on the right is the face goop-1 banana and a little milk and cinnamon; plus some finely ground oatmeal, honey, and a touch of olive oil (did I mention I have dry, sensitive skin?). The mixture is a little runnier, but you only want a thin layer anyway. Some people are sensitive to cinnamon, so it is okay to leave it out. Apply to clean, dry skin and let it sit for about 10-15 minutes. If you feel tingling or itching, rinse immediately.

Wash your face with a mild cleanser and warm water. Follow up with your favorite toner or rinse and moisturizer. My current toner is some chamomile tea with a touch of witch hazel; I keep it in the fridge for a cool treat :)

As you can see, I could probably have mashed my bananas better, but it wasn't a problem. It is hard to see because the color is light, but there really is a noticeable layer on my face. I left mine on for about 12 minutes and it was starting to dry, so it was time to rinse. My face felt amazing. Then, Hayden and I shared some banana bread!

I don't think I did too bad for being desperate to use up my "yucky bananas."

Berry Smoothie Recipe

As some of you may know, I have been working on changing my lifestyle to be healthier and more fit. If you want to know more, read about it here. One big change for us is eating more veggies. Eating plenty of fruit is not a challenge, but getting a healthy variety of veggies is.

So, when I read about green smoothies, I started experimenting. I loved the saltier versions with more veggies, but we also wanted to see about making some fruity yogurt smoothies too. We tried using water and it all separated and became quite gross to try and drink down. We then tried grape and apple juices, but it was hard to make it taste good with any veggies in it. It we left out the veggies and just used sweet fruit, it tasted fine. However, the point is to get more veggies!

Well, I was at the store the other day and I saw a bottle of V-8 Acai Berry Blend (or something close to that). I came up with an idea :) This idea actually turned out delicious.

Ingredients:

• 8 oz Acai Berry Juice
• 1 cup nonfat greek yogurt
• 2 handfuls of fresh spinach
• 5 strawberries
• 1/2 cup frozen berry blend
• 1/4 cup fresh cherries
• dab of honey

Instructions:

1. Throw everything into a blender and blend until smooth-ish.
2. Pour into 2 glasses and enjoy!

This was so good, I think the key was getting a juice that complemented what went in to the mix. Plus, V-8 has veggies mixed into it, but the smoothie was awesome! The juice makes it higher in calories, but I think it makes it taste better and stay together better. With the yogurt, it has a little more protein, so you can use it to replace a snack or small meal. I haven't tried experimenting with any supplements, but if you have any suggestions, I would love to hear them.

What are your favorite smoothie recipes?

Zucchini Spinach Cornbread

The other night I realized that we didn't really have anything for dinner, so I had to get a little creative. The plan had been to make spaghetti (with shredded chicken instead of beef) with garlic bread. However, we were out of chicken and bread. We had spaghetti stuff, so I did stick with that. But, we needed more than noodles for dinner.

When I was digging through the fridge I found some zucchini that I had forgotten about and some spinach from that salads we'd been eating. I thought about it and decided to try baking it into cornbread. I looked online and I didn't find anything that included spinach, but several that used shredded zucchini. I also found one that lined the bottom of the pan with zucchini slices.

So, I shredded up some zucchini, which is not really all that easy, and chopped up some spinach. I made the cornbread according to the directions on the container. Since I live in CO, I use self-rising flour and I've noticed that it is fluffier than regular flour. I added about 1/3 cup of shredded zucchini and 1/2 cup chopped spinach to the batter. I lined my pan with zucchini slices and poured the batter over it and then baked as usual.

To be honest, I'm not a squash person. I've really never cared for most of them. I like the spaghetti squash and butternut squash the best. I really don't like yellow squash and zucchini is about a step above that. But, I'm trying to be more open because I want Hayden to eat well and be exposed to lots of foods. I was truly nervous about the cornbread.

It was actually delicious! I didn't like the slices on the bottom, but I choked them down like a trooper. Otherwise, it was good. The zucchini and spinach flavor were not overpowering, but it was noticeable. It even reheated well, which is good because I can't waste food! I was pretty impressed with myself, dinner was a hit with everyone and I felt good about adding a little green to the meal.

Do you have a favorite recipe that incorporates a food you try to avoid otherwise?

Pumpkin Bread

I love pumpkin! I have said that many times. This summer I found a bread machine cookbook and it had a recipe for pumpkin bread! Of course, I couldn't resist. I had to make some adjustments because my first loaf was too fluffy and it made a big mess, though it still tasted delicious.

Here is the recipe I adjusted:
Dry Ingredients:

• 2 tsp yeast
• 1 1/2 cup bread flour
• 1/2 cup wheat flour
• 1 tsp pumpkin pie spice (you can do 1/2 cinnamon and 1/2 ginger, but I like nutmeg too)
• 1 tsp salt
• 1/2 tsp grated orange rind

Wet Ingredients:

• 1 tbsp butter
• 1 egg
• 3/4 cup water
• 1/4 cup orange juice
• 1/2 cup pumpkin puree

After starting, I keep an eye on the kneading period. I'm still playing around trying to make sure it isn't too dry, but I've noticed that it starts more moist than most bread doughs. I have tried reducing the amount of water and either way, it still comes out tasting amazing!

What is your favorite pumpkin recipe?

Peanut Butter Pancakes

I got these for breakfast. These were so good, I decided to share the recipe. I didn't use any syrup, just butter. I think they might be good with jelly too!

Peanut Butter Pancakes:

• 1 cup flour
• 1Tbsp sugar
• 2tsp baking powder
• 1/4 tsp salt
• 1/2 cup creamy peanut butter
• 1/4 cup melted butter
• 2 eggs
• 1 1/4 cup milk
• 4 slices crumpled bacon (I didn't add this)

Combine dry ingredients. Beat peanut butter, butter, and eggs until creamy. Add dry ingredients and milk, blend until smooth. (Stir in bacon-again I didn't do this) Make the pancakes as usual! They don't get really fluffy like most pancakes, but they tasted delicious!

National Pizza With The Works Except Anchovies Day

Apparently Nov 12th is a day meant to exclude anchovies from our diet. I really love pizza, I know we shouldn't because it is usually swimming in fat and grease, but YUM! I really don't like lots of veggies on my pizza, mainly because I don't like mushy veggies, so I wouldn't want the works to begin with. BUT, why must we exclude anchovies?! I once got a pizza with anchovies on it by mistake and it was absolutely the most disgusting thing I've ever tasted, but I still don't see why they need to be excluded. There are plenty of people out there that DO like anchovies, I don't know any personally, but they must exist because anchovies are an option. If nobody ever ordered them, they wouldn't be offered! So, I think we need to take a moment to recognize the fact that anchovies are being picked on and that could have a profound impact on the anchovy industry.

If you love pizza and would like to try making your own, here is my favorite recipe for BBQ chicken pizza:
Pizza crust mix (I like Jiffy cause its cheap and easy)
BBQ sauce
Shredded cheese
Chicken (cubed and cooked)
Artichokes (canned hearts)
Spinach (fresh)

Prepare crust as directed. Spread a thin layer of bbq sauce over crust. Sprinkle with cheese (save calories, go easy on the cheesy). Add toppings and bake as directed.

I've also done an alfredo pizza (not at all healthy) and pineapple and canadian bacon. Be creative and have fun with it.

If you have a really good one, let me know, I'm always looking for something new to try!

Pumpkin Puree

Source: http://www.gingerbreadsnowflakes.com/node/99

I use pumpkin in soap and skin care, but I would love to be able to make my own pumpkin instead of buying the cans! I going to go to pumpkin patch this weekend (provided it isn't snowing).

It is pumpkin harvest time! Meet my pumpkin harvest! My one and only pumpkin! The perfect size for a pumpkin pie!

Pumpkin pie is the EASIEST pie to make! Simply whisk together a few ingredients with pumpkin puree, pour into a pie shell and bake! ANYONE, armed with a whisk, bowl, and a pie plate (with home made or ready-made pie crust) can make a pumpkin pie!

I have even included my recipe for Diane's favorite pie at the bottom of the post so you will have no excuse to avoid making one! (Unless, of course - GASP!@*#%??!! - you don't like pumpkin pie!

But first I want to show you how easy it is to make your own pumpkin puree!

You can use canned pumpkin puree, but why not pick up a lovely little sugar pumpkin while you are at the farm this month picking out the perfect candidate for your jack-o-lantern! Believe it or not, canned pumpkin puree is usually not made from pumpkins but rather other squash family members more suited to commercial canning.

So, if you are feeling adventurous, try roasting your own pumpkin for pie! If not - there are millions of cans of puree on the shelves right now!

To Roast your pumpkin:

1. Select a SUGAR PUMPKIN about 6 to 8 inches in diameter. Do NOT try to roast your jack-o-lantern! The pulp is way too watery for a pie.

2. Cut pumpkin in half lengthwise and scoop out the seeds. (Use the seeds for snacks or for stringing necklaces.)

3. Line a rimmed cookie sheet with foil and spray the surface with Pam.

4. Place the pumpkin halves, cut side down, on the cookie sheet and bake at 350 degrees for approximately one hour.

5. Using a couple spatulas, turn the squash over and let cool on the cookie sheet until cool enough to handle.

6. Scoop the flesh out of the shell into a food processor.

7. Process until the mixture is totally smooth.

Like this!

8. If your processor has a large enough capacity, you can finish mixing your filling right in the processor bowl. If not, transfer the processed pumpkin to the mixing bowl as instructed below in the recipe.

9. Pureed pumpkin can be used in muffins, pancakes and soups. I usually bake several sugar pumpkins at a time and freeze in one cup containers for use throughout the winter.

Recipe for Diane's Favorite Pumpkin Pie

This recipe has been adapted from the pumpkin pie recipe which appeared on the back of Libby's pumpkin puree when she was a very little girl!

I have tried many versions since - with bourbon, with chocolate, with cream cheese -but always return to the delight of a simple, straight forward, old fashioned pumpkin pie!

Whisk the ingredients together in a large bowl in the order they are listed.

2 eggs, whisked until beaten together but not foamy

2 cups pumpkin puree. ( Use one 15 oz. can pumpkin puree if you prefer.)

1/4 cup dark brown sugar*

1/2 cup granulated sugar*

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 2/3 cup evaporated milk or half and half **

Pour into a 9" unbaked pastry shell. ***

Bake at 400 degrees for 15 minutes and reduce temperature to 350 degrees and continue baking for about 45 minutes until a knife inserted in the center comes out clean.

Let cool to room temperature before diving in!

Recipe: Low-fat Banana Bread

Oh my squash! I can't wait to try this out!

I made two loaves of this banana bread Sunday night, as a back-to-school breakfast treat. On Monday morning, an entire half a loaf was gone, and I got up at 7 a.m. I was, however, able to sneak part of a loaf out of the house and into the office; it too was gone in a short span of time.

I can't really keep track of the latest nutritional advise, so I'm no longer sure if it's a good thing that it's low fat, but the spices make it really tasty, and it's a great recipe for me to use up items that would otherwise go to waste, namely overripe bananas and about-to-expire yogurt. If you try it, please let me know how it was in the Comments!

A couple of notes:

• Whenever a banana gets too ripe in our house, I just toss it into the freezer. I don't peel it first, I don't wrap it up. Then when I get 3 or 4 saved up, I take them out and put them in a big bowl. Once they thaw partway, it's a snap to peel them and then mash them up with a fork.


• I've used everything from the peach yogurt that nobody in the house liked, to leftover sour cream, to regular milk with half a lemon squeezed into it (faux buttermilk), and it's always worked out fine.


• My kids don't like chunks in their bread, but I've always thought some nuts and/or raisins would be a nice addition.

Low-Fat Banana Bread

2 large eggs
3/4 cup sugar (try 1/2 cup white and 1/4 cup brown
1+ cup ripe bananas, mashed (this is maybe 3 or 4 medium bananas)
1/3 cup yogurt or 1/3 cup buttermilk
1 T vegetable oil
1 T vanilla extract
1 and 3/4 cups all-purpose flour (or a combo of flours)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 to 1/2 tsp cinnamon
1/4 to 1/2 tsp nutmeg
1/8 to 1/4 tsp powdered ginger

Preheat oven to 325 degrees F. Lightly grease a regular-sized loaf pan, and then dust with flour. Using an electric mixer, beat the eggs and sugar together until the mixture is thick and light, about 5 minutes. Mix in the bananas, yogurt, oil, vanilla, and spices. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, and beat until just blended. Spoon batter into prepared loaf pan.

Bake about 1 hour, until the bread is golden brown on top and a toothpick or other tester inserted into the center comes out clean. Turn out onto a rack to cool, or until a ravenous member of your household saunters into the kitchen and finds it.

Posted by Shawn Connally

http://blog.craftzine.com/archive/2009/08/recipe_low-fat_banana_bread.html?CMP=OTC-5JF307375954

National Sugar Cookie Day

I think its absolutely perfect that today is National Sugar Cookie Day. I've been thinking of making sugar cookies for our upcoming Christmas in July Show. So, I think I'll share my favorite sugar cookie recipe. Some are just too sweet for me, so I love these cookies! I got the recipe from my mom's very old Better Homes and Gardens' Cook Book.

• 2/3 cup shortening
• 3/4 cup sugar
• 1 tsp vanilla
• 1 egg
• 4 tsp milk
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
  

Cream shortening, sugar, and vanilla. Add the egg and beat until light and fluffy ( I really like the phrase light and fluffy:) Stir in the milk. Mix dry ingredients and then blend into the creamy mixture. Divide the dough in half. Cover and chill for an hour.

Lightly flour the surface and roll out half the dough into about 1/8 in thickness. (Keep the other half chilled until ready to use) Cut the dough into shapes and bake at 375 for 6 to 8 minutes. Let cool before eating.

Hope you enjoy!