Banana Custard Squares

I've always wished there was a way to keep bananas greener longer, but after eating this tasty pie squares, I think I've changed my mind!

Good for breakfast, dessert, or an anytime snack! :)

Another delicious (and steathily healthy) way to get rid of over-ripe bananas (because we've all had enough of banana bread already!)...

Crust:

• 6 sheets graham cracker (crushed)
• 1/3 C granola
• 3 TB yogurt
• 2 tsp brown sugar

Step 1: Combine and bake for 10-15 minutes at 350.

Step 2: Slice and fry 5-6 bananas until caramelized, then lay out across crust.

Filing:

• 1 egg, separated
• 1/2 C yogurt
• 1/4 C sour cream
• 1 tsp flour

Step 3: Beat white until fluffy, then fold in rest of ingredients, including yolk.

Step 4: Pour and spread over bananas, then bake at 400 for 20 minutes, plus 15 minutes at 325.

Cut into squares and enjoy!

Best Ever Bloody Mary!

Nothing like a Bloody Mary to wake you up and relax you at the same time, anytime - breakfast, lunch or dinner! Nutritious and guilt-free!

• 2 oz vodka (Smirnoff or better!)
• 4 oz V8 juice
• lemon/lime juice
• tabasco
• olive juice
• pepper
• AND the secret ingredient - pickle juice!

* Add horseradish for spice. :)

Shake together, serve over ice and garnish with a celery stick and green olives.

So easy, you can make them even after having a few!

Banana Rama Muffins!

Way too easy - it's almost like cheating!

These are guaranteed to be the most fluffy, moist, and banana-y muffins you've ever tasted. (With only a third of the sugar of usual recipes - but you'll never notice!)

Ingredients:

• 2 VERY ripe bananas (we're talking black here, folks!)
• 1/3 Cup maple syrup
• 2 TBSP sour cream
• 2 TBSP melted butter
• 1 egg, beaten
• 1 TBSP lemon juice
• 1 Cup pancake mix

Step 1: Softly mash bananas (leave them chunky!).

Step 2: Stir in all wet.

Step 3: Add pancake mix.

Pour into greased muffins tins and bake for 20 minutes at 350 degrees.

*Tip: Run a butter-knife around the rims and the muffins will pop right out!

Don't feel guilty - no one will ever guess it was so easy, they'll think you slaved away for hours!

Makes 6-8 muffins.

*Also easy to double and freeze!

Cheesy Stuffing Balls

Looking for something unique to serve as a side dish with pasta, salad, meat, or well, anything?

Ta dah!  Stuffing Balls.

Delicious and nutritious and a great exuse to eat stuffing without a turkey!

Ingredients:

• 2 1/2 C stuffing (lightly crushed)
  
• 1/2 onion (diced)
  
• 2 eggs
  
• 1/4 C butter
  
• 1/4 C sour cream/cream cheese
  
• 1/2 C shredded cheese (try swiss or parmesan)
  
• 1 clove garlic
  
• thyme
  

Directions:

1)  Saute onion in butter.

2)  Mix all ingredients together (dry then wet) until stuffing is moist.

3)  Take small handfuls of stuffing mixture and pack like a snowball (squeeze lightly).

4)  Bake at 375 for 20 minutes.

(Makes a dozen balls.)

*Add-In Option:  Even more filling and tasty with cooked spinach or artichoke mixed in!

Tropical Sun "Lite" Muffins

It's breakfast time and a fluffy pancake sounds nice, but a syrup hangover first thing in the morning does not.

Good morning muffins!  

This healthy, moist muffin recipe is easy and flexible.  I made tropical muffins, but please use whichever fruits you have around!

Ingredients:

(1/2 batch for freshness sake - double if needed)

• 1/8 C cream cheese
• 1/8 C butter
• 1 large banana
• 1/3 C pineapple w/ juice
• 1 egg
• 1 1/2 C pancake mix  (secret for perfect fluffiness!)
• 1/2 C flour
• 3 -4 TB apple or orange juice
  

Directions:

1) Mash first five ingredients together in a bowl.

2) Mix in flours.

3) Stir in juice until moist and smooth.

4) Pour into greased muffin tin and bake at 350F for 15 minutes.

Chinese Veggie Egg Drop Soup

What is easy to make, delicious and nutritious, and gets rid of left-overs?

Soup.

This variation uses soy sauce for an exotic taste acceptable all year round.

Ingredients:

(Use whatever veg scraps you have leftover!)

• 1 bok choy/cabbage heart
• 1 carrot
• 2 sprigs green onion (or 1/2 C regular onion)
• 1 C sliced radishes (YUM!)
• 3 TB soy sauce
• 1" ginger root (peeled & finely diced)
• 1 egg
• 3 or 4 C water (as needed)

Directions:

1)  Chop all veggies, stick style

2)  Brown in butter
3)  Add water, soy sauce and simmer
4)  A few minutes before serving, bring to boil and add scrambled egg.  Keep whisking as it cooks to prevent clumps from forming.
5)  Serve and Enjoy!

*Add-in Option: Cubed Tofu makes it a meal!

Zing Zang Lime Cream Pie

Don't serve them pudding mix!

Blow your family and friends away with this easy, creamy pie. A better texture than regular key lime, you can substitute any fruit puree or go plain vanilla!




Ingredients & Directions:

Step One: Make crust.

• 1 1/2 C graham cracker crumbs (food processor or smash a ziploc)
• 6 TB melted butter
• 1/3 C sugar

Mix/mash together and smoosh into pie dish. Bake 350F for 10 minutes.

Step Two: Make Filling.

• 1 C sugar
• 1/4 C cornstarch
• 1 1/4 C milk
• 1/2 yogurt (plain or vanilla)
• 1/4 cream cheese
• 2 TB butter
• 2 tsp vanilla
• 4 egg yolks
  
• 1/4 C lime juice (your choice)

1) Mix all ingredients except eggs and lime juice in a saucepan and heat to a gentle boil. 2)Cook & whisk until thick, about 5 minutes. 3)Remove from heat, slowly mix in egg then juice. 4) Pour into pie crust.

Step Three: Make Meringue.

• 4 egg whites
• 1/4 tsp cream of tartar
• 6 TB sugar

1) Beat whites at high speed with an electric mixer until foamy. 2) Add in cream of tartar and sugar, beating until stiff. 3) Spread across top of pie then bake at 325F for 15 minutes, until lightly browned.

Last Step: Chill at least 3 hours before serving.