Archive for the ‘Snacks & Dips’ Category

Peanut Butter Banana Smoothies – Quick Recipe

“Because Mom Makes them Better” was my youngest son’s quote this morning immediately after my middle son said that it was better than Braums.   I don’t know if I could exactly compete with Braums, but the price sure is better. (BIG GRIN)

You may be surprised that I served this for breakfast.  For a quick breakfast, I used to feed them some bananas with peanut butter smoothed over the top with a small glass of milk. Suddenly, I thought, why not make breakfast super special by serving it all mixed in a smoothie! (Great idea, mom!)

Here’s the pic, to entice you a bit…

Note: I found these three glasses at the thrift store for 49 cents each.  I swiped them up to make our smoothies a little more special.   We were praising God for a special find…because the fact is there were just three of them….which made me think immediately of my 3 sons.

Here’s the original recipe:

Peanut Butter Banana Smoothie

• 1 cup milk

• 1/4 cup P.B.

• 1 ripe banana

• 2 tsp. maple syrup

• 4 ice cubes

Use blender to mix till smooth & creamy.

To make enough for my boys:

I toss in 3 bananas, 3 tsp.maple syrup, 2 or 3 cups milk, 3 large hunks of P.B. with my spatula, and 8 -10 ice cubes.

Tip: About 15 – 30 minutes before making our smoothies, I toss the bananas in the freezer to get them really cold.  You can also use frozen bananas that are getting a little soft and store them up just for banana smoothies.  Just slice into frozen chunks and toss into the blender.

Yes, the peanut butter can be a little fattening, but oh, it adds such a nice thick, rich texture like a Braums treat. Big $avings!

Healthy Banana Nut Muffins

2 eggs beaten

3 very ripe bananas

1/4 cup olive oil

1/2 cup water

1/2 cup sugar

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1 cup white flour

1 cup whole wheat flour

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

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1 or 2 TB ground flaxseed

1 cup of chopped walnuts

*Optional: 1/2 cup of chocolate chips

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Directions: In a mixing bowl, beat 2 eggs, add in small pieces of ripe bananas and beat together. Next, stir in oil and water and then beat in your sugar.  On top of mixture, toss in flour, salt, baking soda and cinnamon; gently stir together and begin combining it with the liquid mixture beneath. Finally, toss in the ground flaxseed and walnuts and stir.

Pour into a greased muffin pan.  Makes one dozen.  Bake at 350 degrees for 20-25 min.

*I’ve worked this year to create this recipe for banana nut muffins that are little healthier, but still moist and enjoyable for those with a little sweet tooth. I cut back on the amount of sugar, but to make it extra special sometimes I toss in some leftover chocolate chips.  I usually use brown rice flour instead of the whole wheat flour when I have it on hand.

How to Make Homemade Banana Pudding (Video)

At a local store here in my small town, I pick up bananas at a big discount on Tuesdays.  On Wednesday nights after church we like to have some sort of snack or treat.  So, many times I whip up a quick batch of banana pudding and stick it in the fridge to have ready when we come home.

I found a video online that shows how to make homemade banana pudding and their recipe looks pretty easy. (The actual version I use without eggs is down below underneath the video.)  I usually forgo the cookies to cut back on sugar…and no complaints from the boys…they still look forward to it!

One additional note: I usually add a little nutmeg for extra flavor.  Nutmeg has some health benefits (click here), including effectiveness in killing a number of cavity-causing bacteria in the mouth.

Ingredients:

* Water
* 2 c. skim milk
* ⅓ c. sugar
* 3 tbsp. cornstarch
* 3 large egg yolks
* Pinch of salt
* 4 medium-ripe bananas
* 12 shortbread or vanilla-flavored cookies, crumbled
* Whipped cream

*For an easy homemade pudding without eggs, I use this “vanilla pudding recipe” (adding a little nutmeg), let it cool for 30 minutes in the fridge, then I mix in about half a tub of 8 oz. whip cream, add in my sliced bananas, and the put in the fridge for a couple of hours.

With this method, I have an easy “one scoop & serve” dessert.   You can sprinkle graham cracker crumbs on top to spiff it up if you wish.  For best results, mix in the dry ingredients with the milk before heating and constantly stir over heat until thickening begins to prevent lumps.  Turn off heat immediately to prevent scorching.

Spinach Dip Knorr Recipe

Last Friday evening we had a ladies’ fellowship at our church.  My friend, Kristina, brought a spinach dip that was sooooo good that all the ladies were fighting for more. (I think my pastor’s wife tried to secretly confiscate it under her sweater to sneak it home. *Wink* )  Anyway, my friend was kind enough to send me the recipe…it’s the recipe from the Knorr vegetable soup mix. (Find it in the isle where you find dry soup mixes.) Very easy to make!

Spinach Dip with Knorr’s Veggie Soup Mix

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
16 oz sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight.

Easy Egg Salad Sandwich Recipe

While you’re boiling those eggs…stick in an extra 6 eggs and make these sandwiches.

Ingredients:

6 eggs

3 TB Mayo

2 tsp. mustard

1 tsp. celery seed

Lawry’s seasoning salt

Directions:

Chop eggs. Mix in the other ingredients.  Sprinkle lightly with Lawry’s seasoning salt.  (Just enough to add some delicious flavor, but not so much to make it too salty.)

Place on your favorite bread or buns.  Rye bread is also delicious…or try making wraps with flour tortillas.

My 3 boys love mom’s salsa.  I make a fresh batch every Thursday.  They tend to eat lots…which allows me to sneak in extra vegetable servings. I also use this salsa in the Mexican Rice recipe posted awhile back.   Add a little of this salsa to some other meals you make to pep up the taste.

Mom’s Easy Salsa Recipe

1 lg. can whole tomatoes (28 oz.)
1/2 onion,  finely chopped
2 jalapenos, finely chopped
1 tsp. garlic powder (or more if desired)
Lawry’s Seasoning Salt (to taste)
Juice of 1 or 2 limes (optional)
Cilantro, chopped (optional)

Place all the above ingredients in a blender until well blended.  Refrigerate at least 1 hour before serving to allow flavors to permeate together.