This is a repost of a recipe that I published a long while ago, but I just made it again, so I thought I ‘d share it and I added new photos to show how much we love this easy Banana Bread !
Warning: I am about to go Sandra-Lee-ish on you, so if you don’t much care for the main ingredient in a bread, being a cake-mix, please move on. If you are willing to sacrifice in the name of TASTY- this is the guy for you! This recipe is very cake-like and can easily pass for banana cake if you put say, whipped cream, frosting, or ice-cream with it…or all by itself! A very different version from the banana bread of my previous post, but it has a place in my recipe line-up just the same. It’s from Alice, my mom’s friend, who I hope doesn’t mind me sharing.
1box yellow cake mix (try not to get the “pudding in the mix” kind)
1 package instant banana cream pudding (2nd strike on the natural ingredient list, but read on if you dare!)
1/2 cup water
1/2 cup oil (OMGoodness!)
2 ripe bananas-mashed
1 cup pecans (I used the Emerald, candied pecans once, and they were over the top-good!)
Mix all the ingredients well.
Pour into 2 large or 4 small greased loaf pans.
Bake at 350° for 40-45 minutes.
Cool, and done! Super easy, right? Convenience foods, I believe have their place: they should be convenient. Duh.
Every time I make Sangria, I do it a little bit differently. It is a very forgiving beverage to make for a crowd, I must say. And summertime lends itself to a less potent type of drink…so Lemonade-Sangria, or sometimes like today, I like to act fancy, so we’re calling it Lemony White Sangria. That way, you know it’s the white wine we’re after…not the red one…which we also love.
This is so, so easy, and each time I make it, no one is very impressed, but they manage to drink it all (!) and then ask me for the recipe! Then they just keep drinking it up. I always make a huge batch and then say that I will make a double batch the next time. Agh, well.
Here it is: Lemony White Sangria
One 12oz can of frozen lemonade (either pink or white)
1 small bag of frozen berries (either raspberries or strawberries)
1 lemon, sliced into rounds
1 large bottle (1.5L) of Savingon Blanc or Pinot Noir (NOT sweet, white wine)
1 1/2 cups of vodka
2 cans of berry flavored seltzer, reserve until serving
In a large pitcher, add the lemonade and the wine, stirring until the lemonade is dissolved. Add the berries, lemon, and vodka and stir. Refrigerate for at least one hour. Just before serving, add the 2 cans of seltzer, stir, and then serve cold.
Do you love lemon flavored anything? Do you love lemonade? I love it! There are some goodies in the Foodie Extravaganza line-up that I think you will love, hosted by Lauren of Sew You Think You Can Cook
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
I love peanut butter. I had to have eaten a gallon of it while pregnant with all of my kids, and so the love of all things peanut and chocolate were passed on from birth until today! Enter this deliciousness!
I posted recently my No-Cook Vanilla Ice cream, which we all love. Once you have down the process of making ice cream, it is almost too easy to make! So easy, that my kids love helping at any chance and giving me their 2-cent version of recipe ideas on things to add to make the ice cream better for next time!
No-Cook Peanut Butter Cup Ice Cream
Adapted from the Cuisinart Ice Cream Maker Recipe book, for Peanut Butter Ice Cream.
1 cup peanut butter (the smooth, regular, made with sugar kind)
1/3 cup brown sugar
1/3 cup sugar
1 cup milk (regular or low-fat)
2 cups cream (light or heavy)
1 tsp. vanilla
1 cup of chopped peanut butter cups (about 8 regular sized)
Using a hand mixer or whisk, beat the peanut butter and sugars until combined. You may need to scrape down the sides.
Add the milk and mix again until all the sugar is dissolved.
Add the cream and vanilla and stir by hand until combined.
Cover this mixture and refrigerate for at least 3 hours or overnight is really the best.
Add the mixture to your ice cream maker and process according to the directions. For me it takes about 25-35 minutes until it resembles soft-serve. At that point add the chopped peanut butter cups and let is swirl around for another minute.
Remove the mixture from the machine and freeze (if you can stand it!) for 1-2 hours to firm up.
When you are ready to serve, let it sit out for 20 minutes until it is soft but not melted.
Makes 1 1/2 quarts
This is my kids’ favorite. Honestly. It kills me to make it with the cream, but it is so much better this way. The ingredients are so honest, and not all that weirdo ice-cream stuff that makes it fluffy and non-caloric. No thanks. Give me my cream and sugar please and leave me the heck alone with my peanut butter and chocolate! Love this. And you will too.
If you want MORE kid-friendly things to cook or not-cook, here is the low-down on 30+ ideas from the Sunday Supper crew. Enjoy! Special thanks to Ellen @ Family Around The Table and Renee @ Renees Kitchen Adventures!
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