Serves 1
1 slightly under-ripened banana, sliced
1 tablespoon honey
Cinnamon
Olive oil
Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.
Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.
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1 cup all purpose flour1/4 cup sugar3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple
Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk
Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.
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Note: Serve with buttered cornbread.Ingredients2 pounds ground beef2 medium yellow onions, chopped4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper
Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened!
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1 white or yellow cake mix (also water, vegetable oil and eggs/eggs whites as instructed on box)1 box (3 oz.) raspberry-flavored gelatin1 c. boiling water1/2 c. cold water
1 container (8 oz.) Cool Whip, thawed
¾ cup shredded sweetened coconut
Bake cake according to package directions and cool completely. Pierce cooled cake all over with a fork. In a small bowl, stir gelatin and boiling water until sugar is dissolved. Stir in cold water. Pour over cake, cover, and refrigerate 2 or more hours (overnight is fine). Frost with whipped cream and sprinkle coconut over the top. Keep refrigerated until ready to serve. Serve cold and refrigerate any leftovers.
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1 cup mayonnaise, 3 tablespoons sugar, 3 tablespoons vinegar, 1 teaspoon tomato paste, 2 tablespoons melted butter, ¾ teaspoon paprika, ⅜ teaspoon cayenne pepper, ⅜ teaspoon garlic powder. Delicious!!!
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Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Directions:
1. Sift dry ingredients
2. Add water and mix well
3. Use to coat fish or chicken filets
4. Cover the fish or chicken completely
5. Deep fry until a deep golden brown
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When fresh fruit and cream cheese get rolled together in a tortilla, the result tastes a lot like cheesecake. Use whatever fruit kids prefer, but don’t skip the bananas, which help hold the wraps together.
1 4-oz. pkg. reduced-fat cream cheese
2 tsp. sugar, optional
4 drops vanilla extract
3 8-inch whole-wheat tortillas
10–12 strawberries, thinly sliced
½ small cantaloupe, thinly sliced, or 3 kiwi fruits, peeled and thinly sliced
2 bananas, thinly sliced
1. Mash together cream cheese, sugar (if using), and vanilla extract in bowl with fork until smooth.
2. Spread each tortilla with 2 Tbs. cream cheese mixture, spreading all the way to edges. Scratch square in cream cheese with butter knife or spatula (make biggest possible square you can fit inside tortilla). This will define the filling area.
3. Arrange strawberries and cantaloupe or kiwifruit in single layer inside square. Top with banana slices.
4. Fold up bottom of tortilla along scratched line, and fold in sides along lines. Tightly roll up tortilla, pushing in any filling that slides out. Set seam side down on plate, and press to seal. Freeze 10 minutes to set. Cut in half and serve.
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