Tag Archives: banana

Banana Jasmine Rice Pudding

8 Jan

We had Frito Pie last night for dinner. If you aren’t familiar with that, you’ve probably never been a Texan or been in the general vicinity of a Texan. But that’s pseudo-forgivable and the recipe is super easy. Take Fritos and put chili and shredded cheese on top. Now, some places will try to peddle you some rubbish about jalapeños, onions, or olives on top of these “pies.” They, my friend, are smoking the proverbial crack. This is a simple dish, easy, and tasty. That’s all.

With all that said, I wanted a little more substance with my bowl, so I decided to make a bag of rice. Yes, bag. As in boil-in-the-bag rice. Thank you, Uncle Ben, for taking the head work out of rice. Well, once the rice was done, I realized that no one else would want rice in their dish. But they would eat pudding made from the rice. So began a search for easy rice pudding.

I grabbed the first recipe I found, but needed to make alterations to it because I either didn’t have the ingredients or didn’t want to use them.

So, enjoy this rice pudding. I also included alternative ingredients to suit your dietary whims.

Banana Jasmine Rice Puddin
• 1 bag, cooked, of boil-in-bag jasmine rice
• Approx. 1.75 cups almond milk
• 3/4 cup granulated sugar (I’d even cut that back to 1/3 or 1/2 cup because of the banana)
• 1 Tbsp. vanilla extract
• ***optional 1egg yolk for a more “sturdy” pudding, but tempering it is a pain***
• 2 Tbsp. butter/margarine/butter substitute
• 1 banana chopped or mashed
• ½ tsp. salt

Bring to a boil the rice, sugar, milk and vanilla. Lower to a simmer 25 min., stirring occasionally every 3-4 minutes. Add mashed bananas, salt, and butter (& egg) and cook 2 min more. Let set in fridge.

We topped ours with whipped cream, but you could sprinkle a little brown sugar, cinnamon, or chopped nuts on top. I had a serving this morning for breakfast, but I was a little overwhelmed by the banana flavor and the overtly sweet nature of the entire thing. Next time I’ll cut back the sugar (as I noted above) and I might even cut the banana in half. But it was good nonetheless.

Grandma’s notes: this was not one of her recipes, but I think she’d have made it and it would have been perfect warm, on a cold, rainy day.



Dairy free, egg free, no junk added ice cream

1 Feb

So, I’ve done a lot of reading and researching and decided that I’m changing up how I eat. Since the main issue I’ve had has been with dairy, I knew I’d needed to figure out how to change recipes and my usual go-to snacks (I LOVE me some queso)!

I am an over-ripe banana hoarder. We buy them, all nice and yellow, only to forget about them and watch them all but peel themselves off the banana hook (although I have been standing next to the kitchen counter when one decided to peel…creepy). They then get tossed into the freezer where they await their fate: bread, smoothie, and the pièce de résistance ICE CREAM.

That was tonight’s challenge, which I gladly accepted! The picture below is all I had left after I realized I should have taken the picture at the beginning.

Oh well.

Amber’s Pb & Cocoa Ice “Cream”
• 2 frozen bananas peeled
• 1-2 TBSP peanut butter
• 1/4 to 1/2 cup vanilla almond milk ( mine is unsweetened)
• 1 tsp cocoa powder
• 1 short squirt/dash/splash agave nectar

Throw everything in the blender and mix until smooth. The variance in milk depends on how much you need to keep the mixture moving in the blender. I then poured it into a Tupperware container and plopped it into the freezer for about a hour-and-one-half hour. After an hour, or so, I took it out and stirred it (the edges freeze quicker). I added pecans to top it, but you don’t need anything!


Enjoy, and let me know how yours turns out!

Load ’em Up!

14 May


So, I didn’t realize how far behind I have been!  My trip to Boston really messed up my schedule.  I am making stuff, I just get so lazy and neglect to enter it here.  This entry is a doozy!  Three post-scripted recipes and a current recipe in the oven!  I apologize for the shoddy pictures.  I always wait until late at night to bake and then the camera has to use the flash, making all kinds of crazy shadows and such.  anyway, I think you will get the gist of them!


This first one is not really worth sharing the recipe.  It is a buttermilk custard pie.  Anyone that has known me for any length of time knows that my go-to recipe is a buttermilk pie.  This one has more eggs and milk, making it more of a custard consistency.  This one also calls for you to chill the pie.  It was definitely better that way.  If you ever get a chance to try a real buttermilk pie, however, you will want to try it warm!

Grandma’s notes: 5/6/96- Lance plowed the garden and Barbara used a hoe.  I fertilized 2 or 3 more rows.  5/11/96- THANK YOU LORD FOR THE RAIN LAST NIGHT.  5/12/96- Ate with George’s family, as did Lance’s family.  Cheryl’s mom moved to N Richland Hills to be near them.  LORD HELP ME TO DO WHATEVER YOU HAVE PLANNED FOR ME TODAY.  Went to Marcus’s graduation.


I just noticed that I didn’t get to eat a piece of this next baked good!  I tried it upon taking it out of the oven, but I never got a slice.  What a bummer, because the tiny bit I did have was yummy!  Doesn’t it look good?!

Applesauce Cake

  • 2 cups flour
  • 1 tsp soda
  • 1 cup sugar
  • 1 TBSP cinnamon
  • 1 TBSP allspice
  • 1 cup raisins (I used chopped prunes)
  • 1/2 cup butter, melted
  • 1.5 cups unsweetened applesauce (I used 3 applesauce pouches of my sons, because we were out otherwise)

Sift flour and soda.  Mix all dry ingredients.  Add butter and applesauce.  Add raisins.  Bake in a square pan 40-50 minutes or in a loaf pan about 90 minutes at approximately 350*.

Ok, so I used a loaf pan and I’m glad I did.  It baked the outside to a nice crisp texture, holding in the dense, moist flavor.  I did NOT, however, bake it for 90 minutes!  I think I started with 60 and it was more than enough.  It also wrapped very well in plastic wrap.  I’m always afraid the wrap will stick to the finished product, but it didn’t.  The finished product then went to Kissimmee with us, to the hubs’s aunt and uncle from England.  I hope they enjoyed it!

Grandma’s Notes: 5/15/94- Went to Lance’s for dinner after church.  Bro. and Mrs. Oliver were there and Barry Monroe.  Such a good meal.   Talked to Clarice Hataway, Alma Gary, and Loyce Bush.  THANK YOU FOR YOUR KINDNESS.  HELP ME REPAY YOU BY PASSING YOUR KINDNESS TO OTHERS I MEET EVERYDAY.


Once of my favorite recipes is for banana nut bread.  Funny thing is, I NEVER have a recipe handy (nor do I ever have all the ingredients).  So, I am constantly doing a quick search online for recipes that have the same ingredient-omissions as me.  I did, however, have everything for this one. 🙂

Banana Nut Bread

  • 1/3 cup margarine or butter
  • 3/4 cup brown sugar (lightly packed)
  • 3 very ripe bananas, mashed
  • 2 eggs beaten
  • 1.5 cups flour mixed with 1 tsp soda & 1 tsp salt
  • 1/2 cup milk
  • 1/2 cup chopped nuts

Beat margarine and sugar until well mixed.  Add bananas and eggs.  Mix well.  Add milk and flour gradually.  Stir in nuts.  Pour into greased loaf pan (I used 4 mini pans).  Bake at 350* 45-50 minutes until toothpick comes out clean.

It’s that simple!  Never-mind the piece torn off one end there…hahah…quality control.  That one stayed home and the other three went to work with me for a change.

Grandma’s Notes: 5/8/93- Barbara plowed.  Haley worked in yard.  I helped some.  Haley brought me an orchid for Mother’s Day.  Frank sent card.  5/9/93- Lunch Joe’s cafe with Lance’s family.  Ashley and Anthony came; picked berries.  Zach came; brought lovely pot plant (I’m SURE this should read, “potted”) & carried children home.  THANK YOU LORD FOR A MOTHER THAT LOVED ME.  HELP ME OFFER THAT LOVE TO OTHERS.


New Year, New Recipes, New Life…

1 Jan

Happy New Year!

While we did not spend last night partying (as a few of our neighbors), we did ring in the new year with sparklers and dancing.  Well, most of the dancing was the boy, but you get the picture.  He definitely enjoyed the fireworks.

Of course we stayed up way too late, but I blame Pintrest for that. *wink*  But anyway…on to the recipe of the day.

Fruit Salad

Now before you go and close the webpage and disregard the post all together, let me preface this by letting you know that this is NO ordinary fruit salad.  Before making it and trying it for myself, I thought, “Well, this is nice and easy, and a little different.”  We’ll talk about the different part in a moment.  The recipe really is easy as are most my grandmother’s recipes.  Some of them might be long, but they are relatively simple.  The list of ingredients in this one topped a whopping five!  There were also some optional additions, but I tried to stay as true to the original as possible.

Now, on to the extraordinary part.  When I gave a bite to the boy he spit out the mandarin orange (not extraordinary).  I then gave a bite to the hubs and he made a face (again, not extraordinary).  I asked him if anything was missing and he didn’t think so.  So, I then took a small bite…it was good, but not extraordinary.  I was perplexed.  I thought, “Could this be a ‘bad’ recipe from Grandma?”  Surely not.  As any good cook, I had to take another bite to make sure.

This time I made myself a small bowl and was certain there was a little bit of all the ingredients: mandarin oranges, bananas, cherries, pineapple, and the “unusual” ingredient (I’m getting to that).  Lo and behold, the concoction was good…no, it was amazing!  Every bite tasted different.  Pineapples with banana, then cherries and oranges, all mixed with the “glue” from the fifth ingredient..PIE FILLING.  You read that right, pie filling.  The recipe, from the woman who always made her own jams and jellies, canned and pickled anything that could be canned and pickled, and grew her own vegetables, called for store-bought pie filling.  Not just any pie filling either.  It was apricot.  So, here is where I deviated a bit.  The hubs doesn’t like apricot and I couldn’t find it at the grocer’s anyway, so I used peach.

So, as I enjoyed the few bites I had serve myself, I kept thinking about what I could add to it.  Grandma made mention that she also added strawberries and oranges sometimes.  I didn’t have any of those, but I didn’t think it needed any other fruit.  Rather, it needed a creamy component.  RediWhip? My favorite. Cool Whip?  A crowd-pleaser but I HATE that it’s made from TransFats.  Yes, hydrogenated oils (partially or fully) are trans fats.  Even though a true-to-manufacturer serving size has “zero trans fats,” who actually only consumes one serving of any whipped topping?!  But I digress..I still needed to figure out what to add for the cream.  Then hubs said, “Marshmallows.”  Why didn’t I think of that?

The salad is now chilling in the fridge, waiting to be taken with us to a party today.  A small bag of mini marshmallows sits high atop the bag as well.


Grandma’s notes for January 1st-

1/1/2000- AS I BEGIN THIS NEW CENTURY, GIVE ME STRENGTH TO BE FAITHFUL IN MY SERVICE FOR YOU LORD,  WHOM I LOVE WHOLEHEARTEDLY. Lance and Barbara Horton invited me to eat T-bone steak, cabbage, black-eyed peas, baked beans, salad, pie, etc., along with George, Judy, Anthony, Barry and Haley.

1/1/1991- Got black-eyed peas and cabbage ready; watched Rose Parade and a ball-game.  Lance and Marcus came by for a visit.  Cloudy and cold most all day.  PRAISE YOUR NAME- YOU DO NOT EXPECT PERFECTION