Tag Archives: toddler approved

Banana Pudding with Nilla Wafers.

Remember my son, the Fruitaholic?  He pretty much geeks out over bananas.  I mean, the kid was eating a whole banana a day by his first birthday.  So when I saw that For Such a Time as This, my assigned blog for this month’s Secret Recipe Club, had a recipe for banana pudding AND I had all of the necessary ingredients already in the house, I knew it would be a perfect treat for my banana loving beast.  And it was!

Make sure to check out For Such a Time as This.  Jennifer, a mama raising two teenagers who married to her high school sweetheart and loves to bake, not only shares delicious recipes, but also book reviews, homeschool lessons and stories about her family life.

Banana Pudding with Nilla Wafers – slightly adapted from For Such a Time as This

  • 1/3 Cup Sugar
  • 1 Tbsp. Cornstarch
  • 1/8 tsp. Nutmeg
  • 1/8 tsp. Salt
  • 1 1/2 Cups Half and Half
  • 2 Egg Yolks
  • 1 Tbsp. Unsalted Butter
  • 2 tsp. Vanilla
  • 3-4 Bananas, sliced
  • 24 Nilla wafers, coarsely crushed
  • Whipped Cream, for serving

Whisk together sugar, cornstarch, nutmeg and salt in a medium saucepan, then whisk in half and half and egg yolks.  Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 5-8 minutes.  Remove from heat and add butter and vanilla.  Whisk until butter has melted.  Transfer pudding to a bowl and refrigerate until cold, about 3 hours.

In your preferred serving dish (I used individual parfait glasses.  You could also use ramekins or even a casserole dish if serving a bigger crowd), create two sets of layers using the bananas, 1/3 of the pudding and Nilla wafers.  Top with the remaining 1/3 of the pudding.

Before serving, top with whipped cream and additional banana slices and Nilla wafers, if desired.



Recipe Swap: Strawberry Pancakes.

This week’s recipe swap theme was Breakfast… My favorite meal of the day!

I usually lean towards savory breakfast dishes, but every once in a while so it was nice to be able to add a sweet meal to my repertoire.  I made just a couple of substitutions from the recipe.  I picked up some fresh strawberries (first of the season!) from the farmer’s market and made a puree instead of slicing them so that there would be bits of strawberry in every bite.  I also substituted lime zest for the orange zest because a) I didn’t have an orange and b) strawberries and limes are a delicious flavor combination.

Thanks to Cathy for a great recipe!

Strawberry Pancakes – adapted from Cathy’s Kitchen Journey

  • 2 Cups Strawberries, hulled and thinly sliced
  • 3 Tbsp. Sugar
  • Juice of 1 Lime
  • 1 1/2 Cups Flour
  • 1 Tbsp. Sugar
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 Tbsp. Lime Zest
  • 1 1/2 Cup Buttermilk
  • 2 Eggs
  • 3 Tbsp. Butter
  • 1/2 tsp. Vanilla

In a medium bowl, combine the strawberries, sugar and lime juice.  Allow to macerate for 15 minutes, then place the mixture into a blender and puree.

In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, salt and lime zest.  Stir to combine.

In a medium bowl, combine buttermilk, eggs, butter, vanilla and 1 cup of the strawberry puree and whisk together.  Add the wet mixture to the dry ingredients and stir until just combined.

Spray a skillet with cooking spray and heat over medium.  When hot, spoon batter into rounds (1/4 cup will give you about a 6 inch round).  Once the batter puffs up and begins to bubble, flip over and cook until golden brown and cooked through, about 2 minutes on the first side and 1 minute on the other.  Transfer to a plate and cover with foil to keep warm.  Repeat until you run out of batter.

Top with the remaining puree.

Tuna Noodle Casserole.

Now, before I tell you about this amazing casserole, I wanted to remind you to submit your heart healthy recipes so that I can make a HUGE donation to the American Heart Association (details HERE).  So in order to do that, I’m upping the ante…  For every recipe I receive before the 14th, I’ll donate $2 to the AHA.  You’ll still have until the 20th to submit your recipe, but it will go back to $1 per submission.  So get cooking with those heart healthy recipes!!

I always find myself craving comfort food whenever it’s really cold outside.  It’s no wonder that many of us tend to gain weight in the Winter.  Comfort food is often fried or cheesy or fattening and full of processed crap (which is usually what makes it taste so good!).  I was really excited to come across a recipe that didn’t call for a can of soup and was pleasantly surprised when it tasted just as good.

I packed it full of protein, doubling the amount of tuna the original recipe called for.  I had a pre-made mirepoix (diced onion, celery and carrots) in the fridge, so I tossed it in, as well as a bag of frozen peas, to up the veggie factor.

This casserole made a lot of food, so I split it into two casserole dishes, baked on for dinner and froze one for later.  The Husby loved it so much that he requested it again only 2 days later.

Tuna Noodle Casserole – adapted from Sing For Your Supper (make sure to click the link to Sing for Your Supper – she’s donating her per-click profit for the month to her local animal rescue.)

  • 8 oz (1/2 Package) Spaghetti Noodles, broken into small pieces
  • 1 Container Mirepoix (or 2 Carrots, 2 Celery Stalks and 1 White Onion, all diced into small pieces)
  • 1 Package Mushrooms, diced (I used baby bellas)
  • 1 Bag Frozen Peas
  • 1/3 Cup Butter
  • 3 Cloves Garlic, minced
  • 5 Tbsp. Flour
  • 1 1/2 Cups Chicken Stock
  • 1 Cup Half and Half
  • 4 Large Cans Tuna
  • 1/2 Cup Grated Parmesan Cheese
  • Salt and Pepper, to taste
  • 1/2 to 1 Cup Panko (per casserole dish)
  • 1/2 Package Shredded Cheddar Cheese (per casserole dish)

Preheat oven to 400.

Cook spaghetti according to package directions.  Drain and rinse with cold water, set aside.

Melt butter in a large saucepan over medium heat.  Add mirepoix and cook for 5-6 minutes.  Add mushrooms and garlic and cook for another 5-6 minutes.  Add flour, stir to combine, and cook for two minutes.

Slowly stir in the stock, then add frozen peas.  Stir in the half and half and bring to a boil until thickened.  Remove from heat and stir in tuna and parmesan, then spaghetti until well combined.  Add salt and pepper, to taste.

Spray two casserole dishes with cooking spray.  Add half of the mixture to each dish.  ((If freezing one of the casseroles, wrap with plastic wrap then cover with foil and place in freezer.))

Top with panko and sprinkle with cheddar cheese.  Bake for 15 minutes until cheese is melted and top is golden brown.

**When ready to make the frozen casserole, preheat the oven to 400.  Bake for 40 minutes then remove from oven and top with panko and cheddar cheese.  Bake an additional 20 minutes until cheese is melted and top is golden brown.**

Snow Day Ice Cream.

Did you survive the Snowpocalypse?

Here in Chicago, we witnessed one of the biggest storms in our history.  We had a record breaking 21 inches of snow in the city proper, which created massive snow drifts upwards of 6 feet in my neighborhood.  Winds reached up to 70 miles per hour.  Hundreds of people were stranded on Lake Shore Drive for upwards of 12 hours.  With such a large amount of snow, it’s going to take a while to get back to some sort of normalcy.

So today is day 3 of being snowed in.  The snow has stopped but it’s been bitter cold and our household has started to go stir crazy.  I bundled up the Fruitaholic and took him outside to try to get some pictures but he was having none of it.  He took me on a short walk down the block (I think he was headed towards the park?) and we collected some snow from our yard and brought it back to the warmth inside to make a snow day treat using only 2 ingredients.  YUM!

Snow Day Ice Cream – inspired by Kate’s Recipe Box

  • 1 Large Bowl of Fresh Snow
  • 1/2 Can Sweetened Condensed Milk

Pour sweetened condensed milk into a large bowl.  Add snow gradually until it reaches a creamy consistency.  Serve immediately.