Kermit Shake

My sister-in-law, Lindsey, once mentioned to me that she uses avocados when making smoothies. I figured, why not? Avocados have a very creamy texture and a very delicate, buttery flavor. I came up with this shake after my husband started experiencing joint pain; he needed to get more potassium in his diet. Unfortunately, he hates bananas, so I put this shake together for him and he loved it. Remember to drink within 20 minutes as avocados tend to darken after a while. Enjoy.

INGREDIENTS (Serves 2)

• 1 large ripe banana, peeled and cut into chunks
• 1 medium ripe avocado, peeled, seed removed and cut into chunks
• 1/2 cup plain yogurt
• 1 1/2 cup milk (I used half and half; if you want your shake less creamy, add 1/4 cup more milk)
• 2 tablespoons honey
• A good dash of nutmeg

DIRECTIONS

In a blender add the banana, avocado, and remaining ingredients. Blend on medium for 10 seconds, then on high for 10 more seconds. Serve and enjoy.

Banana Cake

I found that we had two overly ripe bananas in the house the other day and, of course, the first thing that came to mind was banana bread. I checked my cookbooks for recipes and I also checked online, and the recipes were all pretty much the same. I had remember a long time ago that my mom used to make a banana bread with sour cream. So finally, I found the recipe below (it is for banana muffins, but I adapted to a cake) and the cake was moist and delicious and it goes so well with a hot cup of coffee. I called this banana cake because I didn't have a loaf pan, so I baked it in a 9" round cake pan. Next time, I might make a strudel and put it on top. Umm..that would be yummy.

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1 large egg, at room temperature
• 2 very ripe bananas, mashed (about 3/4 cup)
• 1/2 cup sour cream
• 3 ounces chopped walnuts, optional

DIRECTIONS

Preheat the oven to 350°F. Generously butter 9" cake pan.

Sift the flour, baking soda and salt together.

Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy.

Beat in the vanilla, then the egg, beating for about 1 minute. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed if the batter curdles), all the sour cream and then the rest of the flour mixture. Stir in the chopped walnuts by hand.

Pour cake batter into cake pan.

Bake for about 28 to 32 minutes, or until a knife inserted into the center of the cake comes out clean.

Transfer cake to a rack, cool for 15 minutes, then gently turn the cake out of the pan. Cool to room temperature on a rack and cut into wedges and serve. YUM!

Arañitas

Arañitas are a variation of the tostones recipe. In Spanish, arañitas means little spiders and the recipe gets its name from the shredded plantain, which looks like spider legs when fried. Yeah, I know that doesn't sound appetizing, but these little fried plantains are delish. Serve arañitas instead of bread or as a side to your chicken and rice dish.

INGREDIENTS (makes about 12 arañitas)

• 1 large green plantain
• 1 large garlic clove (minced)
• salt and pepper to taste
• Olive or vegetable oil for frying

DIRECTIONS

1. Peel the plantain and shred with a coarse grater.
2. Place the grated plantain in salted water and let soak for about 10 minutes.
3. Drain the grated plantain and dry with paper towels to soak up excess water.
4. Mix the grated plantain with the garlic, and salt and pepper to taste.
5. Heat the oil in a frying pan over medium high heat.
6. Fry the shredded mix by the spoonful in clumps until golden, about 2 to 3 minutes per side.
7. Drain on paper towels, lightly salt while still hot and serve immediately.

Super Easy Banana Cream Pie

My husband hates, hates bananas. I have no idea why, but to me bananas are the perfect food. One of the reasons I've been able to maintain my weight is because I eat one banana for breakfast every day. You just can't deny the power of the banana! I wanted to make a banana cream pie, but all the recipes were too complicated with making the dough from scratch, etc., and you all know I don't like to bake. Plus, I knew that my husband wouldn't eat any of it, so I was also looking for a smaller sized pie recipe. I found this super easy recipe that uses a 6oz. pie crust which, yeah, it's still quite big for one person, but most of the ingredients are sugar free! Anyhoo, this pie sure did satisfy my sweet tooth!

INGREDIENTS

• 2 medium ripe bananas, sliced
• 1 ready-to-use Nilla Wafer pie crust (6 oz.)
• 2-1/2 cups cold fat-free milk
• 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Sugar Free Instant Pudding
• 2 cups thawed COOL WHIP FREE Whipped Topping , divided

DIRECTIONS

PLACE half of the banana slices on bottom of crust. Set remaining banana slices aside.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.

REFRIGERATE 3 hours or until set. Serve topped with the remaining 1 cup whipped topping.

Lee's Banana Bread

My little sister, Nathalie, is finally learning how to cook. Not that she is completely clueless--she does make a great breakfast--but she's beginning to look up recipes, and baking. She made this completely insane banana bread with real shortening, for crissakes! It's very moist and delicious and it's sure to become a family favorite. Also note, the chocolate chips are totally optional except for you chocoholics...and you know who you are!!!

INGREDIENTS (makes 3 loaves)

• 1 cup vegetable shortening, plus extra for greasing
• 2 1/2 cup cake flour or all-purpose flour, plus extra for flouring
• 2 cups sugar
• 4 eggs
• 6 ripe bananas
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup chopped walnuts, optional
• 1/2 cup chocolate chips, optional

DIRECTIONS

Preheat oven to 350F.

Grease 3 loaf pans with shortening, then add about 1 tablespoon flour into each pan and tilt pan to coat. Shake off any extra flour.

In a large bowl, combine flour, baking soda and salt; stir to mix well.

In the bowl of an electric mixer, beat together shortening, sugar, mashed bananas, and eggs. When well beaten, gradually add the flour mixture while mixture is at lowest speed. Mix only until combined.

Stir in any chopped walnuts, pecans, hazelnuts or macadamia nuts, and/or chocolate chips, if using.

Pour batter into the 3 loaf pans.

Bake for 65-70 minutes or until cake tests done (toothpick inserted in center comes out clean).

Remove from oven and allow to sit for several minutes. Run a bread knife around edges of loaf pan to free it from sides and remove from pan.

Serve with whipped cream cheese spread on each slice, just to add a bit more fat if there isn't enough in the bread already!