Roasted Banana Pudding

Yesterday while waiting in line at the grocery store, I started flipping through the Cooking Light magazine, I noticed lots of great ideas but the main one that stuck out to me was the Roasted Banana Pudding. I have never attempted to make this Southern treat before, however, lately I have seen so many posts on Pinterest in regards to what happens to a banana when you bake it. Supposedly they get super gooey and delicious.

There were a few catches though:
I needed it to be ready in a short amount of time
I didn't feel like spending an hour and a half making homemade banana pudding to go with it.
At a whopping 295 Calories for 2/3 of a cup, I decided to whack a few calories


I modified a few things and it still turned out awesome.

3 ripe unpeeled bananas
2 cups 2% milk
8-10 whole graham crackers
1 package instant vanilla pudding
3 Tbs brown sugar
1 Tbs cinnamon
whipped Cream of choice

Preheat the oven to 350 degrees

1. Place unpeeled bananas on a cookie sheet and bake for 15 minutes. Remove bananas and with a sharp knife cut down the center of each banana exposing about half of the flesh. Sprinkle each banana with 1 Tbs of brown sugar and a dash of cinnamon. Bake an additional 5 minutes on 450 degrees.

2. Let bananas cool and in the mean time, follow the package directions for making the instant pudding and crumble all of the graham crackers (Note: don't turn the crackers into sprinkles, you still want the texture)

3. Once the bananas have cooled, cut them in to 1/4-1/2" slices. Start with a layer of graham crackers, then add a layer of pudding. Do this until all of the pudding and crackers are gone. Top with the roasted bananas and chill until ready. Top with whipped cream of choice and voila!

Stuffed Mushroom and Parmesan Baked Fish

The bulk of my recipes these days come from non other than Pinterest! When I scroll through the food section, my mouth waters and all I want to do is go to the store and buy things to cook! This week, I decided to make Parmesan crusted fish with french onion stuffed mushrooms from The Pioneer Women. She has some amazing recipes!

First Start by Sauteing the  chopped onion with butter, 1/4 cup of white wine, garlic, a pinch of salt and a dash of black pepper

Once the onions are almost caramelized, I put the mushrooms in the pan with 3 tablespoons of butter and 1/4 cup of water on medium high heat for 5 minutes

Take the mushrooms and place on a foil lined pan and stuff with the onion blend

Top with cheese of choice. I used a blend of parmesan, asiago and mozzarella. Bake on 350 for 10 minutes.

In the mean time, take cute baby pictures........and then turn broiler on for 2 minutes to toast the tops!

quikly feed the baby........

Voila!!!!! Yummy dinner is served

Moore County Farmers Market

       

Every Thursday, vendors from near and far line the parking lot of the armory on Morganton road in Southern Pines, NC. Today when I went, I took $20.00 out of my wallet, put Mason in the baby bjorn and set out on a mission to get some fresh produce and something yummy to make for dinner. That is just what I did.......

I got tomatoes, fresh basil, apples, an eggplant, a loaf of homemade tomato and basil bread from Our Daily Bread in Carthage, NC and 4 of the most beautiful sweet potatoes ever! The best part is, that I only spent $13.00.When I got home, I made lasagna with fresh basil on top and a yummy apple crisp.

Tomorrow, I am going to make tomato, basil and mozzarella sandwiches and the eggplant parmesan for dinner.

 I love fresh and local produce, btw, you can't see it in the picture to well but I only live 10 minutes from the farmers market and the loaf of bread did not make it home with out being opened and sampled. It was delish!