We all have those last few bananas that sit on the counter needing some attention. I am always thinking of baking something sweet with them but I decided it was time to do something else. We are watching what we are eating since my husband had his heart attack 4 months ago. So I needed something that was good but also healthy. His heart attack was a big reality check for me. Since both of my parents now have to have pacemakers and my husbands heart attack I need to make sure I am taking care of myself. We all know that being a mom, its not an easy task. 


We, as a family, are making healthier choices when we are able to. That means we have more fruits and vegetables in the house to choose from. I believe if you have it readily available, your family will reach for it instead of those chips, cakes, or cookies. Yes, we do still have at times those treats but it is much more in moderation. 

Sometimes those bananas just get passed over for something else. Then by the time we realize we had not eaten them yet, they are over ripe and almost to the point of no return. I also try to keep frozen berries and fruits in the freezer to make quick smoothies for the family. If I can catch the bananas before they are past their prime, I like to slice them and freeze them too. 


Skinny Strawberry Ice Cream

2 cups of frozen strawberries
2 frozen bananas, sliced
2 tablespoons of milk of your choice ( I used 1%) 
1/2 teaspoon almond extract

Place all ingredients in a food processor and process until smooth. This may take a few minutes and you may need to stop it and stir a bit. Be patient, it will come together. Once smooth you can enjoy like soft serve or freeze for a few hours. 

Cooks notes- my hubby suggested to add yogurt instead of milk to make it a little more creamy.  Also, the flavor of "green" bananas will overtake this. Use ripe bananas. 


Shared at these great parties:

Tasty Tuesdays @ Forgetful Momma

Do you ever have one of those moments when you want something and you "think" you have all the ingredients. Well I had my mind set on make this Cherries in the Snow from The Country Cook but I didn't fully read the directions when I went into the kitchen. You see, it needed a few hours to rest in the fridge and my tummy wanted something right away.  So after a few minutes of feeling disappointed, I decided to throw something together with the ingredients. 

I didn't have any graham crackers BUT I did have some vanilla wafers I had been holding onto for while. I have been trying to make a banana pudding for the longest time. Either the bananas would go bad before I had a chance to make it or the family would gobble them up. So I gave up on making that for now. 

The family loved these and wanted more. My tummy was happy too. These literally took me just a few minutes to throw together. That is my kind of recipe. 



No Bake Mini Cheesecakes

1 small box of instant cheesecake pudding
1 container of whipped topping
1 can of cherry pie filling
12 vanilla wafers, crumbled

Mix the instant pudding according to package directions. Gently fold in the container of whipped topping. Crush the vanilla wafers ( I place in a freezer bag and whack it with a rolling pin) and place in the bottom of your containers. Spoon in the pudding mixture. Top with the cherry pie filling. Enjoy. 



Shared over at 
Weekend Potluck at The Country Cook
Meal Plan Monday

Preheat oven to 375 degrees. In a large bowl, mix together the brown sugar, oil, molasses, and egg. In a separate bowl, combine flour, baking soda, salt, cloves, cinnamon, and ginger. Stir into molasses mixture. Roll dough into 1 inch balls. I used a small cookie scoop to keep the cookies consistent. Combine the granulated sugar and cinnamon in a small bowl. Roll each ball in cinnamon sugar before placing 2 inches apart on an un-greased cookie sheet. Or use parchment paper. Bake for 8-10 minutes. Cool on wire racks

Banana Crumb Muffins

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

A coworker brought this to work one day to share with me. I instantly fell in love with this and I knew I needed the recipe. She shared it with me and now I am sharing with you. What is not to love in the salad? Tastes like a cheesecake with little bits of strawberries and bananas without all the work or calories.

I absolutely love anything pumpkin and look forward to cooking with it in the fall. I came across this recipe and just knew I had to make it. I have never had a blondie and thought this was the perfect recipe to try first. I will admit I ate the majority of these for my breakfast everyday. 



They were so good with coffee and I just couldn't stay out of them. I know that sounds really bad doesn't it? We will keep that between us, OK? My family enjoyed them as well but probably not as much as I did. I did not have any pecans for these but they were still really good. Pecans would have taken this over the top though. Next time I will make sure I have those on hand for this.



Pumpkin Blondies  
2 cups all-purpose flour
1 Tablespoon pumpkin pie spice
1 tsp baking soda
¾ tsp salt
1 cup (2 sticks) unsalted butter, at room temperature 
1¼ cups brown sugar
1 large egg
2 tsp vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips 
1 cup butterscotch chips
1/2 cup pecans, chopped (optional) (I didn't have any)Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips and pecans.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.



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Linked up:
Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms
Foodie Friends Friday
Weekend Potluck @ The Country Cook

Fall is my absolute favorite time of year. The cool crisp air, the fall festivals, the colors, and all the yummy treats to make in the kitchen. After my Grandmother was placed in a nursing home due to illness I spent a lot of time with my Popa. I remember one time he took me to an orchard and we picked apples. It may not have even been an orchard but just a friend who had apple trees but I remember the excitement and the fun I had. I do not remember what we did with all the apples, just that slight memory that I carry in my heart of our special day. Yep, fall would be my favorite time of year!

I am so thrilled to be able to review The Harvest Table for Gooseberry Patch. I have been a fan of Gooseberry Patch for many years. I love the fact that the recipes they share are from home cooks just like me. Tried and true recipes with many handed down for generations. I read cookbooks like novels and I enjoy all the little tidbits of wisdom that is given throughout the book on the bottom of almost every page.


I will admit I wanted to try every recipe but my first recipe I tried was the Glazed Apple Cookies.
These little gems were the perfect taste of fall, little bits of apple with plump raisins throughout. I would recommend these to be small as they are more like a cake cookie and the bigger you make them the more they fall apart. I decided to share these with my family when I made them. I took these cookies and placed them in a disposable plastic clear cup, stacked them six deep, added a clear cellophane treat bag and a ribbon and they were the perfect little gift. When I delivered to my sister, her family was enjoying a fire in the backyard. Perfect fall treat on a cool night.

Glazed Apple Cookies

1 Cup Raisins
1 1/2 Cup Shortening
1 1/3 Cup Brown Sugar, packed
1 egg, beaten
2 Cups All Purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup milk
1 Cup chopped walnuts
1 Cup apples, peeled, cored, and finely chopped.

Place raisins in a microwave safe dish; add water to cover. Microwave on high for 4 to 5 minutes, until raisins are soft and plump. Drain well; set aside. In a separate bowl, blend flour, baking soda, and salt. Add half of flour mixture to shortening mixture. Blend in milk and remaining flour mixture; fold in raisins, walnuts and apples. Drop by teaspoonfuls onto ungreased baking sheets. 2 inches apart. Bake at 400 degrees for 9 - 10 minutes. Drizzle warm cookies with glaze. Makes 2 dozen.

Glaze

1 1/2 Cup powdered sugar
2 1/2 teaspoon milk
1/4 teaspoon vanilla extract
1 teaspoon butter, melted
1/8 teaspoon salt

Stir together all ingredients in a bowl.


The Oh So Good Crispy Chicken was the next recipe I tried. This was the perfect Sunday dinner at our house. The butter kept this chicken really moist and the parmesan cheese with the bread crumbs gave this an outstanding flavor without a lot of work. Simple throw together meal, which is what I like. This will for sure make it's way onto our dinner table for years to come.

Oh So Good Crispy Chicken

1/4 Cup Margarine
1/4 teaspoon garlic powder
1/4 Cup grated parmesan cheese
4 boneless, skinless chicken breasts
1/2 Cup Italian flavored dry bread crumbs

Melt margarine in a small saucepan over low heat. Stir in garlic power and Parmesan cheese. Dip chicken in margarine mixture; arrange in an ungreased 9 x 9 baking pan. Sprinkle bread crumbs on top. Bake, uncovered, at 350 degrees for one to 1 1/2 hours, until golden and chicken juices run clear when pierced. Makes 4 servings.

Thank you Gooseberry Patch for allowing me to review The Harvest Table.  I have really enjoyed this cookbook. Gooseberry Patch also gave me an extra copy just for you. You really need this cookbook and you have five chances to win!

Giveaway details...

1. Mandatory...Post a comment telling us what your favorite fall memory is here in the comment section.

2. Like Served Up With Love on Facebook, come back here and tell me you did. Already a follower, that works too, comment that you already are.

3.Like Gooseberry Patch on Facebook come back here and tell me you did, already a fan, just comment  that you already are.

4. Follow Gooseberry Patch Circle of Friends, come back and leave a comment, already a follower, just comment that you are already.

5. Share this giveaway on your facebook page, come back and let me know you did.

The winner will be chosen on October 17th and notified by email, so please leave your email address so I can contact you. If the winner has not responded in 24 hours, I will pick a new winner.

Please check out Gooseberry Patch's website for a complete list of cookbooks available, including The Harvest Table. Follow Gooseberry Patch's blog for Recipe Round Up, Featured Fridays, goodies, freebies and so much more!

Making my own popsicles bring back memories of my childhood. When we were kids we would fill ice trays up with kool-aid and have our own little popsicles.  They were such a treat for us back then. Both of my kids have been cursed by some kind of allergy to a food, their bodies purge the offender and then they will break out in hives. When our son started with this problem we had him tested. They could not figure out what he was allergic to. We were told it was a preservative or an additive and only trial and error would figure it out. We never really figured his out, thankfully he has pretty much outgrown his. His doctor told us he hopefully would do that. When our daughter started showing the same symptoms as he did it did not take us long to figure out what was wrong. The only thing we could figure out is that maybe it is red foods. We had her tested for red dye and other foods and again no answers. So here we are with her trying to figure that out. We know that ketchup and pepperonis cause her issues. We have been told to change up brands to decipher what it could be. She is not too willing to try these red foods just yet. If you pay attention to most candy, kids drinks, and popsicles you will notice a lot are red. She stays away from these foods.  I guess we drilled it in her head for so long she is scared to try them. Her doctor says she may never want to try these foods and that is OK. Hopefully when she is ready she too will have outgrown it. I try to make some fun foods for her that I know she can eat that are red. This watermelon lemonade being one of them. So I took this a step further and made her popsicles with it. The verdict, she loves them.

Watermelon Lemonade Popsicles


Watermelon Lemonade (recipe here)
small cups
popsicle sticks

Pour the watermelon lemonade into the cups and place in a glass baking dish and place in the freezer. Check these in about 30 to an hour, once they are a little frozen add your popsicle stick in the center and continue to freeze until hard. When ready, pull out of the freezer, run warm water around the cup until it releases and enjoy.

Salty and sweet the perfect combination.  I made these for a Christmas Bazaar I participated in last weekend.  My son helped me make them the night before.  He loved helping me do these.  He is considering taking culinary arts next year.  I am trying not to persuade him too much, I want this decision to be his and not mine.  He has said since he was little he wanted to be a chef. He also has a love of music and wants to be a singer. It is so hard to believe he is in tenth grade and his future is now in his grasp. I want the best for him no matter what he decides. He has turned into a wonderful young man and I could not be any prouder.

These pretzels are easy to make and make such a great gift.  My kids enjoyed what I did not sell of these.  Almond bark is the coating on these with sprinkles.  You could use any kind of topping on these, the possibilities are endless.