Sunday, January 4, 2015

Super Easy Breakfast

Short and sweet this is a variation of the morning oatmeal I posted a couple of days ago.  This is the healthy if you want a decadent treat toss in a really only need a few....chocolate or carob chips and voila!  Your oatmeal tastes like a Reeses Peanut Butter Cup!!!! Oh Ya!!!

You will need:
1 Banana
1/2 Cup Quick Cooking Oatmeal
14 t. salt
1 Cup Water
1 T. Honey ( I buy local honey; but you use whatever honey is your favorite)
Large tablespoon of peanut butter

Combine oatmeal salt and water in a microwave safe bowl and microwave on high for 2 minutes.
Meanwhile slice your banana.
Top with banana, honey and peanut butter then enjoy!

Yes that's all there is to it! This is a large breakfast for me but perfect for my husband.  For small children this would probably serve two but to make more just double the ingredients!


Saturday, January 3, 2015


Last year Chiquita hosted a fantastic recipe contest; 8 weeks long with one winner each week taking home a $4,000....yes $4,000 cash prize.  Now last year isn't all that long ago since we are still in the first week of 2015 .... so I thought I'd share another one of my losing recipes from that contest.

Now just 'cause this recipe didn't win doesn't mean it isn't a keeper treat!  My neighbors all round the house are my taste testers and  the results were unanimous; everyone loved it.....yes they do give me REAL feedback when I'm recipe experimenting.....

So is the recipe for Banana Pumpkin Pecan Cheesecake will take you about the same amount of time to make these as it does to type the title!  (New Year's resolution: SHORTER RECIPE TITLES!)


24 Pecan Shortbread Cookies divided (3 cups when crushed into crumbs)
½ C. plus 1 T. Butter divided
1/8 t. Pumpkin Pie Spice
2 ripe bananas
1 can pumpkin pie filling (15 oz)
2 T. Orange Zest
1 C. Brown Sugar firmly packed divided
2 eggs
8 oz Cream Cheese room temperature
1 Cup Pecans chopped

Pre heat oven to 350 degrees
Line 13 X 9 baking dish with parchment paper or aluminum foil, extending foil/paper over sides by 2 inches to allow for easy removal from baking pan. Coat with nonstick spray.
Pulse blend 20 (2 1/2) cups) pecan shortbread cookies and pumpkin pie spice until you have just crumbs.
Add 5 tablespoons melted butter and mix well.
Press the cookie crumb mixture evenly onto bottom of baking pan and bake for 15 minutes.
Mix the remaining 4cookies (1/2 cup crumbs), ½ cup brown sugar, 4 tablespoons butter and chopped pecans until crumbly. Set aside.
Blend together the bananas, pumpkin pie filling, orange zest, eggs, cream cheese and ½ cup brown sugar until smooth.
Pour batter over cookie crumb crust and top with pecan/cookie crumble.
Bake in center of preheated 350 degree oven for 45-50 minutes until set.
Remove from oven and cool on rack until room temperature.
Remove from baking pan, fold down the foil or paper and cut into squares.