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My mom gave me this recipe and it's nice and sweet. I normally use three medium-large sized bananas. Nuts can be added, if desired.
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Serve with our Lentils with Chia Seeds for a complete meal; it can also be served at room temperature the next day.
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These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.
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Baked in a bundt pan to feed a crowd, this delicious sour cream coffee cake has a cinnamon swirl in the middle.
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This chocolate version of the Italian favorite contains cocoa, miniature chocolate chips, and chopped nuts.
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Whole wheat linguine is tossed with thin pieces of ham, toasted walnuts, and shallots, then sprinkled with freshly shredded Parmesan cheese and parsley in this easy pasta skillet that's great the day after a big ham dinner.
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This is a make-ahead, multi-layered pie that is better on the second day than the first. The first layer is a sweet, cooked pineapple filling that is spread onto a prepared pie shell. The second is a whipped, cream cheese filling. Alternate the layers and the pie is ready to pop into the oven to bake. Chill and serve with whipped cream.
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A sweet, buttery cocoa filling is poured into a prepared pie pan and baked. While still hot, holes are pricked in the pie and a luscious fudge sauce is spread over the top. Sweetened whipped cream is then spooned over the fudge layer, and more sauce is drizzled over that.
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Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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Carrot banana bread is a new twist on the traditional banana bread recipe. Make for gifts during the holiday season!
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Cottage cheese, Greek yogurt, and nuts make this baked oatmeal a great option if you are looking for a satisfying, protein-packed breakfast.