Roasted Banana Pudding

Roasted Banana Pudding 
5 ripe unpeeled medium bananas (about 2 pounds)
2 cups half-n-half
2/3 cup sugar, divided
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 (12-ounce) container frozen whipped topping, thawed and divided
45-55 vanilla wafers, divided
  • Preheat oven to 350°.
  • Place bananas on a jelly-roll pan covered with parchment paper.
  • Bake at 350° for 20 minutes.
  • Remove 2 bananas; cool completely.
  • Peel and cut into 1/2-inch-thick slices.
  • Bake the remaining 3 bananas at 350° for an additional 20 minutes.
  • Carefully peel and place the 3 bananas in a small bowl, and mash with a fork until smooth. *The original recipe calls for 3 sliced bananas and 2 mashed bananas. If you want more banana pieces in your pudding you may want to do this.
  • Combine half-n-half and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).
  • Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk.
  • Slowly add hot half-n-half mixture to sugar mixture, stirring constantly with a whisk. It’s very important that you mix these together very slowly and stir constantly. If the hot mixture is added too quickly it can cook the eggs! So take it slow and don’t stop whisking!
  • Return this combined mixture to pan.
  • Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat.
  • Add mashed bananas, butter, and vanilla, stirring until butter melts.
  • Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. If you don’t have a large enough bowl, fill the bottom of your sink with ice.
  • Fold half of whipped topping into pudding.
  • Spread 1/2 of the custard evenly over the bottom of an 8x 8-inch baking dish. Top evenly with vanilla wafers and half of the banana slices.
  • Spoon remaining custard over banana slices.
  • Repeat procedure with vanilla wafers, banana slices.
  • Spread remaining half of whipped topping evenly over top.
  • Crush several wafers; sprinkle over top of whipped topping.
  • Refrigerate for 1 hour or until chilled.

I’M A KEPT WOMAN

My mom sent me this recently and oh how true it is!!


I Am a ‘Kept‘ Woman

You see, there were a few times when I thought I would lose my mind, But GOD kept me sane. (Isa. 26:3)

There were times when I thought I could go no longer, But the LORD kept me moving. (Gen 28:15)

At times, I’ve wanted to lash out at those whom I felt had done me wrong, But the LORD kept my mouth shut. (Psa. 13)

Sometimes, I think the money just isn’t enough, But GOD has helped me to keep the lights on, the water on, the car paid, the house paid, etc…, (Matt. 6:25 -34)

When I thought I would fall, HE kept me up. When I thought I was weak, HE kept me strong! (I Pet. 5:7, Matt. 11:28-30)

I could go on and on and on, but I’m sure you hear me! I’m blessed to be ‘kept‘.

I’m “Kept” by the Love and Grace of God

God doesn’t give you the people you want, He gives you the people you NEED,…. To help you, to hurt you, to leave you, to love you and to make you into the person you were meant to be.

Peace Be With You Throughout Your Day!

POLITICALLY INCORRECT but OH SO FUNNY!!

Nativity scene in the nation’s capital this season. The Supreme Court has ruled that there cannot be a Nativity Scene in the United States Capital this Christmas season. This isn’t for any religious reason. They simply have not been able to find Three Wise Men in the Nation’s Capitol. A search for a Virgin continues. There was no problem, however, finding enough asses to fill the stable.

ACCENTUATE THE POSITIVE

Life is funny and so unpredictable and as I recently wrote for a guest post for a friend changes in a heartbeat.  There are so many things going on that I can’t even begin to discuss or describe yet, but I can start by realizing that our journey began with my father in law’s phone call asking for help.  I also know that whatever else is headed our way I will always ACCENTUATE the POSITIVE, because I refuse to live in the past or believe that there is no future.

CranBlackberry Sauce

A new twist on an old standard – YUMMY!

CRANBLACKBERRY SAUCE
1 cup orange juice with pulp
1 bag cranberries, washed and sorted
1 box blackberries, washed and sorted
1 kiwi, diced
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
  • Wash cranberries and drain in colander. 
  • Mix orange juice and sugar in saucepan until dissolved. 
  • Add cinnamon and orange peel. Stir well.
  • Add the cranberries and simmer over medium high heat until bubbling, stirring often. 
  • When the mixture begins to boil, reduce heat. Cook 10 minutes uncovered or until all cranberries have ’popped’. 
  • Sauce will thicken as it cools. 
  • Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups

***I like to make a double batch at Thanksgiving and freeze half for Christmas.

SLOW COOKER APPLE SAUCE

Slow Cooker Apple Sauce
8 cups diced apples (peeled and cored)
1 cup golden raisins
1 cup light brown sugar
1 tablespoon ground cinnamon
1 dash freshly grated nutmeg
4 tablespoons unsalted butter
1/2 teaspoon Sea salt
2 teaspoons pure vanilla extract

  • Put all the ingredient in a slow cooker and mix thoroughly.  
  • Cover and cook on high until apples are tender, about 3 hours.
  • Add raisins last hour.
  • This produces a  yummy salted-cinnamon-vanilla-caramel sauce that coats the apples and will thicken slightly upon cooling.  
  • Cool uncovered for a thicker sauce.

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TIME TO TAILGATE!

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!