Posted in appetizers/snacks, Desserts, Food, Kids in the Kitchen, No-Bake

Bananas and Berries Frozen Graham Bars

As some of you might know, I am a coupon girl! I never leave the house without a fist full of carefully selected coupons when I am headed to the grocery store. I have the “SnipSnap” App on my phone so I can get a deal nearly everywhere I go. Well, last week there was a sale on graham crackers and I had coupons to reduce the price to 75 cents per box. I bought 6 boxes. We were headed out of town for a week and I thought they would be a great car snack to pack for the trip. When I arrived home with my groceries, M spied a cool recipe on the back of one of the graham cracker boxes and she asked if she could make the recipe for dessert. She said that it was a no-bake recipe. I was delighted because it was too hot to turn on the oven to compete with the air conditioner.
The next day, I headed to work and M made the frozen graham cracker recipe. We have an agreement that while Dad and I aren’t home, no ovens or blenders are to be used without permission. The original recipe called for pulsing the fruit in the blender. Instead, M chopped the fruit and added it to the yogurt mixture. When I arrived home from work, I was thrilled to see her creation and ohhhh, they were so yummy and refreshing. They were gone in no time at all!
Below, I have listed our adapted recipe but have included the website for the original recipe as well.

Bananas and Berries Frozen Graham Bars

10-1/2 cinnamon topped graham crackers, broken into quarters to make 42 rectangles
1/2 cup fresh strawberries, sliced
1/2 cup bananas, mashed
1/4 cup blueberries, sliced
1 cup vanilla nonfat Greek-style yogurt
1 cup frozen whipped topping, thawed

Line a 9-inch square pan with waxed paper, placed so paper extends over the sides of the pan . Arrange half the graham cracker pieces, in 3 rows on bottom of pan.
In a medium bowl, combine strawberries, bananas, and blueberries. Add the yogurt and whipped topping; mix well. Spread fruit and yogurt mixture over graham cracker pieces. Top with remaining graham crackers aligning to match the graham cracker pieces on bottom layer.
Place in the freezer for 4 hours. Use waxed paper handles to remove dessert from pan; cut between graham crackers to form bars.

Original website:

Posted in Baked goods, breakfast, Brunch, Food, lunch box

Bountiful Blueberry-Banana Loaf

I have been complaining for weeks about the price of blueberries. This week, I was thrilled to see that the price has dropped to $1.49 a pint. Wow, that’s a great price!
Naturally, I bought 6 pints with the hopes of going back to the store again today to stock up on several more. I was going to stick with basic blueberry muffins until I realized that I had a few overly-ripe bananas on the counter. This recipe for Bountiful Blueberry-Banana Loaf is moist and delicious. I’m glad I was able to snap a picture of the bread after slicing it because it didn’t last very long. The addition of wheat germ really adds flavor, texture, and a nutritious boost to the recipe.

Bountiful Blueberry-Banana Loaf

1 cup flour
½ cup whole oats
2 tablespoons wheat germ
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup margarine or butter, melted
½ cup sugar
2 large eggs
1½ cup very ripe bananas, mashed
1 cup fresh blueberries
½ cup chopped pecans
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Grease a 9″ loaf pan.
In a medium mixing bowl, combine flour, oats, wheat germ, baking powder, salt, and baking soda.
In a large bowl mix the sugar, margarine or butter, and vanilla. Add the eggs, one at a time, and mix in the bananas. Pour dry mixture into the wet mixture and combine. Do not over mix. Fold in blueberries and nuts.
Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Cool for 10 minutes. Remove from loaf pan and continue cooling on wire rack.