Frozen Banana "Custard" with Chocolate Sauce

This is probably one of the yummiest guilt-free desserts I have ever had!  Ripe bananas are naturally creamy anyway, so when you freeze and puree them the consistency is just like frozen custard or ice cream.  Very yummy and EASY!

4 oz. semisweet chocolate chips
5 ripe bananas, peeled and cut into small pieces, frozen
1/4 cup + 3 Tbsp milk or half & half, divided
1/2 tsp. vanilla extract


Combine chocolate chips and 3 Tbsp milk or half & half in a mivrowave-safe bowl and mivrowave on high until just melted in 30 second intervals.  Whisk until smooth.


Place bananas in a food processor and pulse until broken down.  Add milk and vanilla and process until smooth, scraping down sides of bowl once or twice as necessary.  (A blender will work as well.)


Scoop banana puree into dishes and top with warm chocolate sauce.  Serve immediately.


recipe from all you magazine
picture is borrowed from all you magazine until I get my camera fixed!

Homemade Taco Seasoning

I've been making this for about a year now which means I haven't bought those little packets in about a year!  It feels good knowing that my little family is getting a few less preservatives in their tummies!

1/4 cup chili powder
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 oregano
1/2 tsp paprika
1 tsp salt
1 tsp pepper





Mix all the ingredients above in a small bowl.  Keep fresh in an air tight container for up to 6 months.

Double or triple recipe as needed. 

To use:  substitute 2 rounded Tablespoons for 1 packet of taco seasoning. 

**You can also kick up the heat a notch by adding in 1 teaspoon of red pepper flakes!!**

Recipe courtesy of Smashed Peas and Carrots

(the picture is too until I get my camera fixed!)

(Ssshhhh....Zucchini) Chocolate Chip Mini Muffins

So I'm pretty sure that my oldest daughter could win the award for "pickiest palate."  I mean really, I'm pretty sure I can count on two hands all of the things she will eat. 

One of them is chocolate chip muffins and she has been begging me to make them for her for breakfast.  I have a bit of a hard time with this.  How is this appropriate for breakfast?  It's basically a cupcake with no icing!  

So...I did some "doctoring" without her knowing and I feel much better about her consuming these before school.  She doesn't even realize there is zucchini in them because they are SO yummy!  

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg (lightly beaten)

1/2 cup vegetable oil

1/4 cup + 1 Tbsp.milk 

1 teaspoon vanilla extract

1 cup peeled and shredded zucchini

1/2 cup milk chocolate chips (can also use miniature or semi-sweet)

In large bowl stir together dry ingredients: flour, sugar, baking soda, cinnamon and salt. In a separate bowl combine the liquid ingredients: egg, oil, milk, and vanilla and mix well.  Add to dry ingredients.


Mix only until moistened. Gently fold in zucchini and chocolate chips.  Fill greased or paper-lined mini-muffin cups two-thirds full. You can also make 12 (or more) regular sized muffins instead.


Bake at 350 degrees F for 15 to 18 minutes for mini-muffins and 20 to25 minutes for regular sized muffins or until toothpick inserted in center comes out clean.