Tuesday, September 29, 2009

Banana Split Ice Cream Cake

This is one of Sean's favorite deserts. I love it because it is easy to prepare, serves a lot of people and keeps in the freezer for up to three months!!

Prep Time: 10 minutes
Bake Time: 10 minutes
Serves: 16-24 (depending on your generosity)
Cost: approx $6.00


Graham Crackers ($.50)
1/2 stick of butter melted ($.25)
4 bananas sliced thinly-fresh or frozen ($.50)
1 quart strawberry ice cream softened($2.00)
1/2 jar of hot fudge topping ($.75)
1 small tub whipped cream topping ($1.00)
pecans ($.50)

Crush graham crackers until equal to 4 cups. Mix with melted butter and press into bottom of a 9 x 13 pan. Bake at 325 for 10 minutes or until crust is set. Let cool.

Place layer of bananas over crust. Pour on warmed hot fudge topping. Spread an ice cream layer evenly over the hot fudge. Top with a layer of whipped cream. Sprinkle with pecans.

Cover and freeze for 3 hours before serving. Refreeze any unused portion and store for up to 3 months.

Monday, September 14, 2009

Grilled Pizza

In celebration of my beloved, Sean's, 37th birthday we celebrated with pizza. I seriously had doubts about putting raw dough on the grill, but it worked well and exceeded our expectations. Not only is this the easiest pizza ever, but there is no clean up. Got to love that!

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 9
Cost: Approx. $2.25

3 1/2 cups flour ($.25)
1 envelope Yeast or 2 tsp bulk yeast
1 tablespoon sugar
1 teaspoons salt
1 1/3 cups very warm water
1/3 cup olive
Italian Spice Seasoning
Tomato sauce ($.50)
Mushrooms (0ther toppings as desired) ($1.00)
Shredded mozzarella cheese ($1.50)

Combine all dry ingredients setting aside 1/2 cup of flour. Add 2 Tbsp. of olive oil to warm water. Pour into dry ingredients and mix well. Knead dough adding in 1/2 cup of flour until no longer sticky. Separate into 9 pieces and roll flat.

Brush olive oil on both sides of dough and place directly on the grill. Allow to cook 3-4 minutes or until crust is easily turned. Add sauce, seasoning and toppings. Cook and additional 10 minutes or until cheese begins to bubble.

Saturday, September 5, 2009

Ginger Waffles with Raspberry-Peach Sauce

The kids pooled their money and bought a waffle maker a few weeks ago. They've announced that Saturday morning is officially waffle day which works out well since they sleep in a bit and wake up in shifts. Waiting for the next waffle is just about as tortuous as having to wait for the bathroom around here. So I've been on the search for a a healthy, whole grain waffle. I think this morning we found it! This recipe is adapted from the Weight Watcher's Cookbook, Comfort Classics.

Ginger Waffles with Raspberry-Peach Sauce

Prep time: 5 minutes
Cook time: Varies
Cost: Approx. $3.00
Serves: 12


1 cup of frozen raspberries ($.25)
1 can of peaches drained ($.75)
2 Tbsp apple juice
3 Tbsp honey
1 tsp vanilla extract

1 1/2 cup flour ($.25)
1 1/2 cup whole-wheat flour ($.25)
6 Tbsp sugar
3 tsp ground ginger
3 tsp baking soda
3 1/2 cup milk ($.50)
4 eggs separated ($.50)
4 Tbsp butter melted ($.25)

Place all sauce ingredients in blender and puree until smooth. Set aside.

Beat egg whites until they form a soft peak. Set aside.

Mix dry ingredients well and set aside.

Whisk milk, egg yolks, butter and 1/2 tsp vanilla. When blended add dry ingredients slowly while mixing constantly. Finally, fold in egg whites gently.

Prepare waffles. Serve immediately with sauce.