The good news is that I have found a great way to get my ice cream fix and be a little more healthy.  I had heard of banana ice cream before, but I just figured it was ice cream flavored with banana.  I found out that I can make a tasty frozen treat with a banana though and no dairy required.

There are a few ways that you can make this tasty goodness, and the way I tried it is depicted below.  I found out today about something called a Yonana that I might be looking to purchase in the near future.  It is a machine that turns bananas and fruit into frozen treats.  Watch the video to learn more about the Yonana.

                                      

Now I know many people might not share my enthusiasm for pickles, and that is okay.  As long as you enjoy a pickle here and there, I have no beef with you.  Now if you were to tell me you didn’t like pickles at all, I would think you were definitely a loon.  Anyways, I have been making pickles at home for the past couple of years from our homegrown cucumbers and let me tell you, they are even better than any store bought pickle.  I found an infographic with the very recipe I have been using.  So if you want to make your own delicious pickles, you can too!

                                      

Ingredients:

• 1 small onion, chopped
• 3 tbsp butter
• 3 tbsp flour
• 1 can (14-1/2 ounces) chicken broth
• 1 c. milk
• 1-1/2 cups shredded Monterey Jack cheese
• 3 c. shredded cooked chicken
• 6 c. chopped broccoli
• 2 eggs, lightly beaten
• 3/4 c. dry bread crumbs
• 1 jar (6-1/2 ounces) diced pimientos, drained
• 1/4 c. minced fresh parsley
• 1/2 tsp salt, optional
• 12 lasagna noodles, cooked and drained

What to do:

• In a large saucepan, sauté the onion in butter. Mix in flour until blended thoroughly. Gradually add chicken broth and milk. Bring to a boil; cook and stir for 2 minutes or until properly thickened. Remove from heat and stir in cheese. Pour 1/3 cup each into 2 greased 8-in. square baking dishes and set aside.
• In a mixing bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt. Spread about 1/2 cup over each lasagna noodle. Roll up the noodle and secure ends with toothpicks.
• Place 6 rolls curly end down in each baking dish. Top with the remaining cheese sauce.
• Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 40 minutes. Uncover and bake another 5 minutes until bubbly. Remove toothpicks and enjoy!

                                      

It’s a recipe book, but one that you help put together.  I am gathering recipes from family and scrapbooking them.  Any family member that gives a recipe will write a small note on a note card for the person you are creating the book for so you can include it beside the recipe.  It will take some effort on your part, but it will be worth it.   I saw it just yesterday on the Rachael Ray show.  Nancy O’Dell created this recipe scrapbook, and it is so special and meaningful for any member of the family.  I will be creating a couple of these books for my new sister-in-law and a recently married cousin.  If you’re new to scrapbooking like I am, then take a look to see what Nancy O’Dell has to say about it.

                                      

Peanut Butter Frosting

• 1/2 cup better, softened
• 1 cup peanut butter (creamy)
• 3 tablespoons milk (or as needed)
• 2 cups confectioners’ sugar

1. Beat the peanut butter and butter in a medium bowl with a mixer.
2. Slowly mix in the sugar, and once it starts to thicken, add milk in 1 tablespoon at a time until all of the sugar is mixed and the frosting is thick and easy to spread.
3. For it to be nice and fluffy it will take about 3 minutes.

Just so you aren’t leaving this recipe without some knowledge, I found a peanut butter infographic to share with you all too!  I never knew so many great facts about peanuts and peanut butter.

                                      

So the tasty recipe for today is obviously going to be pumpkin themed.  It’s pumpkin cheesecake from Paula Deen, which is so tasty!  I included the video so you can see how easy it is.  For you to start off, here are the ingredients:

Crust -

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted butter

Cheesecake -

• 3 packages cream cheese (8 oz.), room temperature
• 1 can pureed pumpkin (15 oz)
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Watch how Paula puts it all together.  Get this, it tastes even better than it looks! I topped mine off with caramel sauce and a pecan with some whipped cream on the side.

                                      

Ingredients:

• 1 small red onion
• 6-8 tomatillos, husked and rinsed
• 1 serrano chile pepper, stemmed and seeded
• 1/2 cup chicken broth (low sodium)
• Salt
• Pinch of sugar
• 8 corn tortillas
• 3 cups shredded chicken (baked or store bought rotisserie)
• 2 1/2 cups shredded mozzarella or Monterey Jack cheese
• 1/3 cup fresh cilantro
• 2 tablespoons extra-virgin olive oil, more for greasing
• 3/4 cup crumbled feta cheese

Directions:

• Preheat the oven to broil.  Slice the onion in half.  Use one half to cut into thin rings, and set those to the side.  Put the other half of the onion, tomatillos, and the serrano pepper on a foil lined baking sheet and broil them for about 8 minutes, turning as needed.  After broiling move the veggies and any juices to a blender, add in the broth and puree.  Season with 1/2 teaspoon of salt and sugar.
• Prepare the tortillas by stacking them and wrapping them in a damp paper towel.  Microwave them for 1 minute and keep them covered afterward.  Mix together the chicken and two cups of shredded cheese in a bowl.  Using a spoon, add in the mixture to the middle of each tortilla, add a couple cilantro leaves and roll the tortillas up.  In a lightly oiled 9×13 baking dish line up the enchiladas and brush them with 2 tablespoons of olive oil.  Broil until the tortillas are crispy and golden, about 3 minutes.
• Pour on the tomatillo sauce on top of the enchiladas and top it off with the remaining shredded cheese.  Broil it for 3 to 5 minutes and finish it with the onion rings, feta cheese, and cilantro for garnish.