July is national blueberry month, so here is one of my favorite recipes using the lovely blueberry.
What you’ll need –
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup brown sugar
1/3 cup butter (softened)
1 tsp vanilla
2 ripe bananas
1 pint blueberries (2 cups)
Pre-heat oven to 375 degrees
Sift 2 1/2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cinnamon and put into a large mixing bowl. Make a well with the dry mixture.
Cut 2 ripe bananas into chunks and puree in blender. Add 2 eggs, 3/4 cup soft brown sugar, 1/3 cup softened butter, 1 tsp vanilla & blend again.
Pour wet mixture into flour mixture and stir well.
Gently fold in 1 pint blueberries.
Spoon mixture into greased muffin tins. Bake 25 minutes until risen. Cool in tin for 10 min, then cool on wire rack.
Yield, approx. 14 muffins
Fried chicken is the ultimate picnic food in the South, but unfortunately it is not very healthy. Here is an unfried version that will give you that crunch without having to fry the chicken in all that oil.
chicken breast (1 per person)
2 cups Cornflakes cereal
1/4 cup flour
2 egg whites, beaten
3/4 tsp Cajun seasoning (optional)
1. Pre-heat oven to 350 degrees
2. Coarsely grind Cornflakes in food processor
3. Put Cornflakes in shallow dish
4. Place flour in a separate dish (if you are using Cajun seasoning, blend this with flour)
5. Place egg in 3rd dish
6. Place chicken breast in flour, then egg, then Cornflakes
7- Cook in pre-heated oven approx. 30 min or until cooked through
Punch bowl cake is one of those desserts that you can really do whatever you like with it and it will probably taste ok in the end.
Here is the recipe I used for our dinner & Disney movie night for “A Bug’s Life”
1 box yellow cake mix (or you can use angel food cake)
4 medium bananas
1 can crushed pineapple
1 tub of cool whip (I use fat free)
1 box vanilla pudding
Milk & egg as needed for cake and pudding per directions
Prepare your cake mix as directed on package. Allow time to cool. Crumble.
Prepare pudding mix as directed.
In a punch bowl or other large bowl, layer cake crumbles, pudding, fruit, cool whip.
Top with remaining cool whip.
Chill in refrigerator.
I personally think this recipe tastes even better once all the layers have really had a chance to “mesh” with each other overnight.
I don’t know about you, but I sure do love smoothies! Something about a refreshing smoothie on a warm summer day.
We have lots of smoothies in our house. My kids enjoy them as a healthy dessert after dinner, and I find myself making them often in the morning for a healthy breakfast alternative.
What you need —
1/2 cup pineapple chunks
1/4 cup coconut water
1/4 cup nonfat vanilla yogurt
1 cup ice
Blend all ingredients until smooth and garnish with 1 pineapple chunk if desired
Tip – Save time with frozen or pre-cut pineapple
79 calories for this tropical smoothie
This little treat will satisfy that sweet tooth without hurting your waist line that you have been working so hard for with these summer months approaching.
What you need —
1 piece each kiwi, cantaloupe, pineapple
Skewer the fruit and drizzle with 1 tsp. Hershey’s chocolate syrup