Hello everyone! Sorry it has been a few days.  This last weekend was awesome!  We got to stay home with Alex all weekend, and this has not happened in at least 4 months.  I planned all of our meals so that I wouldn’t have to hear a thousand times, “What’s for lunch??? What’s for dinner??? I’m hungry again, what’s for my second dinner???”  LOL.  So, my favorite highlights of the weekend were the fruit salad, the quiche and the “play dough.”

We’ll start with the fruit salad.  This is not your traditional fruit salad, and there are two ways I make it.

Way #1

2 Cubed Mangos

2 Cubed Apples

1/2 to 1 cup of Black Berries

Handful of finely Chopped Mint

1/4 of a squeezed Lemon

Mix it up in a medium sized bowl and serve!

Way #2, which is how I made it this weekend and was a totally different flavor, but equally simple and delicious.

2 Cubed Pears

2 Cubed Peaches

1 Cubed Apple

About a handful of Strawberries-Cubed

Handful of finely Chopped Mint

Mix it all up in a medium sized bowl and enjoy the fresh taste of summer.

Please don’t leave out the mint, it is really what makes the “Ooh and Aahh, and Mmmm.”


Spinach, Zucchini, and Tomato Quiche

Next we have our quiche.  This was my first time making quiche, but I have always loved it.  I followed a pastry recipe I already had, and then winged it from there. Here’s what I got, and what I got was delicious!

Flaky Butter Pastry:

2 1/2 cups All Purpose Flour

1/2 tsp. Salt

1 cup of Chilled Butter, cubed

1/2 cup of Iced Water

In a mixer, combine the flour and the salt.  Slowly add the butter in until the mixture resembles crumbs.

Stir in the water until dough forms a ball.

Wrap the ball of dough in plastic wrap and refrigerate for 4 hours.  Well, I popped mine in the freezer for about 1/2 an hour while I prepared the rest of the ingredients and it worked just fine.

While the dough is getting chilly, move on to sautéing the following ingredients:

2 Zucchinis

2 Tomatoes

1 10 oz bag of Spinach

1/4  Cup of finely chopped Chives.  (I used the dehydrated ones because I had them on hand already).

1/2 Cup of Whipped Cream Cheese

1 1/2 Cups Shredded Mozzarella Cheese

1 1/2 Cups Shredded Colby Jack Cheese

Cover the pan in olive oil and begin with the zucchini, then add the tomatoes and the chives.

Slowly add the spinach by the handful, covering the pan in between to thoroughly steam the spinach.

Once all of the spinach is cooked, begin added the cheeses, starting with the whipped cream cheese, until everything is melted in one big sloppy hot mess. 🙂

Turn off the heat, and set aside.

Now, Whisk together the following:

6 Large Eggs

1 1/2 Cups Whole Milk

2 tsp. Garlic Salt

2 tsp. Onion Powder

2 tsp. Pepper

Set aside

Preheat the oven to 375 degrees.

Take out the pastry from the freezer, or fridge.  On a floured surface, roll out the dough to fit a 13x9x2 inch baking dish.

Cover the entire dish in butter or margarine so the pastry doesn’t stick to the pan.

Lay out the rolled pastry in the dish and pinch all of the sides under, as if to form a barrier at the rim of the dish.

I had left over dough, so I rolled it out and used tiny star cookie cutters to top the quiche.

In the dish, add all of the ingredients and slightly mix together.

Pop it in the oven for 40-50 minutes.

Here’s what it will look like about an 1 hour later, with 10 minutes cooling time and 5 hungry people.


I made this for breakfast and had it done by 9:30 am, so you can do it, YES YOU CAN!  I think by 10:45 only half was left, and by 9 PM, about 2 large pieces remained.

Home Made Play Dough

I got this recipe for play dough from the Family Fun Web site and it worked out great.

1 cup flour
1 cup water
1/2 cup salt
1 tsp. vegetable oil
1/2 tsp. cream of tartar
Food coloring, optional

Time needed: Under 1 Hour

1. Mix all ingredients together in a saucepan and cook over medium heat until the mixture holds together (keep mixing or it will stick to the bottom of the pan).
2. When the clay is cool enough to touch, your child can knead it on a floured board.

When you are done playing with it, store it in a zip lock bag in the refrigerator.  It should last a couple of weeks.

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DSCN3322Who is this guy???  Oh it’s Hulk Hogan.  Wait, no, it’s my husband, that’s right!

Well, this is all the fun we had with our clay.  We made kittens, gnomes, and mustaches.

Hope you enjoy it as much as we did!

Email me at Bananasblog@hotmail.com regarding updates, questions, or ideas.  Thanks for reading!


I made a batch of these suckers…they’re really just chocolate chip cookies with sprinkles, two kinds!  Because I love sprinkles and so do the kiddies.

Let me tell you a little bit about my husband, Alex.  A cookie has to be perfect for him to eat more than the one he is tasting for your pleasing.  His cookies have to be perfect.  Perfectly baked, perfectly textured.  So, I am always trying new cookie recipes, and so far there are only two that he loves, these and another recipe that I conjured up—-more to come later on that, the recipe list for that is a blog all in itself.  So, needless to say, I sent him to work with a bag for the shop, and he ate the whole thing himself through out the day.  It made me proud. 🙂

So here is the recipe:

2 1/4 Cups Flour

1 Tsp. Baking Soda

1 Tsp. Salt

1 Cup Butter (Please, Oh Please, do not use margarine when baking, I don’t care if your mother says its ok).

3/4 Cup Granulated Sugar (Another note, use brand name sugar, it really does make a difference, especially when it’s powdered).

3/4 Cup Brown Sugar (Especially when it’s brown too).

4 Tsp. Vanilla Extract (I know it seems like a lot, and most recipes only call for one, but I really think vanilla extract rocks and you should use as much as you want).

2 Large Eggs

2 Cups Chocolate Chips

1 Cup Sprinkles (the rectangle ones, not the dots, use those for the topping).

Preheat the oven to 375 degrees

Cream butter and sugars, and add the eggs one at a time.

Add together all other dry ingredients.

Slowly add dry ingredients to wet ingredients.

Lastly add the sprinkles and the chocolate chips and mix well.

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Measure by heaping tablespoons and drop on an ungreased baking sheet, I like to use non stick foil to cover the sheets for easy cleanup.

Sprinkle with dot sprinkles.

Bake for 8 – 10 minutes, or until golden brown.

This recipe makes about 4 dozen cookies…it all depends on how big or small you make your cookies.

Enjoy!  Isabella did!