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.

DSCN3318 DSCN3320

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!


The night before last I was looking at foodgawker.com and saw some corn fritters, so I decided to take a stab at em.  I didn’t use a real recipe, I just sort of made it up as I went.  Here is what I got.

2 Cans of Whole Kernel Corn

1 Egg

1/2 Cup Yellow Cornmeal

3 Heaping Tbs. White Flour

4 Tbs. Milk

A couple sprinkles of Garlic Salt

A couple sprinkles of Onion Powder

A couple sprinkles of Pepper

Drain the corn first, then add to a large bowl.  Mix all of the ingredients together, except the milk.  Slowly add the milk as needed for consistency.  The corn batter should stick together slightly.

Heat a skillet with 1/2 margarine and 1/2 vegetable oil.

Use a heaping table spoon of batter for each cake, and flatten once in skillet.  Cook until each side is golden brown.


They were delicious, and definitely worth the calories.

I love southern cooking, it really keeps the fat in there. 🙂

Here’s how they should look:


If you try my recipe, let me know how you like it, or any of my recipes for that matter.

And, if you have any recipes of your own for this, or anything else you’d like me to try out, Send me an email at BananasBlog@hotmail.com

I hope to hear from you (whoever “you” are) soon.

Really, really, soon, because NO ONE has emailed me yet, and I am starting to wonder if I am “blogging” to myself? I sure hope not!