Archive for the ‘Simply Delicious’ Category

Click here to listen Meg Hutchinson–Seeing Stars  While you are reading and cooking, please enjoy one of my favorite songs.

We all need to be comforted every now and then.  A child curls up on her mother’s lap and finds comfort from the “scaries” of the world; a lover clings to their “other’s” hand on life’s roller coaster ride; a friend weeps on another friends shoulder.  Comforting each other is a major part of relationships. 

When there’s a death in my community, the churches and neighbors gather around to comfort the families who are grieving. When my late husband died in 2005, the house was full of “comforters” and while I can’t tell you everyone who was there, I still carry their presence in my soul.  The comfort they gave to me then is still with me today.  When something takes me back in memory to that time, they are waiting there also to offer their comforting words and presence.

Only once in the New Testament  are we told that Jesus speaks and says, “Be of good comfort”, and that’s  in Matthew 9:22

“But Jesus turned him about, and when he saw her, he said, Daughter, be of good comfort; thy faith hath made thee whole. And the woman was made whole from that hour.”
The Greek word used there which is translated “comfort” actually means “to be of good cheer”.  Isn’t it ironic that in times when we are speaking comfort to someone who may be sad, or afraid, that we are actually encouraging them to be of good cheer?  I know when my late husband died, I felt anything but cheerful. I was as far away from cheerful as the sun is from the earth, as east is from west.  I can remember even grieving not only the loss of my husband and friend, and all he was to me and our family, but also grieving that happiness had left me.  I also remember the first time I laughed again.  But, it is what we have hope for, that even in the most dire circumstances, one day the sun will shine again, one day our hearts will leap within us, and we will find that comfort has truly returned to us and we are “of good cheer.”

Right now, Americans need to be comforted, we need to be reminded to “be of good cheer”.  Many are frightened about the future, and we have reason for concern.  However, we should not let fear rule us. Especially those of us who are Believers in the Son of God need to remember that there is one greater within us than the one who is in the world, and this One is the Holy Spirit. We also need to remember that “if God be for us, then who can be against us!”  I encourage you to “take comfort and be of good cheer”.

If you are like me, there are days when you need “comfort food”!  Of course, the best food to take comfort in is not the kind we eat, but the very Word of God!  However, if you need the kind that comforts the body, I’ve got just the thing!  Try my Tortellini and Shrimp Alfredo pasta dish.  I have to confess that I stole this one from my husband –well, I added my own little take on it(tomorrow, March 3rd, is the second anniversary of our first date and Friday we will have been married 19 months!  I’m so thankful that God blessed me with a “new” husband, and he is the best husband in the whole wide world–for me!) He’s also a great chef– and the cause of most of the pounds I’ve gained since we got married!

This recipe is quick (it takes less than 30 minutes, add a salad and some nice Texas toast or Ciabatta bread, with a little melted garlic butter brushed on and you’ve got dinner!) 

Tortellini and Shrimp Alfredo


1 bag of frozen 20-30 count per pound medium shrimp (make it easy and get the peeled, deveined, cooked shrimp–remember this is supposed to be comfort food!)

1 bag of Barilla’s Tortellini (spinach and cheese or whatever you prefer)

2-3 Tbls Olive Oil

2-3 cloves garlic or 1/2- 1 Tsp from a jar of fresh minced garlic

Fresh ground black pepper and fresh grated sea salt to taste

5-6 leaves of fresh basil (more or less to taste)

1 Jar of Tomato Alfredo sauce  (if you don’t like tomatoes then use just the plain Alfredo sauce)

Couple of ounces of fresh Parmesan cheese (optional)

a handful of fresh baby spinach  (washed, drained, dried) or 1/4 cup of thawed frozen spinach, drained and squeezed dry with paper towels

Putting it all together—

  • Peel and devein your shrimp (or do like I do and buy the ones already prepared. I do remove the shell that’s left on the tails, but I try to keep the “tail meat” intact!) I use one bag of 20-30 ct. size shrimp– or whatever the grocer has on sale for that week. If the shimp are frozen I dump them into a pot of lightly salted boiling water for about 2 minutes. Drain and hold.
  • Prepare package of Barilla Tortellini (you can also use the larger Tortelloni if you wish)– I like to get in some extra nutrients so I use the spinach and cheese stuffed)  or you can use the type of Tortellini that you find in the refrigerated section of your grocers.  Cook according to directions. Drain and hold.
  • On medium heat, In a  deep saucepan or the bottom of a large dutch oven, (pre-heat your pan) then pour about 3 tablespoons of extra virgin olive oil.
  • Saute 2 cloves of minced garlic. (I cheat and use the garlic that comes in a jar– I use about 1/2 teaspoon or more, I like garlic!)
  • Add in some fresh chopped basil, about a 1/4 cup. Saute for about one or two minutes.  You can use more or less to your own taste. I like basil and grow it from spring til late fall in planter boxes on our deck railings and in my herb garden both! 
  • Add in spinach. If you are using fresh spinach heat until nicely wilted.
  • Pour in one jar of Tomato Alfredo sauce  and stir——-(or make your own from heavy cream and Parmesan cheese–it only takes a few minutes and is so much tastier, add a little tomatosauce and you have a nice homemade Tomato Alfredo sauce)
  • I like to grate in some fresh Parmesan (you can never have to much Parmesan!), about a 1/4 cup or to taste! This is optional.
  • Crank in some fresh ground black pepper to taste.
  • Grind in some fresh  sea salt to taste.
  • Simmer this over medium low heat until it is nice and hot.
  • Next add your prepared shrimp and your prepared Tortellini pasta.  
  • Simmer on low heat for about 5 minutes and it’s ready to eat. 

Ladel up a nice serving into a bowl or pretty dish.  Top with a bit of the freshly grated Parmesan cheese, give a little crank of black pepper, and toss on a leaf of fresh basil for garnish and you are ready to serve.

  Add your salad and your bread and dinner is served.  It actually took longer to type the recipe in than it does to prepare the dish! How comforting is that!  Be of Good Cheer my friends, be of good cheer!

The grandkids always ask for this dish when they come over to stay the night at their Nana’s and Poppy’s house. They love to dip their bread in the sauce, and our little Hannah Grace loves to eat the “shTrimp” most of all!  It’s deliciously yummy and capriciously easy!




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(–Please enjoy this selection from my favorite music today! It’s Cold Play’s “Scientist”. My 16 year old grandson is so amazed that his 40 somethings “Nana” loves Cold Play as much as he does!)  Click here–> coldplay-the-scientist

Forrest Gump says something to the jist of “My Mama says life is like a box of chocolates. You never know what you are going to get.”  I would like to challenge Forrest’s mom because I say that life is like a bunch of broccoli!  You get what you get and you make out of it what you will.  My kids were never crazy about eating what they called “little trees”. Yes, broccoli looks somewhat like “little trees”.  It was up to me to take what we had, “little trees”, and make something yummy and delicious from it. This is what life is like… we get what we get and it’s up to us to make something out of it… which brings me to the New Year ahead.

I wish that I could tell you today that I have made my list of New Year’s resolutions already. Truthfully speaking, I have not. I’ve not really even thought about 2009 except for the many appointments and items that already fill my calendar and my to-do lists.  Sometime in 2008 I had to start my 2009 appointment book/calendar. I always feel like I’m going to the bank with a check written on someone else’s account when I do that… when I write an appointment on the calendar for a year that hasn’t yet even “become”.  It’s difficult to describe, but it seems like I’m tapping into something that is not yet mine.  But, we have to do that, we have to bank on tomorrow while living out today.  We have to plan for the future, even when it is not yet ours.  Yet, I like looking at all of those blank pages of the future, thinking that somehow they hold mysteries and adventures that will look much different than the ones of the past.

What I would really like to fill those pages with are days like:

January 10th:  Sail to Morocco, ride horseback across the desert–sleep in a Bedouin tent (of course, air conditioned–velvets and furs (imitation of course–save the Tigers!) skip the goat’s hair and scorpions!)

January 30th: Sail the seven seas with my swashbuckling husband–speak only to natives that don’t speak my language and who don’t have cell phones! 

February 1st:  Feed wild Giraffes in Africa from my open hand, ride an elephant in India –through Hyderabad or Mumbai, —

March: Sail the intercoastal waterways from Virginia to Florida and watch the dolphins all day. Enjoy the brisk but sunny winds–eat fresh, succulent prawns–roasted and buttered-while sunning on the deck of the yacht listening to my Cold Play collection.

Ok.. You get the point! I always hope for the adventurous and romantic of the day–while folding laundry and paying bills. I have to confess that I have been so blessed to travel many times to various countries on the continent of Africa and across the south of India, Canada, Germany, Holland and Israel–and from the east coast to the west coast, from the north to the southern most tip of the USA!  This world we live in, the places, people and cultures are so wonderful– the skies over head which encompass the heavenlies filled with things of wonder and awe- inspiring grandeur–all are waiting to be contemplated, admired, and explored.  It’s all Capriciously delicious and it’s good for you, too!

Here is something else that is delicious and good for you. This yummy broccoli bread has been a long-time favorite in our family. I made this for my children when they were very young–so that they could eat their little green trees without tears!  They loved it and now I make it for their children–my grandkids!  Top it with grated cheddar cheese or a nice dollop of sour cream, sprinkle it with some paprika for color…mmmm!  It’s yummy deliciousness is comfort and healthy all wrapped up in warmth! It’s simple, can be made with one bowl and one 8×8 baking pan! 

Broccoli Bread

Preheat oven to 350 degrees. Spray an 8 x 8 cake pan with cooking spray. My hubby gave me an early Christmas present of silicone baking pans. I wasn’t too sure about them to start with, but I have quickly come to love this flex pans!

In a medium bowl (1 quart size):

1 box of Jiffy brand corn muffin mix

1 large egg, lightly beaten

1 teaspoon sugar or Splenda

1 tablespoon vegetable oil

1 cup cottage cheese ( I use the fat free or 2%)

1/2 cup milk ( I used half n’ half today, but you can use skim, whole, 2 % or 4%)

1/4 tsp salt, optional

1 cup chopped broccoli (I use fresh broccoli when available, or frozen florets. I steam it until tender, drain any liquid away, press with paper towels to dry, then chop well. You can also use one small box of frozen chopped broccoli, microwave til tender and drained as above. I’ve just started using the Glad brand of microwave steaming bags and just LOVE them! I rinse them out and use them more than once–I don’t know if they recommend this, but I do it and have had great results with them–and you don’t add any water to steam your veggies so you get almost all of the vitamins.)

1/4 cup of shredded cheddar cheese (here again you can use the lower fat varieties) (you can also use the mixed shredded cheeses (fiesta mix, cheddar mixes, pizza mix))

Pour Jiffy corn muffin mix into bowl, add the slightly beaten egg and mix.  Add 1 tsp sugar (or Splenda), 1 tblspof veg. oil and 1/2 cup of milk and the optional 1/4 tsp salt. Mix.  Add 1/2 cup cottage cheese and mix. Now gently stir in the 1/2 cup steamed chopped broccoli. Mix well. Pour into prepared pan. Sprinkle top with shredded cheddar cheese or cheese mix. Bake at 350 degrees for approximately 35 minutes or until the edges pull away from the sides of the pan and a pick inserted into the middle of the bread comes out clean and top springs back when touched lightly.  This can be served hot from the pan, or cool on a rack. Cut into squares and serve.  Can also be topped with a dollop of sour cream and sprinkled with paprika. Makes a nice appetizer when cut into very small squares and served with sour cream as above.

Now here’s a little added Deliciousness!

I had 1 cup of steamed broccoli left over from my above bread. I chopped this 1 cup of steamed broccoli florets lightly. I placed the broccoli in a small saucepan, added 2 cups of half-half, 1 tbls of fresh butter, abot1/4 teaspoon fresh ground sea salt  and about four twists from my pepper grinder, and brought to the point just before a boil. Do not let boil.  I ladled half of my broccoli soup into a rugged looking cobalt blue pottery bowl.  I topped it off withsome of the left over grated cheese from the broccoli bread recipe, cranked a few more twists from my pepper corn grinder and stuck it underneath the broil in the still hot oven. I quickly browned the grated cheese and now I’m going to have a square of this delightful bread with a bowl of soup for lunch. I have to say, I love hand-thrown pottery. I like to think that someone made this bowl with their own hands, literally!  What capricious thoughts did they think while the feel of the clay spun beneath their hands that day?

Hmmm!!! Now where was I,  oh, there is a tent made of fine white silken gauze, layers upon layers–platters of exotic fruits and cheeses, and the sounds of bedouin music drifting upon desert breezes…and there, upon the bed of handwoven carpets and soft fabric, is my love–my husband–waiting for me…

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Rocky-road fudge—hmmm-   (be sure to go down to the post on the Banana Crunch and listen to my favorite Christmas song)

Well, the christmas tree is up. It’s beautiful and stately, about 8 foot tall!  Last year, we decked the tree with all silver and blue decorations, with a silver star on top.  My husband is Jewish and we have a very blended inter-faith family.  I wanted to honor both of our faiths.  Having the love for Israel that we do, I thought a blue and silver tree would be a constant reminder of Israel, and of my husband’s faith and culture.  It was all very stunning. 

It was pretty wonderful as we lit the candles all through Chanukah, to be surrounded with the colors of such a great country as Israel.  The lights on the tree reminded me of my faith, that Christ came into the world to be the Light of the World, and to reveal God to the world.  The Lighting of the Menorah every night reminded me of  that God has revealed himself more and more through out history, just as we nightly lit more of the candles.  Every  night the light grew, from the first night when only the Shamash candle and the first candle lit our great room, until finally only the last night when the room was filled with the light of  all nine candles.  It also reminded me that our Abba is a great and awesome God who desires to draw all people unto him. 

My husband grew up in an orthodox family, and while we do not share the same faith,we share faith in the same Abba (Father) God.  Both of us, in living out our own faiths together help each other to see and experience God in a more relevant way.  Appreciating each other’s faith, and learning together about own faiths does not require us to compromise our faiths.  On the contrary, it calls us to be more responsible toward how we express this faith, as we share it with each other.

Ok, back to the tree!  We have collected several “novelty” type Christmas ornaments, and I have ornaments from the children and grandkids–among this a “Rock’m sock’m robot” ornament that I bought in memory of my husband’s fav toy when he was a kid.  So, this year we have all the ornaments and it’s pretty much an “old fashioned” Christmas tree with all of our ornaments and many beautiful colored balls.

Our tree, that we trudged to the SugarPlum farms to get (with grandkids in hand and a muddy rain underfoot) is just so lush and full, that I realized today that I needed to selectivly prune some of the small branches out. I was happy to do that because I needed more greenery for the wreath that I wanted to make.  I took most of the ornaments off so that I could rearrange them, but not nearly all of them. Neither did I remove any of the many strands of lights.  I would just gently and carefully clip around everything, opening up some depth for the larger ornaments. 

 When I finished clipping I put all of the ornaments back on the tree, and took the greenery, along with about ten pine cones I picked up in the forest behind our home.  I keep a large basket of pinecones on the hearth at all times to use as fire starters, so I had a nice supply.  When I finished I added a beautiful white bow with red candy canes and peppermints printed on it.  It was a actually a ribbon that I had used to decorate a candy cane cake I had made for earlier in the month. So, I recycled the ribbon to use on my wreath. 

Now the tree was all decorated, the wreath it was hung– but then and only then when I went to plug the Christmas tree lights in that I learned the error of my ways–I had snipped through one of the many wires. No, I don’t know which one. There are only 200 or more feet of lights on the tree!  So, tomorrow, I get to do it all over again.  I’ll be taking all the decos off and then all the lights…and yep.. that’s it.  I’ll start all over again– maybe I’ll just do the blue and silver– Israel seems so far away this year.

In the midst of all the hoopla with the tree, the delivery people delivered package after package.  Each delivery person left with two small packages of fudge in hand, and a smile on their faces.  Tomorrow, I will be redoing the tree and making more fudge.  I’ve determined that my special “Rocky Road Fudge” is the one that disappears most quickly from the serving tray, so I’ll double on it tomorrow.  Thank goodness it’s so easy to make.  Everyone thinks I slave over the stove with it.  No, not this girl.  It’s so easy that ..well, it’s so easy that I can do it!  Below the recipe for the fudge, I’ve included the three blessings that are said as the Hanukkah candles are lit. They are beautiful. I always say in my heart, as my husband says the blessings, “Thank you, Abba that you sent your Son into the world to reveal your Light unto the world.”

Rocky Road Fudge

1 12 oz bag of chocolate chips (it’s better to use the better brand of chips here)

1 can of Chocolate Fudge Supreme icing–dont’ use the whipped…  Betty Crocker is one of my favs.

1 tsp vanilla

1/4 cup Marshmallow Cream or 1/2 cup miniature marshmallows

1 cup of chopped pecans or walnuts

pinch (1/8 tsp) salt.

Line a 10 X 10 glass baking dish or cake pan with aluminum foil.  Spray with cooking spray or if you want a more visceral experience, use your fingers and “smear” with butter.  Melt the chocolate in the top of a double boiler. Stir and melt until very smooth and creamy.  Add Chocolate frosting and stir until frosting and chocolate are very smooth. Yes, the frosting melts. Remove from heat and quickly add salt and vanilla. Stir until very smooth. Quickly pour into pan.  Add small “dollops” of marshmallow cream and marble through with knife. Or, if  sprinkle mini mallows  and gently stir through. Shake dish bake and forth to smooth fudge out, or use a spatula. Cool on counter for about 10-20 minutes. Capriciously use fingers to “lick the bowl” clean!  Cover with plastic wrap and cool in refrigerator for an hour or until nice and solid.  Cut into desired sizes of bars and wrap with plastic wrap.  Yummy and delicious–

Hanukkah Blessings (Chanukah begins December 22 in 08)

  • There are three blessings that are recited during the lighting of the menorah. The first blessing is recited only on the first night, the second blessing is recited before the shamash is lit, and the third blessing is recited while the candles are being lit by the shamash.

Shehechiyanu blessing

  • The Shehechiyanu blessing is recited only on the first night of Hanukkah. It signifies that it is the first time you are lighting the Hanukkah lights this year. It reminds us that G-d is King of the Universe (and it reminds me that G-d is King of the Light and of all that is revealed). Also, that it is G-d who keeps us from season until the next, from one Hanukkah until the next.
  • Shehechiyanu blessing in Hebrew:
    • Ba-ruch a-ta A-do-nai, E-lo-hei-nu me-lech ha-olam, she-he-chi-yanu ve-kiy’manu ve-higi-anu la’zman ha’zeh
  • Translation: Blessed are you, Lord our G-d, King of the universe, who gave us life and kept us and delivered us to this time.

First blessing

  • This blessing thanks G-d for the commandment of lighting the Hanukkah lights. It is recited before lighting any of the candles. It also reminds us that it is G-d who sanctifies us.
  • Blessing in Hebrew:
    • Ba-ruch a-ta A-do-nai, E-lo-hei-nu me-lech ha-olam, a-sher kid-sha-nu be-mitz-vo-tav ve-tzi-va-nu le-had-lik ner shel cha-nu-kah.
  • Translation: Blessed are you, Lord our G-d, King of the universe, who has sanctified us with his commandments and commanded us to kindle the lights of Hanukkah.

Second Blessing

  • This blessing praises G-d for the miracle of the eight days of light that the cruse of oil provided in ancient times. This blessing is recited as the candles are being lit by the shamash. This blessing serves to remind us that G-d is a G-d of miracles. It reminds me that if G-d would perform miracles then, He will perform them now, for the King of the universe is unchanging.
  • Blessing in Hebrew:
    • Ba-ruch a-ta A-do-nai, E-lo-hei-nu me-lech ha-olam, she-a-sa ni-sim la- avo-tei-nu ba-ya-mim ha-hem ba-zman ha-zeh.
  • Translation: Blessed are you, Lord our G-d, King of the universe, who performed miracles for our ancestors, at this season, in days past.

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I’ve been making fudge today. Yummy, delicious, Peppermint Fudge    and  Chocolate Rocky-Road Fudge makes a great treat to have wrapped and ready to hand to a delivery man, mail/newspaper carrier, or baby-sitter.  When I got the fudge made and cut, I wrapped it in pretty Christmas plastic wrap,  tied it with a pretty bow and placed it in a large pretty bowl near the door.  We expect quite a few deliveries this year from the package carriers (those who help Santa get those gifts from here to there!) and hopefully this 1/4 pound pkg of fudge will help to make these guys (and, I say guys because the ones who come here are all “guys”) delivery here a little more festive!

I use a very popular recipe for fudge, and I’m sure it can probably be found all over the Internet!  I hope you enjoy it. You can experiment and come up with all types of fudge. Tomorrow, I think I will make pumpkin fudge!

Peppermint Patty’s Peppermint Fudge


1 12 oz bag of vanilla baking chips (same as chocolate chips, except they are vanilla!)

1 Can Vanilla Supreme frosting

1/4 teaspoon salt                                                                                 

1-1/2 tsp of Peppermint extract

butter or vegetable spray

red food coloring

Tip: You can melt your chips in a microwave bowl, being careful not to burn them. However, I prefer to use a double boiler. If you don’t have a double boiler then you can sit a smaller sauce pan inside of a larger saucepan. Fill the bottom saucepan about 1/3 the way full of water. Be sure the water will not boil over into your fudge!

Line a 10 x 10 cake pan with aluminum foil. Either coat with butter or spray with cooking spray. Set aside until fudge is ready. Have red food coloring nearby and ready for fudge.

If using a double-boiler, bring water in boiler to a boil, place chips in small top pot (not in water!) and let melt. Stir well until the chips have melted completely and is smoothe.  Add the can of frosting to the chips, then the peppermint extract and salt. Stir well and continue to cook for about 90 seconds. Stir continually.

Pour into pan and smooth quickly. Put a very tiny line of red food coloring down the center and pull a knife through it to marble the fudge.

Cool for about 5 minutes on the counter. Cover with plastic wrap and put in refrigerator. Let cool until solid, about 1/2-1 hour. When fudge is solid remove from fridge.  Turn fudge out onto parchment paper or freezer wrap.  Let sit about 3-5 minutes.  Then, using a long knife, slice fudge from edge to edge in about 2 inch wide slabs, then cut slabs in half.  Wrap each slab in Christmas plastic food wrap, tie a ribbon around each wrapped slab.  Oh, and be sure to save a little smidgen for yourself!

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This is my favorite song of the season. It’s by Sarah McLachlan. It would make a very nice Christmas present.  Enjoy! Song For a Winters Night

This is an appetizer that I’m often asked to bring to get-togethers.  It’s yummy, and a little gooey (gooey is almost always good!), sweet and crunchy. I would say that list covers about all of my fav food groups! You can also add healthy and in this season of feasting, we  need to add a little pinch of healthy. With this delicious treat, you can add a pound of healthy without adding to many pounds to the bottom line–if you know what I mean!  It’s also great to have a plate full of these for the kids when they come home from school or play–hungry as a bunch of monkies! You can encourage them have another!    

Warning: You may become addicted to this “delicious” treat! We claim no responsibility!

Banana-Peanut Butter-Granola Honey Crunch Rolls

Ingredients: You can make one or one hundred– each individual roll is cut into small “pinwheels” of delectable yumminess

Per each wrap:

1 – 1 1/2 Ripe Bananas-slightly firm-Peeled and spinkled with lemon or pineapple juice (keeps banana from turning dark.

1 large round “wrap”

peanut butter (approx. 2 tbl)

1 Tablespoon of honey

2-3 Tablespoons granola

1 tsp of powdered sugar

enough pineapple or lemon juice to roll your banana in to prevent it from turning dark.


Lay your wrap out on a sheet of wax paper or parchment paper. Luxuriously smear peanut butter all over the wrap.  Take your time and enjoy the smearing part. I like to smear with a spatula, but you can use your fingers, if you want the full tactile experience. Also, fingers are just plain better for licking afterwards!

Healthy Hint: I like to add about a 1/2 tsp of my favorite fiber additive, like Fiber Sure. Fiber is great for the body! I just stir it into the peanut butter a little at a time until it’s completely dissolved. I like a nice coverage of the PB, and I always like to spread it all the way to the edges!

After you’ve smeared the peanut butter, and licked your fingers clean (and washed your hands..), then sprinkle on your granola. Of course, you can use granola with raisins, or walnuts, etc. If making a large number of these, you can also use different types of granola, so that you have some with raisins, some with chocolate chips, etc.

Next, drizzle honey all over …and if your “honey” is home maybe he or she can help you with the honey drizzling part- wink wink–hint hint. Just make sure you have extra honey!

I like to cut about 1/4 inch off each end of the bananas. It  makes a nice little snack for me as I put these together! As you roll the banana in the wrap, you will need to add a little banana in add the ends. Cutting off the little round end allows the banana to snug in tight to the “added piece”.

Lay the banana near one edge of the wrap. Pull the wrap snuggly up over the edge of the banana and begin rolling the banana up in the “wrap”, like a blankie. I really like to make sure that my banana is wrapped as snug and tight as possible, as it makes for cutting and maintaining the little pinwheels easier. As you roll, and your roll gets bigger than your banana, again, you may need to snug in some extra banana at the ends. Once you have your banana all wrapped and rolled, snug and secure, you might want to spear it with a tooth pick to keep the roll nice and tight. If you are only making one or two, this is not necessary. But, if you are doing several trays full, it just makes the process easier.

Now, dip a sharp knife in clean warm water, and slice  your rolled wrap about every 1 to 2 inches. Lay your pinwheels out on a tray and using a tea strainer, or your fingers, sprinkle very lightly with powdered sugar.

If you want to make these a little fancier, after adding the powdered sugar, you can spear a marachino cherry with a toothpick through the center. Or, you can top with a few raisins, a walnut, a few cashews or peanuts, a pecan slice. Wrap the plate or tray with plastic wrap and you are ready to go!  As an appetizer, I count about 3-4 slices per person. It’s simply delicious!

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