Recipe: Banana Pudding Ice Cream Cupcakes

Hi there..me again! 

Now with a dessert recipe, this one is from ” Oxmoor House Healthy Eating Collections ” pretty easy, takes bout 26m or so! and just for a note..i love cupcakes!! lol and ice cream, and pudding well banana too!! lol

Prep Time: 26 minutes
Yield: 24 servings (serving size: 1 cupcake)

Ingredients

• 24  vanilla wafers
• 4  ripe bananas
• 1  tablespoon  lemon juice
• 3 1/4  cups  vanilla low-fat ice cream
• 1  (12-ounce) container frozen reduced-calorie whipped topping, thawed and divided
• 1 1/2  cups  vanilla wafer crumbs, divided (about 30 cookies)

Preparation

Place 1 vanilla wafer in the bottom of 24 foil-lined muffin cups.

Process bananas and lemon juice in a blender or food processor until smooth. Add ice cream; pulse 4 to 5 times or just until blended. Add 1 1/4 cups whipped topping and 1 cup wafer crumbs; pulse 2 to 3 times or just until blended.

Divide ice cream mixture evenly among muffin cups; cover with plastic wrap and freeze.

Top each ice cream cup evenly with remaining whipped topping; sprinkle with 1/2 cup wafer crumbs before serving. Serve immediately.

Enjoy…

-Rachel W-

Recipe: Drunken Stir-Fry Beef With Green Beans

hello…Rachel here, with another recipe i found, i found this one from ” Cooking Light “. I was a little confused what to have for lunch at home, still pretty beat from last night party to go out, so thought i’d cook! and saw this while browsing down the net…it’s a Thai Cuisine, i’ve never heard of this one in particular, and it does look good and sounds good!

well..let’s start cooking!

Ingredients

• DRUNKEN PASTE:
• 1/2  teaspoon  kosher salt
• 7  garlic cloves, minced
• 1 1/4  teaspoons  minced bird chile or 2 1/2 teaspoons minced serrano chile
• 2  teaspoons  coarsely chopped galangal or peeled fresh ginger
• 1  tablespoon  chopped peeled fresh lemongrass
• 2  kaffir lime leaves, thinly sliced, or 1 teaspoon grated lime rind
• 
  STIR-FRY:
• Cooking spray
• 1  (1-pound) flank steak, trimmed and cut into 1/4-inch strips
• 2  cups  (1-inch) diagonally cut green beans
• 1  cup  quartered cherry tomatoes
• 1  tablespoon  sugar
• 3  tablespoons  Thai fish sauce
• 1  teaspoon  cider vinegar
• 1  cup  Thai basil leaves

Preparation

To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.

To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.

Wine Note: Here’s a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish.Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).

Goodnight!!

A lil narcissism before bed lol!! its been one helluva day..need 2 recharge my batteries for tomorrow…or should i say later on in d mornin’..whatever..i’m tired!!

thank god it’s friday!!!

Goodnight..

-Rachel W-