Watermelon Popsicles

I saw this in a Martha magazine last year. Made them all last summer and tis the season again! Sorry that it isn't really a "recipe" but it was so easy that I never wrote it down...I just wing it.

Watermelon Popsicles

Seedless watermelon, cut up

In a blender, blend the watermelon until smooth and then pour into popiscle molds. Let freeze and then give to the kiddies. (I had some left over pureed watermelon and the kids drank it for breakfast - the guzzled it down!)

Chocolate Peanut Butter Banana Bread

So I had some very dismal looking bananas sitting on the counter the last few days...I finally put them out of their misery.


Chocolate Peanut Butter Banana Bread

1/2 c. peanut butter
3/4 c. brown sugar
2 eggs
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
5 overripe bananas
1/2 c. chocolate chips

Cream peanut butter and brown sugar together. Add eggs and bananas. Mix dry ingredients together, stir into peanut butter mixture until just moistened. Stir in chocolate chips. Bake in a sprayed 9x5 loaf pan at 350 for 65 - 75 minutes (until toothpick comes out clean). Cool in pan for about 30 minutes and then let cool on wire rack. Yum.

Liquid diet anyone???

So I was shopping at Safeway on Saturday and lookie what I found...Cherry-Pomegranite Crystal Light. Oh my goodness it's a little bit of liquid heaven. Gives me hope that I could maybe suffer through a liquid diet one day.......

As promised

So I have been trying to use up the rhubarb that I have frozen from LAST year before I have a whole wack of it coming back into the house. We do love rhubarb but it just doesn't seem right eating it in the winter....weird I know, or just some justification for still having some left!!

Rhubarb Cake

1 1/2 c. brown sugar
1/2 c. butter
1 egg
1 cup milk with 1 tsp of vinegar added (let stand for about 5 minutes)
1 tsp. vanilla
2 c. flour
1 tsp baking soda
1 1/2 c. finely cut rhubarb (more is desired)
1/4 c. sugar
1 tsp cinnamon

Cream sugar and butter together, add egg and vanilla. Mix the dry ingredients (except the last sugar and cinnamon)in a separate bowl and then add alternately with the milk. Fold in the rhubarb.


Pour into a greased 9 x 13 pan. Combine cinnamon and sugar and sprinkle over top. Bake at 350 for 35 - 40 minutes. Serve warm with vanilla ice cream or let cool abit and serve with whipped cream