Scrap Addict 4 Sure

This banana cream pie is topped with toasted coconut.
Ingredients:

1/2 cup sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
2 1/2 cups milk
2 egg yolks or 1 large egg, slightly beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
3 ripe bananas
1 baked pie shell, 9-inch
1/2 cup shredded coconut
1/2 cup heavy cream, whipped, sweetened with a little sugar if desired

Preparation:
Mix sugar with flour and salt in top of a double boiler. Gradually stir in milk; continue cooking, stirring constantly, over boiling water until thickened. Cover and cook for an additional 10 minutes, stirring occasionally. To the beaten egg add a small amount of the milk mixture while stirring vigorously; return egg mixture to the milk mixture in the double boiler and cook, stirring constantly, for 2 more minutes over hot water (not boiling). Remove from heat; add butter and vanilla then cool. Slice 2 bananas into the baked pie shell. Pour cooked mixture over bananas all at once. Chill for 1 hour or more. Put coconut in a shallow pan and toast by baking at 350 for 10 minutes, stirring occasionally. Coconut should be lightly browned. Cool coconut and set aside. Just before serving, spread pie with whipped cream and thinly slice remaining banana. Sprinkle toasted coconut evenly over the top of the pie and arrange banana slices around the pie’s outer edge.

Scroll down to see more banana dessert recipes.
Ingredients:

1 large box of instant vanilla pudding mix
1 (8oz.) soft cream cheese, at room temperature
1 large can of sweetened condensed milk
1 extra large whipped topping
2 large boxes of vanilla wafers cookies
10 large bananas

Preparation:
Prepare pudding, as to box, with mixer then set aside. Next blend cream cheese in another bowl, add milk and blend well. Then you can add your pudding to the cream cheese mixture and mix well. Then you are ready to add cool whip, you want to fold this in, but do not mix. And the last step is in extra large bowl you layer the bottom of the bowl with the cookies then the sliced bananas, and the pudding mixture and beginning with the cookies and layer a couple of times and finish with sliced bananas on top. Chill for 2 hours.
Lisa’s Note: This makes a whole lot – I use two medium bowls, and keep one and I give one to my grandma.

Ripe, juicy peaches and delicious Chiquita Bananas pair up for this fresh and fruity smoothie.
Ingredients:

2 whole Chiquita Bananas, frozen*, peeled and chopped
1 large Peach, peeled and sliced
1 (6-oz.) carton nonfat Greek vanilla yogurt
1 dash Nutmeg, optional

Instructions for:
easy Peachy Keen Chiquita Banana Smoothie Recipe

Place all ingredients in a blender and puree until smooth. Sprinkle with nutmeg if desired. Serve immediately.

*Note: this smoothie may also be made using Chiquita bananas that are not frozen. The result will not be quite as thick or cold, but equally as delicious!

Serving Suggestions:
Garnish with slices of peach and banana.

Salad
200g thin rice noodles sesame oil
800g watermelon
2 little gem lettuces
1 handful of radishes
Half a bunch of fresh mint
Half a bunch of fresh coriander
Chicken
8 skinless, boneless chicken thighs
1 tbsp Chinese five-spice
olive oil
2 tbsp sweet chilli sauce
2 tbsp sesame seeds
Dressing
2 tbsp low-salt soy sauce
1 tbsp fish sauce
Half a fresh red chilli
Half a thumb-sized piece of ginger
2 spring onions
2 limes
1 small clove of garlic

The Game Plan

In a bowl, fully submerge the noodles in boiling water.

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through.

Drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter. Put half of the noodles into the medium frying pan, tossing regularly until nice and crunchy.

Remove the watermelon skin, cut the flesh into erratic chunks and add to the platter. Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter.

Put the coriander stalks into the liquidizer with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice. Squash in the unpeeled garlic through a garlic crusher, then whiz until smooth.

Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chilli sauce and toss with the sesame seeds.

Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles.

Transfer the chicken to a board and serve with an extra sprinkling of coriander leaves.

For the cakes

4 oz. (1/2 cup) unsalted butter, softened; more for the pans
4 oz. semisweet or bittersweet chocolate (up to 70% cacao), coarsely chopped (about 1 cup)
1/2 cup boiling water
9 oz. (2 cups) unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. table salt
4 large eggs, at room temperature
2 cups granulated sugar
1 tsp. pure vanilla extract
1 cup buttermilk, at room temperature

For the coconut-pecan filling

7 oz. (about 2 cups) sweetened, shredded dried coconut
4 large egg yolks
1 12-oz. can evaporated milk
1-1/2 cups granulated sugar
2 tsp. pure vanilla extract
3/4 tsp. table salt
6 oz. (3/4 cup) unsalted butter, cut into chunks
1-1/2 cups pecan halves, toasted and coarsely chopped

Make the cakes

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Grease the sides of three 9×2-inch round cake pans with butter and line the bottoms with parchment circles.

Put the chocolate in a small bowl and pour the boiling water over it. Let stand for several seconds and then whisk until the chocolate is dissolved. Set aside until cool to the touch before mixing the batter.

Sift the flour, baking soda, and salt onto a sheet of waxed paper. Whisk the eggs in a small measuring cup.

Beat the butter for a few seconds in a stand mixer fitted with the paddle attachment on medium-low speed. Add the sugar in a steady stream and then beat on medium speed, scraping the bowl as necessary, until the mixture is lightened in color and fluffy, 4 to 5 minutes. Still on medium speed, add the eggs a little at a time, taking a full 1-1/2 minutes to add them all. Add the melted chocolate and vanilla and beat just until blended. With the mixer turned off, add a quarter of the flour mixture. Mix on medium-low speed just until incorporated. Add a third of the buttermilk and mix until blended. Repeat, each time adding another quarter of the flour, then a third of the buttermilk, until the last of the flour is added. Scrape the bowl as necessary and mix each addition only until it is incorporated.

Divide the batter among the pans and spread it evenly. Bake, rotating the pans and swapping their positions, until the cakes just start to pull away from the sides of the pans and spring back when very gently pressed with a finger, 20 to 25 minutes. Let the cakes cool in their pans on a rack for 10 minutes.

Run a knife or small spatula around the edges to separate the cakes from the pans. Turn the cakes out onto the rack and peel off the parchment. Cool completely.
Make the filling

Spread the coconut on a rimmed baking sheet. Bake at 350°F, stirring every 2 minutes, until golden-brown, about 10 minutes. Scrape the toasted coconut onto a sheet of waxed paper and let cool completely.

Whisk the egg yolks with the evaporated milk, sugar, vanilla, and salt in a heavy-duty, nonreactive 4-quart saucepan. Add the butter. Set over medium heat and stir constantly with a heatproof spatula, scraping the bottom and corners of the pot. When the mixture starts to boil, adjust the heat so that it boils actively but not furiously, and cook, stirring constantly, until golden and thickened, 3 to 4 minutes. Off the heat, stir in the coconut and pecans. Let cool completely.
Assemble the Cake

Put one cake layer on a cake plate. Spread a third of the filling over the top of the cake, leaving a 1/4-inch border. Top with a second cake layer. Spread with half of the remaining filling. Put the third cake layer on top and cover it with the remaining filling. Leave the sides of the cake exposed. Serve at room temperature.

Make Ahead Tips

The cake will keep in the refrigerator for up to 2 days. Let it come back to cool room temperature before serving.

Ingredients

4 tablespoons Earth Balance
1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
6 packets Stevia
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup almond flour
1 scoop (23.5 grams) DailyBurn Fuel Shake Blend in chocolate (or another chocolate protein variety)
1 teaspoon baking powder
Powdered sugar for garnish (optional)

Preparation

1. Microwave Earth Balance and chopped chocolate in a large bowl, stopping to stir often, until melted, about 1 minute. Whisk Stevia, eggs, cocoa, vanilla and salt into chocolate mixture until smooth. In separate bowl, combine almond flour, protein powder and baking powder. Whisk the flour mixture into the chocolate mixture until combined. Divide batter evenly between 4 (6-ounce) ramekins or mugs. Press 1 chocolate piece into the center of each cake.
2. Microwave at 50 percent power for 45 seconds. Cake should be slightly wet around edges of mug and somewhat drier toward the center. Let cake rest for 2 minutes.

Experiment with this and make it your own!

Ingredients:

8 tbsp Organic Raw Cacao Powder
8 tbsp Organic Virgin Coconut Oil (or Cacao Butter)
Stevia to taste (start with 1 serving, taste, and add more slowly until it’s too your liking)
1/2 tsp Organic Vanilla Bean Powder-optional
1/8 tsp Himalayan Sea Salt-optional
LOVE-optional yet highly recommended:)

Directions:

Melt Cacao Butter or Coconut Oil over very low heat in a double boiler, or in a dehydrator. Keep it under 118 degrees to keep it raw and all the nutrients intact
Mix raw cacao powder, sweetener, and other optional ingredients in a bowl (remember: you can replace up to half of the cacao with other superfood ingredients)
Add melted fat to the ingredients in the bowl and stir well with a whisk or spoon
Pour mixture into molds, or spread on a plate between two pieces of wax paper to create a bar. (You can have fun with this by adding things like gogi berries or chopped nuts to make a “bark”)
Place into a freezer for 10 minutes to harden
Share and enjoy!

Ingredients

Cake

1 (4oz) package of Baker’s German’s Sweet Baking Chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs yolks
1 tablespoon vanilla
1 cup buttermilk
4 egg whites

Frosting

1 (12oz) can evaporated milk
1 ½ cups sugar
1 ½ stick butter
4 egg yolks slightly beaten
1 ½ teaspoon vanilla
1 (7oz) package of Baker’s Coconut
1 ½ cups chopped pecans

Directions

Cake

Preheat oven to 350°. Line bottom of 3 9-inch round cake pans with wax paper
Microwave chocolate and water in a large microwavable bowl on HIGH 1 ½ to 2minutes or until chocolate is almost melted. Stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda, and salt. Set aside
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy
Add egg yolks, 1 at a time beating well after each addition.
Stir in chocolate mixture and vanilla
Add flour mixture alternately with buttermilk, beating after each addition until smooth
Beat eggs whites in another large bowl with electric mixer on high speed until stiff peak forms
Gently fold into batter
Pour into cake pans
Bake 30 minutes or until cake springs back when lightly touched in center, immediately run spatula between cakes and sides of pan.
Cool 15 minutes. Remove from pans. Cool Completely..
Use a serrated knife to cut the cake into layers before frosting.

TIP: When diving in the cake into layers, use Dental Floss.

Frosting

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.
Stirring constantly cook on medium heat 12 minutes or until thickened and gold brown.
Remove from heat.
Stir in coconut and pecans. Cool to room temperature.
Spread over cake

- See more at: http://steveharveytv.com/steves-german-chocolate-cake-recipe/#sthash.0FBrc0zs.dpuf

Ingredients:

• 1 (14-ounce) can coconut milk, divided
• 1 cup water
• 1/2 teaspoon salt
• 1 cup uncooked long grain rice
• 3 tablespoons creamy peanut butter
• 2 tablespoons soy sauce
• 2 teaspoons chili garlic paste
• 2 tablespoons dark sesame oil
• 2 skinned and boned chicken breasts, cubed
• 3 green onions , diagonally sliced
• 1 medium-size red bell pepper, cut into  thin strips

Directions:

1. Bring 1 cup coconut milk , 1 cup water, and salt toa boil in saucepan .  Stir in rice,cover,reduce heat, and simmer 20 minutes.
2. Whisk together the remaining coconut milk, peanut butter, soy sauce, and chili-garlic paste until blended.
3. Heat sesame oil  in a large skillet or wok over medium-high heat 2 minutes.  Add green onions and bell pepper.
4. Cook, covered, stirrring occasionally,10 minutes, Add peanut butter, and bring to a boil, boil..  Cook ,stirrring constantly , 3 minutes.  Serve over rice.