“This fun recipe is a wonderful way to use up over-ripened bananas and to help my family get 5 daily servings of fruit and veggies,” says Pamela Klim from Bettendorf, Iowa. “It’s so quick, easy and filling—and my kids absolutely love it!”
Here's a pretty dish with old-time sugar 'n' spice flavor that's a holiday tradition in our family-for brunch or dinner. It's also a wonderfully easy way to put plain old canned peaches in a festive mood!
This frosty favorite from Betty Webb of Nauvoo, Illinois is a great brunch basic or springtime snack. Pour the entire batch into one container to freeze, then scoop out single servings. Or spoon the colorful medley into individual plastic cups before freezing.
To dress up breakfast, Romaine Wetzel tosses together a fruit medley, then dollops in with citrus-flavored topping. "I sometimes serve the orange cream as a dip alongside fruit," notes the Ronks, Pennsylvania subscriber.
I invented this dish as an easy, grown-up version of the frozen cream-filled pops we all enjoyed as children. The mandarin oranges and whipped topping re-create the tangy orange and ice cream flavors. One bite cools the heat from the rest of the meal.—Elizabeth Freise, Bryn Mawr, Pennsylvania
This combination of yogurt, oats, fruit and nuts is a delicious alternative to standard oatmeal. "After sampling this yummy breakfast treat at my sister's, I had to have the recipe," says Susanne Melton of Mission Viejo, California. "It's healthy, quick to make—and tastes so good
Cranberry sauce gives a sweet-tart taste to pear halves in this spiced side dish that's perfect for fall. "It's excellent with chicken or pork dishes and can be enjoyed hot or cold," says Kathy Ginn of Washington Court House, Ohio.