Semi Homemade Chocolate Chip Banana Pudding

Howdy readers :).

This one is a twist of an oldie, but a goodie!

Mom’s banana pudding..


The twist you ask???

Normally my mom makes the banana pudding crust out of honey graham crackers.

This time she offered up an ingenuous idea….

Use chocolate chip cookies as the crust!!!

..Mainly to use them up because we were not eating them fast enough, but hey, isn’t that where banana pudding came from??

So here’s how to make it…

Semi- Homemade Chocolate Chip Banana Pudding

1 small box of instant JELLO Banana Pudding ( or any other banana pudding)

Milk ( any type)

12-15 regular sized chocolate chip cookies

2-3 very ripe bananas ( or as ripe or as not ripe as you’d like)

1. First off, read the directions on the instant pudding mix to determine the amount of milk to use.

2. Second, whisk the instant pudding mix and milk together in a medium sized bowl.

3. Break up most of the cookies to fit an 8 X 8 baking pan ( like a square). I used a glass one.

Save the leftover cookies!!**

4. Chop up bananas as desired. I chose to slice them horizontally and then cut them into halves.

5. Spread them out evenly over the chocolate chip cookies.

6. Dump the pudding over top the unsuspecting banana and cookie layered treat.

7. Next mash up the rest of the cookies until you have a crumb like consistency.

8. Sprinkle crumbs over the pudding until you use it all up. Try to spread it out as evenly as possible.

9. Allow this puppy to chill covered in a refrigerator for about 4 hours.

As a side note!!!

This recipe can be easily modified to any diet ( gluten free cookies, vegan cookies, dairy free milk….)

If you decide to give any of those a try with this recipe, feel free to share!


-The Foodie


Vegan Apple Oat Bread

Who needs yeast…

When you can make scrumptious quick bread?


I must say, fruit breads are becoming my favorite to bake and eat..

They are healthy and are an easy project.

I made this at home…hence the cool loaf pan 🙂


Vegan Apple Oat Bread

2 cups flour

1mashed banana

1/3 cup applesauce (check out my recipe)

1 tsp baking soda

1/2 tsp cinnamon

3/4 tsp baking powder

3/4 tsp salt

1 1/2 tsp vanilla

1/2 cup maple syrup

1 tbsp white sugar


**Yields 10-12 slices**


1. Preheat oven to 350 degrees F.

Combine flour, baking soda, baking powder,  salt, sugar, and cinnamon.


2. In a separate bowl, combine mashed banana, applesauce, vanilla, and maple syrup.



3. Combine wet and dry mixes.


4. Pour into a greased loaf pan.


5. Allow to bake for about 40-50 minutes.


6. With 10 minutes left add two packets of instant oatmeal (with water added) as a crust to the bread.





Yummy healthy quick apple oat bread 🙂





– The Foodie


Homemade Applesauce


It has been some time since I graced this page.

You’d think after my internship ended things would slow down, nope..

They only went from 0 to 60 in 2 seconds.

I have been able to make a few things along the way, many ideas inspired by my mom.

Just like this recipe:

Homemade Applesauce

10-12 apples

1/4 cup white sugar

1/4 cup brown sugar

1 tsp cinnamon

1 tsp vanilla

*Makes about 1 quart applesauce*

My niece and nephew picked almost 3 dozen apples from my grandmother’s relentless apple tree..

We tried to get rid of it multiple times due to its unfortunate location..

Right in the middle of a poison ivy patch.

The tree had been there for years, but before long poison ivy began to grow.

My uncles and dad are immune to poison ivy and were never bothered by this.

Therefore, they did not know there was an immense amount of this deviant leaf until one day I decided to pick some apples.

Being Italian, we know how to whip up a mass amounts of satisfying  food in no time.

So after apple picking for about 20 minutes I had enough apples for almost 4 dozen apple dumplings (which my grandma and I made right after I picked them)

Little did I know that the next morning at school (sophomore year at high school) on picture day that I would be plagued with poison ivy all over my body including my eyelids.

Needless to say the most recent venture of apple picking did not produce such unluckiness for my niece and nephew, but I still refuse to wrestle with those tree’s branches.

Now back to the recipe…I digress….

1. Wash the apples.

Mine had a little extra character to them.

I just had to cut out any bruises when I sliced them.

2. Peel the apples, this took forever…okay maybe just 30 minutes,  but still.

3. Core and chop.

4. Pop them into a pot (I used a large size) and add 1/2 inch of water to the bottom.

5. Place on the stove at medium heat partially covered for 18-20 minutes.

6. Next add sugar, cinnamon, and vanilla.

7. Allow this to cook for about 5-7 more minutes.

8. Mash up apples til you get the desired consistency.

I like mine slightly chunky, so I made sure to leave some texture.

9. Cool and eat!

My niece and nephew loved this applesauce!

Its a yummy kid friendly recipe for any kitchen 😉


-The Foodie

Salted Caramel No Bake Cookies

Things have been pretty crazy lately..

I am just getting over a stubborn cold, my internship is about to wrap up, and I am in the process of moving all before school starts up in about three weeks..


So I plan on getting at least one recipe a week for the next few weeks, just until things settle for five seconds.

I adapted this recipe from another foodie’s blog at

Salted Caramel No Bakes

1 cup applesauce
1 cup white sugar
1 cup packed brown sugar
1/2 cup milk
3 1/4 cups oatmeal
1 teaspoon vanilla
salt (enough to sprinkle over top if desired)
*Yields 24-30 cookies
1. Combine the brown and white sugar with the applesauce in medium pot.
2. Stir over medium heat until gooey.
3. Add milk and stir.
4. Bring mixture a boil for about 4 minutes stirring occasionally.
5. After the four minutes, turn off the heat and add vanilla and stir. 
6. Add the oatmeal.
7. Using a tablespoon, plop dollops of the oatmeal goop onto a baking sheet covered with wax or parchment paper.
If desired–sprinkle salt over top.
Give these puppies about a half hour at regular room temp, then pop them into the fridge for four hours or more.
These little yummies are a bit sticky, but oh so good!!
-The Foodie