Best Ever Banana Cake with Cream Cheese Icing

I found this recipe on the Internet and baked it in three round pans. I added a few drops of lemon juice to the milk to sub for buttermilk and left out the step about putting the cake in the freezer for 45 minutes. Also, added 1 tsp. banana flavoring to the icing and coated the cake with coconut all around and on top.

Cherry Fluff

I took dinner over to Janette and Brandan tonight and got to hold Cohen while they were eating. He was awake, and I taught him how to do "Explosion" arm styling which will come in handy when he learns how to do the Viennese Waltz. B & J liked the dessert. It's easy and would be less calories if the Lite version of the ingredients is used. Here's the recipe:

Cherry Fluff

Cool Whip (medium carton), thawed
1 can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 can Wilderness cherry pie filling
1 can (20 oz.) crushed pineapple (drained)
2-3 c. miniature marshmallows

Mix ingredients, refrigerate, serve. You can serve before refrigerating, but be sure to refrigerate after serving if there are any leftovers!

Curry Chicken Pineapple Salad

This is a nutritious summer salad. Not a lot of calories (if you use lo-or-no fat mayo) and refreshing. I used mango-peach jam instead of chutney, no-fat mayo and Kirkland's white meat chicken in the can. This salad would be good served on croissants. Yum!




Curry Chicken Pineapple Salad

2 c. mayo
2 T. lemon juice
2 1/2 T. soy sauce
1 T. curry powder
1 T. chutney (peach or mango)
1 bunch green onions (sliced fine)
3 c. diced chicken (white meat)
1 1/2 c. chopped celery
6 oz. can sliced water chestnuts (drained)
2 c. seedless grapes
1 lb. can pineapple chunks (well drained)
1/2 c. slivered almonds (toasted)

Combine first six ingredients.
Toss with the rest.
Refrigerate.
Serve.