Cucumber Fruit Salsa

Cucumber Fruit Salsa

Cucumber Fruit Salsa


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


We always have way more cucumbers and tomatoes coming out of our garden then we can handle.  This is one of the many recipes I found to use them up in a delightful way.  If you want to make ahead, stir in the banana and peach right before serving.   * This recipe is Diabetic Friendly!! *

           Anna Davis                                                                                         Half Way, Missouri


Cucumber Fruit Salsa

1 large cucumber, finely chopped

2 medium green pepper, finely chopped

2 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 small navel orange, segmented and chopped

2 Tbsp. lemon juice

1 Tbsp. minced fresh cilantro

1 Tbsp. minced fresh parsley

1 garlic clove, minced

¼ tsp. salt

¼ tsp. hot pepper sauce

1/8 tsp. pepper

1 medium peach, peeled and finely chopped

1 small banana, finely chopped


In a large bowl, combine the first 12 ingredients.  Refrigerate at least 30 minutes to allow flavors to blend.  Just before serving, stir in the peach and banana.             24 servings (1/4 cup each)


(Recipe for Cucumber Fruit Salsa was on, 2014)



Summer Dessert Pizza

Summer Dessert Pizza

Summer Dessert Pizza


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


My family enjoys this dessert anytime of the year, but it’s especially refreshing during the hot months.  You can use whatever fruits are in season.

          Ida Ruth Wenger                                                                             Harrisonburg, Virginia


Summer Dessert Pizza Recipe

Summer Dessert Pizza

¼ cup butter, softened

½ cup sugar

1 egg

¼ tsp. vanilla extract

¼ tsp. lemon extract

1 ¼ cups flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

Glaze:    ¼ cup sugar

2 tsp. cornstarch

1/4 cup water

¼ cup orange juice

Topping:    4 oz. cream cheese, softened

¼ cup confectioners’ sugar

1 cup whipped topping

1 firm banana, sliced

1 cup sliced fresh strawberries

1 can (8 oz.) mandarin oranges, drained

2 kiwifruit, peeled and thinly sliced

1/3 cup fresh blueberries


In a small bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well.  Cover and refrigerate for 30 minutes.

Press dough into a greased 12 x 14 inch pizza pan.  Bake at 350 F. for 12-14 minutes or until light golden brown.  Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan.  Stir in the water and orange juice until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Cool at room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth.  Add whipped topping; mix well.  Spread over crust.  Arrange fruit on top.  Brush glaze over fruit.  Store in the refrigerator.         12-16 servings


(Recipe for Summer Dessert Pizza was on, 2014)


Wake-Up Smoothie

Wake-Up Smoothie

Wake-Up Smoothie


This recipe, Wake-Up Smoothie is from Diabetic Connect.  With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes.  It provides vitamin C, fiber, potassium and soy protein.


Wake-Up Smoothie Recipe

Wake-Up Smoothie

1 ¼ cups orange juice, preferably calcium-fortified

1 banana

1 ¼ cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries

½ cup low-fat silken tofu, or low-fat plain yogurt

1Tbsp. Splenda Granular or sugar (optional)

Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy.  Serve immediately.             1 serving


(Recipe for Wake-Up Smoothie came from Diabetic Connect, 2014)


Banana Split with Dulce De Leche and Strawberries

Banana Split with Dulce De Leche and Strawberries

Banana Split with Dulce De Leche and Strawberries

In the food section of Newsday, Thursday June 20, 2013, there was a recipe for a Banana Split with Dulce De Leche and Strawberries.  You can use caramel sauce for the Dulce De Leche sauce…so why don’t you give it a try!

Banana Split with Dulce De Leche and Strawberries

Banana Split with Dulce De Leche and Strawberries

¼ cup heavy cream

1 Tbsp. sugar

½ tsp. vanilla

1 banana, split lengthwise

1 ½ coconut or vanilla ice cream

½ cup stemmed and sliced strawberries, plus 3 small strawberries, stemmed

¼ cup dulce de leche or other caramel sauce

2 Tbsp. sweetened flaked coconut, toasted


Whip cream, sugar and vanilla with an electric mixer until cream holds soft peaks.

Place banana slices in a long, narrow, shallow dish.  Arrange 3 scoops ice cream on top of banana.  Spoon sliced strawberries over ice cream and drizzle with about half of the dulce de leche sauce (or caramel sauce).  Top with whipped cream, drizzle with more dulce de leche and sprinkle with coconut.  Top each mound of ice cream and whipped cream with a small strawberry.  Serve immediately.

2 servings


(Recipe for Banana Split with Dulce DeLulce was in Newsday, June 20, 2013)


Banana Brownies with Mocha Frosting

Banana Brownies with Mocha Frosting

Unbeatable flavors of banana, chocolate chip and mocha come together in this moist brownie.  The next time you’re in the mood for a tasteful brownie…why don’t you try to make the Banana Brownies with Mocha Frosting?

Banana Brownies with Mocha Frosting

Banana Brownies with Mocha Frosting

21 ½ oz. pkg. Pillsbury Fudge Brownie mix

½ cup water

½ cup oil

½ cup (1 large) mashed banana

1 egg

½ cup semi-sweet chocolate chips

Frosting:   3 Tbsp. unsweetened cocoa

1 tsp. instant coffee granules or crystals

1/3 cup margarine, softened

4 cups powdered sugar

¼ tsp. salt

1 tsp. vanilla

5 to 6 Tbsp. milk

Heat oven to 350F.  Grease bottom only of 13×9 inch pan.  In large bowl, combine brownie mix, water, oil, banana and egg; beat 50 strokes by hand.  Stir in chocolate chips.  Spread in greased pan.  Bake at 350F. for 28 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In large bowl, beat cocoa, coffee granules and margarine until light and fluffy.  Add remaining frosting ingredients, adding enough milk until frosting is of desired consistency; blend until smooth.  Spread over cooled brownies.  Cut into bars.  36 bars

(Recipe for Banana Brownies with Mocha Frosting is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

Hope you enjoyed making the Banana Brownies with Mocha Frosting, if so, click “Like”.  ”   I look forward to hearing from you, so let me know how you liked it!!