Cauliflower Fried Rice

Cooks Note: Have you jumped on the whole cauliflower everything bandwagon? I have not. I do sort of like the cauliflower rice, now that you can buy it frozen, but that is the extent of my cauliflower impostor cooking......up to this point! My son hates cauliflower, no matter how much butter I put on it it is just not his thing. I thought I would try this more for myself and my daughter and just see if he would try it. This "rice" looks like fried rice you would get at your local Chinese  restaurant, but what about the taste? I am here to tell you, you cannot tell the difference. It is truly amazing, so amazing that my son had 3 servings of it! I never told him what it was because I want to keep making it. So when they say ignorance is bliss, it certainly applies here. Make this for your veggie haters, they will gobble it right up!

Ingredients

1 bag (16 oz) Green Giant™ Fresh Cauliflower Crumbles® chopped vegetable “Fried Rice” Blend
1 Tbsp olive oil
1 tsp garlic salt
3 cloves garlic, finely chopped
1 egg, beaten
2 Tbsp soy sauce
1 Tbsp Hoisin sauce (I omitted this)
2 Fresh green onions, sliced 

Serves 2

Directions

1. In a medium skillet heat 1 Tbsp oil over medium heat. Add garlic and cook for 1-2 minutes, stirring frequently until garlic begins to brown.
2. Add Cauliflower Crumbles chopped vegetable “Fried Rice” Blend and garlic salt. Cook 5-7 minutes until vegetables soften.
3. Stir in egg; cook 2-3 minutes until egg is cooked.
4. Stir in soy sauce and hoisin sauce; mix well.
5. Garnish with green onions.

ENJOY! 

Recipe courtesy of Green Giant

Banana Pudding Cake

From the Cook: My husband LOVES banana pudding more than any other dessert in the world. I ran across this recipe on Pinterest and decided to try it out. I even recruited my young child to help me. She enjoys cooking so much and she loved helping her mama. Poking the holes in the cake was her favorite part. 

This is a dessert for the whole family to enjoy. 

What You Will Need:

1 Box of Yellow Cake Mix (+ingredients on box)  

 1  3.5 ounce boxes of Instant Banana Pudding  (+ Milk as directed on the box)

3 Large Bananas

1 Box of Vanilla Wafers (Crushed or Chopped)

1 Large container of Cool Whip (thawed)

Directions:

Follow directions on the cake box and bake as directed. Let cake cool completely.

Once cooled, poke the cake full of holes. I used the end of a wooden spoon. (Sorry, I forgot to take a photo!) 

Mix the pudding and get ready to pour (but don’t let it set!) Timing here is key!

Pour the pudding over the cake evenly. Spread with your rubber spatula if need be.

Place the cake in the fridge for one hour to allow the pudding to set.

Once the hour is up (its hard to wait!) , pull that cake out of the fridge, slice the 3 bananas into little thin slices and place all over the cake.

Next spread the cool whip all over the cake, be patient and do it slowly. Use a large rubber spatula (this will make the job easier!)

Finally – top evenly with the crushed vanilla wafers.

ENJOY!

This "PINSPIRATION" comes from Mom Luck