Banana Chimichangas

Banana Chimichangas


3 bananas, sliced 1/4 inch thick
1/2 cup brown sugar
1/4 cup butter or margarine
1 teaspoon vanilla
3 (6 inch) flour tortillas
vegetable oil for frying

In a large skillet over medium heat, saute bananas and brown sugar in butter until sugar is dissolved.  Reduce heat; stir in vanilla and cook for 1 minute.

 Divide banana mixture between the tortillas. 

 Fold ends over mixture and roll closed.  

In a large skillet, heat 1 inch of vegetable oil over high heat.  

Place chimichangas seam down in skillet.

 Fry tortillas until golden brown. 

 Drain on paper towel.  

Serve warm.  Makes 3 whole servings or 6 half servings.

 This recipe is from the first cookbook I wrote called, MILD TO WILD MEXICAN COOKBOOK.

It is also the first recipe I cooked in front of a live audience.  It was at a woman's conference in Oklahoma.  I was really nervous before it was my time to go on stage.  They had lots of experienced people doing cooking demos, and I was the only new one.

The stage was beautiful, with top of the line appliances.  The crowd filled all available seats and people were standing at the back.  I walked out onto the stage, trying to act like I did this all the time.  It started off really well; they seemed to like the stories I was telling and they were intrigued by the recipe.

The bananas, brown sugar, and butter were cooking away and it was time for me to add the vanilla.  I gave the banana mixture a good stir, then left the spoon in the pan and reached for the vanilla.  The spoon had a heavy handle and as I lifted my hand from it, it flipped out of the pan and landed on the floor.  The audience let out a loud gasp.  I looked at them and wondered how I was going to recover from this mistake.  I laughed and told them a story about my mom putting me in dance class hoping it would make me less klutzy.

A lady and her daughter laughed really hard when I told that story.  It was a funny story, but not that funny.  After the demo was over, the mom came up to me and explained that her daughter was in dance class and wanted to quit.  She wouldn't let her because she was hoping it would make her graceful.  The mom said she would now let her daughter quit, because it obviously didn't work for me.  Her daughter thanked me several times.

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Recipe: Caramel Banana Trifle

Caramel Banana Trifle

1 (16 ounce) package frozen pound cake, thawed, cubed
1 (5.1 ounce) package instant vanilla pudding, prepared
2 bananas, sliced
1/2 cup caramel ice cream topping
1 (8 ounce) tub frozen whipped topping

In large serving bowl, place 1/2 of pound cake. Spread 1/2 of pudding over pound cake. Arrange 1 sliced banana over pudding. Drizzle 1/4 cup caramel over banana. Spread whipped topping over top. Repeat process. Drizzle 1 tablespoon caramel ice cream topping over whipped topping if desired.

This is a great dessert to serve at your Easter dinner.  Everyone will love it!

Recipe can be found on page 242 in 

MY KIND OF COOKING COOKBOOK

I created this recipe in the backseat of my car.  No Kidding.  I forgot we were invited to a friend's house for dinner.  As I was walking into Walmart, I ran into my friend's husband.  He said, "I'll see you in an hour".  All of the sudden, I remembered we were supposed to have dinner at their house and bring the dessert.  I write cookbooks so I couldn't buy a dessert.  As I wandered around the store, I spotted the bananas.  My husband loves bananas!  What could I make with bananas?  He loves banana pudding.  What could I do to jazz up banana pudding?  Then it came to me, trifle!  I will make a trifle.  I grabbed all the ingredients (I used already  prepared vanilla pudding cups instead of instant pudding).  Went to the dish section of the store and picked up a trifle bowl.  I talked the nice lady behind the deli counter into washing the bowl for me.  Then after paying for everything, I went out to my car and made the dessert in the backseat.

This easy to prepare desert has become not only my husband's favorite dessert, but friends ask me to make it over and over again.

When the Christian singer Steven Curtis Chapman and his band came to our town for a concert, this is one of the desserts I made for them.  During the break in the concert, I went to the Green Room to clean up.  When I got there, I found one of the band members with a spoon, getting every drop of the Caramel Banana Trifle out of the bowl.  He was embarrassed to be caught, but I was flattered that he liked the dessert so much that he was practically licking the bowl.


Have a Happy and Blessed Easter!