Easy Peachy Fruit Salad – Quick Side Dish Idea

I don’t know about you, but sometimes when I’m fixing dinner I forget about the side dishes.  I’m so focused on getting our main dish ready, that the sides get neglected.

Not to mention, that I just don’t like making elaborate sides very often. I like to keep it simple and quick.  But sometimes it’s hard to come up with quick side dish ideas that aren’t the same thing all the time.

This is one of those ideas that you can pull together in less than 5 minutes.  And it’s a bit different than your normal fruit salad.

Easy Peachy Fruit Salad


This isn’t my original idea, but I have no idea where I heard about it.  Basically, you use a can of peach pie filling and any other type of fruit you want.

Here’s what I used:



You can see that I really needed to use that banana quick!

I think this would be great with other types of pie filling too.  I may try apple sometime soon.

I don’t always have pie filling in my pantry, but I often buy “inspiration ingredients”.  These are things that look good to me when I go through the store, but I don’t have an immediate idea for using.  If it’s a pantry item that will keep well, I’ll purchase it. Eventually, an idea will hit or I’ll find a recipe for it.  This is how many of the recipes on this site get created.

This fruit salad hardly needs a written recipe, because it’s so adaptable.  But here it is for you anyway.

Easy Peachy Fruit Salad – Quick Side Dish Idea

Serves: 6-8 servings

  • 1 can peach pie filling
  • 3-5 other fruits - canned, drained or fresh
  1. Stir together and chill.
  2. Or eat room temperature if you're out of time to chill it.

Cranberry Banana Smoothie

My daughters both love smoothies.  And my sons love juice.

So when I was asked to try Ocean Spray Diet Cranberry Juice, I was in.  Juice of any kind doesn’t last long around here and the girls are always looking for new flavors to add to smoothies.  My oldest son has already polished off a big portion of this bottle of cranberry juice.

This time, we made a pretty pink smoothie with banana, vanilla yogurt and Ocean Spray Diet Cranberry Juice.  The cranberry juice added a sweet/tart contrast to the yogurt and banana.  It made for a fantastic smoothie.

Here’s what you’ll need, but feel free to use berries with or instead of the banana.  You can also swap out any flavor of yogurt too.   [Read more…]

Crunchy Monkey Peanut Butter Sandwich


This made for some good snacking.  This is #2 in my Peanut Butter Sandwich 365 project (of which I have no real ambitions for actually making it to 365 versions of PB sandwiches).

Vanilla wafers, crunchy peanut butter, Nutella and banana.  Oh yeah!

Mixed Berry Smoothie


My oldest daughter has been on a smoothie kick lately.  If “lately” can be considered the last few years.  She loves smoothies and often makes them for herself.  (Now, if I could just convince her to wash the blender.)  Mixed berry is her most recent favorite.

[Read more…]

Frozen Fruit Cups

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These fruit cups are part of our Christmas breakfast. They’re great because you can make them ahead of time and the recipe makes a lot.

Gather up your ingredients:

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Frozen Fruit Cups

Serves: 12-15 servings

  • 1 can (12 oz) frozen pineapple juice concentrate, thawed
  • orange juice (2 juice cans full)
  • water (1 juice can full)
  • ½ cup sugar
  • 3 medium firm bananas, sliced
  • 16 oz frozen, sliced, sweetened strawberries
  • 1 can (15 oz) mandarin oranges
  • 1 can (20 oz) crushed pineapple
  • clear plastic cups
  1. Combine all ingredients in a large bowl.
  2. Ladle into the cups and freeze. I place all the cups on a cookie sheet to keep them upright in the freezer.
  3. To serve, set them out of the freezer for 40-50 minutes or defrost them a bit in the microwave. Feel free to substitute ingredients as you like.

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Banana Bread

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These bananas were begging to be transformed into Banana Bread. They were on the verge of yuckiness. Okay, they were already at the yucky stage and were heading toward the trash, when I finally got myself up off the couch and decided to deal with the suckers. I know I could have put them in the fridge or freezer days ago to keep them from continuing their slide toward totally decomposing, but black bananas in my freezer tend never to emerge again. Better to leave them on the counter where they taunt me until I finally give in.

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I like this recipe for banana bread because it is quick, easy and the ingredients are basic and I usually have them on hand. Because I had six yucky, overripe bananas I doubled the recipe. I’ll give the ingredient list for a single recipe.
First, mash the bananas. For some reason, I always use a pastry blender to do this job. You can use a fork or your hands even, but I think that’s kind of gross.
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Keep mushing until they are baby food smooshed. One recipe calls for 3 bananas.
Cream 1 cup of sugar with 1/2 cup shortening (I used butter, but you can use margarine or even Crisco, if you’re into that). Beat in 2 eggs and then add the mashed bananas. Add in 2 cups of flour, 1 tsp of soda and 1/2 tsp of salt. I know that you’re supposed to stir together the dry ingredients first, but I never do. I just dump the flour into the mixer bowl with the wet ingredients, then add the soda and salt, mixing it into the flour with the measuring spoon. I’m lazy that way.
The recipe calls for nuts, but that would cause my kids to have a spell so I leave them out. I do sometimes add a cup of chocolate chips, which causes my kids to jump up and down in delight. I’ve also added blueberries, but the flavor of the berries didn’t really come through, so I save my
berries for muffins instead.
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One recipe makes 2 loaves. I doubled the recipe and made 3 plump loaves instead of 4 regular loaves. Besides, I only have 3 matching bread pans.
This recipe packs up beautifully for snacking or breakfasting away from home. It also freezes well.
Banana Bread
1 cup sugar
1/2 cup shortening (butter, margarine, crisco)
2 eggs
3 bananas, mashed
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
nuts or chocolate chips, optional

Cream the sugar and shortening with a mixer. Add the eggs and bananas and mix well. Add the dry ingredients and mix until well blended. Pour into loaf pans that have been greased. Bake 50 minutes -1 hour at 350 degrees. Take the loaves out of the pan while they still hot. Makes 2 loaves.

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