Thanks to social networking, I have been able to reconnect with some of my former students who are now grown, married, and have children of their own. I sometimes have trouble believing so many years have passed! These adults I’m seeing should still be in junior high, right?
I always enjoy seeing children helping out in the kitchen! Yesterday, Melodie, one of those former students, shared this recipe and picture of her daughter with me. Young Carolina was in the kitchen with her dad when her mom came home from a busy day at work. This dessert is what they were creating in the kitchen. Sounds so yummy!
Easy Pleasy Chocolate Banana Empanadas:
2 Bananas, sliced thinly
1/2 cup Hershey Special Dark chocolate chips
1/3 shredded coconut
1 can Pillsbury Grands Biscuits
Preheat oven to 350 degrees. Press or roll out biscuits until they are 6-7 inches in diameter. Place the banana slices, chocolate chips, and coconut on half of each flattened
biscuit. Fold the dough in half over filling and press together using fingers or a fork. Lightly grease cookie sheet with cooking spray and place into oven. Bake for 10-12 minutes until lightly brown. Remove from the oven and serve! They are best when still hot, right from the oven.