10 oz frozen raspberries (in light syrup, thawed)
1 cup peach nectar
1/2 cup buttermilk
1 Tbsp. honey
Place all ingredients in a blender and process until smooth.
Serves 2.
Monday, July 25, 2011
Raspberry Smoothie (Low Fat)
Raspberry Smoothie (Low Fat)
1 pkt Weight Watchers Vanilla Smoothie
1 cup cold skim milk
1/2 cup fresh or frozen raspberries
5 ice cubes
Crush ice cubes in blender. Add smoothie mix and milk and blend. Add raspberries and frappe.
If needed, add a packet or two of sugar substitute.
Serves 1.
1 pkt Weight Watchers Vanilla Smoothie
1 cup cold skim milk
1/2 cup fresh or frozen raspberries
5 ice cubes
Crush ice cubes in blender. Add smoothie mix and milk and blend. Add raspberries and frappe.
If needed, add a packet or two of sugar substitute.
Serves 1.
Raspberry Smoothie I
Raspberry Smoothie I
1/4 cup orange juice
1/2 cup plain, low-fat yogurt
1/2 cup washed, stemmed raspberries
honey to taste
Place all the ingredients in a blender.
Blend on high speed until smooth.
1/4 cup orange juice
1/2 cup plain, low-fat yogurt
1/2 cup washed, stemmed raspberries
honey to taste
Place all the ingredients in a blender.
Blend on high speed until smooth.
Rasberry Smoothie II
1 cup milk
½ cup natural yogurt
1 cup raspberries
sugar or honey to taste.
Blend all ingredients on high until smooth.
Pour into glasses.
Quick Start Breakfast Drink
Quick Start Breakfast Drink
2 C. Pineapple Juice
2 ripe med. bananas, peeled & sliced
2 (8 oz.) cartons vanilla yogurt
1 C. fresh or frozen strawberries
¼ C. wheat germ (opt.)
1 T. vanilla extract
Combine all ingredients in blender.
Whir until smooth. (For small blender, do ½ at a time.)
Makes 4 drinks.
2 C. Pineapple Juice
2 ripe med. bananas, peeled & sliced
2 (8 oz.) cartons vanilla yogurt
1 C. fresh or frozen strawberries
¼ C. wheat germ (opt.)
1 T. vanilla extract
Combine all ingredients in blender.
Whir until smooth. (For small blender, do ½ at a time.)
Makes 4 drinks.
Rasberry Sunrise Smoothie
Rasberry Sunrise Smoothie
2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet
Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth.
While the machine is running, move the stir stick around counter-clockwise to aid mixing.
Serve immediately.
Each recipe serves 3-5.
2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet
Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth.
While the machine is running, move the stir stick around counter-clockwise to aid mixing.
Serve immediately.
Each recipe serves 3-5.
Sunday, July 24, 2011
Strawberry Pineapple Smoothie
Strawberry Pineapple Smoothie
3/4 bag frozen unsweetened whole strawberries
4 cups Dole pineapple juice
1 cup orange juice (fresh-squeezed or Tropicana Pure Premium recommended)
1 1/2 cups lowfat vanilla yogurt, frozen
Put all ingredients into blender. Blend well, stopping to stir when necessary, until smoothie consistency is
reached!
3/4 bag frozen unsweetened whole strawberries
4 cups Dole pineapple juice
1 cup orange juice (fresh-squeezed or Tropicana Pure Premium recommended)
1 1/2 cups lowfat vanilla yogurt, frozen
Put all ingredients into blender. Blend well, stopping to stir when necessary, until smoothie consistency is
reached!
Sunshine Smoothie
Sunshine Smoothie
1 cup orange sherbet (or substitute frozen yogurt)
1 cup fresh strawberries, trimmed
1 1/3 cups pineapple chunks, fresh or canned in juice and drained
1 1/2 cups sparkling mineral water
Blend first 3 ingredients in a food processor until smooth; add mineral water until blended.
Serves 4
1 cup orange sherbet (or substitute frozen yogurt)
1 cup fresh strawberries, trimmed
1 1/3 cups pineapple chunks, fresh or canned in juice and drained
1 1/2 cups sparkling mineral water
Blend first 3 ingredients in a food processor until smooth; add mineral water until blended.
Serves 4
Sweet Strawberry Smoothie
Sweet Strawberry Smoothie
1 strawberry/mango yogurt (any kind will do)
1 cup fresh strawberries, cut up (or you can use any kind of fruit that's in the yogurt you desire)
½ cup of sugar
1 cup chopped ice cubes
Combine the strawberries (or any kind of fruit) and sugar in the blender and mix on second speed into a liquid.
Add the yogurt and blend until mixed thoroughly.
Add the ice a little at a time until it's completely mixed.
Enjoy!
1 strawberry/mango yogurt (any kind will do)
1 cup fresh strawberries, cut up (or you can use any kind of fruit that's in the yogurt you desire)
½ cup of sugar
1 cup chopped ice cubes
Combine the strawberries (or any kind of fruit) and sugar in the blender and mix on second speed into a liquid.
Add the yogurt and blend until mixed thoroughly.
Add the ice a little at a time until it's completely mixed.
Enjoy!
Friday, July 22, 2011
Grilled Vegetables
Grilled Vegetables
4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste
Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.
Tip: This is a versatile dish. Add or substitute your favorite garden vegetables, especially those that are in season.
Makes 4 servings
Recipe from From Fix-It and Enjoy-It! 5-Ingredient Recipes
4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste
Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.
Tip: This is a versatile dish. Add or substitute your favorite garden vegetables, especially those that are in season.
Makes 4 servings
Recipe from From Fix-It and Enjoy-It! 5-Ingredient Recipes
Easy Au Gratin Potato Bake
Easy Au Gratin Potato Bake
4 cups (about 1/2 of 32-oz. pkg.) frozen Southern-style hash browns, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup green onion slices
Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 2-quart casserole dish.
Bake 50 minutes or until heated through.
Makes 8 servings
Kraft Kitchens Tips This cheesy side dish is perfect for a special occasion.
Great Substitute Prepare as directed, using condensed cream of mushroom soup.
recipe from Kraft.com
4 cups (about 1/2 of 32-oz. pkg.) frozen Southern-style hash browns, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup green onion slices
Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 2-quart casserole dish.
Bake 50 minutes or until heated through.
Makes 8 servings
Kraft Kitchens Tips This cheesy side dish is perfect for a special occasion.
Great Substitute Prepare as directed, using condensed cream of mushroom soup.
recipe from Kraft.com
Thursday, July 21, 2011
Tuesday, July 19, 2011
Peach Cheesecake Ice Cream
Peach Cheesecake Ice Cream
3 cups half and half
1 cup sugar
1 (8 ounce) package Neufchatel cream cheese, softened
1 cup peeled and finely mashed ripe peaches
Blend together half and half, sugar and cream cheese until smooth; stir in peaches.
Place in a 1 or 2 quart ice cream maker and freeze according tomanufacturer's instructions.
Cover and place in the freezer for several hours to firm up.
Makes 8 servings.
www.Michellesrecipeplace.com
3 cups half and half
1 cup sugar
1 (8 ounce) package Neufchatel cream cheese, softened
1 cup peeled and finely mashed ripe peaches
Blend together half and half, sugar and cream cheese until smooth; stir in peaches.
Place in a 1 or 2 quart ice cream maker and freeze according tomanufacturer's instructions.
Cover and place in the freezer for several hours to firm up.
Makes 8 servings.
www.Michellesrecipeplace.com
Check out Classic Whoppie Pies | Michelle's Recipe Place
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Check out Blueberry Bars | Michelle's Recipe Place
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FW: Blueberry Bars
Blueberry Bars
Ingredients:
2 cups all-purpose flour
1/2 tsp baking soda
1 Tbsp Clabber Girl Baking Powder
2 cups quick-cooking rolled oats
1 cup firmly packed brown sugar
1 cup margarine
3 cups blueberries
3/4 cup granulated sugar
1/3 cup water
2 Tbsp Clabber Girl Cornstarch
1/4 tsp salt
Instructions:
Filling: In a medium saucepan combine blueberries, sugar, water, Clabber Girl Cornstarch and salt.
Cook at medium heat about 10 minutes or util thickened. Set aside.
In a large bowl, sift together flour, baking soda, and Clabber Girl Baking Powder. Cut in margarine with pastry cutter. Stir in brown sugar and rolled oats.
Press half of mixture into greased 13 X 9 inch baking pan.
Pour blueberry mixture on top; top with other half of flour mixture.
Bake at 350 degrees for 45 minutes, until top is slightly browned.
Cool before cutting into bars.
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Ingredients:
2 cups all-purpose flour
1/2 tsp baking soda
1 Tbsp Clabber Girl Baking Powder
2 cups quick-cooking rolled oats
1 cup firmly packed brown sugar
1 cup margarine
3 cups blueberries
3/4 cup granulated sugar
1/3 cup water
2 Tbsp Clabber Girl Cornstarch
1/4 tsp salt
Instructions:
Filling: In a medium saucepan combine blueberries, sugar, water, Clabber Girl Cornstarch and salt.
Cook at medium heat about 10 minutes or util thickened. Set aside.
In a large bowl, sift together flour, baking soda, and Clabber Girl Baking Powder. Cut in margarine with pastry cutter. Stir in brown sugar and rolled oats.
Press half of mixture into greased 13 X 9 inch baking pan.
Pour blueberry mixture on top; top with other half of flour mixture.
Bake at 350 degrees for 45 minutes, until top is slightly browned.
Cool before cutting into bars.
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Potato Patties
Potato Patties
8 bacon slices cut into small pieces
4 medium potatoes, pared and coarsely grated
1 egg
2 green onions, minced
1/4 tsp salt
1/4 tsp MSG
1/8 tsp pepper
Put grated potatoes in a strainer and press to remove some moisture from it.
Set aside.
Cook bacon pieces until crisp.
Drain on paper towels.
Combine all ingredients and shape into 6 patties.
Fry in bacon drippings for 4 to 5 minutes on each side or until golden brown.
Serve at once.
http://www.michellesrecipeplace.com/node/4914
michellesrecipeplace-michie.blogspot.com/
8 bacon slices cut into small pieces
4 medium potatoes, pared and coarsely grated
1 egg
2 green onions, minced
1/4 tsp salt
1/4 tsp MSG
1/8 tsp pepper
Put grated potatoes in a strainer and press to remove some moisture from it.
Set aside.
Cook bacon pieces until crisp.
Drain on paper towels.
Combine all ingredients and shape into 6 patties.
Fry in bacon drippings for 4 to 5 minutes on each side or until golden brown.
Serve at once.
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Overnight Baked Beans (Slow Cooker)
Overnight Baked Beans (Slow Cooker)
Salt and Pepper
1/4 cup cider vinegar
1/2 cup dark brown sugar or Splenda
1 pound small dried white beans
2 tsp dry mustard
1/4 cup molasses
1 medium onion, chopped
In a slow cooker, combine beans, onion, brown sugar, molasses, vinegar, mustard, 5 cups water and 1/4 tsp pepper.
Cook, covered, on low until beans are tender and liquid is syrupy, 12 hours.
The onions will rise to the top and look very dark.
Before Serving stir in 1/2 tsp salt...
Salt and Pepper
1/4 cup cider vinegar
1/2 cup dark brown sugar or Splenda
1 pound small dried white beans
2 tsp dry mustard
1/4 cup molasses
1 medium onion, chopped
In a slow cooker, combine beans, onion, brown sugar, molasses, vinegar, mustard, 5 cups water and 1/4 tsp pepper.
Cook, covered, on low until beans are tender and liquid is syrupy, 12 hours.
The onions will rise to the top and look very dark.
Before Serving stir in 1/2 tsp salt...
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