Tuesday, May 31, 2016

Mango Cream Smoothie

I have many smoothie recipes at my blog, but I think this may be one of my favorites!!

So thick & creamy and full of flavor. I LOVE the flavor of mango!!

When we spent the winter in Florida, we ate a lot of mangoes....mostly from Walmart or the stand up the road.  *-* 

Thanks to Courtney's Cookbook for sharing this terrific recipe with us at our Weekend Potluck linky party recently. 

I am very fond of the creaminess that adding yogurt or cottage cheese brings to a healthy smoothie. 

I forgot to add the protein powder, which would only make it richer and thicker, and adds lots of protein, but I did add some oatmeal to bulk it up. 
You'll never know it's in there because it will dissolve in the blending process.  I also added a few slices of frozen banana. 

One thing I love and appreciate about smoothies is that you can always add more fruit, or more milk, to get the texture you want. 


MANGO CREAM SMOOTHIE 

                                       3/4 c. almond milk
                                (I used almond/coconut blend)
                                       3/4 c. frozen mango

a few slices of frozen banana, optional 
                              1/3 c.  Greek yogurt or cottage cheese
                                   1/3 c. quick cooking oatmeal
                              1 scoop vanilla protein powder, optional
                                       1/2 tsp. vanilla extract
                                    1 - 2 pkts. Truvia or Stevia 
                                whipped cream for topping, optional

Add everything, but the whipped cream, to the blender and whir until smooth, about 45 seconds or so. Top with whipped cream and enjoy!!
Yield: 1 tasty serving


Linked to Full Plate Thursday
           Weekend Potluck




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Sunday, May 29, 2016

Sugared Asparagus

It's the time of year asparagus 
(or as Veggie Tales Junior says Asparama-hoozit!=) is in season.

It's one of our favorite veggies and I love fixing it several ways. Did you know 1 cup has only 27 calories????

I've said for a long time..add a little honey or sugar to vegetables and the kids will gobble them up.  

This is an OLD recipe from a time when everyone wasn't so 'sugar conscious'....=) 

Of course, you don't have to add the full amount of sugar, but I'm sharing this recipe as I found it in a Taste of Home magazine many moons ago. 

Did you know if you bend the stalks, they will break off naturally where they should - to separate the tough part from the edible part!? 

This is easy and delicious - hope you give it a try. Ready in minutes. 


SUGARED ASPARAGUS

2 - 3 Tb. brown sugar
2 Tb. butter
2# fresh asparagus, cut into 2" pieces
(about 4 cups)
1 cup chicken broth

In skillet over medium-high, heat brown sugar and butter
until sugar is dissolved: add asparagus; saute for 2 minutes.
Stir in chicken broth; bring to a boil.  Reduce heat;
cover and simmer for 8 - 10 minutes or until
asparagus is crisp-tender. Remove to a serving
dish and keep warm. Cook leftover sauce in pan,
uncovered, for a few minutes, until reduced by half.
Pour over asparagus and serve immediately.
Yield: 4 - 6 servings

I always say, if you want your kids to eat their veggies,
add a little sweetness and they'll go down a lot faster.


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Saturday, May 28, 2016

Leader Enterprise - Memorial Day - May 25, 2016

   

The "Memorial" in Memorial Day has been ignored by too many of us who benefit from those who have given the ultimate sacrifice. Often we don't observe the day as it should be, a day where we actively remember our family members, our loved ones, and our friends who have given the ultimate sacrifice:


  • by visiting cemeteries and placing flags or flowers on the graves of our fallen heroes. 
  • by visiting memorials. 
  • by flying the U.S. Flag at half-staff until noon. 
  • by renewing a pledge to aid the widows, widowers, and orphans of our fallen dead, and to aid the disabled veterans.


My dear husband (MSgt. Ronald E. Baker, Ret. Air Force)  is the most patriotic person I know.  He served 3 tours in Vietnam and is now 100% disabled because of the effects of Agent Orange.  He has been a speaker for a number of military services locally. I want to share excerpts from the speech he shared at the Pioneer Memorial Day service in 2009. To say I am proud of him barely skims the tip of the iceberg.

"Our most precious asset as Americans is liberty. Most of Europe is free because American men fought to loose them from the bands of fascism, socialism, and communism. America is free because men were willing to die to preserve and protect our liberties as spelled out in the First Amendment to the United States Constitution, the Bill of Rights. The rights and privileges of our society cannot be allowed to be squandered or given away to any person or group of people, no matter their ideology.

I believe there is a majority of Americans who want to preserve our freedoms, maintain the rule of law and order, and keep the pursuit of happiness as the forefront of our national policy. Those of us who hold to these goals will never stop fighting for freedom. We will never compromise on liberty.  We will not give in to totalitarianism. We will not give in, give up, or submit to any form of government, religion or ideology that would take away what this country has long stood for in the world, namely our liberty and justice for all her citizens. We can never take our freedom for granted. Our responsibility is to preserve it at all costs. Those men and women whom we honor here have already paid that price for the way of life we now enjoy. 

Our freedom is the most precious legacy we can pass on to our children. There can be no alternative that would satisfy the sacrifices made by those who have defended our liberty with their very lives.  As we look back today over our nation's history,  we must also acknowledge those who are at this very moment fighting on other battlefields in our world to recapture or preserve freedom from the grasp of evildoers who would enslave men and families in false religious cults, dictatorial governments, and the insanely narcissistic men who consider themselves to be gods in their own eyes.

So then, what do we owe our fallen heroes?  Well,  I believe we owe them our very lives.  Their blood was shed so that you and I could be here secure in our freedom.  Our rights to assemble, speak freely, believe in our Creator, travel and trade amongst ourselves with relatively few restrictions,  are all just a few of the many wonderful opportunities afforded to a people who are truly enjoying liberty the way God intended.

The cost has been high. It may get much higher in the near future.  There are still those who would love to see our nation fall. They are of that evil empire that former president Ronald Reagan warned us about. We cannot forsake all that our nation has stood for and all that our brave soldiers, sailors, airmen and Marines have died for, as well as those who are carrying the banner of a freedom-loving country to various other nations in turmoil around the world. We must rally around our flag once more. We must pray for those in harm's way, today and always. It is our duty. It is our responsibility. And it is our honor. Let's not fail to take a stand for freedom. Let's pay our debt as fully as those who have gone before us...no matter the cost."

I think it's great to have foodie fun and celebrate the holiday with red, white and blue yummies. Use red, white and blue sprinkles on cupcakes or jello. Make a flag shape on top of white frosted brownies or dessert with berries and marshmallows. Outline the shape of a star with strawberries and fill in with blueberries. Layer blueberries and strawberries between vanilla yogurt or pudding to make a parfait. Be creative, but whatever you do: Celebrate the holiday with a special foodie dish!

Enjoy a safe Memorial Day weekend and don't forget to thank a vet for their service and sacrifice.

Friday, May 27, 2016

Homemade Hot Dog Sauce & Weekend Potluck #224

WELCOME TO MEMORIAL DAY WEEKEND POTLUCK!

Hope you all enjoy a fabulous holiday - don't forget to remember
those who have died for our freedoms...

Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Homemade Hot Dog Sauce by Grandma Honey’s House

Recipes that caught our attention ~


Toffee Pecan Dream Bars by Living on Cloud Nine


Strawberry Swirl Cream Cheese Pound Cake by Big Rigs ‘n Lil’ Cookies

Featured Hostess Recipe ~


Ice Cream Pies by The Better Baker

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Red, White & Blue Poke Cake

Jello poke cakes are a favorite dessert...I'm not sure why I don't make them more often.
They're so simple and for me, taste so elegant...and light. 

Here's a last minute idea for you to make to add to your Memorial Day menu.
And hopefully, you're having great weather and can eat outside..if it isn't too hot.

Enjoy a wonderful Memorial Day and weekend! 


Let's not forget to remember!! 

(hover over photo to pin) 


RED, WHITE & BLUE POKE CAKE

1 (16 - 18 ozs) box white cake mix 

(plus ingredients called for on the box)

1 sm. box (4-serving size) red jello

1 sm. box(4-serv. size) blue Jello

1 8-ozs. tub Cool Whip, thawed 



Mix and bake cake in a 9" X 13" pan according to package directions. 

Let cake cool 15 minutes. Using the handle of a wooden spoon, poke holes

all over the cake. (Yes, you want to go to the bottom). 


Mix red jello with 3/4 c. boiling water; stir until dissolved. Add 1/4 c. cold water. Then mix blue jello (separately) with 3/4 c. boiling water; stir until dissolved, then add 1/4 c. cold water. 

Now you can pour each color of jello into rows of holes, or just spoon the colors in randomly.  That's a little more time consuming, but you'll have
pretty colors in every piece. (Just be sure you keep the colors separate, otherwise you'll have PURPLE!)

Cover and refrigerate cake for at least 4 hours or overnight. 

In the morning, you can spread the whipped topping over the cake and top off with red and blue berries or patriotic sprinkles. You could even arrange berries and bananas or marshmallows to make the top look like a flag.  Keep refrigerated until serving. 

           Linked to
                Full Plate Thursday
             Weekend Potluck
               Meal Plan Monday

Another simple idea for your weekend...







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Wednesday, May 25, 2016

3 Patriotic Foodie Dishes for Memorial Day {Blast from the Past}


With a sugar cookie crust, a layer of white chocolate and cream cheese, and thickened berries over the top...this is an impressive holiday dessert! 
SO tasty! 




The kids will love helping decorate this pretty cupcake with pieces of licorice and frosting gel.  A pretty addition to any gathering. 





Cut angel food cake into shapes or squares and skewer along with berries and bananas  for a simple and delicious treat....link included for nutella yogurt dip. YUM!






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Sunday, May 22, 2016

Parlor Coffee Float

What a simple 'jazzed up' coffee drink!  Perfect for pampering yourself.

After seeing this recipe in our local newspaper, I knew I had to try it. 

Sit down, put your feet up and enjoy sipping this delightful beverage. 

Smooth, creamy and sweet - just how I prefer my coffee!! 

Made with simple ingredients you may already have on hand...
Coffee...ice cream...chocolate syrup...half and half...

Top with whipped cream and a cherry if you want to go 'all out'. 

You're welcome! 


PARLOR COFFEE FLOAT

Serves 2

1 1/2 c. strong brewed coffee, chilled
1/4 c. chocolate syrup
1/4 c. half-and-half
1 c. chocolate or coffee ice cream
Whipped cream, to serve
Maraschino cherries (optional) 


In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Top with whipped cream and a cherry, if desired.


Nutrition information per serving: 301 calories; 112 calories from fat (37 percent of total calories); 12 g fat (8 g saturated; 0 g trans fats); 35 mg cholesterol; 43 g carbohydrate; 4 g protein; 4 g fiber; 107 mg sodium.

Linked to
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Meal Plan Monday



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Friday, May 20, 2016

Best Steak Marinade & Steakhouse Butter & Weekend Potluck #223

WELCOME TO WEEKEND POTLUCK! 
Always so tickled you take time to stop by...


Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Holy-Moly Chicken by Best of Long Island

Recipes that caught our attention ~


Chicken Bacon Ranch Potato Casserole by Melissa’s Southern Style Kitchen


Featured Hostess Recipe ~



Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Friday, May 13, 2016

Broccoli Salad & Weekend Potluck #222

WELCOME TO ANOTHER FUN WEEK OF 
WEEKEND POTLUCK! 

We are so glad you're here to share, and view, all our
drool-worthy recipes being shared! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Amish Country Casserole by With A Blast

Recipes that caught our attention ~


Strawberry Shortcake Bread by Cooking With K


Crazy BBQ Chicken by Big Rigs ‘n Lil’ Cookies

Featured Hostess Recipe ~


Broccoli Salad by Served Up With Love

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Wednesday, May 11, 2016

3 Dandy Dishes using Pineapple {Blast from the Past}


This amazing side dish has cheese in it.  It's wonderfully delicious & simple too!





Deliciously moist and flavorful...such a great dessert. 

Pineapple Sheet Cake with Caramel Frosting



An irresistible combo of sweet and salty - over the top tasty!! 

Pineapple Pretzel Salad





Sunday, May 8, 2016

Strawberry Rhubarb Cream Cheese Blondies

It's that time of year!  Rhubarb season here in NW Ohio. 

So when I came across this recipe that I printed many moons ago from 
Hot Eats and Cool Reads, I decided NOW was the perfect time to make this dish.

(hover over photo to pin)

I'm wild about anything with cream cheese. 

I adapted this recipe a bit, the biggest change being I added some strawberry jello to the rhubarb sauce, just because I'm especially fond of the fruity combo. I also used 1/4 c. less brown sugar. 

I served the first piece to my sweet hubby, while it was still warm,
and he commented.."This is REALLY good!"

When I had more the second day, I decided I preferred it warm, so then I just reheated a piece in the microwave just before enjoying. 

Hope you'll enjoy it soon. 



STRAWBERRY-RHUBARB CREAM CHEESE BLONDIES 


1-1/2 c. fresh rhubarb, chopped
(I thawed frozen I had on hand...it cooks a lot
easier and faster when it's softer) 

1/4 c. sugar

2 tsp. (fresh) lemon juice
1/2 pkg. (sugar free) strawberry jello
3/4 c. plus 2 tablespoons flour, divided
1/2 c. graham cracker crumbs
1/2 tsp. baking powder
1/2 c. (1 stick) butter, melted
3/4 - 1 c. brown sugar
2 eggs, divided
1/4 tsp. cinnamon
1 tsp. vanilla
4 ozs. cream cheese, softened



Directions:

In a small saucepan, combine rhubarb, sugar and lemon juice. Cook over medium heat until rhubarb is softened, about 10 minutes. Stir in dry jello until smooth. Remove from heat and set aside.


Preheat the oven to 350 degrees. Grease 8" X 8" square baking dish; set aside. 



In a small bowl, combine 3/4 cup flour, graham cracker crumbs, and baking powder.



In large mixing bowl, blend butter with brown sugar; mix well. Add 1 egg, cinnamon and vanilla; blend until smooth. Add flour mixture little by little and mix together. Spread in prepared dish.



In  same small bowl, combine softened cream cheese, 2 Tb. flour and

 1 egg.


Alternate spooning rhubarb and cream cheese mixture onto the blondie layer. Swirl with a knife to marble.



Bake for 28 - 30 minutes or until center is set. Cool; cut into squares.

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