Smoothies!

I realized that our recipe blog needed our smoothie recipes. I have included both our "ice" smoothies as well as our breakfast smoothies.

“Ice” Smoothies (there is no ice included…but Milo is the smoothie boss and he named them)

2 large scoops of sherbet
2 cups of fruit (to remove the need for ice or additional freezing time it is best if at least 75% of the fruit is frozen)
1.5 cups of juice (or a juice/water mixture)
Blend it all up and eat! If you use fresh fruit you can put it in the freezer for a bit to thicken up.

We also have smoothies for breakfast which don’t require a spoon to consume. Milo “just” calls these smoothies.

Breakfast Smoothies

0.5 cups plain yogurt
1 scoop of whey powder
1 cup of juice (or a juice/water mixture)
1-1.5 cups frozen fruit
honey (optional…it makes the drink a bit sweeter when the fruit you are using may not be naturally sweet)
Blend it up and drink!

You can look at our original smoothie post on our blog here.

Cinnamon Chips

We recently found this Cinnamon Chips recipe. We tried them with some mango salsa and they are very good. Sorry, we forgot to get a picture. You can see a picture of them if you click on the link below.

Ingredients:
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Instructions:
Preheat oven to 350 degrees. Coat one side of each tortilla with cooking spray. Cut into wedges and arrange on a large baking sheet. [I cut the tortillas first and then sprayed them after I put them on the pan.] Coat wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.

Link to original recipe at Two Fat Als.

Triple Chocolate Bundt Cake

This cake is very good and is a favorite at our house. It is a great alternative to the big chocolate cake you can get at Costco. We thought that many of you might want the recipe. It is fairly easy to make.


A decadently rich and moist chocolate cake made with the ease and convenience of packaged mixes. Vanilla ice cream or lightly sweetened whipped cream compliments this cake perfectly.

Triple Chocolate Bundt Cake

Cake:

1 (18.25-ounce) package devil's food cake mix

1 (4-ounce) package instant chocolate pudding mix

1 (12-ounce) semisweet chocolate chips (2 cups)

1 3/4 cups water

2 large eggs, beaten

1 teaspoon vanilla extract

Chocolate Glaze:

1 cup powdered sugar

3 tablespoons unsweetened cocoa powder

2 tablespoons butter, melted

2 to 3 tablespoons hot water

1. Preheat oven to 350*F (175*C). Grease and flour a 12-inch Bundt pan; set aside.
2. In large mixing bowl combine cake mix, pudding mix and chocolate chips. In another bowl combine water,eggs and vanilla; mix well. Add egg mixture to dry mixture and mix by hand just until blended.
3. Pour into prepared pan. Bake for 50 to 55 minutes, or until cake tests done when wooden pick inserted in center comes out clean. Take the cake out of the pan as soon as it comes out of the oven to prevent it from sticking to the pan.
   
4. When completely cool drizzle cake with Chocolate Glaze.
5. For Chocolate Glaze: Combine all ingredients in bowl and beat by hand until smooth.

Makes 12 servings.

Nutrition Facts (per serving 1/12 serving of cake with glaze): 387.9 calories; 39% calories from fat; 18.4g total fat; 40.3mg cholesterol; 507.6mg sodium; 196.4mg potassium; 58.1g carbohydrates; 3.5g fiber; 22.7g sugar; 54.7g net carbs; 5.3g protein.

Copyright Hope Pryor, please see Terms of Use.

Link to original recipe here

Dinner Exchange

A few of my friends and I started a recipe exchange dinner. The 5 recipes I just added to the blog are from that dinner. It was a great dinner and all of the recipes were easy and really really good. Our dinner exchange nights are going to happen every month so I will be sharing the recipes with you all. Yum!!! Let's eat!!

Parmesan Fondue

Parmesan Fondue

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
1 loaf french bread cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes, crackers, vegetables or pretzels.

Jell-O Salad

I heard once Utah was the Jell-O capital of the world. How can we not have a post on the recipe blog that contains Jell-O?

Jell-O Salad

1 large jell-o package (any flavor)
1 large vanilla pudding (cook kind)
2 small boxes of tapioca pudding
1 tub cool whip
5 small cans of mandarin oranges or whatever fruit you choose to match your jell-o.

Boil six cups of water and mix in all ingredients except for cool whip and fruit. Boil for two minutes and keep stirring.

Refrigerate overnight or for at least four hours. Mix in cool whip and fruit and serve.

Garbage Salad

I laughed and was even a little confused by the name of this salad but it is good, really good. I was pleasantly surprised.

Garbage Salad
1/2 can Garbanzo beans
1/2 can Kidney beans
Lettuce
Frito tortilla chips
Catalina dressing

Put beans on top of lettuce. Top with fritos and dressing. Serve.

Orange Glazed Chicken w Rosemary

Another easy recipe. Prep time is 30 minutes.

2 teaspoons canola or olive oil
4 boneless skinless chicken breasts
1/4 cup orange juice
3/4 cup reduced sodium chicken broth
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves crumbled
1/8 teaspoon coarse ground black pepper
2 teaspoons Dijon mustard
1 naval orange, peeled, thinly sliced

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides. Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover, reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter. Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated. Spoon glaze over chicken on platter. If desired garnish with fresh rosemary sprigs.

Lemon Creme Pie

This pie is so easy and so so good to the tongue!! By that I mean it's yummy!

1 graham cracker crust
1 can sweetened condensed milk (cold, stick it in the fridge overnight)
1 8oz. tub of cool whip
Juice from 3 large lemons
1 tbs. lemon rinds

Whip for 3 minutes on high. Poor mixture into crust. Refrigerate. Can be served with raspberries or strawberries.

Broccoli Soup

This is a really easy creamy broccoli soup. It tastes amazingly well.


Broccoli Soup

Ingredients:
1 1/2 lb. broccoli, cut into florets
1 carrot, sliced
4 small potatoes, cut into chunks
1 cup onion
5 cups chicken broth (or 4 cups broth and 1 cup water)
3 tbsp olive oil
3 tsp dry mustard
juice of 1 lemon
salt and pepper to taste

Instructions:
Heat the oil in a large pot. Add onions, potatoes, carrots and mustard, and cook for 5-7 minutes. Add the broccoli and the broth, and simmer for about 20 minutes. By this time, the vegetables should be cooked. Working in batches if necessary, blend the mixture (in a blender) until smooth. Add the lemon juice, season to taste with salt and pepper. Garnish with sour cream or parmesean cheese if you like, and serve.

Link to original recipe at Two Fat Als.