Thick and Delicious Fruit Smoothie

I thought I’d change things up a bit for this week’s Recipe Roundtable and offer one of our favorite drinks: fruit smoothie. Who doesn’t love a refreshing smoothie, especially in the summer months??

This recipe makes a thick. sherbert-like smoothie. We almost always use orange juice in our smoothies – it gives the smoothie an extra depth of flavor – but it’s not required.

 

: Thick and Delicious Fruit Smoothie
  • 1 cup frozen strawberries
  • 1 banana, cut up
  • 1 cup vanilla yogurt
  • 1-2 tablespoons honey (or to taste)
  • 1/2 cup milk
  • 1/4 cup orange juice (optional)
  1. Blend well (use “crush ice” setting at first to help break up the strawberries).
  2. Serve.

If you use fresh strawberries, throw in a little ice to help make it nice and cold and thick!

Also, just for your FYI, starting this month I’ll be posting recipes once a month (instead of once a week) to make room for other post ideas that I have.

Other recipes you may enjoy:

Simple Roast Chicken

Deviled Eggs

Pineapple Mush

Chicken Wings

I have no clue where I got this recipe, but it is yummy!

Recipe: Chicken Wings

Ingredients:

  • 3 pounds chicken wings ( can use legs and/or thighs, too!)
  • 2 tablespoons olive oil
  • 1/2 cup soy sauce
  • 2 tablespoons ketchup
  • 1 cup honey
  • 2 cloves garlic, minced
  • Salt & pepper

Instructions:

  1. Preheat oven to 350 degrees.
  2. Place chicken in 9×13 pan.
  3. Mix rest of ingredients and pour over chicken. Mix to coat chicken.
  4. Bake for one hour or until sauce is caramelized and chicken is cooked through.

Other recipes you might like:

Shepherd’s Pie

Strawberry-Pineapple Mold

Anne’s Crazy Cake

 

 

Anne’s Crazy Cake

This Yummy cake is courtesy of my dear friend, Anne.

Recipe: Crazy Cake

Ingredients:

  • 1 1/2 cup flour (unsifted)
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 3 tablespoons cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon vinegar
  • 6 tablespoon vegetable oil (NOT Canola!)
  • 1 cup water
  • 1 teaspoon vanilla

Instructions:

  1. Combine first 5 ingredients in a medium bowl and mix well with a wire whisk.
  2. Add the vinegar, oil and water and continue to mix with wire whisk until combine (Do NOT overmix!).
  3. Lightly stir in vanilla.
  4. Pour batter into an ungreased 8×8 baking dish.
  5. Bake in a preheated 350 degree oven for about 25 minutes or until a toothpick inserted in the center comes out clean.
  6. When you take the cake out of the oven, immediately run a knife along the edge to free up the cake.
  7. Allow to cool completely before removing from pan.
  8. Frost or sprinkle with powdered sugar and serve!

Quick Notes:

For cupcakes: Prepare batter as indicated above, except pour batter into cupcake liners, cook in a preheated 350 degree oven for 20 minutes (or toothpick comes out clean), and let cool on wire rack before serving. Makes about 26 cupcakes.

(Linked to Recipe Roundtable.)

Other recipes you might like:

Chewy Brownies

The Perfect Roast

Deviled Eggs

Chewy Brownies

Here’s another recipe I got from the mom’s group I used to belong to; although I can’t remember who I got it from. These brownies are SO GOOD!

Recipe: Chewy Brownies

Ingredients:

  • 1 2/3 cup granulated sugar
  • 3/4 cup butter, melted
  • 2 tablespoon water
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cup all-purpose flour
  • 3/4 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Ingredients:

  1. Combine sugar, butter, and water in large bowl.
  2. Stir in eggs and vanilla.
  3. Combine flour, cocoa, baking powder, and salt in medium bowl.
  4. Stir dry ingredients into the wet ingredients.
  5. Spread into a prepared 9×13 baking pan.
  6. Bake in a 350 degree preheated oven for 18-25 minutes or until wooden toothpick inserted in the center comes out clean.
  7. Cool completely before cutting and serving.

(Linked to Recipe Roundtable.)

Other recipes you might enjoy:

Peas and Macaroni

Corn Pone

No-knead Crusty White Bread

Pineapple Mush

This delicious dessert is courtesy of my friend, Jennifer from Virginia. I am going to give you two versions of this: her recipe, which is the lowfat version; and, mine, which is the exactly the same recipe using “regular” ingredients. (Both versions are equally good, my husband just won’t eat sugar free jello.)

Recipe: Pineapple Mush – Lowfat Version

Ingredients:

  • 2 packages instant, sugar-free, fat-free vanilla pudding (uncooked)
  • 1 20 ounce can unsweetened crushed pineapple (with juice)
  • 1 container of 8 ounce (or 20 ounce) fat-free Cool Whip

Instructions:

  1. Blend together all ingredients in bowl.
  2. Chill at least one hour.
  3. Serve!

Quick Notes:

  • This version of the recipe is 1 Weight Watchers Point per 1/2 cup.

++++++++++++++++++++++++++++++

Recipe: Pineapple Mush – “Fullfat” Version

Ingredients:

  • 2 packages instant vanilla pudding
  • 1 20 ounce can unsweetened pineapple (with juice)
  • 1 package 8 ounce ( or 20 ounce) regular Cool Whip

Instructions:

  1. Blend all ingredients together in a bowl.
  2. Chill at least 1 hour
  3. Serve!

(Linked to Recipe Roundtable.)

Other recipes you might enjoy:

Sausage, Peppers and Potatoes

Macaroni and Cheese

Pumpkin Bread

 

Crescent Beef Stroganoff

This recipe comes from my very dear friend Emily:

Recipe: Crescent Beef Stroganoff

Ingredients:

  • 1 package (8 oz) refrigerator crescent rolls
  • 1 pound ground beef, lean
  • 1/2 cup chopped onion 8 oz sliced mushrooms
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • 8 oz sour cream
  • 1/2 to 1 cup shredded mild cheddar cheese

Instructions:

  1. Unroll crescent roll dough; press into the bottom of an uncreased 9×13 baking pan to form a thin crust.
  2. In a skillet, brown beef with onion and mushrooms, season with salt, pepper and paprika.
  3. Stir sour cream into cooked beef mixture, and spoon all of it into baking pan on top of crescent crust.
  4. Sprinkle evenly with the shredded cheese.
  5. Bake in a preheated 375 degree oven for 25-30 minutes, or until crust is baked.
  6. Cut into squares and serve with a tossed salad.

Number of servings (yield): 6

(Linked to RecipeRoundtable and WFMW.)

Other recipes you may enjoy:

Lentil Soup

Cheese Cake

Strawberry-Pineapple Jello Mold

 

Slow-Cooker Lentil Soup

We are technically coming out of soup season, since it is *finally* getting warm out; but as far as I’m concerned, soup is for any time! Plus, since this is made in the slow-cooker, you don’t have to worry about adding extra heat from the oven. 🙂

Recipe: Slow-Cooker Lentil Soup

Ingredients:

  • 1 lb package lentils
  • 8 cups water (or vegetable broth)
  • 1 10oz can diced tomatoes, with juice
  • 1 onion, diced
  • 2 carrots, chopped
  • 1 celery stalk, sliced
  • ½ large green pepper, chopped
  • 2 gloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon cumin
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Directions:

1. Examine, sort and rinse lentils. (No need to soak overnight.)
2. Put all ingredients in slow-cooker and stir well.
3. Cover and cook on low for 8-10 hours.
4. Remove bay leaf before serving.

Quick Notes:

  • For a meaty version, add 1 lb of sliced smoked sausage.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

Egg Balls

Peas and Macaroni

Corn Pone

 

Potato Pancakes

This is a recipe that I got from my friend, Sherine, a few years ago. It is a wonderful way to use up leftover mashed potatoes.

Recipe: Potato Pancakes

Ingredients:

  • 16 oz frozen corn kernels, thawed (or 2 cups fresh corn kernels cut off the cob).
  • 1/2 cup onion, finely chopped
  • 1/2 cup green onions (scallions), chopped small
  • 2 tablespoons vegetable oil
  • 2 cup cooked mashed potatoes
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 3/4 teaspoons salt
  • 1/2 teaspoons pepper

Instructions:

  1. Cook corn, onion and scallions in vegetable over medium-high heat until crisp-tender (about 5 minutes or so). Remove from heat.
  2. Combine potatoes, flour, and eggs in a large bowl.
  3. Add corn mixture, salt and pepper. Stir well.
  4. Coat a large nonstick skillet with cooking spray and place over medium heat until hot.
  5. Drop potato mixture by 1/4 cupfuls into skillet.
  6. Cook 2-3 minutes per side (or until golden).
  7. Re-coat skillet before cooking next batch.

Quick Notes:

  • Adjust temperature as needed to avoid burning.
  • Makes 18 (2″) potato pancakes.
  • Sherine suggestions serving these with salsa. They are equally good served with sour cream and/or apple sauce.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

Shepherd’s Pie

London Broil

Marie’s Macaroni and Cheese

Beans and Macaroni

This is a quick and easy recipe that is a perfect meatless meal for Lent (or any time!):

Recipe: Beans and Macaroni

Ingredients:

  • 1 pound elbow macaroni, cooked according to package directions
  • 1 10 oz can tomato sauce
  • 1 10 oz can cannelloni beans
  • 3 cloves garlic, sliced thin
  • olive oil
  • basil, salt and pepper to taste

Directions:

  1. Line medium saute pan with oil and saute garlic until translucent.
  2. Add the rest of the ingredients and stir.
  3. Simmer together for about 1/2 hour.
  4. Add to cooked macaroni and stir to coat/combine.
  5. Serve with salad and/or crusty bread.

(Linked to recipe roundtable.)

Other Recipes you may enjoy:

Ten Meatless Meals

Shepherd’s Pie

Dump Cake

 

 

Egg Balls Recipe

As promised last week, today I’m sharing a recipe that has been handed down from my father-in-law’s mother. This recipe was created out of necessity during the depression when she needed to make dinner and had to use what little items she had!

This isn’t a difficult recipe, but it isn’t exactly for beginner cooks, either. It took me a few tries to get the consistency right; however, even with the wrong consistency it still tastes good. 🙂 I thought I had pictures of this, but alas, I don’t (or couldn’t find them), but next time I make this, I post some pictures.  Anyway, here it goes:

Recipe: Egg Balls

Ingredients:

  • 4 eggs
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • garlic powder, salt and pepper to taste
  • 1 onion, sliced
  • 1 28 oz can Italian Plum Tomatoes (put in blender for a few seconds)
  • 1 can peas, drained
  • 1 cup water
  • olive oil

Directions:

To Make egg balls:

  1. Beat eggs with whisk.
  2. Add cheese, bread crumbs and seasonings and stir well.
  3. Put in refrigerator for at least 30 minutes or until the sauce is done. (The mixture will – should – thicken in refrigerator.
  4. To make sauce:

  5. Thinly line bottom of frying pan with oil.
  6. Saute onion until golden.
  7. Add tomatoes, stir and simmer for 1/2 hour.
  8. Add 1 cup water and peas.
  9. Simmer 15 minutes more.
  10. Using your hands, take a small amount of the egg mixture and form into a ball (similar in size as a regular meatball) and drop each into the sauce.
  11. Simmer in sauce for about 10 minutes.
  12. Turn and simmer for about 10 minutes more.

Quick Notes:

  • You want the egg balls to be lightly golden.
  • If the egg mixture doesn’t thicken (or thicken enough to keep the formed balls together) add extra bread crumbs or cheese.
  • Don’t give up if the dish doesn’t turn out right the first couple of times!
  • Serve with salad and nice crusty bread to round out the meal. 🙂

Other recipes you may enjoy:

Easy pumpkin bread

Quick and easy chocolate cookies

The Perfect Roast