Tried and True Smoothies for Keilani

My sister-in-law T has a friend whose 12 year old daughter, Keilani,  had a run-in with a bully at school and got her jaw broken.  How sad and heartbreaking as a parent to have this happen to your child.  T has organized a smoothie recipe drive to get some meal ideas out there for Keilani while she gets better.  Here they are- each one is a keeper, I promise:  


Orange Julius
 recipe from Lisa Scherber

• 1/3 cup orange juice concentrate
• 1/2 cup water
• 1/2 cup milk
• 1/2 teaspoon vanilla
• 1/4 tsp Cream of Tartar <-this is optional, but gives more of a Julius experience.
• 5 or 6 ice cubes

Mix in blender on high


Get Well Keilani
You're the BEST!
Mommy Lisa 




From Gina Denny:


In a blender, I put frozen fruit, vanilla ice cream and OJ. You can buy frozen fruit in pre-made combinations, and you could easily change the ice cream and juice flavors. Though, I feel like the acid in the OJ really helps everything else feel less sweet.

To make milkshakes, I crush up cookies or frozen candies (non-frozen candies just turn to mush) with the food processor (though I guess you could just smash them with a rolling pin or something) and then add them to a lot of ice cream and cold milk in your blender.


From Laura, taken from The Friend magazine:

1 cup yogurt or single serving container, any flavor.

1/2 cup orange juice

1 handful of strawberries

1 handful of blueberries

1 handful of ice

1 banana

1 or 2 handfuls of spinach

From Tonya:

Dreamsicle Delight Smoothie

One quart milk, 

2 cans sprite, 

One quart each orange sherbet and vanilla ice cream

 Delicious!  (kinda like an orange dream bar - but yummier!)  (and yes, it makes a TON... the whole family will have to share!)

Some more smoothie recipes worth making:

Peanut Butter and Banana Smoothie

• 1 banana
• 1/8 cup peanut butter
• 1/2 cup soy milk
• 2 tablespoons honey

1. In a blender, combine banana, peanut butter, and soy milk. Blend until smooth. Pour into glasses and drizzle with honey for garnish. Variation: you can also squeeze in some Hershey's chocolate syrup and ice cream for a choco-pb milkshake.  Want it colder?  Throw in some ice.  You may need to thin it with more milk as well. 

Erin's Mix and Match Smoothie

• 1 banana
• 1 cup frozen strawberries, peaches, blueberries (if not frozen, you'll just need more ice)
•  1 container vanilla yogurt (Light and Fit is great for less  calories)
• about 1/2 cup milk or any juice, depending on thickness and amount of frozen fruits/ice
• ice cubes (only needed if you don't have frozen fruits)
• a handful of washed, fresh spinach
• 5-10 baby carrots (if your blender can handle them)

Combine all in blender and mix.  If too thick, add more juice.  Too thin; add more ice cubes or fruit.  Really, any fruit/juice/yogurt goes!  I do recommend adding more yogurt if you feel you taste  the spinach too strongly.  You can also cut back until you are comfortable with its subtle taste.  My kids love this smoothie that includes a few veggies- and they are super-picky.  I love it myself, and I'm picky too. Of course the veggies in this smoothie are optional but it's a great way to get your veggies in without knowing it!  If you don't want it to be a greenish color, the blueberries will make it more purple/dark than green.

  

Chocolate Smoothie/Milkshake

• vanilla ice cream or frozen yogurt
• 1/4 c. chocolate syrup or Nesquick
• 1 c. milk

Combine in blender and mix until smooth.  Top with whipped cream.

Like Jamba Juice Orange Berry Blintz

•  8 oz orange juice
• 2 scoops pineapple sherbert
•  1 c. frozen strawberries
• 1/2 cup frozen blueberries
• 1 c. crushed ice

  Blend until desired consistency.

Like Jamba Juice Strawberries Wild

• 1 cup apple juice
• 1 cup frozen strawberry
• 1/2 cup frozen banana
• 1 cup vanilla frozen yogurt
• 1/2 cup ice

Blend until desired consistency.

Purple Cows

• 3/4 c. grape juice concentrate
• 1 1/2 c. milk
• 2 c. vanilla ice cream

Combine all in blender.  

Marshmallow Delights from crescent rolls

Marshmallow Delights

• 1 package refrigerated crescent rolls
• 1/4 c. sugar
• 1 T. ground cinnamon
• 8 large marshmallows
• 1/4 c. butter or margarine, melted

Separate rolls into 8 triangles.  Combine sugar and cinnamon.  Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle.  Pinch dough around marshmallow, sealing all edges.  Dip tops of dough into remaining butter and cinnamon sugar.  Place sugar side up in greased muffin cups.  Bake at 375 degrees for 13-15 minutes (mine took less time so check at around 10).


Who hasn't made these in home ec class?  We made these in 8th grade and they are STILL delicious!  Be careful about the marshmallow melting out of the roll while baking.  They are melt in your mouth and the kids can help make these.  They're easy and fun!

Tastes Like Lasagna Soup

• Tastes Like Lasagna Soup
• (from Paula Deen)
• 
  
• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped (I skipped)
• 3 cloves garlic, minced (threw in a little garlic powder instead)
• 1 teaspoon thyme
• 1 tablespoon firmly packed brown sugar
• 1 (32-ounce) box chicken broth
• 2 (14.5-ounce) can petite diced tomatoes
• 1 (15-ounce) can tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 2 cups broken lasagna noodles (I used those cute little Ditalinis)
• 1 (5-ounce) package grated Parmesan cheese
• 2 cups shredded mozzarella cheese

In a large pot, combine ground beef, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.  Serve with optional cheese, croutons, and/or french bread.

This was a fun take on lasagna!  It was pretty quick to throw together and we found it really good.      Of course, my kids will prefer regular old spaghetti over this soup, but I imagine most kids would find it rather appealing with all the optional add-ins and the fun little pasta.

Orange rolls recipe from Rhodes!

Orange Butterflake Rolls
(from rhodes rolls)


12 Rhodes Texas™ Rolls, thawed but still cold (mine were dinner rolls, which are smaller so I cut them into 3-4 pieces)
zest from 1 large orange (the thin outer peel of the orange- not the white stuff)
3/4 cup sugar
1/3 cup butter, melted

Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 T orange juice


Cut each Texas roll into 5 equal pieces. Flatten each piece slightly. In a small bowl, combine orange zest and sugar. Dip both sides of each roll piece into butter and then orange sugar mixture. Stack five pieces together and place, on their sides, in a well sprayed muffin cup. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 10-12 minutes. Remove from pan immediately and place on cooling rack. Combine icing ingredients and mix well. Brush over rolls while still warm.


These were fast and easy!  I tried an orange roll recipe from scratch a while back and this turned out better.  I liked the pieces, because they distributed the flavor well throughout the whole roll.  

Overnight Caramel French Toast from Cooking Light

Overnight Caramel French Toast

• 1 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/4 cup butter or margarine
• cooking spray
• 10 slices French bread
• 2 1/2 c. milk
• 1 T. flour
• 1 1/2 t. vanilla
• 1/4 t. salt
• 2 large eggs
• 2 T. sugar
• 1 t. ground cinnamon

1. Combine first 3 ingredients in a small saucepan.  Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly.  Pour mixture evenly into a 13x9 inch baking dish coated with cooking spray.
2. Arrange bread slices in a single layer over syrup in dish.
3. Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk.  Pour egg mixture over bread slices.  Cover and refrigerate 8 hours or overnight.  
4. Preheat oven to 350.  Combine 2 T. sugar and cinnamon.  Sprinkle evenly over bread.  Bake at 350 for 50 minutes or until golden.  Let stand for 5 minutes before serving.

Wow- this was truly awesome!  And it's really "light"?  I wouldn't have guessed it!  I guess there are 314 calories and 7 grams fat per serving, but it doesn't say what a serving is.  I guess you're the judge on that!  The kids loved having this treat before school.  It sets up really nicely and is so  tasty....try it!  And use French bread and not regular bread!

Great cake mix cake

Sour Cream Devil's Food Cake Mix with Fudge Frostingby: The Food Nanny, as shown on Good Things Utah

• 1 (18-ounce) package Devil’s Food cake mix (I used triple chocolate)
• 1/2 cup sour cream
• Fudge Frosting (recipe follows)

1. Preheat the oven to the temperature stated on the cake mix package.
Grease and lightly flour a 9 x 13-inch baking pan.
2. Prepare the cake according to package directions and add the sour
cream to the batter. Pour the batter into the pan and bake according to
package directions.
3. Meanwhile, prepare the frosting and keep warm.
4. Remove the cake from the oven and allow it to cool slightly. While the cake
is still warm, poke a few holes in the top with a fork. Pour the warm frosting
over the cake. Serve immediately or allow the cake to cool.
Variation: Substitute a yellow cake mix for the devil's food, as these sisters are
enjoying, opposite.

FUDGE FROSTING

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 1/2 cup evaporated milk
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Chopped walnuts (optional)

1. Melt the butter in a medium saucepan over medium heat. Add the sugar,
milk, and cocoa. Stir and bring to a boil. Boil for 3 minutes. Remove from the
heat and allow to cool slightly.
2. Stir in the vanilla and salt. Beat the mixture with a wooden spoon for a
few minutes, let the mixture rest a couple of minutes, and beat again for
a couple of minutes until the mixture is thickened but still pourable.
3. Add chopped walnuts, if desired, or sprinkle the nuts over the frosted cake.


I really liked turning a (kind of) boring cake mix into something a lot more tasty, thanks to the fun fudge frosting.  Quick, easy, and delicious!

Cranberry and Apple Crumble

Cranberry and Apple Crumble
(from Family Fun magazine)


1/2 c. flour
1/4 c. plus 2 T. sugar
1/4 c. brown sugar
6 cups peeled and sliced (about 1/2 inch thick) apples (braeburn or granny smith work well)
1 cup fresh or frozen cranberries
1/3 c. orange juice
1 T. cornstarch


Heat the oven to 375 degrees.  Combine the flour, 1/4 cup of the sugar the brown sugar, and the butter in a bowl.  Mix the ingredients with your fingertips to create pea-sized crumbs.  
Combine the apple slices and cranberries in a large bowl.  Mix the juice, remaining 2 T. of sugar, and cornstarch in a small bowl.  Pour the mixture over the fruit and toss well.
Spoon the fruit into a 2 qt. baking dish and sprinkle the flour mixture on top.  Bake the crumble until bubbly and golden brown, about 40 minutes.  Serves 6 to 8.


I love the tart cranberry addition to this apple dessert!  I've really enjoyed the cranberry desserts I've found this winter.  This dessert goes great with a scoop of vanilla ice cream, of course!

Dessert for Four

Baked Fudge
(from whiskandaprayer.blogspot.com)

2 eggs

3/4 cups sugar

2 heaping tablespoons of cocoa

2 tablespoons flour

6 tablespoons butter, melted

1 teaspoon vanilla

Preheat oven to 325 degrees. Beat eggs until scrambled, and then beat in sugar until combined.

Add cocoa, flour, melted butter and vanilla. Mix until combined.Pour batter into 4 ramekins, or 1 8-inch square glass pan.

Set dishes or pan into a larger pan, filled halfway with water. Bake for 40-50 minutes or until upper crust is crispy and the rest of the batter is set.

Don't over cook, you want the inside gooey!  Sprinkle with powdered sugar if desired.  Best warm, or reheated.

So yeah..if you like desserts that include hot fudge, or rich chocolate flavor, then this is your baby!  You can eat this plain, like a baked pudding, or you can be like me and add a little scoop of ice cream.  Because I like a lot of hot fudge.  I cooked these in the little ramekins (they're cheap and mine were pyrex glass little bowls) and they did take about an hour until the consistency inside wasn't entirely gooey, but more fudgey-gooey.  Anyway, this is a quick little recipe to make a special dessert, and only 4 servings at that!  I loved it!

Candied Chicken Breasts

• 
  
• Candied Chicken Breasts
• (allrecipes.com)
• 
  
• 10 skinless, boneless chicken breast halves
• 2 cups dry bread crumbs
• 2 tablespoons all-purpose flour
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 tablespoon vegetable oil
• 1 1/2 cups packed brown sugar
• 1/4 cup prepared mustard
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1/4 cup grated onion
• 1/2 teaspoon salt
• 3/4 cup water
• 10 pineapple rings

Directions

1. Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
4. Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear.
5. Top each piece with a pineapple ring, and serve.

This was a fun way to make chicken.  A little sweet with some good spices on there.