Thursday, October 29, 2015

Pecan Pie Squares


Ingredients :

3 cups all-purpose flour
1/4 cup plus 2 Tablespoons sugar
3/4 cup butter, softened
3/4 teaspoon salt
4 eggs beaten
1 1/2 cups sugar
1 1/2 cups light corn syrup
3 Tablespoons butter, melted
1 1/2 teaspoons vanilla
2 1/2 cups pecans, chopped

1. Preheat oven to 350 degrees.
2. Grease jelly roll pan.
3. Beat first four ingredients in mixing bowl until crumbly.
4. Press mixture firmly into pan and bake for 20 min. or until light brown.

For the filling:

1. Mix eggs, sugar, corn syrup, butter and vanilla. Stir and mix well and add pecans.
2. Pour evenly over baked layer and bake for 25 min. or until filling is set.
3. Cool before cutting into squares.

Monday, October 26, 2015

Tropical Green Smoothie

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1 cup spinach
1/2 cup pineapple
1/2 cup mango
1 medium kiwi, peeled
1 cup almond milk
1/2 cup ice

1. Combine all ingredients into a blender; blend at high speed until thick and smooth.

Saturday, October 24, 2015

Peach, Banana and Date Smoothie



1 cup spinach 
1/2 cup peaches 
1/2 medium frozen banana 
1 cup almond milk 
3 dates, pitted

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Thursday, October 22, 2015

Citrus Blast Juice


  Ingredients :

1 orange
1 red bell pepper
3 carrots
1/2 lemon

1.  Peel the lemon and orange.
2.  Wash all ingredients.
3.  Add all ingredients through juicer or blender


Friday, October 16, 2015


1 small pumpkin, peeled, seeded, cubed 
1 cup chopped onion 
1 tablespoon chopped gingerroot 
1 teaspoon minced garlic 
3 cups Chicken Stock 
 1/2 cup dry white wine 
 1/2 teaspoon ground cloves 
Salt and pepper, to taste
1. Heat all ingredients, except salt and pepper, to boiling in large saucepan; reduce heat and simmer, covered, until pumpkin is tender, about 20 minutes.  Process soup in food processor or blender until smooth. Return to saucepan and heat until hot; season to taste with salt and pepper.