Citrus Banana Smoothie

        Citrus Banana Smoothie        

  

 Ingredients

 1/2 Cup of fresh orange juice

 1 lemon - juiced and all zested

 1 lime - juiced and all zested

 2 ripe bananas                              

 Directions

  

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Mocha Java Smoothie

Mocha Java Smoothie  

       

  

 Ingredients

 1 cup vanilla soymilk 

 1 1/2 cup ice 

 1/3 cup firm tofu 

 3/4 cup bananas; sliced and frozen 

 1/4 cup chocolate syrup 

 2 teaspoons instant coffee                              

 Directions

  

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Crockpot Apple Butter

Crockpot Apple Butter  

       

  

 Ingredients

 2- 3 lb (50 oz) jars unsweetened apple sauce

 3 lbs granny smith apples 

 4 cups sugar 

 1 1/2 cups apple juice 

 2 tsp cinnamon 

 1 tsp cloves 

 1 tsp allspice                             

 Directions

  

 1. Peel and cut apples into small cubes. 

Place all ingredients in the crock pot and stir well. 

 2. Cover and cook on low overnight (eight to ten hours). 

Remove cover, stir and taste. Add more spices or sugar if needed.

 3. Continue cooking for a few more hours, uncovered, 

until some of the liquid has gone and butter has cooked down a bit. 

 4. Pour into jars and refrigerate.

Banana Pecan Muffins

Banana Pecan Muffins  

       

  

 Ingredients

 3/4 cup unsalted butter, softened

 1 cup sugar

 3 bananas, peeled

 1 Lg. egg

 1 cup white flour

 1 cup whole wheat pastry flour

 1 1/2 teaspoons baking powder

 1/4 teaspoon sea salt

 1/2 teaspoon cinnamon

 2 teaspoons ground flaxseed

 1/2 cup chopped pecans

 Cinnamon sugar                             

 Directions

  

 1. Preheat the oven to 350°F. degrees. 

 2. Prepare 12 regular muffin cups with liners. 

 3. Beat butter and sugar until combined. 

Add bananas and beat until combined. 

Add egg and combine. 

 4. Add both flours, baking powder, salt, 

cinnamon, and flaxseed and beat until combined. 

Fold in pecans.

 5. Fill muffin cups almost to the top. 

Sprinkle the tops with cinnamon sugar.

 6. Bake for 25-35 minutes, 

until a toothpick comes out clean.

Cream of Asparagus Soup

Cream of Asparagus Soup  

       

  

 Ingredients

 1 large Gold potato, peeled and thinly sliced 

 3 leeks, cleaned and thinly sliced 

 1 quart chicken 

 1 pound asparagus 

 1/2 cup heavy cream 

 Salt and Black Pepper                             

 Directions

  

1. In a soup pot, combine the potato, leeks, 

and broth and bring to a simmer. 

 2. Cut off the tips of the asparagus and set aside. 

Cut 1 inch off the bottom of each asparagus stalk and discard. 

Cut the stalks into 1-inch sections and add them to the soup. 

 3. Simmer for about 20-25 minutes, or until the potatoes, 

leeks, and asparagus are soft.

 4. Puree the soup in a blender and then strain 

it into a clean pot.

 5. Add the cream and the asparagus tips, bring to a simmer, 

and let simmer for about 4-5 minutes, or until the tips are tender.

 6. Season to taste with salt and black pepper.

Mango, Coconut, and Pineapple Smoothie

            Mango, Coconut, and Pineapple Smoothie        

  

 Ingredients

 1/2 mango, pitted and peeled

      1/2 cup peeled Pineapple chunks

 1/4 cup coconut cream

 juice of 1 lime

                       1 cup ice cubes                            

 Directions

  

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Buttermilk Pie

       Buttermilk Pie       

  

 Ingredients

 6 eggs, beaten

 2 cups sugar

 1/4 cup flour

 1 cup butter, melted

          1 tablespoon vanilla extract

 2 cups buttermilk

                             2 unbaked pie shells                            

 Directions

  

 1. Whip eggs and next 5 ingredients until smooth 

and lump-free.

 2. Fill pie shells and bake at 350 degrees 

approximately 25-30 minutes or until set.