Smoothie Recipies

Strawberry-Orange Smoothie

1 cup frozen strawberries

1/2 ripe banana, sliced (optional)

1/2 cup vanilla low-fat yogurt

1/2 cup orange juice

Place strawberries in blender first and run for a few seconds to break up fruit into smaller chunks. Add remaining ingredients and blend on high until smooth. serves 1-2.

Tropical Mango Smoothie

3 ice cubes

1/2 cup pineapple juice

1 cup diced mango, fresh or frozen

1 banana sliced

2 teaspoons lime juice

1/2 tsp grated, peeled fresh ginger (optional)

You know what to do. serves 1

Blueberry Blast Smoothie

1 cup frozen blueberries

1/2 cup frozen peaches

1/2 cup peach or vanilla yogurt

1/4 cup orange juice

serves 1-2

Pumpkin Pie Smoothie

1-15 oz. can pure pumpkin, chilled

1-12 oz can evaporated milk, chilled

1-8 oz. container vanilla yogurt

1/4 cup granulated sugar

1/4 teaspoon pumpkin pie spice

1 pint whipping cream, whipped into soft peaks (or just use the can stuff)

Combine ingredients in a blender. Blend on high until smooth. Top with whipped cream and addational pumpkin pie spice.

Clista’s Over-night Pecan Praline French Toast

This family favorite is always a must at our annual New Years Breakfast! It's also been known to show up at bridal and baby shower brunches too!

Serves/Makes: 6

Ingredients:

1 c brown sugar

1/2 c butter or margarine

2 tbsp light corn syrup

1 c chopped pecans

8 slices Texas Toast (extra-thick sliced white bread), crusts removed

6 eggs

1 1/2 c milk

1 tsp vanilla extract

1 tsp ground cinnamon

Directions:

Combine first 3 ingredients in a small saucepan. Stir over low heat until melted and smooth.

Pour into a lightly greased 13x9 inch pan.

Sprinkle with pecans.

Top with bread.

Combine remaining ingredients and pour over top.

Cover and refrigerate overnight.

Bake uncovered at 350 F for 45 to 50 minutes.

Cut into squares and serve nut side up.

Easy Cheese Danish

I love the Barefoot Contessa and I wanted to share this recipe with all of you. Houston made these for Mother's Day.... and they were yummy!

Prep Time: 10 min

Cook Time: 20 min
Serves: 8 Danish

Ingredients

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat
the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle
attachment and cream them together on low speed until smooth. With the mixer still on low,
add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined.
Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a
floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a
sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4
squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the
center, brushing and overlapping the corners of each pastry so they firmly stick together.
Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan.
Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15
minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed
and brown. Serve warm.