Ingredients
- Servings: 48
- 3 cups ice cubes, or as desired
- 2 cups baby spinach leaves, or to taste
- 1 (7 ounce) can crushed pineapple
- 1/2 cup water, or to taste
- 1 banana, broken into chunks
- 1 orange, peeled and segmented
- 10 fresh mint leaves, or more to taste
- 1 lemon, juiced
- 1 lime, juiced
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- blend ice, spinach, pineapple, water, banana, orange, mint, lemon juice, and lime juice in a blender until smooth.
Ingredients
- Servings: 2
- 1 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 cup cornstarch
- 1/2 cup chopped cherries
- 1 cup butter
Recipe
- preheat oven to 300 degrees f (150 degrees c).
- cream butter and confectioners' sugar together. add the cornstarch and flour and mix well. stir in the chopped cherries. drop teaspoonfuls of the dough a cookie sheet then press with tines of a floured fork.
- bake at 300 degrees f (150 degrees c) until lightly golden, about 10 to 15 minutes.
Ingredients
- Servings: 5
- 1 cup butter (at room temperature)
- 2 cups packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 1/2 cups all-purpose flour
- 8 ounces dates, pitted and chopped
- 1 cup finely chopped pecans
- 1/2 cup water
- 1/2 cup white sugar
Recipe
- cream the butter and brown sugar together in a mixing bowl until smooth. add the eggs, one at a time, beating well after each addition. stir in the vanilla. sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. slowly stir the flour mixture into the egg mixture until evenly blended.
- divide the dough evenly into three portions and place each on a square of waxed paper. wrap and refrigerate until firm, about 1 hour.
- meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. cook and stir until the filling has a paste-like consistency. cool slightly.
- working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. spread 1/3 of the filling evenly over the dough; roll up to make a log. repeat the process with the remaining dough. refrigerate until firm, about 1 hour.
- preheat oven to 350 degrees f (180 degrees c). lightly grease two baking sheets.
- using a sharp, serrated knife, cut the rolls into 1/4 inch slices. place the slices on prepared baking sheets.
- bake in preheated oven until set and lightly browned, about 15 minutes. cool on racks.
Ingredients
- Servings: 4
- 4 1/2 tablespoons butter
- 2 large potatoes, cut into 1/2-inch cubes
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons butter
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.
- meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. stir onion mixture into potatoes.
- cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.
Ingredients
- Servings: 24
- 2 cups all-purpose flour
- 2 cups quick-cooking rolled oats
- 1 cup ground flax seed
- 1 cup white sugar
- 2/3 cup sweetened flaked coconut
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups mashed ripe banana
- 1 cup sour cream
- 1/2 cup applesauce
- 1/2 cup melted butter
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups fresh blueberries
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups or line with paper muffin liners.
- whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
- whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. fill muffin cups 2/3 full.
- bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.
Ingredients
- Servings: 3
- 1 tablespoon vegetable oil
- 1 1/2 cups unpopped popcorn
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 tablespoon baking soda
Recipe
- in a 4 quart saucepan, add 1 tablespoon of the oil , and heat over high heat. when oil is hot, add 1/2 cup of popping corn. keep pan moving constantly. when corn stops popping, remove from heat. place popped corn in oven to keep warm. repeat until all corn has been popped.
- preheat oven to 200 degrees f (95 degrees c).
- boil sugar, butter, syrup, and salt for 5 minutes. remove from heat, add baking soda. stir well.
- pour over popped corn. spread cookie sheets and place in oven for 1 hour. stir every 15 min. remove from oven and let cool, breaking apart the popcorn as it cools. store in air tight containers.
Ingredients
- Servings: 8
- 6 large ripe peaches - peeled, pitted and sliced
- 1 tablespoon fresh lemon juice
- 2 (8 ounce) containers vanilla yogurt
- 1 teaspoon lemon zest
- 1 (10 inch) prepared angel food cake
Recipe
Preparation Time: 35 mins
Ready Time: 35 mins
- place peaches in a large bowl, and gently toss with lemon juice. place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
- cut the angel food cake into squares and place half in the bottom of a glass dish. spoon half of the peach slices over the cake. cover with half of the yogurt mixture. place remaining cake squares over the yogurt. top with peaches, reserving 5 or 6 slices for garnish. cover with remaining yogurt mixture. garnish with peach slices. refrigerate until ready to serve.
