1 cup ice, crushed
1 cup soymilk, I used Silk Chocolate
2 bananas, sliced and frozen
4 tablespoons peanut butter
Mix all ingredients in blender. If needed, add more soymilk.
2 Servings
Author: Sharon
6 large eggs, lightly beaten
3/4 cup sugar
2 cups milk
1 cup brandy (optional)
1/4 cup rum (optional)
1 tablespoon vanilla extract
2 cups whipping cream
Garnishes: whipped cream, grated fresh nutmeg
Stir together egg and sugar in a large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 18 to 20 minutes or until mixture thickens and coats a metal spoon. Remove from heat; stir in vanilla and if using, brandy and rum. Cover and chill 8 hours.
Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into chilled egg mixture. Garnish, if desired. Yield: 8 cups. Prep: 30 min., Chill: 8 hrs.
1 cup ice, crushed
1 cup soymilk, Very Vanilla Silk Soymilk
3/4 cup vanilla yogurt
2 bananas, frozen sliced, (optional)
1 cup cherries, frozen
Mix well in blender.
2 Servings
1 cup ice, crushed
1 cup soymilk, Very Vanilla Silk Soymilk
1 cup blueberries, frozen
2 bananas, sliced frozen
Mix in blender until smooth.
2 Servings
OR
1 banana, sliced frozen
1/2 cup blueberries
1/4 cup yogurt
1/2 cup Soymilk
Mix in mini blender until smooth. Add more soymilk if needed.
1 serving
Categories
Apple Pie Shake
2 scoops French Vanilla Formula 1 Nutritional Shake Mix
2 tablespoons Personalized Protein Powder (or more)
1 cup plain soy milk or nonfat milk
1 cup frozen apple slices
A few dashes each cinnamon, nutmeg, cloves
1/4 teaspoon vanilla extract
4 ice cubes
Place all ingredients in the blender and mix thoroughly until the ice cubes are completely crushed. Ice cubes are optional.
1 cup mayonnaise
2 tablespoons onions, finely diced
1 teaspoon sweet pickle relish
1 tablespoon horseradish sauce
1 teaspoon lemon juice
dash dried dill weed
salt and pepper
Mix all ingredients and store in container in fridge for up to one month.
Categories
Sweet & Fruity Popcorn Bars
1 -3 oz. package corn kernels, popped, or 10 cups popped popcorn
3/4 cup white chocolate, chips
3/4 cup cranberries, sweetened, dried.
1/2 cup coconut flakes, sweetened
1/2 cup blanched almonds, slivered, coarsely chopped
1 -10 oz. package marshmallows
3 tablespoons unsalted butter
In a large bowl, combine popcorn, white chocolate chips, cranberries, coconut and almonds. Toss to blend evenly.
Line a 13 x 9 x 2 inch baking pan with nonstick foil.
In a medium-size saucepan, over medium heat, melt marshmallows and butter. Stir until smooth. Pour over popcorn mixture; stir to coat completely.
Quickly pour mixture into prepared pan. Place a sheet of waxed paper over top of mixture. Press down until top is level, compressing mixture slightly. Refrigerate at least 30 minutes, or until firm.
Use foil to lift bar completely from pan. Cut lengthwise in half, then each piece crosswise into 8 pieces for 16 bars total.
16 Servings
1 -10 oz. package cottage cheese, small curd
3 eggs
1 cup cheese, shredded
1 package frozen chopped spinach, thawed and squeezed well
1 cup bread crumbs
1 teaspoon dried onion flakes
2 teaspoons fresh lemon juice
1/2 cup grated Parmesan cheese
24 mushroom caps
Mix cottage cheese, eggs and cheese in food processor until smooth. Mix in spinach. Place in baking dish. Bake at 350 degrees for 1 hour.
Mix baked souffle with next 4 ingredients. Fill each mushroom cap with spinach mixture. Bake at 350 degrees for 15-20 minutes.
12 Servings
Categories
Spinach Artichoke Dip
Spinach Artichoke Dip
1 -10 oz. package frozen chopped spinach
1 -8 oz. package cream cheese
1/2 cup sour cream
1 -12 oz. jar marinated artichoke bottoms or hearts
1 -7 oz. jar roasted red peppers, drained
1/4 cup grated Parmesan cheese
Thaw spinach as package directs, squeeze out any excess liquid. Set aside.
In a food processor, combine cream cheese, sour cream and undrained artichoke hearts. Pulse until blended. Add drained peppers and Parmesan cheese; pulse until fairly smooth.
Transfer mixture to a 1 1/2 quart baking dish. Stir in drained thawed spinach.
Microwave at high power for 7 minutes, until heated through and bubbly around edges. Stir and serve with crackers.
14 Servings
[amd-yrecipe-recipe:5]
Categories
Silky Pumpkin Dip
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar or 1/2 cup brown sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and pumpkin pie spice, until smooth and well blended. Chill until serving.
Serve with gingersnap cookies & vanilla wafers.
It’s a nice idea to seve this dip in bowl that sits in a bowl of ice.