My Recipes

Fabulous Fruit Smoothies

For a quick, soothing breakfast or afternoon snack, put together the ingredients ahead of time. Keep the mixture in the refrigerator ready to whip together in a blender.

2 bananas
1 cup milk
1 cup other fruit (raspberries, blueberries, strawberries, etc.)
(optional: 2 Tablespoons protein powder)

Cut bananas into 1-inch slices. Add all ingredients to a blender, and mix for 10 seconds on a low setting. Makes two servings.

Cranberry Splash Punch

For a variation, try cranberry-raspberry, cranberry-grape, or cranberry-cherry juice.

1 (2-liter) bottle ginger ale (chilled)
1 (64-oz.) bottle cranberry juice (chilled)
2 Tablespoons lemon juice
Ice cubes
(optional: lime slices)

In a large punch bowl, combine ginger ale, cranberry juice and lemon juice. Stir well. Add a dozen or more ice cubes to keep the punch chilled, and optional lime slices for decoration. Serves 12-16

Zucchini Bread

Preheat oven to 325 degrees.

1 ¾ cups sugar
3 eggs
¾ cup vegetable oil
2 cups peeled, finely grated zucchini
1 ½ teaspoons vanilla
3 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon cinnamon

In a large bowl with an electric mixer, combine all ingredients. Grease two 9”x5” loaf pans and pour in batter. Bake for 1 hour and 10 minutes at 325 degrees.

Tender Chicken Pot Pie

Preheat oven to 400 degrees.

1 can undiluted cream of celery soup
1 can undiluted cream of chicken soup
¾ cup milk
¼ teaspoon thyme
2 cups chopped frozen broccoli (thawed)
2 cups cut-up cooked chicken
2 cups shredded frozen potatoes (thawed)
1 cup cooked carrots (fresh is better than frozen)
2 (8oz.) cans refrigerated crescent rools (8 per can)

In a 9”x13” pan, stir together the two cans of soup, milk, and thyme. Stir in the broccoli, chicken, potatoes and carrots.

Bake the pan uncovered at 400 degrees for 15 minutes only. Remove the pan from the oven but leave the oven on.

Unroll both cans of crescent rolls and divide each can into four rectangular sections (don’t break them into triangles.) Lay all the rectangles across the top of the chicken mixture, overlapping as necessary to fit.

Bake pan at 400 degrees for another 15 minutes, until rolls are nicely golden. Makes 10 to 12 servings.

Peanut Butter Kiss Cookies

Preheat oven to 350 degrees.

¾ cup shortening
¾ cup peanut butter
1 cup brown sugar
2 eggs
½ teaspoon salt
½ teaspoon vanilla
½ cup warm water
1 teaspoon baking soda
2 ½ cups all-purpose flour
about 50 hershey’s chocolate Kisses

In a large bowl, combine shortening, peanut butter, and brown sugar, using an electric mixer. Add eggs, salt and vanilla and beat until creamy. In a small bowl or measuring cup, stir the baking soda into the warm water; add water mixture to the peanut butter mixture alternately with the flour until well blended.

Drop by tablespoons onto greased cookie sheets. Bake for 11 minutes at 350 degrees. While they are baking, unwrap the kisses. As soon as the cookies come out of the oven, “kiss” them. Makes four dozen.