Summer is finally here! We enjoy smoothies all year, but they seem to be especially good on hot days. So to celebrate the beginning of summer I’m sharing one of our favorite smoothies,(the girls have been making these daily!) The best part is I don’t mind them having one everyday, they are a pretty healthy snack, especially if you have organic ingredients. 🙂
This makes enough for one adult size smoothy or two kid size smoothies. The recipe can easily be doubled or tripled.
Author: Queen Of The Red Doublewide
Recipe type: Smoothy
¾ of a cup of milk (any kind of milk)
1 frozen banana
1½ tablespoons cocoa powder
2 ice cubes
2 tablespoons peanut butter
5 to 7 drops of liquid stevia - we use the chocolate flavored (If you don't use stevia any sweetener will work, honey, maple syrup, sucanat ect....)
Put all the ingredients in a blender and push the liquify button, blend until you have a nice smoothy consistency. It takes about 30 seconds in my blender.
This is a very versatile recipe; if you can’t have peanuts just leave out the peanut butter, it’s still yummy. If you need dairy free, you can use a different milk. I have used almond milk and rice milk and both worked great.
An easy, healthy, summer treat with chocolate and peanut butter….how could you go wrong? Yummmm!!
My cute little niece turned 2 a couple weeks ago and my daughter (age ten) begged and begged to make her a layered cake. She had gone to a hands-on 4-H demonstration on “How to Decorate a Cake” and was just itching to put her new skills to work. 🙂 So we invited the birthday girl (and her family) over for homemade pizza and cake. I was a little leery of giving the 10, 8, 4, and 2 year olds layers and layers of sugar at 7 o’clock at night, (or any time of day) so I started to scheme……
At the time I was working on my post for “Homemade Honey Whipped Cream Cheese” and I thought, why not put a twist on that recipe and add raspberry jam to the cream cheese instead of honey? It worked! In fact, it was a HUGE success. It was creamy, spreadable, sweet, (but not to sweet) rich, sugar free, and the best part…..it was PINK!! Well that’s the best part if you’re a 2-10 year old girl. 😀
By the time she got done decorating this cake she decided she wanted to be a “professional cake decorator” when she grows up. I think she’s off to a good start; don’t you!?
Here’s how to make fruit sweetened frosting:
Take an 8 ounce package of softened cream cheese and whisk it until it’s nice and smooth. Then add 1/2 a cup of jam. I used Smuckers Simply Fruit Red Raspberry Jam…..it is sweetened with fruit juice with no added sugar or nasty high fructose corn syrup. If you have your own homemade preserves that would be even better!! I have only used raspberry jam so far, but I think any flavor would be delicious. Whisk the jam into the cream cheese until smooth and fluffy, it takes a couple minutes to get all the cream cheese lumps out. We added a couple drops of red food coloring to make it a little pinker for the birthday girl.
Now spread it (the thicker the better) on your favorite cake. I can’t even describe to you how good this was smothered on the Pioneer Woman’s Chocolate Sheet Cake! Kids can’t get enough of this stuff, but the best part is all the adults who don’t even like sweet things that come back for seconds and they can’t believe how simple it is to make! (No more piles of frosting on the edge of the plate after birthday parties!!!) We’ve made this three times in the last two weeks and I plan on making it again to go with Easter dinner!
We have been making lots of muffins and quick breads lately. What goes better with a nice warm muffin than cream cheese? Honey whipped cream cheese of course!!
This is a great recipe to let the kids help with, it’s very simple.
All you need is an eight ounce package of cream cheese, softened and 3 to 4 tablespoons of honey (depending on how sweet you want it). Whip the cream cheese in a mixing bowl (I used my KitchenAid). When it’s nice and smooth gradually add the honey. Keep whipping until it’s light and fluffy.
Little Chef turns 10 today and she decided to make cupcakes so she could take them to AWANA and share with all her friends. So we got some super cute cupcake liners and found some yummy looking recipes at Your Cup of Cake.
This is why we call her “Little Chef”
She LOVES to cook and like her mama, she loves to eat!!
We are so thankful for our Little Chef and can’t believe how grown up she is!
Dipped pretzels are a holiday FAVORITE at our house. They are not only yummy but extremely fun to make. There are no limits on the varieties you can make, and they also make easy, inexpensive gifts!! Here are some examples of what we have made so far this Christmas.
Dipped pretzels are a great idea for Christmas parties, kids can make them all by themselves and as you can see each pretzel is a masterpiece. 🙂
All you need to make these sweet, salty, crunchy goodies is:
Pretzels – Any shape or size and Almond Bark – Chocolate, Vanilla or both.
Melt the Almond bark in a microwave safe bowl following the directions on the package. Don’t over heat it!! You will end up with a HARD, over cooked mess and there will be no dipping and very sad faces (yes, I’m speaking from experience). When you reach a nice, silky, smooth consistency start dipping, dunking and sprinkling!! They will cool quickly, so sprinkle fast. For easy clean up, place them on waxed paper to cool.
I hope your family enjoys these as much as ours does. Be creative and have fun. 😛
I got this recipe from my mom many years ago, it’s the recipe I grew up on. So anytime I try to make a different chocolate chip cookie it just doesn’t taste right. In my opinion THIS is what a chocolate chip cookie should look and taste like!! I think they’re the best when under cooked just a little….soft and SUPER yummy!!