ORANGE BANANA SMOOTHIE

      Yield:  Approximately 3-4 cups

1 container (approx. 10-12 oz.) of your favorite vanilla protein drink (Atkins, Slim Fast, etc.) 
     
1/4 cup frozen orange juice concentrate (more or less to taste)
     
1 Banana

QUICK METHOD:
    
Add about 1 cup ice to blender and crush.
   
Add remaining ingredients and blend on liquefy or high for 
about 15-30 seconds until well blended.

Pour into chilled glass and enjoy!

                                 

PLAN AHEAD METHOD: 
 Pour milk and frozen orange juice concentrate into a tall 2-3 cup container and place in freezer for about 2 hours or more. (For ease of emptying into blender, the top of the container should be less wide than the top of your bender.)

Remove from freezer when ready to make smoothie and dump into blender.
     
Add banana and blend on liquefy or high until well blended.                           
Pour into chilled glass and enjoy!   

     
OPTIONS:

Omit orange juice and use chocolate protein drink or chocolate milk.

Add other fruits and/or berries.

Use Frozen Yogurt in place of protein drink.

Use regular milk (any percent of fat you like) instead of protein drink.

NOTE:  You may have noticed that the orange juice concentrate in the dish is thawed. You don't need to do that. It is just that it had thawed before I got around to taking the picture!

BLT (Bacon Lettuce Tomato) SANDWICH

Here is a quick, delicious BLT - don't have to take time to 

cook the bacon or be left with the smell.

Makes 1 sandwich

Toast two slices of whole wheat bread (I especially like 
     Great Grains Multigrain.)

Slice half a medium tomato.

Spread Mayo with olive oil (Kraft) on each slice of bread.

Spread Ketchup over mayo.

Liberally sprinkle each slice of bread with packaged 
     real crumbled bacon.

Place lettuce leaves on one bread slice, then top with 
     tomato slices.

Sprinkle with salt, if desired. 

Put the other bread slice on top, condiment side down.

Slice with a sharp knife diagonally through the sandwich.

Enjoy!

Options:

Add a slice or two of deli-sliced turkey on top of tomatoes.
Heat the turkey slice in the microwave until slightly browned.

Add slices of avocado.

QUICK BROWNIE CAKE

I came up with this cake when I needed one in a hurry and didn't have a cake mix. However, I had boxes of brownie mix.  It turned out delicious! 

This recipe makes a more dense cake, more like a thicker, lighter brownie.

   Last  Piece!

BROWNIE CAKE

1. Mix 1 Brownie Mix according to directions on box,

    adding 1 extra egg (I used Betty Crocker Fudge 
    Brownie Mix)

2. Bake as directed in 9x13 pan.

3. Remove from oven and let cool.

FROSTING

Mix together, then beat on high until light and fluffy:

       3/4 cup BUTTER or margarine

       1 Tbsp. baking cocoa

       3 cups powdered sugar

       3-4 Tbsp. evaporated milk (start with less; 
             add more as needed)

Stand mixer takes about a 1-3 minutes; hand mixer will 
take longer.

Spread on cooled brownies to about 1/2” thick – use all the frosting.

OPTION: Sprinkle top liberally with chopped walnuts (fine to coarse pieces.)

NOTE: If you don't have evaporated milk, you can use half milk and half whipping cream, or Half and Half. If you have no immediate use for the leftover evaporated milk, freeze it in ice cube trays. When frozen, remove from trays and store in heavy ziploc-type plastic bag. Remove just what you need for your next recipe.

MINI POT PIES

I found this recipe on Facebook, but cannot seem to find it again, so don't know who to give credit to. They are VERY delicious, and are quick and easy to make.









INGREDIENTS:
   2 cups frozen mixed vegetables, thawed

   1 cup diced cooked chicken
   1 can (10 3/4 oz) condensed cream of chicken soup
   1 can (16.3 oz) Pillsbury Grands! Flaky Layers 

      refrigerated biscuits

DIRECTIONS:
1) Heat oven to 375°F. In medium bowl, combine 

    vegetables, chicken and soup; mix well.

2) Press each biscuit into 5 1/2-inch round. 

    Place 1 round in each of 8 greased regular-size 

    muffin cups.

    Firmly press in bottom and up side, 

    forming 3/4-inch rim. 

3) Spoon a generous 1/3 cup chicken mixture into each. 

    Pull edges of dough over filling toward center; 

    pleat and pinch dough gently to hold in place.

4) Bake at 375°F 20 to 22 minutes or until biscuits are

    golden brown.  Cool 1 minute; remove from pan.

MINT BROWNIES

See end of this post for quick mint brownie suggestion.

I did a taste test around the neighborhood, and all but one said "they are to die for!" The one felt the peppermint was too strong. All others thought it was just right. So, if you like just a light peppermint flavor, try using half the amount of flavoring. Note: BUTTER makes it better!

FIRST LAYER*: (You can make this a day ahead.)

1. Melt together:

     1 square (1/4 lb.) BUTTER or margarine

     2 squares (2 oz.) baking chocolate – unsweetened

2. Combine in mixing bowl:

     1 cups sugar

     2 eggs

     1 scant cups flour

     1 cups walnuts – chopped (optional)

3. Add butter/chocolate to the mixing bowl mixture 

    and mix thoroughly.

4. Spread batter in 9x13 pan lined with parchment paper on 
    the bottom only.

5. Bake at 350^o F for 20-25 minutes (toothpick should come

    out not quite clean, but the batter should not be runny.)

6. Cool thoroughly in pan then chill at least one hour

    in refrigerator.

*A brownie mix can be used, if preferred. Use a dark chocolate mix, OR use standard chocolate brownie mix and 2 Tbsp. cocoa powder plus an extra Tbsp. of water. Having said that, this is the BEST brownie recipe I have ever found!

For quarter sheet pan (18 x 13), double the brownie recipe, or use two brownie mixes, and bake about 20-23 minutes. Check with toothpick – should come out almost clean.

SECOND LAYER:

Mix together then beat on high a minute or two:

     3/4 cup BUTTER or margarine

     3/4 tsp. Peppermint extract

     1 Tbsp. evaporated milk (more or less)

     3 cups powdered sugar

     3 drops green liquid food coloring (more or less) 

       or a small dab of paste coloring

Spread on cooled brownies to about 1/2”-3/4” thick – use all the frosting.

Chill 2 hours.

NOTE:  If you don't have evaporated milk, you can use half milk and half whipping cream.  If you have no immediate uses for the leftover evaporated milk, freeze it in ice cube trays, then remove just what you need for your next recipe.

For quarter-sheet pan, use 1 cup butter, 1 tsp. Peppermint, about 2 Tbsp. evaporated milk,   4 cups powdered sugar, 4 drops food coloring.

THIRD LAYER:

Melt together:

     1/2 cup (1 stick) BUTTER or margarine

     12 oz. Chocolate chips (I prefer Nestle's semi-sweet)

Spread over top of frosting layer.

Chill until top layer is set.

NOTE: Let brownies sit outside the refrigerator for at least a half hour before cutting. Chilled brownies are harder to cut. You can then refrigerate them again, if you wish.

DECORATING TIPS:

A. Save out about 1/2 cup of the mint frosting and add a little milk to make it thinner. OR make new frosting: About 1/2 cup powdered sugar,1/2 tsp. butter, a drop of food coloring, and enough milk to make it a little runny. Put in plastic sandwich bag. Cut tiny hole in bottom corner of bag. Squeeze to drizzle rapidly across top of uncut brownies. Let it set. (See picture on left.)

B. Put a dollop of chocolate frosting on the top of each brownie square after cutting. Place an Andie's Mint at about a 45 degree angle on top of the frosting. (See picture on right.)

C. Drizzle with Cream Cheese Frosting:  - I have not tried this,
but it looks like a good recipe. (from Cooks.com)

     3 oz. (small package) cream cheese, softened

     1 cup confectioners sugar

     1 tsp. Milk

     Food coloring, if desired.

D. Use different colors of food coloring for frosting and drizzle – maybe pink for Valentines day, green for St. Patrick's, pale orange for Halloween, etc. Pastel colors are best – more appetizing.

E. Cut into squares and place on tray. Refrigerate. Serve cold. YUM!

Don't have time or want to do a quicker method, try this:

1. Omit third layer
2. Spread mint frosting onto brownies.
3. Drizzle with chocolate frosting (about 1/2 tsp. softened butter,1/2 cup powdered sugar, cocoa powder - enough to make a good brown color, milk to thin frosting.) 
Frosting should be a little runny.  Place into ziploc bag and cut a small hole in one corner. Pipe frosting onto mint frosting.

OR: 
Cut brownies into squares.  
Pipe mint frosting onto each brownie.
Chop Andie's Mints into small pieces.
Sprinkle over mint frosting.

PARMESAN CHICKEN

I found this on Facebook from a friend, who got it from another friend....







 Combine:
        1/2 cup grated Parmesan cheese
        1 cup Greek yogurt - plain
        1 tsp. garlic powder
        1 1/2 tsp. seasoning salt
        1/4-1/2 tsp. pepper

Lay 4 Chicken breast halves (boneless, skinless), OR about 12-15 chicken tenders in lightly greased pan.

Spread Parmesan mixture over top.
Bake at 375^o F for about 35- 45 minutes (may take less time for the chicken tenders.) 


DO NOT OVER BAKE or chicken will be dry. 

PEANUT BUTTER BARS from KRAFT

This came via Facebook from my niece's daughter-in-law, Kristine.  They are easy and quick to make.

Yield: about 24 squares

Line 9x13 pan with foil, with ends of foil extending over sides of pan.

Melt: 1/2 cup butter or margarine (I prefer butter) in large microwaveable bowl on HIGH for about 45 seconds.

Add and mix well:

        2 cups powdered sugar

        1 1/2 cups graham cracker crumbs 
                     (about 1 packet of crackers: 10 crackers)

        1 cup Peanut Butter – creamy or chunky (I prefer chunky)

Spread mixture into prepared pan.

Cover with:

        1 ½ pkg. BAKER'S Semi-Sweet Chocolate* (12 squares) melted.**

Refrigerate until chocolate is set – about one hour.

Lift bars from the pan with the foil.

Cut into squares.

*Semi-sweet chocolate chips can be used, but I found the Baker's semi-sweet chocolate had a better flavor. Make sure it is SEMI-SWEET, not unsweetened!

**Easy melt method: place chocolate squares in microwaveable bowl and microwave on high about 30 seconds. Stir, then heat for another 30 seconds. May need to do this for another 30 seconds, but don't overcook – just melt.

 

Spread chocolate over peanut butter mixture

 Cut into squares