Berry Smoothie

With the weather getting nicer, I've been getting back into my habit of walking to work. This smoothie makes an excellent walking companion.

One recipe fits perfectly in my travel mug. But, it looks prettier in the glass.

Berry Smoothie
{Makes 1 smoothie}

1 container of homemade Greek yogurt {~6oz}
1 C frozen fruit {I used blueberries, raspberries and strawberries}

Combine the yogurt and frozen fruit in your blender.

Blend until smooth.

Pour into a glass or insulated mug and serve.

What I love about this smoothie is that it uses protein packed Greek yogurt {we use homemade}, which has a thicker consistency than regular yogurt.  This means I can eliminate the need for a banana in my smoothie.  This is great because (a) bananas make my mouth itch (oral allergy syndrom), and (b) bananas tend to over-power the other flavors.  This smoothie has a delicious berry flavor, and the frozen berries give a nice texture to the smoothie.

Enjoy!




Linked to: Ingredient Spotlight,

Orange Slush

This "orange slush" is a summer must! My mom has been making it for as long as I can remember.

 One batch lasts all summer long (and then some) - so make it early, stick it in the freezer and enjoy!

Orange Slush - Mom                                                              {Print Recipe}

2 1/2 C water

2 1/2 C sugar

2 cans frozen orange juice

3 C pineapple juice

2 C real lemon juice

1 bottle of club soda

Boil the water and sugar together; cool. Then, add cans of OJ, pineapple juice, lemon juice and club soda. If you wish, you can toss in a little vodka too. Freeze the slush in a large ice cream pail.

To serve, thaw the slush about 30 minutes before serving. Fill a glass 3/4 of the way with slush. Then, add ginger ale to fill the glass up. Serve with a spoon, or a straw, and get ready to watch the smiles.

This post is linked to:

• Tempt My Tummy Tuesday
• Tasty Tuesday
• Tuesday Tastes
• Delicious Dishes
• URS: Cool Foods

Guinness Bloody Mary - Foodie Friday

Happy New Year! My greeting comes with special wishes for your health and happiness in 2010. I thought it might be fun to start the new year with a new drink, so I've bumped my scheduled post to share this one with you before the holiday officially ends. None of you will need a drink to cure "the hair of the dog", but in case you know someone who does, or are entertaining this weekend, you might find this twist on a Bloody Mary interesting. Years ago, it was believed that the best antidote for rabies was a drink brewed with the hair of the the dog that caused the rabies. Certain drinks, like the Bloody Mary, are believed by some to cure the symptoms of a hangover. While there is no medical proof to support that claim, the hypothesis is tested on a regular basis by revelers. The drink was first served in Chicago at the Bucket of Blood Club. Fernand Petiot, while working at Harry's New York Bar in Paris, France, was asked to create a drink like that served at the Bucket of Blood by a waitress called Bloody Mary. Hence, the name. Interestingly, the Guinness Bloody Mary also has its roots in Chicago. I had the drink at a brunch in Austin and was able to find a prototype for the recipe on the Tabasco Foodservice website. If you are looking for a new brunch drink, this one might be perfect for you. It really is delicious, but be forewarned - it does pack a punch. Here's the recipe.

Guinness Bloody Mary

Ingredients:

• 4 cups tomato juice
• Juice of 2 limes
• 4 shots good vodka
• 2 teaspoons prepared horseradish
• 2 teaspoons Worcestershire sauce
• 1 teaspoon celery salt
• Tabasco sauce to taste
• Salt and fresh ground pepper to taste
• Coarse salt for coating rims of mugs
• 1 (12-oz.) bottle Draught Guinness
• Optional: Limes or olives for garnish

Directions:

1. Combine tomato juice, lime juice, vodka, horseradish, Worcestershire sauce, celery salt, Tabasco sauce, and salt and pepper in a large iced filled pitcher.
2. Dampen the rims of 4 mugs with water and dip them in a bowl of coarse salt. Fill each mug with an equal portion of tomato juice mixture. Float 3 ounces of Guinness on top of each mug. Serve immediately. Garnish with lime slices or olives if desired. Yield: 4 drinks.

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Cranberry Glogg - Merry Christmas

On this day of wonder and delight, I'd like to propose a toast to you and other absent friends.

May there always be friends at your fire, family at your table, blessings in your home, and joy in your heart.

From our home to yours, come warm wishes for a Happy Christmas. Blessings to you all...Mary

Cranberry Glogg

Ingredients:

• 1 (28-ounce) bottle white table wine, or 4 cups white grape juice
• 4 cups cranberry juice
• 8 whole cloves
• 1 (1-inch) piece fresh ginger, peeled
• 2 (3-inch) cinnamon sticks
• 1/4 to 1/2 cup sugar
  

Directions:

1. Combine wine, cranberry juice, cloves, ginger and cinnamon in a large bowl. Refrigerate for 24 hours before serving.
2. Pour into a large stockpot and heat until almost simmering. Glogg should be 150 to 170 degrees F for serving. Ladle into small, warmed cups and serve. Yield: 10 servings.

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Snow "Tea"

While I do love a good and tasty cup of hot cocoa... sometimes, I just don't want chocolate {gasp}. I love this "tea" ... simple, and soothing. A nice complement to chocolaty Christmas desserts.

Snow "Tea"- Finding Joy in My Kitchen

~ 1/2 T Real Vanilla Extract
~ 1 T Sugar (or less, to taste)
~ 1 C Milk

Heat milk to desired temperature.

Stir in the sugar until dissolved. Then, add in the vanilla.

Stir, and enjoy in a fun, festive mug!

This post is linked to:

• Holiday Recipe Exchange
• This Week's Cravings

Hot Cocoa

I love a good hot cocoa.



And, I cannot believe it took me 20-some odd years to make my own from scratch.



Seriously.

What was I thinking?!



It's so easy to make your own... and, oh, so delicious.  Especially with special dark cocoa powder ;-)

Since I'm the only cocoa drinker in our house, I make it by the mug-full.



Hot Cocoa - Adapted from Hersheys

8oz warm/hot milk
1 T cocoa (Special Dark is awesome)
1 T sugar
sprinkle, salt
1-2 tsp. vanilla*

*If you wish to have a more "french vanilla" cocoa, add 2ish tsp. vanilla

First, measure the cocoa and sugar and place in the bottom of the mug of choice.





Then, heat the milk (in a microwave safe container, or in a saucepan) until it reaches the desired warmness. I've found it helpful to warm the milk in a large measuring cup because it pours so nicely into the mug.



Stir the mix as needed to dissolve the chocolate. Some clumps will remain... but, that's life.



Add in vanilla and the dash of salt. I don't know why you need the salt, but, it does make a difference.



Enjoy your nice mug of hot chocolate.



Recommended use: with a blanket, a good book and sitting before a fireplace.

Apple Honey Tea

Are you peeling a bunch of apples?

Save those peels!

You can make a delicious tea.



Apple Honey Tea

~6 apple peels
3-4 C water
1/2 tsp. cinnamon
1 T honey
1 T lemon juice

Place apple peels in a sauce pan. Cover with water and lemon juice and cinnamon.



Bring to a boil for 10-15 minutes, until liquid is colorful and appley.



Your house will smell amazing during this process too :)

Strain out the apple peels.

Then, add in the honey. Taste... add additional honey or cinnamon to taste.



You can pour the whole batch into a crockpot to keep warm!

Or, to make ahead for a frugal holiday party beverage, just boil the apple peels and then freeze the liquid. Add to your crockpot about 3 hours before serving, and heat through adding lemon, honey and cinnamon to taste. Serve warm from the crockpot.



This post is linked to:

• Fall into Flavor 09,
• Crockpot Wednesdays,
• URS: Anything Goes,
• Grocery Cart Challenge,
• Fall Season Recipe Roundup at the Krazy Kitchen,
• Rhoda's Recipe Party,
• The Progressive Dinner Party - Beverages