MONKEY LOVER'S SHAKE

MONKEY LOVER'S SHAKE
Great FHE treat!

1 1/4 cup milk
2 medium ripe bananas, sliced 1/4" thick and frozen
1/3 cup orange juice concentrate
2-3 T sugar
2-3 drops yellow food coloring, optional

Blend in blender.  Serves 4.

STRAWBERRY SMOOTHIE

STRAWBERRY SMOOTHIE
This came from The Friend - we really liked.

1 cup frozen strawberries, blueberries or raspberries
2 cups orange juice
1 banana, cut into pieces
1/2 cup powdered milk
2 T sugar

Put in blender and blend.  Can add water if too thick.

FRUIT POPS

Abagail chose these for FHE refreshment.  We took some frozen raspberries and blackberries.  Fresh strawberries and kiwi and cut them up.  Added some orange juice to that mixture and blended a little (left some chunks). Filled some disposable plastic cups with fresh blueberries (about 1/2 handful) then added the orange juice mixture.  Put in a popcicle stick and then froze.  Run under hot water to release once frozen.  They turned out really good and refreshing.  Could do any fruit combination.  The only thing we would do different is add some sweetener - either sugar or agave.  From a RS activity someone suggested using vanilla pudding powder for a sweetener.

Here is one from all recipes that would be good to try:

Ingredients Edit and Save

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Original recipe makes 8 servingsChange Servings

• 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
• 2 cups plain or vanilla yogurt
• 1/4 cup white sugar

• 8 small paper cups
• 8 popsicle sticks

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Directions

1. Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
2. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
3. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

STICKY ORANGE-GLAZED CHICKEN THIGHS

STICKY ORANGE-GLAZED CHICKEN THIGHS
http://www.marthastewart.com/903009/sticky-orange-glazed-chicken-thighs
Everyone really loved this but it made a HUGE mess in the oven.  I think next time I would either cook at a lower temperature or do on the stove top.  And for sure use tin foil.  Would be good with chicken breast too.

Ingredients

• 8 bone-in, skin-on chicken thighs
• Coarse salt and ground pepper
• 1 cup thawed orange juice concentrate
• 1 cup ketchup
• 2 tablespoons light-brown sugar
• 4 teaspoons white-wine vinegar
• 4 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce

Directions

1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
3. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

 

BLUEBERRY SYRUP

BLUEBERRY SYRUP

I just love blueberry syrup. I love using the leftovers on ice cream.

This takes about 10-15 minutes to make. Makes quite a bit.

2 1/2 cups blueberries

1/3 cup sugar

1/2 cup orange juice

1 T cornstarch

2 tsp lemon juice

Combine blueberries, sugar and 1/4 cup orange juice in a sauce pan. heat on medium-high, stirring constantly. Blend cornstarch with remaining orange juice. Remove any lumps. Bring to a boil and and add sugar to mixture. Cook sauce at a low boil for 1 minute, stirring constantly. Remove pan from heat and stir in lemon juice. Sauce thickens as it cools.

BLUEBERRY SYRUP
This recipe comes from Taste of Home Family Collection pg. 29. It goes with Blueberry Sour Cream Pancakes. We really liked them.  This makes a lot of syrup.

1/2 cup sugar
2 T cornstarch
1 cup water
4 cups fresh or frozen blueberries

2 drops Orange or lemon essential oil

In a medium saucepan, combine sugar and cornstarch.  Gradually stir in water.  Add blueberries; bring to a boil over medium heat.  Boil for 2 minutes, stirring constantly.  Remove from the heat; cover and keep warm.

*Also see post BLUEBERRY-CINNAMON SUNDAE from Friend Cookbook pg 41.

SWEET AND CRUNCHY QUINOA SALAD

SWEET AND CRUNCHY QUINOA SALAD

We liked this - had it with ginger salmon fillets. Was easier than I thought it would was going to be. Came from Albertsons pamphlet - Heart-Healthy Living

1 cup quinoa

2 cups low-sodium chicken or vegetable broth (did vegetable, think we might like chicken better)

1/3 cup sliced almonds, toasted (only had slivered on hand)

1 cup thinly sliced green onions (about one bunch)

1/2 cup dried cherries, chopped (cherries were WAY too expensive, used cranberries - think raisins might be better)

1/2 cup chopped parsley

DRESSING:

1/4 cup orange juice

1 T olive oil

2 T buttermilk

2 tsp honey

1/4 tsp salt, optional (didn't add)

1/2 tsp pepper

Place quinoa and broth in a large saucepan and bring to a boil. Cover and reduce heat; simmer 15-20 minutes or until liquid is absorbed. Remove from heat.

Meanwhile, place almonds in a small pan over medium heat and toss until lightly browned and fragrant.

Whisk together the dressing ingredients in a small bowl until well blended.

While the quinoa is still warm, stir in the green onions, cherries, parsley, and almonds, then toss with the dressing and serve.

Per serving: 262 calories, 8g protein, 39g carbs, 9g fat,0mg cholesterol, 3g fiber, 44mg sodium (if add salt add 100 mg)

FISH

It is my goal this year (2011) to have fish once every week.

COATING FOR FISH:

first dip in milk

then dip in:

handful of Panko crumbs

handful of wheat bran

some shredded parmesan cheese

some pepper

CRACKER-COATED FRIED FISH

We liked this recipe. It was easy and fast to prepare.

Taste of Home Family Collection pg. 148

FISH AND VEGGIES PRIMAVERA

Scott and I liked, but not the kids so much. Jackson thought it was too spicy with the lemon juice.

Taste of Home Family Collection pg. 154

BAKED PARMESAN

We really liked this. Very easy. We had it with snapper. Used Fiber One cereal instead of corn flakes. taste of home 2009 Quick Cooking pg. 63.

PECAN CRUSTED TILAPIA

This is so yummy and easy. A family favorite (except for Jackson who doesn't like fish). Would love to try it on salmon. We had it with Thai Heavenly Pineapple Fried Rice.

4 Tilapia fillets (used Safeway frozen - that had been thawed)

2 T butter

1 1/2 T honey

2 T Dijon mustard (didn't add)

---

1/4 cup soft bread crumbs (used Panko)

1/4 cup finely chopped pecans

2 tsp finely chopped parsley (I probably had more)

---

lemon wedges and parsley for garnish, optional (didn't add)

Preheat oven to 450. Place tilapia in a lightly greased 9x13. Sprinkle with salt and pepper (I only did pepper). Melt butter and honey in microwave. Add mustard. Brush on fish (or just pour). Combine rest of ingredients. Spoon evenly over fish.

Bake for 8-10 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges and parsley, if desired.

ANOTHER WAY TO DO PECAN COATING:

1/2 cup finely chopped pecans

1/2 cup sweetened, flaked coconut

1 cup bread crumbs (use Panko)

Put above items on wax paper. Roll fish in mixture. Place fish in pan and top with remaining mixture.

GINGER HONEY GLAZED SALMON

We LOVED this!!! I especially liked cooking it on the stove - less clean up. Need to start at least 1/2 hour early. Came from an Albertsons pamphlet.

1/4 cup orange juice

1/4 cup reduced sodium soy sauce

2 T honey

1 T ginger, ground (I did about 1/2 this)

1 tsp garlic powder

1 green onion, chopped (forgot this)

1# salmon fillets

Mix orange juice, soy sauce, honey, ginger, garlic powder and green onion in a small bowl. Reserve 2 T of the marinade. Place salmon in a large resealable plastic bag or a glass dish. Add remaining marinade; turn to coat. Refrigerate 30 minutes.

Remove salmon from marinade. Discard any remaining marinade. Grill over medium-high heat 6-7 minutes per side or until fish flakes easily with a fork, basting occasionally with reserved marinade.

Per Serving - Calories: 186, Fat: 6g, Carbohydrates: 8g, Cholesterol: 62mg, Sodium: 421mg, Fiber: 0, Protein: 25g (not sure why the sodium is so high in this???)

SMOOTHIES

For a sweetener you can add vanilla pudding powder.

GREEN SMOOTHIES
Really good! Would never guess there is spinach in it. Very filling. Would be prefect for a lunch or breakfast. I didn't put in the banana. You could also add flax or protein powder.

1 handful spinach
2 cups orange juice
2 cups milk
1 banana - I didn't put in
8 - 10 strawberries (can use frozen)
1/2 cup blueberries (can use frozen)
8 oz yogurt (boysenberry or blackberry the best)
1 dash sugar

Blend spinach, orange juice and milk together first.

Once the spinach has blended well, add all other ingredients and blend.

If using fresh fruit, you can add some ice cubes for more of a frozen consistency.

SHAMROCK SMOOTHIE

We had this for St. Patrick's Day 2010. Everyone liked it. I doubled the recipe.

1 peeled banana, sliced and frozen

1 cup frozen green grapes

1 peeled kiwi

1 cup washed baby spinach

8 oz lime yogurt

1/4 cup limeade

Put everything in the blender as it is listed. Blend until smooth. Makes 3 servings.

TROPICAL FRUIT SMOOTHIE

Abagail picked this out for her dinner she made (waffles, eggs & sausage).  taste of home quick cooking 2009 pg. 104.

1 1/2 cups orange juice
1 can (8oz) crushed pineapple, undrained (cubed okay too)
1 medium mange, peeled and cut into chunks - used a frozen mixture of fruit
1 cup halved fresh strawberries (was part of frozen mixture)
2 medium kiwi, peeled and quartered
1 T honey
14 ice cubes (we used 7 because of the frozen fruit)
1/2 cup club soda, chilled (we used 7UP)

SMOOTHIE

Put all in blender:

1/2 c apple juice

1/2 c pineapple juice

1 shot wheat grass

1/2 kiwi

1/2 banana

1/2 mango

1/4 c water

CRANBERRIES

APPLE-CRANBERRY BAKE W/STREUSEL TOPPING

This was very tasty!

3/4 cup cranberry juice

1/2 cup sugar

1 (10 oz) fresh cranberries

2T red currant jelly

3T butter, divided

6 cups (1/2") cubed peeled Rome apple

1/4 cup water

---

2T flour

2T packed brown sugar

2T chopped walnuts

Preheat oven to 350.

Bring juice and sugar to a boil in a small saucepan. Add cranberries, reduce heat, and simmer 12 minutes or until berries pop. Place cranberry mixture in a metal sieve over a bowl, and press with the back of a spoon to extract liquid (about 1/2 cup). Discard pulp. Combine cranberry puree, jelly and 2T butter in a 2-cup glass measure. Microwave on HIGH 1 1/2 minutes or until butter melts; stir and set aside.

Place apple and 1/4 cup water in a 1 1/2 quart casserole. Cover and microwave on HIGH for 5 minutes. Drain. Return mixture to casserole; combine with cranberry mixture. Spoon into a 11x7" baking dish coated with cooking spray. Bake at 350 for 15 minutes, stirring once after 10 minutes.

Combine flour and brown sugar in a bowl; cut in 1T butter until mixture resembles coarse meal. Stir in nuts. Sprinkle over fruit mixture; bake an additional 10 minutes.

CRANBERRY PORK ROAST

Fix-it and forget it cookbook pg. 133. This was really yummy!

3-4# roast

pepper to taste

1 cup ground or finely chopped cranberries

1/4 cup honey

1 tsp grated orange peel

1/8 tsp ground cloves

1/8 tsp ground nutmeg

Sprinkle roast with pepper (salt if you want). Place in slow cooker. Combine remaining ingredients. Pour over roast. Cover. Cook on low 8-10 hours.

CRANBERRY CORNBREAD

We liked. A nice variation. Taste even better when cooked in a muffin pan. If you double recipe it makes a 9x13 and 12 muffins.
1/2 cup butter, softened

1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup cranberries, halved

Preheat oven to 375. Grease a 9" square pan.

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries. Pour batter into pan and bake for 40-45 mintues. Serve warm.

CRANBERRY BREAD

We had told Judi how good this bread was. The next time they went to Bandon Boatworks, Judi asked for the recipe. This is what they gave her. Easier to make than you would imagine. It is so yummy!! Is perfect with a bowl of clam chowder. Didn't cook well in the big bread pan. Next time do the two smaller ones and muffins.

12 cups flour

5 1/2 cups sugar

2 T baking powder

1 T baking soda

---

3/4# (3 cubes) margarine, softened

---

6 eggs

4 1/2 cups orange juice

---

6 cups cranberries, chopped

Mix together flour, sugar, baking powder and baking soda. With fingers rub in margarine. Mix together eggs and orange juice. Add to dry ingredients. Add cranberries, but do not mix. Fill 6 greased/floured pans with bread, keep adding cranberries to mixture. Bake at 350 for 1 hour and 15 minutes or until bread is golden brown.

CRANBERRY SCONES

We got this recipe while doing the advent calendar from Growing Great Families. We all really liked it. We had fresh cranberries that Dan & Judi gave us.

UPDATE: Would love to try with blackberries, raspberrries or blueberries.

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/2 tsp ground cloves (kinda strong, but still liked - next time try adding less or add cinnamon or pumpkin pie spice instead)UPDATE: DID 1 tsp cinnamon and 1/2 tsp cloves - perfect!
1/4 cup butter
1 cup whipping cream
3/4 cup fresh cranberries or 3/4 cup frozen cranberries, thawed and coarsely chopped

Combine first 5 ingredients; cut in butter with pasty blender until mixture is crumbly.

Reserve 1 T whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.

Turn dough out onto a lightly floured surface; knead 5-6 times.

Shape into a 8" circle.

Cut into 8 wedges and place on an lightly greased baking sheet.

Prick wedges with a fork 3-4 times and brush with reserved 1 T whipping cream.

Bake at 425 for 18 minutes or until lightly browned.

Serve warm with whipped cream drizzled on top.

PANCAKES

SOME FAVORITE RECIPES WE USE:
Lemon Cookbook Mom's Pancakes pg. 9.  These remind me of the pancakes from Denny's. 

1st McCleve cookbook pg. 8 (submitted by A. Marilyn) We love these.  Good with wheat flour too.

PROTEIN PANCAKES

Found this recipe in the Shape magazine. They look really weird when cooked, but taste really good. My family ate them with no problem. They don't taste as well the next day.

For six pancakes in a bowl combine:

1/2 cup rolled oats

1/2 cup fat-free cottage cheese

1/2 cup egg whites

1 tsp vanilla

pinch of cinnamon

Pour 1/4 cup of batter into a heated pan. Cook 2 minutes per side or until lightly browned.

PINK PANCAKES

We all really liked these pancakes. Abagail especially liked that they were pink. You couldn't taste the beets as all. I did doubled the recipe, which was just right for us. Found in Deceptively Delicious cookbook pg. 143.

3/4 c water

1/2 c ricotta cheese

1/4 c beet puree

1 tsp vanilla

1/2 tsp cinnamon

1 c pancake mix

1/4 c grated apple

In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple and stir until just combined. DO NOT OVERMIX - the batter will be a little lumpy. Cook the pancakes. (I found they took a little longer to cook than other pancakes) Serve warm, with syrup or fruit.

APPLE PUFF PANCAKE

Loved this recipe. So easy to make. Served it with a sausage patty. Perfect meal!

taste of home Contest Winning 2010. pg. 62.

SUN-KISSED ORANGE PANCAKES
We liked. Easy - uses blender. They are thin pancakes.
1 egg
2 Tbsp butter, melted
1 cup orange juice
1 cup flour
2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt

Preheat a skillet over medium heat. In a blender, combine the egg, butter and orange juice. Blend on high for 20 seconds or until smooth. Add flour, baking powder, sugar and salt. Blend for an additional 20 seconds or until smooth. Drop batter onto skillet using a 1/2 cup measurer and brown on both sides.

PERFECT PANCAKES
by Pioneer Woman - blog
These are very yummy! They have a sweet taste to them. Used 1/8 cup to measure/pour.

3 cups plus 2 TBSP cake flour
1/2 tsp salt
3 TBSP baking powder
2 TBSP sugar
---
2 cups milk
2 large eggs
3 tsp vanilla
---
4 TBSP butter - melted

Mix together dry ingredients in a large bowl. In a seperate bowl mix together milk, eggs and vanilla. Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter in the microwave and add it to the batter, stirring gently to combine.

Cook on a greased skillet over medium-low heat until golden brown.