Banana split smoothie
Ingredients:
1 cup non-fat milk
1 ½ cups banana slices
½ cups pineapple chunks
½ cup mango slices
1 ½ to 2 tablespoons sweetened cocoa powder (to taste)
Method:
Pour milk into the blender first.
Add cocoa and then fruit.
Put cover on and blend until smooth.
Tiny pizza
Ingredients:
1 tandoori naan or pita bread cut into desired shapes/sizes
Tomato sauce
Mozzarella cheese, shredded
Green pepper, diced
Onions, chopped
Tomatoes, chopped
Dry oregano and pepper
Method:
Set the oven to low heat
Spread tomato sauce on each piece of naan/pita
Sprinkle the shredded cheese all over the tomato sauce
Add green pepper, onions and tomatoes (and/or other toppings)
Sprinkle oregano and pepper
Place tiny pizzas on the baking sheet
Bake for about 3 to 4 minutes. You’ll know they’re done when the cheese is bubbly. Enjoy your tiny pizzas!
Nutty chocolate cookies
Ingredients:
2/3 cup light margarine, softened
1 cup brown sugar, firmly packed
2 tsp vanilla
2 eggs
1 ½ cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 cup semi-sweet chocolate chips
1/4 cup walnuts or pecans (chopped)
Method:
Preheat oven to 350F
Cream butter, brown sugar and vanilla together in a mixing bowl
Add eggs to above mixture one at a time, mixing well after each addition
Add flour, baking soda, and salt. Mix well until blended
Stir in chocolate chips and walnuts or pecans
Place level tablespoon size of cookie dough on a greased baking sheet
Bake at 350F for 10-12 minutes or until golden brown
Remove from oven and cool on wire rack
Peanut butter
Ingredients:
1 ½ cups unsalted roasted peanuts
1 tbsp peanut oil
Method:
For smooth Peanut Butter:
Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
Blend the mixture until it is very smooth.
Store in a sealed container in the fridge. It will be good for 2 weeks.
For chunky Peanut Butter:
Take about ¼ cup out of your 1 ½ cups of peanuts and set them aside.
Mix the rest of the peanuts with the oil, and pour the mixture into the food processor.
Blend the mixture until it is very smooth; stir in the peanuts that you had set aside.
Blend a few seconds more to create the chunks in your chunky peanut butter.
Store in a sealed container in the fridge. It will be good for 2 weeks.