Smoothies Lab

Strawberry Banana Smoothie
1 C. Strawberries
2 Ripe Bananas
1 c. Yogurt, any flavor
1/2 c. Sugar
1 tsp. Vanilla
1/2 c. Water
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4 c. Ice

Blend Strawberries, bananas, yogurt, sugar, vanilla and water. Add ice cubes a cup at a time until well blended.

Strawberry Blender Drink
1 c. strawberries
1/2 c. sugar
2 tsp. vanilla
2 c. milk

Blend in blender.

2 c. ice cubes

Add 3 to 4 ice cubes until blended, then add more until your drink is nice and thick.

Non-Alcoholic Strawberry Rita's (The sour one! :)
12 oz can Limeade or Lemonade
1 c. Frozen Strawberries
Juice from 1 Lime
1/2 c. Sugar
2 c. Water
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2 c. Ice

Blend limeade, strawberries, lime juice, sugar, and water in blender. Add ice 1 cup at a time until well blended.

Banana Pineapple Smoothie (Also a little tart!)
2 Ripe Bananas, peeled and broken up
Juice from a Lemon
Juice from a Lime
1/4 c. Sugar
12 oz can Pineapple Juice
4 c. Ice

Combine all ingredients except ice in blender and blend until well blended. Add ice a cup at a time and blend well before adding next cup.

Orange Delight Smoothie (Like Orange Julius)
12 oz can undiluted frozen orange juice concentrate
1 cup of water
2 cups of milk
1/4 c sugar
1 tsp vanilla extract
2 c ice cubes

Directions:
To make this smoothie recipe simply place all ingredients in blender and blend until smooth.

Caramel Popcorn

5-6 cups popped popcorn
1 cup brown sugar, packed
1/4 cup margarine or butter (1/2 a stick)
1/4 cup corn syrup
1/4 tsp. salt

Directions: In a saucepan on medium heat, combine the brown sugar, corn syrup, salt and margarine; stirring constantly. Cook until the margarine is melted and the mixture begins to boil. Continue to stir and boil the mixture for exactly one minute. Pour the hot syrup over the popped popcorn in a large bowl. Continue to toss lightly to cover the popcorn with all the syrup. While the mixture is still warm, form the caramel popcorn into balls. Allow the popcorn balls to cool slightly and then wrap them in plastic wrap. Yield: 4-5 popcorn balls

Spaghetti Marinara Sauce

1-2 Tbs. oil
1/2 small onion, chopped
1 garlic clove, minced
2 (8 oz.) cans tomato sauce
1/3 cup tomato paste
1 Tbs. balsamic vinegar
1 tsp. Italian seasoning
1/4 tsp. ground rosemary
1/4 tsp. onion salt
1/4 tsp. salt
1/4 tsp. ground pepper

Directions: Fill a large pot half full of water, add 1 tsp salt and bing to a boil. Add 1/4 lb of pasta to the water and boil for 10-12 minutes or until the pasta is al dente'. Meanwhile, heat a large fry pan to medium-high and add 2-3 tsp. of the oil to the bottom of the pan (enough to coat). Add the chopped onion and minced garlic. Let saute' until the onion starts to turn white. Next, add the tomato sauce, tomato paste, balsamic vinegar and spices; stir until well blended. Cover and simmer the marinara sauce for at least 10 minutes (to let the flavors absorb) or until ready to serve. When the pasta is al dente', drain and toss with a splash of oil. Serve the pasta with the marinara sauce and garnish with parmesan or mozzarella cheese.

*If you would like to add meat to this dish you brown some ground beef or make meatballs.*

German Pancakes

4 eggs

2/3 cup milk

2/3 cup flour

1/8 tsp. salt

2 Tbs. butter

Directions: Melt the butter in a small custard cup and pour in the bottom of a square 8 x 8 inch glass baking pan. In a medium mixing bowl, beat together the milk, eggs, flour and salt with a wire whisk. Pour the mixture into the buttered baking pan and bake at 450 for 15-18 minutes or until puffy and golden. Serve with powdered sugar, fruit, jam or syrup. Yield: 4 servings.

Microwave Cake

1 cup cake mix (any flavor)

1 egg

1/3 cup water

3 Tbs. oil

Directions: Combine all ingredients in the mixer. Beat for 2-3 minutes until light and fluffy (scrape sides if needed). Pour into a greased glass ROUND pie pan. Place in the center of the microwave and cook for 4-5 minutes. Allow 1 minute of standing time after cooking. Frost (see below) while the cake is still warm and serve. Yield: 4-5 servings

Chocolate Frosting:

2 Tbs. margarine or butter

1 Tbs. cocoa powder

1 Tbs. + 1 1/2 tsp. milk (make sure you measure this correctly or it will be dry!!)

1 cup powdered sugar

1/2 tsp. vanilla

Directions: Melt the butter in a medium sauce pan on low heat. Add the cocoa powder and milk. Bring to a boil for 20-30 seconds, remove from the heat and then whisk in the powdered sugar and vanilla till smooth.

Chocolate Chip Cookies

1/2 cup shortening (butter flavored)

2 TBS. butter or margarine, softened

1/2 cup sugar

1/2 cup brown sugar

1 tsp. vanilla

1 egg

1 1/4 cup flour, sifted

1/2 tsp. baking soda

1/4 tsp. salt

1/2 pkg. chocolate chips (1 cup)

Directions: Preheat oven to 375. Cream together the butter, shortening, sugar, brown sugar and vanilla until smooth. In a custard cup, beat the egg together with a fork and then add to the sugar-butter mixture. Beat until smooth and creamy. Next, in a separate medium sized mixing bowl, combine the flour, baking soda and salt. Stir these dry ingredients until well combined, then gradually add them to the sugar-butter mixture. Finally, pour in the chocolate chips and only mix until the chocolate chips are spread evenly through the dough. Drop the cookie dough by small even spoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown.

Yield: about 1 1/2 dozen.

You can also get the chocolate chip cookie variations we saw on Alton Brown’s Good Eats at http://www.foodnetwork.com/good-eats/three-chips-for-sister-marsha/index.html