We are HUGE smoothie drinkers in our house. My kids and I love to drink them for breakfast, lunch and snacks!
As far as ingredients go, I typically make up my smoothies as I go along, but one thing that I never leave out is the Almond Milk.
I have recently been introduced to a brand of Almond Milk called Almond Fresh. They were set up at the Shes Connected Conference and I was lucky enough to be able to sample a few of their flavours. I also chatted with them about the difference between the packaging of their refrigerated products vs shelf products and was reassured that no option was safer than another.
Stay tuned this upcoming Holiday Season for a yummy new flavour: Almond Fresh Noel Nog!
Almond Fresh Smoothie Recipe
Almond Fresh beverage, flavour of your choice
plain greek yogurt
washed baby spinach
fresh or frozen berries
We don't have specific measurements because in all truth, when making a smoothie, measurements don't matter. Also, everyone's blender is a different size and we wouldn't want to be held responsible for a blender blow out!
We typically pour in enough Almond Fresh to cover the blades by approximately 1-2 inches.
We put in a couple of large spoonfuls of greek yogurt.
We use a handful of baby spinach.
We typically use a whole banana, but you can use half or none, if you prefer.
We use a couple of cups worth of berries.
Tip: Don't overfill your blender and make sure you put the liquid ingredients in first as this will help your smoothie blend easier and faster.
I LOVE peanut butter, and since having peanut butter pie in a restaurant years ago, I have been in love with peanut butter desserts, especially peanut butter pie. Since we don't go out for dinner too often, I make it at home instead, and it's delicious!!!
graham cracker or chocolate crust (pre-made or make your own)
1 1/2C peanut butter
1/2C icing sugar
1 pkg (8 ounce) cream cheese, softened
1 container of cool whip
chopped peanut butter cups
Make your crust or get out a pre-made one, we made ours today as the pre-made ones were sold out from Thanksgiving
Beat together cream cheese, icing sugar and peanut butter
Fold in 1/2 container of cool whip (do not beat)
Put mixture in your crust, top with the rest of the cool whip
Top with the chopped peanut butter cups and store in the fridge
The original source of this recipe is Grand Slam from the Best of Bridge Series. This series is a staple in my house as my Grandmother cooked out of these recipe books so there are many familiar meals that have come from them. I absolutely love the Best of Bridge Cookbooks! They are entertaining (there are hilarious quotes and sayings throughout the book) and have many incredible recipes.
Butter Tart Squares
2 cups of flour
1/4 cup icing sugar
1 cup butter
3 eggs, beaten
2 cups light brown sugar
1/4 cup butter, melted
1 Tbsp baking powder
3/4 cup coconut
1 Tbsp vanilla
1 cup raisins (optional)
3 Tbsp flour
Directions: Step 1:
For the crust, combine all ingredients with a pastry blender or a fork and press into the bottom of a pan (deep cookie sheet or a 9x13 pan). Step 2:
To make the filling, combine all filling ingredients and stir until combined. Step 3:
Pour filling over top of crust and bake at 350 degrees for approximately 30 minutes.
We use a large cookie sheet underneath our deep cookie sheet just in case of spillage.
Cut the squares when they are hot!
Everyone devoured these squares! Even my brother in law who doesn't love sweet desserts! That has got to say something.
It's fall, and fall makes me want to make cookies! We have a Wilton Halloween molded cookie sheet and a Christmas one as well, perfect for making shaped sugar cookies you can decorate. Here's my recipe for Sugar Cookies and our favourite Butter Icing..