While reviewing an old recipe for strawberry blonde I
realize that it would be super easy to convert that to a protein shake or
smoothie depending on how you want to think about it. So, I thought I would
give it a try and it worked out nicely. So, here’s my take on the 1960
strawberry blonde high-protein version using minimal ingredients.
one measuring cup
one paring knife
1 eleven-ounce strawberry protein shake, chilled
1 cup fresh strawberries washed, hulled, and diced
1 cup crushed ice
1 scoop of strawberry protein powder (Optional)
1 tablespoon raspberry, red grape, pomegranate juice or red jamaica tea (optional)
wash, hull, and diced fresh ripe strawberries
put strawberries in blender container
get crushed ice from your refrigerator or other source and add ice to the blender container
poor in a strawberry protein shake (I used Atkins)
cover blender container
pulse blender until desired texture is achieved, normally a few seconds
pour into serving glasses and garnish, if desired
If working with frozen strawberries, use 2 cups diced
frozen strawberries and skip the crushed ice in a recipe. This will make a
little richer, a little colder, and denser.
Lemon Meringue Pie seems to say summer because of Lemon
Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is
easy to love.
Here’s a lemon meringue pie recipe which is quick and
easy. Starting with a lemon bar mix
simplifies the recipe and gives it the lemon flavor, while eggs and sugar make
the lemon meringue pie taste rich and fresh.
1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
1/3 cup water
3 whole eggs
1/4 cup sugar
1/4 teaspoon cream of tartar
3 egg whites
Preheat the oven to 350°F.
Press complete pouch of crust mix firmly into
bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square
Bake 8 minutes, until crust is light brown.
In a medium mixing bowl, whisk full pouch lemon
filling mix, water, and eggs together until thoroughly mixed.
Pour over warm crust.
Bake 22-26 additional minutes or until center
does not jiggle when shaken and top begins to brown.
With an electric mixer whip cream of tartar and egg whites on medium until froth appears.
Then, gradually add sugar, about a teaspoon, at
a time while continuing whipping at high speed, until stiff glossy peaks start
to form –be careful not overbeat your meringue.
Spread over the baked pie. Be sure to carefully seal meringue to edge of the
pie crust. If desired, use the back of a spoon to make swirls and peaks in the meringue.
Return new topped pie to the oven
bake the pie an additional 10-15 minutes until
light golden brown.
Remove from oven and cool on a rack, until the
pie reaches room temperature
This recipe has been floating around in our family recipe box for an unknown number of years. This was a friend’s take on the classic relish style bean salad. The nice thing about the recipe it that is is fast and easy to make and uses common ingredients which most of have in our kitchen and pantry. This bean salad works great as a weeknight side dish. Especially, on hot days since no cooking is required.
This recipe is also very flexible and can be easily supplemented with other ingredients:
Canned or fresh corn
Fresh diced cucumber, or zucchini (or other summer squash)
Fresh herbs (in moderation): cilantro, chives or green onions
Bean Salad Ingredients
1 can cut green beans (14.5 oz / 411g)
1 can red kidney beans (15.25 oz / 432g)
1 can wax beans (14.5 oz / 411g)
1 small green pepper (1/2 cup diced)
1 small onion (1/2 cup diced)
1 can garbanzo beans (chickpeas) (15.5 oz / 439g)
3/4 cup sugar or your favorite sweetener equivalent
1 teaspoon of salt (Optional)
1/2 teaspoon of black pepper (Optional)
1/3 cup vinegar
Bean Salad Directions
Open, drain and rinse all canned beans and allow to drip dry a couple of minutes in a strainer.
Wash, clean and dice green pepper into small even pieces
Peel and dice onion into small even pieces
Combine ingredients n a large bowl and mix thoroughly
I usually skip the salt because canned beans are already high in sodium and, therefore, no additional salt is necessary.
I am not much of an onion lover, so, I normally only use half the quantity of onion called for in the recipe. I use only about a 1/4 cup of onion.
This salad can be chilled, covered, in the refrigerator until meal time.
I generally, use apple cider vinegar for the additional and milder flavor, but white vinegar works fine.
Ranch salad dressing is a popular salad dressing, which has been in the United States since before World War II. While this homemade recipe calls for buttermilk, this recipe can also be made with plain milk or a 50-50 mix of plain yogurt and plain milk.
Makes 2 1/2 cups
About 40, 1 tablespoon or 20, 2 tablespoons servings
Approximate Serving Calories
Ranch Dressing – 1 tablespoon 65 Calories
Ranch Dressing – 2 tablespoons 129 Calories
2 cups buttermilk
2 tablespoons all-purpose flour
2 tablespoons snipped chives
l teaspoon dried parsley flakes
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/8 teaspoon of pepper
1/2 cup mayonnaise
Combine buttermilk and flour in a 1 quart mixing bowl
whisk or stir until smooth
Add chives, parsley, garlic salt, onion salt and pepper
Microwave on high until mixture boils and thickens stirring twice; about 4 minutes
Cool to room temperature and stir in mayonnaise
Store in tightly covered container in refrigerator.
The dressing should be safe to eat for at least a week
Hand pies are usually a great addition to your holiday. It ensures your appetite is alright and keeps you excited about meals. An Empanadas is a good example of a hand pie and is really a delicious treat. You can eat as an appetizer before a major meal especially when you are on holiday. Really, in terms of how you eat them, your options are limitless. When it comes to preparing them yourself, you can get even more creative. Once you get the basics down, you’ll be making empanadas all the time. To make them even healthier, experiment with fish and shellfish options for more nutritious benefits.
The Simplicity Of Empanadas
Making empanadas is quite simple. Basically, you must make the dough, prepare the filling, and decide whether you will fry or bake them.
The Empanada Dough
The type of dough you prepare varies. Some recipes are little more than a basic bread dough recipe, while the more authentic varieties include either lard of butter for a more pastry-like effect. For these latter varieties, you typically need to wait a few hours to let the dough rest before cutting it into circles and preparing the actual empanadas.
The Empanada Filling
The second part in making empanadas requires that you select the fillings and prepare this filling to be wrapped in the dough. Whether using fish, shellfish, or any other type of meat or poultry, you should first cook the chosen filling, adding your selected seasonings as well. Once this is prepared, you might want to add cheese to the mixture as well for extra flavor. With the filling ready, you’ll need to start forming the empanadas.
Forming The Empanada
To make the empanadas you’ll need to form circles with the dough. The larger the circle, the larger the empanada. From there you need to put a few spoonfuls of filling in each circle, then fold the circle in half and seal by either folding the dough or using a fork to press the two edges together. With your oil or oven heated, within 10 to 12 minutes your tasty empanadas will be ready to be enjoyed.
Jelly, Jam, Compote, Fruit Preserves, Or Fruit Butter Empanadas
Although this recipe is easy, you must consider some time before you start, because for them to taste best requires preparation beforehand.
First, a day before, mix the butter and cream cheese until they reach a smooth point
1 (8-ounce) package cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
Add the dry ingredients and neat the dough, but do not over work
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
Shape the dough mix into small round balls and have them wrap in cling wrap, refrigerate them overnight or for as long as you want to, a week at the most.
Once you are ready to bake the empanadas, take the dough out from the refrigerator and preheat your oven at 375ºF or 190ºC degrees.
Take the dough balls and roll them out until about 1/8″ thick,
Your dough rounds should be twice you desired empanada size,
Put a spoonful of jelly, jam, compote, fruit preserves, or fruit butter in the center of each dough round, fold in half, and press the edges together,
Put the empanadas on an ungreased cookie sheet, lined with non-stick parchment paper, and bake for 20 minutes, until the dough is a medium golden brown,
Immediately after finish baking sprinkle with sugar or cinnamon sugar, let cool, and share them with anyone.
This recipe has been in our family a long time it was given to us by an aunt when we lived in Panama on 81 and who knows how long she’d had it before she passed it on to us. It has been a family favorite and it’s easy to make. Originally described as a cheese putting in the recipe in Spanish, we have been making it before we understood it to be Panna Cotta. But I’ll be honest most times we don’t bother with putting it Panna Cotta Form. Usually, we just put it in a big dish and scoop it out with the big spoon to serve to serve or put it in individual serving size drinking glasses.
While the common way to serve Panna Cotta is to make the base and pour a syrup or a fruit topping on it, this recipe incorporates the peaches into the body of the Panna Cotta and therefore no sauce is required.
This is an interesting approach to a panna cotta in that it uses both milk and cream cheese, so, if you wanted to, I suppose, you could put this on the crust and turn it into an icebox cheesecake.
Peach Panna Cotta Ingredients
two packets of unflavored gelatin (Knox) (5 teaspoons/ 15g)
one can of evaporated milk (12 fl. oz. / 354 mL)
One 8 package of cream cheese (8 oz/ 226.80g)
1 cup of sugar (8 oz. / 600g)
1 can of sliced peaches in syrup (15.25 oz. / 432g)
Peach Panna Cotta Preparation Directions
Remove peach slices from syrup and ser syrup aside for later use
Cut peach slices into smaller chunks
Blend milk and cream cheese
Add sugar to milk mixture and blend again
Sprinkling the gelatin evenly over ½ cup of cool water and let set until the gelatin swells and softens
Heat up the syrup (do not boil)
Stir Gelatin slowly into the hot syrup
Pour syrup and Gelatin mix to milk mix in blender and blend again.
Pour mix in to the dish, ramakins, or glasses of choice
Add Peaches distributed even across the milk mixer