Chocolate Peanut Butter Banana Milkshake

recipe and image from here

The preparedness group I'm in has been sending healthy snack recipes. Here's one we tried yesterday. It was very good. The person who sent it said their family makes it with almond butter, so we'll have to try that next time.


Chocolate Peanut Butter Banana Milkshake
2 frozen bananas
¾ c. almond milk (homemade or store-bought)
1 T. pure maple syrup (optional)
2 T. cocoa powder
¼ c. natural peanut butter
pinch of sea salt
1 t. vanilla extract
7 ice cubes (about 2 handfuls)

Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. (I like to freeze my bananas whole, for easy measuring, then I break them in half when adding them to the blender.) Pour into two glasses and serve immediately!

Notes:
• For best results, use a high-speed blender like the Vitamix, which breaks down ice effortlessly. A traditional blender should also work– though, you may need to add a bit more almond milk to facilitate blending.

• 1-2 servings
 

Butter Pecan Cookies

I made the yummiest cookies this weekend! I would have posted a picture, but the cookies simply disappeared too quickly and I never got a chance. I love this new recipe and will making it again soon. But not too soon, or I will want to eat nothing else!

Butter Pecan Cookies

1-3/4 c. chopped pecans
1 T. plus 1 c. butter, softened, divided
1 c. packed brown sugar
1 egg, separated
1 t. vanilla extract
2 c. self-rising flour
1 c. pecan halves

Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.

In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball.

Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 4 dozen.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

by Stephanie, wife of Barbara's son Brandon





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Note: I just freshened the blog template. A white background will make printing easier. I'm not going back to reformat all the old recipes, so when you go to an older recipe it will look a bit different but the background will still be white. If you have any suggestions, let me know!               Dee

Overnight Oatmeal

I saw this posted by my friend Sheri:

"Puttin' this in the crock pot tonight. I'll let ya know how it turns out. One thing's for certain...the house is gonna smell wonderful when we wake up in the morning."

Overnight Oatmeal

Throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 - 9 hours on low.

Her comment the next morning?

"Meh. I'd rather just make it on the stove top - texture isn't so great."

I still would like to try it. Waking up to the smell would be nice. And Scott would like walnuts thrown in. Post a comment if you decide to give it a try.