Peanut Butter Oatmeal Apple Smoothie

It’s almost the 4th of July and we need a recipe to go with the holiday. So I was looking through all the smoothies I had previously reviewed and thought-can you make a smoothie with applesauce?

Well  after a quick google search-I found this Peanut Butter Oatmeal Apple Smoothie from With Salt & Wit

Ingredients:

  • 1 Apple or 1 Cup of Unsweetened Applesauce
  • 1/2 Cup of Vanilla Almond Milk
  • 1 Tablespoon of Peanut Butter
  • 2 Tablespoons of Old Fashioned Oatmeal
  • 1 Scoop of Vanilla Protein Powder (Optional)
  • 1 Teaspoon of Vanilla Extract
  • 1/2 Teaspoon of Cinnamon
  • 1 Cup of Ice
  • Whipped Cream (optional)

Directions:

  1. Add all ingredients to a blender.
  2. Mix well.
  3. Add to serving glass and garnish with whipped cream, if desired.

Thoughts After Blending:

I did not like this.

I thought it tasted really weird.

This is not good

I would not make this again.

For more 4th of July recipes, go to Apple Pie Smoothie

For more smoothie recipes, go to Matcha Green Tea Blast Smoothie

For more applesauce recipes, go to A is for Applesauce Cake

For more drink recipes, go to Skinny Chai Tea Latte

Strawberries and Cream Oatmeal Smoothie

Thoughts Before Cooking:

Do any of you have Something Extra Raley’s Rewards? I do and I love it. Every three months you receive coupons to do with stuff you had bought; and for your birthday get a free cupcake, free box of cake mix, and a free birthday card.

FREE!!

Every now and then they give you a freebie item, and I got a free container of 1 lb of strawberries. I love starwberries, but they were very ripe and needed to be eaten ASAP. So what better way to do it then with a smoothie?

This comes from The Kitchen Paper.

Ingredients:

  • 1 Cup of Frozen Strawberries (I used fresh)
  • 1/2 Cup of Yogurt
  • 3/4 Cup of Milk
  • 1/2 Cup of Uncooked Oatmeal
  • 1 Tsp of Vanilla Extract (optional)
  • Strawberry slices to top the smoothie (optional)
  • Whipped cream (optional)

Directions:

  1. Combine all ingredients in a blender and blend until smooth.
  2. Top with strawberry slices or whipped cream.
  3. Drink immediately.

Thoughts After Cooking:

It was delicious! I highly recommend it!

For more smoothie recipes, go to Apple Pie Smoothie

For more drink recipes, go to Matcha Latte (Hot or Cold)

For more strawberry recipes, go to Strawberry Infused Water

Creamy Sour Cream Lemon Pie

Happy Pi Day

Thoughts Before Baking:

As you see above, today is Pi day so I decided to post a pie recipe.

I’ve made a sour cream lemon pie before, but this is a new recipe. This one comes from The Chunky Chef.

Ingredients

Pie Crust:

  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Filling:

  • 1 Cup of Sugar
  • 4 Tbsp Cornstarch
  • 1 Cup of Milk
  • 2 Lemons Juiced (about 1/2 Cup)
  • 1 Tbsp Lemon Zest
  • 3 Large Egg Yolks, Lightly Beaten
  • 4 Tbsp Cold Butter, Cubed
  • 1 Cup of Sour Cream
  • Whipped Cream (Optional)
  • Lemon Slices (Optional)

Directions:

  1. In a mixing bowl, mix up the shortening and flour. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is too liquid-y, then just add a bit more flour to firm it up.
  2. Line crust with foil and place beans, rice, or pie weights (as pie dough will rise) and bake for 8 mins or until browned. Set aside to cool.
  3. In a heavy bottomed saucepan, add sugar and cornstarch. Whisk to combine.
  4. Slowly whisk in milk and lemon juice.
  5. Heat over medium heat, stirring often, until mixture is thickened and bubbly.
  6. Reduce to low, and cook 2 mins longer, stirring often.
  7. Remove from heat.
  8. Lightly beat eggs in a small mixing bowl. Whisking continuously, add a small amount of the hot lemon mixture, then add the mixture to the hot saucepan.
  9. Heat pan on medium heat until it comes to a gentle boil, and cook for 2 minutes.
  10. Remove from heat again and add lemon zest.
  11. Continue to cool, but don’t stir.
  12. Cool mixture for 30-40 mins and then fold in sour cream until no white streaks remain.
  13. Spoon mixture into the pie crust and spread out evenly.
  14. Cool in the refrigerator for 4 hours (or more). To serve, top with whipped cream and lemon slices.

Thoughts After Baking:

I made this for Thanksgiving last year and it was sooooo good! It was eaten immediately. I only got one slice! 😦

For more on lemon pies, go to Sour Cream Lemon Pie

For more pie recipes, go to Blueberry Sour Cream Pie

For more pinterest recipes, go to Banana Oatmeal Breakfast Smoothie

For more desserts, go to Braided Candy Canes

Healthy Pumpkin Pie Smoothie

Happy Thanksgiving!

With all the cooking and baking and everything you will be doing today, why don’t you take a few minutes and make this smoothie for breakfast. Or make tomorrow before you do Black Friday shopping. I found this recipe on pinterest, but it originally comes from Shugary Sweets.

Ingrdients:

  • 1/2 Cup of Pumpkin Puree
  • 1 Large Banana
  • 6-8 Ice Cubes
  • 6 oz Vanilla Yogurt
  • 1/2 Tsp of Pumpkin Pie Spice
  • 1 Tsp of Agave Nectar or Honey
  • 3 Tbsp of Milk
  • Pinch of Nutmeg
  • Whipped Cream

Directions:

  1. In a blender combine pumpkin, banana, ice, yogurt, pumpkin pie spice, nectar or honey, and milk.
  2. Pulse until smooth.
  3. Serve with Whipped Cream and a pinch of nutmeg.

Thoughts After Reading:

I did not like it.

Ugh!

It was not good with a weird aftertaste. Forget what I said in the beginning DO NOT make it.

For more holiday posts, go to Flag Cake

For more smoothies, go to Blueberry Earl Grey Tea Smoothie

For more pinterest recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more pumpkin recipes, go to Harvest Pumpkin Scones

Crock-Pot Potato & Kielbasa Chowder

Thoughts Before Cooking:

I love soup. And I love using my crock-pot. I found this on Pinterest.  It originally comes from the Crock-Pot Ladies

Ingredients:

  • 1 Whole Onion, Chopped
  • 1 Clove of Garlic, Minced
  • 32 oz of Chicken Broth
  • 6 Whole Potatoes, Peeled and Diced
  • 2 Cups of Frozen Corn
  • 16 oz of Kielbasa Sausage, sliced into 1/4 inch pieces
  • 1 Whole Bay Leaf
  • 1/2 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Black Pepper
  • 8 oz of Grated Sharp Cheddar Cheese
  • 1 Cup of Heavy Whipping Cream

Directions:

  1. In a 6-oz crock-pot, add all ingredients except the cream and cheese.
  2. Stir to combine.
  3. Cover and cook on low 8-10 hours or high 5-6 hours, or until the potatoes are tender
  4. Remove the lid and take out the bay leaf and discard.
  5. Add the cheddar cheese and cream to the soup and stir to combine and melt the cheese.
  6. Serve and enjoy.

Delicious.

I’d make it again in a heartbeat.

For more Pinterest recipes, go to Cinnamon Roll Smoothie

For more crock-pot recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more soup recipes, go to French Onion Soup

London Fog Fauxccino

Thoughts Before Making:

As I just posted a review of a Jane Austen inspired mystery, the best thing to go with it is a tea post! I love tea, and one thing I started drinking this winter is London Fog lattes.

As it is getting HOT here, that is something I will no longer be able to have…at least that is what I thought until I stumbled on this recipe of London Fog Fauxccinos from Traditional Cooking School by GNOWFGLINS on Pinterest.

Ingredients:

  • 8 Earl Grey Tea Ice Cubes
  • 1 Cup of Homemade Almond Milk or Milk of Choice
  • 1 Tablespoon of Raw Honey or 8 Drops of Stevia
  • 1/4 Teaspoon of Vanilla Extract
  • Whipped Cream (Optional)

Directions:

  1. Place all ingredients in the blender.
  2. Blend on high until smooth.
  3. Top with whipped cream if desired.

Thoughts After Making:

I didn’t really care for it, I couldn’t taste the tea at all. Maybe I did the ice cubes wrong? Maybe I should add more of the tea in it? I’m not sure. Maybe a mix of liquid tea with the ice cubes would be better. I’ll have to try again and see. Either way:

For more tea recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more drink recipes, go to Festive Pink Lemonade

For more pinterest recipes, go to Irish Blueberry Scones

French Strawberries

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the second book, The Cat Who Turned On and Off, just follow this link.

Ingredients:

  • 4 Cups of Halved Strawberries
  • 3 Tablespoons of Orange Juice Concentrate
  • 1/2 Cup + 2 Tablespoons of Powdered Sugar
  • 1/2 Pint of Whipping Cream
  • 2 Tablespoons Sour Cream
  • 1/8 Teaspoon of Vanilla Extract
  • 1/8- 1/4 Teaspoon of Cinnamon

Directions:

  1. Sprinkle strawberries with orange juice concentrate and 1/2 cup of powdered sugar; stir.
  2. Refrigerate about 90 minutes. Whip cream until soft peaks form.
  3. Stir in 2 tablespoons of powdered sugar, sour cream, vanilla extract, and cinnamon.
  4. Fold chilled strawberries into whipped cream mixture. Serves 4-6.

Thoughts after Cooking:

These strawberries were to die for!

I recommend them to anyone. I wish I had more, I would eat them right now.

For more The Cat Who…Cookbook recipes, go to Baked Potato Soup

For more dessert recipes, go to Chocolate Crinkles

For more strawberry recipes, go to Strawberry Milkshake

Strawberry Milkshake

Thoughts Before Cooking:

I can’t find the recipe I used but I can give the essentials. If I ever find the website again I’ll be sure to give them the proper credit.

Ingredients:

  • 1/2 Pound of Fresh Strawberries, hulled and sliced (plus whole strawberries for garnish)
  • 2 Heaping Tablespoons of Sugar
  • 1 Teaspoon of Vanilla Extract
  • 1 Pint of Vanilla Ice-Cream
  • 1/2 Cup of Milk
  • Whipped Cream (optional)

Directions:

  1. Combine ingredients in blender.
  2. Add whole strawberry as a garnish and serve with whipped cream if desired.
  3. Drink & enjoy.

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Thoughts After Cooking:

I only have one word to say about this-delicious!

I will be making this again, for sure.

For more drink recipes, go to B is for Blueberry Smoothie

For more dessert, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Spanakopita Penne Bake

Green Tea Frappuccino

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Thoughts Before Making:

So while Annie Laurence, from Death on Demand, loves her coffee, I am not a fan. I like the smell, but not the taste; I’m a tea girl through and through. Yep, hot or cold I will always drink it.

But there is one other thing besides tea that I will purchase, a Green Tea Frappuccino. I got this recipe from Eugenie Kitchen.

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Ingredients:

  • 1 Cup of Ice Cubes (Less than 10)
  • 1 Scoop of Vanilla Ice Cream
  • 1 Cup of Milk
  • 1 Tablespoon + 1 Teaspoon of Sugar
  • 2 Teaspoons of Matcha Green Tea Powder
  • 1/8 Teaspoon of Vanilla or Vanilla Extract
  • Xanthan Gum (Optional)
  • Whipped Cream (Optional)

Directions:

  1. Add all the ingredients in a blender.
  2. Pulse and blend on high until thorough
  3. Add whipped cream if you want.

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greenteafrap

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Thoughts After Reading:

I thought this was fantastic and just like the one you would get from Starbucks.

fantastic

The Matcha Green Tea is expensive, but much cheaper than buying the drinks from Starbucks as you get waaay more to drink.

joker-yum

You can also substitute the ice-cream with custard, vanilla yogurt, plain yogurt, greek yogurt, etc. If it is plain or greek you might want to add more sugar.

But I thought this was soo good I have made it over and over.

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For more drink recipes, go to Virgin Appletini

For more recipes, go to Garden Pasta Salad with Bocconcini

Sour Cream Lemon Pie

Happy Pi Day!

piPie

Thoughts Before Baking:

As you see above, today is Pi day so I decided to make a pie. I’ve been wanting to make a lemon pie, but was looking for something other than lemon meringue, as I’m not a huge fan of meringue. So I looked around on pinterest until I found this one. I had never had it before, but thought why not test it out?

The recipe comes from allrecipes.com for the crust and Bunny’s Warm Oven for the pie filling.

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Graham Cracker Crust

Ingredients:

  • 1.5 Cups of Finely Ground Graham Crackers (~9 crackers)
  • 1/3 Cup of White Sugar
  • 6 Tablespoons of Butter, Melted

Directions:

  1. Mix the graham cracker crumbs, sugar, and butter.
  2. Press mixture into an 8 or 9 inch pie pan.
  3. Bake at 375 degrees F for 7 mins. Cool.

 

Sour Cream Lemon Pie Filling

Ingredients:

  • One 9 inch Pie Shell Baked, or 9 inch Graham Cracker Crust
  • 1 Cup of Sugar
  • 3.5 Tablespoons of Cornstarch
  • 1 Tablespoon of Lemon Zest
  • 1/2 Cup of Lemon Juice
  • 3 Egg Yolks, slightly beaten
  • 1 Cup of Milk
  • 1/4 Cup of Butter
  • 1 Cup of Sour Cream
  • Whipped Cream for Garnish

Directions:

  1. Combine sugar, cornstarch, lemon zest, lemon juice, beaten egg yolks, and milk in a heavy duty metal saucepan.
  2. Stir.
  3. Cook the ingredients on medium heat, stirring constantly, until filling thickens. This takes about 10 mins.
  4. The filling will thicken and then boil. As soon as it boils remove from heat and add the butter.
  5. Stir until butter is well incorporated.
  6. Let it cool for 10 mins in the pan and then add the sour cream.
  7. Stir until incorporated.
  8. Pour filling into baked pie shell.
  9. Refrigerate until firm, about 3 hours.
  10. Garnish with whipped cream and serve.

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Thoughts After Reading:

The graham cracker crust didn’t come out right, it just fell apart. I think the next time I make it I would do a regular crust.

The filling was amazing, it was very thick and rich. Although I felt the whipped cream on top was overkill and it was better without.

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For more lemon recipes, go to Lemon Meringue Chiffon Cake

For more pies, go to With the 4th of July Comes Apple Pie

For more holiday posts, go to Cocoa M&M Cookies

For more pinterest recipes, go to Mozzarella Tomato Toast

For more desserts, go to Apple Orchard Bars

Strawberry Shortcake

strawberry-shortcake-clip-art

Thoughts before cooking:

In Strawberry Shortcake Murder, they give a recipe for Hannah’s shortcake. But like in Chocolate Chip Cookie Murder, I didn’t like the recipe they gave for their titular treat. It just wasn’t how I like my shortcake. So here is recipe my family likes to use.

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Ingredients:

  • 3 Boxes of Fresh Strawberries
  • 1-2 Cans of spray Whipped Cream
  • 2 1/4 Cups of All-Purpose Flour
  • 4 Teaspoons of Baking Powder
  • 2 Tablespoons of White Sugar
  • 1/4 Teaspoon of Salt
  • 1/3 Cup of Shortening
  • 1 Beaten Egg
  • 2/3 Cup of Milk
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Grease and flour one 8-inch round cake pan.
  3. In a medium bowl, combine the flour; baking powder, and salt.
  4. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
  5. Make a well in the center and add the beaten egg and milk.
  6. Stir until combined.
  7. Spread the batter into the prepared pan.
  8. Bake for 15-20 minutes, or until brown.
  9. Let it cool.
  10. Wash and slice your strawberries
  11. Slice cake in half, horizontally, making two layers.
  12. One one layer, place strawberries, covering them with whipped cream, and another layer of strawberries.
  13. Place the second layer of  cake on top of the strawberry/whipped cream. Cover in whipped cream, and top with strawberries.

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Thoughts after cooking:

It was my first time making this cake and I loved it. I made for my niece’s birthday, and our only problem was that her birthday party occurred on cake one of the hottest days of the year. The cake melted, but it was so good we ate the whole thing.

eatingcake

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For more recipes inspired by the Hannah Swenson Mysteries, go to Butter Berry Cookies

For more dessert recipes, go to Peppermint Bark Chocolate Cupcakes

For more recipes, go to Broccoli & Tortellini Salad with Pesto