Fruit Honey Smoothie

1 cup frozen strawberries (or use fresh strawberries and 1/2 c. crushed ice)
1 banana
1/3 cup honey
1 cup milk
1/2 c. plain or vanilla yogurt

Combine all ingredients in a blender, process until smooth. Makes 2 large smoothies.

Nutrition per serving: 332 cal, 9 g protein, 76 g carb, 2 g fat, 281 mg calcium, 110 mg sodium

YUM, YUM, YUM! I have had this recipe in my recipe box forever. I wish I had made it sooner! We all loved it. It was pretty filling too. And I love that it doesn't have any sugar so I don't feel bad at all if Brandon has 2 cup-fulls. I think I will make some freezer smoothie packs so that I can make these whenever I want and not have to worry about not having all the ingredients on hand. Yay!

Egg McMuffins

Spray muffin tin with cooking spray and add an egg to each one. Season with salt pepper. Bake at 350F for 20-25 minutes or until set. Remove from tray with a thin knife or small spatula. Put on toasted English muffins and add your toppings of choice.

Mmmmm!

We added a special sauce: mayo, mustard, lemon juice. Mmmm!!

Tuna Patties

Tuna Patties
1 1/3 c. dry bread crumbs or soda cracker crumbs
2 cans tuna, drained
1 can cream of chicken soup
1/2 t. basil (optional)
1/4 t. pepper
2 eggs, beaten
Cracker crumbs

Mix all ingredients, shape into patties and roll in cracker crumbs. Saute in a little hot oil until well browned on both sides.

Variation: Shape tuna mixture around cube of cheese or part of a cheese stick, then fry.

Chocolate Fondue

Chocolate Fondue
1/4 c. milk
1/2 c. firmly packed brown sugar
2 T. cocoa powder
4 oz. cream cheese, softened
1 t. vanilla
In a small saucepan over medium heat combine milk, brown sugar, and cocoa powder.  Whisk together until smooth.   Whisk constantly until mixture comes to a boil, about 3-4 minutes.  Remove pan from heat and set aside.  In a blender or food processor, process the hot milk mixture with cream cheese and vanilla until smooth and creamy.  Transfer to a serving bowl; cover to keep warm.  Serve with fresh fruit, cubed angel food cake, pretzels, marshmallows, etc.

Rainbow Cupcakes

Rainbow Cupcakes

Ingredients

• White cake mix
• Food coloring (red, blue, green, and yellow)

• Baking cups
• Whipped cream or frosting (optional)

Instructions

1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
   
   
   

   RAINBOW COLOR	DROPS OF FOOD COLORING
   Purple	9 red and 6 blue drops
   Blue	12 drops
   Green	12 drops
   Yellow	12 drops
   Orange	12 yellow and 4 red drops
   Red	18 drops

   
   
   
2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
   
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with whipped-cream or frosting.
   
    

Ah! These were so good and fun! Brandon loved helping me color all the batter (and sneaking a few tastes). Will definitely be making these again.