Jamba Juice Smoothies

Ever want a Jamba, but don't want to go to Jamba? Don't worry my friends.... I've done some searching around and found these recipes from www.somersetwardrecipeclub.blogspot.com

Hints: 1 scoop – about half a cup to a cup
Enlightened Base – found at a health food store or substitute it with juice

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULLFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANCE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

PUMPKIN SMASH
8 oz soymilk
1 scoop pumpkin mix (from can)
4 scoops frozen yogurt
2 scoops ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

Lemon Poppy Seed Muffins

I've been really wanting poppy seed muffins, so I finally got around to finding a recipe and making them!

**This recipe was good. Although I found that after following the directions exactly, my batter was a little dry (almost like cookie dough!), so I ended up adding about a 1/4 cup milk. I think next time around I would still add the milk, but possibly even increase the sour cream for more moistness!

Lemon Poppy Seed Muffins

From My Home To Yours pages 10 & 11

12 muffins

FOR THE MUFFINS
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

**~1/4 cup milk

FOR THE ICING
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice

Center a rack in the oven and preheat the oven to 400 degrees F. Grease regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - a few lumps are better than over mixing the batter. Stir in the poppy seeds. (Over mixed batter will result in mountain peeked muffins :))

Divide the batter evenly among the muffin cups.

Bake for 16 to 20 minutes, or until the tops are golden and a thick knife (I used a toothpick) inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

TO MAKE THE ICING

Put the confectioners’ sugar in a small bowl and add about 1 ½ tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of the icing over the tops of the muffins or coat the tops entirely (by dipping into glaze).

Almost Great Harvest Honey Whole Wheat

Great Harvest Bread Company has some great whole wheat bread. The reason that I most like their bread is that it is fat free! And it has five simple ingredients. With that said, yes there are better breads out there, in fact I think I have a few better ones on my blog ;), but... for being fat free? I don't think you can find much better!

From checking out the ingredients on the bread bag (100% Whole Wheat Flour, Water, Honey, Yeast, Salt) and looking at several bread recipes, here is my version of Great Harvest's Honey Whole Wheat Bread.

Yield 4-5 loaves.
4 Tbs yeast (I use SAF instant yeast)
4 1/2 cup hot water
3/4-1 cup honey
1 Tbs and 1 tsp salt
~12 cups whole wheat flour (freshly ground...you can also use store bought, but I hear that the results may not be as good as freshly ground wheat flour)

In Bosch mixer (or similar heavy duty mixer with dough hook), add yeast, hot water, and honey. Mix on speed 1 for 1 minute or until creamy. Turn off mixer and let sit for ~5 minutes until mixture becomes bubbly.

Add salt and mix for 1 minute. (I used half sea salt and half iodized salt...this is unnecessary though! Use whatever salt you prefer :) Just make sure it is fine and will dissolve)

Add 9 cups of flour and mix. Slowly add flour until the bread begins to pull away from the sides. Let knead for 5 minutes. If dough is sticking to sides, add more flour. Be careful not to add too much! I don't know how to stress the "just pulling away from sides of bowl" part :) The dough will be sticky.

Let knead for a total of 8-10 minutes. Remove hook and let rise for 20 minutes.

Spray counter top and pans with nonstick spray. Then spray hands and punch dough down. (The more the merrier :)) Place dough on sprayed counter top and form into loaves. I made four large loaves.

Then place in oven that has been preheated to 200*F and turned off (So oven is warm), with a pan of boiling water (to keep moisture in oven so bread doesn't dry out). Let the loaves raise for 30 minutes.

Remove water and turn oven on to 350*F. No need to remove the bread pans for preheating. Bake 25-30 minutes.

Oreo Truffles

I posted a mint Oreo truffle recipe, but decided that you need a plain one too. Just in case. These are so rich and yummy. Perfect for a special occasion... Well heck, I'd say they are perfect for anytime you want chocolate! :)

1 pkg. Oreos

• use ~22 cookies with cream centers included
• use ~10 cookies with cream centers discarded

1 pkg. (8 oz.) cream cheese, room temperature (Yes, non fat works!)

semi sweet chocolate chips (about 1 cup)

2 squares chocolate bark or candy coating*

Finely crush the cookies in a blender, food processor or a ziploc bag with a rolling pin. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Place covered in freezer for a few minutes to help keep their shape when dipping in the chocolate. Melt chocolate as directed on the package and then dip balls** into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Refrigerate and enjoy!!

If using lollipop sticks, dip the end of the stick in chocolate first so it doesn't fall off of the ball when dipping the rest in the chocolate.

*If you want, you can use all semi-sweet chocolate chips, but you will need more.

**A spoon and fork work great... or two forks :)

***To make pretty colors, use the chocolate colored melting chips (Wilton or similar brand) or a cream food coloring to color it... if you add liquid coloring it makes the chocolate all funky and gritty.

Sweet Potato Rolls

If you are looking for something a little different, but not TOO different that your kids won't eat them, this is a great recipe. A little sweet, a few extra added vitamins and minerals, and fun to have an orange colored roll :)

Sweet Potato Rolls
allrecipes

Servings: 18
"These golden orange rolls deliver a subtle earthy taste that goes well with almost any entree."

INGREDIENTS:
1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree (I used fresh sweet potatoes and a a little more than a half cup. Yum.)
1/2 cup warm water (110 degrees F/45
degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour (I used half wheat flour and half white flour)

DIRECTIONS:
1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
2. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
3. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
4. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

Cream Filled Cupcakes

These are pretty impressive and surprising simple to make. They just ale a little extra time than your normal cupcake!

Cream Filled Cupcakes

1 box dark chocolate cake mix (or similar)
Ingredients to make cake mix

Filling
(slightly adapted from Evilshenanigans)
1/4 tsp salt
1 tsp very hot water
1 7 ounce can marshmallow fluff
1/3 cup powdered sugar
1/4 cup butter
1/4 cup shortening
1/2 tsp vanilla


Frosting
1 stick softened butter
1 tsp vanilla
3-4 cups powdered sugar
~1/4 cup milk

Make cupcakes cording to directions on box. Let cool completely.

Make filling
Mix hot water and salt. Set aside and allow to cool. In a bowl whip marshmallow fluff, shortening, butter, powdered sugar until fluffy. Add salt water and mix well.

Make frosting by creaming butter and vanilla together. Slowly add the powdered sugar. Add milk until you reach the desired consistency.

Fill cupcakes. You can do this by 1. Use a medium star tip or circle tip and piping bag. Insert tip 1/2-1 inch into center of cupcake and squeeze about a tbs of filling (you may need to do a couple squirts at different angles); 2. Using a knife, cut a small hole in the middle and spoon the filling into opening.

Frost and enjoy!

Gluten free lasagna (or not)

I got this recipe from a friend and it is THE BEST lasagna I have tasted thus far in my LIFE. Not joking. I really liked what she said when we were talking about yummy food. She said, "My question isn't, 'Do you like it?' anymore, it's, 'Do you love it?!'; if the answer is no I don't make it again!" So if she says that, then you know at least her family loves this lasagna, and I love this lasagna, so it's worth a shot!


1 1/2 pounds mozzarella cheese, grates
1 15 ounce of ricotta cheese
1 large egg, lightly beaten
2 cups Parmesan cheese, grated
2 tbs olive oil
2 cups onions, diced
2 garlic cloves minced
3/4 pound Italian sausage
2 chicken breasts, cooked and shredded (I had it without and it was yummy)
1 tsp fennel seed
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 tbs tomato paste
1 28 ounce can crushed tomatoes with purée
1 cup of chicken broth
1/2 cup dry red wine (I had without and still yummy)
7 ounces of pesto
9 lasagna noodles (regular or gluten free)

In a medium bowl mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese.

In a large saucepan heat oil over medium-high heat. Add onions and garlic; sauté for 3 minutes or until tender. Transfer onions and garlic to a plate.

Return saucepan to heat and brown sausage. Drain off fat.

Return onions and garlic to pan and add chicken, fennel seed, basil, oregano, thyme, tomato paste, crushed tomatoes, chicken stock and wine. Stir to blend. Cover and simmer for 10 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

Prepare lasagna noodles according to package directions. Drain.

Preheat oven to 350*F.

Spoon 1-1/3 cups of the tomato sauce over bottom of a 13x9x2 inch glass baking dish. Place three noodles over sauce. Drop half of the prepared ricotta cheese mixture by tablespoons evenly over noddles. Drop half of the prepared pesto over the ricotta cheese. Top with 1-1/2 cups mozzarella cheese and 3/4 cup Parmesan cheese. Continue layering three noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining pesto, 1-1/2 cups mozzarella and remaining 3/4 cup Parmesan cheese. Cover with foil and place on baking sheet.

Bake for 1 hour. Uncover and let stand for 15 minutes. Cut into squares and serve.