Cinnamon Maple Banana Smoothie

I know, another smoothie...but I love.

Cinnamon Maple Banana Smoothie

1 banana

1 cup of skim milk

1 tablespoon of pure maple syrup

a healthy dash of cinnamon

Place all the ingredients in the blender and blend until smooth. 

Yum!

Source: Young Adventures
This recipe shared with Gooseberry Patch

Leftover Fruit Smoothies

I've been making a variety of smoothies this summer.  I love fruit, and I especially love summer fruit.

My Mom, brought a beautiful bowl of fruit for the 4th of July and left it with us.  I wasn't sure what I was going to do with all of it, but then decided to try it in a smoothie.  It was fabulous!  So if you have an overabundance of fruit, try making a smoothie with it and see what you think.

Leftover Fruit Smoothies

There really is no "right" way to make these smoothies, so use this as a guideline and go with what you think sounds good.

Watermelon, sliced and cut into cubes

Strawberries, stems removed

Blueberries

1 Banana

Throw all of your ingredients in a blender and blend until smooth.

Doesn't that sound like a great way to start your morning!

xoxo

Rachel

White Sangria

This is the kind of sangria you want to serve your girlfriends.  It's sweet, juicy, and full of fruity flavor.  Be careful though, you'll want to drink the whole pitcher he he.

White Sangria


3 nectarines cut into wedges
3/4 -1 cup raspberries
1 plum cut into wedges
1/4 cup water
1/4 cup sugar
1 bottle of white wine (preferably something on the sweeter side, I used Dr. Beckerman's Alsace)
1/4 cup limencello


In a small saucepan combine the raspberries, water, and sugar.  Heat over low heat until stirring occasionally until the sugar is dissolved.
Remove from the heat and cool completely.
In a large pitcher combine the nectarines and plum.  Pour any juices from the fruit also into the pitcher.  Add the raspberries and the liquid from the saucepan.  Pour in the wine and limencello.  Chill for at least six hours.  Enjoy!


Source: Young Adventures

Grilled Stone Fruit Crisp

It's way to hot to turn my oven on, so I turned to my grill.
This crisp was out of this world and I loved that it baked on the grill and I didn't have to heat up our home.
Be careful when you take this off the grill, use the best oven mit you have.  The pan is EXTREMELY hot.

Grilled Stone Fruit Crisp

Peaches, Plums, nectarines cut into wedges ( I used about 8 pieces of fruit)

3/4 cup granulated sugar

2 teaspoons cinnamon

2 tablespoons cornstarch

7 tablespoons cold unsalted butter cut into small pieces about 1-inch

1/2 cup flour

1/2 cup oatmeal

1/2 cup packed brown sugar

In a glass bowl place 1/4 cup of the granulated sugar, 1 tsp. of the cinnamon, and the cornstarch.  Whisk until the ingredients are combined.  Add the fruit and stir.  Spoon the fruit into a 10-inch cast iron pan.

In another bowl place the butter, flour, oatmeal, brown sugar, and 1/2 cup of granulated sugar and 1 tsp. of cinnamon.  Cut the mixture with a pastry cutter or a couple of knives until it is crumbly and the butter is the size of peas.  Spoon the topping over the filling.
Set up the the grill for indirect grilling and preheat to medium. Go here for instructions on how to do that.
When ready to bake, place the pan in the center of the hot grate, away from the heat and cover the grill.  Cook the crisp until the filling is bubbly and the topping is brown, about 40-60 minutes.  Remove from the grill and let it cool for about 10 minutes.  Serve with ice cream if desired.


Source: Adapted from BBQ USA

Grandma Anderson's Calico Baked Beans

I love these beans!  They are so delicious and really they could be a meal by themselves.  I ask my sister Elizabeth to bring them every year to our fourth of July get together and she complies.  I tell her what food to bring and she tells me what to wear.  Our relationship is good like that.

My other sister Susie is making recipes in her crock pot this week, since it is crazy hot outside!  So Sus, I suggest you make these.

The recipe comes from Elizabeth's good friend's Grandmother.  I don't know the history of the recipe, except that it is Grandma's.

Please, please make these beans they are so yummy!

Grandma Anderson's Calico Baked Beans

1/2 lb ground beef or turkey
1/2 lb bacon
1 med onion chopped
1tsp dry mustard
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup ketchup
1 can each; pork and beans, kidney beans, butter beans, lima beans

Brown meat, bacon and onion. Mix all ingredients and bake, covered @ 350 for one hour. Elizabeth always cooks them  in her crock pot on low.

Source: Elizabeth Varghese
This recipe shared with Walking on Sunshine Recipes

Frozen Milk Punch

I saw a recipe a number of years ago for milk punch and it looked so good.  I was looking for the right time to make it and I decided the 4th of July would be perfect.  The only regret I have with this recipe is not making it sooner.  Everyone loved it!  Brian said it tasted like ice cream.  It is really yummy, go make some you won't regret it.

Frozen Milk Punch

I used 1/2 cup of brandy in mine and left it in the freezer overnight.  It was pretty much frozen solid the next morning.  I let it sit on the counter for about 10 minutes and then used a wooden spoon to break it up.

1 1/2 cups of skim milk

1 cup heavy cream

1/2- 3/4 cup brandy

1/2 tablespoon almond extract

1/2 cup sifted powdered sugar

Nutmeg

Combine all of the above ingredients together in a bowl.  Pour into a pitcher and place in the freezer for a few hours or overnight.  It should be a slushy consistency.  Pour into small cups and sprinkle with nutmeg.  Cheers!

Source: Young Adventures