Blueberry Smoothie

Ingredients

• 1/3 cup unsweetened applesauce
• 1 medium banana
• 1 cup frozen blueberries
• 1 cup ice
• 1 tablespoon sweetener (honey)
• 1 handful almonds

Throw everything into a blender and blend! Make sure you let it go for awhile- the almonds can be tricky. Note: You may soak almonds in water before adding them to the mix

"How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant with the weak and strong. Because someday in your life you will have been all of these." ~George Washington Carver

Wake-Up Smoothie

Ingredients

• 1 ripe banana
• One 20 oz. can crushed pineapple
• 1 1/2 cups orange juice
• 2 cups ice cubes, about 12 cubes

Peel banana, break into chunks and put in blender with crushed pineapple, orange juice, and ice. Blend until smooth.

Tip: If you like your smoothies ice cold, put all the ingredients (except the ice) in the blender the night before, refrigerate, and give a quick blend in the morning.



"Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your request to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus." Philippians 4: 6-7

Rice Krispies Treats

Ingredients

• 3 tablespoons butter or margarine
• One 10 oz. package regular marshmallows or 4 cups miniature marshmallows
• 6 cups Kellogg's Rice Krispies cereal
• Sprinkles

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.
Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Add festive sprinkles. Cool. Cut into 2-inch squares. (Best if served the same day.)

Note: For best results, use fresh marshmallows.-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.





"Be exalted, O God, above the heavens; let your glory be over all the earth."
Psalm 57: 5

Triple Layer Cookies and Cream Crunch Bars

Ingredients

• 1/2 cup butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 tablespoons cocoa powder
• 1 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 2 cups chocolate chips
• 1/2 cup peanut butter
• 20 oreo cookies

Preheat oven to 350 degrees. Butter and flour an 8x8 cake pan. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add vanilla extract. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips.
Spread in the 8 x 8 pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crushed Oreos. Place back in the oven for about 2-3 minutes. During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. Refrigerate for 2-3 hours before serving.
Let brownies sit at room temperature for 15 minutes before cutting. Don’t worry if some of the cookies spill out from the middle or the top cracks – they are still delicious

I found this recipe on How Sweet It Is Blog :)



"No discipline seems pleasant at the time, but painful. Later on, however, it produces a harvest of righteousness and peace for those who have been trained by it."
Hebrews 12:11

Cinnamon Honey Buns

Ingredients

• 1/4 cup butter or margarine, softened and divided


• 1/2 cup honey, divided


• 1/2 cup chopped toasted nuts (optional)


• 2 teaspoons ground cinnamon


• 1 lb. frozen bread dough, thawed according to package directions


• *Or may use 1 to 2 refrigerated Pillsbury French Loaf dough tubes


• 2/3 cup raisins (optional)

Grease 12 muffin cups. To prepare honey nut topping, mix together 1 Tablespoon butter, 1/4 cup honey and chopped nuts. Place 1 teaspoon topping in each muffin cup. To prepare filling, mix together remaining 2 Tablespoons butter, remaining 1/4 cup honey and cinnamon. Roll out bread dough onto floured surface into 18X8 inch-rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins. Starting with long side, roll dough into log. Cut lof into 12 slices. Place 1 slice, cut side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise for 30 minutes.

Preheat oven to 375 degrees. Place muffin pan on foil-lined baking sheet. Bake for 20 minutes or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.




"For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made; your works are wonderful."
Psalm 139: 13-14

Asian Slaw

Ingredients

• 2-3 packages of beef-flavored Ramen Noodle mix


• Two 8.5 oz packages slaw mix


• 1 cup sliced, toasted almonds


• 1 cup sunflower kernels


• 1 bunch green onions, chopped


• 1/2 cup sugar


• 3/4 cup vegetable oil


• 1/3 cup white vinegar

Remove flavor packets from Ramen Noodle mix and set aside. Crush noodles in bottom of LARGE bowl. Top with slaw mix. Sprinkle with almonds, sunflower kernels, and green onions.

Whisk together contents of flavor packets, sugar, oil and vinegar. Pour over slaw mixture. Cover and chill 24 hours. Toss before serving. Yeilds 10 servings.

"Action is the real measure of intelligence." ~Napoleon Hill

Chocolate Chip Peanut Butter Swirl Blondies

Ingredients

• 1 stick butter
• 1 cup packed dark brown sugar
• 1 egg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1/3 cup creamy peanut butter
• 1/2 cup chocolate chips

Preheat oven to 350 and butter an 8-inch square pan.
Brown the butter by melting it over medium heat on the stove until it becomes a golden caramel color. Be careful not to burn the butter—you only want to brown it. (This will take several minutes and it’s easiest to keep swirling the pan with your hand while it browns.)
Pour the browned butter into a bowl and add the brown sugar. Beat for about four minutes, until creamy. Add the egg and beat again. Then, add the flour, salt and vanilla extract. Beat until combined, then add peanut butter and gently mix so the batter is just swirled.
Fold in the chocolate chips. Spread out mixture in your buttered pan and bake for 25 minutes, or until edges begin to pull away from the sides of the pan.
Allow to cool before slicing into squares.

*I found this recipe on Eat Live Run


"Finish each day and be done with it. You have done what you could; some blunders and absurdities have crept in; forget them as soon as you can. Tomorrow is a new day; you shall begin it serenely and with too high a spirit to be encumbered with your old nonsense." ~Ralph Waldo Emerson