Archive for the ‘Snacks’ Category

Tasteful Tuesday: Apple and Banana Smoothie

Tuesday, October 22nd, 2019

This sweet, seasonal smoothie recipe can, like all smoothies, be modified to your exact taste preferences, but this is how we enjoy it the most. This smoothie recipe makes one serving.

What You’ll Need:

  • 1 banana
  • 1 medium apple (gala or honeycrisp are our favorites),
    washed, cored and chopped with the peel on
  • 1/4 cup peanut butter
  • 1 1/4 cup whole milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup ice

Directions:

  1. Add banana, apple, peanut butter, milk and spices to a blender and blend until smooth. Add ice and repeat.
  2. Pour into a drinking glass or to-go cup and enjoy!

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Tasteful Tuesday: 10 On-The-Go Snack Ideas

Tuesday, August 13th, 2019

Metal Recipe Card Holder

From breakfast foods to midday treats and desserts, all of these snacks are perfect for taking with you on the go. Pack a few for your end-of-summer beach trip or prepare some new favorite back-to-school snacks.

Which one of these can you not wait to try? Do you have any great snack suggestions? Leave them in a comment below.

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Tasteful Tuesday: Tangy Deviled Eggs

Tuesday, April 16th, 2019

Kitchen Egg TimerThis version of deviled eggs adds a little extra flavor to your spread of appetizers or hors d’oeuvres, whether you’re hosting Easter brunch, a holiday party or a potluck (adjust the recipe to fit your serving needs).

What you’ll need:

  • 12 hard boiled eggs, peeled and cooled
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons mayonnaise
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch salt and black pepper
  • ground paprika for dusting

Directions:

  1. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
  2. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika.
  3. Refrigerate until chilled, at least 30 minutes, and serve cold.

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