Posts Tagged ‘smoothie recipe’

Tasteful Tuesday: If You Like Piña Coladas

Tuesday, July 10th, 2018

Pina Colada Recipe | Sturbridge Yankee Workshop

July 10th is Piña Colada day, so if you haven’t yet enjoyed one of these creamy cocktails this summer, today is the perfect day to indulge! Below is a classic Piña Colada recipe, but we’ve also included a Mango Piña Colada Smoothie recipe sans alcohol for continued enjoyment.

Piña Colada Recipe (serves 2)

What you’ll need:

  • 6 ounces pineapple juice
  • 1/4 cup crushed pineapple
  • 2 ounces white rum (or dark, if you prefer)
  • 2 ounces cream of coconut
  • 4 cups ice

Directions:

  1. Combine all ingredients in a blender and puree until smooth.
  2. Pour into a chilled glass (a Poco Grande or Hurricane glass is recommended) and garnish with pineapple, cherries, or other fruit. Enjoy!

Pineapple SlicesMango Piña Colada Smoothie (serves 2)

What You’ll Need:

  • 1/2 mango, peeled and seeded
  • 3/4 cup ice
  • 1 tablespoon white granulated sugar
  • 3/4 cup pineapple juice
  • 1/4 cup heavy cream
  • 14 ounces coconut milk

Directions:

  1. Cube the mango and along with the other ingredients, place in a blender and puree until smooth.
  2. Pour into a chilled glass or cup (for home or on the go) and enjoy.

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Blueberry-Raspberry Smoothie Recipe

Tuesday, May 2nd, 2017

This recipe combines blueberries and raspberries for a delicious and filling smoothie you’ll enjoy having every day (if you so choose). We have used frozen raspberries and fresh blueberries, so if you don’t use both fresh and frozen, the ingredients will need to be altered slightly (add about 1/2 cup ice if not using any frozen berries; add about 1/2 cup more milk if using both frozen raspberries and frozen blueberries), and increase the amounts if you’re serving others too. This smoothie is best enjoyed right away, but can be kept in the fridge for about two days for a quick, on the go healthy breakfast or snack.

Blueberry Raspberry Smoothie Recipe

What you’ll need:

  • 3/4 cup 2% or 1% milk
  • 1/2 cup vanilla yogurt
  • 1 cup fresh blueberries
  • 1 cup frozen raspberries
  • 1 tablespoon honey

Directions:

  1. Pour milk and yogurt into a blender, followed by berries and honey.
  2. Blend until smooth and strain if desired.

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Tasteful Tuesday: Slow Cooker Breakfast and a Smoothie

Tuesday, January 26th, 2016

In light of National Breakfast Week, we are featuring two recipes that will get you up and at ‘em every morning – whether you’re in a hurry or can enjoy the morning hours in your home. First: a creamy, decadent and protein packed smoothie that you can enjoy for a quick breakfast fix on a Saturday morning or during your weekday commute. Second: A breakfast casserole made in a slow-cooker overnight or first thing in the morning for a hearty family breakfast or brunch.

Country Kitchen Door Arch

Coconut and Banana Smoothie

What you’ll need:

  • Blender
  • 1 cup of coconut milk
  • 3 cups frozen yogurt
  • 2 ripe bananas
  • 2 teaspoons honey

Directions:

  1. Place all ingredients in a blender and blend until completely smooth. Pour in a tall glass or to-go drinking container and enjoy at home or on your way to work.

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Slow-Cooker Breakfast Casserole

Ceramic Measuring Cups Set

What you’ll need:

  • Slow-cooker
  • Non-stick cooking spray
  • 1 (26 oz) package frozen shredded hash browns, thawed
  • 1 pound pork sausage
  • 3 cups shredded cheddar cheese
  • 12 eggs, beaten
  • 1 cup milk
  • Salt and pepper to taste

Directions:

  1. Spray the inside of your slow-cooker with non-stick cooking spray. Spread hash browns across the bottom of the crock, add 1 cup of cheddar cheese.
  2. Cook sausage in a large skillet over medium-high heat until browned, drain grease. Spread sausage over hash browns and add remaining cheese.
  3. In a large bowl, beat eggs and milk together and add salt and pepper if desired. Pour over layers in the slow-cooker.
  4. Cook on low for 6-8 hours or on high for 3-4 hours. Serve and enjoy!

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