Chocolate Peanut Butter Smoothie

My new lifestyle doesn't allow for much refined sugar if it isn't balanced with protein and fiber. So, imagine my delight when I came up with this dessert recipe. It satisfies my sweet tooth but supports my system with what I need to live.

Pick N Save is helping me out with milk on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $3.15. and I got it for $1.99/lb. to make my featured recipe today.

Chocolate Peanut Butter Smoothie

Ingredients:
1/2 cups Milk
1/4  cup Peanut butter
1 tbs unsweetened cocoa powder
2 cups ice
1 Tbs honey
1 tsp vanilla
1 cup Greek Yogurt, plain

Directions:
1. Combine all ingredients in a blender run until ice is crushed and mixture is smooth.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Total Time: 5 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (5.4 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 260.08
Calories From Fat (33%) 85.49
% Daily Value
Total Fat 10.16g 17%
Saturated Fat 2.53g 23%
Cholesterol 6.19mg 3%
Sodium 124.01mg 5%
Potassium 718.81mg 21%
Total Carbohydrates 36.91g 17%
Fiber 11.6g 39%
Sugar 9.99g
Protein 15.04g 24%

Source
Author: Susan Ewing

Recipe Cost: $2.81 ($2.77 on sale)
Serving Cost: $0.70 ($0.69 on sale)

Search for Coupons

I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

If you have been reading my blog for some time, you know a couple things about me. 1) I love cheesecake and 2) My mom is diabetic. Those two things were incompatible until now. Cheesecake.com not only sells cheesecake but has recipes too. Check this one out:

Diabetic Friendly Cheesecake Recipe

Being diabetic does not mean you cannot enjoy fabulous and rich cheesecake! Our diabetic-friendly cheese cake recipe is the perfect way for your entire family enjoy dessert.

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons melted unsalted butter
• 1 cup sweetener (i.e. Equal, Splenda)
• 3 tablespoons flour
• 1 cup egg substitute
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 21 ounce can sugar free pie topping or light vanilla yogurt

Directions:

For the crust, mix the graham crackers and melted butter. Press the crust into a spring form pan and set it aside.

To make the filling, mix the cream cheese, flour, sour cream and vanilla extract until well blended. Slowly add the egg substitute and stir gently until the filling is fully mixed. Pour the filling into the crust and put the spring form pan into a water bath.

Bake the cheesecake at 350 Degrees for ten minutes then reduce the temperature to 250 Degrees and allow the cheesecake to bake for 50 minutes. Jiggle the cake gently. If the center wobbles, the cheesecake is done. Allow the cheesecake to cool to room temperature and refrigerate. Add the pie filling or vanilla yogurt topping about an hour or two before you serve the cheesecake.

We hope you enjoy our diabetic-friendly cheesecake recipe! Don’t forget to get a mail order cheesecake for special occasions.

Or, you could just buy one off their site. Your call:-)

Rainbow Cookies

My youngest loves rainbows. She colors EVERYTHING in rainbows. So, when I went to bake treats for her classroom for her birthday, I knew just what to do:

Playing along with Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies:-)

Ladies' Night Cookies

Welcome new readers from Ladies' Night. I hope you enjoy looking around and if you see anything you like, email me at sewing@wi.rr.com for a custom order:-)

For my regular readers, I was asked to make these cookies for a Ladies' Night event last night. I just made sugar cookies, dipped them in chocolate and topped them with a chocolate transfer. Chocolate transfers are designs that are made in coco powder and put on acetate sheets. When you put them on melted chocolate and peel away the sheet, it transfers the design...hence the name:-) Anyway, here is what I came up with:

White Chocolate Floral

White Chocolate Purple Shells

White Chocolate Rose

Chocolate Lace

Chocolate Damask

White Chocolate Blue Lace

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies!

Pecan Pie

I am nothing if I am not accommodating. Many of you asked for my Pecan Pie recipe and I am happy to oblige. Here you go:

Susie's Homemade Pecan Pie
Ingredients:
1/2 Fail-Proof Pie Crust Recipe
2/3 cup sugar
1/3 cup butter, melted
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/2 tsp salt
3 eggs
1 cup pecan, chopped plus enough pecan halves to top the pie

Directions:
1. Preheat oven to 375 degrees.
2. Prepare pie crust.
3. In a medium bowl, beat sugar, butter, corn syrups, salt and eggs with a hand mixer. Stir in pecans and pour into the prepared crust. Top with pecan halves in concentric circles.
4. Bake 40 to 50 minutes until set. For easy service, cool at least 20 minutes before serving.

Serves 8

Grandma’s Homemade Pecan-Filled Butterhorns with Sugar Glaze

My faithful readers remember that I had a dinner party with a French Menu this weekend. As part of this menu, I served my Grandma's Butterhorns for dessert. This was in honor of my uncle and he was touched by the gesture and he even said that they were pretty close to his mother's. So, without further ado, may I present:

Grandma’s Homemade Pecan-Filled Butterhorns with Sugar Glaze

Ingredients:
Dough:
4 cups flour
1/2 tsp salt
1 cake fresh yeast
1-1/4 cups butter
3 egg yolks
1 cup sour cream
1 tsp vanilla
Powdered sugar for dusting the board

Filling:
3 egg whites
1 cup sugar
1 tsp vanilla
1-3/4 cup pecans, finely chopped

Glaze:
1 tbsp milk
2 cups powdered sugar
pink food coloring

Directions:
1. In a large bowl, mix flour and salt. Cut in butter until it looks like cornmeal. In a small bowl, mix egg yolks, sour cream and vanilla. Add to flour mixture. Shape into 5 balls and chill at least an hour but overnight is better. Do Not Freeze This Dough!!

2. For the filling, beat egg whites in a small bowl. Gradually add sugar while constantly beating. Fold in pecans and vanilla.

3. Rollout each ball in powdered sugar. Cut into wedges (about 12 from each ball). Place 1 teaspoon of the filling on each wedge. Roll from the widest end. Bend each roll in the center to form a horn.

4. Bake 15 mintues in a 375 degree oven. Drizzle with glaze while warm.

Makes 5 dozen

Grilled Strawberry Shortcake

I know that everyone is thinking about school and fall but, I am not willing to give up on summer yet.

This is my favorite summer dessert and although it is perfect finish to your grill party, it is elegant enough for any fancy dinner party. My husband says that I should to charge $15 a plate in "one of those swanky restaurants". The key to this dish is that the shortcake is grilled. So, you get a crunchy base for the strawberries to soak into. The whipped cream offers a smooth finish. It is light as air and it looks like it is floating on water here. Enjoy!


Ingredients:
6 store-bought short cakes
1 pint of strawberries, hulled and cut into bite-size pieces
1 cup sugar
4 oz whipped cream
Mint sprigs for garnish

Directions:
1. Heat strawberries and sugar in a small saucepan over low heat until a sauce is formed.

2. Grill the shortcakes on medium heat until it is lightly marked on both sides. It should be slightly crunchy but not burnt.

3. To assemble, place one grilled shortcake on a serving dish. Top this with a few scoops of the strawberry mixture. Finish with a dollop of whipped cream and garnish with a sprig of mint if desired.

Makes 6 Servings

Fail Proof Pie Crust

On Friday, Little Momma and Company wrote about her pie-making woes. In response to that, I offered to post my mother-in-law's pie crust recipe. Unfortunately, she was out of town this weekend and I just now got permission to publish her secret. Here it is:

Fail Proof Pie Crust
3 Cups Flour
1 1/4 Cups Crisco
1 egg
4 Tbsp. cold water
For golden double crust:
Milk
Sugar

1. Cut the Crisco into the flour.
2. Mix the egg and water together.
3. Mix egg mixture into the flour/Crisco mixture until just combined (handling as little as possible).
4. Divide into 2 equal pieces.
5. Immediately, roll out on floured surface to desired size. Do not chill this dough! Roll in one direction and keep the dough moving so it doesn't stick to your surface.
6. Fill as desired.
7. For double crust recipes, coat top crust with milk and spinkle with sugar for a golden crust.
8. Bake according to your favorite filling recipe and enjoy.

Yield: 1 9-inch double crust or 3 8-inch single crusts.