PaisDeficcion

If you are willing to have a quick desert done, then pineapple and blueberry cake is a superb solution for you. This is one of my favorite recipes have been those shared by my friends and family members over the years!

• One can of crushed pineapple - 20 oz.
• One can of blueberry pie filling - 20 oz.
• Yellow cake mix - one pack
• 3/4 cup of  melted butter
• One cup of chopped pecans

1. 
   
2. Pre-heat your oven to 350 degrees
3. Use your butter to smear a 13 x 9 inch baking dish
4. Spread crushed pineapple in your pan
5. Top it with blueberry pie filling
6. Sprinkle yellow cake mix over the filling and drizzle melted butter over top of cake mix.
7. Spread chopped pecans on top
8. Bake your dish for 35-40 minutes
9. Serve with ice cream or whipped cream (optional)

Poland and Ukraine have a fine job on the Euro 2012.



The matches were significant, Ukrainian architecture was breathtaking. These countries definitely stepped up.

Want to turn this dish into a main meal? Add 2 cups of chopped ham placed on top of the potatoes. By rinsing the potatoes in water and cream of tartar it helps to keep them firm during the slow cooking process.




Ingredients:

1 1/2 c. of water, divided
1/2 tsp cream of tartar
8 medium russet potatoes, peeled and sliced
1 (10 ¾ oz.) can golden mushroom soup
1/4 c. of flour
3 tbsp butter, melted
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/3 c. Parmesan cheese, grated

Directions:

Pour 1 C of the water into a large mixing bowl.
Sprinkle the cream of tartar into the water and stir to dissolve.
Add the potato slices and toss to coat well.
Drain the potatoes and discard the water.
Place the potatoes into the bottom of the crock pot.
In another mixing bowl mix together the soup and the remaining water.
Sprinkle in the flour and stir gently to moisten.
Add the melted butter, salt, pepper and garlic powder.
Whisk gently until all the ingredients are blended together well.
Pour the mixture over the potatoes in the crock pot.
Stir to cover the potatoes with the sauce.
Cover and cook on the low temperature for 6 hours.
Sprinkle the Parmesan cheese over the potatoes just before serving.

Makes 12 servings

Strawberry and Chocolate Smoothie
To your blender add:
1 cup strawberries (fresh or frozen)
2 bananas
2 tablespoons chocolate syrup
1 cup plain vanilla yogurt
Mix for 30 seconds or until smooth.

Cherry and Chocolate Smoothie
To your blender add:
3 bananas
2 cups cherries
2 cups chocolate soy milk (or regular milk)
Mix for 30 seconds or until smooth.

Blueberry Smoothie
To your blender add:
1 banana
¾ cup of blueberries (fresh or frozen)
¼ cup vanilla yogurt
¾ cup skim milk (or whole milk if it’s for a child)
½ cup crushed ice
Mix for 30 seconds or until smooth.

Tip: To make these smoothies low in calories, just use fat free yogurt instead.

Now aren’t these just the simplest recipes you’ve ever come across? You know, you can also make smoothies for lunch as well as breakfast. Just substitute vegetables for a heartier, more nutritious lunch. Some examples are: a carrot and apple smoothie; a carrot, apple and celery smoothie, or a cucumber, carrot and celery smoothie.

There are various kinds of smoothies you can make. You can invent your own by combining different fruits and vegetables! The vegetable smoothies are great if you don’t have time for a more traditional breakfast. Use your imagination; you never know – you may be starting a trend at home or at work by introducing a healthy way of eating to your family and friends.

What You’ll Need
Griddle Pan (or frying pan)
Large Mixing Bowl
Spatula
Fork
Plate

Ingredients
4 eggs
4 slices thick sliced country white bread or sourdough bread
Butter or Cooking Spray
Milk
Salt and Pepper

Preparation
Place your griddle (or frying pan) on the stove and set gas to medium. Take the stick of butter and grease the griddle. You can also use cooking spray.

Take 4 eggs and gently break them into a bowl. Add 4 tablespoons of milk, with salt to taste. Take a fork and beat the eggs until you have a smooth consistency.

When you hear the sizzling of the butter on the griddle, you are ready to prepare the bread. Lower the gas just a bit.

Take each slice of bread and dip it into the bowl. Ensure that both sides are completely covered with the egg. Take each slice and place it on the griddle. Wait a minute or so then using the spatula, check the underside of the slice to ensure it is cooked (each slice should be slightly brown). Turn the slice over to brown the other side. When the top of the slice is the desired color, turn off the gas.

Place the slices on a plate and the feast begins! You can choose to eat them plain, or you can add fresh Vermont Maple Syrup and sprinkle confection sugar over them. What a treat!

Our favorite options:
Add a high quality vanilla extract to the egg mixture. Cinnamon is also a delicious way to “jazz up” your French toast. You can top the French toast with fruit, flavored syrup or fresh whipped cream as well, for an added treat.