Protein Drink-a-ganza

Pumpkin pie protein shake

1 cup milk (cow, soy, or almond)
1 scoop vanilla protein powder
1/4 pumpkin puree 
1/4 cup vanilla yogurt or frozen light cool whip 
1/2 teaspoon pumpkin pie spice (add more according to preference)
1/2 cup crushed ice or 6 ice cubes 

Blend in blender (add the puree and cool whip closest to the blade so it doesn't get stuck at the top). 


Raspberry Banana Avocado Smoothie
 
 1 c frozen raspberries
1 avocado
1 frozen banana, optional*
1 c  plain yogurt
honey / Stevia / sugar / whatever sweetener you like
milk, optional
* Peel and cut the bananas into chunks (5-6 or even small pieces if you're in a hurry), place in a baggie and then freeze.

If you like your smoothies thinner than use half milk/ half yogurt. Blend all ingredients in your blender. Add sweetener to taste. I add about 1 tablespoon of honey. Yields one large serving or two smaller ones.

Blueberry Smoothie
1 c milk
6 oz vanilla yogurt
1 c blueberries
1 T flaxseed oil
1 cup ice

Place milk, yogurt, and the fresh blueberries into the blender with the ice, blend until mostly smooth, then add flaxseed oil.


Cantaloupe Smoothie

10 large romaine lettuce leaves
2 c chopped cantaloupe slices
1 c frozen strawberries
6 ice cubes

Place everything in the blender and blend until smooth. (I promise you can't taste the lettuce, but it gives a nice natural energy boost!)


The Green Monster

1 frozen sliced banana
1 Tablespoon peanut butter
1/2 c Vanilla Greek yogurt
1 cup Unsweetened almond milk (or other kind of milk)
4 cups baby spinach (or more, or less)

Combine all ingredients in a blender and blend until smooth. (yum yum yum! This is one of my fav's)

Loveli CCC's

The best chocolate chip cookies EVER.

Mix together for a long time...
1 1/2 c butter
2 c brown sugar
2 c white sugar
4 eggs
2 T vanilla

Mix first on low, and then medium high.

Mix in bowl...
6 1/2 c flour
2 t salt
2 t baking soda
2/3 c chocolate chips

Turn mixer back to low and slowly add flour mixture. Dough should be a little sticky.

Preheat oven to 375F
Make into balls
Bake 8-10 mins or until barely golden brown (if baking 2 sheets at once, switch at about 6 mins).

Cranberry Scones

Ingredients:

BUTTER:
1 1/2 c butter (no substitutes), softened
1/2 c fresh or frozen cranberries
2 T confectioners' sugar
1/2 t grated orange peel

SCONES:
2 1/2 c flour
2/3 c sugar
2 1/2 t baking powder
1/2 t baking soda
3/4 c butter (no substitutes)
1 c fresh or frozen cranberries
1 c white chocolate chips
3/4 c butter milk

Directions:
In mixing bowl, cream butter. Stir in cranberries, sugar, and orange peel; mix well. Cover and refrigerate at least 1 hour. Meanwhile, combine dry ingredients in a bowl. Cut in butter until mixture resembles course crumbs. Add cranberries and white chocolate chips. Stir in buttermilk until just moistened. Turn onto lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into 8 inch circle. Cut into 8 wedges. Place 1 inch apart on ungreased baking sheets. Bake at 400F for 15-18 minutes or til lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.

Scalloped Corn

Just like my Grandma Lock's (got this one from my awesome cousin, Donna)!!

Ingredients:
3 cans (11 oz.) vacuum-packed corn, drained
4 lg eggs
1/2 c milk
1/2 stick butter, melted
2 T sugar
2 T all-purpose flour
1/4 t salt
1/4 t pepper

Directions
1. Heat oven to 350. Lightly grease a 1 1/2 qt shallow baking dish.
2. Put 2 cans of corn and the remaining ingredients in a food processor (or blender). Process until well blended. Stir in remaining can of corn and pour into prepared baking dish.
3. Bake uncovered 50 to 55 minutes or until a toothpick inserted in center comes out clean.

TIP - Can be prepared through step 2 up to 1 day ahead. Refrigerate covered and bring to room temp before baking.