Berry Breakfast Smoothies Recipe

Smooth out the morning rush with a boost of berries. Tart, tangy and sweet, there's no reason to add any extra sugar to this delightfully balanced beverage.  Any type of berries will work for fruit smoothies.

Berry Breakfast Smoothies Recipe

This recipe is: Quick, Easy, and Simple

Prep/Total Time: 5 min.

Yield: 5 Servings

5 5 Grannies Kitchen Favorite

Ingredients

• 2 cups cranberry juice
• 2 containers (6 ounces each) raspberry yogurt
• 1 cup frozen unsweetened raspberries
• 1 cup frozen unsweetened blueberries
• 8 ice cubes

Directions

• In a blender, combine all ingredients; cover and process for 30-45 seconds or until blended. Pour into chilled glasses; serve immediately. Yield: 5 servings.

Nutritional Facts 1 cup equals 141 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 39 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.

Quote For The Day

The best decisions aren't always made with the brain, sometimes they're made with the heart. 

Grannies Kitchen Favorite:  Quote For The Day

Makeover Bacon Chicken Alfredo Recipe

This healthier version of Bacon Chicken Alfredo offers all the creamy comfort, and rich homey flavor of the original, but slashes calories, cholesterol and sodium.

This recipe is: Healthy Quick

Prep: 30 min. Cook: 15 min. 

Yield: 8 Servings

Grannies Kitchen Favorite

Ingredients

• 1 package (16 ounces) whole wheat fettuccine
• 8 bacon strips, chopped
• 1 pound boneless skinless chicken breasts, cubed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1 tablespoon butter
• 3 tablespoons cornstarch
• 3 cups 2% milk
• 1 cup half-and-half cream
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon Italian seasoning

Directions

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
• Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.
• Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.
• Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon. Yield: 8 servings.

Nutritional Facts 1 cup equals 465 calories, 14 g fat (7 g saturated fat), 72 mg cholesterol, 584 mg sodium, 51 g carbohydrate, 7 g fiber, 32 g protein.

Puppy Shape Bun Sandwiches

These are the most fun for kids lunches. Puppy shape sandwich buns.

Kid Fun Meals.  Grannies Kitchen Favorite.  Puppy Shape Bun Sandwiches

Minty-Watermelon Cucumber Salad Recipe

 

A cool and refreshing twist for summer meals,

Capturing fantastic flavors of summer, this refreshing, beautiful salad will be the talk of any picnic or potluck.

This recipe is:Healthy, Quick, Diabetic Friendly.

Prep/Total Time: 20 min.

Yield: 16 Servings

Ingredients

• 8 cups cubed seedless watermelon
• 2 medium English cucumbers, halved lengthwise and sliced
• 6 green onions, chopped
• 1/4 cup minced fresh mint
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large bowl, combine the watermelon, cucumbers, onions and mint. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over watermelon mixture; toss to coat. Serve immediately or cover and refrigerate for up to 2 hours. Yield: 16 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 60 calories, 3 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.

Grannies Kitchen Favorite

  Minty-Watermelon Cumber Salad Recipe

1-2-3 Blackberry Sherbet Recipe

Grannies Kitchen Favorite

My mom gave me this recipe, which was a favorite when I was young.

This recipe is: Quick

Prep: 10 min. + freezing

Yield: 8 Servings



Ingredients

• 4 cups fresh or frozen blackberries, thawed
• 2 cups sugar
• 2 cups buttermilk

Directions

• In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk.
• Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
• Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.

Nutritional Facts 1/2 cup equals 249 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 4 g fiber, 3 g protein.

Grannies Kitchen Favorite

Great Summer Party Melon Bowl

Grannies Kitchen Favorite. 

A cute summer party idea and center pieace.Great Summer Party Melon Bowl

Fathers Day Desert

Dreamy Creamy Peanut Butter Pie Recipe

Peanut butter fans love both the crust and creamy filling of this popular pie.

 Grannies Kitchen Favorite

Ingredients

• 24 Nutter Butter cookies, crushed
• 1/3 cup butter, melted
• 1 cup cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 ounces cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/4 cup hot fudge ice cream topping, warmed
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• Chocolate curls

Directions

• Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack.
• In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside.
• Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving. Yield: 8 servings.

Nutritional Facts 1 piece (calculated without chocolate curls) equals 745 calories, 51 g fat (22 g saturated fat), 86 mg cholesterol, 604 mg sodium, 63 g carbohydrate, 3 g fiber, 16 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Fathers Day Desert

Heavenly Filled Strawberries Recipe

Grannies Kitchen Favorite

Heavenly Filled Strawberries Recipe

I make this quite often for bridal showers or luncheons. I always get rave reviews and people ask for the recipe. I usually sprinkle chopped pecans over the top or roll the tops in the pecans, so they stay on better. Delicious!

Here comes strawberry season! These luscious stuffed berries are the perfect bite-size dessert for a summer party. —Stephen Munro, Beaver Bank, Nova Scotia

Recipe is : Quick and Diabetic Friendly

Prep/Total Time: 20 min.

Yield: 36 Servings

           

Ingredients

• 1 pound fresh strawberries
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon almond extract
• Grated chocolate

Directions

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open.
• In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; sprinkle with chocolate. Chill until serving. Yield: about 3 dozen.

Nutritional Facts 1 filled strawberry (calculated without chocolate) equals 41 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 26 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 fat.

Cilantro-Lime Salmon Recipe

Fresh lime brightens the flavor of this microwave-fast salmon, sized just right for a pair. —Lillian Julow, Gainesville, Florida

This recipe is: Quick

Grannies Kitchen Favorite

Prep/Total Time: 20 min.

Yield: 2 Servings

Cilantro-Lime Salmon Recipe

Ingredients

• 2 tablespoons sour cream
• 1 green onion, chopped
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 1/4 teaspoon minced fresh gingerroot
• 1/4 teaspoon grated lime peel
• 1/8 teaspoon salt
• Dash ground cumin
• Dash pepper
• Dash crushed red pepper flakes
• 2 salmon fillets (6 ounces each)
• Lime wedges

Directions

• In a small bowl, combine the first 10 ingredients. Place fillets skin side down in a greased 1-1/2-qt. microwave-safe dish; top with sour cream mixture.
• Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Serve with lime wedges. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 fillet equals 347 calories, 21 g fat (5 g saturated fat), 110 mg cholesterol, 255 mg sodium, 2 g carbohydrate, trace fiber, 35 g protein.

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.
When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.
Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.
Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.
For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Creamy German Potato Salad Recipe

Have you ever bought marvelous-looking German potato salad, only to discover that it tastes like yesterday's rain? This is my mom's recipe, and it's been a staple in our family for years. The whipping cream makes it taste like no other. —Tracy Zettelmeier, Mukwonago, Wisconsin

Recipe: Quick .
Grannies Kitchen Favorite

Creamy German Potato Salad Recipe

Prep/Total Time: 30 min.

Yield: 13 Servings

          

Ingredients

• 4-1/2 pounds red potatoes (about 18 medium)
• 1/2 pound bacon strips, diced
• 1 medium onion, chopped
• 4 teaspoons all-purpose flour
• 3/4 cup sugar
• 3/4 cup cider vinegar
• 1 cup heavy whipping cream

Directions

• Cut potatoes into 1/2-in. cubes; place in a stock pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 5 tablespoons drippings. Set bacon aside.
• In the same pan, saute onion in drippings until tender. Stir in flour until blended. Gradually stir in sugar and vinegar. Bring to a boil; cook and stir for 2 minutes until thickened.
• Remove from the heat; gradually whisk in cream. Set aside. Drain potatoes. Transfer to a large bow; add reserved onion mixture and bacon. Stir gently to coat. Serve warm. Yield: 13 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 309 calories, 15 g fat (7 g saturated fat), 35 mg cholesterol, 117 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.

Grannies Kitchen

BLT Dip Recipe

Memorial Day Recipe

BLT Dip Recipe

Fans of bacon, lettuce and tomato sandwiches will fall for this creamy dip. It's easy to transport to different functions and always draws recipe requests. —Emalee Payne, Eau Claire, Wisconsin

Recipe: Quick  and a great BBQ Recipes

Prep/Total Time: 10 min.

Yield: 48 Servings

Grannies Kitchen Favorite  -  Cooking Up Family Fun Times

10 10

Ingredients

• 2 cups (16 ounces) sour cream
• 2 cups mayonnaise
• 2 pound sliced bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• Crumbled cooked bacon or thinly sliced green onions, optional
• Assorted crackers or chips

Directions

• In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and green onions if desired. Serve with crackers or chips. Yield: 6 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 123 calories, 12 g fat (3 g saturated fat), 15 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Rhubarb Pork Chop Bake Recipe

True, it's a little unusual to combine rhubarb with meat in an entree, but my family loves this recipe! It was created by my mother in an effort to use abundant rhubarb from our farm garden. I'm sure you'll enjoy it, too! -Edie deSpain Logan, Utah 

Rhubarb Pork Chop Bake Recipe

Thank you Edie for sharing.  Grannies Kitchen Favorite

Prep: 15 min. Bake: 40 min.

Yield: 4 Servings

Ingredients

• 4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
• 2 tablespoons canola oil
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2-1/2 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
• 4 slices day-old bread, crusts removed and cubed
• 3/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice

Directions

• In a large skillet, cook the chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Sprinkle with rosemary, salt and pepper. Remove from the heat and keep warm.
• In a large bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
• Place half of the rhubarb mixture in a greased 11-in. x 7-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350° for 30-35 minutes. Uncover; bake 10 minutes longer or a meat thermometer reaches 160°. Yield: 4 servings