Mango Lassi

I have just decided that this is the very first recipe that I'm going to try the day that Mason and I get a blender. I LOVE Mangos! This smoothie recipe seems easy and perfect. I thinking that I probably won't put in the optional items since I don't knwo what cardamom is and I personally don't like whipped cream or pistachios.


INGREDIENTS:



1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
1-2 tablespoons sugar, to taste
Whipped cream (optional, for garnish)
pinch of ground cardamom (optional)
2 T. ground pistachios (optional)



DIRECTIONS:


Put yogurt, milk, mango, and sugar in a blender and mix well, about 90 seconds. Pour into glasses and garnish with whipped cream, ground cardamom and pistachios (my kids don't like cardamom or pistachios so we just left them out & I know whipped cream isn't traditional, but who cares, it's good!). Makes about 2 cups.

Recipe is from Gourmet Mom on the Go.

Jiffy Cobbler

Ingredients:

1/2 c butter 1 c sugar dash of salt 2 tsp baking powder 1 c flour 1 c milk 1 large can peaches 1 tsp cinnamon

Directions:

1.	Melt butter in casserole and set aside.
2.	Put in another bowl 1/2 of sugar, and the flour, salt, and baking powder. Mix well.
3.	Add milk, mix with rest of dry ingredients.
4.	Pour batter over butter and put peaches or other fruit over batter.
5.	Sprinkle the rest of the sugar over top and sprinkle cinnamon.
6.	Cook at 425 in oven for 30 minutes.

Sublime Fruit Salad with Mint

Yields approx 10 1/2-cup servings

1 pt strawberries sliced
1 pt blueberries1 mango, peeled and cubed
1 peach, peeled and cubed
1/8 cup simple syrup (see instructions)
1/4 cup lime juice (about 3 limes)
1/2 cup fresh mint, chopped
1/8 tsp almond extract

1) Make simple syrup and chill while prepping fruit.
2) Simple syrup = 1 part sugar to 1 part water. Bring water to a boil, stir in sugar until dissolved completely. Remove from heat and allow to cool.
3) Wash, peel, and chop fruit as desired.
4) In a blender, combine simple syrup, lime juice, chopped mint, and almond extract.
5) Toss syrup over fruit.
6) Chill (overnight is good) and serve. Practice saying, “thank you.” You’ll be getting lots of compliments.

Raspberry-Pineapple Sherbet

This sherbet/slush is awesome for summer.

1/2 gallon Pineapple Sherbet
2 (10 ounce) packages frozen Raspberries, undrained
4 Bananas, sliced
Ginger Ale or Lemon-Lime soda (optional)

Let sherbet and raspberries soften slightly. Place sherbet in a plastic container and stir well. Stir in bananas. Gently add raspberries. Cover and freeze. Serve as a sherbet or as a slush by adding ginger ale or soda to desired consistency. Makes about 12 servings.

This recipe is from Celebrations by Julie Badger Jensen.

Pineapple Chicken

2 Pieces of Chicken
Butter
Pineapple (cut up)
Rice (cooked)

Sauce:
3/4 Soy Sauce
3/4 Brown Sugar
3/4 to 1 cup Lawry's Teriyaki with Pineapple Juice Marinade
6 Tablespoons Worcestershire Sauce


Defrost chicken. While chicken is defrosting in the microwave, mix soy sauce, brown sugar, teriyaki sauce, and worcestershire in a small sauce pan. Let sauce simmer the whole time. Cut up a pineapple. Cook rice in rice cooker. Melt butter in the pan that you are going to cook the chicken in. When chicken is defrosted put it in the pan to cook. Put some of the sauce on the chicken once it has cooked a bit and continue to add a little bit of the sauce throughout cooking. Once chicken is done cooking, put pineapple in the pan with the chicken to warm up.

Then serve pineapple and chicken on the rice. Any excess sauce can be put on rice as desired.

Any extra pineapple that you did not cook can be cut up in a bowl with kiwi, mango, and banana for a really good fruit salad.