Tropical Smoothie

1/2 of 16-ounce bag frozen tropical fruit medley (pineapple, mango, strawberries)
1 cup milk
1 cup orange juice
2-3 TB yogurt
1 banana

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.

Harvest White Hot Chocolate

Drink Ingredients:

1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half (you can also substitute fat-free half and half and it’s good!)
1 teaspoon vanilla extract
1 tsp. ground cinnamon
1 tsp. ground nutmeg

Directions:
In a medium saucepan over medium heat, combine white chocolate chips, half and half, and heavy cream (or fat free half and half if you are cutting fat/calories). Stir often until white chocolate chips have completely melted.
Stir in vanilla extract, cinnamon, and nutmeg. Stir occasionally until heated through.
Pour into cups and top with frozen Harvest Whipped Cream (recipe below).

Harvest Frozen Whipped Cream Ingredients:

1 cup heavy whipping cream
1 Tablespoon powdered sugar
1 cup candy corn, chopped (for Christmas time you can try candy canes)
zest from one orange (optional)
orange food coloring (optional)

Directions:
Put heavy cream and powdered sugar in a mixing bowl, beat on high speed for 2 minutes, until fluffy and firm. Add orange zest and a few drops orange food coloring (optional)


When frozen, you can remove them and keep in sealed container in freezer until ready to use. They will store for several weeks!

This white hot chocolate was super sugary and super fun!

Mason and I decided to use vanilla bean ice cream for the topping. You could also use cool whip.
 

I got this recipe from:
http://www.gourmetmomonthego.com/2009/09/harvest-white-hot-chocolate.html
 Check it out for pictures and more tips!

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.

Homemade Wendy's Frosty

(The Magic Milkshake courtesy of Hillbilly Housewife)

1-1/2 to 2 cups ice water

1-1/2 cups nonfat dry milk powder

2/3 cup sugar

1/4 cup unsweetened cocoa

1 teaspoon vanilla

1 to 1-1/2 trays of ice cubes, as much as you can spare

2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purpose (you can substitute the corn oil with canola oil & you can read notes on why you need that non-stick spray).

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz serving.