Dessert-Lemonade Pie

Today I discovered this recipe on a teacher's discussion site. It is for lemonade pie and looks easy. It takes very few ingredients and would be a nice treat on a warm day. Take a look and see what you think.

LEMONADE PIE

2 graham cracker pie crusts

2 cans Eagle brand milk

1 11 1/2oz. can frozen lemonade concentrate

2 tubs cool-whip

Allow lemonade to thaw at room temperature.

Mix together Eaglebrand milk, lemonade and cool whip.

Pour into pie crusts and allow to chill before serving.

Dip-Light Spinach Dip

I know that I have posted a spinach dip, but this one is different. It is also from my newspaper. I think I need to get in my recipe drawer and start back posting those again.

LIGHT SPINACH DIP

3 to 4 green onions, with tops

1/2 cup fresh parsley, packed into the cup

1 (10-ounch) package, frozen chopped spinach

8 ounce cream cheese (again, you may use the lower fat version)

3 tablespoons dried, minced onions

1 cup non-fat cottage cheese

4 drops Tabasco hot sauce

1/2 cup low-fat sour cream

1 cup low-fat mayonnaise

1/4 teaspoon black pepper

1/4 cup lemon juice

Chop green onions and parsley finely in food processor. Add spinach which has been slightly thawed, and continue to process until spinach has been finely chopped. Remove from the processor, and place in medium bowl. Without washing bowl, add all the other ingredients, and blend until well-mixed. Mix with spinach and onions. Chill for several hours (or overnight)before serving. Serve with crackers or raw vegetables. This makes about 2 quarts of dip.

Dip-Frances' Crab Dip

This is another recipe from my newspaper. As summer rolls around many will be going to picnics or parties. The following crab dip could be served with crackers or raw vegetables.

FRANCES' CRAB DIP

1 (6 1/2-ounce) can crab (follow directions on can for draining and rinsing crab)

1 (6-ounce) jar seafood cocktail sauce

1 teaspoon prepared horseradish

1(8-ounce) block cream cheese(could use low fat such as Neufchatel)

Mix crab, sauce, and horseradish. Refrigerate several hours, and serve over a block of cream cheese. This can be garnished with fresh parsley, and thin slices of brightly colored bell pepper.

My Thoughts-Exercising

Here I sit to just take a break from exercising. I have exercised 2 hours today and still have 30 minutes to go. Wow, I am exhausted. I know that it is good for me, but so much work for so little results. This two days of exercise and third day of rest is all that is keeping me going. I know that tomorrow is my rest day. Thank goodness! Then it will be right back to two days of exercise and then the day of rest. When I weighed Tuesday, I had only dropped 6 ounces from last week. Maybe I should just be happy that I hadn't gained 6 ounces. I better finish up the 30 minutes and then off to get cleaned up. To think that tomorrow I won't be tied to exercise!!!!!! YEA!

My Thoughts-Added Gadget

Today I found a gadget to add to this blog. In the right column there are coupons to print. Hope there are some you might be able to use. I am looking for coupons all the time. Saving pennies add up for me.

Salad Dressing-Balsamic Vinaigrette

This dressing was also in my newspaper. I am always looking for new recipes and this one would be perfect for a salad.

BALSAMIC VINAIGRETTE

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

6 tablespoons extra-virgin olive oil

2 tablespoons minced shallot, optional

Salt and pepper to taste

Combine vinegar and mustard in a bowl. Slowly whisk in oil. Add shallot, if using, and salt and pepper to taste. If not using immediately, cover and refrigerate up to five days. Makes about 3/4 cup.

Dessert-Timothy's Almond Cake

Just wanted to share another recipe that was in the newspaper. It looks like it would be very easy.

TIMOTHY'S ALMOND CAKE

1 1/2 cups granulated sugar

3/4 cup melted butter

2 eggs

1 1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 1/2 cup flour

1/4 teaspoon salt

4 to 5 tablespoons sliced almonds, lightly toasted (for topping)

1 tablespoon granulated sugar (as topping)

Grease and flour a 9-inch round cake pan. Preheat oven to 350 degrees. Stir together sugar and melted butter. Beat in eggs with a whisk or hand mixer, stir in vanilla and almond extracts, add flour and salt. Mix well.

Spread batter in pan. Sprinkle with toasted almonds and sugar. Bake abou 30 minutes.

Serves 6 to 8

Drink-Watermelon Smoothie

I got a Prevention book today and love reading what to eat and ways to exercise to shed more calories. There was this drink that looked good. This watermelon smoothie would be a cool treat after exercising or even a healthy drink during the morning or afternoon.

WATERMELON SMOOTHIE

Combine 1 cup seedless watermelon chunks, 1 container (6 ounces) fat-free lemon yogurt, 1 teaspoon honey, and 4 ice cubes in a blender. Mix to a smooth texture and serve.

I wish I had it now because I have thirty more minutes of exercise before I can call it a day.

Salad-Mexican Black Bean and Corn Salad

Food, FoOD, FOOD, that is what I think about. Just posting another Mexican recipe in the spirit of Cinco de Mayo today. This Mexican Black Bean and Corn Salad claims only to have 117 calories per serving. It was also in my newspaper.

MEXICAN BLACK BEAN AND CORN SALAD

2 cans (15 ounce)black soybeans, drained and rinsed

2 cups frozen corn kernels, thawed

1 large red pepper, chopped

1/2 cup chopped red onion

1 cup chopped green onions

1 jalapeno pepper, minced

2 tomatoes, chopped

2/3 cup chopped cliantro, optional

Juice from 2 limes (about 1/4 cup)

1 1/2 teaspoon minced garlic

1 1/2 teaspoon cumin

1 teaspoon salt

1 tablespoon soybean oil

Combine the first 8 ingredients in a large bowl. Make dressing with lime juice, garlic, cumin, salt and soybean oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving. This makes about 8 cups with 117 calories per serving.

My Thoughts-Exercising

I know that some people LOVE to exercise, but exercising is just not one of my favorites. Yes, I know it makes a healthier body, but it isn't burning near enough calories as far as I am concerned. I have done a one hour with my weighted vest on already. I am going to try to exercise one more hour and thirty minutes before three. Then if I have anymore ump I will push a little more. Tomorrow is my day to jump on the scale and hold my breath. Geez, I hope I have lost at least one ounce. Anyone else out there exercising to shed pounds?

Dessert-Super Scones for breakfast

Just had to share this recipe for super scones that someone shared on a chatboard.

SUPER SCONES

3 cups flour

2 1/2 tsp. baking powder

3/4 tsp. salt

3/4 cups melted butter (real butter makes a huge difference)

12 tsp. raspberry jam

1/2 cup sugar

1/2 tsp. baking soda

1 cup buttermilk

1/2 cup pecans
Mix first five ingredients, combine wet ingredients and add to dry ingredients with pecans. Mix lightly. Scoop batter out with a 1/4 cup measure onto baking sheet. Indent top of each scone with a teaspoon and put a teaspoon of jam on top. (Actually I put a little less than a teaspoon because it tends to run and spread. To be safe I will put 1/2 a teaspoon.) Bake at 425 degrees for 15 minutes. Makes 12 scones. Enjoy!!!!

Salad-Guacamole Salad

I am on a roll with Mexican food today. Here's another from the newspaper that sounds just too good to overlook. Have you ever put Guacamole in a baked potato? I have and it is yummy!

GUACAMOLE SALAD

2 large ripe avocados

1 teaspoon lemon juice

1 medium tomato

2 green onions with tops

2 tablespoons low-fat mayonnaise

1 tablespoon skim milk

Cut avocados in half and remove pits. Peel and place in a blender container. Sprinkle with lemon juice. Add tomato and onion. Process on low speed until mixture is smooth. Transfer to a small bowl. Mix mayonnaise and milk in a small cup until smooth. Carefully pour over guacamole salad and spread evenly to edges to seal. This helps guacamole from turning brown. Cover with plastic and chill. When ready to serve, stir in mayonnaise mixture. Makes about 6 servings.

My Thoughts-Mexican Food Cookbooks

I am still searching for Cinco de Mayo recipes, but thought I would put a few cookbooks in a list. So look in the column to the right for a short list of Mexican food cookbooks. This makes me want to get up and start clanging around in the kitchen or better yet go out for some Mexican food today. I may even go by the book store in search of these books.

Garnish-Pico de Gallo

I thought since I am exploring for Mexican recipes I might as well add this one to the list for Cinco de Mayo. It was also in the newspaper.

PICO DE GALLO

3 large tomatoes

4 fresh jalapenos

1 medium onion

1 large green pepper

2 cloves garlic, crushed

1 bunch cilantro

2 tablespoons cider vinegar

1 lime

Finely chop tomatoes, jalapenos, onion, bell pepper, garlic and cilantro. Place in a glass bowl and mix well. Add vinegar and juice from lime. Stir well and cover. Chill one hour before serving.

Yields about 2 cups.

Main Dish-Veggie Fajitas

I am dashing around looking for Cinco de Mayo recipes. This is another one from my newspaper. It sounds good to me since I am dieting most of the time. Don't tell anyone, but I am not doing without totally. I think that is the best thing to do, don't you?

VEGGIE FAJITAS

1/2 cup water

1/4 cup lemon juice

2 cloves garlic, crushed

1 tablespoon soy sauce

1/2 teaspoon oregano

1/2 teaspoon cumin powder

1 teaspoon honey

1/4 teaspoon Tabasco sauce

1 large onion, peeled and sliced into wedges

1 green pepper, seeded and sliced into rings

1 red bell pepper, seeded and sliced

1 cup cauliflower florets

1 cup broccoli tops

1 zucchini, sliced thick

1 tablespoon olive oil

Mix water, lemon juice, garlic, soy sauce, spices, honey and Tabasco together in a large covered bowl. Add prepared vegetables and marinade for 1 hour in refrigerator. In a large skillet, heat oil and saute drained vegetables until crisp tender. Serve with warm whole wheat tortillas, and top with shredded lettuce, chopped tomatoes, sour cream and salsa.

Serves 6

Salad-Coke and Cherry Jell-O

Don't tell me I am the only one that has never heard of Coke and Cherry Jell-O Salad. This is another recipe from the newspaper and I am curious to know how it is. Has anyone had this salad before? Sure would like to have you post if you have tasted this salad.

COKE AND CHERRY JELL-O SALAD

1 (8-ounce) can crushed pineapple, drained
1 can Bing cherries, drained
1/2 cup chopped pecans
2 small boxes cherry Jell-O
2 cups boiling water
1 (12 ounce) can cold Coca-Cola
Mix together pineapple, cherries, and pecans and spread mixture actoss bottom of 9-by-13- inch pan.
Dissolve Jell-O in boiling water. Stirring gently, pour Coke into Jell-O
Pour Jell-O mixture over fruit mixture and chill until firm.
Makes 10 to 12 servings.