Breakfast Smoothie

Red, White, and Blueberry Breakfast Smoothie:

I found this recipe in May or June 2008 Country Home & Garden Magazine. This sounds refreshing and like a nice summer drink.

Here is what you need for about 3 cups:

• 6 oz. low fat organic vanilla yogurt
• 4 ripe strawberries, stemmed, sliced
• 1/2 cup blueberries
• 1 tbsp. oat bran (optional)
• 4 oz. cranberry juice
• 1 tbsp. honey
• 1 tbsp. lime juice
• 1/2 cup crushed ice

Combine all the ingredients in a blender and puree until smooth. Service in chilled glass tumblers.

Scrap Yarn Throw

Threadbear Fiber Arts Studio in Lansing provided this picture of a Sock Scrap Yarn Throw in their weekly newsletter. They are offering a class to make this; however, I thought it was a great idea to use any type of leftover yarn!

Freebies of the Day

• Snuggle Fabric Softener
• Excedrin
• Teddy Grahams 
• Lubriderm Lotion
• Huggies Pull-ups
• Playtex

Modern Blocks Afghan

This is another one of my works in progress. This is a pattern from Lion Brand.com and uses Vanna's Choice Yarn. I was unable to retrieve the pattern from the site, so if you want this pattern let me know and I can email it to you. The pattern is very simple and is garter stitch throughout. It is turning out really nice and I can't wait to finish it!

Blossom Shawl

I am working on this beautiful shawl. This pattern seems easy, especially for me because this is my first shawl. I copied the pattern online a couple months ago; however, it is no longer available. If you are interested in this pattern, let me know and I can email it to you.

Happy Knitting!!!

Coconut-Blueberry Cheesecake Bars

 

Prep: 30 min. Bake: 8 + 18 min. Chill: 3 Hrs. Oven 350 F

Ingredients (Makes 32 bars):

• 1/2 cup butter
• 3/4 cup finely crushed graham crackers
• 1/2 cup all-purpose flour
• 1/2 cup flaked coconut
• 1/2 cup ground pecans
• 1/4 cup sugar
• 1 1/2 8 oz. pkg cream cheese, softened
• 2/3 cup sugar
• 4 eggs
• 1 Tbsp brandy or milk
• 1 tsp vanilla
• 2 cups blueberries

1. Preheat oven to 350 F. Lightly grease 13x9x2 inch baking pan;set aside.
2. For crust, in small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
3. In medium blow stir together, graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8-10 minutes or until lightly browned.
4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy or milk, and vanilla. Beat until combined. Pour over hot crust. Sprinkle blueberries.
5. Bake 18-20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. 

Each bar:136 cal, 9 g fat, 46 mg chol, 78 mg sodium, 11 g carbo, 1 g fiber, 2 g pro.

Reference: Better Homes and Garden Magazine May 2008 p. 201

Chicken and Broccoli Alfredo

Prep: 10 min. Makes: 4 Servings

Ingredients;

• 1/2 of a 16 oz. pkg. linguine
• 1 cup fresh or frozen broccoli flowerets
• 2 tbsp butter
• 1 lb. skinless, boneless chicken breasts, cut into 1 1/2" pieces
• 1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
• 1/2 cup milk
• 1/2 cup grated parmesan cheese
• 1/4 tsp ground black pepper

1. Prepare linguine according to package directions in 3 qt saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli in colander.
2. Heat butter in 10" skillet over medium heart. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, black pepper, and linguine into skillet. Cook until mixture is hot and bubbling.

Reference: People Magazine (www.CampbellsKitchen.com)