Frozen banana-berry smoothie
Posted by Kelly

Something for mom to enjoy Mother's Day morning
Satisfying smoothies are fast to whirl up and are an enjoyable way to nourish ourselves without guilt. Just choose ingredients rich in nutrients such as strawberries, an excellent source of vitamin C, and buttermilk, a great source of calcium. However, keep in mind when purchasing strawberries that some research shows they can have a high pesticide concentration. You may wish to look for organic strawberries. For more smoothie tips, see below.
Preparation Time: 5 minutes
Makes: 4 cups (1 L)
2 large very ripe bananas, peeled and frozen
1 pint fresh strawberries
2 cups (500 ml) low-fat yogurt or milk
1. Cut bananas into 1-inch (2.5-cm) pieces.
Cut berries in half.
In a blender or food processor, blend all ingredients until smooth.
For a think milkshake texture, chill berries and place blender jar in freezer for 30 minutes before using.
Add sugar, if needed.
Nutrients per cup (250 ml)
7.6 g protein, 2.5 g fat, 240.0 mg calcium, 30.8 g carbohydrates, 3.1 g fibre, 86.0 mg sodium, 166.0 calories.
Other nutrients:
Excellent source of vitamins C, B6,B12., Good source of calcium and folic acid., Moderate amount of dietary fibre.
Smoothies: A Healthy Blend
Dairy products often form the base for smoothies.
Blend ingredients rich in nutrients that focus on your individual health concerns and you'll have a satisfying nutritious drink in minutes.
Beta-carotene helps our bodies fight disease.
Many orange-yellow and red fruit and vegetables are high in beta-carotene.
Apricots, mangoes, and cantaloupe are particularly good in smoothies.
Folic acid is especially important for women planning to get pregnant and during pregnancy as it helps prevent certain birth defects.
Folic acid is also important to protect your heart.
It lowers the levels of homocysteine, which is linked to an increased risk of heart disease.
Adding brewer's yeast, orange juice or wheat germ to smoothies is an easy way to increase your folic acid intake.
Have a wonderful Mother's day all!
From the Chatelaine.com website

French Toast Loaf
Posted by Mai

Looks like Kelly and I think a like......Breakfast recipe link inside.....Have a wonderful day {{{{PW}}}}
2 cups (1 pint) half-and-half
4 eggs
2 tablespoons sugar
1-teaspoon vanilla extract
1-teaspoon ground cinnamon
1/8-teaspoon ground nutmeg
4 cups bread cubes (see Tips)
Preheat the oven to 350 degrees.
Coat a 9- by 5- inch loaf pan with non-stick cooking spray.
In a large bowl, combine all the ingredients except the bread cubes; mix well.
Stir in the bread cubes and allow to sit for 10 minutes, or until all the liquid has been absorbed.
Spoon mixture into the loaf pan and bake for 55 to 60 minutes, or until golden.
Remove from pan, slice, and serve.
TIPS:
You can make this with any type of leftover bread and, for a colourful loaf, you might even want to use a mixture of light and dark varieties.
I like to top each slice with a sprinkle of confectioners' sugar and serve with maple syrup and cut fresh fruit.
Hope you Enjoy!!

Spicy Basil and White Cheddar Pizza
Posted by Ladyhawk

Makes 6 servings.
Preparation time: 15 minutes.
Cooking time: 12 minutes.
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 pound frozen pizza dough, thawed
• 6 ½ ounces white cheddar cheese, thinly sliced
• 10 small red chilli peppers, finely chopped
• ½ cup coarsely chopped fresh basil
• kosher salt and freshly ground black pepper, to taste
1. Preheat the oven to 500 degrees Fahrenheit.
Grease an 11 ½- by 17-inch rimmed baking sheet with 2 tablespoons olive oil.
Place the dough on the baking sheet and, using your hands, stretch out to fill the baking sheet, pressing firmly into the corners.
Rub with 2 teaspoons olive oil.
Cover with the cheese and sprinkle the chillies and basil on top.
Bake until it is lightly browned and the cheese is bubbly, about 12 minutes.
2. Transfer the pizza to a cutting board and cut into 12 squares.
Season with salt and pepper and serve immediately.

Mother's Day Crescent Hearts
Posted by Starr

Didn't want to miss Recipe Wednesday! Here's my contribution for the week
3 Tbs. sugar
1/4 tsp. cinnamon
1 8-oz. can refrigerated crescent roll dough
2 Tbs. melted butter
Lightly grease cookie sheets.
Combine sugar and cinnamon in small bowl.
Sprinkle work surface with half of cinnamon sugar.
Separate dough into 4 rectangles on the sugared work surface and firmly press perforations to seal.
Lightly press dough into sugar.
Brush rectangles with 1-Tbs. butter and sprinkle with rest of sugar.
Place 1 rectangle on top of another.
Starting with the shortest sides, roll up each side jellyroll fashion until the rolls meet in the centre.
Repeat with remaining 2 rectangles.
Refrigerate dough rolls 30 minutes until dough is firm.
Heat oven to 375 degrees.
With serrated knife, cut each roll into 8 slices, forming 16 slices in all.
Place slices, cut side down, 2" apart on greased cookie sheets.
Pinch bottom edge of each slice to form a heart shape.
Drizzle hearts with remaining 1-Tbs. butter.
Bake at 375 degrees for 9-13 minutes or until golden brown.
Immediately remove from cookie sheets and cool.
Makes 16 pieces.
Happy Mother's Day! Love and *HUGS*

Banana Sour Cream Bread
Posted by Jeanne

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions
1 Preheat oven to 300 degrees F (150 degrees C).
Grease four 7x3 inch loaf pans.
In a small bowl, stirs together 1/4 cup white sugar and 1 teaspoon cinnamon.
Dust pans lightly with cinnamon and sugar mixture.
2 In a large bowl cream butter and 3 cups sugar.
Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.
Mix in salt, baking soda and flour.
Stir in nuts.
Divide into prepared pans.
3 Bake for 1 hour, until a toothpick inserted in centre comes out clean.

WATERMELON SALSA
Posted by Sheri

Makes about 3 cups
INGREDIENTS
- 1 piece (2-1/2 pounds) watermelon, seeeded and chopped
- 1 tablespoon finely chopped red onion<
- 1 tablespoon chopped fresh cilantro - 2 teaspoons seeded, minced jalapeno chhilli
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
DIRECTIONS
In medium bowl, gently stir watermelon, onion, cilantro, jalapeno, limejuice, and salt until well mixed.
Cover and refrigerate at least 1 hour to blend flavours or up to 2 days.
Nutritional Information Per Serving (1/4 cup)
Calories: 17, Protein: 0 g, Carbohydrates: 4 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 26 mg Diabetic Exchanges: 1/4 Fruit

PB AND J STACKS
Posted by Skylight

2 CUPS ORIGINAL BISQUICK
1/2 CUP PEANUT BUTTER
1 1/2 CUPS MILK
2 EGGS
1. Heat griddle or skillet; grease if necessary.
2. Beat Bisquick, 1/2-cup peanut butter, the milk and eggs with wire whisk until blended.
Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
3. Cook until edges are dry.
Turn, cook until golden.
Serve stacks of pancakes with additional peanut butter or your favourite syrup.