Strawberry Coconut Smoothie

*from the 2012 Our Best Bites Calendar

14 ounce can coconut milk

1/2 cup cream of coconut

Juice of 2 limes

3/4 cup pineapple juice (6 ounce can)

1 1/2 cups pineapple sherbet

1 1/2 cups sliced frozen strawberries

-Combine all ingredients in a blender and blend until smooth. Serve immediately.

Tomato Basil Soup

2 1/2 cups chicken broth
1 onion, chopped
1 carrot, grated
1/4 cup butter
28 oz can FIRE ROASTED tomatoes (Hunts or Muir Glen in Natural Foods Section)
1/4 cup FRESH basil
1 tsp salt
1/2 tsp pepper
1/4-1/2 cup cream (optional)
tortellini, cooked (optional)

1) Saute onion and carrot in butter until soft.
2) Add other ingredients and simmer for 15-20 minutes.
3) Using an immersion blender, puree the soup (if you use a regular blender, do it in small batches).
4) When serving, put a few pieces of tortellini in the bowl, and then add soup. Drizzle some cream and sprinkle with parmesan cheese.

Carrot Cake Supreme with Cream Cheese Frosting

Cake recipe: allrecipes.com

Cream cheese frosting: ourbestbites.com

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut (optional)
• 1 cup raisins (optional)
• 
  

Directions

-Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan-In a medium bowl sift together flour, baking soda, salt and cinnamon. Set aside.

-In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

-In a medium bowl, combine shredded carrots, coconut and raisins.

-Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

-Pour into prepared 8x12 inch pan, and bake at 350° for 40 minutes. Check with toothpick.

-Allow to cool for at least 20 minutes before serving.

Cream Cheese Frosting:

11 oz. cream cheese, softened
1/2 c. real butter, softened
3/4-1 lb. powdered sugar
1 1/2 tsp. almond extract

-Combine butter, cream cheese, and almond extract and beat until combined and fluffy. Add 3/4 lb. powdered sugar and beat on high speed until fluffy. Add more powdered sugar to taste.

Flax Carrot Apple Muffins

*from superhealthykids.com*

• 1 ½ cup Flour
• ¾ cup Flaxseed meal
• ¾ cup oat flour (by grinding oats in blender)
• ¾ cup brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 2 cups pureed or shredded carrots  (the first few times I pureed so the kids wouldn’t notice the carrots)
• 2 cups shredded apple
• ¾ cup low fat milk
• 2 eggs
• 1 tsp vanilla
• 1 cup dried cranberries

Combined just until moistened. Fill muffin papers. Bake at 350 for 10 minutes (mini muffins) or 15 minutes, large muffins.

Spinach, Artichoke, and Bacon Quiche

*From the 2012 Our Best Bites Calendar-May*

This is HANDS DOWN the BEST quiche I have ever had!

1 (9-inch) uncooked pie crust
9 oz. frozen spinach, thawed
8 oz. bacon cooked and crumbled
1/4 cup chopped artichoke hearts
2 cups Swiss Cheese, shredded
1/2 cup freshly grated Parmesan Cheese
3 large eggs
1 1/2 cups half-and-half
2 TBSP finely chopped onion
1 TBSP Dijon mustard
3/4 cup kosher salt
1/2 tsp pepper
1/2 tsp dried thyme leaves

-Preheat oven to 350 degrees. Place pie crust dough in a 9-inch pie plate. Bake for 15-20 minutes, until the crust is lightly golden brown and set. Remove from oven.

-Squeeze the liquid from spinach; use a clean towel or paper towel to absorb all the excess moisture. Chop spinach and spread over the pie crust. Sprinkle bacon and artichoke hearts evenly over the spinach. Top with the grated cheeses.

-Combine eggs, half-and-half, onion, mustard, salt, pepper, and thyme. Whisk until well combined, then pour into pie crust. Bake for 30-40 minutes until set in the middle and set in the middle. Cool at least 15 minutes before slicing.

Pumpkin Spice Muffins

*Healthy Rewards recipe

2 cups flour (whole wheat or white)

1/2 cup sugar

1 TBSP baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

15 oz. solid-pack pumpkin

1/2 cup water

1/2 cup raisins

1) Preheat oven to 375

2) Combine dry ingredients. Mix pumpkin with water and raisins until mixed.

3) Add batter to oiled/greased muffin tins. Bake 25-30 minutes.

Lemon Strawberry Trifle

1 loaf of Sour Cream Pound Cake (Our Best Bites--recipe to follow)
8 oz container whipped topping

3.9 oz box of INSTANT lemon pudding

1/2 cup water
14 oz can sweetened condensed milk
12 oz container whipped topping
4-5 cups fresh strawberries, washed, hulled, and sliced

1) Whisk together lemon pudding mix with 1/2 cup water. Add sweetened condensed milk and stir well until completely mixed. Mix in 8 oz. of whipped topping until no streaks remain. Set aside. *This is your "lemon pudding mousse"*
2) Slice Sour Cream Pound Cake into bite size pieces, and split into 2 equal parts. Place one half of the pound cake into the bottom of the trifle bowl.
3) Pour half of the lemon pudding mousse on top of the pound cake and spread to the edges.
4) Place half of the strawberries over top of the lemon pudding mousse, then half of the 12 oz. whipped topping on top of the strawberries. Be sure to spread to the edges of the trifle bowl.
5) Repeat layers one more time, and top with a few strawberries. Refrigerate for at least 2 hours before serving.

*I used strawberries that I had frozen, so I let them thaw in the fridge overnight, then added some white sugar to them, stirred 'em around, and let them sit for about 10 minutes before assembling my trifle. I liked the extra juice that it produced.

Sour Cream Pound Cake--Our Best Bites cookbook
1 1/2 cups flour
1/4 tsp baking soda
1/2 cup butter, softened
1 cup sugar
3 eggs, room temperature
2 tsp vanilla
1/2 cup sour cream

-Preheat oven to 350
-Beat the butter and sugar until light and fluffy, then add in flour, baking soda, and salt.
-Slowly add the sour cream and vanilla, and mix just until combined.
-Pour batter into a greased 8 or 9-inch loaf pan and bake for 50-60 minutes, or until skewer comes out clean. Cool for 10 minutes, then remove from pan.