Vegan Cake Batter Ice Cream

FB Source: Eat Clean. Train Mean. Live Green.

ORIGINAL Source: She Knows

Ingredients:
5 frozen bananas
2 tablespoons pure vanilla extract
1 teaspoon butter extract
1/4 teaspoon almond extract
1/4 teaspoon maple extract
1/4 teaspoon baking soda
2 tablespoons agave nectar (I'd sub honey or maple syrup.)
2 tablespoons sprinkles (I'd bite the bullet and leave the sprinkles in! So fun and yum!! Gotta enjoy life. :)

Directions:

1. Slice frozen bananas into chunks and pulse them in a food processor until smooth.
2. Add remaining ingredients except for the sprinkles, and pulse until smooth.
3. Add sprinkles and gently them fold into the batter.
4. Serve and enjoy.

Use the picture above as your guide.

Raw Cake Batter Ice Cream !! :)) Yum!! Haha. These banana ice cream recipes are great. 

Based on 4 individual servings:

Nutrition Facts

Serving Size 1/4 batch

Amount Per Serving

Calories  210 Calories from Fat  14

% Daily Value*

Total Fat  1.5g 2%

Cholesterol  0mg 0%

Sodium  83mg 3%

Total Carbohydrates  45.8g 15%

Dietary Fiber  3.9g 15%

Sugars  29.3g

Protein  1.6g

Vitamin A 0% • Vitamin C 35% Calcium 1% • Iron 15%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very low in saturated fat
• No cholesterol
• Low in sodium
• High in manganese
• Very high in vitamin B6
• High in vitamin C

Bad points

• Very high in sugar
• Contains alcohol

Dr. Oz's Berry Strong Spinach Smoothie

FB Source: Ethel Kerckaert

Ingredients:
1 cup frozen spinach
1 1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 cup orange juice

Directions:

• Combine all ingredients in a blender with ice and blend until smooth.

Great way to get the fruits and veggies

Research shows that you're more likely to eat the recommended 3-5 daily servings of vegetables if you are eating them throughout the day and not just at dinner. Get a jumpstart on your daily vegetable consumption with this delicious smoothie from Dr. Oz. It tastes like a regular berry smoothie but the hidden spinach gives you added fiber and leafy green nutrients!

Frozen Bananas

FB Source: 

Ethel Kerckaert

Ingredients:
2 bananas
Plain or Vanilla Greek yogurt
crushed almonds
cinnamon

Directions:

1. Line a tray with parchment paper.
2. Mix the Greek yogurt and cinnamon together.
3. Peel the bananas.
4. Cut off an end off from each banana, then insert the popsicle sticks.
5. Coat the bananas in Greek yogurt and almonds.
6. Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

Who needs ice cream when you can have frozen bananas?

Defrost Frozen Windows

FB Source: Melissa Ruszala

Frozen S'mores

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:
18 graham cracker squares (9 sheets or about 1 1/2 cups)
1/3 c. butter
1/2 c. milk chocolate chips
1/4 c. whipping cream
2 c. mini marshmallows
1 1/2 c. cold milk
1 box (4 servings, 3.9 oz) instant chocolate pudding
1 (8 oz) container of Cool Whip (thawed in fridge)
1/4 c. mini chocolate chips (as topping)

Directions:

1. Crush graham crackers into fine crumbs.
2. Melt butter and add to graham crackers, mixing until well combined to make crust.
3. Prepare muffin tin by placing disks of parchment paper into the bottom of each cup.
4. Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later.
5. Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
6. Divide Marshmallows among cups.
7. Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
8. Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!)
9. Use a knife to smooth the tops level with the top of the pan.
10. Freeze for at least a couple of hours.
11. Allow the pan to warm just a bit before popping each dessert cup out. 
12. For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip. Then I sprinkled the remaining crust and mini chocolate chips on top.
13. Serve cold right away– or put them in a sealed container and freeze until you are ready to serve

Hash Browns via Waffle Iron

FB Source: FabuLESSly Frugal

Another great use of the waffle iron! Frozen tots, a bit of pressing and voila! Some of the best (and very affordable!) hash browns around!

Preserving Fresh Herbs

FB Source: Modern Pioneer

Broccoli Patties

Source: Ty Jackson

Ingredients:
2 tsp vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten
salt/pepper

Directions:

1. Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
2. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.
3. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl.
4. To the same bowl, add the panko, the cheeses, eggs, sauteed onion and garlic, and salt/pepper to taste.
5. Mix together and form into patties, place on the prepared baking sheet.
6. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Frozen Peanut Butter Cheesecake

FB Source: Rachael Lynn LaPlant-Avon Rep

Ingredients:
6 Tbsp butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 tsp vanilla
2 Tbsp lemon juice
1 cup frozen whipped topping, thawed
2 Tbsp hot fudge sauce
2 Tbsp creamy peanut butter

Directions:

1. In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
2. Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
3. In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4. Add vanilla and lemon juice and mix until combined.
5. Gently fold in the whipped topping. Pour filling into the prepared crust.
6. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
7. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars

The Best Slow Cooker Meal Ever

Ashley McGee

Ingredients: 

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 qt (4 cups) of vegetable broth
8 oz of cream cheese

Directions:
Put all ingredients in slow cooker, chunking up the cream cheese. Cook on low for 5-6 hrs

Slow Cooker Chicken and Noodles

Debbie Stultz Walter

I made the Crockpot Chicken and Noodles and it was delicious. My husband even said it was better than Bob Evans Chicken and Noodles. Now that's a compliment. The only thing I would do different is to make sure I'm using the proper size cans of chicken broth. Mine were a little smaller than what the recipe called for and it really needed a little more.

Crockpot Chicken and Noodles

Ingredients
4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter
2 15 oz cans chicken broth
24 oz. frozen egg noodles

Directions
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

Frozen Pudding Pops

A Mother's Touch (uncensored)

Frozen Pudding Pops

1 small box instant chocolate pudding
2 cups milk
1 small can evaporated milk
1/2 cup sugar

Combine all ingredients in a mixing bowl, mix on med/high for 2-4 minutes, or until well blended. Pour into molds and freeze. If using Dixie Cups, When partially frozen, insert Popsicle stick into center of each.

Makes 10-12 depending on the size of your pudding pop mold.

If you'd like to create different flavors, simply use a different flavor of Pudding mix.

Flavors we've tried and enjoyed:

• Banana Cream - Use Banana Pudding Mix, add 1/2 chopped banana if desired
• Chocolate Banana Cream- to create double flavors, make 2 different flavors and gently layer them by pouring very very slowly into the molds!
• Chocolate-covered Cherry - simply add 1/4 c. chopped fresh cherries to the above recipe
• Vanilla and Chocolate Swirl - carefully layer vanilla and chocolate pudding, then using a butter knife or popsicle stick insert it into the center and make a brief "swirl" motion
• Cheesecake -Use Cheesecake Pudding Mix, add 1/4 cup Chopped (fresh) Strawberries (or sweet cherries) to the mix.
• Cookies and Cream - use vanilla pudding, add 1/4 c. crushed oreo cookies or alternatively, you can use Oreo Pudding mix from Jell-O.

Red, White and Blueberry Trifle

Edith Foster, Independent Consultant with The Pampered Chef (R)

Red, White and Blueberry Trifle
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided

1.) Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

2.) Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt,
pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the
whipped topping.

3.) To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.

4.) To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.

Yield: 16 servings Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

Soda Pop Ice Cream

** Everything Holiday **

Soda Pop Ice Cream

You basically just choose your favorite soda (2 liters), add a 14 oz. can of sweetened condensed milk (could be fat free), throw it in an ice cream maker, turn it on and 30 minutes later you have a creamy blend of deliciousness. The variations are endless, like Sunkist for a dreamsickle taste or Rootbeer float.

Homemade Therapeutic Ice Packs

FB Source: Shay Sorrells

Homemade Pumpkin Frozen Yogurt

Angela Daley Yap

Homemade Pumpkin Frozen Yogurt

1 C strained RAW milk Greek yogurt
1 C puréed pumpkin
1 Tbsp Organic Natural Sugar
1 tsp Pumpkin Pie Spice

Once ingredients are mixed, adjust to taste. Place in an ice cream maker container and prepare, or in a bowl, place in the freezer - stirring every 1/2 hr to desired consistency.

Recipe adapted from:
www.babble.com/best-recipes/skinny-halloween-treat-4-ingredient-homemade-pumpkin-frozen-yogurt/

Healthy Popsicles

Crystal Johann Radfar

Healthy Popsicles! I'm so making these when it gets warm out.. would be great if you have kids too!!!

Ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.

If you want to "SAVE" this recipe be sure to click "SHARE" so it will store to your personal photo album! I love that I am blessed enough to have a work from home job where I am able to make money in the comfort of my own home while i search for and try these wonderful recipes!! Love being able to do whatever i want and live my life to the fullest while making good money!! If you want to find out how add me to facebook or check out my site! www.en-moneymaker.com

Dole Whip (Disney World)

My Honeys Place

have you have ever been to Disney World and had a Dole Whip?

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

How to make it
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.