Strawberry Banana Crepes are so good… they take fruit to heavenly heights. This is a delightful combination to get you started, but it is your “oh, so sweet” duty to experiment with your personal fruit favorites. The difference between my sweet and savory crepes is just a little vanilla and a hint of sugar. We like to compliment the fruit without competing with it. Simply fabulous.
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This Green Garden Smoothie is so incredibly refreshing. Not too sweet, not too tart. It is simply perfection in a glass while packing in your daily greens. My nephew Nick and his wife, Patri, got me started on this in the Fall of 2013, and we have been enjoying it ever since! Make it a healthy start to your day, or enjoy it as a summer beverage. I promise not to tell anyone if you slip a little vodka into the mix. In that case, I recommend a sunny patio or balcony and a lounge chair to boot. Find your happy place!
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A Banana Smoothie instantly makes you feel like you are on vacation. Do you have bananas past their prime? Don’t throw them out! Their sweetness and soft texture make them perfect for smoothies. Just remove the darkened skins, and then freeze the flesh in tightly sealed bags until you are ready to transform them into a quick breakfast or afternoon snack. For an extra-special treat, add 2-3 tablespoons of spiced rum.
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Zucchini Bread is a tradition in the Midwest. Zucchini is a summer squash and easy to grow, and the plants are prolific producers. When the first zucchini of the season is ready, be sure to check daily and harvest at 8-10 inches while the flesh is still firm and the seeds are still tiny. Too many times, I have discovered sneaky ones hiding under big leaves, having already made the jump to jumbo. That’s when you make zucchini bread.
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This recipe makes enough peanut brittle to share with family, friends, and coworkers. I have been tweaking this recipe ever since I thoroughly failed my first attempt in 1995. I was at my sister Jaque’s house for our annual Christmas Cookie Day, and neither of us realized that her candy thermometer was broken. As I waited and waited for the magic 300°F hard crack stage, the concoction suddenly turned into a solid mass of charred sugar.
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My family loves cinnamon rolls and kept putting in the requests. “Could they be bigger?”, “Can you add more cinnamon?”, “Could they have more frosting?” There is no way to know how many times I modified this recipe before it got the stamp of perfection from my family. Now they just ask “Can you make more?” I like that kind of question.
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