Mango Pineapple Smoothie
Above you will see one of our tested and perfected Mango Pineapple Smoothies.
This smoothie was made with mangos that were provided from our neighbors lovely tree and the pineapple was bought at our local store. We hope you enjoy!
- Approx 1 1/2 cups of mangos (About 2 Mangos)
- Approx 1 cup of pineapple
- Approx 2 cups of ice cubes
- Approx 1 1/2 table spoons of french vanilla coffee creamer
1. Cut up the mangos and pineapple and put aside
2. Add pineapple into your blender
3. Now add the ice cubes
4. Next add your mangos
5. Finally pour about 1 table spoon of the Vanilla Coffee Creamer
6. Blend for approx 30 sec then pour 1/2 table spoon of Vanilla Coffee Creamer into blender
7. Blend to your perfection and you are done!
Anonymous asked: You should make chocolate chip cookies!=D
will do! still testing recipes :)
Above: Our finished Crescent Sandwich!
This recipe is one The Weekly Cookbook came up with. Almost all of the ingredients where purchased at our local farmers market, this only makes it more fresh tasting and healthy for you! Feel free to experiment and add or remove ingredients you do or don’t like. This recipe requires no cooking or toasting, so it’s a really simple lunch to whip up. Hope you try this recipe out and please enjoy!
This sandwich includes:
- 1 Crescent (cut in half)
- Olive Tapenade
- Lettuce (Spinach is also a nice option)
- Turkey Pastrami
1. Evenly spread humus on one side of your bread, and the olive tapenade on the other.
2. On the bottom half of your crescent put your desired amounts of pastrami, sliced tomato, and lettuce.
3. Put both halves of your sandwich together and you’re done!
Above: Two photos of our finished product. We garnished ours with raspberries, blueberries, strawberries, maple syrup, and powdered sugar!
- 2 cups all-purpose flour
- 1 tsp. salt
- 4 tsp. baking powder
- 3 tbsp. white sugar
- 2 eggs
- 1 1/2 cups warm milk
- 1/3 cup butter (melted)
- 1 tsp. vanilla extract
1. In a bowl, mix together flour, salt, baking powder, and sugar. Set aside.
2. Prepare waffle iron by setting to desired temperature and spraying with a non-stick cooking spray.
3. In a large bowl, beat the eggs then stir in the milk, butter and vanilla.
4. Mix the dry ingredients into your wet ingredients and beat until blended.
5. Ladle the batter on your preheated waffle iron. Cook the waffles until golden brown and crisp.
6. Serve immediately with your favorite toppings.
- The Weekly Cookbook
thank you Megan on Allrecipes.com for sharing this recipe!
Anonymous asked: when will you post your next recipe? looking forward to it!
There should be a new recipe up today! glad you’re looking forward to it.
Stick around because The Weekly Cookbook has some great recipes coming up! Also, if you have any requests for recipes just click the ask button located right under out title.
Peanut Butter Cookies
Above: Here is a picture of how our cookies turned out, they have such a smooth yet crumbly texture, mmmmmm good!
Hello cooks, this weeks recipe will be the classic peanut butter cookie. This is such an easy and forgiving recipe yet soooo delicious. So lets get to it…
The Ingredients you’ll need are:
- 1 1/2 cups Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup/ 1 stick of room temperature Butter
- 1/2 Granulated Sugar
- 1/2 Brown Sugar
- 1 Egg
- 1/4 tsp Vanilla Extract
- 3/4 cup and 2 tbsp Smooth Peanut Butter
1. Preheat your oven to 350 degrees with rack in the middle of oven.
2. In a large bowl mix together your butter and sugars with an electric mixer or large spoon until light and fluffy.
3. Beat in the egg and mix in well.
4. Add your peanut butter and vanilla extract and mix until combined.
5. Add in your flour, baking soda, and salt until well incorporated but don’t over mix.
6. Using a tablespoon, evenly drop cookie batter on a nonstick cookie sheet. Flatten cookies slightly with the palm of your hands and using a fork make a crisscross pattern on the top of each cookie.
7. Bake the cookies for about 15-18 minutes or until lightly golden brown.
8. Let cool and of course…enjoy!
Thank you Laura Vitale for this awesome recipe!
Weekly Cookbooks Secret Strawberry Lemonade
above: our homeade lemonade.
Above: a finished crepe of ours filled with bananas and strawberrys, topped with cool whip and cinnamon.
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1. Mix together flour, sugar, and salt; set aside. In a large bowl beat eggs and milk together with an elctric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium to high heat. Pour or scoop the batter onto the pan, using enough to lightly cover the whole pan. Rotate pan to spread batter as thinly and evenly as possible. Brown on both sides and serve.
Thank you CYBERCHEF on allrecipes.com for this recipe.
Top this off with your favorites! Some of our favorites were bananas, strawberrys, blueberrys, cinnamon, cool whip and chocolate sauce. we also mixed together a quick strawberry sauce by adding frozen strawberrys, sugar and a bit of water to a medium saucepan, simmer and mush strawberrys until you get a good texture!
we loved this recipe and hope you do too! if you try it out please post your opinion as a comment.
A little update
This is where we will post weekly recipes that we have tried and put under the test of excellence. keep up and follow our blog to recieve weekly recipes from desserts to main dishes that are guaranteed to be fantastic!
we hope you enjoy!