Quench Your Thirst Beverage
2 limes (cut)
1 quart frozen raspberries
1 cup water
1 cup white sugar
Flavored Water Beverage - Lime, Raspberry
Place water and sugar in a sauce pan. Cook over medium heat until the sugar dissolves about 10-15 minutes. Fill glasses up with ice, pour the cooled sugar mixture over the ice, add fresh rapberries and lime slices. Pour cold flavored sparkling beverage over the ice, add fresh rapberries and mint for garnish. Chill and Serve
4 cups fresh blackberries
1 cup granulated sugar
1 large egg (beaten)
1 cup all purpose-flour
1 tsp. freshly squeezed lemon juice
6 T. unsalted butter (melted)
Pre-heat oven to 375 degrees. Lightly grease a 8" x 8" baking pan. Rinse and place the blackberries in a medium bowl, squeeze lemon juice over the blackberries and stir. Pour the blackberries into the baking pan. In a separate bowl, combine the egg, flour, sugar and mix well. Pour the mixture over the blackberries, then drizzle over top melted butter. Bake in the oven for 40-45 minutes until the cobbler is bubbling and the crust is golden brown. Serve with ice-cream.
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Snacks & Dips
(1) 17.5 oz sugar cookie mix pouch
½ C butter at room temperature
(1) 8 ounce block cream cheese at room temperature
(1) 7 oz package marshmallow cream
2-3 C fruit of your choice, chopped into small pieces
Preheat oven to 350 degrees.
Prepare the sugar cookie dough according to package directions, mixing in the butter and egg.
Using your hands, spread the dough evenly on a cookie sheet. Dot the dough with a fork to prevent air bubbles.
Bake until lightly browned, about 12 minutes. Remove from oven, and cool completely.
Mix the marshmallow cream and cream cheese until smooth and creamy.
Frost the cookie dough "crust" with the marshmallow cream mixture.
Cover the pizza with fruit. Refrigerate until serving. Slice into squares.
10 hard-boiled eggs
1 ripe avocado
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons lemon juice
1/2 cup cooked and crumbled bacon
1 jalapeño peppers, seeds removed, minced, optional
2 tablespoons fresh cilantro, minced
1/4 cup shallots, minced
Slice eggs in half, and scoop out yolks. Set whites aside, and place yolks in a mixing bowl.
Add mayonnaise, salt, pepper, lemon juice and avocado to the bowl with the egg yolks.
Mix egg yolk mixture until mostly smooth and everything's combined.
Stir cilantro, shallots and jalapeño peppers, if desired, into the egg yolk mixture.
Scoop avocado egg yolk mixture into the empty egg white halves.
Top each egg half with crumbled bacon.
Refrigerate until ready to serve. Sprinkle with hot sauce for a extra kick.
1 rotisserie chicken
1 pkg. of tortillas (vegetable, wheat, or corn)
1 container of Vegetable Garden Cream Cheese
Spread 2 tablespoons of cream cheese over each tortilla. Layer with shredded chicken, lettuce, tomatoes, sliced onion, carrots, & pickles. Roll up tightly, chill in refrigerator for 1- 3 hours before serving. Makes 4 servings.
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