Blackberry Banana Smoothie

2 C orange juice
1/3 C vanilla yogurt
2 medium ripe bananas, cut into thirds and frozen
½ C fresh or frozen blackberries

In a blender, combine all ingredients. Cover and process until blended. Serve immediately. Makes 4 servings.

from Sarah E. Bybee

Gail’s Cheese Ball

3 4oz packages cream cheese
1/3 C parmesan cheese
1/4 C mayonaise
1/4 tsp garlic powder
1/2 tsp oregano

Mix all together and shape into a ball.

Refrigerate until firm and then roll in chopped nuts!


from Sarah E. Bybee (and I'm assuming that's Gail Tilley?)

Green Salsa

8-10 Tomatillos (remove husks, rinse, and quarter)
1/4 cup chopped red onion
2 Tbsp minced cilantro
1-2 jalapeno peppers, remove seeds and chop
3/4 tsp salt
Ground cumin or other seasonings to taste

Combine all ingredients in a food processor.

Do not puree.

Lasts up to one week in the refrigerator.

from Sarah E. Bybee

Sarah Lynn’s Salsa

1 can black eyed peas
1 can black beans
1 can corn
4 large tomatoes, chopped
Green, yellow, and white onion to taste (I do about 1/2 C total)
1/2 cup chopped red pepper
1-2 avocados
Cilantro to taste
Italian Salad dressing to coat

From Sarah E. Bybee (and Sarah Lynn Bybee too!)

Wassail

4 C water
2 ¼ C sugar

Bring to a boil and add the following spices

2 sticks cinnamon
8 allspice berries
10 whole cloves
1 piece ginger root

Remove from heat, cover with lid, and let stand for 1 hour.

Remove the spices and add the following;

4 C orange juice
2 C lemonade
8 C apple cider or juice

Heat and serve.

Cranberry Drink

BLEND:

1 can cranberry jelly (jellied cranberry sauce)
1 C water

ADD:

1 large can frozen lemonade
1 large can frozen orange juice
1 large can frozen apple juice
2 C sugar
1 tsp cinnamon
1 scant tsp cloves

Use as a concentrate. Add 6-7 spoonfuls per mug of hot water.

From Sarah E. Bybee

Peanut Butter Rice Krispies

1 c. PB
1 c. corn syrup
1 c. sugar
Melt in microwave for 2-3 minutes.

Stir in 6 cups of Rice Krispies.
Press in 9X13 pan.

Topping:
12 oz. choc. chips
6 oz. butterscotch chips
Melt in microwave for 1 1/2 minutes. Spread on top.
Refrigerate until firm

From Missy Hancock