Mango Smoothie

We didn't follow this recipe exactly...I didn't have fresh mangoes and I used honey flavored Greek yogurt instead. I loved how creamy this was and it tasted soooo good!

mango smoothie

Recipe came from Crunchtime

Mango Smoothie

makes 1 1/2 - 2 cups

1 mango, flesh only

1 small container of vanilla flavored Greek yogurt

1 cup of ice cubes

1. load ingredients into a blender in the order above

2. Blend on low for 15 seconds to create juice from mango

3. Turn up speed to high and blend for one minute or until your blender smokes which ever happens first.

Raspberry-Mango Smoothie

I am a huge fan of smoothies (yum, yum!). When I saw this recipe on Our Best Bites I knew that it was one that I had to try. This was super good and easy but I discovered that because I'm not the hugest fan or raspberries I could have gone with a little bit less or none at all. Be sure to have others to share this with when you make it...Mom and I were very cold by the end and were having difficultly finishing all it made.

Raspberry-Mango Smoothie
Recipe came from Our Best Bites

Raspberry-Mango Smoothie

Ingredients:

1 1/2 cups Orange Mango Peach juice
1 cup cubed mangoes (or peaches)
1 cup raspberries
1 1/2 cups (about 3 large scoops) pineapple sherbet
2 cups ice (omit 1 cup ice per frozen fruit used)

Instructions:

Add all ingredients to your blender in the order listed and blend until smooth. Drink immediately. Makes 2 large smoothies or 4 smaller smoothies.

Pumpkin Sheet Cake with Cream Cheese Frosting

I realized despite the fact that I have made this over 10x in the last year since Brea found this recipe I have yet to share it...and it is one of my favorites! To be truthful every time I decide that I want to make it it is a long process to actually find the recipe again so this will be nice to have it in my "collection." This recipe is super easy and yummy, I love how it makes so many-perfect for potlucks, parties, or just eating at home :)

Pumpkin Sheet Cake

Recipe came from Eat At Home

Pumpkin Sheet Cake

16 oz can Pumpkin

2 cups Sugar

1 cup Vegetable Oil

4 Eggs, beaten

2 cups Flour

2 tsp. Baking Soda

2 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.

Cream Cheese Frosting

5 Tbs. butter, softened

3 oz cream cheese, softened

1 tsp. vanilla

1 3/4 cups powdered sugar

3-4 tsp. milk

chopped nuts for the top, if desired

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.