Banana Peach Smoothie with Coconut

Ingredients:

1 banana
2 peaches (peeled)
1 container of french vanilla Yopait yogurt
1 cup ice
1/2 milk
1/4 cup coconut

Preparation:

Pour all ingredients in blender. Blend for 60 seconds. Enjoy!

Strawberry Lime Slush

6 ice cubes
16 strawberries
½ C. frozen limeade
½ C. water

Blend together

Carribean Passion (Jamba Juice Copy Cat)

12 oz. passionfruit juice
2 scoops orange sherbet
2/3 C frozen strawberries
1/3 C frozen peaches
1/3 C crushed ice

*again, I never measure. It's hard to mess it up.

Orange Cream Smoothie

2 scoops orange sherbet
2 scoops vanilla ice cream or frozen yogurt
2/3 C orange juice
1/2 C milk
2/3 C crushed ice

*I always eyeball the measurements but the above proportions will work.

Texas Laredo Supper

Brown:   1 lb hamburger
              onion (however much you want)
Combine with:
              1 can Ranch Style Beans (or black beans)
              one can tomato sauce
              1 can cheese whiz
              chili powder (however much you want for desired spiciness)
              opt: cayenne pepper for more heat

Heat over stove, constantly stirring so you don't scorch the bottom. Serve with Doritos or tortilla chips.

Pork Burritos

2-3 pound boneless pork roast

1 jar salsa

8 oz pepper jack cheese

Cook pork roast and salsa in crock pot 7-8 hours on low. Drain juice if there is too much, then add grated cheese and stir until melted. Can be used as filling for burritos, or eaten with chips. Enjoy!

Peanut Butter Truffles

1 pkg. Nutter Butter cookies

1 8oz. package cream cheese (softened)

24 oz. (2 bags) MILK chocolate chips

1. Finely crush all cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.

2. Combine with cream cheese. Use a food processor or the back of a large spoon to help mash the two together.

3. Roll the mixture into 1″ balls and place on a parchment-paper-covered cookie sheet.

4. Put cookie sheet with balls into freezer for 30 min (this hardens the balls so they are easier to dip into chocolate).

5. Melt chocolate as directed on the package (recommend using a double-boiler for best results) remove balls from freezer and dip into chocolate one at a time. Tap off extra chocolate and set aside on parchment-paper-covered cookie sheet.

6. Refrigerate balls for at least one hour before eating to allow chocolate to set (since the balls are made of cream cheese, they should be kept refrigerated and not left at room temperature for an extended period of time).

Makes about 30 balls.