Beauty 4 Moms

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Avocado Smoothie

Ingredients:

• 1 Hass avocado, (around 6-8 ounces)
• 2 cups ice
• 3/4 cup pear juice
• 2 tablespoons honey
• 1/2 cup drained Silken Tofu
• 1 teaspoon pure vanilla extract

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Haven't found a good, quick dessert to take to your get together this weekend? You may want to give this yummy recipe from Taste of Home a try. The star/border combo is so simple and looks just darling, doesn't it? If you try the dessert, come back and let me know how it worked out for you.

Ingredients:

• 1 tube (18 ounces) refrigerated sugar cookie dough, softened
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon almond extract
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup halved fresh strawberries

Directions:

• Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
• In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving. Yields: 16 servings.

This great recipe (& picture), Star-Spangled Fruit Tart, was published in Taste of Home June/July 2008, p51.

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Get a Free “O-Live it up on a budget” recipe booklet by mail from The California Olive Committee. If you would rather view the recipes online you can do that too. Enjoy!

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Recently, I had the chance to try out the popular artificial sweetener, Splenda! Not only that but I got this awesome Splenda Tastebook filled with simple, yummy, and healthy recipes. I have to be honest with you...about 6 months ago I bought a large package of Splenda from one of those big box stores. I was excited to find a bag big enough that I could use it for cooking...but I never used it, not once! I've been afraid of a bitter aftertaste. So when I had the opportunity to try Splenda and recipes that work well with Splenda I was excited.

Once I got the tastebook in my hands I was pumped to make healthier choices and I made a plan to try a new dessert every week. So far I've tried their strawberry & banana smoothie and it was heavenly!!! I couldn't believe how good it was. With my next Splenda experiment I'll have to share the recipe and a few pictures.

I encourage you to give it a try, you just might like it. : )

“I wrote this review while participating in a blog tour campaign by Mom Central on behalf of Splenda and received products necessary to facilitate my candid review. In addition, a donation was made in my name to the Meals on Wheel organization to thank me for taking the time to participate.”

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SO CUTE! These are just adorable!!! I hope you enjoy them as much as I did. : ) Oh, and you might like to swap the marsh-mellow out for a donut hole for extra yumminess (and a few extra calories). Yum!

Directions:

Frost cupcake. Place the large marshmallow in the center. Lightly frost candy eyes and press onto the marshmallow. Frost the back of the jujube candy and put below eyes to for a nose. Frost the short piece of licorice lightly and press underneath the nose to make the mouth. Press mini-marshmallows all around the cupcakes and the face to make the lambs coat. Frost the tips of the pink jelly beans to make ears. Stick the purple jelly beans in the front and back of the cupcake for feet. Curl the long piece of licorice and press into frosting to make the lamb's tail.

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.

Yield: 3 3/4 cups

This ingenious cupcake recipe came from the folks over at Food Network! Check them out for info on how to make just about everything in the kitchen. : )

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These Easter Egg Dippers would be a great recipe for the kids to help out with. Let me know if your family enjoyed this fun recipe. : )
Directions:

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I about squealed when I saw these birdies! Aren't they precious? What a perfect topper for Easter cupcakes!

Ingredients:

• 1 1/2 cups shredded coconut (about 5 ounces)
• Vanilla Cupcakes
• Chocolate Buttercream
• Yellow and light-blue food coloring

Directions:

1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
2. Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

Makes 1 dozen

This sweet recipe came from MarthaStewart.com

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I have loved peanut butter eggs for quite some time now and I have to say that these are the pretties eggs I've ever seen! Aren't they absolutely gorgeous? I can't wait to try this recipe to see if they taste as good as they look. If you try it leave me a note telling me what you thought of it.

Supplies:
Milk Chocolate Flavored Candy Wafers
Make'n Mold Candy Filling - Desired Flavor
Fillable Candy Mold, such as mold #4130

Directions:
Melt Make'n Mold candy wafers according to package instructions. Use a spoon or shedless paint brush to apply a thin layer of melted candy wafers to candy mold cavity surface. Chill 5-10 minutes. Form small balls of Make'n Mold candy filling, and gently press into shells. Do not overfill, leave about a quarter of an inch at the top of the candy mold. Spoon a small amount of melted candy wafers over the candy filling. Tap the candy mold gently to smooth the surface. Make sure all the candy filling is covered. Chill 10-15 minutes.

This is another recipe idea from A.C. Moore.

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These chick cookies look yummy and oh so cute! If you try the recipe let me know how it turns out. Happy Baking!

Pin It Now! Shepherd's Pie

Ingredients:

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 (8 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 (15 ounce) cans mixed vegetables, drained
• 2 pounds red potatoes
• 1/2 cup butter
• 1/2 cup grated Romano cheese
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/3 cup milk

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13 baking dish.
2. Brown beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated thoroughly. Place in baking dish.
3. Place diced potatoes in a pot with enough water to cover, and bring to a boil. Cook 30 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Cover the beef and vegetables with the mashed potatoes.
4. Bake 30 minutes in preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

This is my favorite recipe for shepherd's pie and I can't believe I don't have a picture to show you. Well, I hope you'll give it a try and let me know what you think of it!

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Grab a free "Breakfast & Brunch" recipe booklet by Gooseberry Patch and Post Cereal. There are two other free Gooseberry Patch recipe booklets that you can still request. They are "Fall Favorites" and "Family Favorite Recipes." To find more recipe freebies that I've posted in the past simple search for "recipes" in the search bar.

For more freebies subscribe to Beauty 4 Moms.

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Ingredients

• Lean Cuisine Chicken Club Panini
• 1 1/2 cups frozen vegetables (such as broccoli, cauliflower, carrots)

Make it: Microwave Panini and vegetables according to package directions.

Lunch idea courtesy of Fitnessmagazine.com's lunches under 400 calories

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Tuscan Tuna Wrap

Ingredients:

• 3 ounces light tuna, drained
• 2 tablespoons fresh parsley, chopped
• 1/2 lemon, juiced
• 1 tablespoon olive oil
• 1/2 cup diced tomatoes
• Dash of salt and pepper
• 2 whole-grain tortillas
• 1/2 cup baby spinach

Make it: Combine tuna with parsley, lemon, oil, tomatoes, salt, and pepper. Wrap in tortillas and top with spinach.

This recipe is courtesy of Fitnessmagazine.com's lunches under 400 calories

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Greek Chopped Pita Salad

Ingredients

• 2 cups romaine lettuce
• 2 tablespoons crumbled feta cheese
• 1/2 cup canned garbanzo beans, rinsed and drained
• 1/2 cup cucumber, sliced
• 1 whole wheat pita, chopped
• 2 tablespoons low-fat vinaigrette

Make it: Combine all salad ingredients in a bowl and toss thoroughly.

This recipe is courtesy of Fitnessmagazine.com's Lunches under 400 calories.

Pin It Now! Order a copy (by mail) of a free Kids in the Kitchen recipe booklet from The Wisconsin Milk Marketing Board. You can take a look at the PDF file, it's a 16-page recipe booklet with color photos of all the recipes. You should receive your recipe booklet in 6 to 8 weeks. What a fabulous freebie!

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