Skip to main content

Hulk Juice

1 banana (can use frozen to make it icy)
1 heaping Tbs. peanut butter
spinach (I fill the blender to the top)
protein powder
milk (can use soy, almond, rice, or my favorite, COW!)

My old workout friends in Mesa swore by this stuff, but they didn't have the PB in it. I think I saw the PB on a Pinterest recipe, and VIOLA! It makes it.

Comments

Popular posts from this blog

Baked Beans

So what if nobody has posted in a year and a half? I got this recipe from my cousin Carolyn and needed to type it up. I really love the contrast of the different beans in this one. Great for bar-b-q's and potlucks. 1 lb ground beef (I did not include this. To me, putting ground beef in baked beans turns it to chili.) 1 lb bacon 1 onion, diced 1 15 oz can butter beans, with liquid 1 15 oz can red kidney beans, drained & rinsed 1 15 oz can pork & beans 3/4 c brown sugar 1/2 c ketchup 2 tsp apple cider vinegar 1 tsp salt 1/2 tsp pepper Brown bacon and drain. Cook onion in some reserved bacon grease. Combine the rest of ingredients and pour in a greased casserole dish. Bake uncovered at 350 for 1 hour.

Sticky Puffed Corn

1 cube butter (I always use real, it's better) 1 cup sugar 2/3 cup karo syrup 6 quarts (24 cups) puffed corn stuff Measure out your puffed corn in a bowl and set aside. Then combine rest of ingredients in medium sized saucepan. Stir until it boils for 1 1/2 minutes. Pour immediately over puffed corn Stir until evenly coated. Let cool. *I got this recipe from a good friend of mine here in law school. This is amazingly yummy! Enjoy

Dilly Beans

This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends.  Put 1 clove garlic and  1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.