Bon Appetit Friends

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.

Baby Spinach Leaves Crumbled Bacon Candied Pecans Orange Slices (cut off rind, then cut in bite-sized pieces) Red Grapes, sliced in 1/2 Strawberries, sliced Red Onion Gorgonzala Cheese Ken's Steakhouse Lite Balsamic Vinaigrette Dressing I have been eating this like it's going out of style, and it makes me feel so good. I love the sweet/savory blend, and the protein too. One thing that is nice is that you don't have to toss the dressing on to make it taste good. *My friend copied this from Wildflower Bread Company. I've never had theirs, but why, when I love my own so much!

1 can tomatillos - drained 1 bunch of cilantro - cut off most of the stems and you are ready to go jalapeno to taste juice of one lime a little less than half an onion 1 little less than 1/3 cup sugar salt to taste Throw it all in the blender and then enjoy. I added the lime and salt from another recipe. This is great on seafood tacos.

I know, I'm breaking my own rule about no cream soups, but it doesn't seem so bad next to the high fructose corn syrup feast that happens right after. I love this meal because it is yummy, hearty and one dish. I served it with some fresh bread. Yum! 1 1/2 pounds ground beef 1 pound ground pork sausage salt and pepper to taste 2 tablespoons pumpkin pie spice (I didn't use this in mine because I didn't have any, and I was afraid it might be too weird for my kids. Maybe next year?) 2 tablespoons brown sugar 2 (14.5 ounce) cans chicken stock 1 1/2 cups long grain and wild rice mix 1 sugar pumpkin 1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can condensed cream of mushroom soup 2 (4 ounce) cans mushroom stems and pieces, drained 2 (14.5 ounce) cans French cut green beans In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, u...

This was all over Pinterest, so I decided to try it. It is kind-of a combination of my favorite Fall Candy Mix and White Chocolate Party Mix . **Warning: You won't be able to stop eating once you've started!** 1 package Almond Bark (1 lb)* 2 bags of microwave popcorn, popped (approximately 16-20 C popped popcorn)** 1 C candy corn 1 1/2 C dry roasted, salted peanuts 1 C Reeces Pieces Pop popcorn and place in a large bowl. The largest you have. Pour peanuts, candy corn, and reeces pieces on top. Break up almond bark. Melt according to package directions. Pour over popcorn mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps. *Almond Bark is "Candy Coating" found in the baking isle. **I popped 2/3 c. popcorn in our Crazy Pop, and it turned out great. Didn't measure to see if it made 16-20 cups.

2 ripe mangos 1 large or 2 small tomatoes 2 green onions 1 jalepeño pepper, seeded and minced 1T chopped cilantro juice of 1 lime s&p to taste Just chop up ingredients and combine. I like to let it sit in the fridge for an hour or two for the flavors to combine. I am a cilantro nut, but you really don't want more cilantro than that. It will be too overpowering. It is SOOO yummy.

Have you ever been to Sprinkles? It's a little gourmet cupcake shop with extremely delicious and slightly overpriced cupcakes. I highly recommend a visit the next time you are in downtown Scottsdale. Here are two recipes I tracked down online. I've tried them both. They are both fabulous. SPRINKLES STRAWBERRY CUPCAKES Makes 1 dozen 2/3 cup whole fresh or frozen strawberries, thawed 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup whole milk, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 2 large egg whites, room temperature Directions Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if n...