It Inspired Me

I need to preface this with two things.  First, I didn't have vanilla yogurt so perused reviews for alternatives.  I found a few different reviews who had other suggestions.  So, I altered my recipe to eliminate the yogurt.   Let me just do this...here's the original recipe:  1 banana, cut in chunks 1 cup grapes 1 (6 ounce) tub vanilla yogurt 1/2 apple, cored and chopped 1 1/2 cups fresh spinach leaves  Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve. Here's what I made: 1 banana 1 cup red grapes 1 cup orange juice 1/2 apple, peeled and cored 1-1/2 cup fresh spinach leaves 1/4 cup sugar Mix well. I have to admit that I continued to tinker with the concoction, but feel it went downhill after the above mixture.  Next time I wouldn't listen to my child who said it needed something, and would leave...

Biscuit Strawberry Shortcake This is a perfect finish to any meal. I make the best out of fresh berries with this dessert.—Stephanie Moon, Boise, Idaho. 8 ServingsPrep/Total Time: 30 min. Ingredients 2 cups all-purpose flour 3 tablespoons sugar, divided 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup cold butter 1 cup milk 2 pints strawberries, sliced 1 tablespoon orange juice 1-1/2 cups whipped topping In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. Meanwhile, place strawberries, orange juice and remaining sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake to...

Delicious!  Jean made this at our recent visit. It looked simple and the result was really good.  It's a keeper for sure. 1 bunch thin asparagus spears, trimmed 3 tablespoons olive oil 1 1/2 tablespoons grated Parmesan cheese (optional) 1 clove garlic, minced (optional) 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon lemon juice (optional) DIRECTIONS: 1. Preheat an oven to 425 degrees F (220 degrees C). 2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. 3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.