This simple smoothie is loaded with fresh spinach leaves, banana, peanut butter and Greek yogurt. It’s healthy and nutritious!

Ingredients :

1 cup spinach leaves
1/2 banana, sliced
1/2 cup 2% milk
1/4 cup vanilla Greek yogurt
1 teaspoon creamy peanut butter
1 teaspoon honey

Preparation :

Combine the spinach, banana, milk, Greek yogurt, peanut butter, honey and 1 cup ice in blender until smooth. Serve immediately.

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Loaded with three types of berries, a ripe banana for natural sweetness and oats for fullness, this smoothie is perfect for breakfast-on-the-go!

Ingredients :

1/2 cup sliced strawberries
1/2 cup raspberries
1/2 cup blueberries
1 ripe banana
1 cup Greek yogurt
2 tablespoons old fashioned oats
1-2 tablespoons agave

Preparation :

Combine strawberries, raspberries, blueberries, banana, Greek yogurt, oats, agave and 1 cup ice in blender until smooth.
Pour into glasses and serve.

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A refreshing cocktail with a bit of lemon-lime soda and cranberry juice fused with mint leaves!

Ingredients :

3/4 cup Sauza® Blue Silver 100% Agave Tequila
2 cups cranberry juice
1 cup lemon-lime soda
Mint leaves, for garnish

Preparation :

In a large pitcher, whisk together tequila, cranberry juice and lemon-lime soda.
Serve over ice, garnished with mint leaves, if desired.

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A strawberry mango smoothie made with Naked Juice’s Power Garden, loaded with veggies like carrots, beets, sweet potatoes and chickpeas!

Ingredients :

1 cup halved strawberries
1 cup cubed mango
1/4 cup Naked Juice Power Garden Berry Veggie
1/4 cup Greek yogurt
2 teaspoons sugar, or more to taste, optional

Preparation :

Combine strawberries, mango, Naked Juice, Greek yogurt, sugar and 1 cup ice in blender until smooth. Serve immediately.

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Ingredients :

1/4 cup blueberries
1/2 cup strawberries, thinly sliced

Preparation :

Add water to ice cube trays with 1-2 berries in each well.
Place into freezer until fully frozen, at least 4 hours.

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Ingredients :

1 cup heavy cream
1 (8-ounce) package cream cheese, at room temperature
1/2 cup sugar
1 vanilla bean, seeds scraped
1 cup graham cracker crumbs
1 (20-ounce) can Lucky Leaf blueberry pie filling

Preparation :

In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form; set aside.
In another clean bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla bean seeds until smooth, scraping the sides of the bowl and beaters as needed. Fold in 1/3 of the whipped cream to lighten it; then add remaining whipped cream, gently folding until the filling is light and fluffy.
Using 2 mason jars, pour the filling into each glass, layering with the graham cracker crumbs and blueberry pie filling.
Serve chilled.

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These vanilla bean root beer floats are a perfect balance of vanilla bean, spice and sweetness!

Ingredients :

2 (12-ounce) cans root beer
2 cups Vanilla Bean Dreyer’s Slow Churned Ice Cream
Chocolate sprinkles, for garnish

Preparation :

Divide 1 can root beer between two large serving glasses. Drop 1 cup ice cream in each glass before topping off with remaining can of root beer.
Serve immediately, garnished with chocolate sprinkles.

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Preparation :

Incredibly simple and easy 2-ingredient sparkling sugared cranberries – perfect for holiday snacking or dressing up desserts!

Preparation :

Strawberry shortcake in cupcake form with an oh-so-creamy strawberry buttercream made with freeze dried strawberries!

Ingredients :

1 cup and 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoon baking powder
Pinch of salt
1/2 cup sugar
2 large eggs
1 1/4 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup butter, melted
1/2 cup whole milk
1/2 cup diced Driscoll’s Strawberries
Driscoll’s Strawberry Halves, for serving
FOR THE STRAWBERRY BUTTERCREAM
1 cup freeze dried strawberries
3/4 cup unsalted butter, at room temperature
2 1/2 tablespoons heavy cream
1 1/2 cups confectioners’ sugar

Source
 http://foodterest.com/

Preparation :

In a large bowl, combine flour, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until well combined, about 1-2 minutes. Beat in egg yolk, vanilla and Meyer lemon zest until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until it resembles coarse crumbs.

Spread 2/3 of the batter into the prepared baking dish. Spread strawberry jam evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter.

Place into oven and bake until lightly golden, about 20-25 minutes.

To make the glaze, combine confectioners’ sugar, Meyer lemon juice and zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

When the bars are done, cool for 10 minutes and drizzle the glaze. Allow glaze to set before cutting into bars.

These crumbly bars are loaded with strawberry jam and then topped with a tangy, refreshing Meyer lemon glaze!

Ingredients :

1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, at room temperature
3 tablespoons brown sugar, packed
2 tablespoons sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Zest of 1 Meyer lemon
1/2 cup strawberry jam
FOR THE MEYER LEMON GLAZE
1/4 cup confectioners’ sugar
2 tablespoons freshly squeezed Meyer lemon juice
1/2 teaspoon Meyer lemon zest

Source:
 http://foodterest.com/

These crumbly bars are loaded with strawberry jam and then topped with a tangy, refreshing Meyer lemon glaze!

Ingredients :

1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, at room temperature
3 tablespoons brown sugar, packed
2 tablespoons sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Zest of 1 Meyer lemon
1/2 cup strawberry jam
FOR THE MEYER LEMON GLAZE
1/4 cup confectioners’ sugar
2 tablespoons freshly squeezed Meyer lemon juice
1/2 teaspoon Meyer lemon zest

Preparation :

Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
In a large bowl, combine flour, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until well combined, about 1-2 minutes. Beat in egg yolk, vanilla and Meyer lemon zest until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until it resembles coarse crumbs.
Spread 2/3 of the batter into the prepared baking dish. Spread strawberry jam evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter.
Place into oven and bake until lightly golden, about 20-25 minutes.
To make the glaze, combine confectioners’ sugar, Meyer lemon juice and zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
When the bars are done, cool for 10 minutes and drizzle the glaze. Allow glaze to set before cutting into bars.

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       Oh-so-creamy strawberry cheesecake in popsicle form with a mile-high graham cracker crust!

Ingredients :

1/2 cup graham cracker crumbs
2 tablespoons melted butter
1 (8-ounce) package cream cheese
2 cups strawberries, halved
1/2 cup confectioners’ sugar
1/3 cup milk
1/4 cup Greek yogurt

Preparation :

In a small bowl, combine graham cracker crumbs and melted butter until a crumbly, moist mixture forms; set aside.
In the bowl of a food processor, combine cream cheese, strawberries, confectioners’ sugar, milk and Greek yogurt.
Scoop the mixture evenly into popsicle molds, leaving 1-inch for the crust. Press graham cracker crumb mixture over the top of each mold, using your fingertips to gently press the crumbs into the batter. Add popsicle sticks to the center of each cup.
Place into freezer until fully frozen, at least 4 hours

source :
 http://foodterest.com/

No need to overpay for Starbucks scones anymore – these copycat scones are so easy to make and they’re a million times tastier too!

Ingredients :

2 cups all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup pumpkin puree
3 tablespoons milk
1 large egg
2 teaspoons vanilla extract
FOR THE GLAZE
1 cup confectioners’ sugar
2 tablespoons milk
FOR THE SPICED GLAZE
1 cup confectioners’ sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons milk

Preparation :

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.
Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
Allow glazes to set before serving.

source
  http://foodterest.com/

Spicy Cinnamon Sugar Candied Nuts

So addictive and sweet with a hint of spiciness, and absolutely perfect for a budget-friendly holiday gift for friends and family!

Ingredients :

1 large egg white
2 teaspoons Sriracha, or more, to taste
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/4 cup Imperial Sugar Light Brown Sugar, packed
1 1/2 teaspoons cinnamon
1 cup raw almonds
1 cup raw pecans
1 cup raw walnuts

Preparation :

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together egg white, Sriracha and 1 tablespoon water until frothy, about 2 minutes; set aside.
In a medium bowl, combine sugars and cinnamon; set aside.
In a large bowl, combine almonds, pecans, walnuts and Sriracha mixture until well combined. Stir in brown sugar mixture until evenly coated.
Spread almond mixture onto prepared baking sheet in an even layer. Place into oven and bake for 20-25 minutes, stirring at halftime.
Let cool completely before serving.

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  http://foodterest.com/

Sweet and crunchy pretzel bars that are so good, you’ll want to double the batch!

Ingredients :

1/2 cup (1 stick) unsalted butter
3/4 cup brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup broken mini pretzels
1/4 cup salted caramel sauce, plus more for drizzling
Kosher salt, for sprinkling, optional

Preparation :

Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray; then line baking dish with parchment paper.
In a large bowl, whisk together butter, brown sugar, egg and vanilla. Add flour, stirring just until incorporated. Add pretzels and gently toss to combine.
Spread batter into prepared baking dish and drizzle with caramel sauce.
Place into oven and bake for 28-32 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack. Drizzle with caramel sauce and sprinkle with salt, if desired.
Let cool completely before cutting into bars.

source :
 http://foodterest.com