Category Archives: Recipes


Rainbow Italian Ice on the Brooklyn Bridge


Today I walked across the Brooklyn Bridge. One of the many things I have always wanted to do. The view was absolutely breathtaking but I would say to watch out for the bikers because they ride fast and they’re very aggressive. They have their own side of the pathway but they still manage to be rude to the pedestrians. Regardless! It’s a definite must. If you live in the area and haven’t gone, you really should. It’s great exercise and an even better view!

Here’s an easy Italian Ice recipe:
3 cups halved strawberries or chopped pineapple
2 tablespoons sugar
2 tablespoons honey
1 tablespoon fresh lemon juice

Blend the fruit, sugar, honey, and lemon juice with 2 cups ice in a food processor or blender until chunky.
Add another 1 cup ice and blend until completely smooth.
Pour mixture into shallow baking dish and freeze for 30 minutes.
Scrape ice with fork until slushy, then freeze until firm (approx. 2 more hours).
Scoop into paper cups to serve.


Frozen Yogurt with Friends


Quick stop at Peachwave to get some frozen yogurt before heading to AMC Loew’s Theater to see 22 Jump Street with some friends (a great movie, might I add). Peanut butter and chocolate froyo with strawberries, cookie dough bites, Oreo pieces, waffle cone bits, and chocolate syrup.

Here’s an easy Frozen Yogurt recipe:
1 16-ounce package frozen unsweetened strawberries (approx. 3 1/2 cups)
1/2 cup sugar (preferably instant-dissolving)
1/2 cup nonfat plain yogurt
1 tablespoon lemon juice

Combine strawberries and sugar in a food processor and pulse until coarsely chopped.
Combine yogurt and lemon juice in a measuring cup.
With machine on, gradually pour mixture through feed tube.
Process until smooth and creamy, scraping down sides of work bowl once or twice.
Serve immediately.

Strawberry Banana Smoothie in the Sun


Nothing like a beautiful sunny day to catch some healthy rays. But what could be a more perfect addition to relaxing in the sun than a strawberry banana smoothie? I don’t know if there could be anything better. What’s your favorite smoothie combination?

Here’s an easy Strawberry Banana Smoothie recipe:
1 1/4 cup fresh strawberries, diced
2 ripe bananas, sliced
3/4 cup milk or substitute soy, rice, almond, or coconut milk
1/2 cup ice cubes
Sprigs of mint (optional)

Place strawberries and bananas into a blender.
Add ice cubes and choice of milk.
Mix ingredients on low until well blended (if needed, occasionally stop the blender and stir mixture away from sides and blade).
Serve immediately.
Optional: Garnish with a sprig of mint and slice of strawberry.


Cookies & Cream Ice Cream Cake

Cookies & Cream Ice Cream Cake

When it came to this cake, it did not matter whether it was “on the go” or not. This Oreo deliciousness just could not go unposted. It was a truly HAPPY Fathers’ Day for the whole family (not just dad)!

Here’s an easy Cookies and Cream Cake recipe to try:
1 16-ounce pound cake, thawed if frozen
6 cups cookies-and-cream ice cream (from 1/2 gallon), slightly softened
1 16-ounce jar purchased hot fudge sauce
1 12-ounce package semisweet chocolate chips
1/4 cup water
10 Oreo cookies, coarsely chopped
1 cup chilled whipping cream
3 tablespoons sugar
Assorted candies (such as M&M’s, gumdrops and candy sprinkles)

Cut cake into 1/3-inch-thick slices.
Halve each slice diagonally, forming triangles.
Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan.
Fill in center with more triangles; then cut additional pieces to fill in any spaces.
Spread half of ice cream over cake.
Freeze until firm, about 1 hour.
Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth.
Cool to just barely lukewarm.
Spread half of fudge sauce over ice cream.
Sprinkle with cookies.
Top with enough remaining cake slices to cover.
Spread remaining ice cream over. Freeze 1 hour.
Stir remaining fudge sauce over medium-low heat until barely lukewarm.
Pour sauce over ice cream, spreading to edge.
Freeze at least 6 hours or overnight.
Beat cream and sugar in medium bowl to peaks.
Run knife around pan sides to loosen cake.
Release pan sides.
Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.)
Arrange candies on top.


Outdoor Quesadilla

Outdoor Quesadilla

Cheese quesadilla anyone? One of my favorite lunchtime treats cooked to perfection. Sitting outside and eating this cheesy treat is just one of the few highlights of my day.

Here’s an easy Cheese Quesadilla recipe:
4 (10-inch) flour tortillas
1 cup grated cheese, sharp Cheddar or Mexican blend
4 tablespoons butter
Sour cream (Optional)
Salsa (Optional)
Guacamole (Optional)

Lay the tortillas flat on a cookie sheet.
Sprinkle some of the cheese on 1 half of each tortilla.
Try not to get it too close to the edge.
Fold the tortillas in half over the cheese to make a half-moon.
Warm a skillet over low heat and add 1 tablespoon of the butter.
Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes.
Using a spatula, gently lift the edge so you can check.
When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey.
Use a spatula to transfer to individual plates or a large platter.
Repeat with remaining butter and tortillas.
Top them with the sour cream, salsa, and guacamole (as preferred).


Popsicle in Central Park

Popsicle in Central Park

Walking through Central Park in Manhattan on this beautiful day was absolutely fantastic. But it would honestly not have been as great had I not eaten this Reckless Rainbow Popsicle. It was a true flashback Friday for me today. Had not eaten one of these Pop Ups since I was just a little girl. It was a good day.

Try this great Popsicle idea:
1 (3-ounce) package fruit-flavored Jell-O mix
1 unsweetened, flavored soft drink mix package
1 cup white sugar
1 cup boiling water

In large pitcher, combine gelatin, soft drink mix, sugar and boiling water.
Stir until powders are dissolved.
Add enough cold water to make 2 quarts.
Pour into 3 oz. paper drinking cups and freeze until hardened.