Recipe Share

Hey All,
While I'm lounging around the farm---scrapbooking, reading, drinking and eating---I thought I would leave a post of a few recipes for you. 

I made these for out pool drinks over Memorial weekend and then for my friends last Friday.
BBC's (Bailey's Banana & Colada)

1 1/2 oz. Bailey's

1 1/2 oz. Cream of Coconut

1 oz. Pineapple juice

half a banana

Mix together and blend with ice.

I---20 times this recipe---one can of the coconut is 10 times. I mixed everything in a pitcher. When it is time to serve, fill blender with ice and 2 bananas---then fill with Bailey's mixture. It will be slightly slushy. If you want it slushier, add less of the Bailey's mixture to the ice.

If you don't mix a batch, it takes forever to do them individually in the blender. I don't know how long you can keep the mixture, but I did have it in the refrigerator until the next day when the family was here. I just stirred it up before putting it in the blender. 

I haven't tried this one yet, but it sounds so easy.

5 Minute Jello Salad:

1 8 oz container of low fat Cool Whip

1 4 oz container of Strawberry Jello

1 12 oz container of fat free Cottage Cheese

1/2 pound of Strawberries, sliced

1 Banana, sliced

Put the cool whip and jello in a large mixing bowl and whisk until they are well blended and most of the jello dissolves into the cool whip.   Next fold in the cottage cheese, strawberries and bananas.  Stick into the refrigerator until you are ready to eat!

And lastly, by the time you read this, I will have already made these Creamed Corn Butter Dips. I got this recipe from one of the blogs I follow. You can see it at Plain Chicken. They always have good recipes.

Creamed Corn Butter Dips

1/2 cup butter

2 cups Bisquick

2 eggs

1 can (14 3/4 oz.) creamed corn

Preheat oven to 350. In an 8x8 pan, melt butter. Set aside. Mix remaining ingredients and pour on to melted butter. Bake for 25-35 minutes until golden brown. Cool slightly and cut in to squares.

It can't get any easier that that!! I only do easy things these days. That's why I like to share the recipes.