A Very Intense Fruit Smoothie

• 1 (10 ounce) package frozen mixed berries
• 1 (15 ounce) can sliced peaches, drained
• 2 tablespoons honey

In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth.

Zucchini Bread

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Spanish Rice with Bacon

6 bacon strips, diced

1 tablespoon canola or vegetable oil

1 medium onion, chopped

1 cup uncooked long grain rice

1 3/4 cups water

2 large tomatoes, chopped

1 medium green pepper, chopped

2 jalapeno peppers, seeded and chopped*

1 teaspoon chili powder

1/2 teaspoon salt

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

Green Beans and Potatoes

• 3 cups thinly sliced potatoes
• 2 cups frozen green beans
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1 teaspoon vegetarian Worcestershire sauce
• 1 cup vegetable broth, divided
• 1 teaspoon cornstarch
• 1/4 cup chopped fresh parsley
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• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender. In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

Bacon and Cheddar Stuffed Mushrooms

• 3 slices bacon
• 8 crimini mushrooms
• 1 tablespoon butter
• 1 tablespoon chopped onion
• 3/4 cup shredded Cheddar cheese
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• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees F (200 degrees C). Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese

Green Tea Layer Cake

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons powdered green tea
• 1 1/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 cup plain yogurt
• 1 1/2 teaspoons vanilla extract
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• 1 1/4 cups confectioners' sugar
• 2 teaspoons powdered green tea
• 2 tablespoons butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk
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• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans. To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth. To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

Strawberries filled with Cream

16-18 large strawberries

1/3 cup mascarpone cheese

1/3 cup (80 ml) heavy whipping cream

2-3 (24-36 grams) tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

You want the strawberries to sit flat.  So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they  will stand upright when placed on your serving tray.  With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry.  (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals".  Set aside while you make the cream filling.

In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form.  Add the sugar and vanilla and continue to whip until stiff peaks form.

Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip).  Pipe the cream into the strawberries.  If not serving immediately, cover, and place in the refrigerator until serving time.