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Diet cookie, you say? Can there be such a thing? Absolutely! These scrumptious Peanut Butter Banana Oatmeal Cookies have no added sugar, reduced fat, and plenty of healthy dietary fiber. They weigh in around 110 calories each, which is a mere trifle when compared with most cookies you can make or purchase. The best part is their taste – the sweet, rich flavors of peanut butter and maple syrup mingle with banana and raisins for a diet cookie you simply can’t beat.

Diet cookies are sometimes made with no eggs, which has the effect of reducing the calories a bit, as well as lowering the cholesterol content. This recipe is egg-free by nature, but there are a number of things you can use in place of eggs in most of your favorite cookie recipes. One very simple way to replace an egg is to combine two tablespoons of water with one tablespoon of oil and two teaspoons of baking powder. Mix them all together well with a whisk before adding to your recipe. Not only do these ingredients work well in place of eggs in most cake and cookie recipes, but they’re absolutely calorie free. Another trick is to use one half of a ripe banana mashed well with half a teaspoon of baking soda to replace an egg. This method doesn’t reduce the calories much, but absolutely reduces the fat and cholesterol in the recipe, and has the effect of adding a little bonus potassium to your baked goods.

Diet Cookie Paradise Peanut Butter Banana Oatmeal Cookies


1/3 cup peanut butter (use reduced fat and sugar varieties for an even healthier cookie)
2 bananas, ripe
1 1/2 teaspoons vanilla
2 tablespoons milk or soymilk
2 tablespoons sugar-free maple syrup
2 1/2 cups quick cooking oats
1 teaspoon cinnamon
1/3 cup raisins
1/4 cup flour


Preheat the oven to 350 degrees. In a large bowl, mash the bananas with a fork until fairly smooth. Add the peanut butter, milk product, vanilla, and maple syrup and mix well. Add the remaining ingredients and stir until well combined.

Drop heaping teaspoons of the dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until the bottoms turn golden brown.

Check out my other diet dessert recipes, or another of my healthy living articles, 5htp benefits for fibromyalgia.

Who doesn’t love bananas? Not only can they be eaten raw, some varieties can also be boiled, fried or slathered with caramelized sugar to make for a sweet dessert. They are a rich source of potassium, Vitamin C and fiber but have none of the sodium, fat or cholesterol. It’s a great fruit to have around since it helps the body to defend and heal against infections and aids in the synthesis of the connective tissue.

It also facilitates better iron absorption essential to the formation of blood. The good news does not stop there, however. Bananas help build muscles and synthesize protein even as it reduces the risk of hypertension, stroke and other cardiovascular illnesses. Sucrose, fructose and glucose are present in bananas which gives individuals an added boost of energy. It also helps in the formation of antibodies in the immune system even as it enhances normal central nervous system functioning. And because no other fruit known to man contains more digestible carbohydrates than bananas, this is one of the best snacks to have around for those on the road to weight loss. Bananas are also great for settling an upset stomach.

While most everyone loves to eat a ripe banana as is, turning them into great smoothies is another alternative to making the most of this tropical fruit. Even overripe bananas can still be frozen to make great smoothies that your children will love.

Here are some delicious banana smoothies that you can make at home. While the fruit is already sweet on its own and rarely need sweeteners, you can still add a bit of sugar for added sweetness. You can also try honey or maple syrup instead of sugar. Feel free to add on and expand on this recipe by combining bananas with other fruits.

Very Basic Banana Smoothie

For this very simple smoothie, all you need is 1 ½ frozen bananas, some ice and 8 ounces of milk. Pour everything into a blender or smoothie maker and blend to the desired consistency. If you want a thicker smoothie, simply add more bananas to your mixture.

Basic Banana Smoothie

You will need one ripe banana (peeled and sliced in half), a cup of ice, a cup of milk, a tablespoon of sugar or 4-5 tablespoons of honey to sweeten, a cup of yogurt and half a teaspoon of vanilla extract. Put in the sugar or honey, milk, yogurt and ice into the blender or smoothie maker and blend well until no ice chunks remain. Add the banana and the vanilla extract and blend some more to the desired consistency. Pour in a tall glass and drink immediately.

Tropical Banana Smoothie

This recipe calls for guava juice. Try to find a low calorie one from your grocery store. The ingredients are 2 frozen bananas, one cup of guava juice, one cup of orange juice (preferably freshly squeezed), one cup lowfat vanilla yogurt and some ice cubes. Pour all ingredients into a blender or smoothie maker and blend until well done. Pour into a tall glass and serve!

Also, make sure that you look over this Blendtec blender review and grab this Blendtec discount code.

During the week of Passover, I tend to make several kugels. They are great as a side dish for dinner. They are easy to pack for lunches and often you don’t even need to heat up the leftovers.

I’d like to share a few different fruity kugels you can make during Passover. This first one uses pineapple for a really sweet and fruity taste.

3 cups matzah farfel
1 can crushed pineapple
2 cups applesauce
1 stick of butter or margarine
5 eggs
4 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon salt

Wet three cups of matzah farfel. Separate the five eggs. You’ll use both the yolks and the whites, but you’ll use them separately. Melt the butter.

In a bowl, beat together the egg yolks, salt, sugar and butter. Pour this into the bowl with the matzah farfel. Add in the applesauce, cinnamon and pineapple.

Beat the egg whites until stiff. Add them into the remaining ingredients and mix. Pour into casserole dish. Sprinkle with cinnamon and bake at 350 degrees for forty minutes.

If you don’t have applesauce, you can chop up apples. It will provide the same flavor. Use two or three apples depending on size. Peel and chop.

This next recipe also has pineapple in it, but then you additionally add in other fruits:

¾ cup matzah meal
1 can crushed pineapple (do not drain)
3 apples
½ cup oil
2/3 cup sugar
8 eggs
1 pound of prunes
½ pound of apricots

Chop up the prunes and apricots, set aside. Peel and grate the apples, set aside. In a bowl, combine the eggs, oil and sugar, set aside. In a separate bowl, combine the pineapple, apples and matzah meal. Now combine the matzah meal mixture and the egg mixture. Mix thoroughly. Finally, fold in the prunes and apricots. Pour into casserole dish and bake at 325 degrees for forty five minutes.

This recipe does not call for cinnamon. If you like the added taste of cinnamon in your kugels, add in one teaspoon. Add it into your egg mixture bowl.

I’ve also seen this recipe using raisins and peaches, in place of the prunes and apricots.

I also have seen a recipe where you wet matzah sheets and use them as a base on the bottom of a casserole dish. You then make the filling with your fruits and eggs.

These kugels are both very sweet. If you find they are sweeter than you enjoy, cut out a bit of the added sugar. The fruits have their own natural sugars in them already.

Whatever combinations you choose to use, you almost never go wrong with a good kugel.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at

Over the holidays, Victor and I had a wonderful opportunity to experience first hand the majestic beauty of Yosemite National Park. From the snow covered roads (yes, there was someone to help us with our chains!) to the glory of Half Dome’s snow cap, nature’s display of scenery was breathtaking. Inspired by this beauty, here are a couple of fruit salad recipes for a natural winter fruit salad.

Even in winter, fruits can be fun and delicious. Here are two options for easy-to-make winter fruit salad. One recipe is from Martha Stewart and the other recipe is from Both fruit salad recipes call for ingredients that are easy to find and both salads take little time to make.

Winter Fruit Salad

1 Pink Papaya
1 Yellow Papaya
1 Pint of Fresh Strawberries
1 Lime Halved
Fresh Mint for Garnish

Remove the skin and seeds of the papayas and cut them in quarters or vary the look of the salad by cutting one papaya in 1-inch chunks and the other in 1-inch strips.

Wash the strawberries, remove the stems and cut in half.

Toss the fruit in your favorite serving bowl, squeeze the lime on top and garnish with mint.

Here is a second option for a winter fruit salad.

4 Seedless Oranges peeled
3 Pink Grapefruits peeled
1 Pineapple cored, skin removed and cut into quarter inch cubes
2 Star fruits cut to accent the shape of the fruit
Pomegranate Seeds

Remove the white pith from the oranges and grapefruits; quarter the fruit lengthwise and cut into 1/4-inch slices. Toss with the pineapple, star fruit and pomegranate seeds in a bowl and serve.

As a side for your fruit salad recipes, serve them with plain or vanilla yogurt (Greek yogurt is a great option as well) or add some additional eatable natural beauty to your buffet by making “fruit cups” with a piece of bib lettuce or sometimes called Boston lettuce.

You can always hallow out a watermelon and create a basket to place the fruit in or take the fruit and create different shapes and sizes using a melon baller. And don’t forget about a Madeline, it also works great for creating textured sliced fruit!

Another fun way to display your winter fruit salad is in a bowl made of ice. You can also decorate your ice bowl by freezing flowers, or herbs such as rosemary, mint and basil or sliced citrus such as lemons and oranges in the ice as well.

I hope you enjoy the rest of the winter and try one of these fruit salad recipes for a winter fruit salad. Until next time, remember the Budget Bash mantra: make it simple, stylish, fun and economical to all!

Andrea Wyn is owner of A Wynning Event, a Los Angeles wedding and special event management company. She is a marketing & special event planner with over 15 years of experience and for the past ten years, she has been the event planner for the Screen Actors Guild Awards(R). She has taken her knowledge and special event experience and written an easy-to-read book called Budget Bash where you can find more ideas and helpful tips on event planning including menus, decor, budgets, timelines, florals and more.

As lots of people have started cooking more at home, the thirst for new recipes is on. Yet, what most people don’t realize is that old cookbooks are filled with fantastic recipes that our grand parents and great grand parents grew up eating. When it comes to the main meal of the day, vegetables were not in abundance. Unless one lived on a farm, the western diet was primarily starch and meat. Bread, potatoes, beef, mutton, and pork were the daily fare.

Desserts played a major part in the lives of our distant relatives, and puddings were the most popular. Made with suet, the fatty tissue that covers mutton and beef organs, these puddings were primarily steamed and served with a sauce or home made ice-cream.

This fabulous recipe dates to the late 1800s. All of the ingredients can be prepared the day before, except the beating of the eggs. It will serve a large gathering. For less, adjust the quantities.


8 eggs
2 pts milk
1lb stale bread (or 1/2lb bread and 1/2lb flour)
1 lb sugar
1 lb suet (or 1 lb unsalted butter)
1 lb currants
1 lb raisins
Grated fresh nutmeg
Grated rind of lemon or orange
1 gls brandy
1 glass wine
Dash salt

Beat eight eggs very lightly; add a pint of milk and beat; gradually stir in a pound of stale grated bread. If you don’t have a pound of stale bread, use ½ lb of bread and ½ lb of flour. Slowly add a pound of sugar. Slowly, and alternately, add 1 lb suet (or 1 lb unsalted butter) 1 lb currants and 1 lb raisins. The fruit must be well sprinkled with flour to prevent its sinking to the bottom. Stir the mixture smartly. In the last place, add two grated nutmegs, a spoonful of mingled cinnamon and mace, the grated rind of an orange or a lemon, a glass of brandy, a glass of wine, a teaspoonful of salt, and, finally, another pint of milk.

Stir, and stir faithfully, the whole mixture. This is where the family comes in. Everybody takes a turn stirring. If the mix is not thick enough, add more bread or flour – if it’s too thick, the pudding will be heavy and hard. Put the mixture in a greased pudding dish. Cover with a layer of waxed paper and a layer of aluminum foil, both with a fold in the middle to allow expansion of the pudding during steaming. Tie the paper and aluminum foil with kitchen string.

Boil for approximately six hours.

Have some blanched, sweet, almonds cut in slices, and some lemon rind sliced thinly. Decorate the outside of the pudding.

Serve with a sauce made of drawn butter, wine, and nutmeg.

Eat with wine.

Drawn butter is simple to make. Expand your puddings; we have some best pudding recipes.

If you’ve never made smoothies before, you’ll be amazed at how easy it is to make them. All you need is a good blender to make a nutritious smoothie. When you make a smoothie at home, you have complete control over the ingredients that you want to add. Read on to find out what these nutritious drinks have to offer and learn how to make healthy smoothies.

Some Smoothie Benefits
For Energy – If you’re feeling tired a high-carbohydrate and high-protein smoothie can keep you energized and alert.

To Detoxify – Smoothies can remove toxins from your body. You can find smoothie recipes to cleanse and purify your body.

For Weight Loss - Low-calorie and low-fat smoothies are best for weight watchers. They provide essential nutrients and help burn body fat.

Boost Immunity – Smoothies can build your immune system and help you ward off colds, the flu and other infections.

To Beautify – Fruits and vegetables make delicious smoothies that are packed with vitamin and antioxidants for clear smooth skin and shiny hair.

Smoothie Recipes for Energy
If you’ve been feeling tired and drained lately you will want to know how to make healthy smoothies to boost your energy. A smoothie recipe that’s high in carbohydrates will make you feel active and alert again. Simply combine all ingredients called for in the recipe and blend until smooth.

Banana Cocoa Smoothie
This creamy chocolate-flavored smoothie is high in protein. It will keep you awake and alert all day.

  • 1 cup frozen banana, cut into pieces
  • 1/2 cup chilled silken tofu
  • 1/2 cup milk
  • 3 tbsp cocoa powder
  • 1 tsp flaxseed powder


Creamy Fruit Smoothie
This smoothie contains a variety of fruits to wake you up in the morning. It’s easy to prepare and will keep you energized throughout the day.

  • 1/2 cup banana, sliced
  • 1/2 cup papaya, cut into pieces
  • 1/2 cup pineapple juice
  • 1 tsp brewer’s yeast
  • 1 tsp flaxseed oil


Berry Smoothie
Prevent muscle fatigue and weakness with the fruits in this recipe. This smoothie is high in magnesium for normal nerve and muscle function.

  • 1 cup strawberries
  • 1/2 cup grapefruit juice
  • 1/2 cup low-fat frozen vanilla yogurt
  • 1/2 cup silken tofu
  • 1 tbsp almond butter
  • Honey to taste (optional)


Tips for Making Healthy Smoothies
Smoothies allow you to decide what ingredients you want to add. You can use almost any kind of fruit or vegetable that you like. Whole fruits and vegetables are best because of their fiber content that keeps you feeling full. In addition, the fiber regulates the release of sugar to the blood stream.

Milk, yogurt and tofu can boost the protein content of your smoothie and improve the taste and consistency. You can also add crushed ice for a thicker smoothie. Don’t be afraid to experiment and learn how to make healthy and delicious smoothies.

Visit now to learn much more about smoothies.


Will Make Enough For Eight Servings

21 oz of pie filling, apple or cherry
1/3 c sugar, brown, packed
1/2 t cinnamon
1/4 t nutmeg
2 T lemon juice
1/2 pk cake mix, yellow (18.5 oz)-approx, 2 cups
1/2 c butter (or margarine), cut in slices
1 whipped topping (or ice-cream)

Grilling & Cooking Directions:

1. Spray a nine-inch baking pan with PAM. Next pour pie filling into 9-inch baking pan Once completed sprinkle with brown sugar and cinnamon and nutmeg and lemon juice. Next Sprinkle cake mix over pie filling to cover. Dot with butter slices.

2. After all the ingredients are mixed preheat grill on medium for 10 minutes, and then turn left side of grill off and invert a baking pan on left cooking grid. Place baking pan on inverted pan. Close lid and bake for about 55 to 65 minutes, or until lightly browned and bubbly.

3. Let your grilled apple crisp stand until warm. Lastly serve your pie and top it with some whipped cream/topping or ice cream.

Great for when you are enjoying a beautiful sun set on a summer night plus when you just want to be outside. I hope that you enjoy the apple crisp as a grilled version. Feel free to let me know how you like it and be sure to look at other articles for more recipe ideas to impress yourself with your cooking abilities and your family member with your cooking abilities also. Hope you like this recipe!

MyHomeCookware enjoys cooking for our families and friends. We enjoy sharing things that we have learned from our time in the kitchen and our recipes. For ideas on some other recipes visit us we have other cookie recipes. Also you will find some great grilling recipes.

Every summer when our blueberries come into season, I look forward to taking my family to our local orchard to pick luscious berries and for some family fun. Once we are done spending the afternoon at the orchard, I lug my berry haul back home and get busy canning some delicious jam. Both of these canning recipes require your basic canning supplies, pint sized mason jars and a water bath canner.

Tips: You always want to start out with fresh, ripe and undamaged blueberries. Wash and remove any debris before beginning the recipe. To get your jam to set up properly, follow the recipe and cooking times precisely. Once your jam has been processed properly, it will keep for up to one year.

Blueberry and Rhubarb Jam Recipe

8 cups freshly picked ripe blueberries

4 cups fresh rhubarb, chopped into 1″ pieces

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1 cup water

4 cups granulated sugar

In a large stock pot, combine together the blueberries, chopped rhubarb, grated lemon rind, lemon juice and water. Bring the mixture to a rapid boil, stirring often. Once it is boiling, reduce the heat and simmer for 9-10 minutes. Stir in the granulated sugar. Turn the heat back up and bring it to a boil again and boil the mixture for 12 minutes, stirring constantly to prevent scorching. Remove mixture from heat and skim off foam. Stir with a non-stick silicone spoon to ensure that all berries are evenly dispersed in the mixture. Use a ladle and fill your clean and sterilized pint sized mason jars. Seal jars and place them into the water bath canner and process jars for 5 minutes. This recipe will make 4 pint sized jars.

Spicy Blueberry Jam Recipe

2½ pints fresh and ripe blueberries

1 tablespoon fresh lemon juice

½ teaspoon ground nutmeg

5½ cups granulated sugar

¾ cup water

1 box (1¾ ounces) powdered pectin

Clean and wash berries and place them into a large mixing bowl. Using a potato masher or mallet, crush them. Place crushed berries into a large stock pot and stir in the lemon juice, ground nutmeg and water. Stir in the pectin and bring the mixture to a full boil over medium high heat, stirring often. Stir in the granulated sugar and return mixture to a boil and boil for 90 seconds. Remove from heat and skin off foam. Ladle jam into clean and sterilized pint sized mason jars. Seal jars and place them into your water bath canner and process for 5 minutes. This recipe will make 4-5 pint sized jars.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. Shelly is the owner of the popular foodie blog called Shakin ‘N Bakin in the Kitchen at where you can find free cooking articles, tips, menu ideas and free recipes.

Bananas are one of my favorite fruits to enjoy and I love how versatile bananas can be when cooking with them or baking with them. When it comes to their nutritional information they are high in potassium, vitamin C and they are a great source of dietary fiber.

When Bananas are on sale at our local food market I like to purchase them in bulk and make some homemade banana butter and jam. The following two recipes are really easy to prepare and taste delicious. You will need some basic canning supplies, mason jars and a water bath canner to make them. Once they are made, label your mason jars with the name of the contents, the expiration date and store them in a cool, dry and dark place. When properly processed…they should keep for up to 1 year.

Tips: You want to measure out your ingredients carefully and in the exact amounts given in the recipes. When cooking the mixture, follow the time guideline exactly as stated to ensure that your products set up properly. Every water bath canner has different processing times so please follow the times recommended in your instruction booklet.

Banana Butter Recipe
3 cups of ripe bananas
1/4 cup fresh or bottled lemon juice
1/4 cup maraschino cherries, finely chopped into small pieces
6 1/2 cups granulated sugar
1 (6 ounce) bottle of liquid pectin

In a large mixing bowl, mash down the bananas with a fork or a potato masher. When you have 3 firmly packed cups of fruit pour it into a large saucepan or stock pot. Stir in the lemon juice, finely chopped cherry pieces and the granulated sugar. Bring the mixture to a full boil, stirring constantly. Boil the fruit mixture for 1 minute and then remove from heat. Stir in the liquid pectin. Ladle mixture into clean sterilized mason jars. Seal and process your jars in a water bath canner for 10 minutes or according to your canner’s instructions for canning jam.

Banana Jam Recipe
5 ripe bananas
3 tablespoons of fresh lime juice
2/3 cup fresh orange juice
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt

In a large mixing bowl, mash down the bananas with a fork or potato masher. Pour the fruit into a large saucepan or stock pot. Stir in the fresh lime juice, orange juice, granulated sugar, vanilla extract and salt. Bring mixture up to a full boil over medium-high heat, stirring often and then reduce heat to low. Simmer the fruit mixture over the low heat for 25 minutes or until it begins to thicken. Ladle the mixture into clean and sterilized mason jars. Process the jars in your water bath canner for 7 minutes or according to your canner’s instructions.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. Shelly is the owner of the popular foodie blog called Shakin ‘N Bakin in the Kitchen at where you can find free canning recipes, cooking articles and tips.

Cinnamon Apple Butter Recipe

16 cups prepared applesauce

1/2 cup white vinegar

3 lb. granulated sugar

2 1/2 tablespoons ground cinnamon

1 teaspoon ground cloves

When I make this recipe I use 2 large baking dishes. In a large mixing bowl, combine together the applesauce, white vinegar, granulated sugar, ground cinnamon and ground cloves. Pour mixture into your baking pans and bake in a preheated 325 degree oven for 2 1/2 to 3 hours. You will need to stir the mixture once or twice every 30 minutes to keep it from sticking and scorching. Once done, ladle mixture into clean sterilized pint-sized glass mason jars. Process jars in your water bath canner for 10 minutes or according to your canner’s directions.During the Summer and Fall months I enjoy harvesting the fruits and vegetables that we grow in our garden every season. Once our food is harvested…I like to get busy in my kitchen canning a variety of relishes, soups and fruit butters.

Canning is not a difficult process like most people think and it can be learned in just a few short hours if you are a beginner. Canning is a great way for you to preserve your garden harvest to use during the next year…since most canned items will last for 1 year if properly processed.

The following three recipes are my family’s favorite fruit butter recipes. You will need a water bath canner and basic canning supplies to make them. I recommend processing them in 1/2 pint or 1 pint sized mason jars.

Cinnamon Peach Butter Recipe

18 medium sized peaches to make pulp


2 teaspoons ground cinnamon

4 cups of granulated sugar

To make pulp: Wash and remove any bad spots. Scald fruit in hot water and remove peel and pit. Once cool enough to handle, chop fruit into small pieces. In a large stock pot, add in your fruit pieces and just enough water to keep them from scorching and sticking. Cook pulp over medium heat until soft. Run the pulp through a food mill and place back into your stock pot. Stir in the granulated sugar and ground cinnamon. Simmer the mixture on low, stirring often to prevent sticking. You will want to simmer it for only a few minutes until it thickens up. Once done, remove from heat and ladle into hot sterilized 1/2 pint glass mason jars. Process the jars in a water bath canner for 10 minutes. This peach butter will last for up to 1 year if properly canned.

Cinnamon Apple Butter Recipe

16 cups prepared applesauce

1/2 cup white vinegar

3 lb. granulated sugar

2 1/2 tablespoons ground cinnamon

1 teaspoon ground cloves

When I make this recipe I use 2 large baking dishes. In a large mixing bowl, combine together the applesauce, white vinegar, granulated sugar, ground cinnamon and ground cloves. Pour mixture into your baking pans and bake in a preheated 325 degree oven for 2 1/2 to 3 hours. You will need to stir the mixture once or twice every 30 minutes to keep it from sticking and scorching. Once done, ladle mixture into clean sterilized pint-sized glass mason jars. Process jars in your water bath canner for 10 minutes or according to your canner’s directions.

Cinnamon Pumpkin Butter Recipe

3 1/2 cups canned pumpkin puree

2 1/2 cups brown sugar

2 teaspoons lemon juice

1 teaspoon grated lemon rind

1 1/2 teaspoons ground cinnamon

1/2 teaspoon allspice

1/2 cup water

In a large stock pot, combine together the canned pumpkin, brown sugar, lemon juice, lemon rind, ground cinnamon, allspice and the 1/2 cup of water. Bring the mixture to a boil using medium to high heat. Once it reaches a boil, turn the heat down to low and simmer mixture for 20-25 minutes. You will need to stir the mixture often to prevent sticking and it’s done when it has thickened up. Ladle the mixture into clean sterilized pint-sized glass mason jars. Process jars in a water bath canner for 10 minutes.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. Shelly is the owner of the popular online foodie blog called Shakin ‘N Bakin in the Kitchen at where you can find FREE menu ideas, cooking articles, tips and free recipes!

You can freeze all sorts of delicious fruits from the tropics. If you are pressed for time and need a tasty meal quickly, fruit smoothie recipes serve the purpose well. The one thing you are going to need to make your smoothie is a strong electric blender. The only other items you need are a glass and a spoon. To get your smoothie tasting delicious and tickling your taste buds, you need to select the best flavors of ingredients to add to the mix.

Strawberry-Kiwi Smoothie

A great fruit to start with is red frozen strawberries. You can easily buy frozen strawberries at any grocery store. You can also look at throwing in green frozen kiwis. You can find these at almost any grocery store. If frozen is not available, look at using fresh ingredients. You can check the label on the packages you buy to see the high level of nutrients in these fruits.

First add one cup of crushed ice into the blender for the kiwi strawberry smoothie. Next you’ll need to add one cup of frozen kiwi slices and one cup of the frozen strawberry and add both of those into the blender. A great extra touch can be had by adding a tablespoon each of honey and lime juice. These ingredients help to enhance the flavor of the kiwi. Blend at a high speed until everything is fully crushed. An additional option would be to add a teaspoon of a fifteen percent volume alcoholic beverage. Blend in the adult beverage if you chose to add one.

Next you’ll want to slice up a lemon and add one sliver to your glass. Now you’re ready to pour out your delicious smoothie. You’ll probably need two glasses. You’ll certainly get at least 2 servings out of this recipe.

Mango-Papaya Smoothie

Frozen mangoes tend to be yellow in color and make a fantastic ingredient for a fruit smoothie. Most grocery stores around the world have frozen mangos to choose from. A good combo fruit to go with the mango is frozen orange colored papaya. Almost all grocery stores will carry this ingredient as well. The nutrition facts will show the value of these products in their frozen form.

For the mango/papaya smoothie, insert 1 cup of crushed ice into a blender. Place one cup of frozen mango slices, take the frozen papaya slices, measure one cup and place it all in the blender. Add a tablespoon of lime juice, and a table spoon of sugar. A sweeter taste will bring out the papaya flavor Blend at high speed until fully crushed. An additional option would be to add a teaspoon of a fifteen percent volume alcoholic beverage. Make sure you blend the alcohol in also.

Get a slice of a pineapple, create a small slot with a sharp knife, slip it on and secure it on the glass. You can then pour your fresh smoothie into two glasses. This recipe makes enough for two people.

There are many options for making fruit smoothies using either fresh or frozen fruits. You are limited only by your imagination and what you can find in the grocery store of course! has a ton of fruit smoothie recipes using all kinds of wild fruits. You’ll also find detailed blender reviews of the best blender models, so that you can mix your smoothies up great.