It Is Well With My Soul

I just discovered Paula Deen's new (to me) site today.  My husband and I are learning to make smoothies and, in honor of Mrs. Deen, I am posting her recipes.  Doesn't she look fabulous!  We're so glad to have you back with us, Paula!

Jack's Favorite Smoothie from Paula Deen

Jack’s Favorite Smoothie

 

 Recipe Courtesy of Paula Deen

Servings: Makes 2 smoothies
Difficulty: Easy

Ingredients

1/4 cup low fat greek yogurt
1 cup apple juice
1 banana, cut into chunks
1 cup frozen mixed berries
½ cup frozen pineapple

Directions

Add all ingredients to a blender and blend for 1 minutes until smooth.

Peachy Ginger Smoothie Recipe from Paula Deen

Peachy Ginger Smoothie

 

Recipe Courtesy of Paula Deen

Servings: Makes 2 smoothies
Difficulty: Easy

Ingredients

1 cup cold water
1 cup frozen peach slices
½ cup frozen strawberries
½ inch piece ginger
Juice of 1 lime

Directions

Add all ingredients to a blender and blend until smooth, about 1 full minute. Add a little water if you need to loosen it up.

Paula Deen's Smoothie

Good Morning Green Smoothie

 
Recipe Courtesy of Paula Deen

Servings: Makes 2 smoothies
Difficulty: Easy

Ingredients

1 1/2 cups coconut water
1 banana, cut into chunks
½ cup frozen mango
½ cup frozen pineapple
3/4 cups baby spinach
3/4 cups kale, stems removed, roughly chopped

Directions

Add all ingredients to a blender and blend until smooth, about 1 full minute. Add a little water if you need to loosen it up.

Fried Egg and Avocado Sandwich

  Recipe Courtesy of Paula Deen

Servings: 2 servings
Prep Time: 5 min
Cook Time: 10 min
Difficulty: Easy

Ingredients 

4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced

Directions

In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.
In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.
In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.

Herbed Goat Cheese Sandwiches

Serves:
40 to 45 sandwiches

Ingredients
For the spread (makes 2 1/3 cups):

8 ounces cream cheese, at room temperature
10 1/2 ounces Montrachet or other mild goat cheese, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons milk, half-and-half, or heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sandwiches:

2 loaves 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled

Directions

For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.

To make the sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber in thin rounds and arrange on half the bread slices. Top with the remaining bread. Press slightly, trim off the crusts, and cut the sandwiches into halves, thirds, or triangles.