Smoothies make a sweet treat

Hey Mom, do you need a quick idea for a summertime treat or after-school snack? Fruit smoothies are easy and fun. Let the kids design their own flavors, or scroll down for a few of our favorite recipes.

3-2-1 Smoothies!
3 — The third-best thing about making smoothies is that you don’t need to run to the store: If you’ve got a cup of yogurt, a handful of frozen berries and an overripe banana, you’ve got a smoothie. Or, maybe you open the fridge and find just two gulps of orange juice and the last scoop of vanilla ice cream: Voila! Creamsicle.
2 — The second-best thing about making smoothies is that they’re delicious.
1 — Best of all? You just cleaned out the fridge.

It’s OK to experiment:

• Try using different juices, including vegetable juices.
• Add a handful of carrot or celery slices. Once it’s blended, the kids will never know they’re eating vegetables.
• Add a scoop of peanut butter.
• Substitute milk for juice, or juice for milk.
• 8-ounce servings are too large for young kids. Make popcicles with leftover mix.

PURPLE COW

Ingredients
1 cup milk, plus more if needed
1 cup frozen or fresh blackberries
2 ice cubes
1 cup yogurt
2 tablespoons sugar
A few drops of vanilla

Directions
In a blender, puree the berries with the ice cubes and milk. If you like, strain the mixture into a bowl to remove the seeds. Rinse the blender. Pour the mixture back into the blender. Add the yogurt, sugar and vanilla, blending the mixture until smooth. If it’s too thick, add more milk. Makes three 8-ounce servings; serve immediately.

ORANGE-YOU-GLAD-WE-DIDN’T-SAY-BANANA JULIUS

Ingredients
1 banana
1/3 cup frozen orange juice concentrate
1/2 cup water
1/2 cup whole milk
1/2 teaspoon vanilla extract
5 or 6 ice cubes

Directions
Combine all ingredients in a blender. Cover and blend until smooth, about 30 seconds. Three servings; serve immediately.

FUNKY MONKEY

Ingredients
1 cup vanilla yogurt
3/4 cup chocolate milk
1 banana, cut into chunks and frozen
1/4 teaspoon vanilla extract

Directions
Combine all ingredients in a blender. Cover and blend until smooth. Three servings; serve immediately.

Book shop hosts cookie contest

Out On A Whim Children’s Book Store will host a decorated cookie contest at 3 p.m. Friday, Dec. 12.

For a chance to win a free book, children should bring in a batch of cookies they’ve decorated with holiday cheer. Store-bought cookies must be hand decorated by the child to qualify. The kids will vote to decide the winner.

Out On A Whim is located at 108 S. Third Ave. in Yakima. For more information, call 576-3635.

Trail Mix

Ingredient ideas:
Dry snacks: low-sugar cereal, small pretzels, mini rice cakes, animal crackers.
Dried fruits: raisins, cherries, apricots, coconut flakes.
Nuts and seeds: Peanuts, almonds, pecans, cashews, pumpkin seeds, sunflower seeds.

Directions: Combine any or all of these ingredients into an airtight container and toss gently to mix. Stores for weeks.

Dutch Oven Peach Cobbler

from the cabin of Janet Gallant

Ingredients:
1 lg can sliced peaches
1 pkg white or yellow cake mix
1/4 lb butter (1 stick)

Directions:
Prepare charcoal (abt 35 pieces) for dutch oven cooking. Rub inside of the dutch oven with cooking oil, place 8 pieces of hot coals under the dutch oven, and 20 pieces on the lid.

When the oven is hot, pour peaches and juice into the oven. Add the dry cake mix on top of the peaches. Cut the butter into pats (small chucks) and place on top of the cake mix. Lightly dust everything with cinnamon. Place the lid back on the oven and bake for 40 minutes.

Check cake with a clean straw or knife: Sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake another 10 minutes. Check again.

Ice Cream in a Bag

from the cabin of Janet Gallant

Ingredients:
1/2 cup milk (doesn’t matter what kind; chocolate milk makes chocolate ice cream)
1 Tbsp. sugar
1/4 tsp. vanilla (try other flavors)
zip-lock freezer bags (pint and quart sized)
rock salt
ice

Directions:
Add these to a pint-size zip-lock freezer bag; zip closed. Place that bag in a larger (quart or bigger) zip-lock bag. Add ice to fill larger bag 1/2 way, plus 6 tablespoons salt (rock or regular). Zip that one closed and shake, turn, toss and mix the bag. In about 5-10 minutes you will have cold hands and yummy ice cream!

Janet’s Tips: Don’t try to double this recipe, as it doesn’t seem to work. Rinse all of the salt off of the small bag before you open it. BE SURE TO USE FREEZER BAGS; the others are too thin. Hold onto the zipper part of the bag at all times. The bag does get cold, so gloves are recommended. Kids will have jumping around and shaking the bags. The ice cream thickens and you’ll need to eat it with a spoon. Melts very fast.