Green Smoothie

2 cups baby spinach
1 banana (frozen for that creamy ice cream effect)
1 cup strawberries
About a cup of water, or just enough to blend to desired consistency
Raw agave, honey or stevia to sweeten
Blend and pour

Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

FOR THE CUPCAKES:
1 cup All-purpose Flour
¼ cups Unsweetened Cocoa Powder
½ teaspoons Baking Soda
¼ teaspoons Salt
6 Tablespoons Unsalted Butter, Softened
¾ cups Granulated Sugar
2 whole Large Eggs
1 teaspoon Vanilla
½ cups Milk
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FOR THE FROSTING:
½ cups Unsalted Butter, Softened
3 cups Powdered Sugar
1 teaspoon Vanilla
½ Tablespoons Unsweetened Cocoa Powder
3 Tablespoons Milk
Marshmallows And Chocolate Shavings To Garnish

Preheat oven to 350F. Line a jumbo muffin pan with 6 cupcake liners or you can also use 12 standard muffin cups.
In a medium bowl, combine flour, 1/4 cup cocoa, baking soda and salt. In a large bowl, beat 6 tablespoons butter and sugar until smooth. Beat in eggs and 1 teaspoon vanilla until fluffy. On low speed, beat in dry ingredients alternating with 1/2 cup milk, beginning and ending with dry ingredients.
Fill prepared liners 2/3 full with the batter. Bake at 350F for 20 minutes or until center is set. Remove cupcakes from pan and let cool.
For Frosting:
Beat 1/2 cups butter on medium speed until creamy. Slowly beat in powdered sugar until smooth. Add vanilla, cocoa and milk and mix until smooth.
Frost the cooled cupcakes and top with mini marshmallows and chocolate shavings.

Wisconsin Cauliflower Soup

Wisconsin Cauliflower Soup
(Copycat of Zupas)

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes. 

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

Peanut Butter, Banana, and Honey Cookies

Peanut Butter, Banana, and Honey Cookies
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats
Peanut Butter Honey Glaze:
3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey
Directions:
1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.
3. Slowly add in flour mixture until just combined. Stir in the oats.
4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.
Makes 2 1/2 dozen cookies
From Two Peas and their Pod