Everything But The Kitchen Sink Smoothies Recipes

EVERYTHING-BUT-THE-KITCHEN-SINK SMOOTHIES

Everything-But-The-Kitchen-Sink Smoothies image

Make eating your fruits and veggies fun by whipping up this better-for-you smoothie loaded with fresh spinach and banana.

Provided by Betty Crocker Kitchens

Categories Beverage

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

1/2 cup almond milk
3 cups packed baby spinach
2 tablespoons lemon juice
1 tablespoon honey
1 banana, chopped, frozen
1/2 cup ice cubes

Steps:

In blender, place all ingredients. Cover; blend on high speed until smooth.
Pour into 2 glasses. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Smoothie, Sodium 75 mg, Sugar 18 g, TransFat 0 g

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES

A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies image

This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more - They're chewy, crispy, crunchy and fabulous! No one could get enough! I just had to share this with you all! Enjoy!

Provided by melissa

Categories Desserts Cookies Spice Cookie Recipes

Time 1h10m

Yield 60

Number Of Ingredients 18

Ingredients

1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
1 ½ cups packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 ½ teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
½ cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Nutrition Facts : Calories 134.8 calories, Carbohydrate 18.5 g, Cholesterol 14.4 mg, Fat 6.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 96.9 mg, Sugar 12.1 g

EVERYTHING BUT THE KITCHEN SINK COOKIES

Everything but the Kitchen Sink Cookies image

When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.

Provided by Martha Stewart

Categories Cookie Recipes

Yield Makes about 18 cookies

Number Of Ingredients 17

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup sweetened shredded coconut
3/4 cup toffee bits
3/4 cup roughly chopped dark chocolate
3/4 cup dried cherries
3/4 cup roughly chopped pecans
3/4 cup roughly chopped salted pretzels
Nonstick cooking spray

Steps:

Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

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