This Saturday, Hannah started cooking classes at the local recreation center. She loves classes and loves sharing her creations with us.
2 ripe small bananas
1 cup unsweetened whole strawberries, frozen
1 cup vanilla low-fat yogurt
3/4 cup milk
Remove the peel from the bananas. Using the table knife, cut bananas into chunks. Put banana chunks, frozen strawberries, yogurt and milk into the blender. Cover blender with the lid and blend on high speed about 1 minute or until mixture is smooth. Turn off blender. Pour drink into glasses. Use rubber scraper to get all of the drink out of the blender. Makes 2 servings.
Campfire Taco Salad
by Taste of Home
6 snack-size bags (1-1/2 ounces each) corn chips
1 can (15 ounces) chili without beans
3 cups (12 ounces) shredded cheddar cheese
3/4 cup sour cream
1 jar (8 ounces) mild salsa
1/2 medium head iceberg lettuce, shredded
Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.