Fruit Smoothie

1 cup orange juice (or other kind of juice)

1 1/2 cups yogurt

1 banana

2 teaspoons honey

4 ice cubes

1.  Place orange juice, yogurt, fruit and honey in a blender. Cover and blend until smooth.

2. (Optional) Stop the blender. Remove the cover and drop in the ice cubes. Blend until smooth.

You can add other fruits as well, fresh or frozen:  strawberries, blueberries, raspberries, etc. You can skip the ice. You can use vanilla yogurt instead of plain.

Have fun!


Cranberry Relish

1 bag of fresh cranberries

2 juice oranges, peeled

1/2 cup crushed pineapple (canned)

3/4-1 cup sugar


Chop the cranberries and oranges together in a food processor or a food grinder (best). Add pineapple and sugar and mix together.


Gingerbread Cookies (from Taste of Home)


TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 26 servings


  • 1/2 cup butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/3 cup molasses
  • 1 Egg
  • 2 tablespoons water
  • 2-2/3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon each ground cinnamon, nutmeg and allspice
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Nutritional Facts

1 serving (1 each) equals 116 calories, 4 g fat (2 g saturated fat), 18 mg cholesterol, 136 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg and water. Combine the flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.
  2. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.
  3. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Yield: about 2 dozen.



Note:  Double or triple this recipe for a group of children. It keeps well if you keep it in a plastic bag or an air tight container.  You can experiment with various scents as well, including lemon or almond extract, unsweetened kool-aid, cinnamon, ginger, etc.

Combine in a saucepan:

1 cup flour

¼ cup salt

1 teaspoon cream of tartar

Add and whisk until smooth:

1 cup water

1 tablespoon oil

food coloring (or liquid watercolor or cake decorator paste)

Cook over medium heat until it is almost set. Add:

1 tablespoon imitation vanilla extract

Knead the play dough when it is cool enough to handle. Your child can help with this also.



Chinese Dumplings (from Sean’s mom)

Making the dough

In a big bowl, add about 6 cups of all-purpose flour (non-sifted, bleached). Add 1 teaspoonful of salt, water and stir with your hands at the same time until all lumpy. Knead the dough to consistency. The dough should feel soft. cover with a wet paper towel for about half hour.

mixing stuffing

2 lb of ground meat (pork or chicken)

2 tablespoon of soy sauce

chopped ginger root (1x 1 inch)

chopped green onion (3)

1 cup of water, 1/2 cup of chicken broth

1 egg

stir in one direction until all mixed. The mix should feel slurpy.

chop up vegetable of your choice. mix with meat mix. I used half medium napa cabbage. celery and green pepper can be good too. for cabbage only, after chopping, you need to add a little salt, wait for 10-15 min before extracting juice by squeezing. De-juiced cabbage now is ready to add to the meat mix. adjust flavor by adding more salt.

Stir in one direction and mixing.

Now, you are ready for action. cut dough into a few pieces (for easier handling). Knead, and roll it into a long string. Cut into little pieces and roll with a roller into a round wrap. MAKE dumpling.


Bring water to boil, add dumplings (you can boiling quite a few in each pot, as long as it’s not too crowded). bring to boil again, add 2 cups of cold water. repeat this 2 more times. Your dumplings are ready. Enjoy!

Pumpkin Pie

(from “The Joy of Cooking”)

Preparing the pumpkin: No need to use canned pumpkin any more. Fresh pumpkin tastes much better and it’s pretty easy to prepare. You can also freeze the pureed pulp for use later.

Cut up a small pumpkin (or larger one if you need to). Take out the seeds and string. Cut it into chunks about as big as your hand and put it in a pot with 1-2 cups of water. Steam until soft. When it’s cool, peel the skin off the pulp. You can now put the pulp in a food processor or blender and puree.

Beat together:

3 eggs

2 cups pumpkin puree

1 ½ cups light cream or evaporated milk, or ¾ cup heavy cream and ¾ cup milk

½ cup sugar

1/3 cup packed light or dark brown sugar

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon cloves or allspice

½ teaspoon salt

  1. Whip the eggs in a bowl.
  2. Whisk in the rest of the ingredients.
  3. Pour the pie filling into a pie shell.
  4. Bake at 375 degrees for 40 minutes. Put a toothpick in the center of the pie. If it comes out clean, it’s done.


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