We’ve been drinking at least 5 homemade fruit smoothies every week for the past 4 months. It’s our preferred way to get the recommended daily servings of fruits into our diets. Smoothies are really easy to make and only take a handful of ingredients to make them. On a hot summer day…the perfect way to refresh and cool down.  If you want to bump up the nutritional value of this smoothie substitute with Manuka Honey instead of regular honey. Don’t have honey on hand? Substitute with 1 teaspoon of granulated sugar as the sweetener.

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Pineapple Mango Fruit Smoothie Recipe

1 cup frozen chopped pineapple
1 cup frozen chopped mango
1/2 vanilla yogurt
1/4 cup milk
1 tsp. honey
2 ice cubes

Place all of the above ingredients into a blender container. Blend until it reaches your desired consistency. Serve immediately.

Tip: If you want to serve in chilled glasses, place the glasses into the freezer for 30-60 minutes before preparing the fruit smoothie.

Love fruit smoothies? Looking for more free Fruit Smoothie Recipes? Check out our blog for more!

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Homemade Peanut Butter Cookies are a classic and one of my favorite cookie recipes. You can make them the old-fashioned way using the recipe below or you can stir in 1/4 cup of semi-sweet chocolate chips or a 1/4 cup of white chocolate chips. I like adding all kinds of things when I make them…even a handful of M&M Candies! These cookies are so soft and chewy…you’ll love them!

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Freezing Tips – These cookies free well. Let them completely cool. Pack into freezer storage bags. Purge out the air, zip close. Label and freeze for up to 3 months.

Grandma’s Peanut Butter Cookies Recipe

1 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
3 Tbsp. milk
1 tsp. pure vanilla extract
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 Tbsp. granulated sugar in a small bowl

Preheat oven to 350 degrees F. Lightly grease a baking sheet or line it with a silicone non-stick baking mat.

In a large mixing bowl cream together the peanut butter, butter, granulated sugar and brown sugar until creamy. Beat in the large egg. Beat in the milk and pure vanilla extract until everything is blended together.

In a separate bowl sift together the all-purpose flour, baking powder and salt. Add this mixture into the peanut butter mixture beating after each addition.

Form the cookie dough into balls. Roll the balls into the granulated sugar that is in a small bowl. Place the balls onto the baking sheet. Use a fork to flatten the balls in a cross-hatch pattern. Continue until the baking sheet is full with cookies.

Place in a 350 degrees F preheated oven. Bake for 9-11 minutes or until the center of the cookie is done. Don’t over-bake them! Remove from the oven and transfer the cookies to a wire rack to cool. Once cool, store in an airtight container.