Raspberry Pear Shake

I love fresh pears. I often make a nice spiced pear dessert for Thanksgiving, but this is a great shake that lets me buy pears in season, and then splurge on the raspberries, since I don't need many of them. The pears really thicken this one, and it is almost like soft serve ice cream.

1 pear, quartered and cored. (I leave the skin on, but it does add a bit of extra texture.)

10 fresh raspberries (or 1/4 cup frozen.)

1 scoop vanilla powder

6 oz. water

6 - 10 ice cubes.

Add the raspberries and pears to water in the blender as it is running. When they are liquified, add vanilla shake powder. Add ice cubes until it is at a good consistency for you. This makes a nice tall shake.

Pear Caramel Shake

New crop of pears, new purchase of caramel syrup. New shake flavor for me. The pears really thicken this one up nicely.

1 pear, quartered and cored. (I leave the skin on, but it does add a bit of extra texture.)

1 - 2 tablespoons caramel flavoring (Da Vinci is my new brand.)

1 scoop vanilla powder

6 oz. water

6 - 10 ice cubes.

Add the caramel and pears to water in the blender as it is running. When the pears are liquified, add vanilla shake powder. Add ice cubes until it is at a good consistency for you. This makes a nice tall shake.

Cream of Broccoli Soup - Second Kind

This cream of broccoli soup has a secret ingredient - cauliflower. The immersion blender really helps make this a thick, hearty soup. I've also started using nonfat milk powder & chicken boullion granules instead of the HMR chicken soup for recipes. Cost is the big factor, here. If you want to keep it 'in the box' use the chicken soup mix.

1 stalk broccoli

1/4 head cauliflower

2 cups water

1 teaspoon dried diced onion

1 tablespoon chicken boullion  and 2 Tablespoons to 1/4 cup nonfat milk powder (or 1 pack of chicken soup mix instead.)

1/4 additional cup cold water


Wash and cut broccoli & cauliflower into small florets. Add the broccoli to the water in a saucepan. Bring to a boil, then simmer for about 10 minutes. Gently remove the broccoli with a slotted spoon. Add cauliflower and onions to the water, and cook, covered, until very soft. (About 20 minutes.) Using your immersion blender, blend the cauliflower and onions to a smooth consistency. In a separate bowl or cup,
to 1/4 cup cold water, add the boullion and milk powder or pack of chicken soup mix. Whisk until blended. Temper this with a few tablespoons of hot mixture from the saucepan, stirring after each addition. Add the tempered soup mixture to the saucepan along with the cooked broccoli. Stir and heat through. Add hot water if it is too thick. This is very easy to double, and is good as a leftover.