Brazilian Lemonade

We first tried this wonderfully different lemonade at La Parilla restaurant in Lawrence, Kansas. It is slightly creamy and very refreshing.

juice from 4 lemons
1 cup sugar
6 cups water
6 tablespoons sweetened condensed milk

  1. Combine all ingredients in a blender. Blend until sugar is dissolved.
  2. Serve over ice.

Strawberry Kale Lemonade

adapted from MantraW

1 frozen banana (optional)
2 cups kale (or any greens of choice)
8 fresh or frozen strawberries
juice of 1 lemon
1 lemon, peeled
1/2 cup water
5 ice cubes
Sweetener to taste

  1. Combine all ingredients except sweetener and blend until smooth.
  2. Sweeten to taste.
  • I prefer honey or sugar to sweeten, but you can use any sweetener.

Banana Orange Frosted

Betty Crocker’s Boys and Girls Cook Book
This is the cookbook that I was given when I was 10 years old and given permission to cook by myself.

1 ripe banana, peeled & sliced
1/2 cup orange juice
1/2 cup milk
2 cups orange sherbet

  1. Combine banana, orange juice, milk and 1 cup sherbet in blender. Blend until smooth.
  2. Pour into 2 tall glasses.
  3. Top each serving with a scoop of sherbet.
  4. Garnish glasses with orange slice and a banana slice.
  • Makes 2 servings.

Hot Buttered Rum

from Dennis via Judy Begley Trimarchi

2 cups light brown sugar (packed)
1/2 cup salted butter
pinch of salt
3 sticks cinnamon
6-8 whole cloves
1/2 whole nutmeg
8 cups water
2 cups light rum
whipped cream
grated nutmeg


  1. Combine sugar, butter, salt, cinnamon, cloves, whole nutmeg and water in a crockpot.
  2. Cook on low for 5 hours.
  3. Add rum.
  4. Serve in warm mugs with a dollop of whipped cream and a sprinkle of nutmeg.
Judy says, “When I first moved to Virginia from Arizona in 1981, I was fresh out of college.  My boss, Dennis, must have answered 10,000 questions as I learned how to apply the vague book learning of the university to the practical, specific needs of the lab where I was hired.  He may have wanted to run for cover when he saw me coming, but he never did.  One Christmas, he and his wife hosted our entire crew for a wonderful party that included this fantastic Hot Buttered Rum.  Dennis was taken from us by cancer over 10 years ago, but I will never lose everything he taught me.  Enjoy this fabulous beverage when you entertain your friends and family!”

Chocolate Banana Milk Shake

My Dad introduced these to me years ago (we won’t say how long ago), but now scientists says they are good for you, too! Yeah!!!

Bananas may not be a major brain food, but they offer significant doses of vitamins B6 and C — both of which may promote brain health. Plus, dark chocolate increases blood flow to the brain as well as to the heart, so it can help improve cognitive function. Dark chocolate also helps reduce your risk of stroke.

This is a lower fat version, using frozen bananas instead of ice cream.

1 frozen banana
1 cup milk
1 Tbsp cocoa powder
honey to taste


  1. Combine all ingredients in blender, blend until smooth.
  • You can add one or more of the following:
    • 2 Tbsp malted milk powder
    • 2 Tbsp creamy peanut butter
    • 1 tsp vanilla extract
    • 1/4 tsp cinnamon
    • dash cayenne pepper
    • 1 tsp. espresso powder
  • Substitute soy or almond milk.
  • Substitute agave nectar or maple syrup for the honey.

Mango Peach Lassi

adapted from Spice Goddess – Bal Arneson

1 cup low-fat yogurt
1 cup mango, chopped
1 cup frozen peaches, chopped
1/4 tsp ground cardamom
water as needed for desired thickness


  1. Combine & blend until smooth. Add water if needed. Transfer to glasses and serve right away.
I did not have enough mango, so I added peaches to the recipe. You can use both or just one fruit.