Chrispy Chicken Cheddar

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

Directions
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken



MyFridgeFood.com

Thanksgiving Recipes

Creamy Sweet Potatoes

Ingredients

5 to 6 cans sweet potatoes
2 eggs, lightly beaten
1/2 cup orange juice
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Dash salt
1 cup miniature marshmallows

Directions

In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish.
Bake at 350° for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes. Yield: 10-12 servings.

                                             Old Fashioned Sausage Dressing

Ingredients

2 pounds bulk pork sausage

2 cups milk

14 cups plain stuffing mix (about 6 boxes plain)

2 cups diced celery

3 eggs, lightly beaten

2 Tbs. sage

4 tablespoons diced onion

1 teaspoon salt or salt to taste

Directions

In a large skillet, brown sausage. Drain and discard drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients.

Transfer to a greased baking dish. Cover and bake at 350° for 40 minutes or until lightly browned. Yield: 24 servings

Healthy Banana Bread

It is getting much cooler here in Maine...you can smell Fall in the air! Love this time of the year, don't you? We started back to school and since I am up so early now I have been doing some baking that I couldn't do in the summer. We have a wonderful recipe for Healthy Banana Bread that substitutes the oil and sugar. Great for the kids before school or even in the afternoon!

Ingredients

2 cups flour (can use wheat flour if desired)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar free applesauce 

3/4 cup honey

2 eggs, beaten

3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

White Wedding Cupcakes

I found this on Pinterest and thought they were just lovely!! They also make a wonderful addition to a Bridal or Baby Shower.

white wedding cake cupcakes

Yield: 36 cupcakes

Prep Time: 15 min

Cook Time: 18 min

I'm not usually one to use a boxed cake mix and doctor it up. I'm more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Check out her other ideas!
http://www.recipegirl.com

Blueberry Breakfast Cake

Well, it was 92 degrees here today in Maine with the humidity at 70%!! I about roasted, and it's still hot out...I can't wait until fall, that is what I love about Maine is the fall. Lol, oh well....this won't last for long since we will get the sea breezes tomorrow! I thought I would share a wonderful breakfast cake recipe with you for your summer mornings...Enjoy :)

INGREDIENTS:

1/2 cup butter, room temperature

2 teaspoons lemon zest

3/4 cup + 2 Tablespoons sugar, divided

1 egg, room temperature

1 teaspoon vanilla extract

2 cups flour, divided

2 teaspoons baking powder

1 teaspoon kosher salt

2 cups fresh blueberries

1/2 cup buttermilk

DIRECTIONS:

Preheat oven to 350 degrees. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the sugar together. Beat until creamy and fluffy. Add egg and vanilla and beat until combined.

Meanwhile, toss the blueberries with 1/4 cup of the flour. Set aside.

Whisk together the remaining flour, baking powder and salt together in a seperate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Fold in blueberries.

Grease a 9x9 inch square pan with non-stick spray. Spread batter into pan (batter will be thick).

Sprinkle the remaining Tablespoon of sugar evenly over the top of batter.

Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes before serving.

Custard and Baby Goats

I know, they don't seem to go together but we have had rain for the last 3 days with no let up so it is cold again, I felt like something warm! So, old fashioned custard was on the menu for dessert along with the warmth we get from the little fellows. I love spring, but this year has been cold and wet...that happens sometimes in Maine. I hope you enjoy the custard. It is yummy and really easy. Have a good day :)

Old Fashioned Custard

from the Woman's Home Companion Cookbook

• 4 large eggs

• 1/3 cup sugar

• 1/2 teaspoon sea salt

• 1/2 teaspoon vanilla

• 3 cups of whole milk, scalded

• Freshly grated nutmeg

1. Preheat the oven to 375˚F.

2. Beat the eggs slightly. Add the sugar, salt and vanilla; whisking constantly, slowly add the scalded milk.

3. Strain the mixture into the custard cups (I needed 7 cups); grate nutmeg over each custard, and place in a pan containing hot water. The water should cover the cups up to the level of the custard.

4. Bake for about 30 to 35 minutes, or until a knife inserted into the center of the custard comes out clean.

Avocado Chicken Salad

I love chicken salad for lunch, and this is a yummy reprieve from my normal recipe. I found it on Pinterest, along with so many other wonderful things! Love to get inspirations from this site.

Servings: 8 servings

Prep Time: 10 min

Ingredients

3 cups cooked, diced chicken

3 cups cooked white rice

2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice

3/4 cup chopped onion

1 cup mayonnaise

1 to 2 teaspoons pepper

1 teaspoon salt

1/4 cup chopped fresh parsley leaves

Mix all ingredients and chill.

Avocado Dressing:

1 large avocado, peeled and mashed with 2 tablespoons lemon juice

1 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon Worcestershire sauce

1/3 cup chopped onion

2 cloves garlic, minced

1 teaspoon salt

Dash cayenne pepper

Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.

Thick, crusty bread, multi-grain or sourdough, for serving

Lemon wedges, for garnish

Hope you enjoy it!

Sweetheart Sugar Cookies

Here's a delicious recipe for Valentine's Day to celebrate with your loved ones!

Ingredients

1 cup butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

2 1/4 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons meringue powder

Pink sanding sugar

Preparation

1. Preheat oven to 350°. Beat butter, granulated sugar, and vanilla at medium speed with an electric mixer until fluffy. Add egg, beating until blended.

2. Combine flour and salt; gradually add to butter mixture, beating just until blended.

3. Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.

4. Place 1 dough disk on a heavily floured surface, and roll to 1/8-inch thickness. Cut with a 3-inch heart-shaped cutter. Place 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough disk.

5. Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; transfer to wire racks, and let cool completely (about 30 minutes).

6. Whisk together meringue powder and 2 Tbsp. water. Brush cookies with mixture, or dip cookies in mixture, and sprinkle with sanding sugar.

For jumbo cookies: Cut rolled-out dough with a 4 1/2-inch heart-shaped cutter. Bake at 350° for 15 to 17 minutes or until edges are lightly browned. Makes: about 1 dozen.

For bite-size cookies: Cut rolled-out dough with a 1-inch heart-shaped cutter. Bake at 350° for 8 to 11 minutes or until edges are lightly browned. Makes: about 20 dozen.

Note:

You may need to prepare additional meringue powder-and-water mixture as you decorate cookies. Sanding sugar may also be called "fine" sugar.

Southern Living

FEBRUARY 2011

Old World Yuletide Plum Pudding

Plum Pudding is a traditional English holiday dessert. Try to start at least a week in advance for the flavors to marinade together. It's a rich dessert, and this recipe makes 3 medium cakes. If not, a couple of days will be fine.

FRUIT:

1/4 lb. citron (candied lemon peel, found with the dried fruits in the grocery store)

1 lb. raisins

1 lb. currants

1 lb. prunes

1/2 lb. dates

1/2 lb. cherries

1/2 lb. walnuts

1 pint red wine

Combine all fruit ingredients in a large bowl and stir together. Set aside and stir once a day for about a week for all the flavors to marinade together, or if set for time, two days.

CAKE:

4 cups sifted flour

2 cups. sugar

1 lb. (4 sticks) butter, softened

10 eggs

4 tsp. baking powder

3 Tbsp. vanilla extract

1 Tbsp. ground cinnamon

1 Tbsp. ground nutmeg

2 tsp. ground cloves

1 cup granulated sugar

1 Tbsp. grated lime rind

Preheat oven to 325^. Line with foil and grease 3 formed molded pans, bundt pans, or angel food cake pans.

Cream sugar and butter. Add eggs. Mix in vanilla, spices, sugar, and lime. Fold in the sifted flour. Stir in the fruit and baking powder. Consistency should be softly dropping.

Fill each pan two-thirds full. Place in pans in baking dishes and pour boiling water in the baking dish around the pans, so that water comes at least 1-inch up the sides. Bake for 1 to 1 1/2 hours, or until cakes are done by checking with a toothpick in the center.

Serve warm with hard sauce.

HARD SAUCE:

1/2 cup butter, softened

2 cups sifted powdered sugar

1 tsp. vanilla extract or brandy

Cream butter with powdered sugar until light and fluffly. Add vanilla or brandy. Spoon over cake at serving time.

These cakes may be made ahead of time and kept in the refrigerator or frozen. Steam in the oven to reheat before serving.

Cornbread Stuffing with Apples and Sausage

I got this recipe from the show Down Home with The Neelys,  and just love it so much! My family loves it too! Hope you all try it out for Thanksgiving or anytime of the year.

Serves 4 to 6 and takes about 55 min.
Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium onions, chopped
• 2 stalks celery, chopped
• Salt and freshly ground black pepper
• 1 Granny Smith apple, peeled and chopped coarsely
• 1 teaspoon freshly minced thyme leaves
• 1 teaspoon freshly chopped sage leaves
• 1/2 cup bourbon
• 1 1/4 pounds cubed and dried cornbread stuffing, store-bought
• 1/4 cup chopped fresh parsley leaves
• 2 cups turkey or low-sodium chicken stock
• 2 eggs, beaten
• 1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F.

Heat olive oil over medium-high heat in 12-inch skillet.

Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. *Cook's Note: When adding alcohol take pan off flame. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.

In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

Pennsylvania Dutch Ham & Noodle Casserole

Ingredients:

1 tbsp. vegetable oil
2 cups cubed cooked ham
1 medium onion, chopped
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
2 cups shredded extra-sharp Cheddar cheese
8 oz. extra-wide egg noodles, cooked and drained

Heat oil in 4-qt. saucepan over medium-high heat. Add ham and onion and cook until onion is tender.

Stir soup in saucepan and heat to a boil. Reduce heat to low. Add cheese and stir until cheese is melted. Add noodles and cook until mixture is hot and bubbling.

Serving Suggestion: Serve with glazed baby carrots: steamed carrots with a touch of butter, brown sugar and cinnamon.

SERVES 4 

Oatmeal Raisin Muffins

1 egg
3/4 cup milk
1 cup raisins
1/2 cup vegetable oil
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 cup white
1 cup rolled oats
1/3 cup sugar

Heat oven to 400°. Grease bottoms of about 12 medium muffin cups, or line with cupcake liners. Beat egg; stir in milk, raisins, and oil. Stir in remaining ingredients all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake in preheated oven until golden brown, about 20 minutes. Remove from pan immediately. 

Basic Dry Mix for Baking

BASIC DRY MIX

10 cups Flour
1/4 cup sugar
1/3 cup baking powder
4 tsp. Sea Salt or iodized Salt
2 cups Shortening (like solid Crisco)
½ cup powdered milk

Divide this mixture into two large bowls and with your hands crumble everything up until nice granules form. You want to achieve the texture of course crumbs. Place large amounts in plastic bags and keep in a cool place for up to 6 weeks. Longer if you refrigerate. Use in the following Recipes. Each batch Yields about 13 cups

Pancakes: 2 ¼ cups "Basic Dry Mix," 1 egg, 1 cup milk stirring only long enough to be damp. You want to achieve a medium batter. Check to see if you need more milk or mix.
Pour scoopfuls onto a greased frying pan and fry until nicely browned. Turning only once when the top is bubbly. Yield 8-10 pancakes.

Biscuits: 2 ½ cups of "Basic Dry Mix," 1/3 cup of milk. Mix long enough to make a decent biscuit dough. Turn out onto a floured counter board and Here’s a judgment call: add more milk or mix to pat out into a circle.
Now cut with a 2" circle cutter and place each onto a greased cookie sheet. Bake 350* for about 10-14 minutes or until nicely browned. Serve with butter and honey. You also might like to make a chicken cream sauce to pour over the top of a biscuit for a lovely dinner idea. With a salad on the side.

Pecan sweet rolls: 3 cups "Basic Dry Mix" adding ½ cup sugar. On a floured board, pat out thinly into a rectangle shape. Spread out melted butter or margarine. Then sprinkle a mixture of sugar, cinnamon and chopped pecan nuts.
Begin rolling up the dough covering the sweet mixture. Seal the edges. Cut into 2" slices and place them onto a greased cookie sheet. Bake 350* for 10-14 minutes until nicely browned. Ice while still warm and sprinkle chopped pecans over the top.

Surprises: 2 ½ cups of "Basic Dry Mix," 1/3 cup of milk. Mix long enough to make a decent biscuit dough. Flour you hands and taking about 1 tbs. of dough make a 1" ball. Make a hole and poke "one" of the following inside: Pitted olives, chunks of cheese, or hot dog slices seasoned with a dab of mustard.
Seal up the edges, roll into sesame seeds and bake at 350* for about 10 minutes for some nice warm appetizers, or snacks.

Muffins: 3 cups of "Basic Dry Mix"1/4 cup Sugar or honey, 1 egg and 1 cup of milk. (At this point you could add ½ cup of one of these: chopped raisins, apricots, apples, pineapple, coconut etc…) Stir long enough to we. Here’s a judgment call: add more milk or dry mix to create a nice muffin batter.
Fill muffins pans ¾ full of batter and bake 375* for about 15-20 minutes until nicely golden browned. Yields about 12 sweet muffins.

Make and Freeze Basil Pesto

As expensive as basil pesto is in the stores, you'd think it was difficult to make; but it is incredibly easy. The only equipment you need is a food processor or blender.

Ingredients

2 cups fresh packed basil leaves (pack them into a measure cup and press them down with your hand).

1/4 cup pine nuts (if you don't have pine nuts, you can use walnuts or hazelnuts)

3 garlic cloves, finely minced (or 1 tablespoon of prepared minced garlic)

1 tablespoon "fruit fresh" or 1 tablespoon of lemon juice. Fruit fresh is available at most grocery stores where canning supplies like pectin and pickling salt are sold. It is basically a form of citric acid and vitamin C, that helps prevent the pesto from turning brown upon exposure to the air.

1/4 cup Olive oil. It should be the "extra virgin" variety, not the ordinary cooking olive oil. If it is extra virgin, it will say that on the label.

1/4 cup grated Parmesan cheese (only if not freezing).

Pick the leaves off of the stems. Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown.

Wash the basil in a large bowl under cold water. Chop the pine nuts, olive oil and garlic in the food processor or blender. 

Add the basil leaves and olive oil and chop. Now start putting basil leaves (in small batches) into the food processor and chop them into the garlic, olive oil and pine nuts.

Chop the mix until it forms a thick, smooth paste.

Adding 1 teaspoon of sugar to the batch really seems to bring the flavor alive. You can use splenda also.

Blend in the grated Parmesan cheese, (note: If you are going to freeze the pesto, leave out the cheese, it doesn't freeze well), You can add the cheese to your recipe when you use the pesto for cooking.

The pesto will keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months. Freeze the pesto in ice cube trays, when it's frozen, just pop the cubes out of the tray and put them into a freezer bag. When you need them, just take one of two of the cubes out to use in cooking.

Most people serve it over pasta or use it to season fish and chicken dishes, I like to put it homemade vegetable soup in the winter....lovely way of remembering my summer garden! Enjoy!

Picnic Pasta Salad

Forget about those boring store-bought pasta salads. Make your own fresh and flavorful tortellini salad, loaded with vegetables. This is the perfect summer recipe.

Ingredients

1 can artichoke hearts
1 package cheese tortellini

1 carrot, thinly sliced
Sprinkle of sunflower seeds (if desired)

Broccoli florets (or asparagus)

1 red bell pepper, sliced into strips

3 green onions, or red, sliced thinly

Parmesan cheese, grated

1 clove garlic

Salt

1 teaspoon mustard

1/3 cup balsamic vinegar

2/3 cup olive oil

Basil

Pepper

Instructions

1. Cook the tortellini according to package directions.

2. Drain and rinse the artichoke hearts and cut them into quarters.

3. Add the remaining salad makings (except the parmesan) and toss with the dressing. Give a generous sprinkling of Parmesan and refrigerate.

Quick Family Recipes

Granola

Makes about 2 quarts

6 cups rolled oats
1/4 cup sunflower seeds
1/2 cup brown sugar
1/2 cup raisins or other dried fruit
1 cup coconut
1 cup nuts, chopped
1/3 cup sesame seeds

Mix all ingredients except raisins. Stir in and coat thoroughly with:
1/2 cup oil
1/3 cup honey
2 tsp. vanilla

Spread on cookie sheet and bake at 350° for 25 minutes. Add raisins or other dried fruit and bake 5 more minutes.

Macaroni Salad

Makes 6 servings

1 cup uncooked macaroni
1 tsp. salt
4 cups boiling water
1 can tuna fish
1 cup chopped vegetables (celery, green pepper, onion, cooked peas, carrots, etc.)
Salad dressing

Bring water and salt to a boil. Add macaroni. Boil until tender (10 minutes); do not overcook. Drain, rinse in cold water. and drain again. Chill. Mix with tuna fish and vegetables. Marinate with salad dressing to taste (approximately 1 cup).

Tuna and Noodle Casserole

Makes about 6 servings.

8 oz. noodles
1 can tuna fish
1 can condensed mushroom or chicken soup
2/3 cup milk (canned or reconstituted powdered milk)
1/2 cup Ritz crackers, crushed

Cook noodles in 4 cups boiling water. Rinse and drain. Arrange noodles and tuna fish in layers in casserole. Combine soup and milk; pour over noodles and fish. Top with buttered crumbs and a dash of paprika. Bake at 375° about 25 minutes or until browned.

Baked Chicken and Spaghetti

1 onion, chopped
2 tbsp. shortening or butter
1 can tomatoes
dash of pepper
2 tbsp. sugar
2 cups chicken, cooked, diced
10 oz. cooked & drained spaghetti
1/2 cup grated cheese

Saute onion in shortening or butter; add tomatoes, sugar, and pepper. Heat to boiling. Stir in chicken and spaghetti. Toss gently with fork. Pour into greased baking dish and sprinkle with cheese. Bake at 375° for 20 minutes.

Making a Vegetable Platter

This is a staple at our BBQ's each and every year and it is easy for the kids to get involved too. Many vegetables like baby carrots, pea pods or cherry tomatoes actually come ready to serve; no chopping required! I chopped my broccoli into florets, my peppers into strips and my celery into stalks. Arrange your platter in an eye-pleasing manner, then use your favorite dip!

Classic Spanish Sangria

Ingredients

1 lemon

1 lime

1 orange

1 1/2 cups rum

1/2 cup white sugar

1 bottle dry red wine

1 cup orange juice

Directions

Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.

When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste. Serves 6

Simple Meals

You can certainly experiment and make your own masterpieces, this is just a basic starter. There are many combinations to choose from. We make sure to use lots of noodles and only one flavor packet (too much sodium), and add plenty of good veggies and meats for variety.  

Lo Mein Ramen
2 packages chicken or beef ramen noodles
3 cups water
1 pound chicken breast strips or beef tips
1/2 cup onions, sliced
1/2 cup broccoli , chopped
1/4 cup carrots, chopped
1 tablespoon oil
2 tablespoons soy sauce
What to do:
In a skillet mix oil, soy sauce and 1of the seasoning packets. Add meat
and brown. Cook noodles according to package directions and drain.
Add veggies to the meat and cook until tender. Add noodles and cook
on medium for five minutes, stirring constantly.

Basil Salad Dressing

Basil Salad Dressing Makes 2 ½ cups
This is my favorite salad dressing of all time. It is delicious on greens with fresh or
lightly steamed vegetables and leftover chicken or cottage cheese.
Serve with fresh baked bread.
1 cup olive oil
¾ cup herbal or apple cider vinegar
¼ cup honey
2 cloves garlic
1/3 cup packed, fresh basil leaves
2 tablespoons dried tomatoes
1 teaspoon Dijon mustard
Salt and pepper to taste - Mix in blender till smooth. Keeps in refrigerator for two weeks.