Recipes from "Sex Lives of Cannibals"

Yogurt Smoothies

little bit of OJ (or another fruit juice), like 1/4 cup
one small container peach yogurt (I used Archer Farms)
one small container of vanilla yogurt (I added some plain too to cut down on sweetness)
a bunch of strawberries (or any kind of berry)

BLEND until smooth

Add one banana and blend again until banana is just mixed in. You can see the smoothie's texture change and get a little fluffy. YUM.

Bacon and Asparagus Quiche

Buy or make a crust (I used this one, with 1/4 whole wheat flour, and canola oil instead of olive oil)

Cook bacon and crumble/cut into small pieces
Cook asparagus (I boiled for a few minutes, but then decided to stick them in the oven to roast out all the excess moisture). Cut into 3" pieces or so (for decorating on top of quiche) and chop up the rest to go in quiche.

The following is from the Chickadee Cottage Cookbook:

7 eggs
3/4 cup half and half
dash nutmeg
1/2 teaspoon each salt and pepper
choice of veggies and/or meat
3/4 cup shredded cheddar

Beat eggs and half and half together with nutmeg and salt and pepper. Place small asparagus pieces, bacon, and cheese in the bottom of a pie shell. Pour egg mixture over. Add longer asparagus pieces on top in decorative pattern (if you wish). Place pie pan on a cookie sheet and bake uncovered for 10 minutes at 350. Place another empty pie pan upside down over quiche and bake an additional 35-40 minutes or until egg is set but still wiggly in the middle. Remove from oven and keep covered for 15 minutes.

(this particular recipe recommends using 3/4 cup diced ham and 1.5 cups loosely packed fresh spinach - also a good combo.)

Macaroons

14 oz sweetened shredded coconut

14 oz sweetened condensed milk

1 tsp pure vanilla extract

2 large eggs whites, room temp

¼ tsp. salt

Preheat oven to 325

Combine coconut, condensed milk, vanilla in a large bowl. 

Whip the egg whites and salt on high speed until they make medium-firm peaks.

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 ¾ diameter ice cream scoop, or two teaspoons.

Bake for 25 to 30 min., until golden brown.  Cool and serve

* be careful taking the pan out of the oven, as sometimes the cookies can easily slide off of the parchment paper. 

I served the cookies with Ciao Bella's Key Lime Graham Gelato (although I thought it was sorbet! Oops)

Just for the record, we also had bagels and cream cheese and fresh fruit!

Note: All photos found via Google (I didn't take any of them! And they probably aren't even the right recipes, haha, I just thought they looked good)