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Judy Dyke

Food court 7-31

What a more wonderful way to cool off than to whip up a smoothie with some of your favorite ingredients. I hope you enjoy these summertime treats.

Cappuccino Smoothies

1 cup (8 ounces) cappuccino or coffee yogurt

1/3 cup milk

3 tablespoons confectioner’s sugar

1 tablespoon chocolate syrup

1 1/2 cups ice cubes

1/2 cup miniature marshmallows, divided

In a blender, combine the yogurt, milk, sugar and chocolate syrup. Add ice cubes and 1/4 cup marshmallows, cover and process until blended. Pour into chilled glasses. Top with the remaining marshmallows. Serve immediately. Serves 3.

Chocolate Banana Smoothies

2 cups cold 2 % milk

1 1.4-ounce package sugar-free instant chocolate pudding mix

2 tablespoons vanilla extract

2 large ripe frozen bananas, sliced

2 cups coarsely crushed ice cubes

In a blender, combine the milk, pudding mix and vanilla. Cover and process until blended. Add the bananas and ice. Cover and process until smooth. Pour into chilled glasses, serve immediately. Serves 4.

Watermelon Smoothies

6 cups coarsely chopped seedless watermelon

1 cup lemon sherbet

1/2 cup ice cubes

Place half of the watermelon in a blender, cover and process until smooth. Add half of the sherbet and ice. Cover and process until smooth. Repeat. Serve immediately in chilled glasses. Serves 6.

Peach Strawberry Smoothie

1 cup sliced fresh strawberries

1 cup fresh or frozen unsweetened sliced peaches

1 cup plain or vanilla yogurt

1 to 2 tablespoons sugar

Dash of ground cinnamon

Set aside a few strawberry slices for garnish. Place the remaining berries in a blender; add peaches, yogurt and sugar. Cover and process until smooth. Pour into chilled glasses, sprinkle with cinnamon. Garnish with the reserved strawberries. Serves 2.

Golden Smoothies

1 1/2 cups orange juice

1 8-ounce carton peach yogurt

1 5 1/2-ounce can apricot nectar

1 teaspoon honey

Orange slices and maraschino cherries

Place the first four ingredients in a blender, cover and process until smooth. Pour into chilled glasses, garnish with oranges and cherries. Makes 3 cups.

Sweet Fruit Smoothies

1 14-ounce can sweetened condensed milk

1 8-ounce carton strawberry yogurt

2 tablespoons lemon juice

1 8-ounce can crushed pineapple, undrained

1 medium ripe banana, sliced

1 cup halved fresh strawberries

1 cup crushed ice

In batches, process the milk, yogurt, lemon juice and fruit in a blender or food processor until smooth. Add ice, cover and process until smooth. Pour into glasses, serve immediately. Serves 5.

Pineapple Sunrise Smoothies

1 14-ounce can unsweetened pineapple tidbits

1 small ripe banana, sliced

3/4 cup fresh or frozen raspberries

2 tablespoons sugar

2 ice cubes

Drain pineapple, reserving juice and 1 cup pineapple (refrigerate, remaining pineapple for another use). In a blender, combine the pineapple juice, pineapple, banana, raspberries, sugar and ice. Cover and process until smooth. Stir if necessary. Pour into chilled glasses, serve immediately. Serves 2.

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If you should need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340 Princeton, IL 61356.