Arizona Smoothies Kirkland Signature
Arizona Smoothie* recently introduced smoothie concentrate Fruit & Nut Spread
and reports that it’s sold in the juice aisle in bottles. The This delectable creation
concentrate can be mixed with water and/or ice in a blender is made with Kirkland
to create spectacular drinks. Each recipe serves 2-4. Signature’s new mix of
banana chips, roasted nonpareil supreme almonds,
dried cranberries, raisins,
dried pineapple with mango
and pineapple juice, walnuts, dried Utah cherries,
extra-large Virginia
peanuts and dried strawberries.
ARIZONA CRÈME SMOOTHIE
Blend the following until smooth:
12-ounce glassful of ice cubes
4 ounces Arizona Smoothie concentrate
2-ounce scoop of ice cream
ARIZONA NONFAT SMOOTHIE
Blend the following until smooth:
12-ounce glassful of ice cubes
4 ounces Arizona Smoothie concentrate
2 ounces nonfat yogurt
8 ounces Kirkland Signature Fruit & Nut Medley
8 ounces cream cheese, softened
ARIZONA SMOOTHIE BLAST
Blend the following until smooth:
12-ounce glassful of ice cubes
4 ounces Arizona Smoothie concentrate
11/4 ounces light rum
ARIZONA SOUTH OF THE BORDER SMOOTHIE
Blend the following until smooth:
12-ounce glassful of ice cubes
4 ounces Arizona Smoothie concentrate
11/4 ounces tequila
*Brands may vary by region; substitute a similar product.
In a food processor pulse Fruit & Nut Medley to a medium-fine grind. Stir into the cream cheese. Press into a heart-shaped container lined with plastic wrap. Refrigerate
overnight. To present, unmold and decorate with edible rose
petals. Serve with delicate crackers. Makes 12-18 servings.
Michael Foods Better’n Eggs Quiche
Quiches are perfect party food, as they are sometimes
better served at room temperature or even the next day.
The added advantage with this recipe is the use of Michael
Foods egg product, which is made
of real egg whites and flavorings
but without the fat or cholesterol
usually associated with eggs.
1 small zucchini, sliced
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 tablespoons olive oil
1 unbaked 9-inch piecrust
1/2 cup shredded Cheddar cheese
8 ounces ( 1 cup) Better’n Eggs*
1/4 cup low-fat milk
Preheat oven to 400°F. In nonstick skillet over medium
heat, sauté zucchini, mushrooms, onion and pepper in
olive oil until tender. Spoon mixture into piecrust. Sprinkle
with cheese. Combine Better’n Eggs and milk in bowl.
Pour over vegetables and cheese. Bake 30-35 minutes, or
until a knife inserted near the center comes out clean. Let
stand 5 minutes before serving. Makes 6-8 servings.
*Brands may vary by region; substitute a similar product.
