Winter is definitely right around the corner. Snow birds have arrived. What is a snowbird, you ask? I asked the hubs the same question. Well they are people mostly seniors and retirees from the U.S. Northeast, Midwest and Canada who spend their winter in warmer climates.
They usually have a second home at these places they come to for the winter. The other day when we were at the hubs childhood neighborhood. We stopped by one of the grocery stores and the parking lot was full of vehicles with license plates from Canada, Alberta. The whole entire store were filled with seniors. Its because that part of the city has a massive snow bird community.
I love seeing them, have met a few and I just adore them. It's something about how grandparents makes you feel warm and cozy inside with their smiles, laughter, gentleness, kindness, easy going attitude and wisdom when they speak.
With that said, kiddies and I started to get a craving for something pumpkin because everywhere we went the aroma of pumpkin spice, ginger bread, and cinnamon was in the air. All I had in the freezer were some left over frozen pumpkin filling from when we made pumpkin roll.
We decided we would make some pumpkin smoothie. We found the recipe from Pioneer Woman's Tasty Kitchen. I have to tell you we are not much lovers of pumpkin flavour but this was yummm.... We didn't need to go to the market because we had all of the ingredients. Thank goodness and I wasn't planning on going if we didn't.
Ingredients
Ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.
To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.
Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!
*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.
They usually have a second home at these places they come to for the winter. The other day when we were at the hubs childhood neighborhood. We stopped by one of the grocery stores and the parking lot was full of vehicles with license plates from Canada, Alberta. The whole entire store were filled with seniors. Its because that part of the city has a massive snow bird community.
I love seeing them, have met a few and I just adore them. It's something about how grandparents makes you feel warm and cozy inside with their smiles, laughter, gentleness, kindness, easy going attitude and wisdom when they speak.
With that said, kiddies and I started to get a craving for something pumpkin because everywhere we went the aroma of pumpkin spice, ginger bread, and cinnamon was in the air. All I had in the freezer were some left over frozen pumpkin filling from when we made pumpkin roll.
We decided we would make some pumpkin smoothie. We found the recipe from Pioneer Woman's Tasty Kitchen. I have to tell you we are not much lovers of pumpkin flavour but this was yummm.... We didn't need to go to the market because we had all of the ingredients. Thank goodness and I wasn't planning on going if we didn't.
Ingredients
1 can (15 Ounce) Pumpkin Pie Filling
3 cups Whole Milk (more If Needed)
1/2 cup Vanilla Yogurt (up To 1 Cup)
A Few Dashes Of Cinnamon
Cinnamon Graham Crackers, Crushed
Method
Ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.
To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.
Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!
*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.
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