Please let me know what you think. These recipes are supposed to be easy.


Smoothie Recipe from Emeril Lagasse
Yield: 2 Smoothies
2 cups whole milk
1 tablespoon honey
1 banana, peeled and cut into 2-inch pieces
1/2 pint fresh strawberries
1/2 teaspoon vanilla
1 to 2 cups crushed ice

In a blender combine all the ingredients and puree until smooth. Serve the smoothies in cold glasses.

Fried Egg and Ham Sandwich Recipe from Emeril Lagasse
Yield: 4 servings
8 slices of white sandwich bread
4 tablespoons butter, at room temperature
4 large eggs
1/2 pound sliced pre-cooked ham
1/4 pound sliced Yellow Cheddar cheese
8 slices of tomatoes

Butter both sides of each slice of bread with 2 tablespoons of the butter. In a saute pan, heat the remaining butter. When the butter has melted, crack each egg into the pan (make sure you crack the eggs about 2 inches away from each other). Season the eggs with salt and pepper. Pan-fry the eggs for about 2 to 3 minutes or until the white is firm and the yolk is still runny. To build the sandwich, divide the cheese between four slices of buttered bread. Season both sides of each tomato slice with salt and pepper. Place two slices of tomato on top of each piece of cheese. Divide the ham in four potions and place on top of the tomatoes. Place the fried eggs on top of the ham and place the remaining buttered bread on top of each fourth. Heat the saute pan. When the pan is hot, carefully add the sandwiches in the hot pan. Pan-fry the sandwiches for 2 to 3 minutes on each side or until each side of the sandwich is golden brown. Serve warm.

Raspberry Cake Bars Recipe by Sandra Lee
Yield: 16 squares
1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans

Preheat oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes.

Mint Wafers Recipe from Sandra Lee
Yield: 2 dozen cookies
2 (12-ounce) bags semi-sweet chocolate chips
2 tablespoons butter or shortening
2 teaspoons peppermint extract
24 vanilla wafer cookies

Melt chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30-second) intervals, whisking after each. Add extract to chocolate. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely. Let sit for 10 minutes or until set.

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