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Three Boys & an Old Lady

This blogging mama loves finding new things and spreading the word about fab finds

Category Archives: Recipes

Mamatini Smoothie with Spinach and Berries

  • 16. oz bottle of Mamatini
  • 1 c. fresh spinach
  • 1 1/2 c. plain or vanilla yogurt
  • 2 frozen bananas
  • 3 c. frozen berries (mixed or your favorite)
  • 1 tsp. honey (I used Splenda instead of honey)


  1. Pour all ingredients into a blender.
  2. Blend until smooth.
  3. Serve

With temps hovering in the mid-90s I thought you would enjoy a cool recipe.  It taste like a chocolate smoothie and is super simple to make.  If you’re watching your calories or monitoring your sugar intake, may I suggest using fat-free or sugar free hot chocolate mixes and skim, soy or fat-free milk.    The original version, which I have yet to sample, is served at Serendipity 3 Restaurant in Manhattan
Frrrozen Hot Chocolate
  • 6 pieces (1/2-ounce) chocolate , a variety of your favorites
  • 2 teaspoons store-bought hot chocolate mix  
  • 1 1/2 tablespoons sugar
  • 1 1/2 cups milk
  • 3 cups ice
  • Whipped cream
  • Chocolate shavings
  1. Chop the chocolate into small pieces.  Place in double boiler over simmering water. 
  2. Stir until melted.
  3. Add hot chocolate mix and sugar. Stir until completely melted. 
  4. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.
    Blend remaining cup of milk, chocolate and ice at high speed until smooth.
  5. Top with whipped cream and chocolate shavings.

I came across this recipe and would love to try it for Father’s Day.  Do you bake?  What type of cakes do you bake?  Do you use cake mix to save on time? 
Key Lime Pie Poke Cake
  Appears on Betty Crocker website
box Betty Crocker® SuperMoist® white cake mix
1 1/4
cups water
tablespoon vegetable oil
Key Lime Filling
can (14 oz) sweetened condensed milk (not evaporated)
cup whipping cream
cup Key lime juice or regular lime juice
teaspoon grated lime peel
drops yellow food color
drop green food color
container (12 oz) Betty Crocker® Whipped vanilla frosting
teaspoons grated lime peel
Garnish, If Desired
Fresh strawberries
Key lime slices
Lemon leaves
Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

This is a Sponsored Post written by me on behalf of Freschetta. All opinions are 100% mine.

Los Tres Amigos are out of school for the summer and I have already stocked up our freezer with quick and  food items that can be prepared in a snap. 

Pizza is one of our family faves as there is something for everyone and it’s quick and easy.  Freschetta is one of our family faves.  Los Tres Amigos love the pepperoni and 5-cheese Naturally Rising and Brick Oven varieties while hubby and I prefer the roasted garlic and spinach Freschetta Flatbread pizza.  What can I say, I have always love thin and crispy pizza and Freschetta Flatbread Pizza delivers.

Freschetta Pizzas are made with quality ingredients like all natural cheese and fresh tomatoes.  I like to top my Roasted Garlic and Spinach Flatbread pizza with diced chicken or small shrimp and roma tomatoes.  My husband likes to brush a little melted butter along the crust for an extra buttery taste.

Freschetta products can be found at your local grocer and are reasonably priced.  In fact, this week my local grocer has them on sale for $3.99.  As if you needed a reason NOT to have to slave in the kitchen in 90+ degree weather, click here and get a $1 coupon towards the purchase of your next pizza.  Now, that’s amore’.

Have you tried Freschetta Flatbread Pizza yet?  If so, let me know.  If not, grab the coupon and then post a comment letting me know what flavor do you think you’d like to try?  Zesty Italian, Roasted Garlic and Spinach, Five Cheese or Pepperoni, what’s your favorite?

Visit my sponsor: Freschetta Pizza

I’m sure you’ve got your Cinco de Mayo menu planned and ready to prepare.  However, did you remember dessert?  If not, may I offer this simply fab, quick-n-easy recipe for Sopapillas.  Sopapillas are small, fried breads served with honey.  They are very light and fry up quickly.  You might want to double this recipe as it makes a batch of about a dozen or so.


  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 2/3 cup water
  • Oil for deep-fat frying
  • Honey
  • * may add 1/2 teaspoon cinnamon or apple pie spice


  • Combine the dry ingredients; cut in shortening until crumbly. Gradually add water, tossing with a fork until mixture holds together and forms a dough.
  • On a lightly floured surface, knead dough for 1-2 minutes or until smooth. Cover and let stand for 5 minutes. Roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star cookie cutter or into 2-1/2-in. triangles.
  • In an electric skillet or deep fat fryer, heat oil to 375°. Fry sopapillas for 1-2 min. on each side or until golden brown and puffy. Drain. Serve immediately with honey.

Salad is a must have at dinner in our household.  Recently a friend of mine served the most fabulous homemade dressing I have ever had. I could taste a hint of this and a hint of that but I knew one thing, I simply HAD to have her recipe.  
The recipe is easy to make and makes about 1 cup to 1 1/2 cups.  If you lay pour all the ingredients into your cruet or a plastic shaker the kids can take turns shaking while you are preparing the salad.  

Take a break from the Ranch or the typical family dressing and shake things up a bit. 

1/2 cup olive oil
1 1/4 teaspoon garlic powder
1 1/4 teaspoon dried oregano
1 1/4 teaspoon dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar

Pour all ingredients into a cruet or shaker and simply shake till well blended.  

About 10 years ago, my mother in law introduced me to Liza Ashley.  Ms. Ashley was a former cook for Bill Clinton while he was governor of Arkansas. In fact, she had been a cook for the Arkansas Governor’s Mansion for over thirty years.   She had dropped by to drop off a pound cake to welcome my husband and I to our new home.  Of course I was humbled by the fact that a woman who had cooked for President Clinton and other political dignitaries would honor me with such a gift, but the novice chef in me wanted nothing more than the recipe.  Ms. Ashley chided how easy baking was and invited me over to her home.  Her home was an eclectic collection of memorabilia from days gone by.  Her living room dotted with congratulatory messages from dignitaries from all over the world. 

Ms. Ashley published this recipe in a cookbook several years ago and gifted a copy to my mother in law.  When I asked if I could borrow the cookbook, my mother in law offered to copy the recipe for me rather than entrust me with her coveted cookbook. Since I doubt you will ever have the opportunity to taste Ms. Ashley’s pound cake, I decided to share this recipe with you.


Mrs. Liza Ashley’s Pound Cake
    1 lb. butter                3 cups sugar
    6 eggs                       3 1/2 cups flour
    1 tsp. vanilla              1 cup buttermilk  


  1. Preheat oven to 350 degrees F
  2. Grease flour tube pan
  3. Cream butter and sugar
  4. Add eggs one at a time – beating well after each 
  5. Add dry ingredients one at a time
  6. Slowly mix in buttermilk
  7. Bake in tube pan for 1 hr and 25 min.