"Orange" You Glad I Didn't Say Flaxseed... Smoothie

Brent and I have been trying to eat healthier and drop a few pounds lately.  We have committed to working out at least 30 minutes every single day (except for our day off on Fridays).  We also have made some changes in our diet, including changing our Sunday pizza nights into Sunday smoothie nights!  We have been experimenting with some smoothie recipes and this one was a hit!  Brent came up with the name since this was the first time we'd added flaxseed!  If you haven't tried flaxseed before, it really doesn't add any taste, but the health benefits are worth it.  So, give it a try!

"Orange" You Glad I Didn't Say Flaxseed... Smoothie

2 1/2 c frozen peach slices
3/4 c frozen raspberries
1/3 c nonfat vanilla yogurt (I use Dannon light & fit)
1 c 100% carrot juice (no sugar added)
1 c 100% tangerine juice (no sugar added)
2 tbsp ground flaxseed
Blend all ingredients until smooth.  Makes 2 large smoothies.

Pumpkin Cake with Cream Cheese Frosting

This delicious pumpkin cake recipe is from my mother-in-law.  I always look forward to the fall so I can make this cake...it's so moist!

Pumpkin Cake with Cream Cheese Frosting

1 c oil
2 c sugar
2 c canned pumpkin
4 eggs
2 c flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
4 oz cream cheese, softened
3/4 stick butter, softened
3 tbsp milk
1 3/4 c powdered sugar
1 tsp vanilla
Preheat oven to 350 degrees.  Grease and flour a 9x13 cake pan.  Mix first 9 ingredients with hand mixer until smooth.  Bake for 30-35 minutes until toothpick inserted into cake comes out almost clean.  Allow cake to cool completely before icing.  For icing, mix cream cheese, butter, milk, powdered sugar, and vanilla with hand mixer until smooth.  Ice cake and immediately refrigerate.  In the Nelson family, we top with sprinkles.  Keep cake refrigerated.