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Kiwi Watermelon Smoothie

Preparation: 5 minutes

Processing: 45 Seconds

Yield: 2 ¼  cups (540 ml)

1 ½ cups (230 g) watermelon, peeled, diced

1 kiwi, peeled, halved

1 date, pitted

1 cup (240 ml) ice cubes


1. Place all ingredients into the Vitamix container in the order listed and secure lid.

2. Select Variable 1.

3. Turn machine on and slowly increase speed to Variable 10, then to High.

4. Blend for 45 seconds or until desired consistency is reached.

Nutritional Information per 1Cup (240 ml) Serving:

- 95 Calories

- 0g total fat

- 0g saturated fat

- 0mg cholesterol

- 24g carbohydrate

- 3g fiber

- 1g protein

- 3mg sodium

- 19g sugar

Shop for the Vitamix Blender – our Today’s Showstopper, at

Hosts’ Favourite Autumn Recipes

Category: General

Richard’s Favourite Cranberry And Orange Zest-Biscotti

2 Cups of All-Purpose Flour
1 ½ teaspoons of baking powder
¼ teaspoon of salt
¾ cup of sugar
½ cup(1 stick) unsalted butter, at room temperature
2 Large Eggs
½ cup of dried Cranberries
1 ½ tablespoons of finely chopped Orange Zest

Preheat oven to 350 F. Line a large, heavy baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl. Using your KitchenAid Stand Mixer, beat the sugar, butter in the large bowl. Beat in the eggs one at a time. Add the flour mixture and beat just until combined, add in the cranberries and the Orange zest.
Form the dough into a 16-inch-long 3-inch wide log. Transfer the log to the prepared baking sheet. Bake until light golden about 30 minutes. Cool on the baking sheet for 30 minutes.

Place the log on a cutting board. Using a serrated knife cut the log on the diagonal into 1/2to3/4 inch thick slices. Arrange the biscotti cut side down on the baking sheet. Bake until pale golden about 15 minutes. Transfer them to a cooling rack and cool completely.

Instead of cranberries you can use raisins, walnuts, almonds, or chocolate chips - it is up to you!

Betty Jean’s Best Bruschetta Recipe!

Italian baguette or bread sliced on an angle about inch thick.
Drizzle with a little olive oil and roast until slightly brown to crisp it up.
Take out of oven and rub slices with garlic.
Chop/dice Roma tomatoes ½” , add minced garlic, basil, sea salt and fresh pepper and olive oil to season and let blend.
Scoop on roasted baguette slices and top with shaved or grated Parmesan cheese.
Broil in oven and stay with it just until the cheese melts.
Serve on a platter dressed with parsley and enjoy.

My best recipe is made with my homemade roma tomatoes that are canned whole in my kitchen every September.
I wanted to make bruschetta one time and had all the fixings but not the fresh tomatoes. So tried this and it was the best ever.

Betty Jean

Norm’s Favourite Wolfgang Puck Creamy Rice Cooker Mac & Cheese

1 1/2 cups elbow macaroni
1 1/2 cups chicken broth or 1 1/2 cups water and a good-quality chicken bouillon cubes
1 cup heavy cream
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 teaspoon kosher salt (to taste)
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon pepper


1. Combine macaroni, broth and cream in Rice Cooker, press cook and stir occasionally.
2. When machine switches to keep warm, add remaining ingredients and stir thoroughly until all cheese is melted.
3. Press Cook again. The Rice Cooker will switch to keep warm after just a few minutes; this is the point where the cheese on the bottom turns that delicious brown. Serve.

SHOP for your kitchen at

Bread Pudding - Yum!

Category: Temp-tations

Happy Monday Temp-tations Family. I hope that you had a great weekend. We are celebrating Thanksgiving this Thursday in the states so there is holiday buzz in the air. I love this time of year as it is filled with family, friends and food :)

Chocolate is a passion for me! I am sharing this recipe for Chocolate Bread Pudding as it is easy and just so good!

Bread Pudding
8 ounces Italian bread sliced
2 cups light cream or evaporated milk
2 cups semi-sweet choc chips
4 large eggs
6 tbsp melted butter
1 tsp cinnamon
1/2 tsp allspice
1 cup dark brown sugar
Spray a 2 qt dish with nonstick spray.  Remove crusts from bread and discard.  Cut bread into small cubes…about 12per slice.  Place cubes in greased dish.
In a sauce pot, over medium-high heat, heat cream, stirring constantly until simmering.  Remove from heat and stir in choc chips until melted.
In a mixing bowl, beat the eggs and broken sugar until well mixed.  Stir in the butter, cinnamon and allspice and then slowly add the hot chocolate mixture and whisk until combined.
Pour above over cubed bread in dish.  Stir to saturate the bread.  Cover and let rest for one hour at room temperature.
Bake at 350 …..cover the dish with aluminum foil….bake for 35-40 minutes or until center is firm and a toothpick comes out mostly clean……serve warm with whipped cream.

Have a wonderful week :)


Lisa and Tara

Lisa Gleason with her Four Cheese & Onion Dip

Category: Temp-tations

Hi Temp-tations Family. I had so much fun “seeing” all of you this past Tuesday at The Shopping Channel. I love the Snowflake tote…it is so festive and eye catching.

It is a chilly day here and I am entertaining this weekend… of my favorite things to do! I want to share a recipe with you that I am making for my friends. I am going to prepare, bake it and serve it in the 2 quart Snowflake baker. Enjoy this appetizer….it is so yummy.

Have a wonderful weekend and we will talk next week!


Four Cheese and Onion Dip

2 cups shredded cheddar jack cheese

1 cup shredded Swiss cheese

½ cup grated Parmesan Cheese

1 1/3 cup mayonnaise

1/1/3 cup diced yellow onion

1 cup milk

½ tsp salt

Heat oven to 375 degrees

Mix all the ingredients well and spread into a Temp-tations 2 quart dish

Bake for 40 minutes until the dip is lightly brown and bubbling.

Line your Temp-tations basket with a Napkin ( ever heard me say that before J)

And serve with chips, crackers, breads etc.