Katies Famous Shake Recipes

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" KATIE'S FAMOUS SHAKE!"

This is an easy and fun recipe I came up with for New Year's Eve and was a big hit with my family!!!

Provided by Katie

Categories     Shakes

Time 6m

Yield 5-7 serving(s)

Number Of Ingredients 5



Steps:

  • In a large blender, add vanilla ice cream.
  • Slowly add the milk.
  • Then add the vanilla extract.
  • Either spoon or pour the fudge in (depends on the brand).
  • Sprinkle with the jimmies.
  • On low speed, use the frappe setting to mix all the ingredients.
  • After combined, pour into tall, chilled glasses and top with another sprinkle of jimmies.
  • ENJOY!

Nutrition Facts : Calories 247.5, Fat 10.8, SaturatedFat 6.3, Cholesterol 35.8, Sodium 152.1, Carbohydrate 30.3, Fiber 1, Sugar 19.5, Protein 5.3

1 pint vanilla ice cream
1 1/2 cups milk
1/3 cup hot fudge
2 tablespoons vanilla extract
chocolate sprinkles

KATIE'S KALE SMOOTHIE

Provided by Geoffrey Zakarian

Time 5m

Yield 4 cups

Number Of Ingredients 5



Katie's Kale Smoothie image

Steps:

  • Combine the kale, grapes, orange juice, pear, banana and 1/2 cup water in a blender with ice and blend until smooth.

2 cups kale
1 cup grapes
1 orange, juiced
1/2 pear, cored
1/2 banana, sliced

PUMPKIN SMOOTHIE

Provided by Katie Lee Biegel

Categories     beverage

Time 5m

Yield 2 cups

Number Of Ingredients 7



Pumpkin Smoothie image

Steps:

  • Combine the milk, pumpkin puree, yogurt, maple syrup, pie spice, vanilla and banana in a blender and blend until combined.

1 cup milk
1/2 cup pumpkin puree
1/2 cup yogurt
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice or cinnamon
Splash vanilla
1 frozen banana

KATIE'S BIG KALE CAESAR BY SUNNY

This salad is inspired by my co-host Katie Lee Biegel and her big salads.

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 14



Katie's Big Kale Caesar by Sunny image

Steps:

  • Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender.
  • Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste.
  • Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve.

8 cups shredded kale
1 tablespoon fresh lemon juice
1 romaine heart lettuce, thinly shredded
1/4 cup salted hulled sunflower seeds
10 to 12 cherry tomatoes, halved lengthwise
1 avocado, cut into chunks
2 to 3 handfuls Parmesan crisps, crushed into bits
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/2 teaspoon lightly dried parsley (I like Gourmet Garden)
1 tablespoon anchovy paste
Kosher salt and freshly ground black pepper

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