Thursday, September 30, 2010

Orange Cream Fruit Salad

(Taste of Home)

1 20. can pineapple tidbits
1 16 oz. can peach slices -drained (I like to dice the peaches so they are easier to eat)
1 11 oz. can mandarin oranges- drained
2 medium firm bananas, sliced
1 small pkg instant vanilla pudding
1 1/2c milk
1/3 c frozen oj concentrate
3/4c sour cream

In bowl comb fruits; set aside. In small bowl beat pudding mix, milk and oj concentrate for 2 minutes. Add sour cream and mix well. Spoon over fruit and toss. Cover chill for 2 hours.
*The original recipe calls for 1 apple diced, but I like it without. The dressing/sauce makes quite a bit. You can double the amount of fruit without doubling the dressing.

Tuesday, September 21, 2010

Cranberry Zucchini Wedges-Taste of Home

1 can (20 oz) pineapple chunks
3 c flour
1 3/4 c sugar
1 tsp baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs
1 c vegetable oil
2 tsp. vanilla extract
1 c tightly packed shredded zucchini (squeeze in paper towels to remove excess water)
1 c fresh or frozen cranberries, halved (I use craisins)
1/2 c chopped walnuts
powdered sugar

Drain pineapple, reserving 1/3 c juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process til smooth. Set aside. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk the eggs, oil, vanilla and pineapple mixture; beat into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
Pour into two greased 9 in. round baking pans. Bake at 350 for 30-35 min til toothpick near center comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely. Just before serving, dust with powdered sugar.

2 cakes, 8 wedges each

These also work as muffins. 350 for approx. 20 minutes

Wednesday, September 15, 2010

Hawaiian Dessert

This recipe makes 2 9x13 desserts.

1 pkg (18 1/4oz.) yellow cake mix
3 pkgs (3.4oz each) instant vanilla pudding mix
4 c cold milk
1 1/2 tsp coconut extract
1 pkg (8oz) cream cheese,softened
1 can (20oz) crushed pineapple, well drained
2 c heavy cream, whipped and sweetened
2 c flaked coconut, toasted

Mix cake batter according to package directions. Pour into two greased 9x13x2 baking pans. Bake at 350 for 15 min or til cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract, beat for 2 min. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Prepared dessert can be covered and frozen for up to 1 month.

Thursday, September 9, 2010

Pumpkin Muffins

1 ½ cups sugar
1 cup canned pumpkin
½ cup vegetable oil
½ cup water
2 eggs
1 2/3 cups all-purpose flour
1 tsp baking soda
¾ tsp salt
½ tsp ground cloves,
½ tsp cinnamon
½ tsp nutmeg
¼ tsp baking powder
½ cup chopped pecans, optional

Combine the sugar, pumpkin, vegetable oil, water, and eggs. In separate bowl combine the flour, baking soda, salt, spices and baking powder. Gradually add to pumpkin mixture and mix well. Fold in pecans by stirring them in gently with a spatula.
Pour into a greased muffin pan. Fill each tin 2/3 full. Bake at 350° for 20 minutes.

Tuesday, September 7, 2010

Oven Fries

This is from

Preheat oven to 375°.
Coat a nonstick baking sheet with cooking spray.
4 med (6 oz each) baking potatoes
(also try sweet potatoes, they’re great!)
1 T oil (canola or olive)
1/2 tsp Mrs. Dash or Spike seasoning (salt-free) or any seasonings you like.
salt, pepper and ketchup

Thoroughly wash and scrub—peel if non-organic potatoes. (See tip above.) Cut lengthwise into wedges. Place in bowl. Drizzle oil over potatoes and toss.
Sprinkle seasonings over potatoes and toss. Spread seasoned potato wedges over baking sheet.
Set timer and bake 50 minutes or until tender. At the sound of the timer, transfer to a serving dish.
Sprinkle lightly with salt and pepper to taste. Serve with ketchup.
Note: Ore Ida now makes frozen potato wedges, which are almost exactly the same as these. Buying
their product will save you from scrubbing and slicing potatoes (about 10 minutes).

Saturday, September 4, 2010

Cool Lime Napoleons

Pampered Chef Recipe

1 package (8 oz) refrigerated crescent rolls
3 kiwi, peeled and sliced
1 can (11oz) mandarin orange, drained and patted dry
2 large limes
1 container (8oz) cool whip, thawed
1/2 c. powdered sugar
1/4 c sliced almonds, finely chopped
powdered sugar

Preheat oven to 375. Lightly sprinkle baking sheet with flour. Lay out crescent rolls across pan, pinching seams together to seal. Lightly sprinkle dough with flour and roll with rolling pin to evenly cover entire pan. Prick with fork. Bake 12-15 min or until light golden brown. Cool 10 min. Transfer cooled pastry to cutting board and cut into six rows crosswise and four rows lengthwise to make 24 squares. Place one kiwi and one orange segment on each pastry square. Zest one lime to measure 1 tsp. zest. Finely chop. Juice limes to measure 2 Tbsp. juice. Combine cool whip, powdered sugar, zest and juice; mix until smooth and slightly thickened. Put lime mixture into pastry bag or decorator and pipe a rosette on top center of each pastry square. Sprinkle almonds over top and dust with powdered sugar. Can stack one on top of another to make 12 servings, but I leave them single for 24 servings. (Pampered Chef Recipe)

* I learned to not over mix the cool whip or it ends up soupy. Just gently mix together with rubber scraper.