Decadent Tropical Fruit Salad
1 (8 oz.) package cream cheese, softened
2 (6 oz.) containers lemon yogurt
3/4 cup sugar
3 bananas, diced
1 (20 oz.) can crushed pineapple in juice, drained
1 (10-oz.) jar maraschino cherries, chopped and drained (reserve one whole
cherry for garnish)
1/2 cup sweetened flaked coconut
1 cup chopped pecans
Mint leaves (for garnish)
In a large bowl, beat together first three ingredients until well mixed. Stir in
remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish
by putting reserved cherry in center and arranging mint leaves around it to form
a flower. Cover and chill 1 to 2 hours before serving.
Number of Servings: 10-12
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Dec 15, 2009
Lemon White Chocolate Drop Cookies
Lemon White Chocolate Drop Cookies
These great and light cookies are prepared with lemon pudding and white
chocolate chips for a for a great flavor blend.
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup butter
2/3 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp lemon juice
1 3.4 oz pkg instant lemon pudding
1 12 oz pkg white chocolate chips
Pre-heat oven to 375 degrees. In a small bowl, mix together flour, baking soda,
salt and chocolate chips and set aside. In large mixing bowl, cream together
butter and sugars. Add eggs, lemon juice and pudding. Mix together until well
blended. Stir in flour mixture until dough is well combined. Drop by teaspoonful
on ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden
brown. Remove from oven and let stand for 1 minute. Remove cookies to wire rack
to cool.
Number of Servings: Approx. 3 1/2doz cookies
These great and light cookies are prepared with lemon pudding and white
chocolate chips for a for a great flavor blend.
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup butter
2/3 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp lemon juice
1 3.4 oz pkg instant lemon pudding
1 12 oz pkg white chocolate chips
Pre-heat oven to 375 degrees. In a small bowl, mix together flour, baking soda,
salt and chocolate chips and set aside. In large mixing bowl, cream together
butter and sugars. Add eggs, lemon juice and pudding. Mix together until well
blended. Stir in flour mixture until dough is well combined. Drop by teaspoonful
on ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden
brown. Remove from oven and let stand for 1 minute. Remove cookies to wire rack
to cool.
Number of Servings: Approx. 3 1/2doz cookies
French Chocolate Christmas Candy
French Chocolate Christmas Candy
12 oz. pkg. chocolate chips
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles
Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy
12 oz. pkg. chocolate chips
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles
Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy
White Fruitcake
White Fruitcake
1 cup soft shortening
2 cups brown sugar
4 large eggs
4 cups cake flour, divided
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk
1/2 cup light-colored jelly, such as apple
1 teaspoon vanilla
1 pound raisins
1/2 pound citron
1 pound mixed fruit
1/2 pound nuts
HEAT oven to 250�.
LINE and grease 2 loaf pans or a tube pan.
CREAM sugar and shortening together until fluffy.
BEAT in eggs.
MEASURE and sift flour.
BLEND 3 cups flour, baking powder, salt and cinnamon.
STIR flour mixture into creamed mixture alternately with milk, jelly and
Vanilla.
COAT fruits and nuts with remaining 1 cup of flour and blend into dough
Mixture.
FILL pans until almost full.
BAKE loaf cakes 2 1/2 to 3 hours, tube cakes 3 1/2 to 4 hours and mini
Loaves 1 1/2 hour, or until toothpick stuck in center comes out clean.
COVER with waxed paper the last hour of baking to prevent browning.
WRAP cakes in clean cloth moistened with liquid such as apricot brandy.
STORE in airtight container in cool place.
1 cup soft shortening
2 cups brown sugar
4 large eggs
4 cups cake flour, divided
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk
1/2 cup light-colored jelly, such as apple
1 teaspoon vanilla
1 pound raisins
1/2 pound citron
1 pound mixed fruit
1/2 pound nuts
HEAT oven to 250�.
LINE and grease 2 loaf pans or a tube pan.
CREAM sugar and shortening together until fluffy.
BEAT in eggs.
MEASURE and sift flour.
BLEND 3 cups flour, baking powder, salt and cinnamon.
STIR flour mixture into creamed mixture alternately with milk, jelly and
Vanilla.
COAT fruits and nuts with remaining 1 cup of flour and blend into dough
Mixture.
FILL pans until almost full.
BAKE loaf cakes 2 1/2 to 3 hours, tube cakes 3 1/2 to 4 hours and mini
Loaves 1 1/2 hour, or until toothpick stuck in center comes out clean.
COVER with waxed paper the last hour of baking to prevent browning.
WRAP cakes in clean cloth moistened with liquid such as apricot brandy.
STORE in airtight container in cool place.
Lemon Angel Cookies
Lemon Angel Cookies
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon grated lemon zest
1 tablespoon lemon juice
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Cream butter, shortening and sugar until light and fluffy. Add egg, lemon
Zest and lemon juice; beat well. Add sifted dry ingredients and mix
Thoroughly.
Roll into small balls. Dip one-half of each ball into cold water, then dip
In granulated sugar. Place on a cookie sheet, sugar side up. Bake at 350
Degrees for about 8 minutes.
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon grated lemon zest
1 tablespoon lemon juice
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Cream butter, shortening and sugar until light and fluffy. Add egg, lemon
Zest and lemon juice; beat well. Add sifted dry ingredients and mix
Thoroughly.
Roll into small balls. Dip one-half of each ball into cold water, then dip
In granulated sugar. Place on a cookie sheet, sugar side up. Bake at 350
Degrees for about 8 minutes.
Honey-Mustard Wings
Honey-Mustard Wings
1 pouch dry onion soup mix
1 chicken bouillon cube, crushed or 1 teaspoon chicken soup base
1/3 cup honey
2 tablespoons spicy-brown mustard
18 chicken wings, disjointed and tips removed
In a large bowl, mix soup mix, honey and mustard. Add chicken wings and toss
To coat.
Place wings in a baking pan lined with nonstick Reynolds foil.
Bake at 400 degrees for 45 minutes, turning occasionally. Watch carefully as
They will burn. Makes 36.
1 pouch dry onion soup mix
1 chicken bouillon cube, crushed or 1 teaspoon chicken soup base
1/3 cup honey
2 tablespoons spicy-brown mustard
18 chicken wings, disjointed and tips removed
In a large bowl, mix soup mix, honey and mustard. Add chicken wings and toss
To coat.
Place wings in a baking pan lined with nonstick Reynolds foil.
Bake at 400 degrees for 45 minutes, turning occasionally. Watch carefully as
They will burn. Makes 36.
COLLARD GREEN SALAD
COLLARD GREEN SALAD
Raw collard greens? One bite of these sprightly green ribbons and you'll be
A convert. If you can't get collards, use kale:
2 (1-pound) bunches collard greens or kale, well washed, tough stems removed
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Coarsely ground black pepper
3 to 6 tablespoons fresh lemon juice
Stack leaves of collard or kale; roll up tightly the long way, making a
Cigar-shape roll. Cut as thinly as possible across the greens, making thin
Ribbons (a chiffonade). You may have to do this in batches.
This can be done up to 2 days in advance. Store greens in zip-top plastic
Bags and refrigerate.) Place greens in a large salad bowl. Drizzle with oil.
Add salt, pepper and lemon juice. Toss well. Serves 8.
Raw collard greens? One bite of these sprightly green ribbons and you'll be
A convert. If you can't get collards, use kale:
2 (1-pound) bunches collard greens or kale, well washed, tough stems removed
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Coarsely ground black pepper
3 to 6 tablespoons fresh lemon juice
Stack leaves of collard or kale; roll up tightly the long way, making a
Cigar-shape roll. Cut as thinly as possible across the greens, making thin
Ribbons (a chiffonade). You may have to do this in batches.
This can be done up to 2 days in advance. Store greens in zip-top plastic
Bags and refrigerate.) Place greens in a large salad bowl. Drizzle with oil.
Add salt, pepper and lemon juice. Toss well. Serves 8.
Creamy Fruit Salad
Creamy Fruit Salad
2 cups miniature marshmallows
1 can (8oz.) pineapple chunks, drained
1 banana, sliced
1 can (11 oz.) mandarin orange segments, drained
1/2 cup sour cream
1 cup flaked coconut, toasted
Mix all ingredients in bowl. If making ahead, sprinkle banana slices with a
Little lemon juice before adding to mixture to prevent darkening.
Refrigerate at least 15 minutes. Makes 8 - 1/2 cup servings.
2 cups miniature marshmallows
1 can (8oz.) pineapple chunks, drained
1 banana, sliced
1 can (11 oz.) mandarin orange segments, drained
1/2 cup sour cream
1 cup flaked coconut, toasted
Mix all ingredients in bowl. If making ahead, sprinkle banana slices with a
Little lemon juice before adding to mixture to prevent darkening.
Refrigerate at least 15 minutes. Makes 8 - 1/2 cup servings.
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