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Aug 24, 2012

Creamy Pineapple and Coconut Empanadas

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1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
1/2 cup plain Greek yogurt
1 cup shredded sweetened coconut
1 cup finely chopped pineapple
3 tablespoons cornstarch
1/3 cup hot water
12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
1 large egg, beaten

Combine sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.
Combine cornstarch and water in small bowl; stir to dissolve. Gradually stir cornstarch mixture into the condensed milk mixture; stir frequently until combined. Increase heat to high; bring to a quick boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened (it will continue to thicken as it cools). Set aside to cool for 15 to 20 minutes.
Preheat oven to 450° F. Grease large baking sheets.
Place 1 1/2 heaping tablespoons of pineapple/coconut mixture in center of each empanada disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheets; brush with egg.
Bake for 15 minutes or until golden. Serve warm.

Aug 18, 2012

Homemade Spinach Salad | Country Cooking Recipes

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2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Another variation which is just as tasty without the seeds

10 ounces of spinach
1 quart of strawberries

Strawberry Vinegrette Salad Dressing
Fast simple and delicious

Aug 8, 2012

Grilled Lemon-Fish with Asparagus | Country Cooking Recipes

Grilled Lemon-Fish with Asparagus recipe

5 lemons, divided
1/2cup  KRAFT Sun Dried Tomato Vinaigrette Dressing
4 tilapia fillets (1 lb.)
1lb.  fresh asparagus spears, trimmed

SQUEEZE juice from 1 lemon; mix with dressing. Pour half over fish in shallow dish; turn to coat both sides of each fillet. Refrigerate 15 min. to marinate. Refrigerate remaining dressing mixture for later use.

MEANWHILE, heat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard marinade. Place 8 lemon slices on grill grate; top with fish. Brush with some of the remaining dressing mixture. Grill 5 min.; turn.

ADD remaining lemon slices and asparagus to grill. Cook 5 min. or until fish flakes easily with fork and asparagus is crisp-tender, brushing occasionally with remaining dressing mixture. Remove fish, lemon slices and asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish and asparagus.

Get More Recipes for Fish from Kraft HERE

Millionaire's Cake Recipe | Country Cooking Recipes

Millionaire' s Cake Recipe


list of 6 items

1 box yellow cake mix

1 small package of instant pudding (pineapple or vanilla)

1 (8-ounce) package of cream cheese, softened

1 can (22-ounce) crushed pineapple

1 large (16-ounce) container Cool Whip

nuts, cherries or coconut, for topping


1. Bake 1/2 of the cake (according to cake mix box instructions) in a 9 x 13-inch pan. You can either make the whole cake and use the other half for cupcakes,

or you can make the whole cake mix recipe and then double the other ingredients in this recipe.

2. Prepare pudding as directed on package, beating in the softened cream cheese until well blended. Spread over cake.

3. Drain pineapple and squeeze out excess juice. Distribute over pudding mixture.

4. Spread Cool Whip over cake.

5. Decorate with nuts, cherries or toasted coconut.

6. Cover and refrigerate overnight.

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Betty Crocker Lemonade Party Cake | Country Cooking Recipes

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Betty Crocker Lemonade Party Cake Recipe


  • 1 package
    Betty Crocker SuperMoist Lemon Cake Mix

  • 1 6-ounce can
    frozen lemonade concentrate, thawed

  • 3/4 cup
    powdered sugar

  • 1 tub
    soft whipped fluffy white or fluffy lemon ready-to-spread frosting

  • yellow colored sugar

Cooking Directions

  • 1. Bake cake as directed on package for 13x9-inch pan.

  • 2. Cool 15 minutes.

  • 3. Mix lemonade concentrate and powdered sugar.

  • 4. Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.

  • 5. Drizzle lemonade mixture evenly over top of cake.

  • 6. Cover and refrigerate about 2 hours or until chilled.

  • 7. Spread frosting over top of cake

  • 8. Sprinkle with sugar.
    9. Cover loosely and refrigerate any remaining cake.

  • list end