Orange-Glazed Carrots and Sugar Snap Peas

Orange-Glazed Carrots and Sugar Snap Peas


2 cups ready-to-eat baby-cut carrots
1 cup Green Giant™ SELECT® frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper


1 In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.

2 Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Recipe found here: Orange-Glazed Carrots and Sugar Snap Peas

Tiramisu Parfaits Recipe

Tiramisu Parfaits Recipe

4-1/2 teaspoons instant coffee granules
1/3 cup boiling water
2 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
4 ounces fat-free cream cheese
1 package (3 ounces) ladyfingers, split and cubed
2 cups fat-free whipped topping
2 tablespoons miniature chocolate chips
1 teaspoon baking cocoa

Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding.

Place ladyfinger cubes in a bowl; add coffee and toss to coat. Let stand for 5 minutes.

Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers.

Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa. Yield: 6 servings.

Recipe found here: Tiramisu Parfaits

Biscuit Turkey Bake

Biscuit Turkey Bake

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chopped cooked turkey or chicken
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup frozen peas
1/4 cup 2% milk
Dash each ground cumin, dried basil and thyme
1 tube (12 ounces) refrigerated buttermilk biscuits

Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in.-square baking dish; arrange biscuits over top.

Bake, uncovered, 20-25 minutes or until biscuits are golden brown. Yield: 5 servings.

Recipe found here: Biscuit Turkey Bake

Rosemary Cashew Chicken

Rosemary Cashew Chicken

1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 medium onion, thinly sliced
1/3 cup thawed orange juice concentrate
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
3 tablespoons water
1/4 to 1/2 cup chopped cashews
Hot cooked pasta

Place chicken in a 3-qt. slow cooker. Combine the onion, orange juice concentrate, rosemary, salt and cayenne; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Remove the chicken and keep warm.

In a saucepan, combine flour and water until smooth. Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Pour over chicken. Serve with pasta. Yield: 4-6 servings.

Recipe found here: Rosemary Cashew Chicken

Cranberry Relish Salad

Cranberry Relish Salad

1 package (3 ounces) cherry gelatin
1 package (3 ounces) raspberry gelatin
1/4 cup sugar
1-1/2 cups boiling water
1 can (12 ounces) lemon-lime soda
1 can (8 ounce) crushed pineapple, undrained
2 packages (10 ounces each) frozen cranberry-orange sauce

In a large bowl, dissolve the gelatins and sugar in boiling water. Add the soda, pineapple and cranberry-orange sauce; chill until partially set. Pour into individual dishes or an 11-in. x 7-in. dish. Refrigerate overnight or until firm. Yield: 12 servings.

Recipe found here: Cranberry Relish Salad

Nutty Apple Streusel Dessert

Nutty Apple Streusel Dessert

6 cups sliced peeled tart apples
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup 2% milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup biscuit/baking mix

1 cup biscuit/baking mix
1/3 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds
Ice cream or whipped cream, optional

In a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a greased 3-qt. slow cooker. In a small bowl, combine the milk, butter, sugar, eggs, vanilla and baking mix. Spoon over apples.

For topping, combine biscuit mix and brown sugar in a large bowl; cut in butter until crumbly. Add almonds; sprinkle over apples.

Cover and cook on low for 6-8 hours or until the apples are tender. Serve with ice cream or whipped cream if desired. Yield: 6-8 servings.

Recipe found here: Nutty Apple Streusel Dessert

Raspberry Ribbon Pie

Raspberry Ribbon Pie

2 packages (3 ounces each) cream cheese, softened
1/2 cup confectioners’ sugar
Dash salt
1 cup heavy whipping cream, whipped
Pastry for deep-dish single-crust pie (9 inches), baked
1 package (3 ounces) raspberry gelatin
1-1/4 cups boiling water
1 tablespoon lemon juice
1 package (10 ounces) frozen raspberries in syrup, thawed

In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes.

Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes.

Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm. Yield: 6-8 servings.

Recipe found here: Raspberry Ribbon Pie


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