Pineapple Banana Split Crisp

Pineapple Banana Split Crisp

1 can (8 ounces) unsweetened crushed pineapple
1 small firm banana, sliced
1/2 cup fresh or frozen raspberries
1 envelope instant maple and brown sugar oatmeal
1/4 cup miniature semisweet chocolate chips
4-1/2 teaspoons butter, melted
Vanilla ice cream, optional

In a small bowl, combine the pineapple, banana and raspberries. Transfer to a lightly greased 2-cup baking dish.

In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter.

Bake at 350° for 30-35 minutes or until golden brown. Serve with ice cream if desired. Yield: 2 servings.

Recipe found here: Pineapple Banana Split Crisp

Cantaloupe Chicken Salad with Yogurt Chive Dressing

Cantaloupe Chicken Salad with Yogurt Chive Dressing

1/2 cup plain yogurt
1/2 cup reduced-fat mayonnaise
1 tablespoon minced chives
1 tablespoon lime juice
1/4 teaspoon salt
5 cups cubed cantaloupe
2-1/2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
1 cup green grapes, halved

In a large bowl, combine the first five ingredients. Add the cantaloupe, chicken, cucumber and grapes; toss gently to combine. Chill until serving. Yield: 5 servings.

Recipe found here: Cantaloupe Chicken Salad with Yogurt Chive Dressing

Baked Asparagus with Parmesan Recipe

Baked Asparagus with Parmesan Recipe

1 pound asparagus
2 Tbsp olive oil
Salt and black pepper to taste
1/2 cup loosely packed (about 1.5 ounces or 40g) grated parmesan cheese, or to taste


1 Preheat oven to 400°F (205°C). Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears for a more elegant presentation.

2 Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the parmesan. Bake until the cheese begins to brown, about 8-10 minutes.

Soft Sugar Cookie Puffsb vvvvvvvvvb   

Soft Sugar Cookie Puffs

3 eggs
1 cup heavy whipping cream
1 cup sugar
2 teaspoons butter, melted
1 teaspoon almond extract
4 cups all-purpose flour
4 teaspoons baking powder
Assorted colored sugars, optional

In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed.

Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.

Recipe found here: Soft Sugar Cookie Puffs

Pineapple Orange Trifle

Pineapple Orange Trifle

1 can (14 ounces) pineapple tidbits
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup (8 ounces) sour cream
1 can (11 ounces) mandarin oranges, drained
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
1/2 teaspoon orange extract
1/3 cup flaked coconut, toasted

Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple.

Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut. Yield: 12 servings.

Recipe found here: Pineapple Orange Trifle

Fresh Corn & Tomato Fettuccine
Fresh Corn & Tomato Fettuccine

8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.

Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and pepper mixture; toss to combine. Sprinkle with cheese and parsley. Yield: 4 servings.

Recipe found here: Fresh Corn & Tomato Fettuccine

Country Fried Chicken

Country Fried Chicken

1 cup all-purpose flour
2 teaspoons garlic salt
2 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon poultry seasoning
1 egg
1/2 cup milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Oil for frying

In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat.

In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. Yield: 4 servings.

Recipe found here: Country Fried Chicken


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