I came across this recipe in an advertisement by Kraft Foods and the Dole Company.  Not only is the pie filled with vibrant colors, it’s easy to make.  I like to bring in this dessert to social gatherings as it is not a repeat and everyone enjoys the tropical fruit blend.

Ingredients

1 Can Mandarin Oranges (Drained)

1 Graham Cracker Crust

1 Sliced Banana

6 (oz.) Cream Cheese (Softened)

1 Tsp. Vanilla Extract

1 Tub Cool Whip (Lite)

2/3 Cup Coconut (Toasted)

1 (15.25 oz.) Can Tropical Fruit Salad (Drained)

1/3 Cup Apricot Jam

Directions

1.  Drain mandarin oranges and reserve 2 TBsp. of “syrup”.

2.  Place half of the oranges on graham cracker crust followed by half of the banana slices.

3.  Beat Cream Cheese, orange syrup and vanilla together.

4.  Fold in cool whip and 1/3 Cup of coconut into orange cream cheese mixture.

5.  Spread mixture over fruit in crust. 

6.  Refrigerate for one hour.

6.  Prior to serving:  Arrange the tropical fruit salad and remaining bananas around the ring of the pie shell & oranges slices in the center. 

7.  Drizzle the apricot Jam over fruit and top with remaining toasted coconut.

*Remaining pie should be store in the refrigerator*

Holiday Morning French Toast just goes together with the Macy’s Day Parade or opening Christmas presents.  This dish has been a long standing tradition in my family.  The best part is you can do the prep work the night before and not miss a moment with family and friends. 

Ingredients

1 Cup Brown Sugar

1/2 Cup Melted Butter

3 Tsp. Ground Cinnamon

3 Apples (Peeled, Cored and Sliced thin)

1/2 Cup of Dried Cranberries (you can also use Raisins or Dried Cherries)

1 Loaf of French Bread (Cut into one inch thick slices)

6 Large Eggs

1.5 Cups Milk

1 TBsp. Vanilla Extract

Directions

The Night Before:

1.  Combine brown sugar, butter, 1 Tsp. Cinnamon in a 9×13 inch pan. 

2.  Add apples & dried Cranberries, toss to coat. 

3.  Spread apple mixture evenly over the bottom of pan.

4.  Arrange slices of bread on top of the apples.

5.  Mix eggs, milk, vanilla & remaining 2 Tsp. of Cinnamon.

6.  Pour mixture over the bread to soak completely.

7.  Cover and Refrigerate 4-24 hours.

Day of Serving:

1. Preheat oven to 375 Degrees.

2.  Bake French Toast in pan, covered with foil for 40 minutes.

3.  Uncover and bake for and additional 5 minutes.

4.  Let stand for 5 minutes before serving.

If you’re having a party, gathering or just want to enjoy a yummy cocktail, you’ll need to try this tried and true drink, Brandy Slush.  I usually serve this at  holiday gatherings and pair the slush with Squirt or 7-up.

Ingredients

8 Cups of Water

2 Cups of Sugar

4 Green Tea Bags

Frozen Orange Juice (12 oz.)

Frozen Lemonade (12 oz.)

2 Cups Brandy (Vodka or Whiskey also work)

Directions

1.  Combine the water, sugar & tea and bring to a boil. 

2.  Boil for 5 minutes.

3. Refrigerate mixture overnight.

4.  The following day, remove tea bags and add the frozen orange juice, lemonade and brandy.

5.  Stir well and spoon mixture into plastic storage containers. 

6.  Place containers into freezer, usually 8 hours.

7.  To serve; use an ice cream scoop and spoon frozen slush into a glass and mix with equal parts of squirt or any white soda.

Manicotti is one of my favorite dishes to serve.  I especially like making it on a Sunday and having the leftovers on hand for a quick dinner later in the week.  This recipe, once again, was passed down from my mom.  I remember requesting it whenever I would visit.  Your family is sure to enjoy it!

Ingredients

12 Large Manicotti Shells

4 Cups Shredded Mozzarella Cheese; I use reduced Fat Sargento Cheese

2 Cups Ricotta Cheese; Reduced Fat

6 Tablespoons Chopped Basil or 2 Tbs. Dried Basil

1 (26 oz.) Jar of Spaghetti Sauce

1/2 Cup Parmesan or Romano Cheese (Blend is fine)

Directions

1.  Preheat oven to 350 Degrees

2.  Spray a 9×13 pan with nonstick cooking spray.

3.  Cook Pasta (according to box); drain and rinse with cool water

4.  Dry the pasta on paper towels.

5.  For the Cheese Filling, in a bowl mix 3 cups mozzarella with ricotta & basil. 

6. Stuff the shells with cheese mixture.  Hint- I put the cheese mixture into a baggie, snip off the corner of it and “pipe” the mixture into each shell.

7.  Spoon 2 cups of spaghetti sauce evenly into the pan, arrange the stuffed shells over the sauce.

8.  Pour the remaining sauce over the top of the pasta and sprinkle with remaining mozzarella.

9.  Bake the manicotti for 15 minutes. 

10.  Then sprinkle with Parmesan and bake an additional 10 minutes.

The page in my recipe book is so messy from making these ribs so often.  I always requested these whenever I came home from college.  The ribs are easy to make and freeze well or double the batch to serve at a gathering.  They reheat very well in the slow cooker and become more tender over time.

Ingredients

Pork Loin Country Style Ribs; Boneless

Your favorite type of BBQ Sauce, I like Sweet Baby Ray’s

1 Large Onion; Chopped

Brown Sugar

Salt & Pepper to Taste

I also like to add a dash of dry mustard and Cayenne Pepper

Directions

1.  Preheat the oven to 350 Degrees.

2.  Wash the meat and add salt & pepper as well as the chopped Onion.

3.  Cover with Aluminum Foil and Make Slits in the foil to vent.

4.  Bake for one hour; turning the meat every 20 minutes or so.

5.  After the first hour of baking, remove the foil and continue baking for another 45 minutes to “brown” the meat.

6.  Drain any excess grease from the meat. 

7.  Then cover generously with BBQ Sauce and Brown Sugar (I usually use about 1-1.5 cups).

8.  Refrigerate over night for best flavor, even two nights is best.

9.  To Reheat the ribs you can:  heat on the stove top over medium heat for about 20-30 minutes, in the oven on 250 Degrees for about a half hour (check/stir every 10 minutes) or in a slow cooker.  For the slow cooker I put the ribs in before I leave for work and when it’s dinner time they’re perfect!

This is a through back Jell-O Salad recipe that my mom made.  You’ll enjoy that fact that you can keep the ingredients on hand and don’t worry if you don’t have bananas as you can skip them.  This makes a large batch and looks so appetizing at a BBQ!

Ingredients

2 Pkgs. Strawberry-Banana Jell-O

2 Cups Boiling Water

2 (10 oz.) pkgs. Frozen Strawberries in Syrup

1 (13 oz.) can crushed Pineapple; Drained

*Optional* 2 Large Ripe Bananas Finely Sliced

Directions

1.  Dissolve the Jell-O into the boiling water. 

2.  Add the strawberries and stir occasionally, until thawed.

3.  Add the Pineapple and Banana slices.

4. Pour into bowl, Jell-O mold or 9×13 pan and refrigerate until firm.

There are several variations on “dump” cakes…however this one is a healthy version, with the butter buds  and lite cherry filling.  I have made other dump cakes in which you use butter and ruhbarb (with sugar) in place of the pie filling.  Enjoy this dessert warm from the oven with a scoop of cool whip or vanilla ice cream.

Ingredients

1 (21oz.) can Lite Cherry Pie Filling

1 Box White or Yellow Cake Mix

1 Cup Liquid Butter Buds (2 packets)

Directions

1.  PreHeat oven to 350 Degrees and spray a 9×13 Pan with cooking spray.

2.  Mix two packets of Butter Buds with one cup water.  Set aside

3.  Spread cherry pie filling over the bottom of the coated pan.

4.  Sprinkle the dry cake make over cherry filling.

5.  Pour liquid butter buds over dry cake mix.

6. Bake for 35-40 Minutes until top is golden brown.

Looking for something quick, healthy and unique to bring to your next get together?  I like to have the ingredients on hand for this salad that way I can quickly put it together and have it ready for unexpected guests!  I know you and your family will enjoy this cool and fruity blend, it’s unlike any Jell-O Salad…the best part is it’s no fat!

Ingredients

1 (3 oz) pkg. of Raspberry Jello; sugar free

1 (21oz) can of lite Cherry Pie Filling

1 Cup of boiling Water

Directions

1. Dissolve the Jell-O in the one cup of boiling water.  Do not add any cold water. 

2.  Stir cherry pie filling into the dissolved Jell-O.

3.  Then pour into a Jell-O mold or 9×9 pan.  Refrigerate until firm.

Going for a long bike ride, run or hike?  Be sure to include these homemade granola bars.  The recipe is  from the lid of a  Smucker’s Natural Peanut Butter jar.  We enjoy them so much and they are certainly better than any store bought brand and well the nutrition cannot be beat!

Ingredients

3 Cups Rice Crispy Cereal, slightly crushed

3 Cups Cheerios, slightly crushed

1 1/2 Cups Raisens or other dried fruit; cherries, cranberries

1/2 Cup Sunflower seeds

1 Cup Honey

3/4 Cup Sugar

1 (16oz) Jar Smucker’s Chunky Natural Peanut Butter

1 Teaspoon Vanilla Extract

Non-Stick Cooking Spray

Directions

1. Combine cereal, raisins & sunflower seeds in a large bowl.

2.  Combine honey & sugar in saucepan and heat for 3-5 minutes until the mixture comes to a boil.  Boil for one minute.

3.  Add peanut butter and vanilla to warm mixture.  Pour over the cereal mixture until everything is coated.

4.  Press mixture into a greased 15x10x1 inch pan (cookie sheet).  I put a plastic baggie on my hand to press the mixture firmly into the coroners.  Cut granola bars into rectangles and wrap in press-n-seal.

Hello!  So I haven’t been the best blogger, but I’m back and we’re starting out with a simple, but delicious recipe for summer get togethers.  I especially enjoy this one because you can make it ahead of time and it travels well.  It’s perfect right from the fridge and you’ll enjoy how moist the cake stays.  I also also used fat free caramel as well as sweetened condensed milk-no one could tell!

Ingredients

1 package Devil’s Food Chocolate Cake Mix, I like Duncan Hines Cake Mixes-they are worth the few extra pennies

1 14 oz. can sweetened condensed milk, fat free ok

1 15 oz. jar caramel ice cream topping, fat free ok

1 Container cool whip, thawed, lite ok

4 Heath bars, crushed and set aside

Directions

1.  Prepare and bake the mix according the package directions.  Bake cake in a greased 9X13 pan.  Cool the baked cake for 5-10 minutes. 

2.  Using a wooden spoon handle, poke holes into the cake. 

3.  Pour the sweetened condensed milk over the cake, followed by the caramel topping.  Put the cake in the refridgerator, over night is best. 

4.   The next day, spread the entire container of cool whip over the cake, then top with crushed Heath Bars.  Enjoy and for best results keeping remaining cake in the refridgerator!