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Yummy Avocado Fruit Salad

Fruit Salad
Ingredients:
2 bananas sliced
1 apple cubed
1 avocado sliced
1 can of mandarin oranges, drained
½ cup sliced strawberries
1/4 cup raisins
¼ cup of toasted pecans

Dressing
1/4 cup orange marmalade melted
½ teaspoon of splenda
2 tablespoons of orange juice
3 tablespoons of vegetable oil
Juice from 1 lemon
1/4 teaspoon salt
1/4 teaspoon coarse ground mustard

Directions:
Combine the fruit, raisins, and nuts in a glass bowl. Combine ingredients for dressing. Add the dressing and stir gently. Serve on a bed of salad greens.

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Low Fat Chocolate Delight

Ingredients:
1 cup flour
1 stick butter
1 cup nuts, chopped (optional)
1 large box Chocolate pudding, low fat
2 cups milk, 1%
1/4 cup low cal granulated sugar (like splenda)
1/4 cup powdered sugar
1 8 ounce block reduced fat cream cheese
1 large tub reduced fat whipped cream

Directions:
Preheat oven to 350 degrees. Combine flour, butter and nuts (if desired). Bake for 15 minutes and let cool completely. Add milk and pudding mix to a large bowl and use a hand mixer to combine. In another bowl combine cream cheese and sugar using hand mixer. Add 1 cup of whipped cream to the cream cheese mixture. Top crust with cream cheese mixture. Add remaining whipped cream to the top. Chill before serving.

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Little Sissy’s Chocolate Beignets

Litlle Sissy’s Chocolate Beignet’s  

Ingredients:
2 ½ tablespoons corn syrup 
½ cup heavy whipping cream 
8 ounces chopped milk chocolate chips  
2 sheets puff pastry dough, thawed but still cool  
1 egg  
¾ cup powdered sugar 

Directions: 
Mix corn syrup and cream in a double boiler, bring to a boil.  Put the chocolate chips in a bowl and pour hot cream on top. Stir chocolate until smooth. Chill in the refrigerator, stirring often, until firm, about 25 minutes. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a lined baking sheet. In a bowl, lightly whisk egg and 1 tablespoon of water. Brush over the pastry squares. Spoon about 1 teaspoon of chocolate mixture into the center of each square. Fold 1 corner of each square over, making a triangle. Press edges to seal.  Freeze for 1 hour.  Preheat oven to 400 degrees and bake beignets until golden brown, about 15 minutes. Turn pan once during baking. Let cool for 5 – 7 minutes. Sift powdered sugar on top of beignets.  Serve immediately.

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4

Spicy Chicken Thighs with Mango Salsa

We love the spiciness from the jalapenos and the sweetness from the mango salsa. They work very well together. If you like it hot a hell, then leave the seeds and veins with the jalapenos. If you are a wimp, and don’t like it so hot, then go on ahead and remove the veins and seeds.

Spicy Chicken Thighs with Mango Salsa

Ingredients:
2½ – 3 pounds chicken thighs, skinned and deboned
3 jalapeño peppers (remove veins and seeds for a milder flavor)
4 cloves garlic, minced
3 spring onions, chopped (green and white)
¼ cup reduced sodium soy sauce
½ cup vegetable oil
1 tablespoon fresh lime juice
2 tablespoons cilantro, chopped
Salt and pepper, to taste

Directions:
Pulse peppers, garlic, and spring onions in a food processor. Slowly drizzle soy sauce, oil and lime juice. Add cilantro. Poor marinade over chicken thighs and marinate for 1-3 hours. Remove chicken from marinade and discard marinade. Place chicken on a lined baking sheet and season with salt and pepper to taste. Bake chicken in a preheated 375 degree oven for 30-45 minutes or until chicken is done. Chicken is also great on the grill.

Mango Salsa

Ingredients:

1 ripe mango, peeled, pitted and diced
½ red onion, chopped finely
1 teaspoon of Jalapeño, minced (remove ribs and seeds for a milder taste)
¾ cup cucumber, peeled and diced
2 ½ tablespoon fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
Salt and pepper to taste

Directions:
Combine all of the ingredients in a bowl and season with salt and pepper to taste and serve on top or on the side of chicken thighs.

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Mountain Dew Cobbler

Our family friend, Opal Cannon, gave us this recipe and we love it. When she first told us about it we were not so sure about using mountain dew but we were so glad we did. This dessert is inexpensive, easy and yummy. It is great with peaches or apples. If you choose apples you can sprinkle with cinnamon and walnuts. Don’t forget to top it with vanilla ice cream.

Ingredients:

2 cans of crescent rolls, separated
2 – 3 fresh peaches cut into 6 sections
1 cup of real butter melted
1 ½ cups sugar
1 ½ cups Mt. Dew

Directions:
Wrap each 1/8 of a peach section in crescent roll dough. Place in lightly greased baking dish. Melt butter and mix with sugar, spread over peaches. Pour Mountain Dew over peaches. DO NOT STIR. Bake uncovered at 350 degrees for approximately 45 minutes. Can be served with ice cream or whipped cream.

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Basmati Rice Salad

This salad is great for using up those great summer tomatoes and corn.  This salad goes great with just about anything.  It is very simple and yummy. We have added grilled shrimp to this dish and it was delish and nutrish.
Ingredients:

1 cup basmati rice

2 cups water

1\2 teaspoon salt

4 ears of corn, kernels cut from the cob

3 tablespoons olive oil

2 tomatoes, seeded and diced

¾ cup of red onion

3 green onions, chopped

Dressing:

1 tablespoon olive oil

½ lemon, juiced

 ¼ cup Red wine vinegar

¼ cup olive oil

½ tablespoon sugar

¼ cup minced fresh basil

Salt and pepper to taste

Directions:

 Preheat oven to 375. In a medium pot bring rice and water to a boil, add salt, cover and reduce heat to low and simmer for twenty minutes. Toss corn with 3 tablespoons of olive oil and bake on a baking sheet for 20 minutes or until golden brown. Combine rice, corn, tomatoes, red and green onion in a large boil.  Mix all ingredients for dressing.  Pour desired amount of dressing over rice and corn mixture. Cover and chill at least one hour before serving.

 

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Low Fat Banana Pudding

Even if you are not trying to lose weight you should try this recipe.  It is not lacking in goodness.  The only thing that this recipe lacks is all the extra fat.  

 

Low Fat Banana pudding
Ingredients:
1 large box French vanilla pudding, low fat/sugar free
2 cups milk, reduced fat
1 can sweetened condensed milk, fat free
1 8 ounce block cream cheese, room temperature, reduced fat
1 large tub whipped cream, reduced fat or fat free
6-8 bananas, sliced
1 box Vanilla wafers, reduced fat
Directions: 
Add milk and pudding mix to a large bowl and use a hand mixer to combine.    In another bowl combine cream cheese and sweetened condense milk using hand mixer.  Add cream cheese mixture to pudding.  Fold in half of the whipped cream and bananas.  In a glass bowl, line inside and bottom with cookies.  Add a layer of  pudding and then whipped cream.  Continue layering until all ingredients have been used, ending with whipped cream. Garnish with cookie crumbs. I use a zester or grater to make cookie crumbs.  
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Andy’s Cheese Cake

Cheese Cake is one of my most favorite desserts. When Andy and I started dating he made me this cheese cake for me and I knew he was a keeper. I like a plain cheese cake with NO Fru- Fru on top. This cheese cake is so rich and creamy and I love it.
Andy’s Cheesecake

Ingredients:
1 ½ cups chocolate sandwich crumbs (Oreos) or graham crackers
2 ½ tablespoons unsalted butter, room temperature
1 tablespoon sugar, plus 1 ½ cups
5 blocks cream cheese, room temperature
1 lemon, zested
1 orange, zested
1 teaspoon vanilla extract
3?tablesppons flour
5 eggs, room temperature
2 egg yolks, room temperature
½ cup sour cream

Directions:
Position rack in the middle of the oven and preheat the oven to 350 degrees. Finely grind cookies in food processor, add butter and 1 tablespoon sugar; blend until moist clumps form. Press crumb mixture onto the bottom of a buttered springform pan. Bake until set, 8 – 10 minutes. Cool the crust completely. In a mixer on medium speed combine cream cheese, 1 ½ cups sugar, zest of lemon and orange and vanilla. Mix until the cream cheese mixture is light and creamy. Add the flour to the cream cheese mixture and then add eggs and egg yolks one at a time. Mix well before adding another egg. After all eggs have been added, add sour cream and mix until smooth. Pour cheesecake batter into the prepared pan. Wrap pan in aluminum foil and place on a broiler pan. Add enough hot water to broiler pan until it is half way up the sides of the pan. Bake the cheese cake for 1 – 1 ½ hours or until cake is light brown and the middle jiggles. Remove from oven and allow cooling in the pan on a rack completely. Cover cheesecake with plastic wrap and refrigerate the cheese cake overnight. Remove spring form pan and serve.

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