FIGGY PHYLLO TRIANGLES

1 pkg (8-oz) dried figs, chopped

1 cup orange juice

3/4 cup walnuts, chopped

2 tbsp honey

1/8 tsp salt

1/2 (1 lb) pkg frozen phyllo dough, thawed 

Butter-flavored spray

Heat oven to 400-degree. Line 2 sheet pans with parchment paper.

In a skillet, combine figs and juice; cook over medium-high heat for 5 minutes or until juice is reduced to 2 tablespoons. Remove from heat and cool to room temperature.

Place the fig mixture and walnuts in a food processor. Pulse until the mixture is finely chopped. Add the honey and salt; pulse. On a clean, dry, surface, unroll the phyllo. Cut into thirds lengthwise. Cover the phyllo with a damp cloth.

Stack 3 phyllo strips, coating strips with the spray. Place 1 heaping tablespoon filling on one end of stacked strips. Fold 1 corner of short edge over, leaving 1-inch border; continue folding to end of strip, forming a triangle. Repeat with the remaining phyllo, spray and filling. Place triangles, seam side down, on the lined baking sheets. Bake 10-12 minutes or until golden brown.

Yield: 12 servings

file photo for reference only

FRESH CITRUS SALAD

2 small-size red grapefruits

2 large size navel oranges
1/4 cup orange marmalade
2 tbsp raspberry vinegar
2 tsp grated fresh ginger
1/2 cup diced avocado
1/2 cup diced strawberries

Peel the grapefruits and oranges; cut into rounds and arrange on a serving platter.

Whisk together the marmalade, vinegar, and ginger; toss with the avocado and strawberries. Pour over the citrus slices.

Yield: 6 to 8 servings

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DOLE WHIP

When I was at Disney World many years ago, I did not have a Dole Whip.  But for those of you who did or have heard about them and wanted to try one, this recipe I got from a friend is for you.

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

file photo for reference

FRUIT SALAD WITH COLORFUL MARSHMALLOWS

2 red apples

2 firm bananas
1 small can mandarin oranges, drained
1 large can fruit cocktail, drained and juice saved.
12 maraschino cherries, cut in half
1 cup coarsely chopped pecans
2 cups miniature colored marshmallows (white mini marshmallows may be used)

Wash, core, and cut apples into bite-size pieces.  Stir into the reserved fruit cocktail juice.

Peel bananas and cut into bite-size slices.

Combine the apples that have been drained, bananas, and fruit cocktail.  Add the cherries, nuts, and marshmallows.  Stir gently to combine well.  Chill, if desired.

Yield: 2 quarts.

file photo for reference only

FRUIT AND VEGGIE CHICKEN STIR-FRY

1 tbsp olive or coconut oil

1 lb boneless skinless chicken thighs cut into bite-size chunks
2 cups fresh sugar snap peas, trimmed
1 large red bell pepper, cut into bite-size pieces
3 garlic cloves, minced
2 cups fresh pineapple chunks
1/4 cup Asian Toasted Sesame Dressing
1 tbsp lite soy sauce
2 green onions, cut diagonally into thin slices

Heat the oil in a wok or large skillet over medium-high heat.

Add the chicken, snap peas, bell pepper, and garlic; stir-fry 4 to 5 minutes or until the chicken is done.

Add the pineapple to the skillet and stir-fry another 2 minutes or until heated through.

Combine the dressing and soy sauce; stir into the pan.

Remove from the heat and stir in the onions.

photo of this recipe

 

CHICKEN-CHIP SALAD SERVED WITH FRUIT

2 cans (5-oz each) chicken, chopped up

1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 tsp minced green onion
1/3 cup mayo or mayo-type salad dressing
1 cup crushed potato chips
3 large lettuce leaves
3 large or 6 thin cantaloupe wedges
6 fresh strawberries

In a medium mixing bowl combine the chicken, celery, bell pepper, green onion, and mayonnaise until well blended.  Cover and refrigerate until serving time.

Remove chicken salad from the refrigerator and mix in the potato chips.  To serve place 1/3 of the salad on each lettuce leaf.  Surround with either 1 large or 2 thin melon wedges and a couple of strawberries each.

file photo for reference only-not this exact recipe

 

TANGY FRUIT SALAD

1 can (15-oz) fruit cocktail

1 can (20-oz) chunk pineapple
1 can (20-oz) sliced peaches, drained and chunked
3 bananas, sliced
1 box (4-serving size) instant vanilla pudding mix
1/4 cup Tang drink mix

In a large bowl combine the instant pudding mix and the Tang drink mix.  Add the fruit cocktail, pineapple, and peaches.  Mix together well to dissolve the pudding and Tang.  Add the bananas and stir gently to coat.  Chill until serving time.

freepik.com

BAKED CRANBERRY SAUCE

1 lb (5 cups) cranberries

1 jar (12-oz) orange marmalade

1 cup chopped pecans

1 cup coconut

3/4 cup sugar

1/2 cup water

Combine all ingredients. Spread in a 13x9x2-inch baking dish. Bake, uncovered, in 350-degree oven about 30 minutes. Transfer to jars. Cover, refrigerate. 

Yield: About 4 cups

If used as gifts, include the following note: Store in refrigerator. Serve warm or chilled as meat accompaniment or over desserts. 

Mr. Food photo for reference

CHOPPED APPLE SALAD

1/2 cup lite mayonnaise

1 tsp sugar
1/4 tsp ground cinnamon
3 cups chopped apples
1 cup thinly sliced celery
1 cup halved grapes
2 tbsp toasted chopped walnuts

In a large bowl combine the Splenda with the mayonnaise and cinnamon.  Add the chopped apples, the celery and the grapes; toss to coat well.  Refrigerate approximately 1 hour.  To serve, transfer to a salad bowl lined with lettuce leaves. Sprinkle with the chopped walnuts.

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FRESH BANANA ICE CREAM SAUCE

This recipe goes great over ice cream.  Also good over pound cake.

3 large bananas, peeled and sliced on the diagonal into 1 to 1 1/2-inch pieces
1/4 cup butter
3 tbsp brown sugar
1/2 tsp vanilla extract

Melt the butter in a skillet over medium to medium-high heat.  Add the brown sugar and vanilla to the skillet and blend.  Add the banana pieces and cook about 3 minutes until caramelized.

Yield: 2 cups

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APPLE & RICE MEDLEY

1 pkg (6-oz) long-grain and wild rice mix

1 cup shredded low-fat cheddar cheese, divided
1 cup chopped Golden Delicious apples
1 cup sliced fresh mushrooms
1/2 cup thinly sliced celery

Prepare the rice according to the package directions.

Preheat oven to 350 degrees.
Lightly spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Add half the cheese, the apples, mushrooms, and celery to the rice; toss to combine.  Spoon the mixture into the prepared casserole dish.

Bake at 350 degrees for 15 minutes, top with the remaining cheese and bake another 10 minutes until cheese is melted.

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QUICK AND EASY SOUR CREAM FRUIT SALAD

2 cans fruit cocktail, drained

4 bananas, sliced
4 apples, diced
4-oz shredded coconut
1 tbsp lemon juice
1 cup sour cream

In a large bowl, combine the chopped apples and sliced bananas. Add the lemon juice and toss together well. Add the remaining ingredients and gently toss well to coat. Cover and refrigerate until serving time.

 

file photo for reference only

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MY MOM'S FRUIT PIZZA

1 roll refrigerated sugar cookie dough
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 tsp vanilla
fresh fruits of your choice

Completely cover a pizza pan with the cookie dough and bake it according to the package directions. Cool completely.

Beat the cream cheese, sugar, and vanilla together until creamy and smooth. Spread mixture over top of the cooled pizza cookie. Arrange the fresh fruit in a pretty fashion over the top of the cream cheese mixture. Chill before serving to allow the cream cheese layer to set.

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BAKED APPLE FRENCH TOAST

2 tbsp butter

2 apples, peeled, cored, cut into 1/2" thick wedges

1/4 cup maple syrup

1 cup half-and-half cream

2 eggs

1 tsp vanilla

12 slices cinnamon-raisin swirl bread

Heat oven to 375-degrees. Coat an 11" X 7" baking dish or pan with nonstick cooking spray.

In a 12" nonstick skillet, melt butter over medium-high heat. Add apple slices and cook, stirring, until tender and golden in color. This takes around 5 minutes. Add the syrup and cook until thickened and slightly caramelized, about 2 minutes. Remove from heat and reserve.

In a bowl, whisk together the cream, eggs, and vanilla. Dip bread in egg mixture. Place 6 slices of the bread, overlapping, in the prepared baking dish. Top with half the apple mixture, then the remaining 6 slices of dipped bread slices. Bake until set, about 20 minutes. Heat broiler and broil until lightly browned, about 2 minutes. Top with the remaining apple mixture.

Yield: 6 servings

ALICE'S 5 CUP SALAD

1 cup Mandarin oranges, drained

1 cup shredded coconut
1 cup chunk pineapple, drained
1 cup miniature marshmallows
1 cup frozen whipped topping, thawed

Combine the oranges, coconut, and pineapple together; add the miniature marshmallows. Gently fold in the whipped topping. Chill until serving time.

 

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Note: My mother made hers with sour cream instead of whipped topping.

HOMEMADE STRAWBERRY JAM IN MINUTES

1 qt ripe strawberries
4 cups sugar (or Splenda or Stevia for diabetics)
3/4 cup water
1 box sure-jell or other fruit pectin (for diabetics they make one for sugar substitute products)

Mash the strawberries, being sure you have 2 cups. Put into a large bowl and add the sugar OR Splenda granular. Set aside for about 10 minutes if using sugar or 15 minutes if using Splenda, stirring occasionally.

In a small saucepan stir the fruit pectic into the water. Bring to a boil over high heat, stirring constantly. Boil for 1 minute. Stir the hot mixture into the fruit mixture in the bowl. Stir together for about three to five minutes until the sugar or Splenda is completely dissolved.

Pour the jam into freezable plastic containers to a half inch from the lid. Cover with lids and let stand at room temperature for 24 hours. Store one container in the refrigerator (it is now ready to use) and freeze the remaining containers.

Yield: 6 cups

Note: Jam may be kept in the refrigerator for 3 to 4 weeks. May be kept in the freezer for a year. Thaw frozen jam in the refrigerator.

 

 

BITE-SIZE CARAMEL APPLES.

1 bag (11 oz.) KRAFT Caramel Bits

2 Tbsp. water

Make apple rounds with melon baller.

INSERT one candy stick into each apple round. Cover plate with waxed paper; spray with cooking spray. Set aside.
PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.

DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.

 I got this recipe and photo from the internet a few years ago.

EASY STRAWBERRY BLISS

 If you like strawberries, give this easy strawberry parfait a try.

8-oz cream cheese, softened

1/4 cup sugar

1/4 cup water

2 cups frozen whipped topping, thawed

4 cups strawberry halves

3 tbsp strawberry jam

24 vanilla wafers

1/2 cup brewed coffee

cocoa powder for dusting, optional

Place cream cheese, sugar and water in a mixing bowl. With electric mixer on low speed, beat until combined. When combined, fold in the whipped topping.

Toss the strawberry halves with the jam; reserve 1 cup. Place half the remaining strawberry/jam mixture evenly divided into 6 parfait glasses.

Dip the vanilla wafers in the coffee. Place 4 of the vanilla wafers in each of the glasses over the strawberry mixture. Top with half of the cream cheese mixture. Repeat with the strawberry mixture and the cream cheese mixture. Dust with the cocoa, if using. Use the reserved strawberry/jam mixture to top the parfaits.

Yield: 6 parfaits

Woman's World '23

LEMONY FRUIT SALAD

 3 cups assorted fruit

1/2 cup Miracle Whip style salad dressing or mayonnaise
1/2 cup lemon flavored low-fat yogurt
1/2 cup chopped pecans
1/4 cup shredded coconut

Combine the salad dressing and the yogurt. Stir to blend well. In a serving bowl, combine the assorted fruit, pecans, and coconut. Pour the dressing over the top of the fruit mixture. Toss gently to combine.

Clipart photo. I do not have a picture.

SAUSAGE-APPLE SKILLET

1 lb fresh pork sausage links

6 (about 2 lbs total) medium apples, cored & cut into 8 wedges each
3 tbsp brown sugar
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp pepper

In a 12-inch skillet, cook sausages over medium heat for 10 minutes or until no longer pink; drain and discard juices. Cut links in half crosswise and return them to the skillet.

Add the apple wedges at the sausage; sprinkle brown sugar, lemon juice, salt and pepper over all.

Cover skillet and cook over medium-low heat 10-15 minutes or until the apples are just tender. Stir gently one or twice during cooking.

Yield: 6 servings

This is the type of sausage used in this recipe.