Pineapple Nut Ball
8 oz pkg lite cream cheese (not whipped) softened
8 oz can crushed pineapple - drained
2 T scallions - chopped fine
1/4 c chopped red pepper
1 tsp Seasonal salt
Mix all together - form into 2 separate balls in plastic wrap - or one large ball
Refrigerate until firm - roll in crushed walnuts
Broccoli Salad
4 cups chopped fresh broccoli
1 large red mango seeded peeled and diced
1/2 cup cashews
1 small red onion cut into thin wedges
1/2 cup bottled buttermilk ranch salad dressing
2 tablespoons orange juice
1 tablespoon. Prepared horseradish
1 11 ounce can of mandarins orange sections drained
In a large salad bowl combine broccoli, mango, cashews,and onion. For dressing, in a small bowl stir together ranch dressing, orange juice and horseradish . Pour over broccoli mixture; toss to coat. Gently stir in mandarin oranges. Serve immediately or cover and chill up to 2 hours!
From Fiona!
Chewy Pistachio Macaroons
½ Cup egg white at room temperature
1 tsp almond extract
7 oz box of almond paste, grated
2&1/3 Cups confectionary sugar
3 TBs all purpose flour
2&1/2 Cups shelled, unsalted pistachios
3 drops green food coloring
Confectionary sugar to roll baked cookies
Preheat oven to 325. Line 2-3 cookie sheets with parchment paper.
Grind pistachios in processor till most are finely (not paste) and some are coarsely chopped.
In a large mixing bowl, combine egg whites, food coloring and almond extract and beat until firm (not dry).
In a separate large bowl, combine grated almond paste, flour and confectionary sugar until mixture resembles small crumbs.
Stir in pistachios and mix well with a wooden spoon.
Fold in beaten egg whites.
Drop on parchment by TB or small scoopfuls (I used a heaping scoop) about 1&1/2 inches apart.
Put in the oven on the rack above the center one and bake 12-14 min for small size (I did about 16 min as mine were larger). Bake until very lightly golden. Centers should be slightly soft.
Cool for a few minutes on the parchment paper. Then roll in confectionary sugar and place on a rack to cool. If freezing, do not roll in sugar until ready to serve.
Pumpkin Recipe
2 cans of pumpkin purée
1can evaporated milk
3 eggs
1 cup sugar
4 tsp. Pumpkin pie spice
1 pkg. yellow cake mix
3/4 c. melted butter
1 1/12 c. chopped walnuts
Preheat oven to 350
In mixing bowl combine first 5 ingredients.
Transfer to a greased 9x13 pan.
Sprinkle with DRY cake mix.
Drizzle melted butter over top.
Top with chopped walnuts.
Bake ( uncovered) at 350 for one hour. Yield 12-16 servings
ENJOY!
Peeps' Salad
4-5 kale leaves, spines removed
5-6 leaves of romaine
2 C of arugula
2 C spinach
1/2 smallbag of chopped cabbage
1⁄2 C chopped celery
2-4 chopped scallions
A handful or two of bean sprouts
1/2 cucumber, diced
1⁄2 C carrots, julienne or sliced
1⁄2 C sliced almonds or sunflower seeds
1 package of chicken, beef, or vegetable Ramen noodles 1⁄2 C olive oil (I used 1⁄4 C of canola oil and 1⁄4 C of olive oil 1/3 C of rice vinegar
2 T. sugar (I used Domino light blend of stevia and sugar) Ramen packet
Chiffonnade the kale, romaine and spinach. Add arugula and next four ingredients together in a bowl. Break up noodles. In a small bowl, add OO, vinegar, sugar and
Ramen packet and mix. Add dressing to crushed Ramen noodles, and let sit for a half hour. Pour noodles and dressing on greens and toss.
Denise M.'s recipe
Almond Tart Recipe
6 boxes Athens Phyllo Shells
8 oz. butter
3/4 cup of sugar
3/4 cup of honey
1 tsp of Almond Extract
4 cups of almonds
Melt butter on low heat. Add sugar, honey and almond extract. Mix and stir constantly over low heat for seven minutes. Add almonds and mix until well coated. Fill uncooked shells 3/4 full. Bake at 350 degrees for 10-12 minutes. When cooled, box so they don't harden.
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