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Blueberry Raspberry Jell- o Salad Snickerdoo Dah Dish Caramel Apple Salad Creamy Cranberry - pineapple Salad Sour Cream Fruit Salad Ambrosia Pretzel Salad Taffy Apple Salad With Snickers Raspberry- applesauce Gelatin White Russian Mold Phyllo-Wrapped Asparagus with Prosciutto Polenta Squares with Gorgonzola and Pine Nuts Apple-Blue Cheese Chutney Phyllo Cups with Ricotta, Chèvre, and Thyme Warm Cranberry- Walnut Brie Roasted Oysters with Pancetta and Breadcrumbs Potato-Gruyère Tartlets Caramelized Onion, Gruyère, and Bacon Spread Grilled Stuffed Jalapeños Creole Deviled Eggs

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Page 1: Dessert salad1

Blueberry Raspberry Jell-o Salad

Snickerdoo Dah Dish

Caramel Apple Salad Creamy Cranberry-pineapple

Salad

Sour Cream

Fruit Salad

AmbrosiaPretzel Salad

Taffy Apple

Salad With Snickers

Raspberry-applesauce Gelatin

White Russian Mold

Phyllo-Wrapped Asparagus with

Prosciutto

Polenta Squares with Gorgonzola

and Pine Nuts

Apple-Blue Cheese Chutney

Phyllo Cups with Ricotta, Chèvre, and

Thyme

Warm Cranberry-Walnut Brie

Roasted Oysters with Pancetta and Breadcrumbs

Potato-Gruyère Tartlets

Caramelized Onion, Gruyère, and Bacon Spread

Grilled Stuffed Jalapeños

Creole Deviled Eggs

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Blueberry Raspberry Jell-o SaladIngredients:2 pkgs Raspberry Jell-o, 4 ½ oz each2 cups Boiling Water2 cans Blueberry Pie Filling, 21 oz each2 cans Crushed Pineapple, not drained (13 oz each8 oz Cream Cheese, softened1 cup Sour Cream½ cup SugarDirections:Dissolve Jell-O in boiling water in a large bowl.Add pie filling and pineapple with juices. Stir to mix well.Pour into a 9x13 pan and place in fridge to chill for 3-4 hours.Make the frosting by blending the soft cream cheese, sour cream, and sugar together. Spread over firm Jell-O mixture and chill.

Snickerdoo Dah DishIngredients:3 cups Coarsely Chopped Snickers Bars3 cups Peeled & Chopped Granny Smith Apples1 Large Tub Cool Whip

¼ cup Mascarpone Cheese or One 3 Oz. Pkg. Cream Cheese, softened (optional

Directions:If adding mascarpone or cream cheese, whip together with cool whip. Add Snickers, apples and toss. Chill and serve.

Caramel Apple SaladIngredients:3 Large Apples8 oz Extra-creamy Frozen Whipped Dessert1 cup Caramel Topping⅓ cup Toffee BitsDirections:Core and peel apples, slicing into bite-size pieces. Set aside.In bowl, combine whipped topping and caramel topping. Fold in apples and 1/4 C. of the toffee bits. Stir to coat them. Put in serving bowl and sprinkle remainder of the toffee bits over. Set in refrigerator until serving. Can be served immediately.

Creamy Cranberry-pineapple SaladIngredients:20 oz can Crushed Pineapple, drained thoroughly.2 Cup (s) Fresh or Frozen Cranberries, thawed1½ tb Sugar8 Ounce (s) of Cream Cheese, softened, room temp¼ cup Milk½ cup Powdered Sugar.4 Ounce (s) of Marshmallow Creme.1 stalk Celery, diced small.8 oz Tub of Frozen Whipped Topping, thawed.⅔ cup Walnut Pieces, or chopped walnuts

Lettuce, optionalDirections:Drain pineapple thoroughly in a strainer, pressing to remove any excess juice; set aside. In a food processor, add cranberries and chop finely, add to drained pineapple. (If

cranberries are frozen, place in strainer under warm water for 2 minutes to thaw.) Add 1 1/2 Tb sugar while processing. With a hand mixer, mix softened cream cheese until smooth, add milk and powdered sugar; mix until smooth. Add 4 oz marshmallow creme to cream cheese; stir until combined. In a bowl mix pineapple, cranberries and chopped celery. Add Cream cheese mixture; fold whipped topping into mixture. Add chopped walnut pieces and fold until combined. Chill cranberry-pineapple salad in refrigerator for 20-25 minutes.

Sour Cream Fruit SaladIngredients:1 (20-oz) Can Pineapple Chunks1 (15-oz) Can Mandarin Oranges1– 1½ cups Red Grapes

1 cup Sour Cream½ cup Shredded Coconut1 cup Miniature Marshmallowsdash Salt

Reserve Some Grapes, pineapple, mandarin oranges and coconut for garnish.

Directions:Thoroughly drain canned fruit. Mix all ingredients together and refrigerate overnight. When ready to serve, spoon into serving dish and garnish with reserved grapes, pineapple, mandarin oranges, and coconut.

AmbrosiaIngredients:1× 20-oz can Pineapple, drained1× 11-oz can Mandarin Oranges, drained1 Banana1½ cup Grapes1 cup Mini Marshmallows½ cup Nuts1 cup Sour Cream1 Tbsp Brown Sugar1 cup CoconutDirections:1. Mix sour cream and brown sugar together.2. Mix all other ingredients together in a large bowl.3. Pour sauce over fruit and mix together.

Pretzel SaladIngredients:2⅔ cups Crushed Pretzels¾ cups Melted Butter or Margarine12 oz Cream Cheese1½ cups Sugar1 Large Package Frozen Strawberries

About 1/2 of a Large Container Cool Whip, thawed1 Large Package Strawberry Jello2 cups Pineapple Juice, heatedDirections:Combine cream cheese and sugar; set aside. Mix pretzels and margarine and press into 9x13 dish. Bake at 400F for 10 minutes. Cool. Spread cream cheese mixture over pretzels. Spread the Cool Whip over cream cheese. Chill about 30 minutes. Dissolve Jello in hot pineapple juice. Add frozen strawberries; chill until partially set. Carefully pour over all; refrigerate several hours.

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Taffy Apple Salad With SnickersIngredients:1× 15 oz can Pineapple Chunks, drained reserving juice

2½ cups Mini Marshmallows1 Egg Beaten1 Tbsp All Purpose Flour1½ Tbsp Distilled White Vinegar½ cup White Sugar1½ cups Spanish Peanuts Without Skins

2 Large Granny Smith Apples, peeled cored and chopped

1× 8 oz Tub Frozen Cool Whip12 Mini Snickers, choppedDirections:Chop pineapple chunks, then combine with marshmallows and set aside. In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir until thickened, then let cool. Combine sauce and marshmallow mixture. Stir in peanuts, Cool Whip and apples. Fold in candy bars. Refrigerate until ready to serve.

Raspberry-applesauce GelatinIngredients:2 boxes (3 Oz. Each) Rasberry Jello1 jar Motts Apple Sauce, 2 cupsDirections:Combine gelatin and 2 1/2 cups boiling water; stir until dissolved. Then, rather than adding the cold water which the package calls for, add the applesauce and stir until blended. Pour into serving bowl or mold. Chill and serve.

White Russian MoldIngredients:1 Envelope Knox Gelatin, plus ¼ tsp¾ cup Sugar1½ cup Cold Water1½ cup Sour Cream1½ tsp Almond Extract8 oz Cool Whip, thawed

Strawberries, blueberries, and/or raspberries for garnishCooking Spray

Directions:In saucepan, combine first 3 ingredients. Boil gently and stir until gelatin is dissolved, about 2 minutes. Pour into large bowl and cool about 30 minutes. Whisk in sour cream and almond extract. Mix well and chill until partially set, about 1 1/2 hours. Fold in Cool Whip, stir and pour into a mold sprayed with Pam.

Phyllo Cups with Ricotta, Chèvre, and ThymeIngredients1 cup fat-free ricotta cheese (such as Calabro) 1/3 cup finely chopped green onions 1 tablespoon finely chopped fresh thyme 3 ounces chèvre, crumbled (about 3/4 cup)

1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup) 2 tablespoons canola oil 1 tablespoon unsalted butter, melted 8 (14 x 9–inch) sheets frozen phyllo dough, thawed Cooking spray Preparation1. Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.2. Preheat oven to 375°.3. Combine oil and butter. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo with oil mixture. Repeat layers 3 times, ending with oil mixture; press gently on stack. Repeat procedure with remaining 4 phyllo sheets and oil mixture to form two phyllo stacks. Cut each phyllo stack crosswise into 4 (3 1/2 x 9–inch) strips. Cut strips into thirds to form 24 (3 1/2 x 3–inch) rectangles. Press 1 rectangle into each of 24 mini muffin cups coated with cooking spray. Divide cheese mixture evenly among prepared cups. Bake at 375° for 8 minutes or until phyllo is golden.

Warm Cranberry-Walnut BrieIngredients1 (8-ounce) round Brie cheese 2 tablespoons dried cranberries 1 teaspoon chopped fresh thyme 1 teaspoon chopped walnuts, toasted 40 low-sodium 100 percent whole-wheat crackers (such as Triscuit) Preparation1. Preheat oven to 350°.2. Using a serrated knife, remove topmost rind from cheese; discard rind. Place cheese, cut side up, in a small ovenproof baking dish; sprinkle with cranberries and thyme. Top evenly with nuts. Bake at 350° for 15 minutes or until cheese is soft and warm. Serve immediately with crackers.

Roasted Oysters with Pancetta and BreadcrumbsIngredients2 tablespoons pine nuts, toasted 2 (1-ounce) slices white bread Cooking spray 1 ounce finely chopped pancetta or cured bacon 2 tablespoons chopped fresh flat-leaf parsley 1/4 teaspoon black pepper 18 shucked oysters on the half shell 6 lemon wedges Preparation1. Preheat oven to 450°.2. Combine nuts and bread in a mini food processor; process until coarsely ground. Heat a medium skillet over medium-high heat, and lightly coat pan with cooking spray. Add pancetta; sauté for 2 minutes or until crisp, stirring frequently. Remove from heat. Stir in pine nut mixture, parsley, and black pepper. Carefully arrange oysters in a single layer on a broiler pan, and spoon 1 tablespoon bread mixture onto each oyster. Bake at 450° for 5 minutes or until oysters are opaque. Serve immediately with lemon wedges.

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Potato-Gruyère TartletsIngredients6 baby Dutch or fingerling potatoes 1 sheet frozen puff pastry dough, thawed 1/4 teaspoon kosher salt 1/3 cup shredded Gruyere cheese 1 1/2 teaspoons chopped rosemary Preparation1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer for 5 minutes or until almost tender. Drain; rinse with cold water. Cut crosswise into thin slices.2. Preheat oven to 400°. 3. Unfold dough; place on a surface dusted with flour. Roll to a 10 x 9–inch rectangle. Cut into 20 (2 1/4 x 2–inch rectangles). Score each rectangle about 1/8-inch from edge. Prick dough liberally with a fork. Arrange on a baking sheet lined with parchment paper; chill 10 minutes.4. Arrange 2 potato slices onto each dough piece, and sprinkle with salt. Combine cheese and rosemary. Sprinkle about 3/4 teaspoon cheese mixture over each tartlet. Bake at 400° for 15 minutes or until golden.

Caramelized Onion, Gruyère, and Bacon SpreadIngredientsCooking spray 3 1/2 cups chopped onion 2 ounces Gruyère cheese, shredded and divided 2 tablespoons chopped fresh chives, divided 1/3 cup canola mayonnaise 1/3 cup fat-free sour cream 1/4 teaspoon salt 1/4 teaspoon black pepper 3 bacon slices, cooked and crumbled Preparation1. Preheat oven to 425°.2. Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray. Add onion to pan; sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly. 3. Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon chives.

Grilled Stuffed JalapeñosIngredients2 center-cut bacon slices 4 ounces cream cheese, softened (about 1/2 cup) 4 ounces fat-free cream cheese, softened (about 1/2 cup) 1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup) 1/4 cup minced green onions 1 teaspoon fresh lime juice 1/4 teaspoon kosher salt 1 small garlic clove, minced 14 jalapeño peppers, halved lengthwise and seeded Cooking spray 2 tablespoons chopped fresh cilantro 2 tablespoons chopped seeded tomato

Preparation1. Preheat grill to medium-high heat. 2. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.

Creole Deviled EggsIngredients8 large eggs 1 tablespoon cider vinegar 2 tablespoons (1 ounce) 1/3-less-fat cream cheese 1/4 cup plain 2% reduced-fat Greek yogurt 1 tablespoon finely chopped green bell pepper 1 tablespoon finely chopped celery 1 tablespoon Creole mustard 2 teaspoons minced fresh chives 1/4 teaspoon freshly ground black pepper 1/4 teaspoon hot pepper sauce (such as Tabasco) 1/8 teaspoon salt Dash of ground red pepper 2 pieces hot pickled okra, each cut into 8 slices Preparation1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; stir in vinegar. Bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. 2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; add cream cheese, and mash with a fork until smooth. Add yogurt and next 8 ingredients (through red pepper). Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish each egg half with 1 okra slice.