Thursday, July 3, 2008
1/4 C. Sugar
3 or 4 bananas
1 lrg can fruit cocktail, drained
2 c marshmellows
12 oz cool whip
Stir yogurt and sugar until sugar is dissolved. Drain fruit cocktail and save juice. Slice bananas and place in juice. Fold remaining ingredients. Drain bananas and fold in. Stir in cool whip. (May substitute pineapple for cocktail)
8 oz Yogurt, vanilla, nonfat
1 tbsp mayonnaise
1/4 tsp grated orange peel
2 tbsp orange juice
6 cup Fruit, strawberry peach & pineapple, frozen (or fresh, or your mix of melon, berries, grapes, etc)
What you do:
1 Mix mayonnaise, yogurt, orange juice, and orange peel in large bowl and stir in selected fruit.
2 Cover and refrigerate until ready to serve.
Makes 12 servings
- 2 pears
- 2 apples, cored and chopped
- 2 ripe bananas, sliced
- 1 pint fresh strawberries, sliced
- 3 cups seedless grapes
- 1/2 lemon, juiced
- 8 ounces strawberry cream cheese
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 tablespoon ground cinnamon
- 1 cup pretzels, broken
DIRECTIONS: Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled.I don't add my pretzels until almost time to serve because they get soggy!!
1 pkg of cool whip
1 Big container of raspberry yogurt
2 pkgs of frozen raspberries
1 big and 1 sm pkg of vanilla pudding
Make up pudding as directed, add the rest of the ingredients, chill and serve! Prepare to eat it all!!!
Wednesday, July 2, 2008
1/4 cup chopped parsley (flat leaf)
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
3 medium garlic cloves, minced
1 tsp dry italian seasoning
1/2 tsp black pepper, ground
1/2 tsp salt
2 medium red bell peppers , cut into strips
6 oz Mushrooms, portabella, dried, sliced
1 red onion, halved and cut into 1" thick slices
What to do:
1 Coat a grill rack with cooking spray. Preheat the grill to medium-hot.
2 Combine in a large bowl, the parsley, lemon juice, oil, garlic, Italian seasoning, black pepper, and salt. Add the peppers, mushrooms, and onion and toss to coat well. (The mixture can be prepared ahead to this point and refrigerated for up to 2 days.)
3 Place a vegetable basket or grill screen on the grill rack and place the vegetables on the basket or screen. Grill, turning often for 15 minutes, or until very tender and lightly charred.