Peach Graham Smoothie

• 1/2 Cup vanilla low-fat yougurt
• 4 oz. diced peaches in juice (do not drain)
• 2 cinnamon graham crackers (coarsely broken up)
• 1/3 Cup ice cubes

 

 

Place all ingredients except ice cubes into blender and cover. Blend on medium speed for about 30 sec. or until smooth.

ADD ice and cover. Blend on high speed until thickened.

Makes 1 serving.

Banana Crush Punch

• 4 Cups of Sugar
• 6 Cups of Cold Water
• 1 – 12 oz Can of Frozen Orange Juice From Concentrate
• 1 – 46 oz Can of Pineapple Juice
• 5 Large Mashed Bananas
• 4 Quarts of Lemon Lime Soda

In a large punch bowl combine the sugar and water, stir until dissolved. Add thawed orange juice, pineapple juice, mashed bananas and stir until the orange juice is dissolved. Divide banana crush punch mixture evenly into 4 freezer containers of equal size. Freeze banana punch for several hours until solid. Remove punch from freezer, wait about 1 1/2 hours before serving. Put frozen banana punch mixture into a punch bowl and pour 1 quart lemon lime soda to each container of frozen mixture.

Lemon Cookie Bars

• 1 Cup Flour
• 1/2 Cup Powdered Sugar
• 1 Cup Butter
• 4 Large Eggs
• 1/3 Cup Sugar
• 1/3 Cup Lemon Juice From Concentrate
• 1/4 Cup Flour
• 1/2 tsp. Baking Powder
• 2 Tbsp. Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl combine the 1 cup of flour, 1/2 cup of powdered sugar and butter. Pat into the bottom of a pan. Bake for 20-25 minutes or until it turns lightly brown.
In a second large mixing bowl beat the eggs, granulated sugar and lemon juice with a wire whip until well blended.
Stir in the 1/4 cup of flour and 1/2 tsp. of baking powder and pour over top of the baked crust. Return to the oven and bake an additional 20-25 minutes.
Remove from oven and sprinkle with 2 Tbsp. of powdered sugar.

Apple Puff Pancakes

• 2 Tbsp Butter
• 4 Eggs
• 1 Cup Milk
• 1 tsp vanilla
• 2/3 Cup Flour
• 2 Tbsp Sugar
• 1/4 tsp Cinnamon
• 2 medium apples peeled, cored and thinly sliced
• icing sugar for dusting
• maple syrup

1. Preheat the oven to 425 degrees F
2. Place the butter in a 10-inch deep dish pie plate or a 9-inch square baking dish.
3. In a medium sized mixing bowl, beat together the eggs, milk and vanilla with an electric mixer until well mixed and foamy. In a small bowl, stir together the flour, sugar and cinnamon. Add to the egg mixture and beat just until smooth.
4. Place the pie plate or baking dish into the oven and let heat until the butter is melted and hot. Remove from the oven and holding the dish carefully with oven mitts, swirl gently to coat the entire surface with butter. Quickly arrange the apple slices evenly on the bottom of the dish and pour in the batter.
5. Place in the oven and bake 30 to 35 minutes or until puffed and lightly browned. Dust with icing sugar before cutting into wedges or squares. Serve with a drizzle of maple syrup if you like.

Coconut Cream Pie

• 2/3 cups sugar
• 1/4 cup cornstarch
• 1/4 – 1/2 tsp. salt
• 3 cups milk
• 4 egg yolks, slightly beaten
• 2 Tbsp. butter softened
• 2 tsp. vanilla
• 1 cup coconut
• 8 oz. cool whip (thawed)

Mix sugar, corn starch and salt in a sauce pan. Gradually stir in milk, cook over med heat stirring constantly until the mix thickens and boils. Boil and stir about 1 minute.

Stir at least half of the hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48.

Remove plastic, top pie with whipped cream and remaining coconut.

Refrigerate any remaining pie immediately.

Kalua Pig

• 4-5 lb pork butt
• 2 cups apple cider
• 1 tbsp liquid smoke
• 2-3 tablespoons sea salt

The night before the luau, rub pork with salt and liquid smoke and place in crock-pot. Add apple cider. Turn crock-pot on low and leave it to cook for 10-12 hours, flipping pork over halfway through. Take meat out of the crock-pot and shred.   Makes 6-8 servings

Chocolate Coconut Pecan Balls

• 1 stick butter, melted
• 1 (14-oz.) can sweetened condensed milk
•  2 cups shredded coconut
• 3 3 1/4  cups of finely chopped, lightly toasted pecans
• 1 tsp. vanilla extract
• 2 lbs. powdered sugar

12 oz. melted chocolate for dipping

1. Stir together butter, condensed milk, coconut, nuts and vanilla. Add enough powdered sugar to form a stiff dough. (You may not need all of the sugar.)
2. Refrigerate until well chilled, for at least one hour (preferably overnight).Form mixture into compact balls. Chill again, or freeze, before dipping.
3. Skewer each ball on a toothpick and dip in melted chocolate to coat thoroughly.
4. Place on baking parchment or waxed paper, remove toothpick, and set aside for chocolate to harden at room temperature. Store in airtight container at room temperature for up to two weeks.

BAKED SPINACH, CRAB AND ARTICHOKE DIP

Ingredients:

• 1 cup mayonnaise
• 1 cup freshly grated parmesan cheese
• 1 14 ounce can artichoke hearts, drained and coarsely chopped
• 1 10 ounce package frozen, chopped spinach, thawed and squeezed to drain
• 1 8 ounce package refrigerated imitation crabmeat
• 1 cup shredded Monterey Jack or Cheddar cheese (4 ounces)
• Toasted baguette slices or assorted crackers

 Proceedure:

Heat oven to 350 degrees. Mix mayonnaise and parmesan cheese in medium bowl. Stir in artichoke hearts, spinach and crabmeat.

Spoon mixture into 1 quart casserole. Sprinkle Monterrey Jack cheese.

Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with baguette slices. 24 servings.

Caramel Apple Milkshake

• 3 Cups Vanilla Frozen Yogurt
• 3/4 Cup Lowfat Milk
• 1/2 Cup Applesauce
• 1 1/4 tsp. Cinnamon
• 1/4 Cup Caramel Syrup or Topping
• Whipped Topping

Add all ingredients into a blender and mix until smooth. Pour into 4 glasses and add whipped topping.

CRAB STUFFED MUSHROOMS

Ingredients:

• ½ pound fresh mushrooms
• ½ cup crab meat, drained and flaked
• 8 ounce package cream cheese, softened
• ½ tsp Worcestershire sauce
• 1 tbsp chopped green onion
• ¼ cup parmesan cheese

Proceedure:

Wash mushrooms, remove stems and store for later use. In a mixing bowl, combine other ingredients except for parmesan cheese. Stuff mushroom caps with crab mixture, mounding the tops slightly. Sprinkle with parmesan cheese. Bake at 350 degrees until filling is golden, about 20 minutes. Makes about 12 pieces.