Cooking With Shaz1 cup ice, crushed
1 cup soymilk, Very Vanilla Silk Soymilk
1 cup blueberries, frozen
2 bananas, sliced frozen
Mix in blender until smooth.
2 Servings
OR
1 banana, sliced frozen
1/2 cup blueberries
1/4 cup yogurt
1/2 cup Soymilk
Mix in mini blender until smooth. Add more soymilk if needed.
1 serving
This is an easy dessert which uses fresh berries and creamy pudding layered between slices of pound cake. Great dessert for a summertime gathering.
3/4 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 cups thawed Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz) frozen pound cake
1/4 cup orange juice
1. Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries
2. Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosely with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
Serves 8
[amd-yrecipe-recipe:8]
*recipe source and image source – Kraft http://www.kraftrecipes.com/recipes/berry-bliss-cake-106367.aspx#
2 tablespoons Dijon mustard
2 tablespoons frozen (thawed) pineapple juice concentrate
1 clove garlic, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 oz each)
1 teaspoon olive oil
2 slices (1/2 inch thick) fresh pineapple, rind removed
Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.
2 Servings
1 pound large shrimp, cleaned
1 tablespoons olive oil
1 cup pineapple juice
1 (20 ounce) can pineapple chunks, drained
2 cups white rice, uncooked
1 cup coconut milk
1/4 cup coconut, toasted
1 green onion, sliced
Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
6 Servings
1 large onion, thinly sliced
2 turkey thighs (about 2 lb), skin and excess fat removed
1 can (16 oz) whole cranberry sauce
1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)
PREPARATION
1. Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker.
2. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.
3. Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.
4. Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.
8 pounds ham , spiral cut
1 12 oz. can cola
1 20 oz. can pineapple, slices
40 whole cloves
10 maraschino cherries
Lightly oill a shallow roasting pan. Place ham, cut side down, in pan and let stand at room temperature for 1 hour.
Heat oven to 350 degrees and place rack in lower third. Pour cola over ham and cover with foil. Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours. Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more. Transfer ham in pan to a wire rack and let stand 10 minutes before carving.
From Southern Living
6 (10-inch) fat-free flour tortillas
1/2 (15-ounce) can whole-berry cranberry sauce
2 tablespoons spicy brown mustard
2 tablespoons minced crystallized ginger
1 1/2 cups chopped cooked chicken or turkey breast
3 green onions, thinly sliced
2 tablespoons chopped pecans, toasted
1 cup shredded lettuce
Heat tortillas according to package directions.
Stir together cranberry sauce, mustard, and ginger. Spread mixture evenly over 1 side of each tortilla. Top with chicken, green onions, pecans, and lettuce; roll up.
Yield: 6 servings