CARAMEL APPLE SURPRISE SALAD
3 cups (6 small) Granny Smith apples, unpeeled, cored and diced
1 (8 ounce) can pineapple tidbits, drained
3 tablespoons dry roasted peanuts, chopped
1 cup Cool Whip Light
1 (2.05 ounce) Milky Way Light candy bar, cut into 24 pieces
In a large bowl, combine apples, pineapple and peanuts. Add Cool
Whip Light and mix gently to combine. Fold in candy pieces.
Cover and refrigerate for at least 30 minutes. Gently stir again just
before serving.
Wednesday, April 20, 2011
BROWN BEARS
BROWN BEARS
1 c. sugar
1 tbsp. cinnamon
1 stick butter, softened
2-3 cans refrigerator biscuits
Mix sugar, cinnamon and butter together until well blended. Take
the biscuits and roll in hands to form long snake like pieces. Butter
hands first to prevent sticking. Wrap the snake like dough around a
stick in a coil fashion. Cook over an open fire until cooked (should
appear brown). Roll the cooked dough in the cinnamon mix and
put some inside the hole the stick was in. One of the most kid-
friendly and easy camping recipes.
Premium frozen fruit bars.
Premium frozen fruit bars.
At nearly $2 per bar, frozen 'all fruit' or 'fruit and juice' bars may not be rich in calories, but they are certainly rich in price. Make your own at home — and get the flavors you want. The only equipment you need is a blender, a plastic reusable ice-pop mold (on sale at discount stores for about 99 cents each), or small paper cups and pop sticks or wooden skewers.
To make four pops, just throw 2 cups cut-up fruit, 1 tablespoon sugar, and 1 teaspoon lemon or lime juice into a blender. Cover and blend until smooth. You might wish to add 1 to 2 tablespoons of water so the final mix is a thick slush. Pour into 4-ounce pop molds or paper cups, insert sticks, and freeze until solid.
At nearly $2 per bar, frozen 'all fruit' or 'fruit and juice' bars may not be rich in calories, but they are certainly rich in price. Make your own at home — and get the flavors you want. The only equipment you need is a blender, a plastic reusable ice-pop mold (on sale at discount stores for about 99 cents each), or small paper cups and pop sticks or wooden skewers.
To make four pops, just throw 2 cups cut-up fruit, 1 tablespoon sugar, and 1 teaspoon lemon or lime juice into a blender. Cover and blend until smooth. You might wish to add 1 to 2 tablespoons of water so the final mix is a thick slush. Pour into 4-ounce pop molds or paper cups, insert sticks, and freeze until solid.
Food coloring chart for Easter eggs.
Food coloring chart for Easter eggs.
If you have your own dipping tools and cups, this chart will come in
handy! Following each color listed below, you will find the number of
drops of each food coloring to be added to about 2 - 4 ounces of
vinegar for dipping.
Lime - 24 yellow, 4 green
Purple - 15 blue, 5 red
Cantaloupe - 24 yellow, 2 red
Jade - 17 green, 3 blue
Plum - 10 red, 4 blue
Spearmint - 12 green, 6 yellow, 2 blue
Raspberry - 14 red, 6 blue
Maize - 24 yellow, 1 red
Watermelon - 25 red, 2 blue
Teal - 15 green, 5 blue
Grape - 17 blue, 3 red
Fuchsia - 18 red, 2 blue
Orange Sunset - 17 yellow, 3 red
Jungle Green - 14 green, 6 yellow
To make larger volumes, just keep the ratio the same (for
example, Lime is 24 parts yellow to 4 parts green; a ratio
of 6 to 1).
If you have your own dipping tools and cups, this chart will come in
handy! Following each color listed below, you will find the number of
drops of each food coloring to be added to about 2 - 4 ounces of
vinegar for dipping.
Lime - 24 yellow, 4 green
Purple - 15 blue, 5 red
Cantaloupe - 24 yellow, 2 red
Jade - 17 green, 3 blue
Plum - 10 red, 4 blue
Spearmint - 12 green, 6 yellow, 2 blue
Raspberry - 14 red, 6 blue
Maize - 24 yellow, 1 red
Watermelon - 25 red, 2 blue
Teal - 15 green, 5 blue
Grape - 17 blue, 3 red
Fuchsia - 18 red, 2 blue
Orange Sunset - 17 yellow, 3 red
Jungle Green - 14 green, 6 yellow
To make larger volumes, just keep the ratio the same (for
example, Lime is 24 parts yellow to 4 parts green; a ratio
of 6 to 1).
Hawaiian Pineapple Bars
Hawaiian Pineapple Bars
1 cup butter or margarine
2 cup flour
1 cup sugar
Mix together and put into a 9 x 13 pan. Bake at 350F for 15 min. Cool
completely.
2 - 8 oz. pkgs. cream cheese
1/4 cup sugar
1/4 cup milk
1 - 20 oz. can crushed pineapple, well drained
2 teaspoons vanilla
Beat cream cheese with sugar and milk. Add vanilla, mix well. Fold in
pineapple by hand. Spread mixture over cooled crust.
2 cups coconut
2 tablespoons melted butter
Mix coconut and butter. Sprinkle evenly over cream cheese layer. Bake
at 350F for 20 minutes. Cool completely and refrigerate before
cutting and serving.
1 cup butter or margarine
2 cup flour
1 cup sugar
Mix together and put into a 9 x 13 pan. Bake at 350F for 15 min. Cool
completely.
2 - 8 oz. pkgs. cream cheese
1/4 cup sugar
1/4 cup milk
1 - 20 oz. can crushed pineapple, well drained
2 teaspoons vanilla
Beat cream cheese with sugar and milk. Add vanilla, mix well. Fold in
pineapple by hand. Spread mixture over cooled crust.
2 cups coconut
2 tablespoons melted butter
Mix coconut and butter. Sprinkle evenly over cream cheese layer. Bake
at 350F for 20 minutes. Cool completely and refrigerate before
cutting and serving.
Orange Lush Salad
Orange Lush Salad
1 pkg orange gelatin
1 cup sour cream
1 8-oz can crushed pineapple, undrained
1 cup boiling water
1 cup flaked coconut
3 oranges, cut into bite-size pieces
1/2 cup white sugar
1/2 cup pecan bits
Dissolve gelatin in boiling water. Add sugar and stir until dissolved.
Chill until heavy syrup consistency. Combine remaining ingredients and mix.
Fold into gelatin mixture and chill for a few hours before serving.
1 pkg orange gelatin
1 cup sour cream
1 8-oz can crushed pineapple, undrained
1 cup boiling water
1 cup flaked coconut
3 oranges, cut into bite-size pieces
1/2 cup white sugar
1/2 cup pecan bits
Dissolve gelatin in boiling water. Add sugar and stir until dissolved.
Chill until heavy syrup consistency. Combine remaining ingredients and mix.
Fold into gelatin mixture and chill for a few hours before serving.
Mint Oreo Fudge
Mint Oreo Fudge
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
dash of salt
20 Oreo cookies, broken into pieces (approximtely)
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
In heavy saucepan, melt chocolate chips with sweetened condensed milk and salt over low heat.
Remove from heat; stir in cookies, mint and vanilla.
Spread evenly into wax paper lined 8or 9 inch square pan.
Chill 2 hours (or until firm) in the refrigerator.
Lift fudge out of pan, peel off paper and cut into squares. Store covered in refrigerator.
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
dash of salt
20 Oreo cookies, broken into pieces (approximtely)
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
In heavy saucepan, melt chocolate chips with sweetened condensed milk and salt over low heat.
Remove from heat; stir in cookies, mint and vanilla.
Spread evenly into wax paper lined 8or 9 inch square pan.
Chill 2 hours (or until firm) in the refrigerator.
Lift fudge out of pan, peel off paper and cut into squares. Store covered in refrigerator.
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