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Cheese Pineapple Pie Recipe

Ingredients

Pineapple Layer

  • 1/3 c  Sugar
  • 1 tb Cornstarch
  • 1 cn (8oz) crushed pineapple with juice

Cream Cheese Layer

  • 1 (8oz) cream cheese, Softened
  • 1/2 c Sugar
  • 1 t Salt
  • 2 Eggs
  • 1/2 c Milk
  • 1/2 ts Vanilla
  • 1 9-in unbaked pie shell
  • 1/4 c Chopped pecans

Directions

  1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
  2. Blend in milk and vanilla. (If mixture looks slightly curdled, don’t worry it bakes out.) Spread cooled pineapple layer over bottom of pie shell.  Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.

Chocolate Cheese Mousse Pie Recipe

Ingredients

  • 1/4 c  Skim Milk
  • 1 Envelope Unflavored Gelatin
  • 2/3 c  Skim Milk
  • 2 lg Eggs, Separated
  • 6 tb Sugar
  • 1 tb Unsweetened Cocoa
  • 1 tb Vanilla
  • 1 1/2 c  Low Fat Cottage Cheese
  • 1/3 c  Graham Cracker Crumbs
  • 1/8 ts Cinnamon

Directions

  1. Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes.  Heat 2/3 cup skim milk to boiling point.  Pour into blender bowl and blend until gelatin dissolves. Add egg yolks, 4 tb sugar, cocoa and vanilla.  Blend at medium speed until well mixed.  Add cottage cheese and blend until smooth.
  2. Refrigerate until thick. Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix crumbs and cinnamon.   Place in an 8″ pie pan. Carefully pour in chocolate mixture and refrigerate. \

Only 105 calories per serving.

Creamy Seafood Fettuccine Recipe

Ingredients

  • 1/4 cup finely chopped pancetta-style bacon
  • 1 cup chopped onion
  • 1 canwhole baby canned clams,
  • 1clove garlic, minced
  • 1 can CAMPBELL’S Condensed Low Fat Cream of Celery Soup
  • 1 cup )low fat (1%) milk
  • 12 oz extra-large or large shrimp, peeled and deveined
  • 3/4 cup frozen peas, thawed
  • 12 oz fettuccine pasta or other long pasta, cooked
  • 2 tbsp chopped fresh parsley

Creamy Seafood Fettuccine Recipe

Directions

  1. In large saucepan,cook pancetta and onion over medium heat until softened,about 5 minutes. Drain clams,reserving ¼ cup (60 mL) liquid. Add clams and liquid to pan. Stir in garlic.
  2. Stir in condensed soup,milk,shrimp and peas; bring to boil. Reduce heat and simmer,stirring,until reduced and thickened,about 10 minutes.
  3. Stir in pasta; sprinkle with parsley.

Smoky Mac and Cheese Bites Recipe

Ingredients

  • 2 cups (500 mL) uncooked elbow macaroni (1/2 lb/250 g)
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) panko breadcrumbs, divided
  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 1 3/4 cups (425 mL) whole milk
  • 1/2 tsp (2 mL) each smoked paprika, salt and pepper
  • 2 1/2 cups (625 mL) grated Applewood Smoked Cheddar cheese, divided
  • 1/2 cup (125 mL) roughly chopped chives
  • 1 egg yolk

Smoky Mac and Cheese Bites Recipe

Directions

  1. Cook pasta according to package directions. Drain well.
  2. Meanwhile, preheat oven to 400°F (200°C). Brush 24 mini-muffin tins with olive oil. Sprinkle bottom of each cup with 1/2 tsp (2 mL) panko.
  3. In large saucepan, melt butter over medium heat. Whisk in flour; cook 1 min. Gradually whisk in milk until smooth. Continue whisking while bringing to a boil; simmer 5 min., or until thickened. Whisk in smoked paprika, salt and pepper. Remove from heat and stir in each of the following, mixing in each ingredient before adding the next: 2 cups (500 mL) cheese, chives and egg yolk. Stir in drained cooked pasta; mix well.
  4. Fill prepared mini muffin tins with macaroni and cheese mixture. Sprinkle top of each macaroni and cheese bite with remaining panko and cheese. Bake 15 min., or until cheese is golden brown and bubbling. Cool 10 min. before using small spoon to loosen edges around each bite before lifting out of muffin tins. Transfer to serving tray.

Pumpkin Coca-Cola Float Recipe

Ingredients

  • 3 Cups vanilla ice cream
  • 1 Cup pumpkin puree, plus 3 extra tablespoons
  • 1 Tablespoon whole milk
  • 2 Bottles Coca-Cola (in 8-oz. size)
  • Maraschino cherries
  • 1 Cup whipping cream
  • 3 Tablespoons granulated sugar, plus an extra teaspoon for the pumpkin seeds1
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons pumpkin seeds
  • 1 Teaspoon hot water

Pumpkin Coca-Cola Float Recipe

Directions

  1. For the float: Place vanilla ice cream, pumpkin puree, and milk into a food processor. Pulse until smooth and creamy. Pour pumpkin mixture into a container with a lid and place in freezer at least an hour or for better results, overnight.  For the whipped cream: In a mixer fitted with a whisk attachment, place the whipping cream, granulated sugar, and vanilla extract. Whisk on high until light and fluffy.  For the pumpkin seeds: Preheat oven to 350 degrees. In a small bowl, combine all ingredients. Place pumpkin seeds on a baking sheet and bake for about 7 to 10 minutes or until golden brown. Remove from oven to cool.  To serve: Pour 1/3 cup of the cola into a tall, chilled glass. Scoop about a cup of the pumpkin mixture and place it in the glass. Add more cola and fill to the rim. Garnish with whipped cream, pumpkin seeds, and a cherry! Cheers!

Yorkshire Pudding Recipe

Directions

  • 1 ½ cups all-purpose flour
  • ¼ tsp salt
  • 4 large eggs
  • 1 cup milk
  • ¼ cup cold water
  • 2 tsp hot English mustard or Dijon (optional)
  • 2 Tbsp vegetable oil

Instructions

  1. Preheat oven to 425°F.
  2. Sift the flour into a large bowl. Mix in the salt and a few cracks of black pepper. Create a well in the flour and add the eggs, milk, cold water and mustard. Mix well. Let sit for at least 10 minutes. If there are lumps strain through a fine sieve into a jug for pouring. The consistency should be like whipping cream; if it is too thick, pour in a bit more milk.
  3. Divide the vegetable oil between a 12-tin muffin tray and place in the preheated oven for at least 5 minutes. It is really important that the oil is sizzling hot, almost smoking.
  4. Working quickly, pull the tin out of the oven and fill the muffin holes ¾ full of batter. If you want giant Yorkies, fill them right to the top (you’ll just have less). Remove from the oven and serve immediately.
  5. Bake for 20 minutes. The puds should be golden brown and crispy. If they’re not crispy, they will sink as soon as they come out of the oven.

Tuna Noodle Casserole Recipe

This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping.

Ingredients

  • 1 can Cream of Mushroom Soup or Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4 ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown.

Ground Turkey Tacos Recipe

Ingredients

  • 1 pound ground turkey
  • 1 medium onion – chopped
  • 1 4 oz can sliced mushrooms – drained
  • 1 clove garlic — minced or 1/8 teaspoon garlic powder
  • 1 6 oz can tomato paste
  • 1/2 cup white cooking wine
  • 1 tablespoon  chopped parsley
  • 1/2 teaspoon salt
  •   1 teaspoon pickling spices
  • 4 whole peppercorns

Cream Sauce with Yogurt

  1. 1 tablespoon butter or margarine
  2. 1 tablespoon flour
  3. 1/4  teaspoon salt
  4. 1/3 cup milk
  5. 1 egg — slightly beaten
  6. 1/2 cup  unflavored yogurt
  7. dash ground nutmeg

Makes approximately 8 tacos

Directions

  1. Brown turkey and onion in skilllet over medium heat.  In Crock-Pot, combine turkey, onion, mushrooms, garlic, tomato paste, cooking wine, parsley, and salt. 
  2. Tie pickling spices and pepperconrs ina cheesecloth bag or tea ball. 
  3. Add to the Crock-Pot; cover and cook on Low 4 to 5 hours.  Remove spice bag. 
  4. Prepare C ream Sauce as directed below.  Spoon 1/4 cup turkey misture into each taco shell.  Top with Cream Sauce.

Cream Sauce:

  1. In small saucepan, melt butter; stir in flour and salt.  Gradually add milk, stirring continuously.  Cook over low heat until thickened.  Remove from heat. 
  2. In small bowl, combine egg,yogurt, and nutmeg.  Stir into hot mixture.  Return to heat and cook over low heat for 1 minute, stirring continuously.