Lemon Creme Pie with Toasted Coconut Topping

 

Lemon Creme Pie with Toasted Coconut Topping

(alas my photo disappeared and now I have to find it again! Disaster!)

Sometimes life leaves us with a lot of time on our hands to make lovely dishes and take great effort with prep. Other times you simply don't have the gumption, so you use what you have on hand to prepare something pretty tasty that is quick-as-a-wink, as my dad used to say.

This is one such recipe. Just a few basic things that are still easy to find on the shelves of the store or that you may well have in your cupboard right now. I find pre-made graham wafer pie crusts in aluminium foil pans to be one of the most marvelous inventions! They have saved me a lot of scrambling for ingredients when I had precious few during this whole pandemic. 

Just one hint: These crusts taste even better when you mix an egg white with a bit of water and brush it on the crusts before baking at 350 degrees for 10 minutes. It sets the crust and makes it a pretty brown.I also discovered the homemade toasted coconut is a breeze and intend to use it more often. SO here you go, friends! One of the latest creations by The Little Cook - me! 

Please note, this is homespun and not a fancy dessert. Easy, peasy lemon squeezy, to coin a phrase.

LEMON CREME PIE WITH TOASTED COCONUT TOPPING

INGREDIENTS

Pie Crust

I am not fussy but Keebler seems to have a tastier finish when prepared. I have used many generic graham pie crusts that are excellent as well but they do tend to crumble a bit more quickly. It also bakes to a nice golden color (see directions above). Home made is always the best.

Filling

• One can of lemon cream filling OR lemon pie filling or you can prepare your own from package directions
• One 8-oz tub of Cool Whip or a similar topping

Toasted Coconut Topping

• Approximately 4 oz of flaked coconut. 

PREPARATION

1. Preheat oven to 350 degrees. Whisk 1 egg white with a bit of water in a small bowl, then brush lightly onto the top of the pie crust. Heat in oven for approximately 8-10 minutes before removing. Set aside to cool. Leave oven on for the coconut layer.
2. While the crust is in the oven, fold together the lemon filling and cool whip in a medium bowl until thoroughly blended. Cover with plastic wrap and place in fridge til ready to use.
3. To toast coconut: Place on a cookie sheet or foil pan large enough to spread the coconut into one even layer. This insures even toasting. Place onto middle rack of oven and heat, stirring ever couple of minutes and shaking gently to distribute pieces, until an even golden color is reached. It is okay to have some lighter and darker bits. Let cool for approximately 15 minutes.
4. Once the crust has cooled, empty the bowl of filling onto the crust, spreading it evenly with a spatula or wide knife. It will be quite thick.
5. Sprinkle evenly with the coconut. The variety of colors is what makes it so attractive. Place in fridge, covered with the lid that comes with the crust (another reason I love the convenience) or plastic wrap to cool for a couple of hours before serving.

 Et voila! A yummy summer dessert.

Note: Flaked coconut gives a slightly more tasty, chewy texture that complements the creaminess of the filling.

Enjoy!

Oven-Roasted Vegetable Medley

                

                                            
This is one of our absolute favorite dinner sides - in fact, we have been known to make a whole meal out of it. The best part about it is you can use almost any vegetables, especially root veggies since they seem to work best. I will give you the ingredients as I used them last time. Sooooo tasty!

Oven Roasted Vegetables:
Preheat oven to 400 degrees. Line a 9x13 inch pan with heavy duty foil.
              

Ingredients

• small red potatoes, cut into 4 pieces each (scrubbed, skin-on)
• baby carrots or washed and scrubbed regular carrots chopped into large chunks
• green peppers - wash, remove seeds and chop into chunks
• zucchini - wash and cut into chunks or thick slices
• onions - either whole baby onions or any other type peeled and cut into chunks.
• Garlic cloves if desired **I stopped here but you can also add turnips or rutabaga or parsnips (if you like them) **
• olive or canola oil
• Italian seasoning, rosemary, smoked paprika, salt and pepper

Preparation

1. As you chop your veggies, place in a large bowl. Drizzle with about 1/4 c or so of oil along with your favorite seasonings. Toss gently to thoroughly coat
2. Dump carefully into a foil-lined pan and spread out evenly for consistent roasting.
3. Place on the middle rack of the pre-heated oven and roast for approximately 40-45 minutes, until vegetables are tender and turning golden brown.

Excellent when served with roasted turkey or chicken or with BBQ or grilled meat. This made enough for a few meals for us. Bonus!!

Fruit & Mixed Berry Pies and Crumbles

Once in a while, as those who know me may know, I go bulk when I am baking. No, that doesn't mean gaining weight (though that is a distinct possibility when there is baking in the house)! It means making a filling and using it in different ways, a little baker's secret I learned during the lean(er) years. This time it meant making up a delicious fruit medley with apples, pears and peaches and creating pies and "crumbles" a.k.a. apple crisps or brown betty. The berries came into play because I had a craving for another fruit crisp with a different flavor. So here you go, two-in-one recipe ideas. Note: I got a big bag of Envy and Cripp's Pink apples from Sam's Club so I used them in the pie mixture, but you can just as easily use Pink Lady, Fuji, Delicious, Mac, Gala or any other apple.

FRUIT PIES

Ingredients

• 6 apples - I like mixing varieties - washed, cored, peeled and sliced into chunks
• 2 peaches - washed, peeled and sliced into chunks
• 2 Bartlett pears (love this variety) - washed, peeled and cut into chunks
• 1/2 c golden brown sugar, 1/2 c white granulated sugar
• 2 tbsp ground cinnamon (we do love our cinnamon)
• 1/2 c water (enough to just cover the bottom of a medium to large sauce pan
• 1/4-1/2 c cornstarch mixed with approx. 1 c water
• Butter or margarine
• 1c. white sugar mixed with 1 tbsp cinnamon
• 4 prepared pie shells (I cheated and used commercial frozen shells)

Preparation

1. Cut fruit (as above) and place in sauce pan with water (as directed above). Simmer until soft (approximately 10-15 minutes), adding a bit more water to keep from scorching, then add sugars and cinnamon, stirring to combine. Simmer for an additional 10 minutes or so, stirring often until fruit releases its juice. Stir in cornstarch and water until mixture thickens to a pie filling consistency. Remove from heat.
2. Roll out pie shells and place in pie plates. This mixture will make enough for 2 pies plus a crumble (recipe to follow). Place about 2 big ladles-full of mixture in each pie shell and dot with butter or margarine. Cover with top pie shell and crimp edges, then score with a fork to let steam escape. 
3. If you use aluminium pie plates, like I did, place on a large cookie sheet (with sides). 
4. Sprinkle each with about 2 tbsp cinnamon/sugar on top and bake in 425 degree oven for 10 minutes, then reduce heat to 375 and bake for an additional 30-40 minutes, until the fruit is simmering on the edges and the pie crust is golden brown.
5. Cool slightly before serving with whipped cream or ice cream.

If you want to freeze the pies, like I did, let them cool thoroughly and then mix in foil and place each in a freezer (Ziploc) bag until you want to serve them. Then just unwrap and place on a cookie sheet, heating at 350 degrees until heated through. They will be like fresh once more.

FRUIT CRUMBLES

While the fruit pies are baking, ladle the remaining pie mixture into a pie plate. I found I had 2 extra pans left when I used the frozen pie shells, which was perfect for these 2 crumbles. Mix the rest of the cinnamon/sugar mixture (previous recipe) with about 2 c flour, 1/2 c brown sugar and 1/2 c butter or margarine. Mix into crumbs using a pastry blender or chop with 2 knives until crumbly (hence the name). Pour about 2 to 3 c of frozen mixed berries (I used a strawberry/blueberry mixture) into the other pie plate and then simply pour on and pat half the crumbs or crumbles on top of each. Place on a large cookie sheet. Once the other pies are finished, place these 2 'pies' on the cookie sheet and put in the heated oven (raise temperature to 400 degrees). The apple mixture crumble will take about 30 minutes to heat through and combine, baking until the crust is golden (as above) and the mixture is oozing out. The berry crumble (bottom) takes about an additional 10 minutes because the berries were put in frozen. If you use fresh mixed berries in season, they will take the same amount of time as the apple crumble. Don't under-cook, because the crumble will taste raw, but over-cooking will burn the crispy topping. Watch closely after 20 minutes.

This may be eaten right away with ice cream or whipped cream, or it may be wrapped in foil and Ziploc bags and frozen until you want a home-made treat without all the effort. Enjoy! If you want to freeze and reheat, follow directions in previous recipe.

Note: The cooked apple mixture also is delicious when placed on Pillsbury Crescents, rolled and baked as directed to make "Wormy Apple Crescents" with children. Just stick a couple of gummy worms in each crescent after they are baked. Kids love it! Imagine, 3 ways to use one recipe!

No Bake Italian Cake

<from Wrap You Skinny With Tonya>

No Bake Italian Cake

No-Bake Italian Cake

Ingredients

• 1 14-oz. can sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 c crushed pineapple, un-drained
• 40-50 vanilla wafers
• 1 8-oz. carton light cool whip, thawed
• 2 cups sweetened, flaked coconut
• 12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.

Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.

Simply Delicious

                                  

Note: I got this recipe on Facebook and had to try it. I used a more-or-less 7x10 dish that came with a cover so I broke some of the wafers in half to fill the pan. It worked :)

Marshmallow Crispy Lemon Pie

                                                      Marshmallow Crispy Lemon Pie

I recently made this for a potluck at work and it caught everyone by surprise. I used simple ingredients, an easy as - well - pie, recipe and it came out delicious. So good I had to make one for us, too! I did make cooked lemon pudding as opposed to the instant variety. I prefer the texture and it holds much better. A few folks commented on the "homemade lemon curd." Who was I to disillusion them?

Ingredients

• 2 tbsp butter
• 1/4 c (half of the 3 oz pkg) dry JELL-O Lemon Flavor Gelatin
• 4 c mini marshmallows
• 3 c RICE KRISPIES or krispy rice cereal
• 1 pkg (3.4 oz) JELL-O Lemon Flavor Pudding and Pie Filling
• 1 1/2 c cold milk (we used low fat)
• Strawberries for garnish, if desired

Preparation

1. Microwave butter in large microwaveable bowl on high for 30 seconds or until melted. Add dry gelatin mix and marshmallows, tossing to coat. Microwave 1 minute, stir, and microwave an additional 15 -30 seconds, checking often to see if completely melted and mixture is blended. Add cereal and mix with wooden spoon sprayed with cooking spray.
2. Prepare Lemon Pudding mix as directed on  package. Allow to cool slightly.
3. Press cereal mixture onto bottom and side of a 9" pie pan that has been sprayed with cooking spray. It will be a thick layer.
4. Pour pudding mix on top.
5. Cover with a pie lid or plastic wrap and refrigerate at least 4 hours, until completely set.
6. Remove from fridge and cut using a hot knife. Garnish with strawberries before serving, if desired.

Fresh Peach Crumb Coffee Cake

I found this recipe online and thought....wow! I love peaches and am a crumb coffee cake aficionado, so it seemed ideal. The problem is, with 13 pounds lost, I am not willing to gain weight over a piece of cake (even though it is as easy as a piece of cake to gain weight, if you get my drift). So I made the recipe "my own," cutting calories where I could by using reduced fat or no fat ingredients. This is the result, and let me tell you, delicious doesn't even begin to describe this delightful bit of decadence!

Fresh Peach Crumb Coffee Cake with No Sugar Added Ice Cream

Fresh Peach Crumb Coffee Cake 

INGREDIENTS
Topping

• 1 1/2 c all-purpose flour
• 1/2 c firmly packed golden brown sugar
• 1/2 c granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 c (1 stick) reduced calorie margarine (instead of butter), melted

Cake

• 1/2 c (1 stick) reduced calorie margarine (instead of butter), softened
• 1/4 c granulated sugar
• 1/4 c golden brown sugar (loosely packed)
• 1/2 c reduced fat sour cream
• 1 large egg + 1/4 c egg substitute (2 large eggs if you don't have the alternative)
• 1 1/2 tsp vanilla extract
• 1 1/4 c all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 lb (3-4 medium) ripe peaches, peeled, pitted and sliced

DIRECTIONS

1. Preheat the oven to 350 degrees. Spray a 10 inch casserole or deep round cake pan LIBERALLY with cooking spray.
2. Place topping ingredients in a medium bowl and mix well to make a very dense, smooth dough (they're not kidding!); set aside.
3. To make cake batter: cream the margarine and sugar in a large bowl with an electric mixer (I just used elbow grease instead of the mixer) until smooth. Add the sour cream, eggs and vanilla and beat well. Measure the flour, baking powder and soda on top of this mixture, stirring well to combine. It will be a medium thick batter.
4. Smooth the batter into the prepared pan. Arrange peach slices on top, more-or-less in a single layer to give even baking. Grab topping mixture in big chunks and place n top of the peaches. 
5. Bake until a knife inserted in the center comes out with crumbs clinging to it, but no streaks of raw batter. The peaches make the cake very moist, but you want to make sure it's baked through. This can take from 45 minutes to an hour (I kept mine in for an hour to be sure it was baked). Cool slightly before cutting into 8 wedges.

Yummy deliciousness

                                                       

Watermelon Pops

Here is a recipe from our friends from the Kraft kitchens that is not only a lot of fun, but it's totally delicious for this hot hot weather! There may not be any watermelon in these, but they sure look the part, and kids will love making them.

Watermelon Pops (Yield: 16 pops)

From kraft.com

Ingredients

• 1 c sugar, divided
• 1 pkg (3 ox) JELL-O Lime Flavored Gelatin
• 2 c boiling water, divided
• Ice cubes
• 1 c cold water, divided
• 1 pkg (3 oz) JELL-O Strawberry Flavored Gelatin
• 3 tbsp miniature semi-sweet chocolate chips
• 1/2 pkg (4 oz) Philadelphia Cream Cheese, softened
• 1 1/2 c thawed COOL WHIP Whipped Topping

Preparation:

1. Mix 1/3 c sugar and lime gelatin mix in medium bowl. Add 1 c boiling water; stir for 2 min. until completely dissolved. Add enough ice to 1/2 c cold water to measure 3/4 c. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
2. Repeat Step 1 using strawberry gelatin mix, omitting the refrigeration step. Pour into 16 (3-oz) paper cups. Freeze for 20 minutes. Stir 1/2 tsp chocolate chips into gelatin in each cup.
3. Beat cream cheese and remaining sugar with mixer in medium bowl  until well-blended. Stir in COOL WHIP; spread over gelatin in cups.
4. Pour lime gelatin over cream cheese mixture. Insert wooden popsicle stick into gelatin in center of each cup. Freeze for 3 hrs or until firm. Remove pops from cups just before serving (for easy removal, dip cups in warm water for 15 secs. before peeling them off. Do not twist or pull popsicle sticks).

Note: Popsicle, or craft sticks, can be found in craft or hobby stores. 

Tropical Chicken Salad

Facing the prospect of Weight Watchers, I am on the lookout for good, tasty, healthy light meals and this tropical chicken salad fits all those categories. It is low-calorie and totally delicious. Try it for a tasty lunch or light dinner, paired with a roll and glass of milk (or wine). From our friends at Betty Crocker:

From bettycrocker.com

Tropical Chicken Salad

Ingredients

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips

2 tablespoons blackened seasoning blend

1 tablespoon canola or vegetable oil

1 bag (5 oz) mixed baby salad greens (4 cups)

1 medium mango, peeled, pitted and diced (1 cup)

1/2 medium red onion, sliced (3/4 cup)

1 small red bell pepper, chopped (1/2 cup)

2/3 cup raspberry vinaigrette

Preparation

1. Place chicken in a heavy, reusable food-storage plastic bag. Sprinkle seasoning blend over chicken. Seal bag and shake until chicken is evenly coated.
2. In a 10-inch, nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently until no longer pink in center. Remove chicken from skillet and drain on paper towels.
3. In a large bowl, toss salad greens, mango, onion and bell pepper. Divide among 4 plates. Top with chicken and drizzle with vinaigrette.

Serve with a crusty roll and a glass of milk (or Chardonnay wine).

Bears at the Beach (just for kids)

Our friends at the Kraft Kitchens have come up with this idea for a fun beach-themed party for children. Bears at the Beach are decorated cupcakes, but it's the clever finishing touches that make this a favorite of any aged child.

Bears at the Beach

Total time: 1 hr 20 min

  Prep: 30 min

  Servings: 24 servings

 

Ingredients

1 pkg. (2-layer size) white cake mix

2-1/4 cups thawed COOL WHIP Whipped Topping, divided

6 drops blue food coloring

1/2 cup HONEY MAID Graham Cracker Crumbs

48 TEDDY GRAHAMS Graham Snacks

24   JET-PUFFED FUNMALLOWS Miniature Marshmallows

 

Preparation

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.

1. REMOVE 1-1/4 cups COOL WHIP; set aside. 
2. Tint remaining COOL WHIP with food coloring. 
3. Spread top of each cupcake with some of each color COOL WHIP to resemble the ocean and its beach. 
4. Sprinkle 1 tsp. graham crumbs over white COOL WHIP on each cupcake for sand.

INSERT 1 small cocktail umbrella into beach area on each cupcake for the beach umbrella, or use a small palm tree or other decoration. Decorate cupcakes with remaining ingredients as shown in photo. Keep refrigerated.

Kraft Kitchens’ Tips

SHORTCUT: Spoon each color of COOL WHIP into separate resealable plastic bag; cut small corner off bottom of each bag. Use to squeeze COOL WHIP from bag to frost cupcakes.

SPECIAL EXTRA: Flatten additional marshmallows with rolling pin to resemble beach towels. Or, cut wide, soft candy ribbon into pieces to resemble towels (Charleston Chews, Fruit Rollups or the equivalent work well for this).

Mango Lassi (Smoothie) (Sanaa, WDW Animal Kingdom Lodge)

Here is a delicious, nutritious type of smoothie which is sweet, creamy and refreshing. Claimed by several countries, it's a wonderful treat no matter where it originates.

Mango Lassi

Ingredients

• 2 c ripe mango, chopped
• pinch of salt
• 1 c chilled whole milk
• 1 c whole-milk plain yogurt
• 2 to 3 tbsp sugar, optional

Preparation

1. If mango has stringy fibers, push through a nylon sieve with the back of a spoon. The remaining mango should not contain stringy pulp.
2. Combine mango, pinch of salt, milk and yogurt in a blender and puree until smooth. Add sugar to taste. If you would like it a bit cooler, add about 8 ice cubes to the blender and process. Can be refrigerated up to 24 hours.

Cucumber Salad (the Sci-Fi)

A cast member shared this recipe with me, and I am forever grateful. Deliciously cool and refreshing on a hot, humid day.

Cucumber Salad
Ingredients

• cucumbers,very thinly sliced and soaked in lightly salted ice water to keep crisp
• red onions, very thinly sliced
• apple cider vinegar
• sugar to taste

Preparation

1. Drain cucumbers and place in a large bowl
2. Stir in thinly sliced red onions
3. Mix apple cider vinegar with sugar (to taste) and toss all together.
4. Chill in fridge and serve with hamburgers, sandwiches or hot dogs. Best served cold and fresh.

Old-Fashioned Strawberry Shortcake

Here's the real deal - a "real" old-fashioned Strawberry Shortcake recipe that will bring back memories of days on the farm, lush fields of berries and the heat of the sun upon your face. Well, at least it should bring back the memory of Gramma's favorite dessert! Mercy!

Old-Fashioned Strawberry Shortcake

Ingredients

• 3 c all-purpose flour
• 5 tsp baking powder
• 1/8 tsp grated nutmeg (optional)
• 1 tsp salt
• 1 c sugar (or more to taste)
• 1 stick plus 2 tbsp unsalted butter, chilled and cut into small pieces
• 1 large egg, beaten
• 1/2 c milk
• 3 qts ripe fresh strawberries
• Whipped cream for serving

To Prepare

1. Preheat oven to 400 degrees
2. Sift flour, baking powder, nutmeg, salt and 1/2 c of sugar into a large bowl. 
3. Using a food processor (if desired), transfer mixture to food processor and add 1/2 c of the butter and pulse until the mixture resembles small peas. Otherwise cut mixture with 2 knives or pastry blender until it resembles the same.
4. With dough in the bowl, make a well and add the egg and milk. Knead gently with your fingertips or a pastry spatula until it just holds together (approx. 10 seconds). Dots of dough should still be visible; do not overwork the dough (makes it tough).
5. Generously flour a work surface and roll or pat the dough out to form two circles that are 1/2 inch thick and 8-10 inches in diameter.  Wrap tightly and place in the fridge.
6. Set aside 16 of the best berries. hull the rest, halve them and place in a bowl with the remaining 1/2 c (or so) of sugar. Let the berries sit for at least 15 - 30 minutes.
7. Remove the dough disks from the fridge and place on 2 ungreased baking sheets. Bake for 12 to 15 minutes, until golden on the outside and just cooked through in the center. Remove from oven and cool 10-15 minutes.
8. Slather the remaining 2 tbsp butter evenly over the disks (to soften). Transfer one disk to a large plate that will hold the shortcake and the berries running off it. Pile the cut-up sugared berries on top and cover with the other biscuit. Garnish with the reserved whole berries and serve with whipped cream.

Peach Kuchen

Here's another Winnipeg favorite, although I never have figured out why it's called "kuchen" (cookies) and not a torte! This is a traditional German and Mennonite dish usually made from fresh peaches, although you may use canned in a pinch. I have made it using any variety of fruit from apples to peaches to red plums or pears. All are delicious and all make everyday summer desserts or treats for the holiday season. Good with heavy cream, whipping cream or vanilla ice cream.

Peach Kuchen (a variation of Apfel or Apple Kuchen)

Photo from tasteofhome.com

Ingredients

• 1/2 cup margarine
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
•  1 (29 ounce) can sliced peaches, drained or (preferably) fresh peaches
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Directions

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.

2.      In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. 

3.  Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.

Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

Three Scrumptious Chicken Salads

Here are 3 absolutely delicious chicken salads that can travel to work or to picnics and be a hit wherever you go! The first is called "Napa Valley Chicken Salad," which got its name from the use of grapes and the dressing. Next we have "Finger Lickin' Chicken Salad," for obvious reasons. The last recipe is for  "Smoked Chicken Salad with Cherries & Onions." The name alone tells the tale. Those of you who are horse-racing fans may want to call this the trifecta of chicken salad recipes. It's tough to know which will come in first place with your family.


1. Napa Valley Chicken Salad 

Ingredients

• 2 c diced cooked chicken
• 1 c seedless red grapes, halved
• 1 c celery, diced
• 1/2 c chopped toasted pecans
• 1/4 c thinly sliced green onions
• 1/2 c Hidden Valley Ranch Dressing (or your choice)
• 1 tsp Dijon mustard

Combine chicken, grapes, celery, pecans and onions in a medium bowl. Stir together dressing and mustard and toss with salad. Cover and refrigerate. Serves 4.

2. Finger Lickin' Chicken Salad (can be used as a kebab or as a mixed salad). 

Ingredients

• 1/2 c purchased carved roasted skinless chicken breast 
• 1/2 rib celery, cut into 1-inch pieces
• 1/4 c drained mandarin oranges
• 1/4 c red seedless grapes
• 2 tbsp fat-free sugar-free lemon yogurt
• 1 tbsp reduced fat mayonnaise or miracle whip
• 1/4 tsp reduced-sodium soy sauce
• 1/8 tsp cinnamon

1. Toss together chicken, celery, oranges and grapes. Place in covered plastic container.
2. For dipping sauce, stir together yogurt, mayonnaise (dressing), soy sauce and cinnamon.
3. Pack chicken mixture and dipping sauce in insulated bag with an ice pack for lunch or a picnic treat. To serve, dip salad into dipping sauce or pour over the top. You can skewer the chicken and fruit/vegetables if you desire. 1 serving 

3. Smoked Chicken Salad with Dried Cherries and Onions 

(Favorite recipe from the National Onion Association - lunch for a bunch)

Ingredients

• 4 1/2 c diced smoked chicken (available at supermarkets or deli's)
• 2 1/4 c diced sweet (or red) onions
• 2 1/2 c diced dried tart cherries
• 2 c mayonnaise
• 1 1/2 c diced celery
• 1 1/2 c pecan pieces, lightly toasted (one layer on a cookie sheet for 10 minutes in a 350 degree oven)
• 1/2 c fresh minced basil
• 3 tbsp fresh orange juice
• 1 tsp orange zest
• 3/4 tsp salt 
• 3/4 tsp black pepper

Place all ingredients in mixing bowl and stir gently until well combined. Refrigerate until ready to prepare sandwiches. Great with rye or pumpernickel bread or kaiser rolls. Make 12 sandwiches (9 c chicken salad).

*Think of this one as a Chicken Waldorf Salad in a sandwich!

Curried Chicken & Potato Wraps with Mango Salsa

Can you say "yum?" Here is a beautiful dish that is absolutely delicious. Whether you serve it to your families or to guests, it's the Southwest with a twist.
Curried Chicken & Potato Wraps with Mango Salsa

Ingredients


Mango Salsa (following)
6 (8-inch) flour tortillas
Nonstick cooking spray
1 medium onion, chopped
2 tbsp minced fresh ginger
2 tbsp minced garlic (approx. 10 cloves)
12 oz boneless skinless chicken thighs, cut in 1" pieces
1 tbsp curry powder
1/4 tsp ground red pepper
1 can (approx. 14 oz) chicken broth
2 large potatoes, peeled and cut into 1/2-inch cubes
1/2 c raisins
1/4 c cider vinegar
2 tbsp brown sugar
1/4 c chopped fresh cilantro


Preparation

1. Prepare Mango Salsa. Wrap flour tortillas in plastic and set aside.
2. Spray large nonstick skillet with cooking spray; heat over high heat. Add onion, ginger and garlic; cook and stir 4 minutes or until onion is crisp-tender and golden. Add chicken; cook without stirring for 4 minutes or until golden. Turn chicken and cook 2 minutes more.
3. Add curry powder and red pepper to skillet; cook and stir 30 seconds or until fragrant. Stir in chicken broth, potatoes, raisins, vinegar and brown sugar. Bring to a boil. Reduce heat to low; partially cover and simmer 30 minutes or until potatoes are tender when pierced. Uncover; simmer, gently stirring, until most of the liquid is absorbed. Remove from heat and stir in cilantro.
4. Place tortillas in the microwave and microwave on HIGH for 1-2 minutes or until pliable. Spoon chicken mixture over center of tortillas. Top with Mango Salsa. Fold all 4 sides of tortillas over filling. Makes 6 servings.

Mango Salsa

1 large ripe mango, peeled and cubed

3 tbsp lime juice

2 tbsp minced fresh cilantro (I prefer mint leaves)

Combine all ingredients in a small bowl and chill. Makes about 1 cup.

Plum Streusel

One of my all-time favorite summer desserts, this is so easy to make using plums, berries, apples, rhubarb or whichever seasonal fruit you prefer. Delicious and wonderful for easy entertaining or a quick family dessert. Also a traditional German/Mennonite dish on the Prairies, similar to Platz but with a less creamy topping.
Plum Streusel

Ingredients
Plum Filling

• 1/3 c firmly packed light brown sugar
• 3 tbsp cornstarch
• 1/2 tsp ground nutmeg (optional)
• 1/2 tsp cinnamon
• 2 1/2 lbs ripe plums, washed, pitted and sliced 1/2" thick

Streusel

• 1 cup all-purpose flour
• 1/2 Butter-Flavor Crisco Stick or 1/2 c Butter Flavor Crisco shortening
• 1/2 cup firmly packed light brown sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla
• 1/4 tsp salt

1. Heat the oven to 350F. Spray 3-quart shallow baking dish with non-stick spray. Set aside.
2. For filling, combine the 1/2 c brown sugar, cornstarch, nutmeg and cinnamon in a large bowl; mix well. Add plums and stir gently to coat evenly. Place in prepared pan
3. For streusel, combine flour, shortening, 1/2 c brown sugar, cinnamon, vanilla and salt in a large  bowl. Mix with fork or pastry blender until combined and just crumbly. Do not overmix. Sprinkle over fruit mixture.
4. Bake at 350F for 45 minutes or until the struesel topping is crisp. Cool about 10 minutes. Delicious with whipped cream or ice cream. Serves 6-8.

Note: Streusel is the German word for "sprinkle." The perfect summer holiday or any time family treat.

Puff Pancake with Summer Berries

Here is an elegant, beautiful dish that you would be proud to serve at any brunch or holiday gathering. It's very impressive to look at and delicious to eat, but not as complicated as it appears. Perfect for a lazy summer day or Christmas morning.


Puff Pancake with Summer Berries

Ingredients

• Summer Berries (recipe follows)
• 4 tbsp butter or margarine, divided
• 2 eggs
• 1/2 c all-purpose flour
• 1/2 c milk
• 1 tbsp sugar
• 1/4 tsp salt

Preparation

1. Prepare Summer Berries as directed below; set aside. 
2. Preheat oven to 425 degrees F. Place 2 tbsp butter in ovenproof skillet. Place skillet in oven for 3 minutes or until butter bubbles. Swirl pan to coat bottom and side.
3. Beat eggs in medium bowl with electric mixer on high. Add flour, milk, remaining 2 tbsp butter, sugar and salt; beat until smooth
4. Pour batter into prepared skillet and bake for 15 minutes
5. Reduce oven temperature to 350F and continue to bake an additional 10-15 minutes or until pancake is puffed and golden brown.
6. Serve pancake in skillet with Summer Berries. Serves 6.

Summer Berries

2 c blueberries

1 c sliced strawberries

1 c raspberries

Sugar to taste

Whipping cream (optional)

Combine berries in a medium bowl. Gently toss with sugar to coat. Let stand 5-10 minutes. Place on pancake and top with whipped cream if desired

Freezer Pies: Strawberry, Lemonade, Blueberry and more

With the heat of our summers here in Vegas, anything that can save heating up a kitchen is a real cook-pleaser! Whether I have made these pies with adults or children, they all agree that they are the quickest, easiest treats they could imagine. Kid-friendly as well as almost fool-proof, they look beautiful when served at BBQ's or other special occasions. Here are some variations on the theme of freezer pies, all using similar main ingredients. Each recipe makes 2 pies - one to eat as soon as frozen, one to freeze for later use. Cut individual pieces of pie and let thaw slightly - 5 to 10 minutes - before enjoying.

Lemonade Pie: Mix together half a thawed container of lemonade concentrate and a can of sweetened condensed milk. Fold in one tub of cool whip. Place in a graham wafer pie crust and cover. Freeze. To serve by the piece, heat a knife and cut. Let individual serving thaw for about 10 minutes. Perfect for BBQ's or parties!

                                                             

Strawberry Lemonade Pie: I actually prefer this version. A bit sweeter and less tangy. Mix together 1/3 of a container of thawed lemonade concentrate (pink or regular lemonade) and a can of sweetened condensed milk. Thaw a container of frozen strawberries (those in light syrup are perfect) and mash with a potato masher. Fold all ingredients together with a tub of cool whip and scrape into a graham wafer pie crust. [If you use pink lemonade, the pie will look a deeper pink than that with regular lemonade.] Complete as directed (above). The same pie can be made with frozen raspberries.


Blueberry Lemonade Pie: Nice color for Father's Day! Mix 1/3 of a container of thawed lemonade with a can of sweetened condensed milk. Thaw 8 ounces of frozen blueberries and coarsely mash or cut up. You can also use half a small can of blueberry pie filling. Fold all ingredients together with a tub of cool whip. Pour into graham wafer pie crust (as above).

                                                                                 
Cherry Freezer Pie: Mix together half a thawed container of your favorite berry concentrate and a can of sweetened condensed milk. Fold in half a can of cherry pie filling - mashed - and a tub of cool whip. [1 c of cherries (when in season) can also be finely chopped and simmered with 1/2 c of sugar until soft and thickened, then mashed slightly.] Pour into a graham wafer pie crust (as above)


Rhubarb Strawberry Pie: Cook together until soft: 1 c finely chopped rhubarb and 1/2 c raw strawberries with 1/4 c of sugar and enough water to cover the bottom of the sauce pan. Let cool. Mash with a potato masher. Mix together 1/2 a thawed can of your favorite fruit concentrate (berry or lemon) with a can of sweetened condensed milk. Fold in a tub of cool whip. Pour into a graham wafer pie crust (as in #2). If you use frozen strawberries, they don't need to be cooked with the rhubarb but should be slightly mashed together with it to blend the flavors.


NOTE: Graham wafer pie crusts can be purchased, ready-made, in the baking section of any supermarket. They come with a plastic top that can be put on and crimped shut for easy freezer storage. Enjoy!