Fruit Salad With Pudding Recipe

Ingredients:

  • 1 (29 ounce) can peach slices, undrained
  • 1 (20 ounce) can pineapple chunks, undrained
  • 1 (3 1/8 ounce) box dry vanilla instant pudding mix
  • 1 lb strawberry, stemmed and quartered
  • 1 banana, sliced
  • 1/2 pint blueberries
  • 1 bunch grapes (I use the red ones)
  • 1 -2 tablespoon sugar (optional)

Directions:

  1. In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
  2. This includes the juices from the cans.
  3. Mix well until pudding is dissolved.
  4. Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
  5. Chill.

Rhubarb Crisp Recipe

Ingredients:

  • 4 cups rhubarb, cut into 3/4 ” pieces
  • 1 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup melted butter

Directions:

  1. Combine rhubarb, sugar, flour and cinnamon and put into 8″ x 8″ x 2″ glass baking dish.
  2. Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
  3. Bake at 375 for 35 minutes.

Strawberry Pie Recipe

Ingredients:

  • 1 pie crust, pre-baked
  • 1 pint ripe strawberry
  • 1 (3 ounce) package strawberry Jell-O gelatin dessert
  • 2 tablespoons cornstarch
  • 1 cup hot water
  • 1 cup cold water
  • 1/2 cup sugar
  • whipped cream

Directions:

  1. Pre-bake pie crust.
  2. Cool.
  3. Slice the strawberries into the pie crust.
  4. In a medium saucepan mix the package of jello with the cornstarch.
  5. Add the water and the sugar.
  6. Cook over medium heat until boiling.
  7. Stir occasionally.
  8. Pour the boiling mixture over the strawberries.
  9. Place the pie in the refrigerator.
  10. Chill for 3-4 hours until the jello glaze sets.
  11. Serve with big dollops of whipped cream over the pie.

Sauteed Yellow Squash Recipe

Sauteed Yellow Squash Recipe

Ingredients:

  • 6 medium summer squash, sliced
  • 1/4 cup butter
  • 1 medium onion, sliced thinly or diced
  • salt & pepper

Directions:

  1. Melt butter in large skillet.
  2. Add onion and cook just till tender.
  3. Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
  4. Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).


Servings: 4

Bacon-Cheese Pull Aparts Recipe

Bacon-Cheese Pull Aparts Recipe

Ingredients:

  • 1 egg
  • 2 tablespoons milk
  • 1 (16 1/3 ounce) can pillsbury original flaky refrigerated biscuits
  • 4 -6 slices crispy bacon, cooked and broken into 1/2-inch pcs
  • 4 ounces shredded cheddar cheese
  • 1 (4 ounce) can mushroom pieces
  • 1/4 cup finely chopped green onion, both green and white parts (4 medium)
  • cooking spray

Directions:

  1. Preheat oven to 350°F.
  2. Spray 11×7″ or 12×8″ (2 quart) glass baking dish, with cooking spray.
  3. In a large bowl, beat egg and milk with wire whisk until smooth.
  4. Separate dough into 8 biscuits; cut into quarters.
  5. Gently stir biscuit pieces into egg mixture to coat evenly.
  6. Fold in bacon, cheese, mushrooms and onions.
  7. Spoon mixture into sprayed dish; arrange biscuit pieces in a single layer.
  8. Bake for 23-28 minutes or until golden brown.
  9. Cut into squares or just apull-apart.

Serve warm.

Scalloped Asparagus Recipe

Ingredients

  • 1 lb fresh asparagus
  • 4 tablespoons butter
  • 1 tablespoon flour
  • 1 cup milk
  • 2 hard-boiled eggs, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup breadcrumbs
  • 1/4 cup shredded swiss cheese

Directions

  1. Rinse and clean asparagus, discarding tough ends and removing scales. Boil in salted water for 10 minutes, until tender-crisp. Drain on paper towels.
  2. Heat 1 tablespoon butter in a saucepan until melted. Add flour and cook for 1 minute, stirring constantly. Gradually add milk and cook, stirring constantly, for 3 minutes until thick.
  3. Place 1/2 of the asparagus in the bottom of a greased 1 1/2 quart shallow baking dish. Sprinkle with 1/2 of the chopped eggs. and dot with 1 tablespoon butter. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon cayenne pepper over all.
  4. Top with remaining asparagus. Sprinkle the remaining chopped eggs along the center portion of the asparagus.
  5. Pour the cream sauce down the middle of the baking dish. Sprinkle with bread crumbs and cheese. Dot uncovered portions of asparagus with the remaining 2 tablespoons of butter.
  6. Bake, covered, and 400 degrees for 15 minutes. Remove cover and bake 3-5 minutes longer or until topping is browned. Served immediately.