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Vanilla Christmas Fruit

November 16, 2009 By The Recipe Mom Leave a Comment
fruitsalad

fruitsaladWhat You Need:

3 (20 oz.) cans pineapple chunks
1 (5.1 oz.) pkg. vanilla instant pudding mix
2 (15 oz.) cans mandarin oranges, drained
3 red apples, chopped

How to Make It:

Drain the pineapple well reserving the juice in a separate bowl.
To the reserved juice add enough cold water to make 2 C.
Whisk the juice mixture and pudding mix in a large bowl for 2 minutes.
Let the pudding mixture set undisturbed for 2 minutes, until the pudding is set.
Gently fold in the oranges, apples and the pineapple.
Cover and chill until chilled through.

Makes 16 servings

Preparation Time: approximately 10 minutes
Chilling Time: approximately 1 hour
Total Time: approximately 1 hour 10 minutes

This makes a great side dish with any meal. In a pinch it could be serve as a dessert. For a special treat add well drained green maraschino cherries.

Filed Under: Recipe Cards Tagged With: , , , , , , , ,

Easy Chicken Stuffed Peppers with Apples

November 6, 2009 By The Recipe Mom Leave a Comment
green-peppers

green-peppersWhat You Need:

4 green peppers
2 C ground chicken
1 C bread crumbs
1/4 C of onion, chopped
1 t mixed herbs
1/2 t of salt
1/4 t of pepper
1/2 C of ketchup
1 t Worcestershire sauce
2 C of water
4 cooking apples
1/4 C of honey
1 t cinnamon
12 baby red potatoes

How to Make It:

Remove the tops of the peppers and the seeds removed being careful not to cut through the pepper.
In a mixing bowl combine the chicken and bread crumbs.
Stir the onions, herbs, salt and pepper into the chicken mixture.
Mix in the ketchup and Worcestershire sauce well.
With the chicken mixture stuff the peppers 2/3 full.
Place the trivet into the cooker then add the water.
Remove the cores from the apples leaving the bottoms intact.
In a small bowl put the honey and cinnamon and stir until well blended.
Between the 4 apples spoon the honey mixture into the cored area.
Set the apples into a large custard dish and cover with foil.
Set the stuffed peppers onto the trivet in the cooker being careful they don’t touch the sides.
Arrange the potatoes around the peppers.
Lay the apple packet over the top of the peppers.
The cooker is quickly brought to high pressure and cook 5 minutes.
The pressure is released by running cold water over the cooker.

It is safe to open the pressure cooker when the pressure regulator has stopped moving and hissing. This ensures all the steam has been released. Never open the lid until all the pressure has been fully released.

Makes 4 servings

Filed Under: Chicken, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , , , ,

How to Keep Summer’s Harvest All Year Long

October 8, 2009 By The Recipe Mom Leave a Comment
pumpkinvariety

pumpkinvarietyThe first signs of fall are eye catching if you walk into the kitchen of someone with a garden. Fresh fruits and vegetables are everywhere; the counters, tables, windowsills and the refrigerator are usually pretty full. Neighbors, friends and family all relish the excess you share but there’s always more than you can give away. Here are few ideas on how to keep summer’s harvest to enjoy all year long.

Not only can you freeze many of these vegetables but you can make large batches of some of your favorite foods to be frozen and ready to use whenever you like. Not only does this save you time but money as well.

Apples may be one of your favorite harvests. Homemade applesauce is a great way to use up those apples. It also freezes well giving you delicious applesauce all winter long. Apple pies and cobbler also freeze well. Apple butter may not freeze well but small jars make great gifts a Christmas time.

How about all those tomatoes, onions and peppers in your garden. So many things can be made from these wonderful vegetables. Tomato juice, tomato sauce, spaghetti sauce are just a few.

Salsa is another way of using up that summer harvest. If you have hot peppers from your garden use them to make a hot Mexican salsa. For those who prefer a milder salsa use chopped bell peppers. Tomatoes, onions and garlic can all be used to make the perfect salsa.

Even fresh fruits can make great salsa. Peaches and apples make a great tasting salsa. Even berries can be transformed into a salsa that will last all winter long. If you can salsa be sure to follow the recipe to ensure there is no acid build up.

Zucchini is another vegetable we always seem to have an over abundance of. Zucchini can be frozen with very little preparation. Zucchini makes moist bread or muffins. Cakes made with zucchini are very moist and tasty.

How about using some grated zucchini in your potato pancakes. Zucchini soup can be a welcome delight on a cold winter day. Try a stuffed zucchini with ground meat, chopped peppers and onions and topped with shredded cheese. Assemble the zucchini and freeze. It’s ready to pull out, bake and have on the dinner table in no time flat.

Filed Under: Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , ,

Cheese Toast with Cinnamon Apples

August 18, 2009 By The Recipe Mom Leave a Comment
toast

toast
Ingredients:

2 cooking apples, unpeeled and sliced thin
1/4 C of sugar
1/2 t of cinnamon
1 T of butter
1/2 C of dried cranberries
1 (8 oz.) pkg. sharp cheddar cheese, shredded
8 pieces of toast

How to Cook It:

Place the sliced apples into a mixing bowl.
Blend the sugar and cinnamon together well and sprinkle over the apples, tossing to coat.
Heat the butter in a small skillet until completely melted.
Add the apples to the skillet and cover with a tight fitting lid.
Cook 3 minutes, stirring occasionally or until tender.
Stir the cranberries into the apple mixture.
Sprinkle each piece of toast with cheese.
Cover the cheese with a generous amount of the apple mixture.

Makes 8 servings

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

Kids will love this new way of making their toast. Try different types of mixed fruit for something a little different each time you serve it.

Filed Under: Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , ,

Filled Baked Apples

July 31, 2009 By The Recipe Mom Leave a Comment
red-apples

red-apples
What You Need:

4 large apples
1/4 C walnuts, chopped fine
1/4 C brown sugar
1 tsp ground cinnamon

How to Make It:

Heat the grill to very low temperature.
Cut 1/2 inch off the top of the apples and set aside.
Core the apples and peel them about 1/3 of the way down.
In a small bowl put the walnuts, brown sugar and cinnamon and mix together.
Each hollowed out apple is stuffed with 1/4 of the filling.
Put the tops back on the apples and wrap each with foil.
Place the prepared apples on the grill and close the lid.
Cook the apples for 25 minutes or until soft.

Filed Under: Desserts, Grilled, Kid Friendly, Recipes, Side Dishes, Snacks Tagged With: , , , , ,

Corn Meal Apple Cakes

July 26, 2009 By The Recipe Mom Leave a Comment
apples

applesWhat You Need:

4 C boiling water
1 tsp salt
1 C cornmeal
2 Granny Smith apples, peeled and chopped fine
1/4 C sugar
1/8 tsp nutmeg
2 tbsp butter, melted

How to Make It:

In the top of a double boiler pour the boiling water and set over simmering water.
Add the salt to the boiling water.
Slowly whisk in the cornmeal and whisk until blended in to prevent lumps.
Cook covered 50 minutes or until fluffy, stirring for 1 minute every 30 minutes.
Stir in the apples, sugar and nutmeg until blended well.
Cook the mixture for 15 minutes.
Lightly grease a 9X13 baking pan.
Spread the cornmeal mixture evenly into the baking dish.
Put covered in refrigerator for 2 to 4 hours so the cornmeal can solidify.
Set the grill for medium heat.
Slice the corn meal mixture into 12 squares and brush each side generously with the melted butter.
Place the prepared squares onto the grill and cook 4 minutes, turn and grill for an additional 3 minutes or until golden brown.

Filed Under: Cakes and Cookies, Desserts, Grilled, Kid Friendly, Recipes, Side Dishes, Snacks Tagged With: , , , , , ,

Creamy Apple Raisin Salad

June 27, 2009 By The Recipe Mom Leave a Comment
basket-of-apples

basket-of-applesWhat You Need:

1 (24 oz.) container small curd cottage cheese
2 apples, diced
4 tbsp raisins
2 large carrots, shredded
4 tbsp walnuts, chopped
1/4 tsp pepper

How to Make It:

In a large serving bowl mix together the cottage cheese and diced apples.
Fold in the raisins and shredded carrots until blend in well.
Add the walnuts and mix until combined.
Sprinkle the top with pepper just before serving.

Makes 8 servings

Need a last minute salad for your July 4th cookout? This one will easily fit the bill. If you are serving your guest outside keep this salad cold by placing it in a larger bowl filled with ice. The walnuts and the pepper are optional.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , ,

Walnut Fruit and Cheese Salad

June 23, 2009 By The Recipe Mom Leave a Comment
fruit-and-cheese

fruit-and-cheeseWhat You Need:

1 1/2 C of mayonnaise
1 tsp grated orange peel
1 C of orange juice
4 tsp lemon juice
4 apples, chopped
1/2 C of celery, chopped
1/4 C of walnuts, chopped
2 C of cheddar cheese, shredded

How to Make It:

Place the mayonnaise and orange peel into a mixing bowl.
Pour in the orange and lemon juice and whisk until smooth.
In a large serving bowl combine together the apples, celery and walnuts.
Sprinkle the cheese over the top and gently stir until well combined.
Pour the mayonnaise mixture into the bowl and toss until well coated.
Cover the bowl tightly and refrigerate for at least 15 minutes before serving.

Makes 8 servings

This is a tangy twist on that favorite Waldorf salad. If you aren’t fond of walnuts, try pecans, cashews or regular peanuts instead.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , ,

Crunchy Red Apple Salad

June 18, 2009 By The Recipe Mom Leave a Comment
apples

applesWhat You Need:

2 red apples, cored and cut into bit size pieces
4 firm bananas, halved and sliced
1/2 C of cashews, chopped
1/2 C of mayonnaise,
4 tbsp creamy peanut butter

How to Make It:

Toss together the apples, bananas and cashews.
Whisk the mayonnaise and peanut butter together in a bowl until smooth.
Fold the mayonnaise mixture into the fruit and nuts until well combined.

Makes 8 servings

Crunchy peanut butter may be used in place of the creamy peanut butter and cashews if you prefer.

Filed Under: Kid Friendly, Recipes, Side Dishes, Soups and Salads, Today's Kitchen Tagged With: , , , , ,

Easter Fruit Extravaganza

April 11, 2009 By The Recipe Mom Leave a Comment

What You Need:

3 T of extra virgin olive oil
1 small onion, chopped
1 1/2 t fresh gingerroot, minced
1 C apricots, chopped
1 C pears, chopped
1 C pineapple, chopped
1 C apples, chopped
2 T lime juice
2 T of brown sugar

How to Make It:

Add the oil to a skillet positioned over medium heat.
Cook the onion and garlic in the oil for 1 minute, stirring constantly.
Mix all the fruit until well blended.
Cook the fruit for 4 minutes or until fork tender.
Stir in the lime juice until well combined.
Place the heat setting on low and add the brown sugar.
Stirring constantly cook for 2 minutes being sure the sugar has completely dissolved.

Serves: 6

The types of fruit that can be used in the recipes are numerous. Bananas, grapes, oranges, grapefruit, mangos, papaya and nectarines will all make this a delicious dish to serve with Easter dinner.

Filed Under: Recipes, Side Dishes Tagged With: , ,
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