Ambrosia Pudding

Prep Time: 20 Minutes

Ready In: 20 Minutes Yields: 4 servings

"Ambrosia

Pudding is a speedy and special way to round out this menu. ' Serving this in a
parfait glass showcases the layers,' noted Debbie Jones of California,
Maryland."

INGREDIENTS:

1 (3.4 ounce) package instant vanilla pudding mix 2 cups cold milk 1/4 cup honey 2 teaspoons grated orange peel 1/4 teaspoon vanilla extract

1 cup whipping cream, whipped 1 banana, sliced 1 (11 ounce) can mandarin orange sections, drained 1/4 cup shredded coconut 1/4 cup sliced almonds

DIRECTIONS:

1.	In a bowl, blend pudding and milk according to package directions. Add honey, orange peel and vanilla. Fold in the whipped cream. In individual dessert dishes, layer half of the pudding, banana slices, orange sections, coconut and almonds. Repeat the layers. Chill.

Almond Rice with Raspberry Sauce

Prep Time: 10 Minutes Cook Time: 30 Minutes

Ready In: 40 Minutes Yields: 8 servings

"It simply wouldn't be Christmas in our family without this old-fashioned dessert. Cool and creamy, it looks beautiful drizzled with the tart raspberry sauce."

INGREDIENTS:

5 cups water, divided 2 cups uncooked long grain rice 2 teaspoons salt 2 1/2 cups milk 1 cup sugar

1 cup slivered almonds, toasted 1/4 teaspoon almond extract 3 tablespoons cornstarch 2 (10 ounce) packages frozen sweetened raspberries, thawed

2 tablespoons lemon juice 2 cups whipping cream

fresh mint

DIRECTIONS:

1.

In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat; reduce heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly; cover and chill. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.

Technorati Tags: easter recipe, Almond Rice with Raspberry Sauce

Almond Mandarin Salad

Prep Time: 20 Minutes Cook Time: 10 Minutes

Ready In: 35 Minutes Yields: 8 servings

"Sweet mandarin oranges, crunchy almonds, fresh green onion, and crispy bacon are all tossed together with red leaf lettuce and a light honey mustard vinaigrette. Oh, so good and refreshing. Enjoy!"

INGREDIENTS:

1/2 pound bacon 2 tablespoons white wine vinegar 3 tablespoons honey 1/2 teaspoon dry hot mustard 1/2 teaspoon celery salt 1/2 teaspoon ground paprika

1/4 cup olive oil 1 head red leaf lettuce, torn into bite-size pieces 1 (15 ounce) can mandarin oranges, drained 1 bunch green onion, diced 3/4 cup slivered almonds

DIRECTIONS:

1.	In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble.

Strawberry Pretzel Pie

Prep Time: 20 Minutes Cook Time: 10 Minutes

Ready In: 2 Hours 30 Minutes Yields: 16 servings

"Salty and sweet describes this delicious pie to a tee. This pie 's crust is made from crushed and sweetened pretzels with a bit of melted butter to hold everything together. A sugared whipped topping and a cream cheese layer is spread over the baked crust, and finished with a chilled frozen strawberry and gelatin concoction. This recipe makes a large 9x13-inch pie."

INGREDIENTS:

2 cups coarsely crushed pretzels 3/4 cup margarine, melted 1 tablespoon white sugar 1 (8 ounce) package cream cheese, softened 1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed 2 (3 ounce) packages strawberry flavored gelatin 2 cups boiling water 2 (10 ounce) packages frozen sweetened strawberries (do not thaw)

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
3.	In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
4.	Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.

Technorati Tags: Strawberry Pretzel Pie, easter recipe, easter recipes

Spring Strawberry Spinach Salad

Prep Time: 15 Minutes

Ready In: 15 Minutes Yields: 4 servings

"What a wonderful taste surprise, strawberries and spinach! Not to mention poppy seeds. The wonderful taste of strawberries and spinach all come together in this lovely salad dressed with a sweet, poppy seed dressing."

INGREDIENTS:

1 bunch spinach, rinsed 10 large strawberries, sliced 1/2 cup white sugar 1 teaspoon salt

1/3 cup white wine vinegar 1 cup vegetable oil 1 tablespoon poppy seeds

DIRECTIONS:

1.	In a large bowl, mix the spinach and strawberries.
2.	In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Technorati Tags: Spring Strawberry Spinach Salad, Easter recipes, easter recipe

Southern Collard Green

Prep Time: 10 Minutes Cook Time: 3 Hours

Ready In: 3 Hours 10 Minutes Yields: 6 servings

"Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls."

INGREDIENTS:

1 1/2 quarts water 1 1/2 pounds ham hocks 4 pounds collard greens, rinsed and trimmed

1/2 teaspoon crushed red pepper flakes (optional) 1/4 cup vegetable oil salt and pepper to taste

DIRECTIONS:

1.	Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
2.	Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
3.	Add the vegetable oil and simmer covered for 30 minutes.

Technorati Tags: New Year Recipe

Meringue Mushrooms

Prep Time: 45 Minutes Cook Time: 1 Hour

Ready In: 1 Hour 45 Minutes Yields: 36 servings

"These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them."

INGREDIENTS:

1/2 cup egg whites 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract

1 cup white sugar 1 tablespoon unsweetened cocoa powder 4 ounces chocolate confectioners' coating

DIRECTIONS:

1.	Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
2.	In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
3.	Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
4.	Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
5.	Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.

Technorati Tags: Meringue Mushrooms, Christmas recipe, Dessert, christmas desserts