Fruit Salsa

Apple Cinnamon Rolls

Sweet Bean Pot Hawaiian Chicken

Banana Pudding Poke Cake

Shown in our Paris Nights 9 x 13" Casserole.  See our stoneware patterns at http://www.4dreaminteriors.com/Pages/Products.aspx

Cherry Salad

Bean Pot Apple Crisp

Quick and Easy Cherry Crisp in the Bean Pot!!

Ingredients:

1 can of cherry pie filling

1 box cinnamon muffin mix

1 stick of butter

Directions:
In your bean pot, pour in cherry pie filling.
Top with a cinnamon muffin mix. (only the dry mix)
Then cut up the stick of butter and place pieces on top of cake mix. Do not mix. Leave layered. Microwave with the lid on for 15 minutes. Serve with vanilla ice cream. SUPER YUMMY!!!

Mountain Dew Apple Dumplings

Ingredients:
2 cans of crescent rolls
6 oz. of Mountain Dew
1 stick of butter 
1/2 cup of sugar
2 large apples

Directions:
Peel the apples and wedge them. Take the crescent rolls , pull the little triangles apart.. Wrap each individual apple in a crescent roll. Once you do this place them in your casserole dish. Melt the butter, then add it to the sugar and stir it until it looks like syrup. Pour evenly over your Apple wrapped crescents, then take the Mountain dew and pour it all around the edges of the casserole. Bake on 350 until it is golden brown. YUM.....thanks Sherry for the picture!

Cherry Cheese Croissant

Ingredients:
1 can cherry pie filling (or any fruit filling)
1 8 oz. cream cheese
2 Tbsp sugar
2 pkg Pillsbury crescent rolls
Little powdered sugar & milk...

In the Celebrating Home Hospitality Set, place crescent rolls triangles on the edge and spread cheese & sugar on the bottom, then the filling & fold over. Bake at 375 degrees for 25-30 min. Save a little of the cream cheese and add powdered sugar & milk to make frosting. Drizzle over warm dessert.

This is so delicious!!!

PINA COLADA FRUIT DIP

Ingredients:

1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

Directions:
In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes.
Fold in the pineapple.
Refrigerate for at least 30 minutes and serve with fresh fruit.

Strawberry Cheesecake Salad

This is amazing in a chilled Bean pot

Ingredients:
• 12 oz. whipped topping
• 1 small package of cheesecake pudding (just the powder, don't add the milk)
• 3 (6 oz) strawberry yogurts
• 1 lb fresh strawberries, sliced
• 3 bananas, sliced (add just before serving or they brown)
• miniature marshmallows (add just before serving)
 

Directions:
Thaw whipped topping and in bean pot stir together whipped topping, yogurts, and pudding powder. Wash and slice strawberries. Let this set up in the fridge for at least an hour before serving.  When ready to serve add sliced bananas and marshmallows. Keep refrigerated.
 

 

Strawberry Avocado Bacon Salad

Ingredients:
6 cups baby kale {prewashed kind}
2 cups sliced strawberries
1 ripe avocado, sliced

- for the dressing-
4 slices bacon
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons white vinegar
1/2 teaspoon poppy seeds
salt & pepper, to taste
 

Directions:
Place kale, strawberries and avocado into a large bowl and set aside.
 

For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve.

Bean Pot Dutch Apple Pancake

Ingredients:

2 cans apple pie filling
2 T Butter
1 tsp cinnamon
2 eggs
1/2 c milk
1/2 c flour
1 T sour cream
1/4 tsp salt

Directions:
Preheat oven to 350. Mix pie filling, butter, and cinnamon in bean pot and put in oven to heat.

Meanwhile beat eggs in a bowl. Add milk, flour, sour cream, and salt. Beat until smooth & pour over apple mixture.

Bake 20 to 30 min. or until golden brown. Dust with powdered sugar or cinnamon & sugar mixture.Great for breakfast or brunch or serve as a great desert.

Mini Bean Pots - Banana-Berry Crumble

Ingredients:

1 medium banana, sliced
3/4 cup chopped strawberries
2 sheets (8 crackers) low-fat honey graham crackers, crushed
1 tablespoon Splenda (granulated)
1/2 teaspoon imitation rum extract
1/4 teaspoon cornstarch
Dash of salt
Optional: fat-free whipped topping
 

Directions: Preheat oven to 450

In a small dish, combine Splenda, rum extract, cornstarch and salt with 1 tablespoon of water. Stir well.

Place banana slices and strawberries in a seperate dish. Cover with liquid mixture and stir.

Pour fruit mixture into 2 mini-bean pot dishes, dividing evenly. Top each casserole with 1/2 of the graham cracker crumbs.

Bake, uncovered, for about 12 minutes or until cracker topping begins to brown.

Cherry Cheese Croissant

1 cherry pie filling
1 cup powdered sugar
1  8 oz. cream cheese  
2 Tbs milk
2 pkg Pillsbury crescent rolls 
1 tsp vanilla

Hospitality Set, place triangles on the edge and spread cheese on the bottom, then the pie filling & fold over.  Bake at 375 degrees for 25-30 min.

Icing: Mix 1 cup powdered sugar, 2 T milk, 1 tsp vanilla and pour over the top.

 

Grandma's Homemade Banana Pudding

Ingredients:
2/3 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 eggs, beaten
2 cups milk
1/2 teaspoon vanilla extract
2 tablespoons butter, softened
2 bananas, peeled and sliced
1/2 (12 ounce) package vanilla wafer cookies

Directions 1. In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
2. Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving

*Grandma always topped hers with the whipped egg white mixture , do not have that recipe, I just use whipped cream....not the same but all I've got!

 

Vanilla Yogurt and Berry Trifle

Ingredients:
2 pkg(s) (10 oz) frozen strawberries, thawed, strained, and juice reserved
1 pkg (12-oz) frozen raspberries, thawed, strained, and juice reserved
1 1/3 cup(s) confectioners' sugar
1 1/2 teaspoon(s) cornstarch
3/4 cup(s) heavy cream
3 container(s) (16 oz) nonfat vanilla Greek yogurt
40 ladyfingers
2 tablespoon(s) orange liqueur (optional)
1 package(s) (16-oz) frozen blueberries, thawed and drained

DirectionsIn a medium saucepan over medium heat, whisk together raspberry and strawberry juices with 2/3 cup sugar and cornstarch. Boil until thickened, 1 to 2 minutes. Transfer to a medium bowl and refrigerate until cool, about 20 minutes.

 

Meanwhile, in a medium bowl, whip heavy cream to stiff peaks; set aside. In a large bowl, combine yogurt and remaining 2/3 cup sugar. Fold in whipped cream.

Break ladyfingers in half. Place half of them in a 2-quart glass bowl or trifle dish. Drizzle cookies with 1 tablespoon liqueur, if using, and dollop with one-third of yogurt mixture. Spoon half of berries over yogurt mixture, then drizzle 3 to 4 tablespoons thickened juices. Layer another one-third of yogurt mixture over berries, followed by a layer of remaining ladyfingers. Drizzle with remaining 1 tablespoon liqueur and dollop with remaining yogurt mixture. Top with remaining berries and 3 to 4 more tablespoons thickened juice. Refrigerate until chilled, about 2 hours, before serving.

Strawberry Coconut Cake

Ingredients:
1 box white cake mix
4 T. strawberry gelatin powder
2 T. all-purpose flour
1 tea. baking powder
2 T. granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 c. water
1/2 c. pureed strawberries
1/2 t. coconut extract
1/2 cup fresh strawberries, finely diced
1 c. coconut, finely shredded in food processor
several strawberries to fill cake and garnish

Directions:
Preheat the oven to 350 degrees F.

Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans.

Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing.

Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries. I don't tint my coconut pink like in the original recipe, because I think it's so pretty to cut into the white cake and have the surprise of bright pink inside. I like the contrast of the white icing/coconut and pink cake.

Cream Cheese Frosting
Ingredients:
8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
2 16-oz. boxes powdered sugar
1 teaspoon vanilla extract
Directions: Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered sugar until desired consistency. Add a tablespoon or so of milk if icing is too thick.

Mountain Dew Apple Dumplings

Ingredients:
2 cans Pillsbury crescent rolls - 8 count
2 apples (green)
2 sticks butter
2 cups sugar
2 tsp. cinnamon
1 can Mountain Dew

Directions:

Preheat oven to 350 degrees.
Peel, core and slice apples.
Wrap each in a crescent triangle, covering the apple by the dough.
Line up in a 9x13 inch pan.
Melt butter, cinnamon, and sugar together until it had a smooth, pourable consistency Pour over wraps.  Pour the soda around the perimeter of the pan.
Bake 45 minutes.
Eat warm with a scoop, (or 2 or 3), of vanilla ice cream

STRAWBERRY ANGEL FOOD TRIFLE

Ingredients:
1 store-bought angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
24 oz. or 3 cups vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Directions:Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.
Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream.
Slice a few fresh strawberries for garnish.
Refrigerate overnight or at least 4 hours before serving.