Apple Butterscotch Bread Pudding

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12 Servings Prep: 20 Min. Bake: 40 Min.

Ingredients

1/4 cup butter, cubed

2 cups chopped peeled tart apples

1/3 cup packed brown sugar

8 cups cubed French bread

1/2 cup butterscotch chips

1/2 cup cinnamon baking chips

1/2 cup chopped walnuts

4 eggs

3 cups half-and-half cream

1 teaspoon vanilla extract

Additional cinnamon baking chips, melted, optional

Directions

In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally.

Place bread cubes in a greased 13-in. x 9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture.

Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers. Yield: 12 servings.

 

Strawberry Mallow Dessert Strawberry Mallow Dessert

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4 Servings Prep/Total Time: 10 Min.

Ingredients

2 cups sliced fresh strawberries

2 teaspoons sugar

1 cup miniature marshmallows

1/2 cup sour cream

Directions

Place strawberries in a bowl and sprinkle with sugar; stir. Let stand for 5 minutes. Add marshmallows and sour cream; stir to coat. Spoon into dessert dishes. Yield: 4 servings.

Adjust recipe to meet the number of servings you need.

 

Fresh Strawberry Dessert

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12-15 Servings Prep: 25 Min. Bake: 25 Min. + Chilling

Ingredients

CRUST:

1-1/2 cups all-purpose flour

3/4 cup chopped pecans

1/2 cup cold butter, cubed

 

FILLING:

1 cup butter, softened

1 package (8 ounces) cream cheese, softened

2 cups confectioners’ sugar

1 teaspoon vanilla extract

2 quarts fresh strawberries, halved

GLAZE:

1 cup sugar

3 tablespoons cornstarch

1 cup water

3 tablespoons strawberry gelatin

2 teaspoons lemon juice

Purchased glaze would work fine too

Whipped cream

Directions

In a small bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking dish. Bake at 300° for 25-30 minutes or until set; cool completely on a wire rack.

For filling, in a small bowl, cream the butter, cream cheese, confectioners’ sugar and vanilla until light and fluffy. Spread over crust; cover and chill.

For glaze, 2-3 hours before serving, combine sugar and cornstarch in a small saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat; stir in gelatin until dissolved. Stir in lemon juice. Cool to lukewarm, stirring occasionally.

Meanwhile, arrange strawberries over filling. Spoon glaze over berries. Chill until serving. Garnish with whipped cream. Yield: 12-15 servings.

Heavenly Filled Strawberries

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36 Servings Prep/Total Time: 20 Min.

Ingredients

1 pound fresh strawberries

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

1/2 cup confectioners’ sugar

1/4 teaspoon almond extract

Grated chocolate

Directions

Remove stems from strawberries; cut a deep “X” in the tip of each berry. Gently spread berries open.

In a small bowl, beat the cream cheese, confectioners’ sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; sprinkle with chocolate. Chill until serving. Yield: about 3 dozen.

Nutritional Facts1 filled strawberry (calculated without chocolate) equals 41 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 26 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 fat.

Strawberry Rhubarb Pie

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8 Servings Prep/Total Time: 25 Min. + Chilling

Ingredients

2 tablespoons cornstarch

1 cup sugar

1 cup water

1 cup sliced rhubarb

3 tablespoons strawberry gelatin powder

1 pastry shell (9 inches), baked

2 pints fresh strawberries, halved

Directions

In a large saucepan, mix cornstarch and sugar. Stir in water until smooth. Add rhubarb; cook and stir until clear and thickened. Add gelatin and stir until dissolved. Cool.

Pour about half of rhubarb sauce into pastry shell. Arrange berries over sauce; top with remaining sauce. Refrigerate for 3-4 hours. Yield: 8 servings.

Nutritional Facts1 serving (1 piece) equals 268 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 114 mg sodium, 50 g carbohydrate, 2 g fiber, 2 g protein.

 

Peach Angel Dessert

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15 Servings Prep: 20 Min. + Chilling

Ingredients

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons corn syrup

1/4 cup peach, apricot or orange gelatin powder

1 loaf-shaped angel food cake (10-1/2 ounces)

1 package (8 ounces) reduced-fat cream cheese

2/3 cup confectioners’ sugar

2 tablespoons fat-free milk

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

3 cups sliced peeled fresh or frozen unsweetened sliced peaches, thawed

Directions

In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.

Cut angel food cake into nine slices. Line an ungreased 13-in. x 9-in. dish with the slices; set aside. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk.

Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; spread over cake. Top with peaches. Pour gelatin mixture over peaches.

Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers. Yield: 15 servings.

Nutritional Analysis:One piece equals 215 calories, 4 g fat (3 g saturated fat), 9 mg cholesterol, 157 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

 

Our 46th Anniversary

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I realized, just today, that we had a truly magnificent anniversary and I never even thought to share the joy with all our family and friends.

I uploaded pictures and a video of course, but that doesn’t begin to tell the whole story…..so here goes…..

Our 46th anniversary was on April 14 and our family really went all out to make it super special.  Our oldest son, Darren, and his wife Celine had invited us out to see the movie,  MIrror Mirror that afternoon.

Unbeknownst to us, as soon as we left the house, if became a buzz with the rest of the family took over.

When we arrived home later, there, spread before our eyes was a feast to beat all feasts.  Lots of delicious bar-b-q of all types and numerous side dishes.  What a treat that was not to have to do any of the preparations. We also discovered that we had a new and wonderful kitchen faucet installed. They really scurried around to get all this accomplished so quickly.

Then they lead us into the living room for the next surprise.  There, showing on our living TV, was a slide show of our lives set to music.  Needless to say the tears began.  What next you say? Well, in addition to all of this we were presented with 20 albums of pictures from the past which had never made into albums until now. This was truly a labour of love.

We all had a wonderful evening together….sharing memories, good food and great company.

There aren’t words enough to ever express the tremendous gratitude we feel toward our wonderful loving family.  We have been blessed in countless ways, but the most important gift of all is this great family we have.

So now you too know the story of what our anniversary was really all about!

 

Italian-Style Chicken Skillet

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4 Servings Prep/Total Time: 25 Min.

Ingredients

4 small boneless skinless chicken breast halves (1 lb.)

1 onion, halved, sliced

1 red pepper, cut into thin strips

1/2 cup fat-free reduced-sodium chicken broth

1/4 cup KRAFT Tuscan House Italian Dressing

Directions

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm.

ADD vegetables to skillet; cook, uncovered, 4 min. or until crisp-tender, stirring occasionally.

STIR in broth and dressing. Return chicken to skillet; cook 1 min. or until chicken is heated through.

kraft kitchens tips

SERVING SUGGESTION

While the chicken is cooking, prepare brown rice to serve as an accompaniment.

 

A Night To Remember

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Wow…where do I begin. This weekend has been quite memorable. Let’s see….I guess I’ll start with the original plan. Chad and Gretchen spending quality time together (minus kids) for their anniversary. We were to keep the kids at our house.

Then the plan changed a little…Donna and Kent wanted the kids one night (Friday) to spend time with Devin. They all arrived at our house about 6 in the evening and the young ones went home with Kent and Donna. They have plans for a birthday dinner with a friend on Sat. evening, so the kids will come to our house for that night until Sun. sometime.

Okay, here comes Saturday……Mid-aftternoon the inclement weather started. We made one trip to the basement after the tornado siren went off. No word yet about when we’ll get the kids. It’s been decided we’ll meet Donna and Kent in Mascoutah and bring the grandkids back to our house.

Finally around 6 p.m., Kent calls to ask if we’re ready to meet. We leave shortly after that and head to Mascoutah. As we sit waiting for them, the weather starts to look ominous again. They arrive and we get under the covering of a gas station to switch the little ones from their car to ours.

Now it’s time to head for home…..and….oh my God the sky just literally opens up on us. We are inundated with rain and pelted with hail. Can’t see the road ahead and driving through high standing water. We try to find a place to take cover without success. When it finally lets up we take off for Freeburg.

When we arrive home, I discover that Jeff started the pizzas for supper for us…it’s now about 7:15 or so and I’m very glad of that. I check on them and all seems fine……oh,oh…did I just say that? Next thing I know Brad says, “Mom look at the oven”, and the smoke is pouring out of it. I open the door to discover a pot-holder in flames in the bottom of the oven. Guess what? We’re out of baking soda (used too much vacuuming and forgot to buy more) so Jerry pulls out the kitchen fire extinguisher. Fires out, pizzas are in the trash, oven racks are outside and we decide to order pizzas, ha,ha. We’re told it’ll be an hour before we’ll get them (forget that). Now it’s about 7:45. Brad volunteers to buy McDonalds, so Jeff drives me out there. You see water had gotten into our car on the floorboard of my side…..not a good idea to take any more chances.

Once back home, everything settled down. The kids watched Alice in Wonderland while chompin’ on their goodies. I think the kids got quite a kick out of the whole evening.

All in all it was a very eventful day and evening. In addition to all of this I believe that Donna and Kent decided to cancel their plans because of the weather. Can’t say I blame them one iota. It was really wicked out there. Update: I Found out on Sun. that they were able to attend the birthday party after all….so glad it all worked out for them and their friend.

Today I got to spend some time washing all the chemicals from the extinguisher from every possible surface in the kitchen. At least the smell is finally gone. After that I went out to the car and removed the floor mat to drip-dry over a saw-horse in the garage. It took half a roll of paper towels and a large bath towel to sop up most of the water on the floor board. All that was left was a little dampness. Yeehaw! I think the end of the tunnel is here for now. I didn’t say that out loud did I?

Never a dull moment in the life and times of the Jerry Winter family.

I was advised by Darren to share this with all of you….he said that this adventure would make a good short story. Hope you’ve enjoyed reading about the night to remember.

Tortellini Tuna Salad

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4 Servings Prep: 15 Min. Total Time: 3 Hrs. + 15 Min.

Ingredients

1 pkg. (9 oz.) refrigerated cheesetortellini, cooked, drained (2-1/2 cups)

1 can (6 oz.) tuna, drained, flaked

1/2 cup frozen peas, thawed

1/2 cup chopped red or green peppers

1/4 cup finely chopped red onions

1/4 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing

1/4 cup KRAFT Tuscan House Italian Dressing

Directions

MIX all ingredients; cover.

REFRIGERATE several hours or overnight.

kraft kitchens tips

SERVING SUGGESTION

This recipe makes a great take-to-work lunch. Add some fresh fruit and a glass of fat-free milk.