Fruit Dip
Ingredients:
8 oz. whipped topping
7 oz. marshmallow cream
3 oz. cream cheese
Directions:
1. In a mixing bowl combine the frozen whipped topping, marshmallow cream, and cream cheese. Mix until smooth and serve chilled.
Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
Fruit Dip
You guys are getting a bunch of recipes today, mainly because we are moving into a new home soon and I am trying to clean up my kitchen as I pack. So, that includes going through my recipes and consolidating them into one place - this blog! One day, I hope to print all of these out into a blog book. Wouldn't that be something - I am having a Bree Van de Kamp moment here (see Desperate Housewives if you don't know what I am talking about). Anyway, I don't remember where I got this recipe, I wish I could credit it to the original author, but I can't. But it's a great fruit dip that compliments practically anything - apples, oranges, berries, etc. Easy too!
Ingredients:
8 oz. whipped topping
7 oz. marshmallow cream
3 oz. cream cheese
Directions:
1. In a mixing bowl combine the frozen whipped topping, marshmallow cream, and cream cheese. Mix until smooth and serve chilled.
Ingredients:
8 oz. whipped topping
7 oz. marshmallow cream
3 oz. cream cheese
Directions:
1. In a mixing bowl combine the frozen whipped topping, marshmallow cream, and cream cheese. Mix until smooth and serve chilled.
Banana Smoothies
Here is my second recipe/tribute to my dad. I don't know why, but me and my sisters always had a hard time eating bananas when we were young. I know, what kid doesn't like bananas? Well, we didn't. So, in order for my dad to get us to eat them (here comes the creative parenting part), he made us Banana Smoothies. And we L-O-V-E-D them! Whenever we had movie night, I remember him making these on request!
Ingredients:
2 bananas
½ cup sugar
1 tsp. vanilla
10 ice cubes
milk
Directions:
1. Place bananas, sugar, vanilla, and ice cubes in blender. Fill the remainder of the blender with milk.
2. Blend until the ice cubes are crushed and the drink is smooth and frothy.
Banana Smoothies
Ingredients:
2 bananas
½ cup sugar
1 tsp. vanilla
10 ice cubes
milk
Directions:
1. Place bananas, sugar, vanilla, and ice cubes in blender. Fill the remainder of the blender with milk.
2. Blend until the ice cubes are crushed and the drink is smooth and frothy.
Fruit Salsa
When I make fish, I don't like to do much to it. I enjoy a good piece of grilled fish any day. And if I do compliment it with anything, it's usually with a light sauce or this recipe for fruit salsa. It is fantastic and best eaten within a few hours of making it so it retains the flavor of the fruit.
Ingredients:
½ small red onion
1/2 red bell pepper, seeded and quartered
1 cup frozen mango cubes, defrosted
1 Tbs. orange juice
1 Tbs. lime juice
3 Tbs. fresh cilantro
1 cup papaya, peeled, seeded, and diced
1 avocado, peeled, seeded, and diced
Directions:
1. Place onion and pepper in food processor and pulse to dice – DO NOT PUREE!
2. Add mango cubes, juices, and cilantro. Pulse to dice and combine.
3. Pour mixture into medium bowl and add papaya and avocado, gently stirring to combine.
4. Refrigerate any unused portion for up to three days.
(Note: the longer this is left sitting, the stronger the onion will become)
Fruit Salsa
Ingredients:
½ small red onion
1/2 red bell pepper, seeded and quartered
1 cup frozen mango cubes, defrosted
1 Tbs. orange juice
1 Tbs. lime juice
3 Tbs. fresh cilantro
1 cup papaya, peeled, seeded, and diced
1 avocado, peeled, seeded, and diced
Directions:
1. Place onion and pepper in food processor and pulse to dice – DO NOT PUREE!
2. Add mango cubes, juices, and cilantro. Pulse to dice and combine.
3. Pour mixture into medium bowl and add papaya and avocado, gently stirring to combine.
4. Refrigerate any unused portion for up to three days.
(Note: the longer this is left sitting, the stronger the onion will become)
Freezing Peaches
I am the proud owner of 31 pounds of fresh peaches! Now the only question is, what do I do with them? There's no way I can eat all of these before they'll go bad. I'd like to can them, but I don't want to purchase all the "gear" (pressure cooker, bottles, lids, etc.). So, I have posted a few of the recipes I have used for these peaches: my grandma's fresh peach pie, frozen fruit cocktail, and I made freezer jam (for the recipe for this, you'll have to buy a package of pectin and get it from there as pectin recipes vary).
I still had some left over, so I figured out how to freeze fresh peaches. We eat crepes alot, I love smoothies, and I figured I could used frozen peaches for more fresh pies later on! So, I'm sharing with you how to freeze fresh peaches. It was VERY simple.
First, you'll need a bottle of Fruit Fresh. You can purchase this in the canning section of any store. It's basically a bunch of vitamin C that preserves the fruit and keeps it from turning brown or loosing its taste while it is frozen. For every 4 cups of fruit, you add 1 Tbs.
Second, you'll need lots of baggies so that you can freeze your fruit flat and save freezer space.
Third, you need your fruit. In this case, peaches.
I peeled my peaches, sliced them thin, and put 2 cups in each baggie (about 2 medium to large). Then I sprinkled 1/2 Tbs. of Fruit Fresh over the top of the peaches. Seal the baggie and shake it to spread out the Fruit Fresh. Squeeze the air out of the baggie and reseal. Spread fruit so that the baggie lays flat. Place in freezer. If you are like me and concerned about freezer burn, you can put a couple of the quart baggies into a gallon baggie for a double layer of protection.
Frozen fruit will last in the freezer for 8-12 months! Here's a link for more information:
http://www.uga.edu/nchfp/publications/uga/uga_freeze_fruit.pdf
Happy Peach Season!
I still had some left over, so I figured out how to freeze fresh peaches. We eat crepes alot, I love smoothies, and I figured I could used frozen peaches for more fresh pies later on! So, I'm sharing with you how to freeze fresh peaches. It was VERY simple.
First, you'll need a bottle of Fruit Fresh. You can purchase this in the canning section of any store. It's basically a bunch of vitamin C that preserves the fruit and keeps it from turning brown or loosing its taste while it is frozen. For every 4 cups of fruit, you add 1 Tbs.
Second, you'll need lots of baggies so that you can freeze your fruit flat and save freezer space.
Third, you need your fruit. In this case, peaches.
I peeled my peaches, sliced them thin, and put 2 cups in each baggie (about 2 medium to large). Then I sprinkled 1/2 Tbs. of Fruit Fresh over the top of the peaches. Seal the baggie and shake it to spread out the Fruit Fresh. Squeeze the air out of the baggie and reseal. Spread fruit so that the baggie lays flat. Place in freezer. If you are like me and concerned about freezer burn, you can put a couple of the quart baggies into a gallon baggie for a double layer of protection.
Frozen fruit will last in the freezer for 8-12 months! Here's a link for more information:
http://www.uga.edu/nchfp/publications/uga/uga_freeze_fruit.pdf
Happy Peach Season!
Frozen Fruit Cocktail
Here's another recipe to use when you have peaches that you just don't want to can. My mom has made this since I can remember. It's really fun to serve it in nice glasses when you're having a formal dinner. And it's so refreshing in the summer. I have scaled the recipe to a smaller batch of peaches, and it makes 8 quart size baggies of cocktail.
Ingredients:
16 medium to large peaches
8 cups green seedless grapes (1 large bag should be enough)
8 quart size freezer baggies
Syrup:
1 1/2 cups orange juice
1 cup sugar
1 can crushed pineapple
1/4 cup lemon juice
1 1/2 tsp. Fruit Fresh (you can find this in the canning isle)
Directions:
1. Label baggies with contents and date.
2. Mix the ingredients for the syrup and allow to sit for 10 minutes to allow sugar to dissolve, mixing occasionally.
3. While syrup is sitting, separate and wash grapes, putting 1 cup in each baggie. Peel and slice peaches, placing 2 peaches in each baggie (should be equivalent to 2 cups sliced peaches).
4. Pour 1/2 cup of syrup in each baggie. Seal baggie and shake to combine fruit and syrup. Squeeze the air out of the baggie, reseal, and place flat in freezer.
5. Keep in freezer until ready to serve. Serve in a small juice glass, brandy glass, or other small cup with lemon lime soda poured over it. You can also add other fresh fruit when you serve it, such as sliced bananas, strawberries, blueberries, etc.
Frozen Fruit Cocktail
Ingredients:
16 medium to large peaches
8 cups green seedless grapes (1 large bag should be enough)
8 quart size freezer baggies
Syrup:
1 1/2 cups orange juice
1 cup sugar
1 can crushed pineapple
1/4 cup lemon juice
1 1/2 tsp. Fruit Fresh (you can find this in the canning isle)
Directions:
1. Label baggies with contents and date.
2. Mix the ingredients for the syrup and allow to sit for 10 minutes to allow sugar to dissolve, mixing occasionally.
3. While syrup is sitting, separate and wash grapes, putting 1 cup in each baggie. Peel and slice peaches, placing 2 peaches in each baggie (should be equivalent to 2 cups sliced peaches).
4. Pour 1/2 cup of syrup in each baggie. Seal baggie and shake to combine fruit and syrup. Squeeze the air out of the baggie, reseal, and place flat in freezer.
5. Keep in freezer until ready to serve. Serve in a small juice glass, brandy glass, or other small cup with lemon lime soda poured over it. You can also add other fresh fruit when you serve it, such as sliced bananas, strawberries, blueberries, etc.
Fresh Peach Pie
There is nothing on this earth like a fresh peach grown in Utah. Since I was a child, I have grown up with these delicious orbs. Utah peaches are firm yet soft, sweet, juicy, my mouth just waters thinking about them. My great uncle lives in Brigham City and has an orchard of peaches and pears and every year between August and September my family gathers there to help him harvest and then they all take home some of each. My mom cans them and makes frozen fruit cocktail out of them. I make peach pies and jam. My grandmother used to make peach pie for me - not the cooked fruit kind, fresh fruit.
This year, we were fortunate enough to get some delicious Utah peaches from the Home Storage facility. First thing I did, eat one. Next thing I did, make my favorite pie.
Ingredients:
6-8 medium sized peaches, peeled and sliced
2 medium sized peaches, peeled and mashed to make 1 cup
3/4 cup water
1 Tbs. lemon juice
1 cup sugar
3 Tbs. cornstarch
1 Tbs. butter
Pinch of salt
Prepared graham cracker crust
Directions:
1. Combined mashed peaches, water, lemon juice, sugar, and cornstarch in medium sized saucepan. Mix well until sugar and cornstarch are fully dissolved. Cook over medium heat util clear and thick, stirring constantly. Remove from heat and add butter and salt. Allow to cool.
2. Fold peaches into cooled sauce. Pour into graham cracker crust and refrigerate until pie is cold (at least 2 hours). Serve with whip cream.
This year, we were fortunate enough to get some delicious Utah peaches from the Home Storage facility. First thing I did, eat one. Next thing I did, make my favorite pie.
Grandma Cook's Fresh Peach Pie
Ingredients:
6-8 medium sized peaches, peeled and sliced
2 medium sized peaches, peeled and mashed to make 1 cup
3/4 cup water
1 Tbs. lemon juice
1 cup sugar
3 Tbs. cornstarch
1 Tbs. butter
Pinch of salt
Prepared graham cracker crust
Directions:
1. Combined mashed peaches, water, lemon juice, sugar, and cornstarch in medium sized saucepan. Mix well until sugar and cornstarch are fully dissolved. Cook over medium heat util clear and thick, stirring constantly. Remove from heat and add butter and salt. Allow to cool.
2. Fold peaches into cooled sauce. Pour into graham cracker crust and refrigerate until pie is cold (at least 2 hours). Serve with whip cream.
Grilled Pineapple
Here is the recipe for the grilled pineapple we will be making. We'll have it for dessert with a nice big scoop of vanilla ice cream. MMMMMM......
Ingredients:
1 ripe golden pineapple
1 can (14 ounces) unsweetened coconut milk
1 1/2 cups brown sugar
1 tsp. ground cinnamon
Directions:
1. Set up the grill for direct grilling and preheat to high.
2. Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a bowl. Put the cinnamon and sugar in a small bowl and stir with a fork or spoon to combine.
3. When ready to cook, brush and oil the grill grate. Brush each pineapple slice on both sides with coconut milk, and sprinkle, also on both sides, with the cinnamon and sugar mixture. Arrange the slices on the hot grate, and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving.
Coconut-Grilled Pineapple
Ingredients:
1 ripe golden pineapple
1 can (14 ounces) unsweetened coconut milk
1 1/2 cups brown sugar
1 tsp. ground cinnamon
Directions:
1. Set up the grill for direct grilling and preheat to high.
2. Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a bowl. Put the cinnamon and sugar in a small bowl and stir with a fork or spoon to combine.
3. When ready to cook, brush and oil the grill grate. Brush each pineapple slice on both sides with coconut milk, and sprinkle, also on both sides, with the cinnamon and sugar mixture. Arrange the slices on the hot grate, and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving.
Summer Salad
One of my favorite things to eat in the summer are fruit salads. They're cool, healthy, and taste GREAT! Growing up, I was exposed to a plethera of fruit salads - granted most of them are varities of Jello, go figure - and so I thought I'd share one of my favorites. It's very easy to make. The key to this salad though is to make sure that everything is WELL DRAINED! If you do not, then you'll have a soggy salad. Not sure what the rest of you would call this, but our family calls it...
Frog Eye Salad
Ingredients:
1 cup uncooked acini de pepe pasta
1 20 oz. can crushed pineapple
1 20 oz. can chunk pineapple
1 cup sugar
2 Tbs. cornstarch
1 beaten egg yolk
2 tsp. lemon juice
1 15 oz. can apricot halves
1 15 oz. can mandarin oranges
3 medium bananas
Directions:
1. Cook pasta in medium saucepan for 7-8 minutes, or until tender. Drain well and place in large bowl. Drain both cans of pineapple and reserve juice for sauce. Set pineapple aside.
2. Combine sugar and cornstarch in medium saucepan. Add pineapple juice and whisk until sugar/cornstarch is dissolved. Cook over medium heat until thick and clear. Pour half the mixture in with the egg yolk and then pour back into saucepan. Cook for 1 minute and then remove from heat. Add lemon juice. Whisk well and pour into bowl with pasta. Allow pasta and sauce to chill overnight (sauce will thicken, so do not worry about adding more cornstarch!).
3. Drain apricots and oranges VERY well. Dice apricots. Combine with pineapple and add to pasta/sauce mixture. Chill until ready to serve. Right before serving, slice bananas into salad (if you do it right before, you'll keep the bananas from going brown).
Frog Eye Salad
1 cup uncooked acini de pepe pasta
1 20 oz. can crushed pineapple
1 20 oz. can chunk pineapple
1 cup sugar
2 Tbs. cornstarch
1 beaten egg yolk
2 tsp. lemon juice
1 15 oz. can apricot halves
1 15 oz. can mandarin oranges
3 medium bananas
Directions:
1. Cook pasta in medium saucepan for 7-8 minutes, or until tender. Drain well and place in large bowl. Drain both cans of pineapple and reserve juice for sauce. Set pineapple aside.
2. Combine sugar and cornstarch in medium saucepan. Add pineapple juice and whisk until sugar/cornstarch is dissolved. Cook over medium heat until thick and clear. Pour half the mixture in with the egg yolk and then pour back into saucepan. Cook for 1 minute and then remove from heat. Add lemon juice. Whisk well and pour into bowl with pasta. Allow pasta and sauce to chill overnight (sauce will thicken, so do not worry about adding more cornstarch!).
3. Drain apricots and oranges VERY well. Dice apricots. Combine with pineapple and add to pasta/sauce mixture. Chill until ready to serve. Right before serving, slice bananas into salad (if you do it right before, you'll keep the bananas from going brown).
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