Pineapple Nut Ball
8 oz pkg lite cream cheese (not whipped) softened
8 oz can crushed pineapple - drained
2 T scallions - chopped fine
1/4 c chopped red pepper
1 tsp Seasonal salt
Mix all together - form into 2 separate balls in plastic wrap - or one large ball
Refrigerate until firm - roll in crushed walnuts
4 cups chopped fresh broccoli
1 large red mango seeded peeled and diced
1/2 cup cashews
1 small red onion cut into thin wedges
1/2 cup bottled buttermilk ranch salad dressing
2 tablespoons orange juice
1 tablespoon. Prepared horseradish
1 11 ounce can of mandarins orange sections drained
In a large salad bowl combine broccoli, mango, cashews,and onion. For dressing, in a small bowl stir together ranch dressing, orange juice and horseradish . Pour over broccoli mixture; toss to coat. Gently stir in mandarin oranges. Serve immediately or cover and chill up to 2 hours!
Chewy Pistachio Macaroons
½ Cup egg white at room temperature
1 tsp almond extract
7 oz box of almond paste, grated
2&1/3 Cups confectionary sugar
3 TBs all purpose flour
2&1/2 Cups shelled, unsalted pistachios
3 drops green food coloring
Confectionary sugar to roll baked cookies
Preheat oven to 325. Line 2-3 cookie sheets with parchment paper.
Grind pistachios in processor till most are finely (not paste) and some are coarsely chopped.
In a large mixing bowl, combine egg whites, food coloring and almond extract and beat until firm (not dry).
In a separate large bowl, combine grated almond paste, flour and confectionary sugar until mixture resembles small crumbs.
Stir in pistachios and mix well with a wooden spoon.
Fold in beaten egg whites.
Drop on parchment by TB or small scoopfuls (I used a heaping scoop) about 1&1/2 inches apart.
Put in the oven on the rack above the center one and bake 12-14 min for small size (I did about 16 min as mine were larger). Bake until very lightly golden. Centers should be slightly soft.
Cool for a few minutes on the parchment paper. Then roll in confectionary sugar and place on a rack to cool. If freezing, do not roll in sugar until ready to serve.
2 cans of pumpkin purée
1can evaporated milk
1 cup sugar
4 tsp. Pumpkin pie spice
1 pkg. yellow cake mix
3/4 c. melted butter
1 1/12 c. chopped walnuts
Preheat oven to 350
In mixing bowl combine first 5 ingredients.
Transfer to a greased 9x13 pan.
Sprinkle with DRY cake mix.
Drizzle melted butter over top.
Top with chopped walnuts.
Bake ( uncovered) at 350 for one hour. Yield 12-16 servings
4-5 kale leaves, spines removed
5-6 leaves of romaine
2 C of arugula
2 C spinach
1/2 smallbag of chopped cabbage
1⁄2 C chopped celery
2-4 chopped scallions
A handful or two of bean sprouts
1/2 cucumber, diced
1⁄2 C carrots, julienne or sliced
1⁄2 C sliced almonds or sunflower seeds
1 package of chicken, beef, or vegetable Ramen noodles 1⁄2 C olive oil (I used 1⁄4 C of canola oil and 1⁄4 C of olive oil 1/3 C of rice vinegar
2 T. sugar (I used Domino light blend of stevia and sugar) Ramen packet
Chiffonnade the kale, romaine and spinach. Add arugula and next four ingredients together in a bowl. Break up noodles. In a small bowl, add OO, vinegar, sugar and
Ramen packet and mix. Add dressing to crushed Ramen noodles, and let sit for a half hour. Pour noodles and dressing on greens and toss.