Frozen Pudding Pops

Blueberry-Lemon Cheesecake pudding pops

1 (1-ounce) box sugar-free cheesecake instant pudding mix
1 3/4 cups half-and-half
1 teaspoon lemon zest
1 cup blueberries

In a blender, mix cheesecake pudding mix & half-and-half until smooth. Add in lemon zest and blueberries and pulse a couple times to break up the blueberries. Spoon into molds & freeze.

~Our Best Bites~ Each makes about 8

Pumpkin Apple Bisque recipe

Pumpkin Apple Bisque recipe

Ingredients:
8 small (1 pound each) pumpkins
1/3 cup plus 2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/4 cup all-purpose flour
6 cups milk or half-and-half, heated
1 bay leaf
1 (29 ounce) can pumpkin purée
Salt and freshly-ground pepper, to taste
1 apple, peeled and cut into 1/8-inch dice
1 teaspoon fresh thyme leaves
1 pinch freshly-grated or ground nutmeg
1/4 cup dry sherry (optional)
1 cup heavy cream, whipped to soft peaks

Directions:
Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the butter over medium heat and sauté onion until translucent, about 3 minutes. Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture. Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin purée and simmer an additional 15 minutes over very low heat. Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy. Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples. Top with a dollop of whipped cream and serve.

Peach-Cinnamon Ice Cream

Peach-Cinnamon Ice Cream
From MyRecipes.com
The iconic summer treat, a big scoop of cool ice cream filled with peaches and spiced with cinnamon. Garnish with fresh peaches and enjoy the perfect ending to any Fourth of July festivity.
By MyRecipes

Yields: 6 to 8 servings
Ingredients:

4 cup(s) (about 3 pounds) peeled, diced fresh peaches
1 cup(s) peach nectar
1/2 cup(s) sugar
3 egg yolks
4 cup(s) milk
1 cup(s) half-and-half
1 teaspoon(s) lemon juice
1/2 teaspoon(s) ground cinnamon
Sliced fresh peaches, for garnish

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Directions

Combine first 3 ingredients in a medium bowl.
Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.
Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.
Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.
Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Garnish, if desired.

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Tips & Techniques

Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer

Keebler™ Club™ Quiches

Click here for Nutrition Facts

Ingredients:
10 Keebler® Club® Original crackers
3/4 cup shredded Cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup all-purpose flour
6 slices bacon, crisp-cooked, drained, crumbled, or 6 tablespoons bacon bits
4 eggs, slightly beaten
1 1/2 cups half-and-half , fat-free half-and-half or evaporated skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
Keebler® Club® Original crackers

Directions:
1. Finely crush 10 crackers. Sprinkle crumbs on bottom and sides of six 3/4-cup custard cups or ramekins generously coated with nonstick cooking spray. Place in shallow baking pan.

2. In small bowl toss together cheese, onions, flour and bacon. Divide among custard cups.

3. In medium bowl stir together eggs, half-and-half, salt and pepper. Pour over cheese mixture in custard cups. Bake at 350°F for 30 to 35 minutes or until set. Cool for 5 minutes. Run thin sharp knife around eges. Remove from cups. Garnish as desired. Serve with crackers.

Prep Time: 20 minutes
Total Time: 55 minutes
Servings: 6

Mini-Smoked Salmon Frittatas

Mini-Smoked Salmon Frittatas

Prep: 10 minutes; Cook: 30 minutes.

Ingredients:
1 tablespoon extra-virgin olive oil
1/4 cup diced onion
1/2 teaspoon salt
1/8 teaspoon pepper
4 ounces smoked salmon, cut into 1/4-inch pieces
6 large eggs
8 large egg whites
1 tablespoon half-and-half
3 tablespoons 1% milk
3 ounces 1/3-less-fat cream cheese, cubed
2 tablespoons scallions, thinly sliced, for garnish

Preparation:
1. Preheat oven to 325°. Heat oil in a nonstick skillet. Sauté onion 2–3 minutes or until soft; add salt, pepper, and salmon. Remove from stovetop; let cool.

2. Combine the next 4 ingredients (through milk) in a bowl. Stir in the cream cheese. Lightly coat 6 (8-ounce) ramekins with cooking spray. Add 2 tablespoons of salmon mixture to each ramekin. Pour 3/4 cup egg mixture into each ramekin. (Do not overfill.)

3. Place ramekins on baking sheet; bake 25 minutes or until a wooden pick inserted in center comes out clean. Garnish, if desired.

Health, NOVEMBER 2008

Chuck-A-Rama Bread Pudding & Vanilla Sauce

Chuck-A-Rama Bread Pudding
3 Quarts Bread, 1 Inch Cube
4 3/4 Cups Milk
1/2 Pound Butter
1 2/3 Cups Sugar
1 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 1/2 Cups Milk
6 Eggs
2 Teaspoons Vanilla
1/3 Cup Raisins

Directions:
1. Place milk, butter, sugar, and spices on stove and heat to 200 degrees and immediately remove from heat. Do not over heat!! Do not boil!!
2. Let cool for 5 minutes.
3. In another bowl, combine milk, eggs, and vanilla. Hand whip for 30 seconds.
4. Combine the two above mixes and mix with a hand whip for another 30 seconds.
5. Place 3 quarts of bread, loosely packed, in a 3 quart casserole dish or pan.
6. Evenly pour the milk mix over the bread.
7. Sprinkle 1/3 cop of raisins over the bread and milk mix.
8. Use a spatula and make sure all surface bread has been completely soaked in milk mix.
9. Cover with foil and bake at 350 degrees for 1 hour or until you reach a consistency of jello.
10. Evenly pour 1/3 cup of vanilla sauce just prior to serving.
11. Artistically lace the top with string icing and a caramel topping.

Note: This item must be served soon after cooking as it does not have long holding life.


Chuck-A-Rama Vanilla Sauce
1 1/4 Cups Corn Starch
1 1/4 Quarts Sugar
1 Quart Water, Boiling
1/4 Cup Vanilla
1 Quart Half & Half

Directions:
1. Mix corn starch and sugar together in a sauce pan.
2. Add boiling water and stir until smooth.
3. Place over heat, stirring constantly, until thick. Remove from heat and let cool.
4. When cool add vanilla and half & half.

Mama's Mini-Cinnis

Mama's Mini-Cinnis

This recipe doubles easily for a crowd.

Yield: 2 dozen

2 (8-ounce) cans refrigerated crescent rolls
6 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
2/3 cup powdered sugar
1 tablespoon milk or half-and-half
1/4 teaspoon almond or vanilla extract
1/8 teaspoon salt

Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.

Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.

Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.

Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.

Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.

Southern Living, FEBRUARY 2002