Banana Split Pie
1 Tbls. lemon juice
1 pint strawberry ice cream (softened)
2 Tbls. chopped walnuts
Quick fudge sauce.
Thinly slice bananas, sprinkle with lemon juice. Arrange bananas on the bottom of a chocolate cookie crust.
Spread ice cream on top of banana's . Freeze until firm Spread cool whip over ice cream. Top with nuts. Freeze until firm
Chocolate cookie crust
15 oreo's finely crushed
2 Tbls. butter
crush cookies, blend in butter
spread crumb mixture in 8 inch. pie pan. Press down.
Chill 1 hour before adding ice cream
Banana Split Pie
½ pound fettucini (prepared al dente as directed on package)
3 TBLS Olive Oil (you can use vegetable/canola oil if you don’t have olive, but olive is best)
1 lb. shrimp, peeled, de-veined, tails pulled off (prepared as directed, run frozen shrimp under cool water for 3 minutes)
3 TBLS chopped fresh parsley (or you can use dried, but fresh is best)
3 Cloves Minced Garlic (or use the pre-minced, and follow as directed on jar)
½ of small red or green jalapeno chili pepper (seeded and minced), or if you don’t want that, use ½ TBLS of ground chili pepper spice
¼ dry white wine (this is cooking wine, not drinking wine, they sell it in the cooking aisle, near the oils/vinegars)
1 ½ C. Heavy Whipping Cream
2 ripened dark green almost black colored avocados halved, pitted, diced
2 C. fresh grated parmesan (save ½ c. of this to top the finished product)
4 TBLS. Fresh cilantro washed & chopped (you have to use this fresh, don’t buy the dry spice)
2 tsp. fresh lime juice
Salt & Pepper, added until you can taste it.
Bring separate pot of water to boil for the pasta. In a large sauce pan, add in all ingredients, except for fettucini and shrimp on medium heat (don’t boil) until ingredients are blended well and simmering (almost a boil). In your first pot of boiling water, add dried noodles and set timer. Run the frozen shrimp under cool running water as directed. Strain water from noodles when complete, drain water very well. Add shrimp to simmering sauce. Stir 1-2 minutes until blended and shrimp are warmed in sauce. Add fettucini noodles and toss in sauce. Put finished pasta dish on plates and top with freshly grated parmesan. Serve with salad, parmesan bread, fruit, and fresh peach cheesecake.
Hummus (I'm posting this for Krista, who was too afraid to try it!)
2 cups canned chickpeas (garbanzo beans), liquid reserved
2/3 cup tahini paste*
5 tablespoons olive oil , divided
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)
*You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds over medium heat until golden brown, about 3 minutes.
· In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy. Season with salt and pepper.
· Transfer to a shallow bowl or plate.
· Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the top, and garnish with chopped parsley, if desired.
· Serve with pita bread triangles, fresh tomatoes and cucumbers, or as a spread on mediterranean sandwiches. Makes about 3 cups.
Quick credit goes to Jamie for sharing this amazing dish. She made it at Kariann's baby shower and it was a huge hit!
Tomato Basil Tart:
1 pre-baked pie crust
1/2 c. mayo
1/4 c. (+) parmesan cheese
1 c. loosley packed fresh basil
minced garlic (2-3 TBSP)
1 1/2 c. shredded mozzarella
approx 5-6 tomatoes
Pre-bake crust. Sprinkle 1/2 c. mozzarella on warm crust and let melt. Cut tomatoes in wedges or slices and arrange on melted cheese/crust. Sprinkle/grind salt and pepper on top of tomatoes. Place/spoon fresh basil and garlic uniformly on tomatoes. In bowl, combine parmesan, remaining mozzarella and mayo. Spoon cheese mixture over basil/garlic, spreading evenly. Bake at 375 for approx 35 minutes.
Kraft Foods Creamy Lemon Squares
20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar
PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.
*Must give props to Ron & Carrie Ramirez for this great hit!*
4 to 6 servings
1/3 cup white wine vinegar
1 garlic clove, minced
1 tsp. Dijon mustard
1 tsp. sugar
2/3 cup olive oil or mayonnaise
4 skinless boneless chicken breast halves (about 1 1/2 pounds), cooked and cubed or shredded
1 cup wild rice
1 cup coarsely grated peeled carrots
1 cup chopped green onions
1/2 cup chopped celery
1/3 cup chopped toasted walnuts
1/3 cup golden raisins
Whisk vinegar, garlic, mustard, and sugar in medium bowl. Whisk in oil or mayonnaise. Season vinaigrette to taste with salt and pepper.
Cook wild rice according to package directions. (This should take about 50 minutes.) Rinse cooked rice under cold water and drain well.
Mix carrots, green onions, celery, walnuts, raisins, chicken, rice, and vinaigrette in large bowl. Season to taste with additional salt and pepper as desired. Can be made 4 hours ahead. Cover and refrigerate.
Serve at room temperature on bibb lettuce leaves, with pita toasts, or with crackers.