Tuesday, August 29, 2006

Recipe: Honey Spice-Rubbed Pork Tenderloin



BRUSH 2 Tbsp. of the dressing over pork. Mix dry ingredients; rub onto pork. Let stand 10 min. or refrigerate up to 24 hours to marinate.
PREHEAT grill to medium heat. Place pork on grill; cover. Grill 20 min., turning occasionally.
MIX remaining 2 Tbsp. dressing and honey. Brush some of the honey mixture over pork. Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.) Let stand, covered with foil, a few minutes before slicing.

From the Kitchen of: Lana at 12:27 PM 0 comments

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Friday, August 25, 2006

Recipe: Banana Split Cake



INGREDIENTS

  • 1-1/2 cups Graham Cracker Crumbs

  • 1 cup sugar, divided

  • 1/3 cup butter, melted

  • 2 pkg. (8 oz. each) Cream Cheese, softened

  • 1 can (20 oz.) crushed pineapple, drained

  • 6 medium bananas, divided

  • 2 cups cold milk

  • 2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling

  • 2 cups thawed Whipped Topping, divided

  • 1 cup PLANTERS Chopped Pecans


MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.

Prep Time: 15 min
Total Time: 5 hr 15 min
Makes: 24 servings, one piece each
Substitute
Prepare as directed, using Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and LITE Whipped Topping.

From the Kitchen of: Lana at 5:32 AM 0 comments

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Thursday, August 24, 2006

Recipe: Refreshing Double-Melon Delight

Refreshing_Double_Melon_Delight


  • 2 cups boiling water

  • 1 pkg. (8-serving size) Lemon Flavor Gelatin

  • Ice cubes

  • 1 cup cold water

  • 2 cups honeydew melon balls

  • 2 cups cantaloupe balls

  • 6 small mint leaves

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir. Remove any undissolved ice. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites.)
STIR in melon balls and mint leaves. Spoon into 9x5-inch loaf pan.
REFRIGERATE 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator

Prep Time: 10 min
Total Time: 4 hr 40 min
Makes: 10 servings
Substitute
Prepare as directed, using Lemon Flavor Sugar Free Low Calorie Gelatin.
Jazz It Up
Not a mint lover? Simply omit mint leaves.

From the Kitchen of: Lana at 8:59 AM 0 comments

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Recipe: Layered Dulce de Leche Dessert



  • 40 NILLA Wafers, divided

  • 1-1/4 cups cold milk

  • 2 pkg. (4-serving size each) White Chocolate Flavor Instant Pudding & Pie Filling

  • 1 tub (8 oz.) Whipped Topping, thawed

  • 1/4 cup Caramel Topping


CHOP 4 of the wafers; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 12 of the remaining wafers in single layer on bottom of prepared pan; set aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in the whipped topping. Spoon one third of the pudding mixture over wafers in pan; top with 12 of the remaining wafers and 2 Tbsp. of the caramel topping. Repeat layers of pudding mixture, wafers and caramel topping. Cover with the remaining pudding mixture. Sprinkle with chopped wafers; press wafers gently into pudding mixture.
FREEZE 4 hours or until firm. Lift dessert from pan, using foil handles; remove foil. Place dessert on serving plate. Let stand 15 min. to soften slightly before cutting into 12 slices to serve. Store leftover dessert in freezer.

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 12 servings, one slice each
Special Extra
Drizzle dessert slices lightly with additional Caramel Topping just before serving.

From the Kitchen of: Lana at 8:44 AM 0 comments

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Wednesday, August 23, 2006

Recipe: Rainbow Roll-Ups



  • 2 slices Thin Sliced Smoked Ham

  • 2 KRAFT Singles

  • 2 leaf lettuce leaves

  • 1/4 of a medium red pepper, quartered lengthwise

  • 1 Tbsp. MIRACLE WHIP Dressing

  • 1 colored flour tortilla (10 inch)

PLACE ham slices on work surface, with long sides slightly overlapping. Repeat with the Singles and lettuce, making a separate stack for each ingredient.
STACK pepper strips near one of the long ends of the ham slices; roll up. Place on the stack of Singles and roll up to create second layer. Place near one of the long ends of the lettuce leaves and roll up again.
SPREAD dressing onto tortilla. Place lettuce roll-up near bottom edge of tortilla; roll up tightly. Cut into slices. Place in airtight container or wrap tightly in plastic wrap. Refrigerate until ready to serve.


From the Kitchen of: Lana at 8:30 PM 0 comments

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Recipe: Super Veggie Wrap



  • 1/4 cup shredded Cheddar Cheese

  • 2 Tbsp. shredded carrots

  • 2 Tbsp. chopped tomatoes

  • 1 Tbsp. Ranch Dressing

  • 2 Flour Tortillas

  • 1/4 cup shredded lettuce


MIX cheese, carrots, tomatoes and dressing in bowl.
TOP each tortilla with half the filling mixture and 2 Tbsp. lettuce.
ROLL up each tortilla. Wrap in plastic wrap.


Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving

From the Kitchen of: Lana at 8:17 PM 0 comments

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Recipe: Oreo Ice Cream Pie


Ingredients:

  • 1/2 cup hot fudge dessert topping, divided

  • 1 Graham Pie Crust (6 oz.)

  • 1 tub (8 oz.) Whipped Topping, thawed, divided

  • 1-1/4 cups cold milk

  • 2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding & Pie Filling



Directions:
REMOVE 2 Tbsp. of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 min.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.
FREEZE 4 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Drizzle with the reserved 2 Tbsp. fudge topping. Store leftover pie in freezer.

Jazz It Up For more chocolate flavor, prepare as directed using an OREO Pie Crust.
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings

From the Kitchen of: Lana at 4:47 AM 0 comments

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Monday, August 21, 2006

Recipe: Monte Cristos with Raspberry Yogurt Dip



  • 4 slices packaged precooked bacon

  • 1/4 cup seedless raspberry jam

  • 1 container (6oz)Fat Free red raspberry yogurt

  • 1 tablespoon unsalted butter

  • 4 frozen homestyle waffles

  • 6 slices (3/4 to 1 oz each) Swiss cheese

  • 4 slices (1/3 to 1/2 oz each) cooked honey ham

  • 4 slices (1/3 to 1/2 oz each) cooked turkey

  • Powdered sugar


    • 1 . Heat bacon as directed on package; set aside. In small bowl, mix jam and yogurt; set aside.
    2 . In 12-inch skillet, melt butter over medium-low heat. Add 2 waffles; cook 3 to 4 minutes or until ridges are golden brown and tops begin to soften. Turn waffles; add remaining 2 waffles to skillet.
    3 . On each of first 2 toasted waffles, layer 1 Swiss cheese slice, 2 ham slices, 1 bacon slice, 1 Swiss cheese slice, 1 bacon slice, 2 turkey slices and 1 Swiss cheese slice (evenly arrange cheese so sandwich will hold together). Top each with remaining hot waffle, toasted side down. Cook about 2 minutes or until bottom waffles are browned.
    4 . Turn sandwiches; cover and cook about 4 minutes longer or until waffles are browned and cheese is melted. Cut sandwiches in half; lightly sprinkle with powdered sugar. Serve with raspberry sauce for dipping.

    Prep Time: 20 min
    Start to Finish: 20 min
    Makes: 2 servings

From the Kitchen of: Lana at 8:08 AM 0 comments

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Sunday, August 20, 2006

Recipe: Chocolate Eclair Torte

Ingredients:

  • 2 Large or 4 Small Boxes of Vanilla Pudding

  • 4 Cups of Milk

  • 1 Small Tub of Cool Whip

  • 1 Box of Regular Grahm Crackers

  • 1 Tub of Chocolate Frosting



Directions:
1. Line the bottom of a 9x13 pan with 1 layer of grahm crackers.
2. Mix Pudding mix and milk.
3. Fold in Cool Whip.
4. Spread over gram crackers in pan.
5. Individually cover more gram crackers with chocolate frosting and place over pudding mixture.
6. Spread remaining frosting over top to create a solid cover.
7. Refridgerate overnight.

Alternatives:
French Vanilla Pudding & Cool Whip
Chocolate Pudding, Cool Whip & Grahm Crackers
The combinations are endless.

From the Kitchen of: LunaStone at 2:12 PM 1 comments

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