Additional Recipes
Banana Cream Cheesecake Dessert
- 1/4 cup butter or margarine, cold
- 1 pouch sugar cookie mix (1 lb 1.5 oz)
- 1 package cream cheese, softened (8 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 container frozen whipped topping, thawed (8 oz)
- 1 box instant banana pudding mix (3.4 oz)
- 3 medium ripe bananas, sliced
- Heat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. . Press crumbs evenly in bottom of disBake 13 to 15 minutes or until light golden brown around the edges. Cool completely.
- In a mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth.
- Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth.
- Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.
- Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding,
- Top with remaining pudding mixture and refrigerate for 10 minutes or until set.
Marshmallow Fondant
- 450g Marshmallows (16oz)
- 900g Icing Sugar ( 7 – 1/2 cups) (confectioners or powdered sugar)
- 1 – 1/2 tbsp water
- 1 tsp vanilla extract (optional)
- Heat marshmallows in microwave for 30 seconds on high.
- Add water and extract. Grease a large spoon (this is sticky to work with) and stir.
- Heat for 30 seconds at a time until marshmallows are smooth. Add icing sugar and stir.
- Add coloring of your choice. Grease your hands and work area and knead until smooth and no longer sticky.
Whipped Shortbread Cookies
- cup butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 cup red maraschino cherries, quartered
- 1/4 cup green maraschino cherries, quartered
Directions:
Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine butter, flour, and confectioners’ sugar. With an electric mixer, beat for 10 minutes, until light and fluffy.
- Spoon onto cookie sheets, spacing cookies 2 inches apart.
- Place a piece of maraschino cherry onto the middle of each cookie
- Bake for 13 to 15 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned.
- Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool.
- Store in an airtight container, separating each layer with waxed paper.
Note: Be sure to whip the cookie dough for the full 10 minutes.
Zesty Parmesan Chicken Tenders
- Non-stick cooking spray
- 1 large egg
- 1 cup zesty Italian bread crumbs (or bread crumbs with Italian spices)
- 1/2 cup Parmesan cheese
- 1 pkg of chicken tenders (or sliced, boneless and skinless chicken breasts cut into strips)
- Salt and pepper to taste (optional)
- Preheat oven to 400° F.
- Spray a broiled pan with non-stick cooking spray.
- Beat egg in a shallow dish.
- Combine bread crumbs, cheese, salt and pepper in another shallow dish.
- Dredge chicken tenders in egg, then in bread crumb mixture to coat.
- Arrange tenders on broiled pan and baked 20-30 minutes.
