Raspberry Trifle

1 11oz. store baked angel food cake
1 box vanilla pudding mix, made w/2 cups milk
12 oz. frozen raspberries, thawed, including juice
6 oz. Cool Whip

1. Tear up the angel food cake into strips.
2. Layer half the cake on the bottom of a glass bowl.
3. Cover the cake layer with the raspberries, incl. juice.
4. Add the pudding as the next layer.
5. Add a second layer of cake strips.
6. Top with the Cool Whip.
7. Chill in the refridgerator for at least 2 hours.

Makes 8 generous servings.


Jerk Chicken

1-2 lbs. boneless chicken tenderloin or breast strips
1 Tbsp. jerk seasoning
3-4 shakes of soy sauce
Black pepper to taste
2 Tbsp. ketchup
2 Tbsp. worcestershire sauce
1/4 cup olive oil

Marinate chicken 1/2 hour to overnight.

Either:
Bake at 350 for 25-35 minutes in marinade turning half-way or
Grill, turning after 3 minutes and constantly brushing on marinade until done.

Raisin Buddy Banana Muffins

2 ripe, medium bananas
1 egg, beaten
1/3 cup vegetable oil
1 1/2 cups flour
1 cup sugar
3 1/2 Tbsp cocoa powder
1 Tsp baking soda
1/2 Tsp salt
1/4 Tsp baking powder
1/2 cup raisins

1. Lightly grease muffin tins. Preheat oven to 350
2. Mash bananas until smooth. Add eggs and oil.
3. In a separate bowl, combine flour, cocoa, sugar, baking soda, salt and baking powder. Add banana mixture and stir until moistened. Stir in raisins.
4. To make mini muffins, spoon 1 Tbsp batter into each mini muffin pan cup. Bake for 12-15 minutes. Cool muffins before popping out.
5. For regular muffins, spoon 1/3 cup batter into 10-12 prepared muffins cups. Bake for 20-25 minutes.

Sweet Potato Casserole

Cream together:
3 cups cooked, mashed sweet potato
3/4 stick margarine or butter
2 eggs
1 cup brown sugar
1/2 Tsp cinnamon
1/2 Tap nutmeg
1/2 Tsp vanilla
1 cup heavy cream

1. Lay flat in small rectangular glass casserole dish
2, Bake at 450 for 30 minutes.

Topping:
1 cup crushed cornflakes (use storage bag and hand mash)
1/2 cup crushed pecans
1/2 cup brown sugar
3/4 stick margarine or butter

1. Mix together and layer on top, back in oven at 400 degrees for 10-15 minutes.
2. Double recipe for 13×9 rectangle glass pan.

Stephanie’s Seafood Enchiladas

1 can low fat cream of mushroom soup
1 container of low fat sour cream
1 packet of Knorr’s alfredo sauce
milk (low fat)
butter
1 pepper
1 onion
shredded cheese
tortilla soft shells (fajita size)
shrimp, scallops, imitation crab
garlic, cilantro
non-stick cooking spray

1. Saute onion, pepper and garlic in a skillet until cooked to your preference.
2. In a different skillet, saute shrimp and scallops with garlic, drain the juices when done.
3. In a bowl, combine cream of mushroom soup and sour cream.
4. In a sauce pan, make the alfredo per packet instructions until done.
On each tortilla shell:
5. Spread the cream of mushroom soup/sour cream mixture onto all the tortillas shells.
6. Add shredded cheese, onion & pepper mix and some cilantro.
7. Add shrimp and scallops. Add crabmeat directly from the package.
8. Drizzle each filled tortilla with the alfredo sauce.
9. Microwave each tortilla for about 10 seconds to soften shell in order to be rolled up without any breakage.
10. Place the enchiladas in a baking dish sprayed with the non-stick cooking spray.
11. Spread the remaining mushroom soup/sour cream mix over the top along with the remaining alfredo sauce.
12. Bake at 350 for about 40 minutes or until thoroughly hot.

Crabmeat Dip

1 Medium Onion (chopped)
1 cup of Mayo
1 cup of Cheddar Cheese
1 can crabmeat

Mix everything together. Place in a baking dish. Bake at 350 degrees for 20-25 minutes. Serve with crackers.

Roasted Vegetable Pizza

Any combination of vegetables from the supermarket salad bar would work well here. Complete this colorful vegetarian meal with a romaine salad tossed with marinated artichoke hearts, canned garbanzo beans and a creamy Italian dressing. End with biscotti and espresso.

1 10-oz tube refrigerated pizza dough
4 tbsp. garlic flavored olive oil or regular olive oil
8 cherry tomatoes, halved
1 red bell pepper, sliced
1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
1 small red onion, thinly sliced (about 2 cups)
1 8-oz. package shredded 3 or 4 cheese pizza blend
3 tbsp chopped fresh basil

Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425 degrees. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13×9 rectangle. Brush with 1 tbsp oil. Toss tomatoes, bell pepper, zucchini and onion with remaining 3 tbsp oil in large bowl. Arrange vegetables on large rimmed baking sheet, Place pizza crust on top rack in oven and vegatable on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

Makes 2 to 4 servings.

Easy Pinwheels

1 pkg. Crescent Rolls
Veggie Cream Cheese

Press together two crescent roll triangles forming a rectangle. Spread layer of cream cheese onto rectangle. Roll up. Slice with a serrated knife into pinwheels.

Lay pinwheel onto cookie sheet. Bake at 350 degrees for 18-20 minutes or until golden brown. Makes about 24 pinwheels.

Can substitute other filings such as pepperoni & cheese, spinach & cheese or ham & cheese.