Orange Fluff Jello Salad

From Six Sisters Stuff (http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html)

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

 
Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Green Smoothie

This smoothie is so customizable. There really is not much to it. Add your choice of fruits, liquids, and optional protein, then put a couple of handfuls of raw spinach into a blender. Blend for about 2 minutes, then pour into a glass and enjoy. It's that easy!


Fruit examples:
Frozen Mixed Berries
Bananas and Strawberries
Mangoes and pineapple
Melons, grapes, and strawberries

Liquid examples:
Milk
Orange Juice
Pineapple Juice
Water

Protein examples:
Yogurt
Greek Yogurt
Protein Powder
Peanut butter

If you use Mixed Berries in your drink, don't be surprise if your end result looks like this:

It still tastes really good.

Grilled Peaches

Recipe originally submitted by Kelli Callahan

Servings: 4 • Serving Size: 1 peach • Points: 2 ww pts
Calories: 131.5 • Fat: 0.1 g • Protein: 3.4 g • Carb: 31.7 g • Fiber: 2.2 g

4 medium ripe peaches, cut in half (pit removed)
1/2 cup honey flavored fat free Greek yogurt
4 tbsp honey
cinnamon (to taste)

DIRECTIONS:
Place peaches cut side down on the grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side.

Combine yogurt and cinnamon. Pour 1 tbsp yogurt over each peach half. Drizzle with honey and enjoy.

PINEAPPLE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Recipe originally submitted by Anne Ivie

1 cup all-purpose flour
½ cup whole wheat pastry flour (can use all white flour if you don’t have this)
1 ¼ cup granulated sugar
½ cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
freshly ground nutmeg, to taste (optional)
1 pinch ginger (optional)
2 whole large eggs
3 Tablespoons canola oil
1 teaspoon vanilla
2 cups grated, unpeeled Zucchini
1 20oz.can crushed pineapple in juice, drained. Reserve juice.

FROSTING

2 Tablespoons butter, softened
8 ounces low fat cream cheese, softened. (can use full fat cream cheese)
2 cups powdered sugar, approx.
2 teaspoons vanilla extract
Splash of milk or pineapple juice, if necessary
chopped walnuts or pecans, if necessary


DIRECTIONS:
Preheat oven to 350 degrees. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl: stir well with a wire whisk. Combine oil, eggs and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees for about 33-3a5 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl, Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.

Notes: If your zucchini is huge, scrape the seeds out of the center before you shred it so it's not too too watery. Also, I spread it out on layers of paper towel to drain it and dry it off a bit. Then I measure it out 2 cups. Not sure if this is critical, though Nuts can be added to the cake batter, if necessary this recipe makes a very generous amount of frosting. This recipe can be turned into a carrot cake just by substituting shredded carrots for the zucchini.

O’Tai

Originally submitted by Christy Pethel

(3/4 gallon milk, maybe) Milk
(1/4 gallon water, maybe) Water
2 cups sugar
1 can crushed pineapple
1 seedless watermelon, grated (yes, like on a cheese grater)
½ bag shredded coconut
Club Soda or 7-Up

Take a big pot ( or bowl/pitcher as big as a pot). Fill the pot with 2 parts milk and 1 part water. Add watermelon, crushed pineapple, sugar ( you don’t have to add all of it. Add to taste), coconut, and club soda. (again, add this to taste).

Fruit Salsa with Cinnamon Chips

– Amy Badger

SALSA:
½ cup diced strawberries
½ cup grapes, quartered
1 mandarin orange, diced
½ cup sweet onion, diced
2 kiwis, peeled and diced
1 small hot pepper, seeded and diced
Optional: any other of your favorite fruit, diced
Salt, to taste

DIRECTIONS:
Stir ingredients and add salt. Refrigerate several hours before serving.

---------------------------------
CINNAMON CHIPS:
4 flour tortillas
2 Tbsp. sugar
½ tsp. cinnamon

DIRECTIONS:
Cut tortillas into triangles. Mix sugar and cinnamon. Spray tortillas with spray butter or cooking spray and sprinkle with cinnamon-sugar. Bake on cookie sheet in a 450 degree oven until lightly browned and crispy. About 4 or 5 minutes. Watch them closely as they can burn quickly.

Fruit and Yogurt Salad

-Katie Robison

1 - 8 oz. container Cool Whip
2 to 3 individual yogurts
Sliced fruit

Mix together and serve. It goes great as a compliment for the main course. You can add less or more of any of the ingredients, just do it to your taste. I usually use about half a container of cool whip. Slice apples, strawberries, bananas, peaches, oranges, even grapes. Any fruit works really. Just make it your own!

Holiday Cranberry Chutney

-Shauna Cooke

1 bag (12oz) fresh or frozen cranberries
1 ¼ cups sugar
3/4 cup water
1 large, tart apple
2 tsp. ground cinnamon
¼ tsp. ground cloves

DIRECTIONS:
In a saucepan, combine all ingredients. Bring to a boil, stirring constantly. Reduce heat, simmer for 15 to 20 minutes, or until apple is tender and mixture thickens. Cool completely. Store in the refrigerator. Serve over cream cheese with crackers, or as a condiment with pork, ham or chicken. Yield: 3 cups