Tasty Tidbits

Val.inddI love donut holes – sugared, plain, whatever – and when I ran across this recipe, I had to share it with you, it is such a delightful treat!

PUMPKIN-SPICED MINI “CAKE” BALLS  kraft

1 (3.4 oz.) pkg. vanilla flavor  instant pudding
1 tsp. pumpkin pie spice
1/3 c. cold milk
1 c. thawed whipped topping
3 dozen (1 1/2”) vanilla cake doughnuts holes
1/4 c. chocolate syrup
Beat pudding mix, spice and milk with whisk in medium bowl for two minutes. Stir in whipped topping. Cut thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each half together gently to secure. Place, cut sides down, on plate to serve. Drizzle with chocolate. Keep refrigerated.

HOTEL RICE PUDDING

1/4 c. (1/4 stick) butter
1/2 c. sugar
3 eggs
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 pint sour cream
1 c. raisins
1/3 c. chopped maraschino cherries
3 c. cooked long-grain rice (not instant)
In large bowl cream butter and sugar. With mixer beat in eggs one at a time. Add remaining ingredients and mix well. Pour into 1 1/2-quart casserole dish coated with cooking spray. Bake for 45-50 minutes in preheated 350° oven, or until center is set. Serves eight.

CANTALOUPE CHICKEN SALAD

3 c. cubed cooked chicken breast
2 c. chopped tart green apples
3/4 c. chopped celery
1/4 c. sliced green onions
1/4 c. chopped pecans
1/2 tsp. curry powder
1/2 c. fat-free reduced-sugar vanilla yogurt
1/4 c. reduced-fat  mayonnaise
1/4 tsp. salt
1 medium cantaloupe
6 lettuce leaves
In large bowl combine chicken, apples, celery, onions and pecans. Combine yogurt, mayonnaise, curry and salt. Add to chicken mixture and toss to coat. Cover and refrigerate for two hours or until chilled. Meanwhile, place cantaloupe on its side and cut into six rings. Discard seeds and ends. With sharp knife cut off rind. To serve place cantaloupe rings on lettuce-lined plates. Top with chicken salad. Six servings.

When I was a kid, Grandpa always liked to have coffee breaks at 10 a.m. and at 3 p.m.; along with the coffee was something to nibble on. A coffee cake is always good.

OLD-FASHIONED COFFEE CAKE
TOPPING:
1 c. graham cracker crumbs
1/4 c. gran. sugar
1/4 c. chopped nuts (optional)
1 1/2  tsp. ground cinnamon
5 Tbsp. butter or margarine, melted
COFFEE CAKE:
3 c. pancake or waffle mix
3/4 c. gran. sugar
1 c. (8 oz.) sour cream
3/4 c. milk
3 Tbsp. vegetable oil
1 egg, slightly beaten
1 tsp. vanilla extract
For topping combine crumbs, sugar, nuts and cinnamon in small bowl. Add butter; stir until mixture resembles coarse crumbs. Set aside. For coffee cake combine pancake mix and sugar in large bowl; mix well. In medium bowl combine sour cream, milk, oil, egg and vanilla with wire whisk; add to dry ingredients. Mix just until dry ingredients are moistened. Batter will be thick. Spread evenly in 9-inch x 13-inch baking pan sprayed with nonfat cooking spray. In preheated 350° oven bake 30-35 minutes or until toothpick inserted in canter comes out clean. Serve warm.

MINI APPLE CRISP

1 medium apple, peeled, sliced
1 Tbsp. flour
2 Tbsp. brown sugar
2 Tbsp. quick oats
1 Tbsp. butter or margarine, very cold
1/8 tsp. ground cinnamon
Place apple slices in small baking dish. In small bowl combine flour and brown sugar; cut in butter until mixture looks like coarse crumbs. Sprinkle over apple slices. Bake, uncovered, at 350° for 35-40 minutes or until apples are tender. Serve with whipped cream or ice cream, if desired.

BANANA COBBLER

5 bananas
9 Tbsp. butter
1/2 c. brown sugar
2 Tbsp. brandy or rum
1 1/2 c. sifted flour
1/4 c. sugar
2 tsp. baking powder
1 egg
3/4 c. milk
1/2 tsp. vanilla
2 c. half-and-half
1/4 tsp. salt
Peel bananas, halve lengthwise and cut halves crosswise into 1-inch sections. Melt 4 tablespoons butter in frying pan, stir in brown sugar and brandy and add banana pieces, tossing them to coat. Cook, stirring occasionally, about five minutes. Pour into greased 8-inch by 8-inch pan. Sift together flour, salt, sugar and baking powder. Cut remaining five tablespoons butter into small chunks and work into the flour, leaving small particles of butter, maybe the size of small peas. Beat egg lightly and combine with milk and vanilla. Stir liquid into flour mixture until dry ingerdients are moistened. Spoon batter onto banana mixture in three rows of three heaps each, and don’t smooth over uncovered spaces inbetween. Bake about 40 minutes at 375°. Serve warm in deep dishes with half-and-half or whipped topping. Nine servings.

Try this for a refreshing morning waker-upper!

PEACH SMOOTHIE

1 c. skim milk
1 c. sliced peaches
1/2 tsp. almond extract
1 c. fat-free frozen vanilla yogurt
Combine all ingredients in blender and process until smooth and creamy.

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