Grilled Banana Boats

Grilled Banana Boats


Source: Pampered Chef



6 bananas
6 tbsp (90 mL) semi-sweet chocolate morsels
6 tbsp (90 mL) miniature marshmallows
2 tbsp (30 mL) chopped pecans
Directions.
1. Prepare grill for direct cooking over medium heat.
2. Place bananas on BBQ Corn & Skewer Rack. Using Petite Paring Knife, make a deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form a pocket.

3. Fill each pocket with 2 tbsp (30 mL) chocolate morsels and 2 tbsp (30 mL) marshmallows. Top with ½ tsp (2 mL) pecans, if desired. Press ingredients gently into pockets.

4. Place Rack on grid of grill. Cover; grill 8-10 minutes or until marshmallows are light golden brown.

Yield: 6 servings of

Nutrients per serving:
U.S. Nutrients per serving: Calories 220, Total Fat 6 g, Saturated Fat 3g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 44g, Fiber 4g, Protein 3g
U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:
To bake in oven, preheat oven to 350ºF (180ºC). Line a piece of heavy-duty aluminum foil (22 in./56 cm) directly under Rack. Place Rack directly on oven rack. Bake 6-7 minutes or until marshmallows are light golden brown.

You may substitute semi-sweet chocolate morsels with peanut butter morsels.

Even though the skin of the banana turns black on the grill, the fruit on the inside stays a golden yellow color.

Orange Cream Freezer Dessert Recipe

SOURCE: Nonnie Sandifer


Orange Cream Freezer Dessert Recipe 


Ingredients

4 cups graham cracker crumbs
3/4 cup sugar
1 cup butter, melted
3-1/2 quarts vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed

Directions
In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 hours. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each)

FRUIT AMBROSIA SALAD

FRUIT AMBROSIA SALAD
SOURCE: Food.com

3 1/2 ounces instant vanilla pudding
8 ounces whipped topping
1/2 cup milk
20 ounces crushed pineapple, well drained
15 ounces peaches, drained and diced (not in heavy syrup)
11 ounces mandarin oranges, drained
2 cups miniature marshmallows
1/2 cup flaked coconut
1/2 cup halved maraschino cherry, drained
Directions:

1
Beat together pudding, whipped topping and milk. Fold in remaining ingredients. Refrigerate at least 1 hour before serving

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll CHicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup (26 oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.
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Strawberry Lemonade Muffins

The Pampered Chef

Strawberry Lemonade Muffins

2 1/2 cups self-rising flour
1 1/4 cups sugar, divided 
1 (8-oz.) container sour cream 
1/2 cup butter, melted 
1 tablespoon lemon zest
¼ cup fresh lemon juice
2 large eggs, lightly beaten
1 ½ cups fresh diced strawberries

1. Preheat oven to 400 degrees. Combine flour and 1 cup sugar in the batter bowl; make a well in the center of mixture.
2. Stir together the sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Using large scoop fill batter into cupcake lined brownie pans. Sprinkle with remaining ¼ cup sugar over batter.
3. Bake at 400 degrees for 16 to 18 minutes or until golden brown and a wooden stick inserted in center comes out clean. Cool in pans on a wire rack for 1 minute; remove from pans to wire rack and let cool for 10 minutes.

Honey Lemon Hair Removal

HAVE NOT TRIED THIS AND DON"T KNOW IF IT WORKS.