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Creamy Frozen Fruit Salad

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A rich and sweet fruit salad that could double easily as a dessert.

1 16-oz can fruit cocktail
1 8 3/4-oz can crushed pineapple
1 16-oz can pitted sweet cherries
1 8-oz package cream cheese, softened
1 C sour cream
1/4 C granulated sugar
1 C miniature marshmallows

In strainer, drain fruit cocktail, pineapple, and cherries.

In a large bowl, beat cream cheese, sour cream, and sugar until creamy. Stir drained fruits and marshmallows into cheese mixture. Pour into a large mold or loaf pan. Freeze overnight (or at least 8 hours).

Ten to 15 minutes before serving remove mold from freezer and let stand at room temperature. Slice into serving sizes and arrange on a tray lined with leaf lettuce.

Servings: 10

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Creamy Frozen Fruit Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Not Reese’s Carob Candy

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A delicious blend of peanut butter and chocolate flavors.

1 C your favorite carob chips
1 C your favorite peanut butter
1/2-1 C your favorite chopped nuts

Place all ingredients in a microwave-safe bowl. Microwave until chips are softened. Stir and pour batter into a lightly oiled pan. Chill. Cut into squares and serve.

You can also make thie recipe in a double boiler.

Variations:
Add mint
1/2-1 C granola
Chopped coconut

Servings: about 1/2 dozen pieces

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 AnswersForMe.org. Click here for content usage information. 

Read more at the source: Not Reese’s Carob Candy

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Baked Corn

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Sweet creamed corn baked with accents of red and green peppers.

2 16-oz cans cream-style corn
2 eggs (or 1/2 C egg substitute)
2 Tbsp sugar
2 Tbsp flour
6 1/2 oz evaporated milk
2 Tbsp chopped red pepper
2 Tbsp chopped green pepper

In a medium bowl, mix all ingredients. Pour into greased 9″ x 13″ baking dish. Bake at 350° F for one hour. Serve hot. This can be rewarmed.

Servings: 8

Submitted by Debby Shabo Wade
Recipe by Carlene Baugher

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Baked Corn

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Peaches and Cream Pie

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Fluffy as a cloud, this delicious dessert makes a pretty presentation.

3/4 C flour

1/2 tsp salt
1 tsp baking powder
1-(3.2 oz) pkg cook and serve vanilla pudding mix
3 Tbsp butter, softened
1 egg
1/2 C milk
1- 29 oz can slice peaches, drained (reserve liquid) or
2 1/2 C sliced fresh peaches in 1/4 C sugar
1- 8 oz pkg cream cheese, softened
1/2 C sugar
1 tsp cinnamon

Preheat oven to 350°. Grease sides and bottoms of 10 inch deep pie pan. In a medium bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk and beat 2 minutes. Pour into pie pan. Arrange peach slices on top of pudding mixture. In a small bowl, beat cream cheese until fluffy. Add 1/2 cup of sugar and 3 tablespoons of peach syrup and beat for 2 minutes. Spoon over peaches to within 1 inch of pan edge. Mix sugar and cinnamon and sprinkle over top. Bake for 30 to 35 minutes.

Servings: 8

Submitted by Elaine Nelson

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Peaches and Cream Pie

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Seafood Delite Salad

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An interesting vegetarian alternative for that seafood flavor!

1/2 C almonds, pre-soaked
1/2 C sunflower seeds, pre-soaked
1/2 C water, if needed
1/2 C celery, minced
1/4 C red onion, minced
1/4 C fresh parsley, minced
1/4 C lemon juice
1/2 tsp sea salt
1/2 tsp kelp powder
1/2 tsp dill weed (or fresh dill)

Process almonds and sunflower seeds through a Champion juicer with blank in place. Use very small amounts of water in alternating fashion if needed to process.

Put mixture into a bowl and add remaining ingredients and mix by hand. Chill and let sit a few hours to meld flavors.

Serve with crackers or wraps or on a bed of red tip lettuce. Will keep in a sealed container in the refrigerator for up to 1 week.

Variation: For salmon flavor, add carrot pulp to color and dill weed to taste. To make Tuno Crackers spread, put 1/2-3/4 C of the mixture onto a Nori sheet and cover with another sheet. Cut into 12 pieces and dehydrate at 110 degrees until crisp, approximately 6 hours.

Servings: ~2 cups of salad

Submitted by Nancy Riedesel

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Seafood Delite Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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