orange pancakes with tropical citrus sauce

Ingredients:

2 C Biscuit Mix
1 C Florida's Natural Premium Brand Orange Juice (or until you get the kind of consistency you'd like for a pancake batter... I used way more than a cup, that's for sure! I want mine not too thick)
2 Eggs

SAUCE:

1-1/4 C Florida's Natural Premium Brand Orange Juice
2 t Butter/Margarine
1 8-oz. Can Pineapple Tidbits, Drained
1 Medium Banana, Sliced

Stir biscuit mix, orange juice and eggs. For each pancake, pour about 3 T of batter onto hot, lightly greased (with butter) griddle or heavy skillet. Cook over medium heat about 2 minutes per side, or until golden brown. Keep warm while other pancakes and sauce are made... While making pancakes, work on the sauce as well. :-)

In a separate saucepan, combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 more minutes. Remove from heat. Stir in margarine and pineapple. Stir in banana while sauce is warm, and pour over pancakes.

strawberry pretzel squares

Ingredients:

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 oz. (1-1/2 [ 8-oz.] pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator.

baked tilapia

Ingredients:

1/2 lb tilapia fillets (or 2 fillets)
worchestershire sauce
mayonnaise
parmesan cheese

Preheat oven to 375. In a glass baking dish, arrange fillets in a single layer. Pour worchestershire sauce over the fillets (about half a cup or just enough to partially cover the fillets). Spread a thin layer of mayonnaise on top of the fillets. Then sprinkle with parmesan cheese. Bake for 20 mins.

chicken in tomato sauce

Ingredients:

2 pcs chicken quarters, cut in pieces
1- 1 1/2 cup carrots, cubed
1- 1 1/2 cup potatoes, cubed
quarter of a medium size onion, cubed
quarter of a red bell pepper, cubed
3-4 tbsp tomato paste
1/4 cup tomato sauce
1 can pineapple chunks (optional)
salt & pepper to taste

Saute onions over medium heat. Add chicken, stir occasionally and cover. Cook until chicken is no longer pink. Add carrots, potatoes, tomato paste and tomato sauce. Add pineapple juice if desired. Cover and simmer until chicken is cooked through. At the last few minutes of cooking, add pineapple chunks.

slow cooker beef stroganoff

Ingredients:

2 lbs beef stew meat
1 cup chopped onion
1 can (10 3/4 oz) condensed cream of golden mushroom soup
1 can (10 3/4 oz) condensed cream of onion soup
1 jar (6 oz) Green Giant sliced mushrooms, drained
1/4 tsp pepper
1 pkg (8 oz) cream cheese, cubed
1 container (8 oz) sour cream
6 cups hot cokked noodles or rice

In 3 1/2 to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles or rice.

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Cooking for two:

1/2 lb beef stew meat
1/4 cup chopped onion
1 can (10 3/4 oz) condensed cream of golden mushroom soup
1 jar (2 1/2 oz) Green Giant sliced mushrooms, drained
1/8 tsp pepper
1/2 cup sour cream
1 1/2 cup hot cooked noodles or rice

In 2 1/2 to 3 1/2- quart slow cooker, mix beef, onion, soup, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir sour cream into beef mixture. Serve over noddles or rice.

carribean coconut rice pudding

Ingredients:

1/2 cup jasmine rice
2 cups whole milk
2 cups coconut milk
1/3 cup sugar
2 tbsp raisins
1/2 vanilla extract

Wash the rice thoroughly ins everal changes of water, put in a deep pot. Add milk, coconut milk and rice and bring to a boil. Lower the heat and cook milk gently boiling for 1 hour or until the rice is thoroughly cooked and milk has thickened to a pudding consistency. Add sugar and vailla extract, cook about another 5 mins. Distribute the pudding into 4 serving dishes and garnish with raisins and cocnut flakes. Chill for 1 hour before serving.

basic fried rice

Ingredients:

2 cups jasmine rice, cooked
2 tbsp peanut oil
1 bunch scallions, sliced fine
2 oz bamboo shoots, sliced
2 oz straw mushrooms, whole
2 oz water chestnuts, sliced
2 oz baby corn, sliecd bite size
1 carrot peeled and sliced julienne
1 egg, beaten
1/4 cup cooked meat or seafood (optional)

Saute bamboo shoots, mushrooms, water chestnuts, baby corn and carrot in oil. Add scallions and cooked rice, continue stir frying. Season with soy sauce and salt to taste. Beat the egg in a small bowl and fry separately. Dice the egg and add to the rice. Add cooked meat or seafood.

cream cheese frosting

Ingredients:

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 tsp vanilla extract

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.

carrot cake

Ingredients:

3 cups grated carrots
2 cups all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
4 eggs, well-beaten
1 1/4 cups vegetable oil
1 tsp vanilla extract
cream cheese frosting (see recipe)

Combine first 7 ingredients; stir in eggs, oil and vanilla extract, mixing well. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 mins or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 mins; remove from pans and let cool completely on wire racks. Spread cream cheese frosting between layers and on top of cake.

For carrot cupcakes: Bake at 350 degrees for 20 mins.

hawaiian cake

Ingredients:

2 eggs
2 cups flour
1 1/2 cup sugar
2 tsp baking soda
1 cup grated coconut
1 cup chopped walnuts
1 can pineapple chunks w/ juice

Beat eggs and blend in sugar. Mix in flour and baking soda. Pour in pineapple juice. Stir in grated coconut, walnuts and pineapple chunks. Pour in greased pan and bake at 350 degrees for 35-40 mins.

spicy thai beef and rice

Ingredients:

3/4 pound lean ground beef (or 2 1/2 large sausage links, italian)
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp crushed red pepper
2 carrots, thinly sliced
3/4 cup jasmine rice
2 tbsp soy sauce
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh coriander/ cilantro
(or use chopped green onions)

Heat large frying pan over high heat. Add beef or sausage links. Stir fry 3-4 mins or until browned. Add onion, garlic, crushed red pepper and stir fry 1 min longer. Mix in carrots, rice, 1-1/2 cup water and soy sauce. Bring to a boil. Reduce heat to low. Covera nd simmer 20 mins or until liquid is absorbed. Mix in mint and coriander (or chopped green onions). Remove from heat. Let stand covered 10 mins before serving.