Cream cheese fruit dip

Whipped Cream Cheese Fruit Dip

Ingredients

1 (6-ounce) package light cream cheese, softened

1/2 cup powdered sugar

2 teaspoons vanilla extract

8 ounce Cool Whip light

Directions

Beat cream cheese, powdered sugar, and vanilla at medium speed with an electric beater until fluffy. Fold in cool whip; serve with fresh fruit.

Banana Oatmeal Cake

From a good friend, Wanda Tew

1 c. quick oats 

1/2 c. shortening 

1 1/2 c. hot water 

1 1/2 c. sugar

 2 eggs

 1 1/2 c. flour 

1 1/4 t. soda

 1/2 t. salt 

1/2 t. nutmeg

1 t. cinnamon

 1 t. vanilla

 2 bananas - well ripened and mashed

Soak the oats in the hot water for 20 minutes.  Mix shortening, sugar and eggs.  Add flour, salt soda and spices.  Blend, then add the bananas, vanilla, and oats.  Mix well and pour into a greased 9x13 inch pan.  Sprinkle with 6 oz. butterscotch chips and 1/2 c. broken walnuts.  Bake at 350 degrees for 50 minutes.

(I omitted the nutmeg, since I'm not a big nutmeg fan.  I just added that amount to the cinnamon.  If desired, skip the chips & nuts, and frost.  I am not a fan of frosting either so I just sprinkle with powdered sugar when cool or ready to serve. It adds a pretty touch.

Dreamy Rhubarb bars

Dreamy Rhubarb  bars

Crust

1 cup flour

½ cup sugar

½ cup butter

Filling

2 large eggs

1 cup sugar

¼ cup flour

¼ tsp. salt

2 cups diced rhubarb

INSTRUCTIONS

Preheat oven to 350F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.

While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.

Strawberry smoothie Pie

 I found this recipe on TOH but rewrote it to suit what I have on hand and like. The pie is very refreshing and a big hit here. 

1 package (.3 ounce) sugar-free strawberry gelatin

 1/3 cup reduced-calorie reduced-sugar cranberry juice (I used some raspberry juice I had on hand)

 3/4 cup (6 ounces) light yogurt, raspberry or strawberry

 3 cups chopped or sliced, fresh strawberries

 9 inch graham cracker crust, recipe below

In glass  measuring cup, sprinkle gelatin over juice, do not stir; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.

In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended well, like a smoothie. Pour into cooled crust. Refrigerate for 4 hours or until set. Serve with whipped topping if desired. Keep in refrigerator. Makes 8  servings.

Graham cracker crust

1 1/2 cup crushed graham cracker crumbs

1/3 c melted butter

1/3 c sugar

Mix well and pat into a 9 inch pie pan. Bake at 350º for 10 minutes.  Cool for half an hour before pouring in pie mixture.

About 100 calories per slice (1/8)

Grilled pork Kabobs

boneless pork loin, cut into 1-inch chunks (you can use boneless, thick cut, pork chops cut into chunks also)

 fresh pineapple chunks (1 inch)

 green pepper chunks (1 inch)

 onion chunks (1 inch)
fresh mushrooms (if I have them on hand.)

Heat grill to medium-high heat. Thread meat seasoned with salt and pepper, onto skewers alternately with pineapple, peppers and onions.

Grill 12 to 14 min. or until meat is done, turning occasionally.

***If using wooden skewers soak them in water for at least 20 minutes so they don't burn.

Rhubarb Bread

This recipe I got from a dear neighbor years back. She and her hubby were so very special to me. This is just one of the recipes she shared with me. I hope you enjoy it too.

Rhubarb bread
From Pat Peterson 

Mix

2/3 c. oil

1 1/2 c. br. sugar. 1 egg

1 c. sour milk

2 1/2 c flour

1 tsp salt

1 tsp soda

1 tsp vanilla

1/2 c chopped nuts (optional)

1 1/2 rhubarb

Topping

1/2 c sugar (white or brown)

1/2 tsp cinamon

1 Tbls.butter

Mix with fingers and spread over top of dough.

Bake at 325º for about one hour in  two greased bread pans. Check for doneness with a toothpick inserted in the center. If it comes out clean it’s done. :)

Mamma's Banana Bread/muffins

I use this recipe for banana bread or muffins. As shown in the picture I make mini muffins too. There is one ingredient that I put in my recipe you won't find in other recipes and it does make a BIG difference in the taste so don't leave it out..... Vanilla!!! You will be amazed at the flavor boost it adds. My mother in law once asked what made my banana bread better and I told her it was my secret ingredient, vanilla. She never told anyone, but now you all know! :)

Mamma's Banana bread

1/2 cup shortening
1 cup granulated sugar
2 eggs
2 large banana's, mashed
1 tsp vanilla
2 cups ap. flour
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped walnuts
Cream together shortening and sugar. Add one egg at a time, mixing well each time. Add vanilla. In a medium bowl mix dry ingredients well. Add to wet mixture until completely combined. Pour into pan and bake. Cook on wire rack before packaging.

Bake in greased bread bread pan for 50 to 60 minutes at 350º
OR
cupcake tins, greased or liners for 40 to 50 minutes at 350º
OR
mini cupcake tin, greased or liners,
for 13 to 15 minutes.
Check for doneness by inserting a tooth pick into the center. If it comes out clean they are done.