FLUFFY FRUIT SALAD

2 cans (20 oz. ea.) crushed -- pineapple

2/3 cup Sugar

2 tablespoons Flour

2 Eggs -- lightly beaten

1/4 cup Orange juice

3 tablespoons Lemon juice

1 tablespoon Vegetable oil

2 cans (17 oz. ea.) fruit cocktail -- drained

2 cans (11 oz. ea.) mandarin -- oranges, drained

2 Bananas -- sliced

1 cup Heavy cream -- whipped

Drain pineapple,

reserving 1 cup juice in a small saucepan.

Set pineapple aside.

To saucepan, add sugar, flour, eggs,

orange juice, lemon juice and oil.

Bring to a boil, stirring constantly.

Boil for 1 minute; remove from the
heat and let cool.

In a salad bowl, combine the pineapple,
fruit cocktail, oranges and bananas.

Fold in whipped cream and cooled sauce.

Chill for several hours.

All-American Apple Pie

1/4 c Packed light brown sugar

1/4 c Granulated sugar

1 tb All-purpose flour

1 ts Lemon zest; grated

1/4 ts Ground cinnamon

1/4 ts Ground nutmeg

6 md Apple; prepared as directed

1 c Raisins

1 Pie crust (9 inch)

1 lg Egg; beaten

1 ts Granulated sugar

Preheat oven to 425 F.

Spray a 9-inch deep-dish pie plate with vegetable cooking spray.

2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon

zest, cinnamon, and nutmeg. Mix well.

3. Peel, core, and thinly slice apples.

Add apples to sugar mixture; stir until coated.

Stir in raisins. Spoon into prepared plate.

4. Place piecrust on top of filling.

Trim edges, pressing against edge of pan.

Using a sharp knife, cut steam vents in piecrust.

To glaze, lightly brush piecrust with beaten egg.

Sprinkle with sugar.

5. Bake until piecrust is golden brown,

about 35 to 40 minutes.

Place on wire rack and cool for 30 minutes.

Serve warm.

Pecan Pie Cobbler

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Pecan Pie Cobbler (Recipe from Pillsbury)

1 Box refrigerated pie crusts, softened as directed on box

2 1/2 cups light corn syrup

... ... 2 1/2 cups packed brown sugar

1/2 cup butter, melted

4 1/2 teaspoons vanilla

6 eggs, slightly beaten

2 cups coarsely chopped pecans

Butter-flavor cooking spray

2 cups pecan halves

Vanilla ice cream, if desired

1. Heat oven to 425°F.

 

 Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface.

 

Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk.

 

 Stir in chopped pecans.

 

 Spoon half of filling into crust-lined dish.

 

 Remove second pie crust from pouch; unroll on work surface.

 

 Roll into 13x9-inch rectangle.

 

 Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.

 Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.

 

 Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack.

 

Serve warm with vanilla ice cream.

Cheesy Breadsticks

1 (10 ounce) can prepared pizza crust

 

1 tablespoon butter, melted

 

1/2 cup provolone cheese, shredded

 

1 tablespoon parmesan cheese

 

1 tablespoon dried basil

 

1/4 teaspoon garlic salt

Preheat oven to 425.

 

Unroll pizza dough onto a greased cookie sheet and brush with butter.

 

Sprinkle cheeses and spices evenly over the dough.

 

With a pizza cutter, cut dough lengthwise into 12 long strips.

 

 Then cut those in half to make 24 strips.

 

Do not seperate strips.

 

Bake for 10-12 minutes or until light golden brown.

 

Recut along each strip and remove from cooking sheet.

 

Serve sticks warm with marinara sauce.