Banana Cheese cake Recipe

Ingredients

• 1 can (8 ounces) unsweetened crushed pineapple, divided
• 2 medium firm bananas, sliced
• 1 reduced-fat graham cracker crust (8 inches)
• 1 package (8 ounces) fat-free cream cheese
• 1-1/2 cups pineapple sherbet, softened
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 4 maraschino cherries, divided
• 1 tablespoon chocolate syrup
• 1 tablespoon caramel ice cream topping
• 1 tablespoon chopped pecans

Directions

• Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
• In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm.
• Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Yield: 10 servings.

Strayberry Cream Cheese pie

Ingredients

• Pastry for a single-crust pie (9 inches)
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup egg substitute
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 3-1/2 cups sliced fresh strawberries
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 1/2 cup reduced-sugar strawberry preserves
• Fat-free whipped topping, optional

Directions

• Roll out pastry to fit a 9-in. pie plate; transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Bake at 350° for 13-15 minutes or until lightly browned.
• Meanwhile, in a large bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake 15-18 minutes longer or until center is almost set. Cool on a wire rack to room temperature.
• Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. Garnish with whipped topping if desired. Refrigerate leftovers. Yield: 8 servings.

Strawberry Soup Recipe

Ingredients

• 2 cups vanilla yogurt
• 1/2 cup orange juice
• 2 pounds fresh strawberries, halved (8 cups)
• 1/2 cup sugar
• Additional vanilla yogurt and fresh mint leaves, optional

Directions

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired. Yield: 6 servings.

Chicken kielbasa Kabooobs Recipe

Ingredients

1. 3/4 cup unsweetened pineapple juice
2. 1/4 cup cider vinegar
3. 1/4 cup canola oil
4. 2 tablespoons sugar
5. 2 tablespoons soy sauce
6. 1/2 teaspoon garlic powder
7. 1/4 teaspoon lemon-pepper seasoning
8. 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
9. 1 pound smoked kielbasa or Polish sausage, thickly sliced
10. 1 can (20 ounces) unsweetened pineapple chunks, drained
11. 2 medium green peppers, quartered
12. 2 cups grape tomatoes
13. 2 medium red onions, quartered

Directions

In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting;, cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat; refrigerate for at least 2 hours.
On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade. Yield: 16 kabobs.

Frosty Lemon

Ingredients

1/4 cup butter, softened
2 tablespoons confectioners' sugar
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 cup ground pecans

CREAM CHEESE LAYER:
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup confectioners' sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
LEMON LAYER:
1-1/4 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1-1/4 cups water
3/4 cup lemon juice
2 tablespoons butter
1 tablespoon grated lemon peel
3 to 4 drops yellow food coloring, optional

TOPPING:
1 tablespoon grated lemon peel
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

In a small bowl, cream butter, and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat cream,cheeses, and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon peel and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.
Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon peel into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving. Yield: 20 servings.

Strawberry Punch

Ingredients

1. 6 cups fresh or frozen unsweetened strawberries, thawed,
2. 3/4 cup thawed limeade concentrate
3. 1 can (6 ounces) unsweetened pineapple juice
4. 4 cups chilled lemon-lime soda
5. Ice cubes, (optional)

Directions

Place strawberries in a food processor; cover and process until smooth. Stir in limeade, concentrate and pineapple juice. Chill until serving.
Transfer to a punch bowl., Just before serving, stir in soda. Serve over ice if desired.

Banana Bread Nut Recipe

Today I am going to make an bread with is full of banana and some of nuts. It is the common the thing which everyone takes in a breakfast as a bread but now it is little bit different because it is made up of banana and nuts and the bread is called Banana Bread Nut.
follow the instructions and make an yummy bread of your tommrow breakfast:>

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup mashed ripe bananas (2 medium)
• 3/4 cup silken soft tofu
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Directions

• In a large bowl, combine the first five ingredients. In a small bowl, beat the sugar, bananas, tofu, oil and and vanilla. Beat into dry ingredients just until moistened. Fold in walnuts.
• Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).