Friday, April 15, 2011

Easy Fruit Salad



I am always looking for quick and easy recipes and this one only took me about fifteen minutes to put it all together. Slicing the apples probably took the most time. I served it for lunch with our homemade pizza.

Ingredients:
1 30oz Can Mixed Fruit - drained
1 20oz Can Pineapple Tidbits or Crushed - Drain but reserve 1 cup liquid
1 10oz Jar Maraschino Cherries w/out stems - Cut in half
2 Apples - any variety - Diced
1 Cup Pineapple Juice
1/2 Cup Sour Cream
1 Small Box Instant Vanilla Pudding

Optional: 1 Cup Small Marshmallows or 1/2 Cup Shredded Coconut

Drain all fruit, reserving 1 cup of the pineapple liquid. In a large bowl mix sour cream, pineapple juice and vanilla pudding. Stir until blended well. To the pudding mixture add mixed fruit, pineapple, cherries, apples and any additions. Stir until mixed. Chill and serve.

I happened to have some small marshmallows so I added those. Orange juice can also be substituted for the pineapple juice. The best part about this recipe is that you can use different types of fruit. So be creative!

Enjoy!

Carolina Belle

Sunday, April 3, 2011

Spinach Penne Rigate



I can't believe that it is April! I am not sure what happened to March and my lack of cooking/posting but I will try to do better in April.

I wanted an easy dish using spinach that I could fix in my crock pot. While I love the spinach lasagna, I never could get the noodles to fit without having to break them into smaller pieces. So I decide to experiment...this could be dangerous! Below is a recipe for my concoction. I served this dish with a simple salad and french bread. My family thought it was a keeper so I hope you enjoy it.


Ingredients
1 45oz Ragu or similar pasta sauce
1 16oz Box Penne Rigate Pasta
1 16oz Small Curd Cottage Cheese
1 8oz Mozzarella Cheese
11oz Container Baby Spinach (I used 3/4 of the container.)

First cook the box of pasta according to directions. I ended up only cooking the pasta 10 minutes since it would cook more in the slow cooker. Drain pasta and cool. Pour pasta back into pot and add cottage cheese. Mix and add 2/3 of the cheese. Mix and set aside.

Layer as follows:
One cup of sauce.
Spinach Leaves (enough to cover sauce).
One cup of sauce.
Half of pasta mixture.
One cup of sauce.
Spinach Leaves.
One cup of sauce.
Rest of pasta mixture.
Rest of sauce.
Cover with remaining cheese.

Cook on high for three hours or until done.


Enjoy!
Carolina Belle