Servings 9

INGREDIENTS:

1 3/4 cups sugar, divided

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

2 large apples, peeled and chopped

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch baking pan.

In a medium bowl beat 1-1/2 cups sugar with  cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes).

Add eggs one at a time beating well after each addition; set aside.

In a small bowl combine the flour with baking powder, and salt; add to the creamed mixture beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon.

Toss 2 tablespoons of the cinnamon mixture with the chopped apples in a bowl; stir apple mixture into batter.

Pour batter into the pan then sprinkle with remaining cinnamon mixture.

Bake for 1 hour and 5-10 minutes or until cake pulls away from the sides of pan.

Cool cake completely.

You will also find this recipe on Recipezazz.com

Taken from my ‘Favorites” folder!

A mixture of different fresh berries may be used if desired, I have not made this using frozen berries so I cannot say if it would work well

Servings 4

INGREDIENTS:

4 cups fresh blueberries

1 tablespoon lemon juice

1 large egg

1 cup sugar

1 cup all-purpose flour

6 tablespoons butter, melted

vanilla ice cream OR sweetened whipped cream

INSTRUCTIONS:——————————————–

For this pie the filling is cooked separately so you may want to double the filling amounts and freeze one for another pie

Yield one 9-inch pie/8 servings

INGREDIENTS:

4-1/2 cups fresh blueberries

3/4 to 1 cup sugar

1/3 cup cornstarch

water (as needed to make a thick paste)

1/4 cup fresh lemon juice

1/4-1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 pinch salt

prepared double pie pastry (to fit into a 9-inch deep-dish pie plate)

INSTRUCTIONS:—————————————————–

In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.

Mix the cornstarch with just enough cold water to create a thick paste; pour over the berries whisking vigorously, then cook stirring continuously with a wooden spoon until thick and smooth; cool slightly.

At this point you may want to cool the filling to room temperature then freeze in a plastic container, or continue with the recipe.

Pour into bottom unbaked pie shell.

Place the top crust over and seal/ flute edges as desired.

Using a small sharp knife make 2-3 small slits on the top of crust.

If desired you may brush with cream then sprinkle sugar over top.

Place the pie on a baking sheet.

Preheat oven to 400 degrees F (oven rack set to lowest position).

Bake for 10 minutes then reduce to 350 degrees F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.

INGREDIENTS:

1-1/2 cups light brown sugar

2/3 cup apple cider vinegar

1/4 cup water

2 tablespoons minced fresh ginger

3 teaspoons lemon zest

1 large cinnamon stick

4 cups fresh rhubarb, cut into about 1/2-inch pieces

1-1/2 cups dark raisins OR 1-1/2 cups currants

INSTRUCTIONS:————————————————-

In a large saucepan bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves; reduce heat to low and simmer for 5 minutes.

Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).

Season with salt and pepper if desired.

Serve warm or cover and refrigerate.

Rewarm slightly before using.

INGREDIENTS:

2 cups graham wafer crumbs

1/4 cup sugar

1/2 to 1 teaspoon ground cinnamon

1/2 cup melted butter

1 (8 ounce) packages cream cheese, softened

1-1/4 cups confectioners sugar

4 cups Cool Whip frozen whipped topping, completely thawed and divided

2 -3 medium bananas ( don’t use very ripe bananas)

1 (135 gram) package  cook and serve banana cream pudding and pie filling mix (do not use the instant, it must be the cooked kind)

3 cups half-and-half cream

INSTRUCTIONS:—————————————

Prepare an 11 x 7-inch baking pan.

In a bowl, mix the cracker crumbs with cinnamon, 1/4 cup sugar and melted butter.

Pat lightly into the baking pan.

Refrigerate for 1 hour.

Meanwhile, with an electric hand mixer, mix the cream cheese with confectioners sugar until well blended (about 2 minutes).

Fold in 2 cups Cool Whip thawed topping.

Remove the crust from the fridge; spread the cream cheese mixture evenly over the crust.

Return back to the fridge (at this point, the dessert may be left covered in the fridge overnight, and the last stage may be finished the next day if desired).

Prepare the pudding mix on top of the stove in a heavy-bottomed saucepan (be careful not to scotch the bottom) or it can be prepared in the microwave, my prevrence is the microwave; transfer to refrigerator for 1 hour to thicken and cool.

After 1 hour slice the bananas.

Remove the dessert from the fridge; place the banana slices evenly over the cream cheese layer.

Gently spread the prepared pudding over the bananas.

Top with 2 cups (or more) Cool Whip topping.

Refrigerate until ready to serve

Servings 6-8

INGREDIENTS:

1 (9-inch) deep dish baked pie shell (can use a graham cracker crust)

1 (3 ounce) package orange flavor gelatin

2/3 cup freshly squeezed orange juice  ( boiled and hot)

1-1/2 cups vanilla ice cream, softened

1 (11 ounce) can mandarin oranges, drained ( can use the juice with the orange juice to make 2/3 cup)

1-1/2 cups Cool Whip frozen Topping, thawed

INSTRUCTIONS:———————————————-

Dissolve gelatin in boiling orange juice

Add softened ice cream by spoonfuls, blending until dissolved.

Chill until slightly thickened, then stir in the mandarin oranges.

Fold in whipped topping until thoroughly blended.

Pour into baked pie shell.

Freeze until firm (about 2 hours).

Remove from freezer 10 mins before serving.

Taken from my “Favorites” folder!

The amounts listed are only a guideline since I don’t even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly, you could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture and Greek yogurt is best to use since it is thicker and holds up better, remember  if you are making this in advance then add in the diced apple just before serving, if you are a curry lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture it really does boost the flavor

For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad

Servings 6-8

INGREDIENTS:

4 -5 cups cooked chicken ( shredded or finely chopped, preferably chicken breast)

1 stalk celery, finely diced

1/4 cup finely chopped red onions

2/3 cup dark raisins

1/2 cup red seedless grapes ( sliced into quarters or halves)

1 small apple ( cored and finely chopped)

1/3 cup toasted chopped almonds ( coarsley chopped)

1/2 cup mayonnaise(do not use salad dressing)

1/2 cup plain yogurt ( or use sour cream, Greek yogurt is the best to use)

2 -3 teaspoons honey ( or to taste)

fresh ground black pepper, to taste

1/2-1 teaspoon curry powder (optional)

INSTRUCTIONS:——————————————-

In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.

In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.

** Note** if making in advance add in apple just before serving.