Taken from my “Favorites” folder!

Really this is almost as good as the traditional strudel and you may like it even better! using a good quality apple pie filling will add to the flavor I use E.D. Smith brand, this will make two strudels you could reduce the recipe by half although I would recommend to make the two these are very good and will go fast!

Thaw the frozen puff pastry sheets for 40 minutes at room temperature

Yield 2 strudels

Ingredients:

2 sheets frozen puff pastry, thawed (from a 17.3 ounce box)

1 egg, lightly beaten

1 tablespoon water

2 (21-ounce) cans apple pie filling

2/3 cup raisins, divided (optional)

confectioners sugar, optional

Instructions:—————————————

Preheat oven to 375 degrees F.

Light grease a baking sheet or line with parchment paper.

In a small bowl whisk egg with water.

Unfold 1 thawed puff pastry sheet onto a lightly floured surface with the short end facing you.

Spoon 1 can of apple pie filling over the sheet then spread to within 1-inch of the edges, and if using raisins sprinkle 1/3  cup over the filling.

Starting at the short end roll up in jelly-roll fashion.

Place seam-side down on baking sheet then tuck ends under to seal.

Brush top with egg mixture, then cut several 2-inch slits 2-inches apart ton top.

Repeat with the remaining puff pastry sheet.

Bake about 35 minutes or until golden brown.

Cool on baking sheet for a about 22-25 minutes, then sprinkle with confectioners sugar if desired.

Slice and serve warm.

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This also makes a great dinner served with a side salad, plan ahead there is a 4-24 hour refrigeration time…

If you are planning to make this using fresh tomatoes the results will not be as good as the canned, I also do not like to drain the canned tomatoes completely a little juice left (not all the juice) in the can is a good thing and make certain that your bread is 1-2 days old before slicing into cubes

Servings 8

Ingredients:

1 loaf Italian bread, cut into about 1-inch cubes (use a 1-pound day-old bread)

4 ounces Italian thick-sliced prosciutto, diced (or use cooked cubed ham)

1/2 cup canned roasted red peppers, sliced

2 green onions, chopped

1/2 cup freshly grated Parmesan cheese

1 (14-ounce) can diced tomatoes, slightly drained (a little juice left in the can is a good !)

1/4 cup pitted sliced black olives

3/4 cup shredded mozzarella cheese

6 large eggs

3 cups light cream (can use milk but light cream is better or use 1-1/2 cups each of milk and light cream)

2 teaspoons dried Italian seasoning

1/2 teaspoon salt

1 teaspoon fresh ground black pepper, or to taste (I use lots of pepper)

Instructions:————————————-

Grease a 13 x 9-inch baking dish.

Sprinkle half of the bread cubes evenly into the bottom of the baking dish.

Top with the diced Italian prosciutto,  roasted red peppers, green onions then 1/2 cup Parmesan cheese.

Spread the remaining bread cubes on top.

Sprinkle the chopped canned tomatoes over the bread then the olives and then 3/4 cup shredded mozzarella cheese.

In a large bowl whisk the eggs then add in the light cream, Italian seasoning, salt and black pepper; pour evenly over the top then pressing down with hands to make certain that the bread is completely coated with the cream/egg mixture.

Cover and chill for 4 hours or up to 24 hours.

Preheat oven to 325 degrees.

Set oven rack to second-lowest position.

If desired you may sprinkle about 1/3-1/2 cup Parmesan cheese on the top but that is only optional.

Bake uncovered for about 40-50 minutes or until browned.

Allow to stand for about 15 minutes before slicing.

Don’t just limit yourself to strawberries try other fruits my favorites are strawberry and cherry…  make certain that the fruit is frozen but thawed just enough so as not to not break your machine, plan ahead this takes about 4-6 hours to freeze completely trust me you won’t be able to wait that long just keep a spoon in the freezer lol!

Don’t worry about the exact amount of strawberries I have made this using less and it was still delicious! because this will pick up freezer odors quickly what I do is semi freeze then transfer to a plastic container and cover

Yield one (8×8-inch) pan

Ingredients:

24 ounces frozen strawberries (or use frozen fruit of choice thawed just enough to chop)

1 pint heavy 35% whipping cream (2 cups)

sugar, to taste ( for barely sweet use 1/2 cup, medium sweet use 3/4 cup, sweet 1 cup or more)

Instructions:————————————

In a bowl combine the whipping cream with sugar mixing until the sugar granules are dissolved (about 2 minutes).

Place the fruit into a food processor, cover with a lid and process for a few seconds to coarsely chop the fruit.

With the processor running pour in the whipping cream/sugar mixture and run the machine for about 8 seconds or until the cream has thickened slightly.

Transfer to an 8 x 8-inch pan.

Freeze until firm.

Posted on recipezazz.com

This begs to be made with summer garden cucumbers and fresh garden dill and is wonderful paired with grilled salmon! plan ahead there is a 1 hour chilling time before serving

Notes from our test kitchen; for best results pat all the cucumber cubes using paper towels to remove as much moisture as possible

Servings 6

Ingredients:

1-1/2 cups sour cream (no fat free for this it will not work!)

5-6 tablespoons sugar

3 tablespoons apple cider vinegar

2 tablespoons chopped fresh dill, or to taste

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt or white salt

3 large cucumbers, peeled (sliced in half lengthwise seeds removed then sliced)

1 medium sweet onion, thinly sliced

fresh ground black pepper, to taste

Instructions:—————————————-

Place the cucumbers and onion in a large bowl.

In another bowl whisk the sour cream with sugar, apple cider vinegar, dill, garlic powder and black pepper; pour over the cucumber/onion mixture and toss to coat.

Season with  fresh ground black pepper.

Refrigerate for 1 hour before serving.

Plan ahead the chicken needs to soak in the buttermilk mixture for 8-24 hours, make this as spicy as you like by adjusting the cayenne pepper and hot sauce, depending on the size you slice the chicken cooking time will vary slightly

Servings 4-6

Ingredients:

2 pounds boneless skinless chicken breasts (sliced lengthwise into 3 long strips, or slice as desired)

1 quart buttermilk

1 tablespoon kosher salt

2 tablespoons Louisiana hot sauce (can use more)

oil for frying

COATING:

2 cups all-purpose flour

2 teaspoons garlic powder

2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper

pinch cayenne pepper, or adjust to taste

1/2 teaspoon paprika

1/2 teaspoon marjoram

1/2 teaspoon dried thyme

1/4 teaspoon celery powder

Instructions:———————————————

In a large glass bowl combine the buttermilk with kosher salt and hot sauce, mixing until no salt granules remain.

Add in the chicken strips and toss to coat.

Refrigerate for 8-24 hours tossing a few times during chilling.

In a shallow bowl combine all coating ingredients together.

Drain the chicken strips in a large colander.

Coat each chicken strip well in the flour mixture pressing down with hands to adhere the coating to the chicken.

Place on a rack and allow to sit for 20 minutes (do not discard the flour mixture).

Heat oil in a skillet to 350 degrees F  (using enough oil to about 1/3 up the skillet).

Just before frying each chicken strip coat lightly again into the flour mixture gently shaking off any excess.

Fry the chicken strips in batches in hot oil for about 3 minutes per side or until cooked through.

Remove to a rack to drain.

These are delicious and they make a lovely presentation to serve at a ladies luncheon, baby shower or a brunch, to save time cook/steam the broccoli spears a day in advance and another plus is that you can roll/assemble the fillets and refrigerate until ready to bake…I have sole fillets listed in the ingredients as that is what I used when I made these although I would think any thin fish fillets would work fine, amounts may easily may be doubled or increased to what ever amount you would like, slice the cheese cubes into about the width of your fish fillet

*Note* for a nice presentation place two broccoli spears (with larger stems) inside the fish fillet with each flowered part sticking out at each end of the fillet

Yield 6 fish bundles

Ingredients:

1 head of broccoli, cut into florets (use as many florets as needed to stuff into the fish fillets)

6 Swiss cheese cubes, cut into about 2-inch matchbook slices (can use Monterey Jack)

6 sole fillets (about 2 pounds)

lemon pepper seasoning

garlic powder, optional

lemon wedges, optional

DRIZZLE  SAUCE:

1/2 cup butter, melted

1 garlic clove, finely minced

3-4 teaspoons fresh lemon juice, or to taste

1/4 teaspoon salt

fresh ground black pepper, to taste

Instructions:——————————————

Steam the broccoli florets for a few minutes or until just crisp-tender; remove and transfer to paper towels or clean tea towels/s to dry.

To assemble the fish bundles; season both sides of the fillet with lemon pepper seasoning then lightly with garlic powder.

Place a few broccoli spears and a cheese stick onto one fish fillet, then roll up as tightly as possible (use as many broccoli spears as you like but do not use too many or you will not be able to roll up the fish fillets).

Repeat with remaining 5 fillets.

Fasten with a toothpicks if needed,

Place the fillets onto a foil-lined greased baking sheet (at this point you may cover and refrigerate until ready to bake).

Bake in a preheated 350 degree oven for 18-25 minutes.

Meanwhile for the drizzle sauce; microwave the butter and minced garlic until the butter has melted; remove and mix in lemon juice, salt and pepper.

Transfer the bundles to a serving platter and drizzle the butter sauce over each fillet.

Place lemon wedges on the platter.

This pie takes very little time to put together but does have a 3 hour chilling time, any flavor of pie filling works with this so choose your favorite  like to use a chocolate crumb crust with chocolate flavored Cool Whip and cherry pie filling

Servings 8

Ingredients:

1 (21-ounce) can pie filling (use your favorite flavor)

1 (8-ounce) package cream cheese, softened

1 cup Cool Whip frozen topping, thawed (you can increase slightly)

1 cup confectioners sugar, sifted

1 (9-inch deep two-extra servings size) graham cracker pie shell or can use a chocolate or vanilla crumb crust

Ingredients:——————————————

In a medium bowl beat cream cheese with sifted confectioners sugar until smooth.

Fold in the Cool Whip topping until blended.

Spread into the bottom of the pie shell.

Top with pie filling.

Refrigerate for at least 3 or more hours.