Creamy Orange Fruit Salad

6 Comments

I love fruit salad of any kind but in the winter it can be hard (and expensive) to find enough fresh fruit for a nice salad.  I like this recipe because it uses canned fruit and bananas and apples which I can get all year round.

This salad is very easy to make and it makes quite a bit and keeps for a few days in the refrigerator or until the bananas start to turn brown.  When I made it, I had lots of creamy part and actually did not use all of it so I think it would be safe to say that doubling up on your favorite fruits would be fine but don’t be surprised if you have too much creamy part.

The recipe came from Allrecipes.

Creamy Orange Fruit Salad

VIEW PRINTABLE RECIPE HERE!

1 (20 oz) can pineapple tidbits, drained
1 (16 oz) can peach slices, drained
1 (11 oz) can mandarin oranges, drained
2 bananas, sliced
1 apple, chopped
1 small box instant vanilla pudding (I used sugar free)
1 1/2 cups milk
1/3 cup orange juice concentrate, defrosted
3/4 cup sour cream

In a large bowl, combine the fruits and set aside.

In a mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream and mix well.

Spoon mixture over the fruit and toss gently making sure all the fruit is coated.

Cover and refrigerate for 2 hours before serving.

Makes 8-10 servings

Happy Cooking!

Apple Crumb Pie

7 Comments

Before I get started on the pie, I wanted to let you all know that I am having a virtual Christmas cookie recipe swap over on my A Recipe A Day Facebook page.  If you want to join in, all the information is under the event post.  I hope you will join us ~ the more the merrier!

My very favorite apples are Macouns.  They taste like McIntosh but hold up like a Granny Smith.  They do not cook down to much like McIntosh.  They are great for baking, cooking,  and eating ~ a really nice all purpose apple.  They can be difficult to find but my local BJs has huge bags of them for sale every fall.  Give them a try if you can find them.

This pie is super easy and really good.  I used Splenda blend instead of all sugar but otherwise made it according to the recipe.  I like to keep apple pies in the refrigerator since I like them cold and I think it helps to keep the bottom crust from becoming soggy, which I hate.  I found the recipe on allrecipes.

Apple Crumb Pie

1 (9 inch) pie crust
5 cups of apples, peeled, cored, and sliced
1/2 cup sugar
1 tsp cinnamon

Crumb topping:
1/3 cup sugar
3/4 cup flour
6 tbsps butter

Preheat oven to 400º.

Pour apple slices into prepared pie shell. In a small bowl, mix 1/2 cup sugar and cinnamon and sprinkle evenly over apple slices in pie shell.

In another bowl, mix the 1/3 cup sugar and flour and then cut in butter until the mixture is crumbly. Sprinkle this mixture over the apples.

Bake for 35 to 40 minutes or until apples are soft and crumbly top is lightly browned.

Makes 8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Mary’s Cranberry Apple Casserole

3 Comments

This is fabulous!  Mr. Meat Eater and I were practically fighting over it.  It’s a very easy dessert to make and, frankly, I wouldn’t be above eating it for breakfast.  It’s certainly perfect for the upcoming holidays.

Thank you, Mary, for sharing this recipe with me ~ it’s going to be a favorite in our house!

Mary’s Cranberry Apple Casserole

Filling:
2 cups fresh whole cranberries
3 cups peeled, cored, and chopped apples (I just sliced mine because I am lazy)
1 cup sugar (I used about 3/4 cup since my apples were very sweet)
1 tbsp. flour

Topping:
1/2 cup melted butter
1/2 cup uncooked oats
1/2 cup packed brown sugar
1/2 cup flour
3/4 cup pecans, toasted and chopped

Heat oven to 350º.

Mix the filling ingredients and pour into a 8×8 or 9×9 square, greased casserole dish.

Combine the topping ingredients and spoon over the filling.

Bake for 45 minutes or until apples are tender.

Serve warm with whipped cream or ice cream.

Makes about 6 servings.

Happy Cooking!