2 (3.4oz) pkgs of Jello Instant Pudding
2-3/4 cups cold milk
1 ready-made graham cracker pie crust
1. Beat pudding mix and milk with a whisk for 2 minutes. Pour immediately into crust.
2. Refrigerate for 3 hours or until set. Serve topped with Cool Whip and fresh berries if desired.
Serves 8.
nonstick cooking spray
4 large romaine lettuce leaves
4 (5 oz)tilapia fillets
Salt and ground black pepper, to taste
4 teaspoons grainy coarse mustard
4 slices red onion
4 teaspoons drained capers
1. Preheat oven to 400° F. Spray a large, shallow baking dish with nonstick cooking spray.
2.Place romaine leaves on paper towels and sprinkle with water. Cover leaves with another paper towel and microwave on high for 10 seconds, until leaves are tender.
3. Arrange leaves on a flat surface and top each leaf with a single tilapia fillet (place fish crosswise on leaf). Season the top of fish with salt and black pepper, then spread with 1 teaspoon mustard. Place onion slice and 1 teaspoon capers on top of mustard. Fold over one side of romaine leaf to cover fish and then fold over the other side. Place wrapped fish seam-side down in prepared baking dish and cover with foil. Bake 15-20 minutes, until fish is fork-tender.
Serves 4.
1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 cups chocolate chips
1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
3. In small microwavable bowl, microwave chocolate chips on High 1 to 1 1/2 minutes until they can be stirred smooth. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Makes 36 bars.
2 pkg (8 oz each) cream cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip
1 graham cracker pie crust (6 oz)
1. Beat cream cheese and sugar in large bowl with mixer until well blended.
2. Whisk in Cool Whip.
3. Spoon into crust. Refrigerate 3 hours or until set.
Note: Cheesecake can be topped with 2 cups fresh sliced strawberries and 1/3 cup fresh blueberries, OR 2 cups sliced fresh peaches and 1/3 cup fresh raspberries, OR 1 (20 oz) can cherry pie filling, if desired.
Serves 6.
3 fresh garlic cloves
6 tbsp brown sugar
6 tsp Montreal steak seasoning
1 pork tenderloin (about 1 lb)
4 tbsp butter, divided
1/2 cup red wine
1. Crush garlic using garlic press, into medium bowl. Stir in brown sugar and steak seasoning until well-blended.
2. Preheat large saute pan on medium 2-3 minutes. Cut pork diagonally into about 8 3/4"-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides.
3. Place 1 tbsp butter in pan; swirl to coat. Add pork; cook 5-6 minutes on each side or until well-browned. Add a second tablespoon of butter about halfway through cooking to keep pan well lubricated.
4. Remove pork from pan. Stir in wine and remaining 2 tbsp butter; simmer 1 minute, stirring continually. Serve wine sauce with pork.
Notes: We have found that the pork cooks more quickly, all the way through, without drying out, if we cover the pan with its lid, removing it only to turn the meat and occasionally check that the butter is browning in the pan, but not burning--you don't want your wine sauce to taste burnt! For the wine, I have used a Merlot and a Cabernet, both of which have worked well.
Serves 4.
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