SANDRA'S TROPICAL BANANA SPLIT DESSERT

Prepared this decadent dessert this morning,
and now enjoying it this evening...

Servings: (9-12)

Prep: 20 Mins.

Chill Crust (Freezer): 10 Mins.

Chill Dessert (Frig): 4 Hrs.

INGREDIENTS:

Crust

4-1/2 graham crackers, crushed (equals about 3/4's cup of crumbs)

1/4 cup sugar

3 tablespoons unsalted butter, melted

Pudding filling

1 (5.1 oz pkg) Vanilla Instant Pudding

2 cups cold milk

1/2 teaspoon vanilla extract

Pudding filling toppings:

1 can (8 oz.) crushed pineapple, drained

1/4 cup coconut flakes

2 sliced bananas (plus 1 more banana for serving)

2 tablespoons prepared chocolate sauce in squeeze bottle (plus more for serving)

Whipped topping

1/2 cup cold, fresh whipped cream  + 1 tablespoon sugar + 1/2 teaspoon vanilla, whipped

1 (8 oz. pkg) cream cheese, softened

1/4 cup sugar

1/2 teaspoon vanilla extract

Just before serving - toppings

1 final sliced banana

1/4 cup chopped candied pecans

2 tablespoons chocolate sauce

METHOD:

Mix graham cracker crumbs, 1/4 cup sugar and butter; press onto bottom of 8" square glass baking dish. Freeze 10 min.

Meanwhile, prepare whipped cream in stand mixer with sugar and vanillla. When done whipping, add softened  cream cheese and remaining 1/4 cup sugar and whip with mixer until blended and smooth. Set aside.

In a medium bowl, beat pudding mixes and milk with whisk for 2 minutes. Spread filling carefully over crust; top with pineapple and coconut flakes. Slice 2 bananas; arrange over pineapple, and drizzle with 2 tablespoons of chocolate sauce.

Top with whipped cream mixture using an offset spatula.

Refrigerate dessert, covered with plastic wrap, for 4 hours to set and allow flavors to meld.

Heading to the refrigerator to set for 4 hours...

Slice the final banana just before serving. Cut dessert into squares to serve. Arrange banana slices over each dessert serving, drizzle with remaining 2 tablespoons of chocolate sauce, and sprinkle with chopped candied pecans. ~ Enjoy!

SANDRA'S NO-BAKE CHERRY YUM YUM

Truly, truly a ''yummmm...yummm" dessert

in both this cherry version ~ or the alternate blueberry option!

Servings: (12)

Prep Time: 15 mins

Refrigerate to set: Minimum of 4 hrs or overnight

INGREDIENTS

Crumb mixture:

2 cups graham cracker crumbs

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

Creamy mixture:

1 (8 oz. pkg.) regular cream cheese, room temperature (not whipped)

1 teaspoon vanilla extract

1/2 cup confectioners' sugar, sifted

1 (16 oz. container) whipped topping, thawed (or 2, 8 oz. containers)

Filling:

1 (32 oz. can ) prepared cherry pie filling (or 2, 16 oz. cans) - Blueberry is an option too!

Garnish:

2 tablespoons confectioners' sugar, sifted over top

METHOD

Using a fork, combine crumb mixture ingredients in a medium bowl.

Press half  of the crumb mixture in a glass 9x12x2" rectangle baking dish, set remaining aside.

In large bowl, add all creamy ingredients in 3 increments; switch to using a wooden spoon to fold in each addition until smooth.

Spread half of the creamy mixture on top of crumb crust. Top with pie filling. Add remaining creamy mixture in small dollops and sprinkle top with other half of crumb mixture, then press lightly to adhere.

Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. Generously dust top of dessert with a couple of tablespoons of confectioners' sugar sifted through a fine-mesh sieve. Cut into squares, and serve. ~ Enjoy!

SANDRA’S SALMON-STUFFED GRAPE TOMATO APPETIZER

A festive and vibrant appetizer

you can make ahead of time

to serve to your guests prior

to the main course...

Servings: 10

Yields 2.5 dozen

Prep: 30 Mins.

INGREDIENTS

30 ripe grape tomatoes

Filling:

3 ozs. lox (cured and thinly sliced Alaska salmon), finely chopped

1/3 cup finely chopped red onion

1/3 cup finely chopped red bell pepper

¼ teaspoon garlic granules

¼ teaspoon freshly ground pepper

Topping:

1 (3 oz. pkg.) cream cheese, softened

1 teaspoon milk

1 teaspoon freshly squeezed lemon juice

1 teaspoon finely chopped fresh dill (or ¼ teaspoon dried)

½ teaspoon paprika

Pinch of cayenne pepper

Garnish:

30 Capers

Halved lemon slices

METHOD

Cut a thin slice off the top of each grape tomato, and a very, very thin slice off of bottom (just so they stand upright when filled), scoop out and discard pulp using a ¼-teaspoon measuring spoon (being careful not to get too close to bottom), and invert tomatoes on paper towels to drain.

3 oz. pkg. of Fresh Lox

Meanwhile, in a small bowl use a spoon to fold the lox, onion, bell pepper, garlic granules, and pepper to combine.

Spoon filling into tomatoes using the same ¼-teaspoon measuring spoon.

In another small bowl, using a hand mixer beat cream cheese, milk, lemon juice, dill, paprika, and cayenne until smooth.

 Insert a star tip into a pastry or plastic bag, and fill bag with cream cheese mixture; pipe a small amount on top of each tomato, and garnish with a caper. 

Arrange the prepared tomatoes decoratively on a serving vessel, and place sliced lemon halves around them. ~ Enjoy!

SANDRA’S FESTIVE SHRIMP-CHILI SAUCE-CREAM CHEESE PLATTER

A tremendous appetizer you can serve year round,

although it's especially colorful and suited for Christmastime

and New Year's Day...

Serves: (10 to 12)
Prep: 15 Mins.

INGREDIENTS:

2 (8 oz. pkgs.) cream cheese, at room temperature
1 (12 oz. bottle) chili sauce (preferably Heinz)
1 (4.75 oz. can) chopped black olives, drained
½ lb. cooked, peeled and cooled salad shrimp
1/8 teaspoon old bay seasoning
1/8 teaspoon ground garlic powder
1/8 teaspoon kosher salt
1/8 teaspoon ground pepper
4 green onions, very finely chopped
1 red bell pepper, very finely chopped
2 heaping tablespoons, very finely chopped fresh parsley; plus more for garnish

--Ritz and Wheat Thin crackers for scooping up the appetizer ~

METHOD:

On a 9x13” platter, spread the cream cheese evenly to cover bottom. Spread chili sauce over the cream cheese. Sprinkle chopped olives over the chili sauce. Place salad shrimp in a single, decorative layer on top of the olives, and dust with each of the spices. Sprinkle with chopped green onions, red bell pepper and fresh parsley. Serve immediately.– Enjoy!

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Tip:

If you refrigerate any leftovers, be sure to bring to room temperature before scooping.

SANDRA'S PUMPKIN CREAM CHEESE and BAGELS

I'm a pumpkin anything fanatic so hence the recipe
that I make year round, along with homemade bagels
using my pumpkin pie spice blend...

Yields: (1 cup)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

4 oz. pkg. cream cheese, at room temperature
½ cup canned pure pumpkin puree
1/3 cup dark brown sugar
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
½ teaspoon vanilla extract

--Cinnamon whole wheat bagels, toasted
-(or your favorite flavor) -
or for my bagel recipe, click here: Sandra's Homemade Bagels)

METHOD

Combine all the ingredients in a small bowl with a hand mixer, beat until the mixture is smooth. Cover and put in the refrigerator for at least 30 minutes for flavors to meld, and mixture is chilled enough to spread.

Spread this pumpkin cream cheese on toasted bagels in the morning or as snack later in the day – enjoy! Please be sure to store any leftovers in the refrigerator in an airtight container.


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Tips: Children love to help, especially because there are so few ingredients in this recipe – have fun with your family ;-) ~ it’s a bonus because kids tend love these!


Also, this chilled spread is wonderful with butter-flavored crackers, such as ritz, club crackers, etc., or you can serve this at room temperature as a dip with sliced apples, bananas, and so on.

SANDRA'S SMOKED SALMON PIZZA - HOMEMADE

This was created due to left-over 
smoked salmon and pizza dough
 I had on hand, and it 
turned out quite fabulous!

Servings: (6 to 8)
Prep: 15 mins. |
Rising time: 1 hr. 10 mins. | Cooking/Baking: 37 mins. total

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
1/2 teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1/2 teaspoon cornmeal, for dusting pizza pan

***Sauce:
2 tablespoons butter
1 clove of garlic, minced
pinch of red pepper flakes
1 tablespoon flour
1 cup milk
1 teaspoon worcestershire sauce
1 (4 oz. pkg.) cream cheese
Freshly ground pepper to taste

***Toppings:
1 sm. jar pesto sauce
2 green onions, finely sliced
2 tablespoons capers
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
--1 cup jarred smoked salmon strips, flaked (added at last 5 minutes of baking)

--Garnish:
1 tablespoon roughly chopped basil

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr. Punch the dough down, and place on a lightly floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce: (You can make this while the dough rises):
Meanwhile, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic, red pepper flakes, and then cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk, and worcestershire sauce while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in cream cheese, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese and smoked salmon). Spread evenly almost to edge of par-baked crust.

***Prepare the toppings:
Also, mix the pesto sauce with a small spoon. Spread the pesto over the sauce, and then with the bottom of the ladle use a circular motion to spread it evenly within ½” of edge. Sprinkle with green onions, and capers, and sliced artichoke hearts. Place pizza on middle rack in oven, and bake at 425 degrees for 10 minutes. Remove from oven and add the smoked salmon pieces, and the return to oven and continue baking for 5 final minutes, just until crust is golden brown. Remove from oven, and sprinkle with fresh basil, and slice. ~ Enjoy!

SANDRA'S CRAZY-GOOD FOUR-LAYER CHOCOLATE and PECAN DESSERT

A great get-together dessert that tastes
fantastic and is easy to transport...

Servings (12)
Prep: 15 Mins. |
Bake: 22 Mins. |
Refrigerate: 2 hrs. prior to serving

***Crust (1st layer)
5 cups rice chex cereal, finely crushed
½ cup brown sugar, packed
6 tablespoons butter, melted

Preheat oven to 300 degrees. Prepare a 9”x13” glass baking dish with butter-flavored spray. Combine crushed cereal, brown sugar, and melted butter. Mix thoroughly and press into bottom of pan. Bake for 12 minutes, and then cool completely. --- Turn up the oven to 325 degrees.

***Filling (2nd layer)
1 (8 oz.) cream cheese, at room temp.
1 (9 oz.) container cool whip, divided (you’ll need half for topping)
½ cup powdered sugar

Beat cream cheese with powdered sugar until smooth, and fold in half the cool whip. Spread over cooled crust and chill while preparing the next layer.

***Pudding (3rd layer)
1-1/2 cup cold milk
1 (4.5 oz) pkg. chocolate instant pudding
1 (8 oz.) container sour cream
In a small bowl, beat pudding into milk slowly with a hand mixer for 1 minute. Add the sour cream, and mix just until blended. Spread over the previous layer.

***Topping (4th layer)
Other half of cool whip, thawed
½ cup candied pecans, chopped
½ teaspoon butter, melted

Top with cool whip. Sprinkle candied pecans on top. Place dessert in refrigerator for at least 2 hours to set before serving. ~ Enjoy!

SANDRA'S BAKED JALAPENO POPPERS WITH CILANTRO-LIME DIP (Serves 6)

A spicy, but not too hot, pleasing appetizer
that will have your crowd roaring on game day...

Yields: (20 half poppers)
Prep Time: 15 min |
Cook Time: 20 to 25 min.

Posted: by Sandra

INGREDIENTS

***Poppers:
· 10 medium (3″) jalapenos
· 1 (8 oz.) pkg. cream cheese, at room temperature
· 2 cups “sharp” cheddar cheese, grated--& chopped even finer (don’t skimp on this)
· 3 eggs (divided)
· 3/4 cup all purpose flour, sifted through a sieve
· 1-1/2 cups panko (Japanese breadcrumbs)
· salt and pepper


***Dip:
· 1-1/2 cups plain yogurt
· ¼ cup sweet pickles, finely chopped
· 2 garlic cloves, grated
· 1 lime (1 teaspoon of zest; plus juice of half of it)
· ¼ cup cilantro, chopped
· salt to taste

METHOD

Preheat the oven to 400ºF.

In a medium sized bowl, beat (1) egg, adding the cream cheese and with a hand-mixer mix until smooth, and add in the cheddar cheese, salt, and pepper, stirring to combine. [Note: The egg addition prevents hot cheese from squirting out when biting into the peppers.]

Slice each jalapeno in half lengthwise, scooping the seeds out of the peppers, leaving the ribs intact (for spicier poppers), or remove if you so choose (I use a melon baller, or a spoon).

Stuff each jalapeno half with a mound of cream cheese mixture.

Lightly spray a rack (I use a cooling rack) to sit on top of your baking sheet lined with tinfoil.

For the breading station, put the flour in the first bowl, the (2) beaten remaining eggs in the second bowl seasoned liberally with salt and pepper, and the third bowl the panko. Roll the each of the stuffed jalapenos in the flour; dip into beaten eggs and turn to make sure they are well coated. Shake off any excess, and gently roll in panko, pressing down gently as you turn to coat.

Place on rack, making sure they don’t touch. Bake the poppers for 20 to 25 minutes, or until the tops are lightly browned and the crust is crispy. Let set for 10 minutes, and then serve with dip.

For the Dip:
Super finely chop the sweet pickles, really, I mean “finely chopped,” as nobody likes big chunks of sweet pickle in their dip. In a small bowl, combine the yogurt with the sweet pickles. Grate (I use a rasp) one packed teaspoon of fresh lime zest, and squeeze in the juice of half the lime into bowl. Grate the garlic with the rasp as well, and add the chopped cilantro; plus season with salt and pepper. - Enjoy!