For a side dish/snack/dessert, you could do Pink Salad (OMG YUM; tried and true), but not sure if it meets your no raw needs:
Pink Salad
12 oz. Cool Whip 1 can Eagle Brand Sweet Condensed Milk 1 can Cherry Pie Filling (usually @ 20 oz) 1 20 oz. crushed pineapple drained well 1/2 - 1 cup chopped nuts (I usually do pecans, but walnuts would work too, or none at all)
Cut cherries in half, checking for pits as you go. Drain pineapple very well, as in as in mash out as much juice as possible; otherwise it could be too thin/runny. Mix all ingredients together in a large bowl until thoroughly incorporated. Cover with plastic wrap; refrigerate. If there are leftovers, it freezes fantastically.
Pumpkin Mousse would be a good side or palate-cleanser after the main meal...or just anytime!
1 15-oz. can Libby’s pumpkin pie filling (or Libby’s 100% Pure Pumpkin)
1 reg. size box French Vanilla INSTANT Jello pudding (can use sugar free version)
1-2 tsps. Cinnamon
1 8-oz. container Cool Whip
1. With electric mixer and whisk attachment, beat pumpkin, dry pudding mix and cinnamon. 2. Add in Cool Whip and continue blending thoroughly. 3. Makes about 4 cups
Serve in dessert dishes or wine glasses and garnish with a dollop of Cool Whip sprinkled with cinnamon.
Salmon Croquettes (4 svgs)
2 cans Pink Salmon 2 eggs 1/2 c. fine breadcrumbs
cook with oil (@ enough to coat bottom of pan) until brown - @ 5-10 mins
Pink Salad
12 oz. Cool Whip
1 can Eagle Brand Sweet Condensed Milk
1 can Cherry Pie Filling (usually @ 20 oz)
1 20 oz. crushed pineapple drained well
1/2 - 1 cup chopped nuts (I usually do pecans, but walnuts would work too, or none at all)
Cut cherries in half, checking for pits as you go. Drain pineapple very well, as in as in mash out as much juice as possible; otherwise it could be too thin/runny.
Mix all ingredients together in a large bowl until thoroughly incorporated. Cover with plastic wrap; refrigerate. If there are leftovers, it freezes fantastically.
Pumpkin Mousse would be a good side or palate-cleanser after the main meal...or just anytime!
1 15-oz. can Libby’s pumpkin pie filling (or Libby’s 100% Pure Pumpkin)
1 reg. size box French Vanilla INSTANT Jello pudding (can use sugar free version)
1-2 tsps. Cinnamon
1 8-oz. container Cool Whip
1. With electric mixer and whisk attachment, beat pumpkin, dry pudding mix and cinnamon.
2. Add in Cool Whip and continue blending thoroughly.
3. Makes about 4 cups
Serve in dessert dishes or wine glasses and garnish with a dollop of Cool Whip sprinkled with cinnamon.
Salmon Croquettes
(4 svgs)
2 cans Pink Salmon
2 eggs
1/2 c. fine breadcrumbs
cook with oil (@ enough to coat bottom of pan) until brown - @ 5-10 mins
serve with mashed potatoes, or couscous
For a lighter snack/dessert, Lemon Brownies (more of a cakey texture) http://christalbevans.blogspot.com/2012/02/how-pinteresting.html
If you need a birthday-ish cake, how about some sort of poke cake? Key lime, coconut, lots of variants out there.
Side dish/snack, Crab Rangoon... I really like this recipe: http://traceysculinaryadventures.blogspot.com/2012/01/baked-crab-rangoon.html
but I bake them up like this: http://www.mybakingaddiction.com/baby-shower-crab-rangoons/
Entrees:
Parmesan-Garlic Tilapia Sticks http://www.perrysplate.com/2010/10/parmesan-garlic-tilapia-sticks.html (easy to leave out the garlic, but you don't really taste it)
Parmesan Tilapia http://www.myfridgefood.com/viewrecipe.php?recipe=19965 I haven't tried this yet, but it seems delicious
Orzo with Parmesan and Basil http://tastykitchen.com/recipes/main-courses/orzo-with-parmesan-and-basil-2/
I've got loads more things pinned: http://pinterest.com/jennayem/
Good luck! =)
Reply
Reply
They are ah-may-zing. And so easy too. Mmmm, now I'm craving and my stash is 12 miles away in my freezer. LOL
Reply
Reply
Leave a comment