Lemon-Strawberry Punch

INGREDIENTS

3

cans (6 oz each) frozen lemonade concentrate, thawed

1

box (10 oz) frozen strawberries in light syrup, thawed and undrained*

1

bottle (1 liter) ginger ale

 

 

DIRECTIONS

• 1In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed.
• 2Pour lemonade into punch bowl. Stir in strawberries.
• 3Just before serving, add ginger ale and ice; gently stir.

Just before serving, add lemon sherbet by spoonfuls or in small balls from ice-cream scoop to punch in punch bowl.

Pizza Bubble Ring

INGREDIENTS

6

to 8 tablespoons Butter, melted

1

teaspoon Italian seasoning

1/2

teaspoon garlic powder

2

cans (12 oz each)  refrigerated  biscuits

40

small slices pepperoni (about 3 oz)

8

oz mozzarella cheese, cut into 20 pieces

1/4

cup grated Parmesan cheese

1 1/4

cups pizza sauce, heated

DIRECTIONS

• 1Heat oven to 350°F. Spray 12-cup fluted tube pan with  No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
• 2Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
• 3Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
• 4Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping

Banana Dessert Wraps

INGREDIENTS

1/2

cup coconut

1/2

cup chopped pecans

1

box  refrigerated pie crusts, softened as directed on box

1/4

cup sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

4

firm ripe bananas (5 to 6 inch)

1/3

cup semisweet chocolate chips

1

jar (12 oz) hot caramel ice cream topping, heated

Whipped cream, if desired

1

cup vanilla ice cream

DIRECTIONS

• 1Heat oven to 350°F. Spread coconut and pecans separately on ungreased cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
• 2Increase oven temperature to 450°F. Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter.
• 3In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces.
• 4Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
• 5Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.
• 6Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes.
• 7To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate. Top each with baked banana, whipped cream and additional caramel topping, if desired. Sprinkle coconut and pecans over top of each. Serve with ice cream.
  
  

Banana Caramel Ice Cream Pie

INGREDIENTS

1/2

cup caramel ice cream topping

2

tablespoons whipping cream

4

ripe small bananas, thinly sliced

1

(6-oz.) graham cracker crumb crust

3

cups (1 1/2 pints) vanilla ice cream, slightly softened

2

tablespoons chocolate-flavored syrup

2

tablespoons caramel ice cream topping

1/2

cup whipping cream, whipped

DIRECTIONS

• 1In small bowl, combine 1/2 cup caramel topping and 2 tablespoons whipping cream; blend well.
• 2Arrange half of the banana slices evenly in bottom of crumb crust. Pour caramel-cream mixture over bananas. Spoon half of the ice cream over top.
• 3Arrange remaining banana slices over ice cream. Drizzle with 1 tablespoon of the chocolate syrup. Top with remaining ice cream. Freeze uncovered for about 4 hours or until firm.
• 4Drizzle pie with 2 tablespoons caramel topping and remaining tablespoon chocolate syrup. Let stand at room temperature for about 10 minutes before cutting. Serve topped with whipped cream.

Creamy Turkey Burritos

INGREDIENTS

1 1/2

cups chopped cooked turkey

1

cup nonfat sour cream

2

tablespoons  taco seasoning mix

2

oz. (1/2 cup) shredded reduced-fat sharp Cheddar cheese

4

(8-inch)  flour tortillas

DIRECTIONS

• 1MICROWAVE DIRECTIONS: In medium bowl, combine turkey, sour cream, taco seasoning mix and 1/4 cup of the cheese; mix well.
• 2Spread 1/4 of turkey mixture down center of each tortilla; roll up. Place1 burrito on each of 4 microwave-safe plates. Sprinkle each with 1 tablespoon of the remaining cheese. Cover with microwave-safe plastic wrap.
• 3Microwave each burrito on HIGH for 1 to 2 minutes or until thoroughly heated. If desired, serve with salsa and shredded lettuce.
  
  

Next Day Turkey Soup

INGREDIENTS

2

cloves garlic, crushed and finely chopped

2

tablespoons olive oil

1

onion, chopped

1

carrot, finely chopped

1

stalk celery, finely chopped

1

tablespoon chopped fresh sage leaves, if desired

2

cartons (32 oz each)  chicken broth

1

bay leaf

2

cups green beans, cut into 1-inch pieces*

1

sweet potato, diced*

1/2

cup uncooked small pasta, such as orzo or pastina

3

cups diced cooked  turkey 

DIRECTIONS

• 1In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.