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Frozen Champagne Salad or Dessert
8 oz. pkg. cream cheese*
¾ cup of sugar
20 oz. can crushed pineapple
10 oz. pkg. frozen strawberries (thaw partially & cut into small pieces)
1 Tbs. lemon juice
Few drops of red food coloring
9 oz. container of Cool Whip*
½  to 1 cup chopped pecans
3 large bananas
In large mixing bowl, cream the cheese with the sugar. Beat until fluffy. Drain the pineapple and add to creamed mixture along with the strawberries and beat well. Add lemon juice and food coloring. Remove bowl from mixer; add cool whip and pecans. Cube bananas and fold into mixture.
Spread into a 9x13 pan and freeze. Thaw in refrigerator one hour before serving.
*Can use fat free cream cheese and fat free cool whip. Works fine.
Strawberry Delight
Add 1 cup boiling water to a 3 oz. box of strawberry gelatin. Stir for 2 minutes, or until completely dissolved. Stir in 1 cup orange sherbert, and stir until melted. Add cut-up strawberries, if desired. Pour into 4 glasses and refrigerate until firm, about 2 hours. Just before serving, top each with 1 tablespoon of whipped cream.
Apple-Cinnamon Oatmeal Mix
Tired of overly-sweet instant oatmeal packets? Here is a recipe to make a batch of healthier oatmeal, and you control the sugar!
2/3 c. nonfat dry milk powder
1 c. dried apples (1 pkg., 5 oz.)
5-1/2 c. old fashioned oats
1/2 c. oat bran
1/4 c. packed brown sugar
1 T. ground cinnamon
1 t. vanilla powder, optional
1 t. salt
1/4 t. ground nutmeg
optional: 1/4 t. ground cardamom
Additional Ingredients (for each serving):
1 cup water or milk, sugar or sweetener, milk, raisins, ...
Directions: In a food processor or blender, process the milk powder and apples until the apples are in small pieces. (The milk powder prevents the slightly moist apple pieces from sticking together.)
In a large bowl, combine the remaining ingredients; add the apple/milk mixture, Store in an airtight container in a cool dry place for up to 6 months, Yield: 8 cups total (Makes 16 servings)
To prepare oatmeal: Roll mixture to mix well. Microwave: Mix water or milk and 1/2 cup of oat mixture. Cook on high until boiling, stirring every one minute. When it begins to boil, reduce power to 40%, and cook for 6-7 more minutes. Pour into bowl and add sugar, milk or raisins, as desired. For soft raisins, add them with the water or milk.
Stove top: In a saucepan, bring water or milk to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat until boiling, Reduce heat to low, and simmer for 6-7 minutes, stirring occasionally. Pour into bowl and add sugar, milk or raisins, as desired. For soft raisins, add them with the water or milk.
Yield: 1 serving
Glazed Pear Pie (use amount on left for 8 pie and amount on right for 10 pie)
      3/4 c. sugar *     1 c.
      1/4 c. flour   3/8 c.
      1/4 t.  nutmeg  3/8 t.
      1/8 t.  salt    1/4 t.
      3 c. chopped fresh pears * 5 c.
      (5 cans of halves, chopped well drained)
      1 t. grated lemon rind 1-1/2 t.
      2 T. lemon juice  3 T.
      8 pie shell, unbaked 10 shell
      1/4 c.  sugar  3/8 c.
      3 T.  flour  5 T.
      1/8 t.  cinnamon 1/4 t.
      2 T.  soft butter 3 T.
Combine sugar, flour, nutmeg and salt; mix with pears. Add lemon peel and lemon juice. Fill shell with pear mixture.
Combine glaze ingredients; sprinkle over fruit. Trim with extra pear slices, if desired.
Bake in 425° oven for 35 minutes.
Servings: 6 or 8
* Note: to use canned pears; drain pears well. Reduce sugar to 1/2 cup for pears packed in own juice, 1/4 cup for pears packed in heavy syrup.
Lemon Coolers
·         1 Lemon cake mix
·         2 cups Cool Whip
·         1 Egg
Mix above & drop by spoonful into powered sugar & roll into balls. Place on greased cookie sheet 2" apart.  Bake at 350 for 10 minutes.  Yield: 4 dozen.
Jauqes Pepin Smashed Potatoes
·         3 pounds baby Yukon gold potatoes
·         Salt
·         Freshly ground black pepper
·         3 cups chicken stock
·         3 tablespoons butter
·         2 to 3 tablespoons freshly chopped parsley leaves
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Yogurt-Covered Pretzels (made into Shamrocks)
·         waxed paper
·         yogurt covered mini pretzels
·         1/4 teaspoon vegetable oil
·         1/4 cup white chocolate chips
·         green icing
·         decorating sugar
1)    To make a batch, cover a work surface with a sheet of waxed paper. For each clover, arrange three yogurt-covered mini pretzels and a pretzel section as shown.
2)    Combine 1/4 teaspoon vegetable oil with 1/4 cup white chocolate chips and melt them together in the microwave according to the chips' package directions. Dab the mixture between the pretzel pieces to adhere them. Let the chocolate harden.
3)    Working with one clover at a time, pipe the edges and stem with green icing (we used a #8 round piping tip), then quickly sprinkle it with decorating sugar (we used white, light green, and dark green).
Tip:  To save sugar, sprinkle each clover on a small piece of waxed paper. After you've covered a few treats, use the paper to funnel the extra sugar back into its jar.
Pineapple Angel Food Cupcakes
·         1 package angel food cake mix
·         1 (20 oz) can crushed pineapple in water
Combine both ingredients in large bowl.  Mix on medium speed with electric mixer.  Bake in accordance with cake mix box.  Makes 24 cupcakes.  Nutritional information: 68 calories, 0.1 fat grams, 0.1 fiber grams, 1 W/W Point.
Cauliflower Crust Pizza
·         1 head cauliflower, cooked and mashed/riced
·         2-3 eggs, beaten
·         Handful of mozzarella cheese (grated)
Combine and bake on cookie sheet or pizza pan 425 degrees for 15 minutes or so.  Add your favorite pizza toppings, return to oven until cheese is melted.  Enjoy - you'll have to eat with a fork, but that's doable.

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