No Bake Pineapple Dessert

 START EARLY - NEEDS TO CHILL 2 HOURS or PREFERABLY OVERNIGHT

INGREDIENTS

CRUST/TOPPING

• 18 graham crackers, crushed
• 3/4 cup (1 1/2 sticks butter, melted

FILLING

• 1/2 cup (1 stick) butter, room temperature
• 8 ounces cream cheese, room temperature
• 2 cups confectioners sugar
• 40 ounce (2 cans) crushed pineapple, drained
• 16 ounces whipped topping, such as Cool Whip

CRUST/TOPPING

1. Smash graham cracker crumbs until they are fine. Add in melted butter and using a fork, combine the graham crackers crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.

FILLING

1. In a large bowl and using a hand-held mixer, mix the cream cheese and butter until creamy.
2. Add in 2 cups of confectioners sugar and mix again until fully combined.

3. Add in the whipped topping (cool whip) and the crushed pineapple. Using a spatula, gently mix until fully incorporated.

4. In a 10 X 15 casserole dish (or 9 X 13 dish) that has been sprayed with non-stick spray, add 3 cups of the graham cracker crumbs. (You should have 1 cup remaining.) Press until flat and even.

5. Pour the filling onto the crust and spread in an even layer.
6. Sprinkle the remaining graham cracker crumbs over top.
7. Refrigerate for at least 2 hours, preferably overnight.

No Bake Cream Cheese Lemonade Pie

START EARLY - NEEDS TO CHILL AT LEAST 4 HOURS

*Crust:

2-1/2 cups graham cracker crumbs

1/3 cup sugar

2/3 cup butter, melted

*OR 1 store-bought graham cracker crust

Filling: 

1 SMALL (5-oz) can evaporated milk - OR 1/2 regular sized can.  NOT sweetened condensed

1 3.4-oz box lemon instant pudding (small box)

2 8-oz pkgs cream cheese, room temp

3/4 cup frozen lemonade concentrate (do not dilute)

Directions:

For Crust (If making your own)

Preheat oven to 350 degrees

Combine all crust ingredients in a mixing bowl.

Whisk together to combine.

Press into a deep dish pie plate, making sure to go up the sides as well.

Bake 10 to 12 minutes; Cool.

For filling:

In a small mixing bowl, combine evaporated milk and instant pudding.

Beat on low for 2 minutes until thick.

In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.

Gradually beat in lemonade concentrate.

Gradually beat in pudding mixture.

Pour mixture into COOLED crust.

Cover and refrigerate at least four hours.

OPTIONAL:  Serve with whipped cream and lemon zest

Chicken Parmesan

 1 to 2 whole chicken breasts, split in half (butterflied)

1/2 - 1 cup Panko bread crumbs

1/4 - 1/2 cup flour

1 - 2 eggs, whisked together

Spaghetti, marinara, OR pizza sauce - about 1/4 cup

1/2 - 1 cup shredded (or sliced) mozzarella cheese

Parmesan cheese to sprinkle on tops (Fresh or Green Can)

1 tsp Santa Maria's Seasoning

Oil for frying

Lightly pound out butterflied breasts to make 4 semi-thin pieces.

Mix panko crumbs with Seasoning

Set up breading station as follows:  1. Flour, 2. eggs, 3. Panko bread crumbs w/ seasoning.

Dip each breast portion in flour, then in egg, then in Panko crumbs.  Set aside.

Turn on broiler.

Heat frying pan and drizzle with enough oil to coat bottom of pan.

Place breaded breast pieces in heated pan with oil.

Fry on first side until nicely golden brown.

Turn over and fry on second side.

Reduce heat to low and cover.  Cook about 5 minutes until chicken is done.

Cover each piece with sauce, then with mozzarella cheese.

Sprinkle with parmesan cheese (to taste).

Broil until cheeses are melted and golden.

Raspberry Jam

For FOUR 1/2 Pint Jars:

2 - 2/3 cups mashed raspberries (Four 6-oz containers made exactly this amount)

3 - 1/3 cups granulated sugar

3 TBS (Ball RealFruit Classic Jarred) Pectin   SEE NOTE

1/4 tsp butter

Instructions:

ASSEMBLE and prepare canning supplies - Canner or pot with boiling water, jars, lids, rings, ladle, tongs, and funnel.  WASH jars, lids, and rings with soap and HOT water. 

CRUSH fruit (with a potato masher or pastry blender) in a single layer and measure amount needed.

MEASURE out sugar.  Measure out pectin.

ADD prepared fruit to 8 qt saucepan.  Gradually add pectin and butter.

ON HIGH HEAT, and stirring constantly, bring mixture to a full rolling boil that cannot be stirred down.

ADD entire measure of sugar to fruit, stirring to dissolve.

RETURN mixture to a full rolling boil.

BOIL hard for 1 minute, STIRRING constantly.

REMOVE from heat.

LADLE hot jam into hot jars, leaving 1/4 inch headspace.

APPLY lids and bands and fingertip tighten.

PLACE FILLED JARS in canning pot - COVERED by 1 - 2 inches of water.

BRING WATER to a gentle, steady boil.

PROCESS jars for 10 minutes.

REMOVE jars and cool.

CHECK jars for seal after 24 hours.

NOTE:  6 TBS jarred Pectin = 1 Box of Pectin