This issue "P" 08-07-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html

Index
1. PEACHY KEEN BARS
2. Pears Vin Rouge
3. PINEAPPLE SHRIMP TACOS
4. POTATO PARTY APPETIZER
5. Pumpkin-Raisin Mini Muffins
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1. PEACHY KEEN BARS

Cook time: 30 Min Prep time: 10 Min Serves: 12

1 pkg dry cake mix-white, yellow or french vanilla
1/3 c butter, room temperature
2 lg eggs, divided
29 oz can light peach slices, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp pure vanilla extract

Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick
cooking spray.

In a large bowl combine cake mix, butter and 1 egg; mix with fork
just until crumbly. Set aside 1 ½ c. crumbs for topping.

Press the remaining crumbs on bottom of prepared pan; Bake 10
minutes.

Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

In a large bowl, combine cream cheese, sugar, 1 egg and vanilla
extract; beat with mixer until creamy. Spread over top of peaches.

Sprinkle with reserved crumbs; Bake 30 minutes.

Chill at least 30 minutes before serving; Serves 12. Store leftovers
in refrigerator.

Source: Jared
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2. Pears Vin Rouge

Try this delicious pear dessert.

From, "Houston Junior League Cookbook" published by The Junior League of Houston, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
2 cups dry red wine
1-1/2 cups sugar
1 cinnamon stick
3 whole cloves
4 slices lemon
4 slices orange
6 firm fresh pears
2 Tablespoons Grand Marnier or Triple Sec
Sour cream
Ground cinnamon


TO PREPARE:
In a saucepan, combine wine, sugar, cinnamon stick, cloves, lemon slices and orange slices; simmer for 5 minutes. Peel, halve and core pears; simmer in syrup for about 25 minutes, or until tender. Add Grand Marnier. Let pears cool in syrup; refrigerate until thoroughly chilled. Place pears with their syrup in serving bowl. Serve with sour cream flavored with ground cinnamon.

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3. PINEAPPLE SHRIMP TACOS

4 Servings
Prep/Total Time: 25 min.

1 pound uncooked large shrimp, peeled and deveined
3 teaspoons olive oil, divided
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 small onion, halved and sliced
1 cup DOLE® Pineapple Tidbits in 100% Pineapple Juice
1 envelope fajita seasoning mix
1/3 cup water
8 corn tortillas (6 inches), warmed
1/2 cup shredded cotija or Parmesan cheese
8 large romaine lettuce leaves

Cook shrimp in 2 teaspoons oil in a large skillet over medium heat
for 4-6 minutes or until shrimp turn pink; remove and keep warm.
In the same skillet, saute the peppers, onion and pineapple in
remaining oil until tender. Add seasoning mix and water. Bring to
a boil; cook and stir for 2 minutes. Return shrimp to the skillet;
heat through. Spoon onto tortillas; top with cheese. Wrap lettuce
around tortillas to serve. Yield: 4 servings.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-
bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Source; Jared
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4. POTATO PARTY APPETIZER

3 potatoes, shredded
3 cups (750 ml) cheddar cheese, shredded
1/4 cup (60 ml) flour
1/2 cup (125 ml) ham, finely chopped
1/2 cup (125 ml) green onion, finely chopped
1 egg
2 tablespoons (30 ml) parsley, finely chopped
oil for frying
sour cream
salsa

Rinse the potatoes in cold water. Drain them & squeeze out the
excess moisture into a clean towel.

In a large bowl, combine the potatoes, cheese & flour. Mix well.
Add the ham, green onion, egg & parsley) & mix well.

Heat the oil in a large non-stick frying pan. Drop the mixture by
tablespoons into the pan. Flatten them slightly. Cook the patties for
3 to 5 minutes on each side.

Serve immediately with sour cream and/or salsa.

Serves 6

Source: Jared
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5. Pumpkin-Raisin Mini Muffins

1 1/4 cups flour
2/3 cup sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 egg
1 egg white
1/2 cup lowfat milk
1/4 cup vegetable oil
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 tsp. vanilla
1/2 cup golden raisins

In a large bowl, mix the flour, sugar, baking powder, cinnamon and salt.
In a second bowl, mix the egg and egg white, milk, oil, pumpkin puree and vanilla.
Add the wet ingredients to the dry ingredients, and stir only until moistened.
Do not overmix.
Stir in the raisins.
Spray mini-muffin tins with vegetable cooking spray.
Spoon batter into prepared tins, filling each section 2/3 full.
Bake 12 to 14 minutes, until a toothpick inserted in the center comes out clean.
Makes 24 mini muffins.
Source: More Mail From Mary
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