dessert fruit recipe vegetable

688 – Ham, Cheese and Veggie Bars

Ham, Cheese and Veggie Bars

1 pkg. refrigerated crescent rolls
2 (8oz) pkgs. low fat cream cheese
1 pkg. dry ranch dressing (or dip) mix
1 cup ham, chopped
1 cup variety of chopped vegetables (onion, peppers, tomatoes, broccoli, etc.)
1 cup shredded cheddar cheese

1. Spray a 9×13 pan with cooking spray.
2. Roll out crescent rolls and place on bottom of pan, sealing all seams.
3. Bake at temperature indicated on crescent roll package until golden brown. Set aside and allow to cool.
4. Mix together cream cheese and ranch dressing mix until thoroughly combined.
5. Spread evenly on cooled crescent roll crust.
6. Sprinkle ham and chopped vegetables on top of cream cheese mixture.
7. Sprinkle cheese on top of ham and vegetables.
8. Keep refrigerated until served.

Yield: about 18 medium sized squares

Nutrition Facts: Calories 147, Fat 9g, Saturated Fat 5.0g, Cholesterol 24.0mg, Sodium 413mg, Total Carb. 8.0g, Fiber 0.1g, Protein 6.7g.

Loaded Potato Salad

1 ½ pounds red potatoes, cooked and cubed
½ cup bacon, cooked and crumbled
¼ cup chives, chopped
1 cup fat free sour cream
½ cup low fat mayonnaise
½ tsp. pepper

1. In a large bowl, combine all ingredients.
2. Cover and chill before service. A minimum of 2-3 hours is best or overnight.

Yield: 6 servings

Nutrition Facts: Calories 190, Fat 5.8g, Saturated Fat 1.5g, Cholesterol 15.6mg, Sodium 507mg, Total Carb. 27.0g, Fiber 0.1g, Protein 8.0g.

Minted Fruit Salad

1 1/2 cups in season fruit, cut into bite sized pieces
1 T honey
1 1/2 tsp fresh mint finely chopped

1. In a medium bowl, combine fruit, honey and mint
2. Cover and chill at least 2-3 hours before service.
3. Stir before serving.

Yield: 1 serving

Nutrition Facts: Calories 167, Fat 0.0g, Saturated Fat 0.0g, Cholesterol 0.0mg, Sodium 16.7mg, Total Carb. 43.3g, Fiber 3.0g, Protein 1.9g.

Cake Mix Cookies

1 box (18 ¼ oz) cake mix (any flavor)
3 T canola oil
1 egg
2 egg whites
¾ cup chocolate chips, white chocolate chips,
M&Ms, chopped nuts, etc.
Cooking spray

1. Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray.
2. In a medium mixing bowl, beat together cake mix, oil, eggs and egg whites until creamy.
3. Stir in the chocolate chips or other mixins’.
4. Drop by rounded teaspoons onto the prepared baking sheet. Bake for 10 minutes, or until lightly browned.
5. Cool on a wire rack.

Yield: about 24 cookies

Nutrition Facts: Calories 130, Fat 5g, Saturated Fat 1.7g, Cholesterol 8.8mg, Sodium 174.0mg, Total Carb. 21.0g, Fiber 0.8g, Protein 1.8g.

Kimberly Baker

dessert mexican recipe vegetable

685 – Easy Quesadillas

Easy Quesadillas


Oil for pan
Grated Cheese (Monterey Jack, Cheddar, or mixture of both)
Cooked bite size pieces of Chicken or Beef


Chopped Tomatoes
Chopped Onions
Sliced Mushrooms

Toppers for the Finished Quesadilla (optional):

Sour Cream

Assembly: Use scant amount of oil to coat pan. Lay one tortilla on hot pan and sprinkle lightly with grated cheese followed by meat of your choice. Add any extras you desire. Allow tortilla to sit undisturbed until cheese begins to melt (approximately 2 minutes), then fold tortilla into half moon shape. Tortilla should be golden brown on both sides when ready to remove from pan.

Can be cut into wedges or left whole for serving.
Add toppers of your choice before serving.

Quick Summer Vegetables

1 Tablespoon Canola Oil
1/2 Cup Summer Squash
1/2 Cup Green Zucchini
1/2 Cup Cherry Tomatoes
1 teaspoon basil
Salt and pepper to taste

In a sauté pan, bring oil to medium high heat. Add summer squash and zucchini and cook quickly until tender crisp. Add cherry tomatoes and cook until just heated through. Stir in basil, salt and pepper. Serve immediately.

Peach Tea

2 quarts brewed tea
1 can peach nectar (or apricot nectar)
1/4 cup sugar (optional)

Stir sugar into brewed tea (if desired.) Then, stir in peach nectar. Serve over ice.

Light N Lemon Pie

1 (.3 ounce) package sugar free lemon gelatin
2 cartons lowfat lemon yogurt
1 carton light frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Combine gelatin and yogurt until smooth. Fold in whipped topping. Pour into crust and refrigerate until ready to serve.

Rhonda Matthews

breakfast dessert holiday recipe snack

666 – Holiday Brunch Salad Omelet

Holiday Brunch Salad Omelet

1 teaspoon margarine
4 tablespoons onion, chopped
1 cup fresh mushrooms, sliced
2 cups fresh baby spinach, stems cut off
8 eggs
8 tablespoons water
4 teaspoons margarine
1 cup cherry tomatoes, sliced
1 avocado, sliced
1 cup baby Swiss cheese, finely grated
1 (3 oz.) package real bacon bits
1 (12 oz.) jar spinach salad with real bacon dressing, heat desired amount

In a skillet on high heat, melt margarine. Add onion and mushrooms, saute´ until slightly tender. Add spinach and cook until spinach starts to wilt slightly; remove from stove, and if mixture has any liquid, drain and set aside. In a small bowl, beat together two eggs and two tablespoons water until blended. In 7 to 10-inch non-stick skillet, over medium-high, heat pan until hot enough to sizzle a drop of water. Add margarine and pour in egg mixture. (Mixture should set immediately at edges.) With an inverted spatula, carefully push cooked portions at edges toward center of omelet, so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, turn heat down, and fill one side of omelet with ¼ spinach mixture. Layer ¼ of tomatoes, avocado slices, Swiss cheese, and bacon bits over spinach mixture. Using spatula, fold omelet in half or roll. Slide omelet onto plate; spoon desired amount of dressing over omelet and serve. (Note: omelet should take no longer than 40 to 60 seconds to prepare.)

Holiday Strawberry Caramel Fluffs
Makes approximately 60

1 (8 oz.) package cream cheese
1 (2 oz.) container caramel apple dip
1 cup strawberry cool whip
1 egg, beaten
¼ cup sugar
4 (2.1 oz.) packages mini fillo shells
2 (2 oz.) container caramel apple dip
Almonds, sliced

Preheat oven to 350 degrees F. Combine cream cheese, caramel apple dip, cool whip, egg, and sugar. Using a mixer, beat on high until creamy and set aside. Place each mini fillo shell into a mini muffin tin and spoon small amount of caramel apple dip into bottom of shell. Spoon mixture over caramel; fill shell completely. Stand one almond slice into the center of mixture of each shell. Bake on top rack for 15 minutes; remove from oven and chill.

Holiday Deviled Eggs
Makes 12

6 hard-cooked eggs, separated in halves
1½ tablespoons mayonnaise
1½ tablespoons mustard
1/2 teaspoon spicy brown mustard
1 tablespoon French onion dip
1 tablespoon sweet pickle relish
1 tablespoon olives, chopped
¼ teaspoon curry powder
1 (3 oz.) package real bacon bits

Place egg halves into deviled egg tray; set aside. Place yolks into a zip-lock bag, mash yolks until crumbly. Add mayonnaise, mustard, spicy brown mustard, onion dip, sweet pickle relish, olives and curry powder; mix well. Salt and pepper to taste. Make sure air is out of zip-lock bag, zip and mash ingredients together. Snip the corner of one end of bag and pipe the mixture into each egg half. Sprinkle bacon bits over eggs and serve.

Quick Holiday Muffins
Makes 24

24 mini baking cups
1 (15.6 oz) box cranberry quick bread mix
1 cup chopped pecans
2 eggs, beaten
½ cup country apple butter
1/3 cup butter, melted
½ tablespoon Moscato wine
½ tablespoon buttermilk
¼ cup butter or margarine
Cinnamon sugar

Preheat oven to 400 degrees F. Combine bread mix, pecans, eggs, apple butter, butter, wine, and buttermilk. Stir until mixture is moistened; do not over mix. Spoon mixture into paper-lined (baking cups) mini muffin pans, completely fill to the top of muffin pan. Bake for 15 minutes or until muffins are lightly browned. Remove from oven and brush with melted butter or margarine and sprinkle with cinnamon sugar.

Holly Gillis Hidell, MS,RD,LD

dessert fruit pork recipe summer

658 – Sautéed Pork with Balsamic Glazed Peaches

Sautéed Pork with Balsamic Glazed Peaches

1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless center-cut loin pork chops
1 tsp. olive oil
1 cup onion, finely chopped
3 peaches, thinly sliced
2 T brown sugar
1 T balsamic vinegar

1. Season pork chops with chili powder, salt and pepper.
2. Heat a large nonstick skillet over medium heat.
3. Add 1 tsp. olive oil to skillet.
4. Add pork chops to pan; cook for 3 minutes on each side or until done.
5. Place pork chops on serving platter. Cover and keep warm.
6. Add onion to skillet; cook until tender.
7. Stir in peaches, brown sugar and balsamic vinegar. Cook until slightly thick, stirring constantly.
8. Serve over pork chops.

Yield: 4 servings

Summer Peach Cobbler


5 cups peaches, sliced
1/3-2/3 cup sugar
1/4 cup water
1 T cornstarch


1 cup flour
2 T sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp ground cinnamon
1/4 cup unsalted butter
1 egg
1/4 cup milk
2 tsp. sugar
1 tsp. ground cinnamon

1. Forfilling, in a sauce pan combine peaches, sugar, water and cornstarch. Cook and stir until slightly thick and bubbly.
2. To make the topping, stir together the flour, 2T sugar, baking powder, salt and 1/2 tsp. cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten.
4. Pour filling into a 2-qt. baking dish. Using a spoon drop topping into mounds on top of filling.
5. Sprinkle topping with remaining sugar and cinnamon.
6. Bake at 350ºF for 20-25 minutes or until topping is golden brown.

Yield: 6 servings

Kimberly Baker

asian dessert fruit recipe

654 – Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

1/2 cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
10 maraschino cherries, drained and halved
1/2 cup chopped nuts
1 package (18.25 ounces) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup thawed, frozen whipped topping

Preheat oven to 350°F. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.

Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in Skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.

Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.

Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.

Yield: 12 servings

Asian Pork & Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1 1/4 cups sliced), divided
2 pork tenderloins (about 1 lb each) (may substitute boneless chicken)
2 tbsp toasted sesame oil or Pampered Chef Garlic Infused Oil
2 tbsp Pampered Chef Asian Seasoning Mix
4 pkg (3 oz each) oriental-flavor ramen noodles
1 tbsp vegetable oil
4 cups water

Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using Chef’s Knife. Slice green onions; set aside tops for garnish.

Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork , sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper.

Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork (chicken). Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork (chicken); stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Cook’s Tip: If desired, 2 lb boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.

dessert fruit recipe snack

652 – Strawberry Frozen Yogurt Squares

1 cup crunchy wheat and barley cereal
3 cups fat-free strawberry yogurt
1 (10-ounce) bag frozen unsweetened strawberries (about 2½ cups)
1 cup fat-free sweetened condensed milk
1 cup light or fat-free whipped topping (optional)
Line an 8×8-inch baking pan with foil. Sprinkle cereal evenly on the bottom of the pan; set aside.

Place yogurt, strawberries and condensed milk in a blender; cover and blend until smooth. Pour the mixture over top of cereal, gently smoothing yogurt mixture to edges of pan. Cover with foil (or plastic wrap) and freeze for 8 hours or until firm. Use edges of foil to loosen and remove from pan; let recipe thaw for 5 to 10 minutes. Cut into squares, top with whipped topping, if desired, and serve.

dessert pasta recipe vegetable

648 – Asparagus and Pea Pasta with a Creamy Lemon Sauce

Asparagus and Pea Pasta with a Creamy Lemon Sauce
8 oz uncooked whole wheat pasta 
1 3/4 cups asparagus (sliced in 1 1/2 inch pieces) 
1 cup frozen green peas, thawed 
1 T butter 
1 garlic clove, minced 
1 cup fat free, low sodium vegetable broth 
1 T cornstarch 
1/3 cup half and half 
3 T fresh lemon juice 
1/2 tsp. salt 
1/4 tsp black pepper 
1/4 tsp ground red pepper 
Lemon slices for garnish 

1. Cook pasta in boiling water. Add asparagus during the last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas and set aside.  
2. Melt butter In a large skillet over medium heat . Add garlic to skillet and sauté for 1 minute. Combine broth and cornstarch in a small bowl. Add broth mixture to skillet; bring to a boil. Cook for 1 minute or until thick, stirring constantly.  
3. Remove from heat. Stir in half and half, juice and seasonings.  
4. Add pasta mixture to broth mixture; toss gently to coat.  
5. Garnish with lemon slices. 

Yield: 4 servings  

Strawberry-Lemon Upside-Down Cake 

2 tsp. butter, melted 
1/3 cup packed brown sugar 
1 1/2 tsp. grated lemon rind 
2 cups fresh strawberries, quartered 
1 1/4 cups flour 
1 1/2 tsp baking powder 
1/4 tsp. salt 
2/3 cup sugar 
2 T butter, softened 
1 egg 
2 tsp. grated lemon rind 
3/4 tsp. vanilla extract 
1/2 cup skim milk 

1. Preheat oven to 350°. 
2. Place 2 tsp. melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and 1 1/2 tsp. lemon rind. Top with strawberries; set aside. 
3. In a small bowl, combine flour, baking powder and salt.  
4. Beat sugar and 2T butter in a large bowl until well blended. Add egg, 2 tsp. lemon rind and vanilla; beat well.  
5. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture.  
6. Spoon batter over strawberries. 
7. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate. 

Yield: 8 servings

Kimberly Rapp

breakfast dessert recipe salad

626 – Pizza Omelet

Pizza Omelet
(1 serving)

2 eggs
2 tablespoons water
Dash of salt
1 tablespoon butter
3 tablespoons pizza sauce
3 tablespoons Mozzarella cheese

Mix eggs, water, and salt until blended. Heat butter in 10-inch skillet over medium high heat. Pour in egg mixture. With a pancake turner, carefully push cooked portions at edges toward center; tilt pan so uncooked portion will run to edge, making sure to keep pan’s surface covered with egg mixture at all times. While top is still moist and creamy-looking, spoon on pizza sauce and cheese on left hand side of omelet. With pancake turner, fold right side of omelet over left and slide omelet onto plate.

Lemon Brownies
(36 brownies)

1 (1 lb., 2 ½ oz.) box lemon cake mix
2 eggs
1 stick margarine, softened


1 (8oz.) pkg. cream cheese, softened
2 eggs
1 box confectioners sugar

Heat oven to 325ºF. Mix cake mix, 2 eggs, and margarine until thoroughly
moist. Spread mixture evenly in bottom of greased 9X13 inch pan. To make topping, mix cream cheese, 2 eggs, and confectioners sugar. Pour topping over mixture in pan. Bake 45-50 minutes. Cool brownies one hour before slicing.

Get Real Egg Salad

4 hard-cooked eggs, chopped
1 stalk celery, chopped
¼ cup green olives, chopped
½ teaspoon celery salt
½ teaspoon dill weed
3 tablespoons mayonnaise
3 drops hot sauce

Place all ingredients in bowl. Mix thoroughly and refrigerate. Spread on sandwich bread or crackers.

Taco Pie

1 lb. ground beef
1/3 cup onion, chopped
1 envelope taco seasoning mix
6 hard-cooked eggs, sliced
2 tomatoes, chopped
1 cup shredded cheddar cheese
Bottled taco sauce
Corn chips

Heat oven to 400ºF. Grease 10-inch pie plate. Cook beef and onion in skillet until brown; drain grease. Add contents of seasoning mix to beef. Press mixture into pie plate. Bake 15 to 20 minutes. Remove from oven; top with sliced eggs, tomatoes, and cheese. Spoon small amounts of taco sauce on top. Crumble corn chips and sprinkle over top. Return to oven and bake for 8 minutes. Cool 5 minutes.

Mix-in-a-Minute Quiche
(6 servings)

6 eggs, slightly beaten
1 can cheddar cheese soup
½ lb. ground beef
1 tablespoon onion, chopped
1 tablespoon bell pepper, chopped
½ cup biscuit mix
¼ teaspoon salt
¼ cup Parmesan cheese

Heat oven to 350ºF. Cook ground beef, onion, and bell pepper until brown; drain. Mix 6 eggs, soup, biscuit mix and salt. Add beef, mix thoroughly. Pour into greased 9-inch baking dish. Top with ¼ cup Parmesan cheese. Bake 30-35 minutes.

Holly Gillis Hidell, MS,RD,LD
Media and Nutrition Director
Georgia Egg Commission

dessert holiday recipe

591 – Holiday Glaze and Ornamental Holiday Scones

Holiday Glaze
(Makes 1 Cup)

1 tablespoon heavy whipping cream
1/2 tablespoon butter
1 teaspoon vanilla butter and nut flavoring
1 egg, beaten
1 1/2 cups confectioners’ sugar
3 tablespoons cornstarch
2 tablespoons finely-grated tangelo zest

In a small saucepan, combine whipping cream, bulter, flavoring, and egg. Cook over very low heat until mixture starts to coagulate or until you see steam, do not overcook. Remove from stove, add sugar, cornstarch, and zest. Stir well. Pour into container and seal with lid. Keep in refrigerator until ready to use. This is best when made a day ahead. Use to drizzle over Holiday Scones, other pastries or as a pastry dip.

Ornamental Holiday Scones
(Yields 22- 24 Scones)

Vegetable spray
3 cups all-purpose flour
1/8 cup brown sugar
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
7 tablespoons butter, chilled
2/3 cup cranraisins
1 egg white, beaten
1 egg, beaten
1/4 teaspoon rum flavoring
2/3 cup buttermilk
1 tablespoon sour cream
1 teaspoon lemon zest, finely grated
2 teaspoons orange zest, finely grated
1 cup raw sugar
Powdered sugar, garnish

Preheat oven to 400°F. Spray an air-bake cookie sheet with vegetable spray and set aside. In a bowl, combine flour, brown sugar, sugar, salt, baking soda, and baking powder. Mix well and set aside. Using a pastry blender or fork, cut in butter until mixture resembles cornmeal. Fold in cranraisins and set aside. In another bowl, combine egg white, egg, rum flavoring, buttermilk, sour cream, lemon zest, and orange zest. Mix well. Stir liquid mixture into flour mixture and combine until blended. Turn dough onto a floured surface and knead about 6 to 8 times. Roll dough until 1/2-inch thick. Sprinkle with raw sugar and lightly press into dough. Using medium/large holiday cookie cutters, cut out shapes and place on baking sheet. Bake for 10-12 minutes or until golden brown. Garnish with Holiday Glaze or dust with powdered sugar.

Georgia Egg Commission