My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!

 

Nana's Frozen Fruit Salad

One meal that captures the warmth and fond memories of family reunions is Nana's Frozen Fruit Salad. This salad first appeared on tables during the hot summer months or as a cool dessert during joyous holiday feasts when frozen fruit treats were all the rage. Its quirky crunch of nuts and sweet and creamy textures make it a perennial favorite. This recipe has been a mainstay at picnics and potlucks for years, and for good reason: it's easy to make adjustments to suit different tastes and needs. In addition to being a tasty dessert, making this frozen delicacy could spark nostalgic conversations about simpler times, perfect for enjoying at your contemporary dining table.

The Frozen Fruit Salad from Nana is delicious on its own or as a side dish. Serve it with some savory quiche and some flaky pastries for a brunch buffet. The fruity flavors go nicely with a variety of grilled meats or sandwiches when served during a picnic. Think about topping your frozen salad with whipped cream for extra richness or serving warm, freshly baked cookies as a contrast for dessert.

Ingredients

• One 8-oz tub of softened cream cheese
• 1 cup of heavy cream, beaten to soft peaks
• 3/4 cup granulated sugar
• One 20-oz can of pineapple chunks, thoroughly drained
• 1 can of drained mandarin oranges
• 1 10-oz bag of frozen raspberries or strawberries, gently thawed and diced
• 1/2 cup chopped pecans
• 2 sliced bananas
• 1/2 cup maraschino cherries
• Juice from one lemon

Instructions

1. In a big bowl, combine the sugar and cream cheese and beat until well combined.
2. Gently fold in the whipped cream.
3. Mix in the mandarin oranges, diced strawberries, and crushed pineapple (after draining) with the creamy mixture. Make sure the fruits are mixed in evenly by stirring.
4. Spread out the chopped pecans and halved maraschino cherries evenly across the mixture.
5. To keep the banana slices from browning, mix them with the lemon juice in a small bowl. Next, add the bananas to the salad ingredients and stir gently.
6. In a 9×13-inch pan, distribute the fruit salad uniformly. Cover and refrigerate for a minimum of four hours, or until solid.
7. Take it out of the freezer and let it rest for 10–15 minutes before serving. Enjoy after cutting into squares.

Tips and Variations

Substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream, for a lighter version. Toasted pecans will bring out even more of their natural nuttiness. Additionally, this recipe is very versatile; you can easily change out the fruits for whatever is in season or what you prefer. Delightful variants can be created by using peaches, mangoes, or even a combination of berries. A dash of rum or orange liqueur might weave in an elegant note if you're seeking to enhance the flavor profile.

For the salad's creamy texture, be sure to pat dry any fruits that are tinned or frozen. To top it all off, place each slice on a dish lined with lettuce for a visually appealing and crisp appearance.

My son’s wife whipped up this dish the other night and I just had to grab the recipe from her!

 

Ingredients

• 2 tablespoons olive oil
• 1 kg sliced chicken breast
• 3 cups mashed and mashed potatoes
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 cup chopped carrots
• 1 cup chopped asparagus
• 1 cup peas
• 100 grams broccoli florets
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup white flour
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat the oven to 200°C (400°F).
2. Heat the olive oil in a skillet over medium heat. Add the chicken breast slices and cook until browned and cooked through. Remove the chicken from the skillet, cut into pieces, and set aside.
3. In the same skillet, add the potatoes, garlic, and onion. Continue cooking until the potatoes are tender and the onion is translucent.
4. Add the broccoli, peas, carrots, and asparagus to the skillet and stir to combine. Cook for an additional 5 minutes.
5. Season the vegetable mixture with dried parsley, salt, black pepper, and flour. Stir well to coat the vegetables with the flour.
6. While whisking constantly, slowly add the chicken broth and milk to the skillet. Continue to whisk until the sauce thickens.
7. Return the chicken pieces to the skillet and mix everything together.
8. Pour the mixture into a greased baking dish and sprinkle grated cheddar cheese on top.
9. Place the dish in the preheated oven and bake for 20 minutes or until the top is golden brown and bubbly.
10. Let the casserole cool slightly before serving.

Variations and Ideas

You can make this recipe lower in fat by using low-fat milk and whole wheat flour instead of all-purpose flour. Feel free to add bell peppers, zucchini, or any other seasonal vegetables you have on hand. For a crunchier topping, combine breadcrumbs with Parmesan cheese and sprinkle over the dish before baking.

Cheesy Chicken Fritters

 

Cheesy Chicken Patties

Ingredients

• 1 cup grated cheese (cheddar or mozzarella)
• 1/4 cup green onion, chopped
• 2 cups cooked chicken, shredded
• 1/4 cup all-purpose flour
• 2 eggs
• Salt and pepper to taste
• Vegetable oil, for frying

Instructions

1. In a mixing bowl, combine shredded chicken, grated cheese, chopped green onion, and flour. Add salt and pepper to taste.
2. In a separate bowl, lightly beat the eggs.
3. Heat vegetable oil in a frying pan over medium heat.
4. Take a small amount of the chicken mixture and form it into patties.
5. Dip each patty into the beaten eggs, ensuring they are fully coated.
6. Carefully place the patties into the hot oil and fry for 3-4 minutes on each side until golden brown and crispy.
7. Remove the patties from the oil and let them drain on paper towels.
8. Serve hot with your favorite dipping sauce or enjoy as is!

Enjoy the delicious taste of Cheesy Chicken Patties, where shredded chicken, melted cheese, and savory herbs come together for the perfect twist on the classic patty. These golden brown treats are easy to make and enjoy, and are sure to become a family favorite. Try them today!

Frozen Tray Dessert

 

Ingredients

• 12-15 ice cream sandwiches (store-bought or homemade)
• 1.5 quarts (about 1.4 liters) of your favorite ice cream flavors
• Hot fudge or caramel sauce
• Crushed cookies, nuts, or sprinkles for topping (optional)

Instructions

1. Prepare the Tray: Line a rectangular baking dish with parchment paper or aluminum foil, leaving extra hanging over the sides for easy removal later.
2. Layer Ice Cream Sandwiches: Place a layer of ice cream sandwiches in the bottom of the baking dish, cutting them if necessary to fit snugly.
3. Add First Ice Cream Layer: Soften one flavor of ice cream by letting it sit at room temperature for a few minutes. Spread it evenly over the ice cream sandwiches.
4. Add Sauce and Toppings: Drizzle hot fudge or caramel sauce over the ice cream layer. Sprinkle with your favorite toppings if desired.
5. Repeat Layers: Add another layer of ice cream sandwiches on top of the ice cream layer. Follow with another layer of softened ice cream. Repeat the process until you run out of ice cream sandwiches and ice cream.
6. Final Layer: Finish with a final layer of ice cream sandwiches on top.
7. Cover and Freeze: Cover the baking dish with plastic wrap or aluminum foil and freeze for at least 4-6 hours or until completely frozen.
8. To Serve: When ready to serve, use the overhanging parchment paper or foil to lift the frozen dessert from the pan. Cut into squares and enjoy!

Tips and Variations

• Experiment with different ice cream flavors for each layer to create a variety of tastes.
• Add crushed cookies, fruit, or candy pieces between the ice cream layers for extra texture and flavor.
• Top the final layer with whipped cream and additional sprinkles, nuts, or a drizzle of sauce for a decorative touch.

Tropical Pineapple Delight Dessert

 

Pineapple Delight

What You Need

Ingredients

• 1 cup crushed graham crackers
• 1/2 cup melted unsalted butter
• 1/2 cup sugar
• 2 cups whipped cream
• 8 ounces whipped cream cheese
• 20 oz crushed pineapple, drained

Instructions

1. In a medium bowl, combine the sugar, melted butter, and graham cracker crumbs.
2. Form a crust by pressing the mixture firmly into an 8×8 pan.
3. In a separate bowl, mix the whipped cream and half of the whipped cream cheese until thoroughly combined. Spread this mixture evenly over the crust.
4. In the same bowl, mix the drained pineapple with the remaining whipped cream cheese until well combined.
5. Spread the pineapple mixture over the cream cheese layer.
6. Place the dessert in the refrigerator to set, preferably for at least four hours, but overnight is best.
7. Optional: Before serving, top with additional whipped cream and crumbled graham crackers.

Tips and Variations

• Add a tropical twist by incorporating diced peaches or mango chunks.
• Mix crushed nuts into the crust for added texture and flavor.
• Reduce the sugar for a less sweet dessert, or use low-sugar whipped cream.
• For a vegan version, substitute coconut cream for the whipped cream and use a dairy-free cream cheese.

Slow Cooker Pot Roast

 

Slow Cooker Pot Roast

Ingredients

• 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
• Salt and pepper to taste
• 1 onion, sliced
• 4 cloves garlic, chopped
• 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 cup beef broth
• 2 tablespoons flour (use rice flour for gluten-free)
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons coarsely ground black pepper
• Salt to taste

Instructions

1. Season the roast with salt and pepper to taste, and place it in the slow cooker. Top with the sliced onions, chopped garlic, rosemary, thyme, and beef broth.
2. Cook on low for 8-10 hours.
3. Remove the roast from the slow cooker and set aside.
4. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat. Sprinkle in the flour and cook until lightly golden brown.
5. Add the remaining liquid from the slow cooker to the saucepan, along with the Dijon mustard (if using), Worcestershire sauce, and coarsely ground black pepper. Stir well and cook until the gravy thickens.
6. Season the gravy with additional salt to taste if needed.
7. Slice the roast and serve with the gravy.

My hubby couldn’t believe it was just 4 ingredients

 

Easy Sausage Muffins

Ingredients

• 1 pound sausage
• 1 cup Bisquick mix
• 1 cup cheddar cheese
• 4 eggs

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. Brown the sausage in a skillet over medium heat.
3. In a mixing bowl, beat the eggs. Add the cheese and Bisquick mix, and mix well. Fold in the cooked sausage.
4. Spoon the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
5. Bake for 25 minutes or until the muffins are golden brown.
6. Allow the muffins to cool for a few minutes before serving.

Easy Sausage Muffins are proof of the pleasure of simple, delicious meals that do not compromise on taste even with a few ingredients. They are very popular in our house, especially with my husband who waits for them every morning. Give them a try and see if these muffins will be the perfect addition to your breakfast.