Blend first 2 ingredients.Add the rest of the ingredients. Freeze in a 9 x 13-inch pan. ...
Combine cornstarch and pineapple juice; add 3/4 cup beet juice.Cook until thick, stirring constantly.Add rest of ingredients.Makes 8 servings. ...
Add water to beet liquid to make 2 cups or to cover beets. Heat liquid.Add sugar, vinegar and cinnamon.Heat to boiling and pour over beets.Cover and refrigerate for at least 12 hours. Optional - add ...
Bake in 9-inch square pan at 350\u00b0 for 30 minutes.Cover with powdered sugar. ...
Boil zucchini until clear.Do not add water.Add sugar, lemon juice and pineapple.Boil for 6 minutes and remove from heat.Add peach and apricot jellos.Stir until dissolved.Put into hot jars and seal. ...
Pack beets in hot jars, filling within 1/2-inch to top.Add 1/2 teaspoon salt to each jar.Bring remaining ingredients to a boil.Pour over beets and seal.Process in hot water bath 1/2 hour. Best if yo ...
Line a 9 x 5 x 3-inch loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1 1/2-inches up the sides of prepared pan. In a mixing bowl, beat cream ch ...
Soften cream cheese and mix all ingredients.Place in baking dish.Bake in 350\u00b0 oven for about 20 minutes.Serve warm.Best served with Triscuit crackers. ...
Combine pear juice, brown sugar and oil in a small saucepan. Bring to a boil.Remove from heat; stir in lemon juice, maple syrup and cinnamon.Arrange pear halves, cut side up, in a small, shallow bak ...
Stir fruits together. In microwave, heat apple jelly and water for 45 seconds or until jelly is melted. Drizzle over fruit and stir. Refrigerate. ...