Soak the cloud ears in warm water for
he eggs Benedict with two cloud breads, a piece of Canadian
Soften cream cheese to room temperature.
With an electric mixer cream the cheese and sugar.
Add the orange peel, ginger and Marshmallow Creme.
Mix well.
Serve with assorted fruit slices.
Add cream cheese and sugar together. Fold in pineapple, cherries and nuts. Fold in Cool Whip. Chill several hours before serving.
Soften cream cheese to room temperature.
With an electric mixer, cream the cream cheese and sugar.
Add orange peel, ginger and marshmallow cream.
Mix well.
Serve with assorted fresh fruit slices.
Great with strawberries also.
Drain pineapple; save 1/4 cup of juice.
Mix cream cheese in bowl; add the juice and beat until light.
Fold in Cool Whip, sugar, nuts, pineapple and cherries.
Chill 2 hours and serve.
In mixing bowl, beat egg white until foamy.
Add banana, sugar and lemon juice.
Beat mixture until it forms peaks.
Divide peaches into 4 individual bowls.
Top each with banana froth.
Drain the pineapple and add the juice to the cream cheese and sugar and mix, then beat with a spoon.
Add pineapple, cherries and nuts and mix well.
Fold in Cool Whip.
In a blender, mix water, orange juice, bananas and protein powder for 1 minute.
Add tofu and spirulina; mix for 1 minute, until blended well.
Makes 5 cups.
Mix first 3 ingredients and pack in a 13 x 9-inch pan for crust.
Mix the butter or margarine, instant pudding mix, eggs, and vanilla. Stir well. Mix in the flour, baking powder, milk, oats and chocolate chips.
Bake in 9 inch pan for 20 to 25 minutes at 350 degrees F (175 degrees C). Frost with chocolate icing.
Beat egg yolks; add 3/4 cup sugar, lemon juice and rind.
Cook over low heat until thickened.
Add 1 envelope unflavored gelatin that has been soaked in 1/4 cup cold water.
Let cool.
Fold in well beaten egg whites that have been beaten with 3/4 cup sugar.
In a large bowl, lightly combine all ingredients until mixed well.
Chill at least 1 hour before serving.
Very good!
Cream together first three ingredients; then add boiling water, a little at a time (never more than half a cup).
Add a pinch of salt.
Whip at high speed until all sugar is dissolved and texture is light and fluffy.
Then add vanilla.
In a cocktail shaker full of ice, combine the whiskey, amaretto, pineapple juice, grenadine, and lemon-lime soda. Shake vigorously and strain into a martini glass. Serve with a maraschino cherry.
Mix all ingredients except jello.
Sprinkle jello over the top and stir together thoroughly.
Chill before serving.
mix cream cheese and pineapple juice until well blended.
add whipped cream and crushed pineapple mix well.
chill till ready to serve.
Use large bowl and whip together cream cheese, Cool Whip, sugar and pineapple juice.
Then fold in tidbits of cherries and pecans; chill.
Mix well the sugar with Cool Whip and cream cheese. Add pineapple, pie filling, marshmallows, Eagle Brand milk and nuts. Chill several hours.
Preheat oven to 325\u00b0.
Grease an 8-inch square pan.
Melt butter with 2/3 cup vanilla milk chips in top of double boiler over low heat, stirring constantly until smooth.
Remove from heat; set aside.
In a large bowl of electric mixer, beat eggs, sugar and salt at high speed until very pale and thick, about 5 minutes.
Blend in melted mixture and vanilla at low speed.
Mix in flour just until combined.
Stir in remaining vanilla milk chips and semi-sweet chocolate chips.
Spread into prepared pan. Bake 35 to 40 minutes or ...