niform consistency. Mix in chopped pineapple.
Spread about 1 tablespoon
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
f a steamer basket. Stand tamales upright in basket (don't
double batch of the recipe, make sure to cook the
drain the water and let tamales rest for atleast 2 hours
e going to roll the tamales on to keep things tidy
ouble this portion of the recipe and freeze half, it holds
ther for larger tamales.
Spoon about 1 tablespoons pineapple down center
lean, damp towel.
Combine pineapple, water, and sugar in a
ying the tamales.
Take about 1 cup of the pineapple and
Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.
he masa flour (Maseca for Tamales), corn oil, salt, baking powder
13 inch pan ready(recipe didn't say to grease
ool and use to make tamales now or freeze for use
Simmer for 1 1/2 to 2 hours in covered pot. Tamales and sauce may be frozen after cooking for future use.
o 350 degrees.
Drain tamales, reserving 1/2 of sauce
seal edges well.
Place tamales, in batches, in steamer and
Use this sauce for traditional tamales, recipe #15286.
Note: When working
In a bowl, combine drained pineapple, egg, sugar, butter.
Begin adding bread pieces and stir. Bread should absorb liquid. Continue adding bread until bread will no longer absorb liquid. This can be anywhere from 6-10 slices.
Put in a 9x9\" baking dish.
Bake 350 for 30-45 minutes. Top should begin to brown when it is done.
I almost always double the recipe, use a 9 x 13 pan, and bake for 1 hour.