Rich & Dreamy Cranberry-PineApple Salad

Salad or dessert? That's what I'm asked when I serve this cranberry PineApple Salad.

 I like to experiment with salads. Craving something creamy, crunchy and packed with flavor I came up with this dreamy delight. Flavors of cranberry, pineapple adding texture with celery, walnuts, gala apples and tanginess flavor of Cream Cheese this was a hit with family and friends. It can be served right along side anything from chicken, turkey, ham, roast, you name it. My guests ask "Is it a salad? or Dessert?" It's definitely both!

I won't tell you how it started, but I kept going and adding ingredients to this bowl of fluff and ended up with this amazing side salad. I made it 3 times this week and ate every bit (except for the little plate I gave my girl friend across the street) myself. I do plan to make this for the upcoming holidays  because I know my Mom and sisters will love it!

Why gala apple you ask....

Gala apples have a mild sweet and vanilla-like flavors with a floral aroma. The Gala apple variety is excellent for fresh salads such as this.  

Why California Walnuts? Let's just say You'd Be Nuts Not To Go With  CA walnuts ... They are crunchy, undoubtedly my favorite and can hold their own flavor in creamy salads

Rich & Dreamy Cranberry-PineApple Salad

 

Cook time 30 Min | Prep time 20 Min | Serves 6

(Note: Cook time is chill time)

Ingredients
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 20 oz canned crushed pineapple, drained thoroughly
• 2 c fresh or frozen cranberries, thawed, processed finely
• 1 1/2 Tbsp granulated sugar
• 2 stalks celery, diced small
• 1 gala apple peeled and chopped
• 4 oz marshmellow creme
• 8 oz tub whipped topping
• 8 oz cream cheese, softened, room temp
• 1/4 c 2% milk
• 1/2 c powdered sugar (confection sugar)
• 2/3 c walnut pieces, or chopped walnuts

Directions
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Drain pineapple thoroughly, strain, ring out any excess juices, set aside.

In a food processor, add cranberries and chop fine, add to drained pineapple. (If cranberries are frozen, place under warm water for 2 minutes to thaw) add 1 1/2 T sugar while processing

With a hand mixer, mix softened cream cheese until smooth, add 1/4 c. milk and 1/2 cup powdered sugar, mix until smooth.

Add 4 oz marshmellow creme to cream cheese, stir until combined.

In a bowl mix pineapple, diced apple, cranberries, chopped celery.Add Cream cheese mixture, fold in 8 oz whipped topping and fold into mixture. Add chopped walnut pieces and fold until combined.
Chill cranberry-pineapple salad in refrigerator for 20-25 minutes to an hour to chill.

To Serve: a) add to Texas sized muffin pan, sprayed with cooking spray, level off and set in freezer for 10 min to chill. Turn out muffin pan onto a cookie sheet, with a spatula place one at a time on bib or green lettuce leafs; or b) Line a martini glass with leaf lettuce, add salad to 1 cup measuring cup and turn onto lettuce in glass, top with extra cranberries if desired.

Philly Peanut Butter Balls

Real Women of Philadelphia

It's Challenge Week 4

We're making DESSERTS yawl!

DESSERT #1

Opens Noon PT Monday, April 19, 2010.

Closes 6:00 PM PT Sunday, April 25, 2010.

I went back and forth on this one. (Desserts spelled backwards STRESSED!) Wow there are some talented women out there I'm competing with. Everyone is so wonderful though and so supportive on the website. I've made a ton of Philly phriends! Yawl check it out if you haven't already.

~V's Mexican Lasagna

Real Women of Philadelphia

Week 3: ENTRÉE #1
(No doubt in my mind what I'm making for this category!)

Opens Noon PT Monday, April 12, 2010.

Closes 6:00 PM PT Sunday, April 18, 2010.

I'm so proud of this recipe yawl! My original was actually featured in Taste of Home's Simple & Delicious I was so honored! This publication actually is what got me excited to share my recipes!

I tweaked MY ORIGINAL!!!! AND IT WAS AMAZING - Probably won't make it any different EVER! Taking Philadephia Cream Cheese and adding it in the sauce made it creamier, richer and over-the-top PHAB! Then I added whipped Philadelphia in with the ricotta mixture - OMG, amazing! What's not to love here yawl.

I have taken my signature dish which I created by accident when I was going to make Enchiladas and realized I didn't have tortillas. I found no-boil lasagna noodles in my pantry and decided to whip something else up. I added a whole new dimension thanks to cream cheese! Imagine layers of a creamy enchilada sauce with shredded chicken, creamy ricotta and cilantro mixture and layered into a lasagna and you have a scrummy Mexican Lasagna that gets rave reviews all around.

V's Creamy Mexican Lasagna

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 8

3 tbsp. of Olive Oil
1 cup(s) of small onion chopped
2 garlic cloves minced
56 ounce(s) of (2 28 oz cans Red Enchilada Sauce
3 cup(s) of cooked chicken (shredded)
4 ounce(s) of Philadelphia Cream cheese, softened, cubed
15 ounce(s) of ricotta cheese
1 large egg
4 ounce(s) of Whipped Philadelphia Cream Cheese
1/4 cup(s) of cilantro chopped
16 ounce(s) of Mexican Blend Shredded Cheese (jack/cheddar)
12 uncooked, no boil lasagna noodles

Steps

Preheat Oven 375*
In a 12 inch skillet over medium high heat, add 3 Tsp olive oil and add onion and garlic, cook for 2 minutes or until translucent and tender. Add 2 28 oz cans red Enchilada sauce, reserving about 1 cup. Add 4 oz block Philadelphia Cream Cheese cubed and stir into sauce to combine.

Add Shredded chicken, carefully fold into sauce and continue to cook on simmer while you prepare the Ricotta Mixture.

In a small bowl, combine the egg, ricotta cheese, 4 oz Whipped Philadelphia Cream cheese and chopped cilantro. Mix until combined.

Spread about 3/4 cup chicken mixture into bottom of a sprayed 13-in. x 9-in.baking dish. Layer 6 No- boil lasagna noodles

Place about 3/4 cup chicken sauce mixture, dollop ricotta mixture on sauce, add half cheddar/jack cheese, Layer with 6 more noodles, repeat chicken mixture, ricotta and rest of shredded cheese, pour remaining enchilada sauce over top.

Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 5 minutes before serving.