Easy Rice Pineapple Pudding

Ingredients-:

• cooled 1 (20 ounce) can DOLE® Pineapple Chunks, drained
• 1/2 cup DOLE Seedless Raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Method -:

10 m Whisk together milk and pudding mix in large bowl, 2 to 3 minutes.Stir in rice, pineapple chunks, raisins, cinnamon and vanilla. Chill.

I made it!

Easy Rumaki with Pineapple

Ingredients -:

• cooking spray 
• 24 (1 inch) cubes fresh pineapple2
• 4 water chestnut slices
• 8 thick-cut bacon slices, cut crosswise into 3 pieces
• 24 toothpicks
• 1/2 cup low-fat sesame-ginger salad dressing
• 1 tablespoon chopped green onion, or to taste

Method -:

40 m Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.

Fried Chicken and Creamy Gravy

Ingredients -:

• 1/2 cup milk
• 1 egg, beaten
• 1 cup all-purpose flour
• 2 teaspoons garlic
•  salt
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1/4 teaspoon poultry seasoning
• 1 (4 pound) whole chicken, cut into pieces
• 3 cups vegetable oil
• 1 cup chicken broth
• 1 cup milk

Method -:

55 min a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Restaurant-Style Buffalo Chicken Wings

Ingredients -:

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wingsoil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Method -:

2 hIn a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large non porous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.

Grilled Peanut Butter and Banana Sandwich

Ingredients -:

• cooking spray
• 2 tablespoons peanut butter
• 2 slices whole wheat bread
• 1 banana, sliced

Method -:

12 min Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.

I made it!

Fried Egg Sandwich

Ingredients -:

• 2 teaspoons butter
• 4 eggs
• 4 slices processed American cheese
• 8 slices toasted white breadsalt and pepper to taste
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup

Method -:

15 min a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

I made it!

Texas Chicken Quesadillas

Ingredients -:

• 2 tablespoons vegetable oil, divided
• 1 onion, sliced into rings
• 1 tablespoon honey
• 2 skinless, boneless chicken breast halves - cut into strips
• 1/2 cup barbeque sauce
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 8 (10 inch) flour tortillas

Method -:

35 m Preheat oven to 350 degrees F (175 degrees C).In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

I made it!