Easy Peach Cobbler

2 c. Sliced fresh peaches (or frozen, thawed)

2 cans refrigerated Pillsbury crescent roll dough (I used reduced fat)

1 c. butter (2 sticks)

1/3 c. white sugar  (adjust sugar to more or less depending on how sweet the fruit is)

1/3 c. brown sugar (adjust sugar to more or less depending on how sweet the fruit is)

1 tsp. vanilla

1 Tbsp. Cinnamon

1 c. Sprite or 7-up

Preheat oven to 350 degrees.  Spray a 9 x 13 casserole dish with cooking spray. 

Separate crescent roll dough and loosely wrap each triangle of dough around a spoonful of peaches and place side by side in pan. Arrange any remaining peaches over the top of the dough.

Melt butter and sugars in small sauce pan until combined. Stir in vanilla and cinnamon. Pour mixture over peaches and dough in pan.

Pour soda evenly over the top of the cobbler.

Bake 30-35 minutes or until golden brown.

Fruit Tart

¾ c. butter or margarine (I used light margarine)

½ c. powdered sugar

1 ½ c. flour

12 oz. vanilla flavored almond bark

¼ c. whipping cream

8 oz. cream cheese, softened (I used 1/3 less fat)

Fruit topping (diced fruit of your choice)

Heat oven to 300 degrees. Beat butter and powdered sugar in small bowl until smooth. Blend in flour. Press mixture onto bottom of greased small cookie sheet or pizza pan. Bake 20-25 minutes until lightly browned. Cool completely.  

Place almond bark and whipping cream in medium microwave bowl. Microwave on high for 1-1 ½ minutes, or until mixture is smooth when stirred. Beat in cream cheese. Spread on cooled crust and arrange fruit over mixture.

 

Refrigerate assembled tart until just before serving.

12 servings.

10 Weight Watchers Points Plus points per serving.

Sweet Hawaiian Chicken

1 20 oz can pineapple chunks in 100% pineapple juice
1/2 cup packed brown sugar
1/3 cup reduced soy sauce
about 2 pounds chicken breast tenderloins

1 small sweet onion, chopped into 1 inch pieces

1 bell pepper (any color you like), chopped into 1 inch pieces

Black pepper

Salt

Crushed red pepper flakes

Preheat oven to 350 degrees.

Spay 9 x 13 pan with cooking spray. Place chicken tenders in pan and sprinkle with salt, black pepper, and red pepper flakes.

Sprinkle onion and pepper over chicken.

In medium saucepan, combine pineapple chunks and juice, brown sugar, and soy sauce. Bring to a boil. Spoon mixture over chicken and vegetables.

Bake uncovered 40 minutes.

Serve with rice.

Cranberry Apple Relish

1 12 oz. bag fresh cranberries

1 large apple (any variety) peeled, cored, chopped in a small dice

1 c. golden raisins

1 c. sugar (up to 1 ¼ c. depending on if you want a sweeter relish)

½ c. orange juice

1 tsp. cinnamon

1 Tbsp. balsamic vinegar

Put all ingredients except vinegar in a large saucepan. Stir to combine. Bring to a boil over medium heat. Lower heat and gently simmer until it thickens and all berries pop, about 5 minutes. Remove from heat and stir in vinegar. Refrigerate, tightly covered, up to 2 weeks.

This recipe is from Susan Elizabeth Phillips’ (Romance Novel Author) facebook page. It’s delicious! I was leery of the balsamic vinegar, but it works. I promise.

Winter Fruit Salad

1 (20 oz.) can pineapple chunks, undrained
1 (3 oz.) pkg. vanilla cook and serve pudding mix
4 cups mixed fresh fruit chunks (apples, bananas, oranges, pears, etc.)
¾ cup chopped pecans or walnuts, toasted
1/3 cup flaked coconut, toasted
Whipped topping (optional)

Drain pineapple, reserving juice. Set pineapple aside. In saucepan, combine pineapple juice and pudding mix. Cook on medium heat until thickened. Cool.

In large bowl, combine pineapple, other fruit chunks, nuts, and coconut. Add dressing and toss to coat. Refrigerate until ready to serve. Garnish with whipped topping if desired.

Makes ten ½ cup servings (not including whipped topping).

Weight Watchers PointsPlus Value: 4 points per servings.