Peach Pie Filling Fruit Salad (Quick and Easy - NEW recipe)

OH MY STARS!

What a simple and simply delicious fruit salad - perfect

for summertime picnics and potlucks. 

You choose what fruits to add.  A total of 6 - 7 cups is great. 

I used mandarin oranges, pineapple and grapes, but you can also use fresh berries. 

Add banana slices or marshmallows just before serving if you want! 

I've eaten this salad before but had never tried making it myself until now!

Such a wonderful and refreshing dish and quick too!

I whipped up a batch in no time and took to 2 families along with Mom's Chicken Casserole for dinner...along with a plate of assorted cookies.  

Do hope you'll enjoy this dish soon.

You'll be so glad you did...

PEACH PIE FILLING FRUIT SALAD 

1 (20 ozs) can pineapple tidbits of chunks, well drained 

1 (15 ozs) can mandarin oranges, well drained 

 seedless grapes

fresh blueberries or strawberries 

bananas or marshmallows (add just before serving) 

1 (21 ozs) can peach pie filling 

Drain canned fruits well; wash fresh fruit and place on paper towels to dry. 

Slice or chunk strawberries; combine all fruits in a bowl; blend in the peach pie filling (cutting peach slices into smaller pieces while still in the can if desired), stirring gently until blended well.  Refrigerate for about an hour, or overnight. 

*If adding bananas (can dip in pineapple juice to keep longer) or marshmallows, 

add just before serving. 

Serve chilled. 

You may also enjoy...

Pina Colada Fruit Dip (sugar free option)

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The Bryan Times - November 4, 2019 - Squash

I am excited to share these squash dishes that make great 'sides' for any time of the year, but especially for Thanksgiving! 

Golden butternut, green-skinned acorn and orange-amber squash are all considered winter squash. Most winter squash has a similar nutritional make-up and contain high levels of vitamin A, beta-carotene, potassium and dietary fiber. Winter squash is relatively low in calories. One cup of baked, cubed butternut squash, for example, contains 82 calories. Winter squash is a good source of potassium, and also contains other essential minerals, such as iron, calcium, zinc and selenium.

                                   

Butternut Squash Bake

(To cook a whole squash, I poke several holes in it then cook on a microwave-safe plate in the microwave for about 15 - 18 minutes or until tender. Allow to stand a few minutes, cut open and cool; remove seeds. The 'meat' comes right off the skin so peeling it is nearly effortless.) 

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

3 Tb. butter 

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

                                 

             Baked Acorn Squash with Cinnamon Apples

This amazing combo is most definitely a favorite fall MUST-HAVE!  

BAKED ACORN SQUASH WITH CINNAMON APPLES

2 - 3 acorn squash

1/2 c. packed light brown sugar

1/4 c. butter, melted

1 Tb. all purpose flour

3/4 tsp. salt 

1 tsp. cinnamon

1/2 tsp. ground allspice

2 - 3 lg. apples - cored and chopped, unpeeled

1/2 c. water for steaming, optional

Preheat oven to 350. In small bowl, stir together brown sugar, butter, flour, salt, cinnamon and allspice.

Wash and halve the squash. Clean out the seeds and 'stringy stuff' and arrange in ungreased 9" x 13" baking dish.  Fill the 'holes' with chopped apple, then drizzle the sugar mixture lavishly on top. Add water to baking pan. Cover with foil.  Bake 60 - 70 minutes or until squash is tender.  

Is it a side dish or dessert?  Either way you serve it, it's amazing.  

BUTTERNUT APPLE CRISP 

2/3 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

I've been told this delightful dish 'tastes like dessert'!  It's a very popular recipe at my blog. I'm tickled to say I won $100 for this recipe in a contest in the American Profile 'magazine' years ago. My family requests it often too, so it's a sure fire winner. 

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 can (5-ozs) evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}

You can't go back and change the beginning, but you can start where you are and change the ending. - C.S. Lewis 

Flashback Friday - Delish Desserts made with Instant Pudding

WELCOME TO FLASHBACK FRIDAY! 

Hope you enjoy these simple dishes great for summertime....

One of the most popular posts on my blog - 

Only 4 simple ingredients too...and you're ready to Par-tay! 

Dreamsicle Salad (Sugar free Option)

AAAHHH - the perfect 'marriage'  - PB and Chocolate!

Crunchy crust....cream cheese/peanut butter layer....chocolate pudding...whipped topping.

Peanut Butter Delight

Only 3 simple ingredients...ready in minutes. 

Gone quickly too - so so good! 

Cherry Pie Fluff

Add pudding mix to a cake mix...topped with a fluffy cream cheese topping. 

Doncha just love dreamsicles???

Orange Dreamsicle Cake

Flashback Friday - Delicious Dishes using Crescent Rolls

WELCOME TO FLASHBACK FRIDAY!! 

Hope you enjoy these recipes from the past....

Cream cheese and chicken wrapped in crescent rolls...

what's not to love???  This dish is fit for kings...and company too. 

Amazing Chicken Squares

WOW oh WOW!  This is one of my all time favorites - EVER!

You can't believe how scrumptious this is til you've tried it. 

Cherry Pie Cream Cheese Coffee Cake

I grew up on apple dumplings made with pie crust,  but these are so much faster, and mighty tasty. Pour (diet) soda around them to make a beautiful sauce. I won't make them any other way!

Simple Apple Dumplings

A simple way to dress up crescent rolls...wrap them around string cheese...
season butter and spread over the top.  So delicious with any meal! 

Cheesey Garlic Crescent Rolls

Copycat Arby's Apple Turnovers (2 ingredients)

This easy and very tasty recipe is all over the net. 

They are beautiful too - you'll be so proud of the end result!

They look professional!

ONLY 2 INGREDIENTS! 

(not counting frosting)

I had some puff pastry in the freezer that needed to be used, and we were BOTH SO happy with this special treat.

I love the $1 turnovers at Arby's...and these couldn't be easier to make yourself.

Would be great using peach or blueberry or your favorite pie filling!

The crust puffs up so nicely and is wonderfully flaky!

Perfect for a special treat any time of the year! 

COPYCAT ARBY'S APPLE TURNOVERS 

1 pkg. puff pastry sheets

1 can apple (or your favorite) pie filling

Thaw the puff pastry at room temperature for about 20 minutes. 

Preheat oven to 400. 

Unfold first sheet of pastry on a lightly floured surface. Roll into a 12" square 

and cut into 4 6-inch squares. 

Open can of filling and with a knife chop the apples into smaller pieces..this just makes it easier in the long run.  (You can add a little cinnamon or nutmeg if preferred). 

Place 1/4 c. filling in the center of each square of puff pastry. Brush edge with water and fold over to form a triangle, sealing tight at the corners, but leaving a space on each side so it can 'breathe'. 

Place on baking sheet; bake for 25 minutes or until golden brown. 

Cool on wire rack. 

Glaze: 

1/2 c. powdered sugar

1 Tb. water

Stir together in bowl until smooth. Drizzle over cooled pastries.

OR...

place some ready-to-spread frosting in a ziploc bag...

cut the corners and drizzle. 

Linked to 
Meal Plan Monday
Weekend Potluck

You may also like...

Speedy Cinnamon Roll "Waffles"

Invisible Banana French Toast

Homemade Pop Tarts

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Cherry Pie Cream Cheese Coffee Cake & Weekend Potluck #184

WELCOME TO WEEKEND POTLUCK!

We're so happy you joined us! 

AND....

When I share something worth sharing...again...

One of my all-time favorite dishes....nothing like having dessert for breakfast!

Crescent rolls makes this a breeze to make! 

Cherry Pie Cream Cheese Coffee Cake

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Cheese & Beef Party Burgers by Sunflower Supper Club

Recipes that caught our attention ~

Sour Cream and Chicken Enchiladas by Oregon Transplant

Snickers Cheesecake Bars by Five Heart Home

And, a personal favorite ~

Lemon Cheesecake Zucchini Muffins by 

Best of Long Island and Central Florida 

Your hostesses ~

• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

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3 Wonderful Weight Watchers Desserts {Blast from the Past}

This salad/dessert is only 3 simple ingredients and oh so delicious.  This post has been in the top 5 of my all-time list for traffic. An awesome dish to serve company too, and to anyone who has to watch sugar intake. 

Cherry Pie Fluff

I looooooove these ooey gooey brownies. You will too. 

Gooey Caramel Coconut Brownies

Made with fat free yogurt, this salad/dessert is sure to please!

Watergate Salad {WW}

Butternut Apple Crisp

I am wild about butternut squash and love any way I can find to fix it. 

This recipe has been in my file for over 15 years and this was the first time I made it!

OH HOW I'VE BEEN MISSING OUT! 

I hung onto the recipe because it came from a Taste of Home magazine and I KNEW it would be tasty...I am always trying new recipes and now I must apologize to this one for ignoring it for so long. :-(

The combination of apples and winter squash always thrills my taste buds. 

I guess maybe I didn't jump right on this recipe, using butternut because...unlike sooo many others that I make, and love, this one had to be peeled. 

Normally I poke holes in the squash and cook it in the microwave until tender, then scoop the 'meat' out, already cooked for me.  

This time I choose one of the smaller squash we'd just gotten from a local farm family. I cut it in half, width wise, and then stood it on the flat side and peeled it downward with a knife. It wasn't nearly as bad I thought it would be. 

After that, it was fairly simple.  It just takes time, so if you plan ahead and get your squash cut up, then the rest of it goes together pretty quickly. 

(I have read you can microwave it for a few minutes {be sure to poke a few holes in it first} and that softens the skin, but I read that AFTER I made this recipe...that's for next time!)

I had a can of no-sugar added apple pie filling that worked great for this dish. 
I think you could probably pass this off as a dessert!

Very tasty...I do hope you'll try it soon. 

BUTTERNUT APPLE CRISP 

3/4 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. 

Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining 1/4 c. brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

Linked to
              Full Plate Thursday
      Kitchen Thyme
          Meal Plan Monday
         Weekend Potluck

Yield: 8 servings

Just for grins...I wanted to share this BUTT-ernut squash I found on top of a pile at a farmer's market last fall - we've had sooo many giggles over this one and God's amazing sense of humor.  *-*

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You may also enjoy this very popular 

Butternut Squash Bake

Baked Acorn Squash with Cinnamon Apples

Minister's Delight (Crockpot Dessert)

I guess since I had this recipe published in a Gooseberry Patch cookbook last fall, it was time to get it on my blog!!

(And I am simply beside myself to know I'm having 4 more recipes, published in 4 more cookbooks in this next year! YOWZA!!!)

It's a simple recipe, given to me by my youth pastor's wife years ago. 

It's called Minister's Delight because it can cook while you're away at church.

I've even taken it to church and let it cook during services for a potluck we were enjoying afterwards. 

It's an easy layered recipe....Dump a can of your favorite pie filling in the bottom of your crockpot, a little crushed pineapple (optional if you don't want it), topped with a yellow cake mix combined with a stick of butter.

Top with nuts or coconut if you'd like...turn it on and go about your business. 

In 2-1/2 - 3 hours you've got a great dessert ready to enjoy...

topped with ice cream is best. Or whipped cream. Oh how I love warm fruited desserts with vanilla ice cream.  Comfort!!!

MINISTER'S DELIGHT

1 (20 ozs) can apple, cherry, blueberry or peach pie filling

1 c. crushed pineapple, partially drained, optional

1 (16 - 18 ozs) box yellow cake mix

1/2 c. butter, melted

Optional: 1/3 c. chopped pecans or walnuts

Garnish: ice cream or whipped topping 

Spray a 3 - 4 qt. slow cooker with non-stick vegetable spray.  Add pie filling; spread pineapple over top, if using. In medium bowl, combine dry cake mix and butter; mix with fork until crumbly. Sprinkle over pie filling. Sprinkle nuts on top, if desired.  

Before covering, place 2 paper towels on top of slow cooker to catch any condensation. Cover and cook on low for 2-1/2 - 3 hours. Serve warm with ice cream or whipped topping.

Yield: 5 - 6 servings 

Linked to Weekend Potluck
            GBP Roundup - Crockpot
                 Whatcha Crockin Wednesday
Meal Plan Monday

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Homemade Toaster Strudels (2 Ingredients!)

I was SO excited when I saw this quick and easy recipe from Tiffany at 

Eat at Home...

JUST BEFORE I was heading to my daughter's for a visit.  

I love being able to involve my grandchildren in kitchen 'fixins' so this was perfect.  I picked up the ingredients on my way there. 

Here's my little helper Kaity - apron & all.  She did a great job and loved being able to press them together with a fork. 

Who can possibly argue TWO INGREDIENTS???

(3 - counting store purchased frosting)

These were so simple, but I also want to give you some options to try that I've read up on also, so keep reading...

I loved that Tiffany didn't even bother to roll out the dough, though you could...and you could have more than 6 strudels too. 

Six was perfect for us, so that's what we went with. 

HOMEMADE TOASTER STRUDELS 

1 box Puff Pastry (found in freezer section, thawed) 

(It will have 2 sheets of pastry..and each one will be cut into 6 triangles)

 (20 ozs) can pie filling 

(you'll have leftovers) 

1 egg, beaten, optional

Glaze: 

1/2 c. powdered sugar

2 Tb. cream cheese, softened, optional

1 tsp. vanilla

enough milk to make consistency for spreading 

(OR, as we did...use ready made frosting - 

heat if necessary to drizzle or spread over top while pastries are warm) 

Preheat oven to 375 degrees. Place the thawed pastry sheets on a lightly floured surface. Cut into equal size rectangles (we cut on the dough creases, then cut that large rectangle in half...worked perfectly!) Place half the pastry pieces on a large baking sheet (we covered with parchment paper). Add about heaping Tb. pie filling to each rectangle, leaving about 1/2" on the sides. Cover pie filling with remaining pastry pieces. Seal edges by gently pressing with a fork. (Brush tops with beaten egg, if using - we didn't) Bake for approximately 20 - 25 minutes or until golden brown. Let cool slightly and add glaze if desired.

The hardest part is definitely having to wait for them to cool!  I suggest about 10 minutes cooling time so you don't burn your tongues! 

Options: 

Add a few cinnamon or white chocolate chips 
Combine 1/2 c. jam with 2 tsp. cornstarch for filling

(I'm thinkin raspberry white chocolate together!!!) 
Freeze pastries after they are completely cooled.  Place on waxed paper lined cookie sheet - freeze for at least an hour; place into ziploc freezer bags; heat in 400* oven for about 5 minutes; cool, serve. 

Check out another simple DIY breakfast recipe
Homemade Pop Tarts

(Kaity's older sis, Claira) 

Linked to Weekend Potluck
Lou Lou Girls Fabulous Party
Mix it up Monday
Totally Talented Tuesday
Tips & Tricks

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