Cpanier FOOD

  Ingredients SERVES 8 1lb gluten-free short cut pasta 3 Roma tomatoes, seeded then chopped 1 cucumber, peeled, seeded then chopped 6oz pepperoni, chopped (I like Applegate Farms) 2.25oz can sliced olives, drained 1 recipe Salad Supreme Seasoning (see notes, OR 1/2 - 3/4 bottle McCormick Salad Supreme Seasoning if dish does not need to be GF) 1 recipe Italian Vinaigrette (see notes, OR 1 large bottle Kraft Zesty Italian if dish does not need to be GF) Directions Cook pasta in salted boiling water until al dente. Drain then rinse under cold water to stop the cooking process and cool pasta. Add pasta, tomatoes, cucumber, pepperoni, black olives, Salad Supreme Seasoning, and 3/4 of the Italian Salad Dressing to a large bowl then toss to combine. Refrigerate until completely chilled then add remaining salad dressing just before serving if necessary.

INGREDIENTS ▢1 box yellow cake mix ▢1 3.4 ounce vanilla pudding instant mix ▢4 eggs ▢2 tsp cinnamon ▢1/4 cup granulated sugar ▢1/4 cup brown sugar ▢3/4 cups water ▢3/4 cups vegetable oil ▢1/2 cup white wine BUTTER GLAZE ▢1/2 cup unsalted butter ▢1 cup granulated sugar ▢1/4 cup white wine INSTRUCTIONS Preheat oven to 350 degrees F. and grease a 10-inch bundt pan. In a large bowl, mix the cake mix, eggs, cinnamon, 1/4 cup white sugar, brown sugar, pudding powder, oil, water, and 1/2 cup white wine. Mix until well combined but don’t overmix. Pour the mixture into the prepared bundt pan and bake for 45 minutes or until a butter knife inserted in the cake comes out clean. The second the cake comes out of the oven, prepare the glaze. Add the butter, 1 cup sugar, and 1/4 cup white wine to a saucepan and cook over medium-high heat for 4-5 minutes or until the sugar dissolves.

  Ingredients CINNAMON SUGAR TORTILLA SHELLS 6 Large Flour tortillas ½ Cup Brown sugar 1½ teaspoon Cinnamon Oil for frying CREAM CHEESE FILLING 8 oz Cream cheese 1 Cup Heavy cream ¼ Cup Powdered sugar 1 teaspoon Vanilla extract HOMEMADE APPLE PIE FILLING 2 large Apples, diced ½ tsp cinnamon ⅛ cup cornstarch ⅓ cup brown sugar 1 cup water ⅛ tsp nutmeg ½ tsp vanilla extract Instructions TO MAKE CINNAMON SUGAR TORTILLA SHELLS Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5-4 inch circle cutter, cut circles from tortillas. Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown. Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then IMMEDIATELY put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture...

  Strawberry Crunch Pound Cake Cook Time:  45 min Servings:  8 Prep:  Easy INGREDIENTS Cake: 1/2 Cup Shortening 2 sticks butter ( softened ) 2 (1/2) Cups sugar 1 ( 3 oz. ) Package Instant Vanilla Pudding 1 (3 oz. ) Package Strawberry Jello 5 eggs 1 Cup milk 3 Cups flour 1/2 Teaspoon salt 1 Teaspoon baking powder Strawberry Crunch Topping: 2 Tablespoons butter 1 ( 3 oz.) Package Instant Vanilla Pudding 1 ( 3 oz.) Package Strawberry Jello 1 teaspoon flour Frosting: 1 ( 8 oz.) Package cream cheese ( Softened ) 8-10 oz. Ounces Marshmallow Fluff INSTRUCTIONS Cake: Preheat oven to 300 degrees ~ In a Large bowl, using a hand mixer, cream together shortening, butter, sugar, 1 package Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look crumbly. Next mix eggs in one at a time. Add milk and mix batter till it resembles cake frosting. Next, add flour, salt, and Baking powder ( I just plop dry ingredients right on top the batter). Use a wooden spoon to slowly m...