Thursday, August 31, 2006

Pineapple Cherry Squares!

This dessert is supposed to be prepared in a broad dish and each serving is a square containing a cherry! This is what my sister calls it. This is her recipe. You can find the original recipe here.


Crushed Marie Biscuits--1 cup
Pudding (Kraft/Hunt's/Jello) Any flavor that you like-2 containers
Powdered coconut--2-3Tsp
Pineapple cut into very small pieces or Crushed pineapple can or Dole pineapple fruit cups


1. In a deep bowl, put half of the crushed wafers. Make it an even layer.

2. Add the coconut and spread evenly.

3. Put the pineapple pieces evenly on top of the coconut layer.

4. Spread the pudding on top of the pineapples. You can make your own pudding, but since I did not have any pudding mixes handy, I just used the ready made pudding.

5. Put some slivered almonds on top.

6. Repeat steps 1-4.

8. Top it with cherries, either fresh or maraschino bottled cherries.

9. Cover it up and put it in the refrigerator for 2-3 hours. This allows the wafers to soften and they all blend well into one another.

10. Cut it into squares and serve.

Variations: You can use Graham crackers/Nilla wafers/Stauffer's Animal crackers instead of Marie Biscuits. Nuts are also optional. Instead of pudding, you can use ice cream or even yogurt. Whatever milk based stuff you have in hand, you can add it.

There isn't a single person so far who hasn't asked for a second serving of this when I have made it!. You gotta eat it to believe it!

This is my entry for JFI-Milk, hosted by Vineela.

Tuesday, August 08, 2006

Pasta with Homemade Sauce and Breadsticks

Ingredients for the sauce:

Chunky crushed tomatoes with basil and oregano: 1 lb 12 oz can
Rasam Powder: 1 tsp (Yes I said Rasam Powder!!!)
Salt: 1 tsp
Garlic: 10-12 cloves
Bell Peppers/Capsicum: 1 medium sized cut into medium strips
Mozzarella cheese shredded: to taste
Oil for saute`ing

Ingredients for Pasta:
Elbow shaped pasta: 1 lb
Water for boiling

Ingredients for the Breadsticks:
Pillsbury Garlic Breadsticks found in your grocer's refrigerated section.


1. Boil pasta in water till done according to your taste. Drain water and keep aside.

2. Heat a pan and put little olive oil. Saute the garlic and bell peppers. Then add the chunky crushed tomatoes can and let it come to a boil.

3. Put the rasam powder and salt. Stir well.

4. Add the pasta and mix well.

5. Add the cheese and mix lightly and turn off the heat.

6. Just before serving, sprinkle some parmesan cheese.

7. Bake the garlic breadsticks according to the instructions on the box.

The rasam powder gives this dish a nice Indian kick. I guess you could even add a little jeera/coriander powder. I was trying this for the first time and I did not want to get too much of an Indian taste. One could also use fresh tomatoes and crush some of them and blend some of them to get that chunky crushed tomatoes texture.