Type what you have

Ingredients

• ✓ juice
• mango slice
• water
• powdered gelatin
• sugar
• heavy cream
• heavy cream

Instructions

1. 1 Drain mango slices, reserving 1/2 cup juice. Place mango slices and reserved juice in a bowl. Beat with an electric mixer until pureed.
2. 2 Bring 2 cups water to a boil in a large saucepan. Add gelatin; stir quickly until dissolved. Pour in sugar and stir until dissolved. Add remaining 1 cup water. Remove from heat and let cool, about 5 minutes.
3. 3 Mix pureed mango and 2 cups plus 2 tablespoons heavy cream into the water mixture; mix well. Pour into 8 dessert cups.
4. 4 Refrigerate until set, at least 4 hours.

By A Wong

Ingredients

• ✓ juice
• egg
• white sugar
• fruit cocktail
• all-purpose flour
• baking soda
• sugar
• butter
• evaporated milk
• coconut
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
2. 2 In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
4. 4 To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

By MARY ANN PUTMAN

Ingredients

• ✓ juice
• all-purpose flour
• baking soda
• salt
• egg
• white sugar
• fruit cocktail
• brown sugar
• walnut
• white sugar
• butter
• evaporated milk
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
2. 2 In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
4. 4 To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.

By Greg Franchini

Ingredients

• ✓ juice
• all-purpose flour
• white sugar
• baking soda
• salt
• egg
• fruit cocktail
• brown sugar
• walnut
• coconut
• margarine
• corn syrup
• evaporated milk
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. Set aside.
2. 2 In a large bowl, mix together the flour, sugar, baking soda and salt. Make a well in the center and pour in the eggs and fruit cocktail with juice. Mix well and pour into prepared pan. Sprinkle with topping mixture.
3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. 4 In a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. Cook, stirring constantly, until mixture boils and thickens. Pour over cake and place back in oven for few minutes until it bubbles.

By Penny

Ingredients

• ✓ juice
• sugar
• strawberry
• butter
• all-purpose flour
• water
• powdered sugar
• cream cheese
• whipping cream
• mint

Instructions

1. 1 Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
3. 3 Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
4. 4 Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
5. 5 Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
6. 6 Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
7. 7 Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

By Chef Zachary

Ingredients

• ✓ juice
• heavy cream
• mango slice
• brandy
• brown sugar

Instructions

1. 1 In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

By Skeeve Stevens

Ingredients

• ✓ juice
• pineapple juice
• whiskey
• maraschino cherry
• lemon-lime soda

Instructions

1. 1 Stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. Cover container tightly and freeze slush overnight.
2. 2 Scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. Top with lemon-lime soda.

By kiwismom

Ingredients

• ✓ juice
• lemon juice
• water
• strawberry
• sugar
• ice cube

Instructions

1. 1 In a blender, blend lemon juice, water, and strawberries with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.

By MGREE688

Ingredients

• ✓ juice
• pork chop
• cranberry
• fig
• apple juice
• brown sugar
• salt
• black pepper
• rosemary

Instructions

1. 1 Heat a skillet over medium-high heat. Sear pork chops in the hot skillet until lightly browned, about 1 minute per side. Transfer seared pork chops to the slow cooker.
2. 2 Combine cranberries, figs, reserved fig juice, apple juice, brown sugar, salt, black pepper, and rosemary in a saucepan; bring to a boil. Pour cranberry mixture over pork chops.
3. 3 Cook on High for 4 hours.

By Krista

Ingredients

• ✓ juice
• mango pulp
• mango slices
• yogurt
• milk
• ice cube
• cardamom

Instructions

1. 1 Gather all ingredients.
2. 2 Blend mango, yogurt, milk, and ice together in a blender until smooth.
3. 3 Pour into tall glasses; sprinkle ground cardamon on top and serve.

By Allrecipes Member

Ingredients

• ✓ juice
• coconut milk
• mango slice
• orange juice
• white sugar
• ice
• whipped cream
• milk chocolate

Instructions

1. 1 Place coconut milk, mango slices with their juice, orange juice, and sugar into a blender, and blend until smooth; add the shaved ice, and blend again. Pour into 4 glasses, and top each serving with a dollop of whipped cream and a sprinkling of shaved milk chocolate.

By LindaC

Ingredients

• ✓ juice
• walnut
• raisin
• carrot
• pineapple
• vanilla extract
• pineapple juice
• canola oil
• brown sugar
• egg
• cinnamon
• salt
• baking soda
• baking powder
• all-purpose flour
• whole wheat flour
• rolled oat
• walnut
• brown sugar
• pineapple slice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
2. 2 Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
3. 3 In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
4. 4 Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

By Andrea

Ingredients

• ✓ juice
• chicken thigh
• cream cheese
• jalapeno pepper
• green enchilada sauce
• salt
• black pepper
• flour tortilla
• pepperjack cheese
• vegetable oil

Instructions

1. 1 Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
2. 2 Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
4. 4 Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
5. 5 Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

By themoodyfoodie

Ingredients

• ✓ juice
• maple syrup
• orange juice
• ginger ale
• brown sugar
• honey
• maraschino cherry
• ham
• oven bag
• pineapple slice
• toothpick

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix maple syrup, orange juice, ginger ale, brown sugar, and honey together in a medium bowl. Stir in juice from maraschino cherries, and 1/2 of the cherries.
3. 3 Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep to allow the ham to soak up the juice.
4. 4 Place ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag (it may look like there is too much juice, but the ham will soak it up while baking). Place pineapple slices on top of ham, and secure with toothpicks. Place cherries into the center of pineapple rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
5. 5 Bake ham for 2 hours in the preheated oven. The internal temperature should be 140 degrees F (60 degrees C) when done. Be sure not to touch the bone when taking the temperature.
6. 6 Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

By AMOREFATA1972