Spam Polynesian Yum Yum Recipes

SPAM POLYNESIAN YUM YUM

Spam Polynesian Yum Yum image

Make and share this Spam Polynesian Yum Yum recipe from Food.com.

Provided by Molly53

Categories Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) can pineapple tidbits, well-drained (reserve juice)
water (enough to make one cup when added to pineapple juice)
1 (1 3/4 ounce) package sweet and sour sauce mix
1 large onion, peeled and sliced
1 large green pepper, seeded and cut in 1-inch strips
1 tablespoon oil
1 (12 ounce) can Spam, cut in 1-inch strips
1 (8 ounce) can sliced water chestnuts, drained

Steps:

Add sweet and sour sauce mix to one cup of pineapple liquid in bowl; stir well and set aside.
In large skillet, saute onion and green pepper in oil over medium heat 4 minutes, stirring constantly.
Add spam strips and water chestnuts; cook 1 minute.
Add sweet and sour sauce and pineapple to skillet.
Bring to boil and cook for 1 minute.

Nutrition Facts : Calories 370.2, Fat 26.5, SaturatedFat 8.8, Cholesterol 58.8, Sodium 1157.4, Carbohydrate 22.4, Fiber 3.4, Sugar 9.3, Protein 12.6

TEXAS YUM YUM

Texas Yum Yum image

My mother is the master at making this every Thanksgiving, and it is my favorite dessert that she makes. I like this days after its made, and I like to sneak some in a cup for a midnight snack...you can't have just one bite!

Provided by AlainaF

Categories Dessert

Time 12h20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package cream cheese
1 (3 1/2 ounce) box instant chocolate pudding mix
1 (3 1/2 ounce) box instant butterscotch pudding mix
2 (16 ounce) containers Cool Whip
1 1/2 cups chopped pecans
1 1/2 cups flour
1/2 cup margarine, melted
1 cup powdered sugar
3 cups milk

Steps:

Preheat oven 350 degrees.
Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust.
Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes.
In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out.
Spread over crust.
In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens.
Spread over cream cheese layer.
Spread the other container of cool whip over top of pudding mix.
Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.

Nutrition Facts : Calories 632, Fat 45.5, SaturatedFat 24, Cholesterol 29.4, Sodium 313.4, Carbohydrate 52, Fiber 2, Sugar 33.8, Protein 7.2

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