Spiced Pineapple Pumpkin Delight Recipes

PINEAPPLE DELIGHT

Steps:

• Dissolve the jelly in the hot water and allow to cool.
• Combine jelly and strained pineapple.
• Add the beaten evaporated milk and egg whites.
• Pour into serving bowl or jelly mold.
• Refrigerate until set.

PUMPKIN DELIGHT

Steps:

• In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
• Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

SPICED PINEAPPLE PUMPKIN DELIGHT

Steps:

• In a small bowl, whisk together the gelatin and apple juice. Place bowl in a larger bowl with hot water and stir until gelatin is dissolved.
• Blend together the pumpkin, spice, sugar, honey and gelatin mixture.
• Spread 1/4 of the mixture in the bottom of custard cups. Top with 1/4 cup pineapple; repeat layers. Chill for 1 hour before serving.

PINEAPPLE CHICKEN DELIGHT

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish.
• Place the chicken in the baking dish. Arrange pepper, potatoes, and pineapple around chicken. Pour the reserved pineapple juice over all, and top with barbeque sauce.
• Bake 1 hour in the preheated oven, or until chicken juices run clear and potatoes are tender.

PUMPKIN DELIGHT

Steps:

• Mix margarine, sugar, graham cracker crumbs.
• Press into a 9x13-inch pan.
• Beat cream cheese until smooth.
• Add 12 oz Cool Whip until blended; spread over crust.
• Make pudding with ½ of the milk called for on the box.
• Mix well with pumpkin and cinnamon.
• Spread over first layer.
• Spread cool whip over pumpkin layer and sprinkle with nuts.
• Refrigerate until cold.

PINEAPPLE DELIGHT

Steps:

• In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm. , In a bowl, combine gelatin and water; stir until dissolved. Cool to room temperature. In a blender, combine the cottage cheese and sugar substitute; cover and process until smooth. Slowly add gelatin mixture and blend until smooth. Pour into crust. Refrigerate until firm. , Meanwhile, in a saucepan, combine cornstarch and water until smooth. Add pineapple. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool to room temperature. Spread over gelatin layer. Refrigerate for at least 1 hours before serving.

PUMPKIN PINEAPPLE CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread corn and pineapple onto a baking sheet.
• Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
• Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
• Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.

ORANGE PINEAPPLE DELIGHT

Steps:

• Drain pineapple, reserving juice; set pineapple aside. Add enough water to reserved juice to equal 3/4 cup. In a saucepan, combine the pudding mix, milk powder, orange juice and juice mixture. Cook and stir until mixture comes to a full boil. Remove from the heat; stir in coconut extract. Cool for 5 minutes. Stir in marshmallows until melted. Fold in pineapple. Transfer to four individual serving dishes. Cover and refrigerate for 2 hours. Garnish with whipped topping and coconut.