Apple Coleslaw

2 cups shredded red cabbage
2 cups bagged coleslaw mix
1 small apple, cored and diced
1/2 cup reduced-fat mayonnaise
1/4 cup raisins
1/4 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 tablespoons apple cider vinegar
1/4 teaspoon salt (optional)


COMBINE cabbage, coleslaw mix, apple, mayonnaise, raisins, Juicy Juice, vinegar and salt in medium bowl; stir well. Cover; refrigerate for 30 minutes.

Ambrosia

3 cans (15 oz. each) chunky fruit cocktail, drained
1 can (11 oz.) Mandarin oranges, drained
1 cup miniature marshmallows
1 cup flake coconut
2 bananas, thinly sliced
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1 cup sliced fresh strawberries


COMBINE fruit cocktail, oranges, marshmallows, coconut, bananas and evaporated milk in large bowl. Refrigerate for 30 minutes. Stir in strawberries before serving

Fresh Fruit Salad

6 cups assorted fresh fruit (berries, grapes, sliced mango, strawberries and/or kiwifruit)
Juice from 1 lime
3 tablespoons Tropical Flavor NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 teaspoons finely chopped mint leaves


COMBINE fruit in large bowl. Add lime juice, Juicy Juice and mint; toss gently to coat. Refrigerate until ready to serve.

Nescafé Mexican Ice Cream

2 to 3 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
2 tablespoons warm water
1/2 gallon vanilla ice cream, softened
1 1/2 teaspoons ground cinnamon
1 cup chopped pecans

DISSOLVE coffee granules in warm water in small bowl. Combine ice cream, coffee mixture and cinnamon in large bowl. Mix until well incorporated. Fold in nuts.

PLACE ice cream in freezer for 10 minutes; remove and mix. Return to freezer for 10 to 15 minutes or until hardened. Scoop into individual ice cream bowls. Serve immediately.

SERVING SUGGESTION: Ice cream can be drizzled with Abuelita Chocolate Sauce (recipe follows) and garnished with chopped pecans.

ABUELITA CHOCOLATE SAUCE
(Makes 1 cup)

1 tablet (90 g) NESTLÉ ABUELITA Chocolate, chopped
1 can (7.6 fl. oz.) NESTLÉ Media Crema

COMBINE Abuelita and Media Crema in small saucepan. Heat over medium heat, stirring frequently, until melted and smooth. Serve over ice cream.

Rocky Road Cookie Cups

1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
3/4 cup mini marshmallows
1/4 to 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup chopped nuts or crumbled graham crackers

PREHEAT oven to 350° F. Grease 24 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down to make a deep well.

BAKE for 12 minutes or until edges have set (centers will be soft). While still warm, fill cookie cups with marshmallows, morsels and nuts. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan(s).

VARIATION: Use NESTLÉ TOLL HOUSE Refrigerated Oatmeal Raisin Cookie Bar Dough and replace morsels or nuts with chopped, dried fruit.

Ants on a Log

Ants on a Log

4 celery stalks
1 jar peanut butter
1 sm. Pkg. raisins

Cut celery into about 2 inch pieces. Spoon on some peanut butter and ad some raisins, and then have fun.

FRIED CHICKEN

3 to 4 lb of chicken parts
1to 1 1/2 cup of flour self-rising or plan
1tea. salt
1tea. pepper
1/4 tea. garlic powder (if you use garlic salt omit 1 tea. salt)
Oil or Shorting for frying

Wash chicken parts keeping wet. Start heating grease in frying pan about 1/4 inch deep on med heat. Mix together the flour, salt, pepper, and garlic powder in a shallow plate. While chicken is wet coat chicken with flour and gently place in hot grease, watch out for grease splatters.
Once the chicken is frying cover and leave alone for about 15-20 min. you only want to turn your chicken one time. After 15-20 min. check to see if it's brown enough for you to turn, then cover and fry on the other side another 15-20 min. When done place on a platter let set for about 10 min before serving this will let the meat rest and get juicy and also gives you time to finish your side dishes and the chicken to cool before eating.