Garlic Sautéed Asparagus

Prep: 5 min/ Total Time: 16 min/ Makes: 4-6 servings

1 bundle asparagus, bottom ½-inch to 1-inch cut off
2 tsp. garlic salt
2 Tbsp. butter or margarine

Melt butter in medium-sized skillet over medium high. Add asparagus and sprinkle with garlic salt. Sautee asparagus for 11 minutes or until tender-crisp.

Stuffed French Bread

Prep: 10 min/Total Time:25 min/ Makes: 6 servings

1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 tsp. chopped garlic
¼ red onion, chopped
1 can (10 ¾ oz) cheddar cheese soup
1 Tbsp. Italian seasoning
1 Tbsp. Dijon mustard
1 Tbsp. teriyaki Sauce
1/4 tsp. Macey’s blend seasoning -OR-steak seasoning
1 loaf French Bread, cut in half length wise
1 lb lean ground beef
1 cup Italian blend shredded cheese

Preheat oven to 350° F. In a small skillet sauté bell peppers, garlic, onion, Italian seasoning, Dijon mustard, teriyaki sauce, and Macey’s Blend Seasoning until onions are tender. In a large skillet brown hamburger, drain grease. Add cheddar cheese soup and garlic, onion mixture to hamburger. Bring to simmer and mix until well blended. Remove insides of bread from crusts and add piece to hamburger mixture, mix well. Divide hamburger mixture evenly filling both crusts of bread. Sprinkle Italian cheese evenly over both loaves. Place bread on a jelly roll pan or cookie sheet bake 10-15 min. or until cheese is melted and crust is browned. Slice width wise into pieces.

Summer Berry Punch

Prep: 10 min/ Total Time: 10 min/ Makes: 10-12 servings
Recipe by: M.R.

1 can (46oz.) Dole pineapple mango juice
1 bottle (64oz.) Langers mango carrot juice OR V8 Splash peach mango juice
1 bottle (64oz.) Hawaiian Punch Fruit Juicy Red Juice
*optional 1 of each mango, pineapple, and papaya; each peeled, cored, and cubed

Shake all juices well in containers before opening. In large punch bowl combine all juices. Let chill in fridge before serving. Garnish with mango, pineapple and papaya just before serving.

Stuffed Pineapple Chicken

Prep: 10 min/Total Time:15 min/ Makes: 6 servings
Recipe by: M. R.

12 oz. pre-cooked chicken, diced
1 can (20oz.) pineapple chunks, drained
5 tsp. creamy Caesar dressing
1 tsp. Dijon mustard
1-1/2 Tbsp. mayonnaise
1-1/2 Tbsp. pineapple salsa or mango salsa
3 Tbsp. each of diced red onion, diced green bell pepper, and diced red bell pepper
¼ tsp. each of season salt, ground basil leaves, dried rosemary leaves, and dried marjoram leaves
salt and pepper to taste

In medium mixing bowl combine all ingredients and stir until well blended.

*Optional presentation: Take a fresh pineapple and slice lengthwise, leaving the leaves intact. In one of the pineapple halves, remove fruit from rind (you can use this fresh pineapple to substitute for the canned pineapple chunks) Place chicken mixture inside pineapple half and serve.

Crock Pot Sweet & Sour Chicken

Recipe By: K.A.

Prep: 10 min/Total Time: 5 hours /Makes: 5-6 servings

1 can (20 oz.) crushed pineapple, drained
5-6 lbs. chicken breasts, cubed, or chicken tenders
1 bottle World's Harbor Sweet and Sour Sauce

Place chicken in crock pot on high for 2 hours. Carefully drain juices; add pineapple and sauce. Continue cooking for 1-2 hours or until chicken is cooked through. Serve over rice or vegetables.

Honey Lime Fruit Toss

Recipe from: dole.com
Prep: 10 min/ Total Time: 15 min

1 can (20 oz) Dole Pineapple Chunks
1 can (11 oz) Dole Mandarin Oranges, drained
1 large Dole Banana, sliced
1 Dole Kiwi fruit, peeled, halved and sliced
1 c. Dole strawberries, quartered
¼ tsp. grated lime peel (optional)
2 Tbsp. fresh lime juice
1 Tbsp. honey

Drain pineapple; reserve ¼ c. juice. Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in large serving bowl. Stir together reserved pineapple juice, lime peel, lime juice and honey in a small bowl. Pour over salad; toss to coat.

Baked Coconut French Toast

Recipe from: tasteofhome.com
Prep: 5 min/Total Time: 20 min

12 eggs
1-1/4 cup milk
2 teaspoons sugar
1 tsp. cinnamon
1 loaf Texas toast style bread
1 (7oz.) package flaked coconut
maple syrup

Preheat oven to 475ºF. Meanwhile, in a large shallow dish beat together the eggs, milk, sugar, and cinnamon. Place coconut flakes in a separate shallow dish. Dip each slice of bread into egg mixture on both sides. Then, coat each slice with coconut flakes on both sides, and lay in a single layer in a greased baking dish. Bake 5 minutes on each side or until golden and cooked through. Serve with syrup.