INGREDIENTS

Ingredients

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 ounce) package graham cracker squares
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Nutritional Information
Amount Per Serving  Calories: 395 | Total Fat: 14.2g | Cholesterol: 4mg

Hale Indian River Groves is located in Indian River County near Vero Beach and Wabasso, the very heart of the famous Indian River Citrus Belt — a relatively small but premier citrus producing area in Florida. Hale Groves is fortunate to have a special combination of rich soil, ample water supply, and moderate climate – very rarely reaching a freezing temperature. All this, combined with our modern grove management, are contributing factors that make our oranges and grapefruit the juiciest and best tasting you will find. We have the freshest and best tasting Florida has to offer… Guaranteed!

Ingredients

• Crust:
• 1  cup  packaged chocolate cookie crumbs (such as Oreo)
• 2  tablespoons  sugar
• 1  tablespoon  butter or stick margarine, melted
• Cooking spray
• Filling:
• 3  (8-ounce) blocks fat-free cream cheese, softened
• 1  (8-ounce) block 1/3-less-fat cream cheese, softened
• 1  (8-ounce) carton low-fat sour cream
• 1 1/2  cups  sugar
• 1 1/2  cups  mashed ripe banana
• 3  tablespoons  all-purpose flour
• 2  teaspoons  vanilla extract
• 4  large eggs
• Toppings:
• 1/3  cup  canned crushed pineapple in juice, drained
• 1/3  cup  strawberry sundae syrup
• 1/3  cup  chocolate syrup
• 1/4  cup  chopped pecans, toasted
• 16  maraschino cherries, drained

Preparation

Preheat oven to 325°.

To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.

Nutritional Info

Calories:

317 (30% from fat)

Fat:

10.6g (sat 4.6g,mono 3.7g,poly 1.5g)

Protein:

10.7g

Carbohydrate:

45g

Fiber:

1g

Cholesterol:

81mg

Iron:

1.2mg

Sodium:

393mg

Calcium:

158mg

Direct Wines travels the world searching for the best wines from top vineyards and family operated wineries.

Crust:
2 c Low-fat graham cracker crumb
1/4 c Margarine; melted

Filling:
14 oz Caramel candy
5 oz Evaporated skim milk
16 oz Fat-free cream cheese
1/2 c Granulated sugar
1 ts Vanilla
2 Egg whites; whipped
1/2 c Semisweet chocolate chips

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and margarine in a small mixing bowl. Press into prepared pan. Bake for 10 minutes; set aside. In 1 1/2-quart heavy saucepan, melt caramel candy with milk over low heat, stirring frequently, until smooth. Pour over crust. To prepare remaining filling ingredients, combine cream cheese, sugar, vanilla, egg whites, and chocolate chips. Pour over crust. Bake for 40 minutes. Loosen cake from rim of pan. Cool.

Ingredients

• 2 cups evaporated milk
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1 egg, beaten
• 2 tablespoons butter
• 3 1/2 cups cubed Cheddar cheese
• 1 (8 ounce) package macaroni

Directions

1. Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.

Nutritional Information

Amount Per Serving  Calories: 378 | Total Fat: 23.3g | Cholesterol: 95mg

Ingredients

• 1 cup reduced sodium chicken broth
• 3/4 cup orange juice
• 1/4 cup ketchup
• 1/4 cup unsweetened pineapple juice
• 3 tablespoons packed brown sugar
• 3 tablespoons lime juice
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger root
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon rum extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 8 (4 ounce) beef tenderloin medallions

Directions

1. In a small bowl, combine the first 13 ingredients; mix well. Pour 2 cups into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
2. If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from steaks. Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness, brushing occasionally with reserved marinade.

With 7 major brands of bottled water across the United States (Alhambra, Kentwood Springs, Crystal Springs, Sparkletts, Hinckley Springs, Sierra Springs and Belmont Springs) these respected, highly recognizable and high quality water brands you are sure to love us.