Fairy Salad

1 cup cream
1 t vanilla
powdered sugar to taste
zest of one lime
1 lb strawberries, sliced
1 carton raspberries
4 containers (4 oz) strawberry yogurt
Whip cream, vanilla, and sugar. Add zest, yogurt, and fruit.
Chill until serving. My daughter calls this "FAIRY SALAD"
because the fairies love to eat fruit and cream!!

Fudge Stripes Cookie Salad

My MIL gave me this recipe and it is so yummy! This is the one I made for Christmas Eve!

1 pkg. Keebler Fudge Stripe Cookies (off brands don't seem to work as well)
1 lg. pkg. INSTANT vanilla pudding
2 lg. cans each
Mandarin Oranges (drained)
Pineapple Tidbits (drained) Not crushed pineapple
1 C. buttermilk
12 oz. Cool Whip (sometimes I even add more if there is left over in the carton).

Mix pudding mix with 1 C. buttermilk and stir with wire whip etc. Mixture will be kinda lumpy until Cool Whip is added. Fold in thawed Cool Whip. Blend until smooth and add drained fruit. Break up cookies and add at the very last before serving as the cookies will get soggy.

Baked French Toast Casserole

This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious!

Casserole:

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.

Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.

Orange and Arugula Salad with Marmalade Dressing

Mindy Powell
Adapted from Rachael Ray show

1 tablespoon orange marmalade
1 lemon (juice and zest)
3 tablespoons EVOO – Extra Virgin Olive Oil
Salt and pepper to taste
3 oranges, skin and white outer pith removed, then sliced into 1/4 inch rounds
5 cups arugula (or mixed fancy greens)
Whisk together the marmalade, lemon juice and zest, salt, pepper, and EVOO. I let people make their own salad by arrange arugula and orange discs on plate and drizzle with dressing.

Frozen Mint Herbal Tea Strawberry Lemonade

The PERFECT Summer Tea Party Drink!!
4 cups water
6 mint herbal tea bags
1 can frozen raspberry lemonade
1/2 cup sugar, (or to taste)
1 package frozen strawberries (sweetened)
10 ice cubes
In the morning or the night before, heat 4 cups water to boiling. Add the mint tea bags and let sit for 5 minutes. Take bags out and put tea in the refrigerator for at least 2 hours. Mix raspberry lemonade, but use only 2 ½ cans of water. In a blender, place ice cubes, 2 cups of tea, the frozen strawberries and sugar. You can start with 1/4 cup of sugar and then add more as you blend. As the ingredients blend, you may need to add more tea if it gets to thick to process. When the mixture is well blended, pour into the lemonade. Serve immediately for a slushy drink. You can add more ice if you want it really slushy, but then decrease the water when making up the lemonade.

Strawberries and Cream Dessert Squares

Crust
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired


Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Strawberry Spinach Salad (the best!)

1 package Baby Spinach leaves
1 chopped head of Romaine Lettuce
1 half chopped Purple onion
1 bag Almond Accents Toffee Flavored (Found in produce section)
2 Cups Strawberries cut up in fourths
Mix altogether

We topped our Salad with T.Marzetti Poppyseed Dressing which is found in the cooler by the produce along side the Lighthouse Dressing.

You could add cooked chicken pieces and crumbled bluecheese.

Grilled Pineapple with Nutella (Soooo Good!)

Grilled Pineapple with Nutella
2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts

Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

Crepes Jordan

If you know Jordan, then you know he loves crepes! This is a yummy recipe that Jordan changed a little to make it his own! (I know, I'm lucky-I found a man that likes to cook like my Dad!) We put cream cheese and rasberry jam inside of them and powdered sugar on top! I think fresh fruit and whipped cream would be fabulous too!

1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbsp butter, melted
1/8 cup sugar (if desired)
desired toppings

1. Whisk together flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour batter onto griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook crepe for about 2 minutes or until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with your choice of toppings!

Lemon Cheesecake

Lemon Cheesecake

CRUST
5 ounces Nabisco's Barnum's Animal Crackers
3 tablespoons sugar
4 tablespoons unsalted butter, melted and kept warm
FILLING
1 1/4 cups (8 3/4 oz.) sugar
1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream

LEMON CURD
1/3 cup juice (from about 2 lemons)
2 large eggs plus 1 large egg yolk
1/2 cup (3 1/2 oz.) sugar
2 tablespoons cold butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch of salt

FOR THE CRUST
Adjust an oven rack to the lower-middle position and preheat the oven to 325F. In a food processor, process the animal crackers until you have fine crumbs. You should have about 1 cup. Add in the sugar and pulse. In a steady stream, add the butter while pulsing, about 10 1-second pulses. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown. The instructions say 15 to 18 minutes, but mine was done at about 12 minutes, so keep an eye on it. Cool on a wire rack to room temperature. When cool, wrap the pan with 2 18-inch square pieces of foil. Set the pan in a roasting pan.

FOR THE FILLING
Process 1/4 cup of the sugar and the lemon zest in a food processor until the zest is broken down and the sugar turns yellow. Transfer to a small bowl and mix in the rest of the sugar.

In a bow of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 5 seconds. With the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth - about 3 minutes. Scrape down the sides of the bowl as needed. Reduce the speed to medium low and add the eggs, 2 at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition. Add the lemon juice, vanilla and salt and mix to combine. Add the cream and mix until incorporated, about another 5 seconds. Give the bowl a final scrape and pour the mixture into the prepared springform pan. Fill the roasting pan with enough water to make it about halfway up the sides of the pan. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. The center should read about 150 degrees F. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the water bath in the oven for about an hour. Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit to room temperature for 2 hours.

FOR THE CURD
While the cheesecake is baking, heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. Whisk the eggs in a small bowl, then gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes. Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.

TO ASSEMBLE
When the cheesecake is cook, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better. To serve, remove the sides of the springform pan and cut into wedges

Mindy’s Fresh Lime Pie

Mindy Powell

6 to 8 limes juiced (approximately 1 cup lime juice)
1 (14-ounce) can sweetened condensed milk
1/2 cup sour cream
2 large eggs
1 graham cracker crust
zest of 2 limes
1 cup whipping cream (with powder sugar and vanilla to taste)

Zest two of the limes and reserve zest for garnish. Juice all limes and blend lime juice with the sweetened condensed milk and sour cream. In a separate container, beat the eggs, then add to the lime mixture and beat for 1 minute. Pour mixture into the graham cracker crust. Bake at 350 degrees for 10 minutes. Remove from the oven and put pie in fridge to cool. Top with real whipping cream and lime zest to serve.

Trifle

From the Kitchen of: Mindy Powell

INGREDIENTS
1 store bought angel food cake cut up into cubes
1 package strawberry and raspberry jell-o prepared and cut up into cubes
1 package prepared vanilla pudding
Fruit (Strawberries, Raspberries, Bananas) cut up
1 can cool whip or prepared whipped cream

INSTRUCTIONS
Layer ingredients in order; starting with cake, jell-o, pudding and then fruit until trifle dish is full. Top with whipped cream.

Nanny's Rainbow Salad

From the Kitchen of: Nanny

INGREDIENTS
1 cup marshmallows
1 cup coconut
1 can crushed pineapples, drained
2 cans mandarin oranges, drained
10 maraschino cherries cut in half
(pour some of the cherry juice into salad to color it!)
1 cup sour cream

INSTRUCTIONS
Mix all ingredients together and place in fridge for 12-24 hours before serving.

Mom's Favorite Apple Crisp

From the Kitchen of: Kathy Lowe

INGREDIENTS
6 large golden delicious apples
1 ½ cups brown sugar
1 cup flour
1 cup rolled oats
1 ½ tsp cinnamon
2/3 cup melted butter

INSTRUCTIONS
Preheat oven to 375 degrees. Peel and slice apples and layer in a 9x12 pan. Mix sugar, flour, oats, cinnamon and butter together and pour over apples. Bake at 375 for 30-35 minutes.

Mom's Birthday Applesauce Cake

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cups warm applesauce
2 tsp baking soda
½ cup shortening
2 cups chopped nuts
2 ½ cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp salt

INSTRUCTIONS
Preheat oven to 350 degrees. Warm applesauce in microwave. Mix together with rest of ingredients. Bake in floured bread pans for 1 hour at 350.

Fruit Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
8 oz cream cheese
7 oz marshmallow crème
1 tbsp orange juice
1 tsp grated orange rind
1/8 tsp ginger

INSTRUCTIONS
Beat all ingredients together and refrigerate.