Mango Salsa - Melody Aanderud

Mango Salsa
brought by Melody Aanderud

1 mango- chopped
1/2 red large red onion
1/2- 3/4 cup cilantro
2 large tomatoes
2 limes - squeeze juice over above ingredients
1/4 t salt
1/8 t pepper
1/4 t season salt

Fresh Peach Pie - Erin Walker

Fresh Peach Pie
brought by Erin Walker

1 c. water
1 c. sugar
4 Tb cornstarch
2 Tb lemon juice
¼ c. butter
4-5 sliced peaches

Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add fresh sliced peaches and put in pre-cooked pie crust.

Brazil Limeaid - Melody Aanderud

Brazilian Limeade

brought by Melody A.

2 limes

½ c. sugar

3 T. sweetened condensed milk

3 c. water

4-5 strawberries (fresh or frozen)

4-5 mango pieces (if frozen, thaw slightly in microwave)

Ice

Wash limes and cut off ends. Slice into quarters. Put limes (with peel still on), sugar, milk, water, strawberries and mango in blender or smoothie maker. If you have room, you can add ice, or just serve over ice. Pulse the blender (do not blend) until the chunks are about dime size. Strain juice into a pitcher and throw away chunks. Slice a lime and let float on top. (Variation: double everything except sugar.)

Yogurt Smoothie - Danyal Niedermeyer

Yogurt Smoothie
brought by Danyal Niedermeyer

Frozen strawberries
Frozen bananas
Lowfat vanilla yogurt, about 1/2 cup
Lowfat milk (amount depends on how thick you want the smoothie)
2 T. honey
1 tsp vanilla
Lowfat vanilla icecream/frozen yogurt, about 2 cups (again depending on thickness)
Ice cubes

Puree in food processor until smooth.
You can add other fruits like blueberries, raspberries, etc, to try something new.
Use frozen fruit to create the frozen smoothie texture.

**This recipe can be adapted depending on the dominant flavors of fruit that you want and the thickness & texture you desire for the smoothie.

Strawberry Dessert Biscuits - Christina Dixon

Sara's Strawberry-Lime Shortcakes with Coconut Cream

brought by Christina D. 

1 recipe Baked Scones, You could also use a store-bought angel food or pound cake

4 C sliced fresh strawberries
½ C white sugar
4 T lime juice (about 2 limes)

For the Coconut Whipped Cream:
1 C whipping cream
½ C powdered sugar
2 t coconut extract 
½ t vanilla extract

¾ C toasted coconut

Mix sliced strawberries, sugar, and lime juice. Stir well and set aside. Stir occasionally over about 15 minutes. You want the sugar to dissolve and form a light syrup. 

For the cream, place whipping cream in a bowl and beat with an electric mixer for about one minute. Slowly add in powdered sugar, and both extracts. Continue beating until soft peaks form.

Split scones in half (or slice angel food or pound cake) and layer on strawberry-lime mixture. Include some of the syrup. Place top half of scone on top and top with a generous dollop of the coconut whipped cream. Finally sprinkle with toasted coconut.

This serves about six, but it could be more or less depending on how what size you make them.

 

Baked Scones

1/3 C real butter
1 ¾ C Flour
3T sugar
2/1/2 t baking powder
¼ t salt
1 egg, beaten
4-6 T milk

Heat oven to 400 degrees.

Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbs.

Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. I almost always need the full 6T of milk.
Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar. 
Cut into 6 wedges and separate on a cookie sheet. Bake 10-12 minutes. The tops shouldn't be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them

Original KFC Coleslaw - Chantel Miller

Original KFC Coleslaw
brought by Chantel Miller

1 cabbage, diced

1/4 c. carrots, diced

2 Tb onions, diced finely

1/2 c. sugar

1 tsp salt

1/2 c. sour cream

1/2 c. miracle whip

2 Tb vinegar

2 Tb vegetable oil

Mix together cabagge, carrots, onion, sugar and salt. Set aside. Combine all other ingredients in another bowl. Then toss dressing with cabbage mixture. Chill atleast 1 hour before serving.

Snickers Salad - Beth Gold

Snickers Salad
brought by Beth Gold

7-9 apples peeled cored and chunked
4 snickers bars chunked
2 c whipped topping
2 c vanilla yogurt

Stir together and chill.

Brocolli Salad - Leah Tobey

Broccoli Salad
brought by Leah Tobey

Chop and toss together:
2 bunches broccoli
1 small head cauliflower
2 bunches green onions
1/3 c. raisins
1 lb. crispy bacon, crumbled (SEE BELOW*)
grated or cubed cheese (if desired)

Dressing:
1/2 c. Mayonnaise
2 Tbsp. vinegar
1/3 c. sugar

Mix and toss with the salad. (I like it freshly made, others enjoy it after it has marinated for a day in the fridge.)

RECIPE SUBSTITUTIONS I LIKE:
*Use a ~3 oz package of REAL BACON PIECES so there's nothing to cook!!
Plus it's less fat and calories!*
*Use finely chopped SWEET OR RED ONIONS instead of green.
*Add lots more raisins, preferably WHITE RAISINS.
*If you only have hard black raisins, soak them for 15 minutes or so to
plump them up before adding to the salad
*Try using broccoflower (lt. green) or fiestaflower (orange) for an even
more colorful salad!

Vegetable Pizza - Chantel Miller

Vegetable Pizza
brought by Chantel Miller

2 packages crescent rolls, rolled out and baked
1 8-oz block cream cheese
1 medium tub sour cream
1 package dry ranch dressing mix
broccoli
cauliflower
tomatoes
carrots
green pepper
cheese

Mix cream cheese, sour cream, & dry ranch together. Spread on cooled crescent dough. Cover with vegetables (any that sound good to you) and top with cheese (cheddar or mozzarella).

Mini Pecan Muffins - Erin Walker

Mini Pecan Muffins
brought by Erin Walker

1 c. packed brown sugar
¾ - 1 c. flour
1 c. chopped pecans
2/3 c. butter (no substitute) – melted and cooled
2 eggs, beaten

Stir the brown sugar and flour together; add chopped pecans. Combine eggs and butter and mix well. Stir into flour mixture just until moistened. Grease and flour mini muffin tins. Fill 2/3 full. (That’s important. If you put more batter in the cups, the muffins will rise over the lip and become difficult to remove from the tins.) Bake at 350° for 15-17 minutes. Makes 2 ½ dozen mini muffins. (*I used a scant cup of flour.)

Tahitian Smoked Salmon Mango Sushi Roll - Melody Aanderud

Tahitian Smoked Salmon Mango Sushi Roll
brought by Melody Aanderud

4 sheets Nori
3 c. Sushi Rice (sticky rice recipe below), prepared
8 tsp sesame seeds
1-2 cucumber, think lengthwise slices
2 oz smoked salmon
2 oz mango stips
1 oz cream cheese
½ oz green onions

Makes 4 rolls (32 pieces)
Cover a rolling mat with a sheet of plastic wrap, folding it over edges and attaching it to the back of mat. Turn mat over so plastic covered side is facing down.
Lay 1 nori sheet on rolling mat. Use about ¾ c. rice to cover nori sheet, starting with a ball of rice at bottom and then spreading it out. Cover nori with rice right up to the edges.
Spread about 2 heaped teaspoons sesame seeds over rice, using back of a teaspoon.
Pick up rice-covered nori by corners, quickly turn it over and place upside down on bamboo rolling matt.
Add smoked salmon. Place sliced mango along center of nori. Add cream cheese and green onions.
With your hands held over base of mat and pressing in on ingredients with your fingers as you go, roll mat over ingredients, leaving ¾ inch of nori visible at far end of nori end of roll. Press gently to mold roll together. Lift up mat, roll back a little, then roll forward to join nori edges. Use gentle pressure to firm and mold completed roll into shape, either round, oval or square.
Using a sharp knife, cut each roll in half, then cut two halves in half again. Then cut four quarters in half to make 8 equal sized pieces. Cut gently to maintain shape.
Serve Sushi with Soy Sauce and Wasabi

Sticky Rice
Makes enough for 6 rolls

2 cups short grain jasmine rice
2 cups water
1 tsp salt
1/3 cup rice wine vinegar

1 Wash rice in a colander until the water is clear about 3-5 minutes
2. Place in a covered pan and add the water. Cover and bring to a boil over high
3. Reduce heat to medium and boil for 5 minutes, then reduce to low and continue boiling for 15 minutes. Do not remove the lid while cooking. Remove from heat and cool while combining the salt and vinegar.
4. Slowly cut the vinegar into the rice, coating all of the rice. Allow the rice to cool until it is cool enough to touch.
5. When working with this sticky rice, keep a bowl of ice water nearby to dip your fingers in. This will make the process of rolling the sushi much easier.

Rosemary & Chicken Pizza Pinwheels - Anona Davis

Bacon-wrapped Water Chestnuts - Ina Lewellyn

Artichoke Dip - Ina Lewellyn

Black Bean and Corn Wonton Cups - Christina Dixon

Black Bean and Corn Wonton Cups
brought by Christina Dixon; recipe from Betty Crocker

36 wonton skins
2/3 cup Old El Paso Thick 'n Chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) Green Giant whole kernel corn, drained
1 can (15 oz) Progresso black beans, drained, rinsed
1/4 cup sour cream
Cilantro sprigs, if desired

1. Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

Prep Time:25 min
Start to Finish:35 min
Makes:36 appetizers

URL to the recipe online: http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34795&Source=SearchResultPage

Strawberry Lemonade - Sydney Young

7 Layer Dip - Janese Hendricks