Lemon Gelato

1 cup milk
1 cup sugar
5 egg yolks, lightly beaten
3 tablespoons grated lemon peel
3/4 cup lemon juice
2 cups heavy whipping cream

Directions
In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.

Cinnamon Caramel Swirl Bars

1 1/2 cup flour
2 teaspoons baking powder
2 teaspoons McCormick® Ground Cinnamon
1/4 teaspoon salt
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, melted
2 eggs
2 teaspoons McCormick® Pure Vanilla Extract 1 cup chopped pecans
1 package (14 ounces) caramels
1/4 cup milk

Preheat oven to 350°F.Mix flour,baking powder, cinnamon and salt; set
aside.Mix sugar, butter, eggs, vanilla and pecans in large bowl until
well blended.Add flour mixture; mix well.Reserve 1 cup of the batter for
later use.Spread remaining batter into lightly greased foil-lined
13x9-inch baking pan.Bake 15 mins or until firm. Microwave caramels and
milk in microwavable bowl on HIGH 2 to 3 mins or until caramels are
completely melted, stirring every min.Pour over baked layer in pan,
spreading to within 1/2 inch of edges.Drop reserved 1 cup batter by
spoonfuls over caramel layer.Cut through batter with knife several times
to marbleize.Bake 15 to 20 mins longer or until center is set.Cool in
pan on wire rack.Lift from pan; remove foil.Cut into 24 bars.

Chocolate Truffles

Yield: 5 Servings

1/2 c Heavy cream
1/2 c Sugar
1/4 c Raspberry or orange flavored
.. liqueur
6 oz Semisweet chocolate
2 oz Unsweetened chocolate
3/4 c Butter; cut into small
.. pieces
MMMMM--------------COATING---------------
1/2 c Cocoa powder
1/4 c Powdered sugar
Finely ground blanched
.. almonds

Combine the cream, sugar and liqueur in a heavy bottomed saucepan.
Bring to boiling; boil for 1 minute, stirring to dissolve sugar. Remove
from heat, add both chocolates and stir until completely melted and
smooth. Let stand for 10
minutes or till just warm to the touch. Add butter and stir until
melted. Pour into a nonaluminum shallow baking dish, about 9X9X2 inches.
Cover and refrigerate until completely chilled. Scoop out
balls about 1" in diameter with a melon baller. Roll quickly between
palms to form smooth balls. The heat of your hands will melt truffles,
so work quickly. If mixture melts too much, chill 5
minutes in refrigerator.

To coat:

Sift together cocoa powder and powdered sugar onto a paper plate.
Place ground nuts on another. Roll truffles in either chocolate or nuts
to cover. Place in individual candy wrappers. Truffles can be stored in
the refrigerator for up
to three weeks.

Chocolate Pecan Pralines

Yield: 24 Servings

1 1/2 Sticks unsalted butter
1 c Sugar
1 c Packed, light brown sugar
1 c Milk
1/2 c Heavy cream
1 c Coarsely chopped pecans
2 c Whole pecan halves
2 tb Vanilla extract
1 1/2 c Semisweet chocolate chips

NOTE: Chocolate chips should be chilled.

Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refrigerated until just before needed.) You will need a large, heavy-bottomed aluminum pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet. Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. cook 5 minutes, whisking constantly. reduce heat to medium, and continue cooking and whisking 10 minutes. Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower the heat.) Stir in vanilla. then immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter. Stir quickly and just enough to cover some of the chips with batter but not enough to allow the chips to melt. Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick. repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly.

Freezer Pickles

2 quarts cucumbers, thinly sliced
2 onions, sliced
2 tablespoons salt
1 cup white vinegar
3/4 cup sugar

PREPARATION:

Mix Cucumbers and Onions together and sprinkle with salt; mix well and let
stand 2-3 hours. Rinse and drain well.

Mix Vinegar and Sugar until sugar is dissolved. Put cucumbers and onions in
freezer containers or freezer bags; pour vinegar and sugar mixture over
cukes and onions.

Freeze 3 weeks before eating, the longer you let them sit the sweeter the
pickles. Thaw in refrigerator or in cold water.

Burger Bundles

1 lb. ground beef
1/3 cup evaporated milk
1 1/4 cup prepared herb-seasoned stuffing mix
1 10-oz. can cream of mushroom soup
1 T. catsup
2 tsp. Worcestershire sauce

Mix beef and milk; divide into 5 patties. Pat patty into a 6-inch circle.

Mix stuffing according to package directions. Spoon 1/4 cup stuffing into patty. Draw edges up over stuffing and seal. (Make it form a large ball.) Place patties into baking dish, at least 2 inches apart.

Combine soup, catsup and Worcestershire sauce, and bring to a boil. Pour over meat.

Bake uncovered at 350 degrees for 45 minutes.

Pepperoni Rolls

12 Rhodes™ Dinner Rolls or 1 loaf Rhodes™ White Bread Dough, thawed
to room temperature
3 tablespoons pizza sauce
1 teaspoon oregano
1 1/2 tablespoons fresh basil
4 ounces pepperoni
1 cup grated mozzarella cheese
Parmesan cheese
Directions:
Spray board or counter with non-stick cooking spray. Roll combined rolls
or loaf into 12x16-inch rectangle. Spread sauce over dough and sprinkle
with oregano and basil. Top with pepperoni and cheese. Starting with
long side, roll up jelly-roll style. Cut into 12 rolls. Place in a
sprayed 9x13-inch baking pan. Sprinkle rolls with Parmesan cheese. Cover
with sprayed plastic wrap. Let rise until double in size. Remove wrap.
Bake at 350°F for 15-20 minutes. Serve warm.

Peppered Pork With Chive Sauce

4 boneless pork loin chops, cut 3/4-inch thick
1 teaspoon coarsely ground tri-colored peppercorns or black peppercorns
2 teaspoons cooking oil
1/4 cup water
3 tablespoons dry sherry or chicken broth
1 3-ounce package cream cheese with chives, cut up
Snipped fresh chives (optional)
Directions
1. Sprinkle both sides of pork chops with pepper, rubbing it lightly into the pork. In a 10-inch skillet cook pork in hot oil for 8 to 10 minutes or until juices run clear and an instant-read thermometer inserted in center of chop registers 155 degrees F, turning halfway through cooking. Remove pork and keep warm.

2. For sauce, carefully add the water to the hot skillet. Add sherry or broth to skillet and heat until bubbly. Add the cream cheese. Using a wire whisk, heat and whisk over medium heat until the cream cheese is melted. Transfer warm pork to 4 dinner plates. Spoon sauce atop pork. If desired, sprinkle with snipped chives.
Makes 4 servings.

Serving Suggestion: Steam or microwave quartered new potatoes and green beans, then drizzle with lemon juice. Serve glasses of apple cider with dinner.

Peach Cobbler Bread

Ingredients

1/3 cup butter, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peeled peaches
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans

TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar
Directions

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans.
Pour into a greased 9-in. x 5-in. loaf pan.
Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf.

Crockpot Bananas Foster

Bananas Foster is traditionally served flaming over ice cream. I
wouldn't recommend flaming this in the crockpot! Serve it over ice cream
(try butter pecan) or angel food cake or pound cake.

4 T. butter
1/2 cup brown sugar
1 tsp. cinnamon
6 bananas, sliced
1/4 cup rum

Place butter and brown sugar in a 3-1/2 to 4 quart crockpot, cover, and
turn on LOW. Let butter melt for 10-20 minutes, then stir to combine.
Add cinnamon, bananas, and rum; turn gently through the brown sugar
syrup. Cover and cook on LOW for about 1 hour until bananas are glazed
and softened. Spoon sauce over pound cake and top with whipped cream or
french vanilla ice cream. Serves 6

Candied Cranberries

1/2 cup sugar
1/2 cup water
1/2 cup cranberries
Select firm, red cranberries. Prick twice with needle. Boil sugar in
water until it spins a thread. Put in cranberries and cook gently until
syrup jellies when tested from the tip of a spoon. Remove berries one at
a time and place on wax paper. Let stand until dry. Dip the berries in
granulated sugar.
This makes approximately 25. They are decorative and can serve as an
excellent garnish.

Greek Garden Salad

2 large tomatoes, chopped
3/4 c. chopped cucumber
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1/2 c. crumbled feta cheese
1/4 c. thinly sliced green onions
1/4 c. sliced ripe olives (black)
1/2 c. Italian salad dressing
1/8 t. dried oregano


In a bowl, combine tomatoes, cucumber, green and red peppers, cheese, onions and olives. Add salad dressing and oregano; ross to coat.

Makes 6 servings.

Crock Pot Potatoes

16 oz carton sour cream
2 tablespoon butter; melted
1/4 cup chopped onion; or 1 tblsp dry
1/4 cup water
2 cans cheddar cheese soup
6 medium size potatoes; peeled/cut in chunks

Combine sour cream, butter, onions, water and soup in
crock pot. Mix in the potatoes. Cook on low setting 6
hours or until potatoes are done.

Chicken BBQ Sauce

1 cup vinegar

1 cup water

2 1/4 tablespoons salt

1 tablespoon Worcestershire Sauce

Combine all ingredients in saucepan and bring to boil. Brush sauce on
chicken while grilling.

Steak or Pork Marinade

1 1/2 cups salad oil

3/4 cup soy sauce

1/2 cup wine vinegar

1 teaspoon garlic powder

4 tablespoons Worcestershire sauce

2 tablespoons dry mustard

1/3 cup lemon juice

2 teaspoons salt

2 teaspoons pepper

Combine all ingredients and soak meat in marinade for 1 to 2 days before
grilling.

Dreamsicle Salad

1 small box flavored gelatin

1/4 cup sugar

1 cup boiling water

1/2 cup cold water

4 ounces cream cheese

1 (16 ounce) container frozen whipped topping, thawed

Dissolve gelatin and sugar in boiling water. Add cold water. Set in
refrigerator until partially congealed. Whip cream cheese well and gradually
add whipped topping. Add gelatin and mix well. Refrigerate.

Cauliflower Salad

1 head cauliflower, separated into florets

1 head lettuce, torn into bite-size pieces

9 slices bacon, cooked and crumbled

1 large sweet onion, sliced and separated into rings

1 cup Parmesan cheese, grated

Dressing:

1 3/4 cups mayonnaise

1/3 cup sugar

In large salad bowl, layer the cauliflower, lettuce, bacon, onion, and
cheese. Cover and chill several hours. Prepare dressing. When ready to
serve, pour dressing over salad and toss. Yield: 8 to 10 servings

Pickled Radishes

Makes 1 half pint

6 radishes the size of pin pong balls, sliced very thin (1 heaping cup)
1 large shallot cut into eighths
½ cup vinegar
½ cup sugar
½ teaspoon salt

Place the vinegar, sugar and salt in a small pot and heat over a medium low heat, stirring until the sugar dissolves. Add the radishes and shallots. Heat until the vinegar just begins to boil, and then remove from heat.

Pack into a sterilized half pint jar and refrigerate. Allow the radishes to cure one week before serving. You may have a little extra vinegar. I saved mine and used it in salad dressing.

Summer Squash Relish

5 pounds yellow summer squash

4 large onions

4 large green peppers, seeded

4 sweet red peppers, seeded

5 tablespoons pickling salt

Grind squash, onions, and peppers into bowl. Add pickling salt. Let stand
overnight. Drain and rinse well twice.

In stainless steel kettle, combine the following:

5 cups sugar

3 1/2 cups 5 percent vinegar

2 1/2 teaspoons celery salt

1 1/2 teaspoons ground turmeric

2 teaspoons pickling spice wrapped in cloth

Bring to a boil and boil 5 minutes. Remove spice cloth. Add drained veggies
to vinegar mix and bring to a boil. Put into jars and seal. Put jars in
water bath and boil 15 minutes. Remove jars and cool on wire racks. Yield: 7
pints

Layered Mexican Dip

1 (16 oz.) can refried beans
1/4 c. taco sauce
1 medium onion, chopped
1 (8 oz.) pkg. cream cheese (soft)
1/4 tsp. garlic
2 c. fresh or frozen guacamole
2 c. shredded lettuce
2 medium tomatoes, diced
2 c. shredded Jack cheese
2 c. shredded Cheddar cheese
black olives
jalapeno peppers

Optional:

sour cream
fresh salsa

Mix taco sauce and refried beans together. Spread refried beans in a round
2-inch deep dish. Mix onion, garlic and cream cheese together. Spread cream
cheese over refried beans. Spread guacamole over cream cheese. Sprinkle
lettuce and then tomatoes over guacamole. Sprinkle Cheddar and Jack cheese.
Garnish with black olives and jalapeno peppers. Sprinkle paprika on top.
Refrigerate for 2 hours before serving. Great for parties!

May spread in a ring with a hole in the middle for a dish of fresh salsa or
sour cream.

Fairy Food

1 cup white sugar
1 cup light corn syrup
1 tablespoon distilled white vinegar
1 1/2 tablespoons baking soda
1 (12 ounce) package chocolate chips (optional)

In a large saucepan over medium heat, stir together the sugar, corn syrup
and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310
degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into
cold water forms hard, brittle threads. Do not stir once the mixture begins to
boil.
While you wait for the sugar to come up to temperature, grease a 7x11 inch
baking dish. When the mixture reaches the hard crack stage, remove from heat,
and quickly stir in the baking soda with a long handled spoon; it will become
very foamy. Pour immediately into the prepared dish, and set aside to cool.
Cut into little pieces when cool.
If you wish to coat the candies with chocolate, melt the chocolate chips in
a metal bowl over a pan of simmering water, stirring occasionally until
smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces
of candy in chocolate, and place on waxed paper until set.

Crockpot Cheeseburger Sandwiches

1½ lbs. lean ground beef
½ tsp. garlic-pepper blend
1 pkg. pasteurized process cheese spread, (8 oz.) diced
2 Tbsp. milk
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
8 sandwich buns

In a large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain.

In a 3½ to 4 quart crock pot, combine cooked ground beef and all remaining ingredients

except buns; mix well.

Cover; cook on low setting for 6 to 7 hours. To serve: spoon mixture onto sandwich buns

Apple & Cheddar Tuna Pitas

SERVES: 4

2 cans (5 oz. ea.) tuna in water, drained and flaked
1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup finely chopped celery
1/4 cup diced apple
1/4 cup dried cranberries
1/4 cup coarsely chopped walnuts (optional)
4 slices cheddar or American cheese, cut up
2 Tbsp. finely chopped red onion (optional)
2 (8-in.) whole wheat or plain pita breads, halved

Combine all ingredients except pita breads in medium bowl. Evenly stuff pita breads with tuna mixture.

Raisin Peanut Clusters

1 c Semisweet Chocolate -- (6 oz)
1 cn Sweetened Condensed Milk -- (14 oz. )
ds Salt
1 c Seedless Raisins
1 c Shelled Roasted Peanuts
Melt chocolate in top part of double broiler over hot water. Add milk
and salt, cook for 10 minutes or until thickened. Stir constantly. Add
raisins and peanuts. Drop from tablespoon onto wax paper. Refrigerate
until firm. Makes about 20 clusters.

Glazed Apple Pan Pie

5 cups all-purpose flour
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1-1/2 cups shortening
2 egg yolks
2/3 cup ice water

FILLING:
14 cups thinly sliced peeled tart apples
4 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons milk

GLAZE:
1/2 cup confectioners' sugar
1 tablespoon water
1/8 teaspoon vanilla extract

In a bowl, combine flour, sugar, salt and baking powder. Cut in
shortening until crumbly. Beat egg yolks and water; add to flour
mixture, tossing with a fork until dough forms a ball.
Divide dough in half. Roll out one half to fit the bottom and up the
sides of an ungreased 15-in.x 10-in. x 1-in. baking pan.
Toss apples with lemon juice and vanilla; set aside. Combine sugars,
cinnamon and salt. Place half of the apples over crust; sprinkle with
half of the sugar mixture. Repeat; dot with butter.
Roll out the remaining pastry to fit top of pie; place over filling.
Seal and flute edges. Brush with milk.
Bake at 375° for 50-55 minutes or until golden brown. Cool for 10
minutes. Combine glaze ingredients; drizzle over pie.

Pumpkin Fudge

2 c Sugar
1/3 c Mashed pumpkin
1/4 ts Cornstarch
1/4 ts Pumpkin pie spice
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Butter
1 c Chopped pecans
Cook together sugar, pumpkin, cornstarch, spice and milk until it forms
a soft ball when dropped in cold water, or until mixture reaches 235F on
a candy thermometer. Add vanilla, butter and pecans. Beat until creamy.
Pour into a buttered plate and cut into small squares when nearly cool.

Bundt Cake 216 Ways

1 box (18.25 oz)` cake mix -- group A
4 large eggs
8 ounces sour cream
1 cup liquid group D
1/2 cup vegetable oil
item from group B
frosting from group C

Heat oven to 350 degrees F. In bowl of an electric mixer, beat cake
mix, eggs, sour cream, liquid, vegetable oil & item B 30 seconds on
low speed to combine. Beat 2 min on high speed, or until
smooth. Pour batter into a greased & floured 10-cup Bundt pan; bake
50 minutes or until a toothpick inserted in center comes out
clean. Let stand 10 minutes. Remove cake from pan; cool. Frost
cake with desired icing or frosting

CAKE MIX - GROUP A
devils food cake *
spice cake *
french vanilla *
orange *
caramel *
fudge *
gingerbread

GROUP B
2 TBSP orange zest *
1 tsp ground ginger *
1 tsp ground cinnamon *
1 tsp vanilla extract *
1/4 tsp almond extract *
1 tsp rum extract

FROSTING - GROUP C
chocolate *
caramel *
lemon *
cream cheese *
French vanilla *
chocolate sour cream *
chocolate mocha

LIQUID - GROUP D orange juice * water* lemonade

CHOCOLATE ORANGE BUNDT CAKE - devils food, orange juice, orange
zest Use a heavy glaze like a ganache or a thin chocolate cream
cheese. Decorate with manadarin oranges

If using canned frosting - in microwave oven on high power,
melt frosting with lid removed 30 seconds or until it becomes
liquid. Place cake on cooling rack over jelly roll pan. Pour melted
frosting over cake.

Baked Beef Emanadas

1 cup finely chopped red potato
1 cup finely chopped onion
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/2 pound boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1 tablespoon cornstarch
1 tablespoon cold water
36 won ton wrappers
Cooking spray
Fresh cilantro sprigs (optional)

Combine first 10 ingredients in a saucepan. Bring to a boil over medium
heat, stirring occasionally. Reduce heat; simmer 8 minutes or until
potato is done, stirring occasionally. Remove from heat. Cool.

Preheat oven to 400F. Place 2 baking sheets in oven for about 10
minutes.

Drain meat mixture in a colander over a bowl. Discard liquid. Finely
chop meat mixture with a knife, or place in a food processor, and pulse
2 times or until finely chopped. Combine cornstarch and water, stirring
with a whisk.

Working with one won ton wrapper at a time (cover the remaining won ton
wrappers with a damp towel to keep them from drying), spoon 1 tablespoon
beef mixture into center of each wrapper. Moisten the edges of each
wrapper with the cornstarch mixture. Bring 2 opposite corners together.
Pinch the points to seal, forming a triangle. Place filled wrapper on a
wire rack. Repeat the procedure with the remaining beef mixture, won ton
wrappers, and cornstarch mixture.

Remove the baking sheets from the oven; coat baking sheets with cooking
spray. Arrange the empanadas in a single layer on baking sheets. Coat
the empanadas with cooking spray. Bake at 400F for 8 minutes or until
golden, turning once. Garnish with cilantro, if desired. Makes 12
servings.

Mexican Orange Candy

1 cup sugar
1 1/2 cups rich sweet milk
2 cups sugar
Grated rind of 2 oranges
Pinch of salt
1/2 cup unsalted butter

Melt 1 cup sugar in a very large kettle while the milk is scalding in a double boiler. When the sugar is melted to a rich yellow, remove the kettle from heat and add the hot milk all at once stirring. It will boil up quickly so be sure to use a good sized kettle. Add 2 cups of sugar to this mixture, stirring until dissolved; cook without stirring until it forms an almost hard ball (248ºF). Just before it is done add grated orange rind, salt, butter and pecans. Beat until creamy, drop by spoonfuls on waxed paper or pour onto a buttered platter to cool.

Italian Beef

6 lb. rump roast
2 t. caraway seeds
1 bay leaf
1 clove of garlic
dash of oregano
1/2 c. water
2 large onions (quartered)
2 T. vinegar

Place all ingredients in crockpot. Cook on high for about 6 hours.
Remove roast from crockpot and let cool. To the juice add 3 green
peppers (quartered) and 3 cups of water. When roast is cool, slice
or shred. Return to crockpot.
Heat for 30 to 45 minutes. Serve on Kaiser or hoagie rolls.

Banana Ice Cream

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)
Directions
In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.

Country Ham With Red Eyed Gravy

6 slices country-cured ham, 1/2 inch thick
1 cup boiling water
2 tablespoons strong black coffee

1. In a large shallow baking pan, spread
out ham slices and cover with cold water.
Refrigerate for 3 hours.
2. Drain ham and blot dry with paper
towels. Remove rind, using a small sharp
knife.
3. In a cast-iron skillet, fry ham
slices over medium heat; brown for 3 to 4
minutes on each side. Transfer to a heated
serving platter.
4. Pour off all but about 2 tablespoons of
fat from the skillet. Add boiling water, and
simmer for1 minute.
5. Use a metal spatula to loosen any
small fragments of cooked ham from the bottom
of the pan. Stir in coffee and simmer for 7
minutes to reduce by half.
6. Pour gravy over ham, and
serve at once with hot FRIED
APPLES.

Shortbread Chocolate Chip Cookies

2 cups butter
2 cups powdered sugar
2 Tablespoons vanilla
1/2 teaspoon salt, optional
41/2 cups flour
1 cup semisweet chocolate chips

Cream butter and powdered sugar.
Add vanilla, salt and flour until well blended.
Stir in chocolate chips.
Shape into 1 inch balls.
Flatten to 11/2 inch rounds with a fork.
Bake at 350 degrees for 15 minutes.
Sprinkle with powdered sugar.

Note: Bottom of cookie should be light brown.
Don't let them get dark or they will be hard.

Cinnamon Cake

1/2 stick margarine
1 1/2 c. sugar
2 eggs
1 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt, opt.

--TOPPING--

1/2 stick margarine
1/2 c. white sugar
1 tsp. cinnamon

Cream margarine and sugar, add eggs 1 at a time. Beat well combine flour,
baking powder and salt. Add milk alternately with flour. Stirring well
after each addition spread in greased pan. 9 x 13 inch pan or 10 x 15 x 1
cookie pan. Melt margarine and pour over batter. Sprinkle sugar and spices
over cake. Bake at 350 degrees.

Maple Chocolate Walnut Bars

1 1/2 cups flour
2/3 cup sugar
3/4 cup cold butter or margarine
1/2 teaspoon salt
1 egg, beaten
Preheat oven to 350 degrees. In large bowl, mix flour, sugar, butter, and
salt until crumbly. Stir in beaten egg. Press evenly into greased 9x13-inch
pan. Bake 25 minutes.
Filling:
1 cup chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons maple flavoring
1 egg, beaten
2 cups walnuts, chopped
Sprinkle chocolate chips over baked crust. Combine condensed milk,
flavoring, and egg, and stir in walnuts. Pour over baked crust and bake 20
minutes longer or until golden brown. Cool. Cut into bars.

Chocolate Pecan Cheesecake Bars

1 chocolate cake mix
1/2 cup margarine, softened
1 egg
1/2 cup pecans, chopped
Filling:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease 9x13-inch pan. Combine cake mix,
margarine, egg, and pecans in bowl. Reserve 1 cup for topping. Press
remaining mixture evenly in pan. Beat cream cheese until fluffy. Add milk,
egg, and vanilla. Beat until smooth. Pour over crust. Sprinkle with reserved
topping. Bake 35 to 40 minutes or until center is puffed and edges are
lightly browned.

Pecan Squares

3 cups flour
1/2 cup sugar
1 cup butter or margarine, softened
1/2 teaspoon salt
Filling:
4 eggs
1 1/2 cups light or dark corn syrup
1 1/2 cups sugar
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla
2 1/2 cups pecans, chopped
Preheat oven to 350 degrees. Blend flour, sugar, butter, and salt until
mixture forms coarse crumbs. Press into greased 9x13-inch pan. Bake 20
minutes. Meanwhile, combine eggs, corn syrup, sugar, butter, and vanilla.
Stir in pecans. Spread filling evenly over hot crust and bake another 25
minutes or until set. Cool and cut into squares. Store in airtight
container. Yield: 2 dozen

Moist Pineapple Cake

2 c. flour

1 1/2 c. sugar

2 tsp. baking soda

Dash of salt

2 eggs

1 tsp. vanilla

20 oz. can crushed pineapple (entire

contents, NOT drained)

Combine dry ingredients. Add other ingredients and mix. Pour into a
greased and floured 9 x 12 inch cake pan and bake about 45 minutes at 325
degrees. Frost with Coconut Icing. --COCONUT ICING:--

1 c. sugar

1/2 c. evaporated milk (4 oz. out of

a 5 oz. can)

3/4 stick margarine (6 tbsp.)

1/2 c. nuts

1 c. coconut

Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple
Cake.

Candied Grapefruit Peel

Peels from 3 grapefruits, cut into large pieces
2 cups granulated sugar
1 cup water
1/4 cup light corn syrup
Place grapefruit peels in a saucepan and cover them water. Bring to a
boil over medium-high heat, then reduce the heat to simmer. Cook for
about 25 minutes, or until the peels are soft. Drain the peels; remove
bitter white pith with a paring knife, leaving just the skin. Slice the
peel into thin strips.
In a heavy saucepan, mix sugar, the 1 cup water and corn syrup; bring to
a boil over high heat. Reduce heat to a simmer, and add the strips of
peel. Cook the strips until they become translucent, about 45 to 50
minutes, depending on their thickness.
Remove the strips with a slotted spoon, and drain them. Sprinkle a thick
layer of sugar onto a large plate. Spoon the peel strips onto the sugar,
and toss them with a fork to coat them evenly. Transfer the strips to a
large sheet of wax paper, and let them dry for about 1 to 2 hours.
Store the peel, covered, at room temperature. It will keep at least 2
weeks.

Cinnamon Chocolate Fudge

4 (1 ounce) squares unsweetened chocolate
3 cups granulated sugar
2 teaspoons cinnamon
2 tablespoons light corn syrup
1 1/4 cups milk
4 tablespoons butter or margarine
1 teaspoon vanilla extract
2 cups pecans or walnuts, broken
Melt chocolate in 3-quart saucepan on lowest heat or over hot water.
Stir in sugar, cinnamon, corn syrup and milk. Clip a candy thermometer
to the side of the saucepan. Increase heat to medium and cook, stirring
until sugar dissolves. Wash crystals from side of pan. Cook to 238
degrees F (soft-ball stage).
Remove from heat; add butter and, without stirring, let cool to 110
degrees F or lukewarm. Add vanilla extract and beat until mixture begins
to thicken. Stir in nuts and continue beating until candy holds its
shape. Drop from spoon onto buttered wax paper or pour into buttered
pan. When cool, cut into squares.

Crockpot Pork With Cherries

2 pounds lean pork stew meat
1 tablespoon vegetable oil
3 cups baby carrots
1 large onion, sliced
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
1 clove garlic, minced
1 1/2 cups Kellogg's® All-Bran® Complete® Wheat Flakes cereal (crushed to 3/4 cup)
1 cup dried tart cherries
3/4 cup apple juice or apple cider
4 cups hot cooked brown rice

1. Trim fat from pork. In large skillet cook pork, half at a time, in hot oil until browned. Remove from skillet.

2. In 4-to 6-quart crockery cooker layer carrots, onion, thyme, pepper, salt and garlic. Sprinkle with cereal and cherries. Top with pork. Pour apple juice over all. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. Stir pork mixture. Serve over rice.

Grilled Chicken W/Garlic & Soy Sauce

3 boneless skinless chicken breasts
3/4 cup soy sauce
3 cloves of garlic

Remove all of the fat from the chicken.
Then cut slits into the front side of each breast going across from top
to bottom making them about a quarter to a half an inch apart.
The slits should go just half way through the meat and not puncture
through the breast completely.
There should be approximately 8 to 10 slits in each breast.

Once the slits are cut, turn each breast over to the back side.
Then using a fork, lightly poke the entire back side of each of the
chicken breasts just as if you were tenderizing the meat.
Then set the chicken aside.

Using the side of a large knife, smash all of the cloves of garlic.
This makes it easier to remove the skin.
Cut off the very top and bottom of each of the cloves and remove the
skin completely.
Then cut the garlic into tiny pieces.
Mix these pieces with the soy sauce.

Pour the soy sauce mixture into a shallow bowl or the bottom of a wok.
Lay the chicken breasts front side up (the side with the slits) into the
mixture and let them marinate at room temperature for 5 minutes.

After 5 minutes, flip the chicken breasts so that the sides with the
slits are now in the marinade.
Let them marinate at room temperature for another 10 minutes.

Preheat a grill on high.
After the chicken marinates, grill it for about 5 to 7 minutes on each
side, or just until it browns and produces nice grill marks.

This is great served with a side of white or fried rice and stir fried
green beans.

Makes 3 servings.

Banana Split Freezer Jam

- 2 cups crushed strawberries ( about 1 qt)
- 1/2 cup mashed bananas ( about 2 bananas)
- 4 cups sugar
- 2 teaspoons lemon juice
- 2 tablespoons chocolate syrup
- 3/4 cup water
- 1 box sure.jell fruit pectin

Directions

1. Mix exactly 2 cups crushed strawberries and 1/2 cup mashed bananas in
large bowl.
2. Stir in sugar and lemon juice; let stand 10 minutes, stirring
occasionally.
3. Add chocolate syrup; mix well.
4. Mix water and pectin in small saucepan.
5. Bring to boil on high heat, stirring constantly.
6. Continue boiling and stirring 1 minute.
7. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and
no longer grainy.
8. (A few sugar crystals may remain.) Fill clean plastic containers
immediately to within 1/2 inch of tops.
9. Wipe off top edges of containers; immediately cover with lids.
10. Let stand at room temperature 24 hours.
11. Jam is now ready to use.
12. Store in refrigerator up to 3 weeks or freeze extra containers up to
1 year.
13. Thaw in refrigerator before using.

Baked Lemon Chicken

1 (3 lb. or larger) broiler-fryer or chicken breasts
1 ts Crumbled dry oregano
2 Garlic; minced
2 tb Butter
1/4 c Sherry or water
3 tb Lemon juice
Salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and
pepper.

Sprinkle half of garlic and oregano inside cavity of chicken. Melt
butter in frying pan and brown chicken. Transfer to Crockpot.
Sprinkle with remaining oregano and garlic. Add sherry to frying pan,
stir to loosen brown bits. Pour into Crockpot. Cover, cook over low
(200 degrees) for 8 hours. Add lemon juice last hour. Transfer
chicken to cutting board. Skim fat from juices and pour to a serving
bowl. Carve chicken. Serve with juices over chicken.

Crispy Peanut Butter Balls

1 cup light corn syrup
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 cups chunky peanut butter
2 teaspoons vanilla extract
6 cups crispy rice cereal
Aluminum foil
In a saucepan combine light corn syrup, brown sugar and sugar. Cook
exactly 2 minutes over high heat.
Remove from the heat; stir in chunky peanut butter and vanilla. Pour the
mixture over puffed rice cereal in a large mixing bowl. Stir gently to
coat evenly.
Drop by spoonfuls onto a large sheet of aluminum foil and form into
1-inch balls.
Makes 2 dozen.

Coconut Bon Bons

1 (14-ounce) can sweetened condensed milk
1 cup butter, softened
2 pounds (8 cups) powdered sugar
1 teaspoon vanilla extract
4 cups (12-ounces) sweetened flaked coconut
1 (12-ounce) packages semisweet chocolate chips
2 tablespoons vegetable shortening
Combine milk, butter, sugar, vanilla and coconut, mixing well. Cover and
refrigerate overnight.
Roll coconut mixture into balls and place on waxed paper-lined baking
sheets. Chill.
Meanwhile, melt chocolate with shortening in double boiler over
simmering water, stirring until smooth.
Dip coconut balls into melted chocolate. Return to prepared baking sheet
and allow to dry at room temperature.
Makes about 4 dozen bon bons.
Coconutty Bonbons: Substitute 1 cup finely chopped nuts for 1 cup of the
coconut.

Chili's White Chocolate Molten Cake

1 - 18.25 oz box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix
2/3 cup water
1/2 cup softened butter
3 large eggs
18 oz white chocolate chips (3 cups)
1/4 cup plus 2 tsp heavy cream
8 scoops vanilla ice cream
1 - 16 oz box frozen strawberries in syrup (sugar added), thawed

1. Make cake batter following directions on the box and pour 1/2 cup of
batter into the greased cups of a large (Texas size) muffin pan. If your
pan has six cups, bake the cakes in two batches of 4 cakes each. Bake
for 25 to 30 minutes in a preheated 350 degree F. oven, or until a
toothpick stuck into the center of one cake comes out clean. Let the
cakes cool for 15 minutes, then turn all of the cakes out of the pan.

2. While the cakes cool, measure 9 ounces or 1 1/2 cups of white
chocolate chips into a microwave-safe glass or ceramic bowl. Add the
heavy cream and microwave on high temperature for 30 seconds. Stir, then
microwave for 30 more seconds. Let this cool for 15 to 20 minutes to
thicken.

3. The cakes will be served upside down, so you may have to slice a bit
of the domed top off each cake to help it lay flat when inverted. A
serrated knife works best for this. After you've flipped over all of the
cooled cakes, use a sharp paring knife to cut out a 1 1/2 inch diameter
cylindrical chunk in the center of the bottom (now the top) of each
cake. The hole should be about 1 1/2 inches deep. After cutting straight
down into the cake in a circle, scoop out the chunk of cake with a
teaspoon and discard (or eat) the piece. This is where you will hide the
white chocolate filling.

4. Spoon 2 to 3 tablespoons of white chocolate filling into each of the
holes you've made in the cakes, then store the cakes in a sealed
container in the refrigerator.

5. Make the strawberry sauce by pureeing the strawberries with syrup in
a blender until smooth.

6. When you're ready to serve, pour the remaining 9 ounces (1 1/2 cups)
of white chocolate chips into a medium microwave-safe glass or ceramic
bowl. Microwave the white chocolate for 30 seconds, then stir, and
microwave for 30 seconds more.

7. Heat up each cake in the microwave on high for 40 to 45 seconds or
until you see the filling bubble.

8. Drizzle the strawberry sauce onto each serving plate with a spoon or
use a squirt bottle.

9. Place a warm cake on the strawberry sauce then place a scoop of
vanilla ice cream on top of the cake, concealing the hole. Drizzle
approximately 1 1/2 tablespoons of melted white chocolate over the ice
cream and serve right away with a spoon. Repeat for each dessert.

Makes: 8 desserts

Pumpkin Cream Caramel

For the caramel:
1 c. sugar
1/2 c. water
For the custard:
6 egg yolks
1/2 c. sugar
1/2 c. evaporated milk
2 c. heavy cream
3/4 c. pumpkin puree
1 t. vanilla extract
1 T. Grand Marnier
1 t. cognac
1/8 t. cinnamon
1 T. molasses
Pinch salt

Preheat the oven to 325 degrees. Lightly butter eight 6-oz. ovenproof
ramekins.

For the caramel: Over medium-high heat, heat 1 c. sugar and 1/2 c.
water, stirring occasionally with a long-handled wooden spoon, until
bubbly and golden brown, 10-12 minutes. Being careful not to burn
yourself, quickly pour caramel into the ramekins, dividing it evenly.

For the custard: Place the egg yolks in a bowl large enough to contain
all the custard ingredients. Set aside.

In a saucepan, blend the remaining 1/2 c. sugar, evaporated milk, cream,
pumpkin, vanilla, Grand Marnier, cognac, cinnamon, molasses and salt.
Heat over medium heat until mixture is just warmed and the sugar is
dissolved, 3-4 minutes. Cool for 5 minutes. Whisk this mixture into the
reserved egg yolks. Pour the mixture into the ramekins. Put the ramekins
into a large baking pan and fill the pan with water three-quarters up
the sides of the ramekins. Bake for 75 minutes.

Remove ramekins from water bath and cool for several hours in the
refrigerator.

To serve: Run a knife around the edge of each ramekin and invert onto a
plate. Makes 8 servings

Fruit Cocktail Pudding Cake

1 box yellow cake mix
1 box lemon instant pudding
1/4 c. oil
4 eggs
1 can fruit cocktail with juice
1 c. coconut

Beat with electric mixer or by hand 2 to 3 minutes. Pour into a 9 x 13 inch pan. Sprinkle 1/2 cup brown sugar and 1/2 cup nuts on batter. Bake at 350 degrees for 45 minutes.

Berries Romanoff

1 16-ounce container dairy sour cream
1/2 cup packed brown sugar
2 tablespoons Kahlúa, coffee liqueur, or strong coffee
1 tablespoon Grand Marnier, orange liqueur, or orange juice concentrate
4 cups assorted fresh berries (such as blackberries, raspberries, blueberries or sliced strawberries)
Fresh mint sprig (optional)
Directions
1. For sauce, in a small bowl, combine sour cream, brown sugar, Kahlúa and Grand Marnier. Cover; chill in the refrigerator for 4 to 24 hours.
2. To serve, layer sauce and fruit in 6 parfait glasses. Serve immediately or cover and chill up to 1 hour. If you like, garnish top with a mint sprig. Makes 6 servings

Butterfinger Cupcakes

1 package 18.25 oz. chocolate or yellow cake mix
3 2.1 oz. NESTLÉ BUTTERFINGER Candy Bar, chopped, divided
1 container 12 oz. prepared chocolate or vanilla frosting

PREHEAT oven to 350° F. Grease or paper-line 12 muffin cups.
PREPARE cake mix batter according to package directions; stir in 1/2 cup
Butterfinger. Spoon into prepared muffin cups.
BAKE for 15 to 25 minutes or until wooden pick inserted in cupcake comes out
clean. Cool completely. Frost; sprinkle with remaining Butterfinger

Chocolate Cheesecake Cupcakes

1 (12-ounce) package or 2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate
Morsels, divided use
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup water
2 (3-ounce) packages cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

1. PREHEAT oven to 350° F. Grease or paper-line 16 muffin cups.
2. MICROWAVE 1/2 cup morsels in small, microwave-safe bowl on HIGH (100%)
power for 45 seconds; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth; cool to room temperature.
3. COMBINE flour, baking soda and salt in small bowl. Beat sugar, oil, egg
and vanilla extract in large mixer bowl until blended. Beat in melted
chocolate; gradually beat in flour mixture alternately with water (batter
will be thin).
4. BEAT cream cheese, sugar, egg and salt in small mixer bowl until creamy.
Stir in 1 cup morsels.
5. SPOON batter into prepared muffin cups, filling 1/2 full. S Spoon filling
by rounded tablespoon over batter. Spoon remaining batter over filling.
Bake
for 20 to 25 minutes or until wooden pick inserted in center comes out
clean. While still hot, sprinkle with remaining 1/2 cup morsels. Let cool
for
5 minutes or until morsels are shiny; spread to frost. Remove to wire racks
to cool completely.

Makes 16.

Shoo Fly Cupcakes

1 1/2 cups boiling water
1 tsp. baking soda

1 cup molasses (dark preferred)
3 cups flour
1 cup brown sugar, packed
1/4 cup butter or margarine
1/4 cup unsweetened applesauce

* Add baking soda to boiling water; then add molasses and set mixture aside.

Make a crumb mixture from flour, brown sugar and margarine, and reserve 1
cup of this. Mix together the remaining crumb mixture, liquid mixture and
applesauce.

Pour (batter is thin) into cupcake pan lined with cupcake papers, and
sprinkle reserved crumb mixture on top of each cupcake.

Bake at 350 degrees F. for 20-25 minutes. Yield: 2 dozen cupcakes.

Applesauce Cupcakes

1/2 c. margarine
1 egg
1/4 c. sugar
1-1/2 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1-1/2 tsp. nutmeg
1 c. unsweetened applesauce
1 tsp. vanilla
1/4 c. chopped walnuts

Preheat oven to 375 degrees. Cream margarine until fluffy. Beat eggs and
sugar; add to margarine and blend. Sift together dry ingredients. Add to
margarine mixture alternately with applesauce, mixing well after each
addition. Stir in vanilla and nuts. Spoon into 12 cupcakes pans sprayed with
vegetable pan spray. Bake 15 to 20 minutes.

Yield: 12 cupcakes.

Milky Way Cupcakes

3 2.05-ounce Classic Milky Way bars, cut up
1/2 cup (1 stick) unsalted butter, softened, divided
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup granulated sugar
2 eggs, room temperature
1/2 cup plus 2 tablespoons buttermilk
Frosting
1 cup (2 sticks) unsalted butter, softened
1 tablespoon plus 1 teaspoon milk
1 cup (6 ounces) semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla
2 cups confectioners' sugar
For the cupcakes, preheat the oven to 350 degrees. Line 16 muffin cups
with cupcake liners. In a medium saucepan over low heat, melt the candy
bars with 4 tablespoons (1/2 stick) butter until smooth, stirring
occasionally. Set aside to cool slightly. In a bowl, mix together flour
and baking soda. Set aside. With an electric mixer, beat together the
sugar and the remaining 4 tablespoons (1/2 stick) butter for 1 to 2
minutes. Add the eggs one at a time, beating until well incorporated.
Add the dry ingredients alternately with buttermilk, beginning and
ending with the dry ingredients. Stir in the melted candy, which should
still be warm. Mix thoroughly. Spoon the batter into muffin cups until
just over half full. Bake for 18 to 22 minutes, or until tops spring
back when lightly touched. Let cool in the pans for 10 minutes. Remove
from the pans and cool completely on wire racks. Frost the cupcakes.
To prepare the frosting, in a large bowl, beat the butter until creamy,
about 1 minute. Add the milk and blend until smooth. Add the melted
chocolate and beat well. Add the vanilla and beat another minute.
Gradually add the sugar and beat until desired consistency.
16 servings

Tres Leches Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 eggs, separated
1 1/2 cups granulated sugar
1 1/2 cups water
1 teaspoon almond extract

Heat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch (3-quart) baking dish. Combine flour, baking powder, baking soda and salt. In a separate bowl, beat egg whites, adding sugar gradually, until stiff. Add egg yolks, 1 at a time; beat well. Add flour mixture, water and almond extract. Mix on slow speed. Pour into prepared pan and bake 30 to 40 minutes, until cake tester comes out clean. Cool cake. Cover and refrigerate overnight. Pierce cake all over with a fork.

Milk Mixture:
3 tablespoons cajeta (goat's milk caramel
spread from Mexican market)
1 (5 ounce) can evaporated milk, divided
1 (14 ounce) can sweetened condensed milk
2 cups whipping cream
2 teaspoons vanilla extract
1/2 cup corn syrup

Place cajeta in glass measuring cup. Add 1/4 cup of the evaporated milk; stir, then beat vigorously until blended. Combine cajeta with sweetened condensed milk, remaining evaporated milk, cream, vanilla extract and corn syrup in 2-quart saucepan. Heat to boiling, whisking constantly. Pour Milk Mixture over cold cake, 1 cup at a time, letting it absorb between additions.

Icing:
1/2 cup whipping cream (chill cream, bowl and beaters well)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup sour cream (can use light)
2 tablespoons confectioners sugar
1 teaspoon Frangelico (hazelnut liqueur)

Beat cream, adding granulated sugar gradually until cream holds peaks. Stir in vanilla extract. Combine with sour cream, confectioners sugar and Frangelico. Spread evenly over cooled cake. Refrigerate until served.

Serve in squares, spooning some of the Milk Mixture from the bottom of the pan over cake.

Blueberry White Chocolate Muffins

SERVINGS 12

INGREDIENTS
Muffins
2 cups Gold Medal® all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg
1 cup low-fat milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla
1 cup frozen wild blueberries
1/2 cup white chocolate chips or white vanilla baking chips

Streusel Topping
2 tablespoons cold salted butter, cut into 8 pieces
1/4 cup packed light brown sugar
2 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon

1 Heat oven to 400°F. Place paper baking cup in each of 12
regular-size muffin cups. In medium bowl, stir together 2 cups flour,
the granulated sugar, baking powder and salt; set aside.

2 In large bowl, beat egg with electric mixer on medium speed 3 to 4
minutes or until light yellow in color. On low speed, beat in milk.
While mixer is running on low speed, add melted butter in a thin stream;
beat 1 minute.

3 On low speed, gradually beat in flour mixture just until
incorporated. Add vanilla, blueberries and chips; mix briefly to
combine. Divide batter evenly among muffin cups.

4 In food processor, process streusel topping ingredients with on/off
pulses until combined. Sprinkle evenly over batter in cups.

5 Bake 20 to 24 minutes or until toothpick inserted in centers come out
clean. Cool about 5 minutes before serving. Store in airtight container.

Expert Tips
Don't be afraid to fill the muffin cups up high – it creates
that overhang that makes them fabulous (and like the ones they sell at
the store)!

It will seem like too much topping for these muffins. It's not --
just pile it on!

Butter Pecan Ice Cream

1 tablespoon margarine, melted

2/3 cup brown sugar

1/2 cup pecans, chopped

1/2 teaspoon maple flavoring

1 (4 serving) package instant vanilla pudding

1 (4 serving) package instant butterscotch pudding

1 pint cream

Milk (enough to fill rest of freezer after other ingredients are added)

Mix all ingredients except milk and put in 1-gallon ice cream freezer. Fill
rest of ice cream freezer with milk and freeze.

Taco Dip

1 lb. Ground beef

1 package taco seasoning

1 bottle salsa (mild)

1 container sour cream (fat free)

2or3 green onions chopped

2c. cheese (mild)

Fry ground beef and drain

Put beef back in pan; add taco seasoning and salsa simmer for a short while.

Pour into pie dish, then spread sour cream over top, next top with green
onions, finally sprinkle cheese over top.

Bake until cooked through and cheese is melted.

Lemon Lime Granita

This granita recipe combines juicy lemons and limes with the perfect
amount of sweetness for a most refreshing treat!
I like to think of it as a sophisticated snow cone.

Ingredients:

1 cup water
1/2 cup sugar
1/3 cup fresh lemon juice (2 large lemons)
2 Tbsp fresh lime juice (1 small lime)

Preparation:

Combine all ingredients in a medium-sized saucepan.
Bring to a boil, and cook until the sugar is dissolved (about a minute).
Pour into a 9x7 inch glass or metal baking pan, and allow to cool
approximately 20 minutes.
Then place in the freezer.
Stir after 35 minutes with a fork, scraping any ice into the mixture.
Stir, and fluff with a fork every 20 minutes until no liquid remains.
This process assures that the granita will be fluffy.

Serves 4

Chocolate Chip Walnut Pie

One 9" unbaked pie crust(s)
3 eggs; slightly beaten
1/4 tsp. Salt
1 tsp Vanilla
1/2 c Sugar
1 1/4 c White corn syrup
1 c Semisweet chocolate pieces
2/3 c Walnut halves

Use your favorite recipe or pie crust mix. Beat until well blended:
eggs, salt, vanilla, sugar, and corn syrup. Stir in chocolate pieces.
Pour mixture into pie crust. Bake 45 minutes at 300~, or until top is
evenly puffed and starts to crack. Chill. Serve with whipped cream and
walnuts. Can be frozen, and thawed before serving.

Pumpkin Pie Crunch Party Mix

1/4 C. - brown sugar
1 tablespoon - pumpkin pie spice
1/4 cup - butter
2 teaspoons - vanilla
2 C. - Cinnamon Chex cereal
2 C. - Wheat Chex cereal
2 C. - Honey Nut Chex cereal
8 oz. pecans

In small bowl, mix brown sugar and pumpkin pie spice and set aside.

In small microwave dish, microwave butter on High about 30 seconds or
until melted.

Stir in vanilla. In large microwavable bowl, mix all cereals and pecans.

Pour butter mixture over cereal mixture, stirring until evenly
distributed. Add sugar and spice mixture and stir until coated.

Microwave uncovered on High for 5 minutes or until mixture begins to
brown, stirring every minute. Spread on Brown paper bag or cookie
sheet to cool down. Store in airtight container.

Chocolate Covered Blueberry Clusters

1 cup semisweet chocolate chips
1 tablespoon vegetable shortening
1 1/2 to 2 cup blueberries, washed and thoroughly dried

In a double boiler or medium bowl over simmering water, melt chocolate.
Stir in shortening. Add blueberries and gently stir until well coated.
Drop by teaspoonfuls to form small clusters onto a waxed paper-lined
baking sheet. Chill until firm. Keeps for 2 to 3 days in covered
container in the refrigerator.
Makes about 36 confections.

Cashew Chicken Wraps

1/2 cup mayonnaise
6 tablespoons honey mustard
1 tablespoon red wine vinegar
1/2 teaspoon salt
Dash pepper
3 cups cubed cooked chicken
2 celery ribs, thinly sliced
1/2 cup chopped cashews
1/4 cup chopped red onion
4 flour tortillas (6 inches), warmed
1/2 cup shredded cheddar cheese

In a bowl, combine the mayonnaise, mustard, vinegar, salt and pepper.
Stir in the chicken, celery, cashews and onion. Spoon about 1 cup down
the center of each tortilla; sprinkle with 2 tablespoons cheese. Roll
up.

Yield: 4 servings.

Apple Crumb Bread

1 cup sugar

2 eggs

1 teaspoon baking soda in 2 tablespoons milk

2 cups flour

1/2 teaspoon salt

1 teaspoon vanilla

1 1/2 cups apples, chopped

Topping:

1 teaspoon cinnamon

2 tablespoons butter

4 tablespoons flour

2 tablespoons brown sugar

Preheat oven to 325 degrees. Cream butter, sugar, and eggs. Add baking soda
dissolved in 2 tablespoons milk. Stir in flour, salt, vanilla, and chopped
apples. Pour into greased 5 1/2x9-inch bread pan. Combine cinnamon, butter,
flour, and brown sugar. Sprinkle on top. Bake 1 hour.

Pumpkin Cinnamon Struesal Muffins

Yield: 24 muffins

ingredients:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract

Brown Sugar Cinnamon Filling:

1 cup brown sugar
1/2 teaspoon cinnamon

Streusel Topping:

1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks

directions:
1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.

6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.

7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.

8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.

Chili Seasoning Mix

Prep: 5 min. This versatile mix yields big dividends in time-saving
suppers. Loaded with flavor, it pairs perfectly with beef, pork,
poultry, or seafood.

3/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons dried minced onion
2 tablespoons seasoned salt
2 tablespoons sugar
2 teaspoons dried minced garlic

1. Stir together all ingredients. Store seasoning mix in an airtight
container up to 4 months at room temperature. Shake or stir well
before using.
Yield: Makes about 1 1/3 cups

White Coconut Fudge

4 cups sugar
1 1/4 cups evaporated milk
1 stick butter, cut into small pieces
1 tsp vanilla
1 to 2 cups toasted coconut
1 cup chopped nuts
One 12-ounce package vanilla chips
16 ounces (2 cups) marshmallow creme

Cook sugar, milk and butter until it boils. Stir constantly until mixture reaches soft-ball stage (234° to 240° F).

Remove from heat and stir in remaining ingredients until chips melt. Cool slightly and pour into buttered 9- x 13-inch dish and chill until firm.

Final Comments

To Toast Coconut:
Spread shredded, sweetened coconut on baking sheet in a thin layer. Bake in a preheated 350° oven, stirring about every minute until you reach the desired light brown color, usually no more than 5 minutes.

Olive Garden Chicken Gnocchi Veronese

1/4 cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in 1/2" strips
2 small branches rosemary
1 garlic clove, minced
Juice of 1/2 lemon

Veronese Sauce
1 cup Parmesan cheese, grated
1/2 cup ricotta cheese
14 fl oz heavy cream

Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package
directions

NOTE: You may make your own gnocchi by following the steps below,
or you may purchase them already made.

Gnocchi

1.WASH potatoes and place in water. Cook potatoes until soft (cook
time will depend on size of potatoes). Remove potatoes from water
and cool in refrigerator.

2.PEEL cooled potatoes and push them through a fine grater (rice
grater) until mashed; do not over-mash potatoes or they will get
tough.

3.COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until
dough does not stick to hands (add small amounts of flour at a time
if needed).

4.DIVIDE dough into 4 sections. Roll out each section into a long
rope. Cut each rope into 1/2" pieces. Push fork tines on each piece
for the classic gnocchi appearance.

5.BRING water to a boil in a sauce pot. Drop in gnocchi and cook
until they float.

Chicken & Sauce

1.COMBINE garlic, lemon juice, rosemary and chicken slices in a
mixing bowl. Let marinate for at least 2 hours.

2.COMBINE Parmesan cheese, ricotta cheese and heavy cream in a
mixing bowl and set aside.

3.HEAT saute pan on medium high. Add extra virgin olive oil,
onions, bell peppers, and zucchini. Saute until onions are
translucent (do not brown).

4.ADD marinated chicken slices and cook until slices are brown on
all sides and internal temperature is 165°F. Reduce heat and add
sauce mixture. Bring to a simmer.

5.DRAIN cooked gnocchi and add to pan with chicken, vegetables and
sauce. Stir to coat gnocchi with sauce.

Blueberry Lemon Cream Cheese Bars

Yield: Makes 9 muffins
Cook Time: 17-20 minutes

ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1 large egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

Cream cheese filling:

3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar

Turbinado sugar-for sprinkling on muffins before baking

directions:
1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.

3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.

4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.

5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.

6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can't see the cream cheese filling. Sprinkle each muffin with turbinado sugar.

7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

Blueberry Crumb Bars

1 cup white granulated sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
zest of two lemons

4 cups fresh or frozen blueberries
1/2 cup white sugar
3 teaspoons cornstarch

Method
1.Preheat the oven to 375 degrees. Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray.
2.In a medium bowl, stir together 1 cup sugar, 3 cups flour, salt, lemon zest and baking powder.
3. In a small bowl, whisk the egg and vanilla together until combined.
4. Use pastry cutter or your food processor (see not below for alternative method) to blend the flour mixture with the butter and egg/vanilla mixture. Dough will be crumbly. Pat half of dough into the prepared pan.
5. In another bowl, stir together 1/2 sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
6. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Note: If you do not have a pastry cutter or a food processor, simply freeze your butter and use a box grated to grate the butter into the flour mixture. Use two forks or your fingers to fully incorporate.

Blueberry Zucchini Bread

2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries

Method
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
3. Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Notes
-No whole wheat flour? Simply sub in the all-purpose flour.
-No brown sugar? Simply sub in white sugar.
-No loaf pan? Make muffins–note the cooking time will be shorter if making muffins.

Old Fashioned Chow Chow

1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt

Instructions
1.Put all ingredients in a large pot and bring to a boil.
2.Reduce heat and cook for 20 to 25 minutes or until desired
tenderness is achieved.

Notes
This recipe is designed to be put in pint jars and sealed. Yields
8 to 9 pints.

Freezer Salsa

3/4 cup chopped onion
1/2 cup finely chopped celery
1/3 cup finely chopped sweet red or green pepper
1 to 2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1/4 cup olive oil
12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
3 cans (6 ounces each) tomato paste
1/3 cup lime juice
1/3 cup white vinegar
1 tablespoon honey
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon dried basil


Directions

In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender.
Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely.
Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving. Yield: about 6 cups.

10 Minute Zesty Salsa

1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon seeded chopped jalapeno pepper
1 tablespoon chopped red onion
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 tablespoon olive oil
Dash salt
Dash pepper
Tortilla chips


Directions

In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips. Yield: 1-1/2 cups.

Snickerdoodle Cake

2 teaspoons ground cinnamon
1 cup white sugar

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

Method
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and Preheat oven to 325F. Here's the exact way Julie made the crust: Using a spray product like Pam with Flour, generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.

Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Iced Mocha

4 1/2 C. strong brewed coffee
3/4 C. chocolate syrup
2 1/2 C. milk
frozen nondairy whipped topping, thawed

Cool coffee to room temperature. Stir in syrup and milk, mixing well with a spoon or whisk. Chill. Serve over ice with a dollop of whipped topping.

Goo Goo Bars

2 T butter
1 can Eagle Brand Milk
12 oz chocolate chips
2 cups dry roasted peanuts
2 cups miniature marshmallows

Melt butter, milk and chocolate in microwave or double boiler. Set aside and
let cool.

Stir in nuts and marshmallows. Press into buttered 13 x 9" inch pan.
Refrigerate 1 hour.

Cut into bars or squares and Enjoy!

Apple Cobbler Cake

2 (21-oz) cans apple pie filling
1 yellow cake mix
3/4 cup butter
2/3 cup walnuts, chopped
1/2 teaspoon cinnamon
1/2 cup milk

Heat pie filling in large sauce pan until very hot. In large bowl combine
cake mix and butter. Blend on low speed for 1 minute till crumbly.
Place
1-1/2 cup cake mix in medium bowl. Stir in walnuts and cinnamon until well
mixed. Add milk to cake mix in large bowl. Stir until dry particles are
moistened. Spoon hot pie filling into ungreased 13 x 9" pan. Top with

heaping spoonfuls of cake batter. Sprinkle with walnut mixture. Bake
375
degrees for 30 minutes.
Serve warm with ice cream.

Fresh Pineapple Salsa

2 cups fresh pineapple, chopped
2 tablespoons fresh lime juice
1/2 cup cilantro
1/2 jalapeno pepper, seeded and chopped
1/2 teaspoon crushed red pepper flakes (or less for a milder taste)
Salt

Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky.

Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.

Candied Pineapple

1 c Sugar
1 cn (20 ounce) pineapple slices
-packed in own juice,
Drained and 1/3 cup juice
-reserved
2 tbs Light corn syrup

Sugar

In 3 qt casserole, combine 1 cup sugar, 1/3 cup reserved juice and
the corn syrup. Arrange five pineapple slices in single layer over sugar
mixture. Microwave on High 8-12 min. or until sugar dissolves and slices
are glossy and transparent on edges, turning over and rearranging every
4 minutes. Remove slices to wire rack and cool. They will become more
transparent as they cool. Add remaining slices to the hot syrup and
repeat as above. When slices have cooled completely, coat with sugar.
Cover with wax paper and let stand on wire rack at least 24 hours to
dry. Recoat with sugar. Slices will be slightly sticky. Store in
airtight container with wax paper between layers no longer than 2 weeks.

Chocolate Covered Peanut Butter Pie

1/2 cups crushed chocolate cookies
1 cup peanut butter, in all
1/4 pound cream cheese
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts
2 3/4 cups heavy cream, in all
6 ounces semi-sweet chocolate, chopped

Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.

Watermelon Lemonade

3 cups seedless watermelon chunks
8 cups water
1 cup lemon juice
3 cups sugar

Instructions

Place watermelon in a blender and process until smooth.
Pour watermelon puree into a large pitcher, add remaining ingredients,
and stir until sugar has dissolved.
Serve over ice or chill until ready to serve.

Key Lime Fudge

3 c. white baking pieces
1 (14 oz.) can sweetened condensed milk
2 tsp. finely shredded lime peel
2 Tbsp. bottled Key lime juice or regular lime juice
1 c. chopped Macadamia nuts (toasted, if desired)
Macadamia nuts, coarsely chopped (optional)

Line 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan with foil, extending foil
over edges of pan; butter foil. Set aside. Stir baking pieces and condensed
milk
in heavy, large saucepan over low heat just until pieces are melted and
mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir
in
1 cup Macadamia nuts; spread mixture evenly into the prepared pan. If
desired, sprinkle a few coarsely chopped Macadamia nuts on top. Cover and
chill for
2 hours or until firm. Lift fudge from pan using edges of foil. Peel off
foil. Cut into pieces. Store in airtight container at room temperature for
up
to 1 week or in the freezer for up to 2 months. Makes 2 1/2 pounds (64
servings).