Frozen Sherbet Cake with Pecan Crust

You can substitute your fav Sherbet flavor if you would like.  Holy yummy for summer! 

Crust:
2/3 cup vanilla wafer cookie crumbs (crushed
1/3 cup pecans, chopped
2 tbls granulated sugar
2 tbls butter

Filling:

1 Qt lemon sherbet
1 Qt raspberry sherbet
1/2 cup heavy cream
2 tbls powder sugar
1/2 tsp vanilla extract

Fresh raspberries and mint sprigs for garnish
Raspberry Sauce


Position Rack in center of oven and preheat to 350 degrees.  Lightly butter a 9x3 springform pan.

To make pecan crust, process cookie crumbs, pecans, and sugar in a food processor until pecans are very finely chopped.  Transfer to bowl, then add butter and stir until crumbs are evenly moistened.  Press evenly into bottom and 1/2 in up sides of pan.  Bake until lightly browned, about 10 min.  Cool COMPLETELY on a wire rack.

Soften lemon sherbet by placing in a bowl and mashing with large rubber spatula.  Spread evenly in cooled crust.  Cover with plastic wrap and freeze until firmed, about 20 min.  Soften raspberry sherbet in the same manner and spread over lemon sherbet.  Cover with plastic wrap pressing wrap directly onto sherbet, and freeze until firm, at least 4 hours.  (The cake can be prepared up to this point 1 day ahead).

When ready to serve, whip heavy cream, powdered sugar, and vanilla in a med bowl with an electric mixer on high until stiff.  Transfer to pastry bag fitted with a large star tip.  Remove plastic wrap from cake.  Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint.  Slice with warm thin knife.  Serve frozen, with raspberry sauce.

RASPBERRY SAUCE:
Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 tsp fresh lemon juice in a food processor.  Taste.  Add sugar and lemon as needed, and blend again to dissolve sugar.  Strain through fine wire sieve into a bowl.  Cover and refrigerate until chilled, about 1 hour.  (the sauce can be made 1 day ahead, and then covered and refrigerated)
from Essentially Lilly a Guide to Colorful Entertaining

Fruit Cake Mini Bites

I love these things. And more than my love for fruit cake... is my love for the lady who gave me the recipe. She is an angel. She can bake and cook out of this world and I'm so happy she sees fit to share this love with her family. She is amazing and I only hope I can one day be as good of a cook and baker as my Aunt Linda.

1/2 cup flour
1 can condensed milk
2 cups chopped pecans
16 oz. fruit cake mix
1/2 cup orange marmalade
1/2 cup cooked fig preserves

Mix fruit cake mix & flour until all the fruit becomes loose. Combine all other ingredients together & mix well.

Spray mini muffin pans w/ cooking spray. Fill pan with mixture (2 mini muffin pans). Bake @ 350 degrees for 12-15 min.

Let set after baking & run a knife around them to lift them up.
Makes about 50
From Linda Pizzolato... by memory!

Blueberry Cobbler

You can really use any type of berry or fruit you have. I made this for Christmas and it was AWEsome! It even turned our teeth blue! LOL!

• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown.

Caramel Fruit Dip

2 pkgs cream cheese
1 cup packed brown sugar
1/2 cup caramel ice cream topping
Assorted fresh fruit

Beat cream cheese and brown sugar until smooth. Add caramel topping; beat until blended. Serve with fruit. Refrigerate Leftovers.
3 cups
from Taste of Home Magazine

Grape Salsa

Lady at work told me this was awesome! Can't wait to try it! Enjoy!

1 bunch seedless green grapes, cut into halves
1 bunch seedless red grapes, cut into halves
1 pint grape tomatoes
1/2-1 purple onion, chopped
1/2 green bell peppers, chopped
1/2 red, yellow or orange bell pepper, chopped
1 bunch cilantro, stems removed and chopped
3 garlic cloves, finely chopped
1 jalapeno chile, seeded and chopped
Juice of 3 limes
Olive oil to taste

Combine the grapes, tomatoes, onion, bell peppers, cilantro, garlic and jalapeno chile in a bowl and mix well. Add the lime juice and olive oil and toss to coat. Let stand at room temperature for 1 hour. Serve as an appetizer with corn chips or as a side salad.
River Road Recipes IV

Keylime Tarts

These were a big hit at the party. I had no leftovers.

24 key lime cooler cookies ( I used key lime twists from target and made a crust)
8 oz cream cheese, softened
1 egg
1/2 cup sugar
2 tbls lime juice, preferable key lime
1 tsp lime zest
fresh sweetened whipped cream
mint leaves or lime zest, for garnish

Preheat oven 350 degrees

Fill 2 (12 muffin) mini muffin tins with paper cups and spray with cooking spray. Place 1 key lime cooler cookie in the bottom of eac. cup flat side down.

Prepare filling. beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

Enjoy!

Pineapple Salsa

Nice and fresh just the way I like it. Yummy and very colorful too.

1 pineapple
1 large red onion
1 bunch of cilantro
2 cloves garlic
Tonys or other cajun seasoning

Finely chop all & mix. Go easy on the Cilantro cause it can overpower the salsa very easily.
from Miranda Guillion