Cherry Jubilee

Made by Mary

Cherry Jubilee (Funeral Fruit Salad)

Mix:

1 can fat free sweetened condensed milk

1 can lite cherry pie filling

Fold:

12 oz. cool whip, thawed

Add:

1 1/2 c. chopped pecans

1 small can (8 oz.) crushed pineapple, drained

1 c. mini marshmallows

Mix all together and refrigerate for several hours 

Can store in fridge up to 2 weeks in Tupperware container!  Enjoy!

 

Fresh Fruit with Whipped Coconut Cream and Toasted Almonds

Made by Alicia

Whipped Coconut Cream

Ingredients
One 15-ounce can full-fat coconut milk
Zest of 1 lime
2 teaspoon vanilla or more to taste

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
2. Open the can of coconut milk. There will be a firm, waxy layer on top.
3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
5. Place this cream in the bowl of a stand mixer, or a large bowl.
6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
8. Serve with fresh fruit

Homemade Dulce de Leche

Made by: Emma

1 can sweetened condensed milk

Preheat oven to 425 degrees.  Pour sweetened condensed milk into a shallow baking dish, such as a pie plate.  Cover very tightly with foil making sure all sides are covered and sealed.  Place baking dish in a larger pan, such as a roasting pan.  Fill larger pan with hot water until water level reaches about half way up the baking dish.  Cook for about 60 minutes and then check.  Color should be a rich caramel brown.  Continue cooking if necessary, checking every 15 minutes.  Can take up to 90 minutes or more to reach proper level of doneness.  When a medium caramel color is reached, remove from oven and let cool.  Whisk until smooth, store in fridge.

Try it as a fruit dip, spread on bread, crackers, or cookies, on top of ice cream, as a filling for cupcakes, swirled into frosting or hot chocolate, or simply straight off the spoon.  It’s especially good with cold, crisp apple slices.

Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker.  Place enough water in slow cooker to completely cover cans by 1 inch.  Cook on low for about 8 hours.  Let cans cool completely before opening.

*Recipe from Our Best Bites

Peach Cream Pie

Made by: Kathryn

Graham Cracker Crust (3 pies)
8 ounce cream cheese
2 tablespoons sugar
2 tablespoons milk
4 cups cool whip (thawed)
1 large package of instant vanilla pudding (2 cups milk)
1/2 teaspoon almond extract
6/7 fresh peaches or 4 cups canned
(This makes 3 pies)

1st Layer
Beat 8 oz cream cheese, stir in 2 tablespoons sugar and 2 tablespoons milk. Fold in 1 cup cool whip. Spread on crust. Lay a layer of peaches on top of first layer.
2nd Layer
Combine pudding, 2 cups of milk and almond extract. Stir in rest of cool whip. Pour on top of peaches.
3rd Layer
Decorate peaches on top

Cherry Chocolate Pie

Made by: Debbie P.

6 ounces semi-sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened (I used less fat version)
1/3 cup light corn syrup
2 eggs
1/3 cup whipping cream
1-1/2 teaspoons vanilla extract
1 (9-inch) Graham cracker crust
1 can cherry pie filling

Melt chocolate in small saucepan over very low heat, stirring until completely smooth. Set aside.
Beat cream cheese in large bowl with electric mixer until creamy, then blend in melted chocolate.  Gradually add corn syrup, beating until well blended.  Add eggs one at a time, beating just until blended.  Mix in cream and vanilla extract; pour into pie crust.
Bake in preheated 325 degree oven for 40 to 45 minutes until center is almost set. ( Actually more like 50 minutes.)  Cool on wire rack.  Cover and refrigerate for at least 3 hours.  Top with cherry pie filling.

Black & Raspberry Cobbler

Made by: Lynne

6 cups fresh berries 
  (blackberries and/or raspberries)
1/2 cup white sugar
3 Tbsp quick-cooking tapioca pudding powder 
  (or 2 Tbsp cornstarch)
1/4 cup melted butter

Place the berries into a bowl, and drizzle with melted butter.  Combine the sugar and pudding and sprinkle over the berries; toss evenly to coat.  Lightly grease a 9x13 baking dish.  Spread the berries into the dish.

2 1/2 cups flour
1 1/2 cups sugar
1 Tbsp baking powder
1 tsp salt
2 cups milk
1 Tbsp vanilla extract
1/4 cup melted butter

Combine dry ingredients.  Stir in the milk, vanilla, and melted butter until combined but slightly lumpy.  Pour the batter over the berries.  

Bake at 350 degrees for 1 hour or until the berries are tender and the crust is golden brown.

Fruit Salad

Made by: Jennifer

Slice watermelon, cantaloupe, fresh pineapple, strawberries and blueberries, and any other fresh seasonal fruits you have on hand. Stir gently to combine. Enjoy!

No bbq is complete without a fresh fruit salad!

Grilled Peaches

Made by: Heather

Cut firm but ripe peaches into quarters. Place on grill at medium-high heat for 5 minutes on each side, or until the peaches soften.

Serve warm.

The heat caramelizes the sugars in the peaches -- Simple but so delicious. And healthy too!

Spinach Salad with Maple-Cider Vinaigrette

Made by: Lynne

Dressing:

3 Tbsp cider vinegar

1 Tbsp maple syrup

2 tsp Dijon mustard (or brown mustard)

salt and pepper to taste

1/3 cup olive oil

Whisk together the first four ingredients. Gradually whisk in oil until well blended.

Salad:

6 oz spinach, washed and torn into pieces (or use baby spinach)

1 cup sliced strawberries

1/4 cup sunflower seed kernels

1/2 cup shredded mozzarella cheese

1-2 green onions, diced (optional)

Combine ingredients in a bowl. Drizzle with desired amount of vinaigrette; toss to coat.

Variation: Substitute sliced apples, peaches or nectarines for the fruit; substitute cashews, almonds, walnuts or pecans for the nuts; use whatever cheese you have on hand: cheddar, Swiss, feta or blends.

Homemade Lemonade & Limeade

Made by: Heather

1 1/2 cups sugar

1 1/2 cups boiling water

6-8 lemons or limes (about 1 1/2 cups of juice) plus 1 lemon or lime for slices to garnish

6 cups cold water

Optional: fresh mint leaves for garnishing

1. Pour boiling water over sugar until dissolved. Set aside.

2. Juice lemons and strain out seeds and pulp.

3. Combine sugar/water mixture with lemon juice and additional water.

4. Add ice and lemon slices.

5. Serve.

* To make limeade, substitute limes for lemons.

Sparkling Punch

Made by: Maria

2 lemons

3 large oranges

1 (6 oz) can frozen lemonade concentrate

1 liter club soda

2 bottles sparkling apple cider

1 Tbsp white sugar

2 trays ice cubes

Thinly slice the lemons and oranges and place in a large punch bowl. Pour in the thawed lemonade. Stir in the club soda and sparkling apple cider. Add sugar to taste and then add ice.

Kathy's Raspberry Sparkler

Made by: Kathy

1 bottle sparking white grape juice

1-2 Tbsp. raspberry syrup

1 Tbsp. blackberry syrup

Combine ingredients. Add ice as desired and garnish with fresh raspberries.

The Inn at Temple Square's Raspberry Honey Butter

Made by: Jessica

2 sticks of butter (softened)

4 oz. honey

4 oz. good quality raspberry preserves

1/2 tsp vanilla

In a large mixing bowl, use an electric mixer to whip the butter until it's light and fluffy. Slowly add the honey while mixing. Add the raspberry preserves and vanilla. Continue to whip until completely mixed. Enjoy!

Strawberry & Blackberry Spread

Made by: Juying

1 (8 oz) package cream cheese, softened

2 Tbsp confectioners' sugar

1 cup fresh strawberries, hulled

1/2 cup fresh blackberries

Combine the cream cheese, sugar and berries in a blender until smooth and well blended. Use immediately or refrigerate until needed.