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Twice As Nice Melon Bowl

What You Need:

2 C watermelon, seeds removed and cubed

2 small cantaloupe, seeds removed and cut in half

1 qt. vanilla ice cream, softened

How to Make It:

Place the cubes of watermelon in a single layer on a baking sheet.

Place the baking sheet in the freezer 2 to 3 hours or until the cubes are firm.

Remove the cubes from the baking sheet and place in a freezer bag.

Place them back in the freezer until ready to use.

Remove the pulp from the cantaloupe leaving 1/4 in. of the pulp in the shell.

Slice a thin piece off the bottom of each half of cantaloupe so they will sit flat.

Turn the cantaloupe halves upside down on paper towel and set aside.

Place the pulp from the cantaloupe into the blender.

Puree until very smooth about 3 minutes.

Pour the puree into a sieve set over the top of a bowl.

Let the puree drain for 5 minutes discarding any liquid.

Place the ice cream into a mixing bowl.

Fold the puree into the ice cream well.

Divide the mixture evenly between the 4 cantaloupe shells.

Place the shells on a baking sheet and cover tightly.

Set the shells in the freezer to firm overnight.

Let the shells stand at room temperature about 15 minutes before serving.

Top with the frozen cubes of watermelon just before serving.

Serves: 4

You can eat this wonderful melon fruit salad right out of the cantaloupe bowls. It can be transferred to a serving bowl if you prefer then topped with the watermelon cubes.

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Creamed Grapes with Sweet Pecans

What You Need:

1 (8 oz.) pkg. cream cheese, room temperature

1 C sour cream

1/3 C sugar

2 t vanilla extract

2 lbs. seedless green grapes

2 lbs. seedless red grapes

3 T brown sugar

3 T pecans, chopped

How to Make It:

Place the cream cheese into a large mixing bowl.

Add the sour cream to the bowl.

Sprinkle the sugar into the mixture.

Pour in the vanilla extract.

Use an electric mixer on medium speed and beat the ingredients until smooth and well blended.

Fold the grapes into the cream mixture being sure they are covered well.

Cover the bowl tightly and refrigerate 1 hour or until chilled through.

Place the brown sugar in a mixing bowl.

Add the pecans and coat them with the brown sugar.

Sprinkle the mixture over the salad just before serving.

Serves: 16

The brown sugar and pecans set this salad. Use any type of grape you like as long as they are seedless. This makes a great salad for potluck dinners or family get together.

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Frozen Banana Berry Salad

What You Need:

1 (20 oz.) can pineapple tidbits with juice

5 bananas, sliced

1/2 C sugar

1 (16 oz.) can whole cranberry sauce

1/3 C pecans, chopped

1 (8 oz.) container whipped topping, thawed

How to Make It:

Drain the juice from the pineapple into a mixing bowl.

Add the sliced bananas to the juice and let stand 5 minutes.

Place the sugar into a separate mixing bowl.

Add the cranberry sauce to the sugar and blend together well.

Use a slotted spoon and remove the bananas from the juice and discard the juice.

Fold the pineapple into the mixture.

Add the pecans and stir to combine.

Fold the whipped topping in until all the ingredients are combined well.

Spread into a very lightly greased 9X13 glass pan.

Cover and place in the freezer at least 4 hours or until frozen through.

Allow the salad to stand at room temperature 15 minutes before serving.

Serves: 8

The cranberry sauce and pecans are optional in this recipe. Add a can of cherry or blueberry pie filling instead.

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A Little Peachy Freezer Jam

What You Need:

 

3 lbs peaches

2 T ginger

5 C sugar

2 pkgs (1 3/4 oz) powdered
pectin

1 C cold water

4 (1 pint) freezer
containers with lids

 

How to Make It:

 

Remove the pits from the
peaches and peel.

Chop peaches up very fine to
make about 4 C.

Place peaches in a large
mixing bowl.

Add ginger and stir
together.

Slowly add the sugar and mix
until well combined.

Place the cold water in a
small saucepan and place over medium heat.

Add the pectin.

Bring to a boil being sure
to stir continuously.

When water comes to a rapid
boil cook 1 minute.

Remove from heat and pour
into fruit.

Stir until all is combined.

Continue to stir 4 minutes.

Pour mixture into the 1 pint
freezer containers and cover with lids.

Leave standing at room
temperature for 1 full day (24 hours).

Freeze for up to 6 months.

When ready to use remove
from freezer and allow coming to room temperature about 1 to 2 hours. 

Freezer jam will stay good
in the refrigerator for up to 3 weeks.

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Strawberry Surprise Freezer Jam

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What You Need:

1 pt boxes of fresh strawberries, washed, drained and hulls removed

2 1/2 C of fresh pineapple, peeled and finely chopped

7 C sugar

2 pkgs (1 3/4 oz) powdered pectin

1 C cold water

4 pt freezer containers with lids

How to Make It:

Place strawberries in a large mixing bowl.

Crush the strawberries with a potato masher.

Measure out 2 1/2 C strawberries and place in a separate bowl.

Add the pineapple to the strawberries.

Slowly add the sugar and stir until well combined.

Place the cold water in a saucepan over medium heat.

Add the pectin.

Stir continuously until water begins to boil.

Boil 1 minute.

Remove from heat.

Pour the water mixture into with the fruit.

Stir well to combine.

Continue stirring 4 minutes.

Pour into the pt freezer containers and cover.

Let stand at room temperature for 24 hours.

Freeze after 24 hours.

Jam will stay good in the freezer for up to 6 months.

To use, remove from freezer and allow to come to room temperature, about 1 hour.

Cover and refrigerate for up to 3 weeks.

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Afforable Easy to Make Holiday Recipes

This is just a small sampling of all the great easy to make recipes we have in our new Holiday Cookbook 2008 you can learn more about this book by clicking here

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Hearty Pumpkin Soup Recipe

5 T. butter, softened
1 T. brown sugar
4 slices whole wheat bread
1 C. chopped onion
2 14 oz. cans chicken broth
1 15 oz. can pumpkin puree
1 t. salt
a pinch each of ginger, allspice, black pepper, cinnamon
1 C. heavy whipping cream

Combine 3 tablespoons of the butter, along with the brown sugar; spread evenly over bread. Place bread, buttered side up, on a baking sheet and bake at 400°F. 8-10 minutes until bread is crisp and butter is bubbly; cut into squares for croutons and set aside.

Saute onion in remaining butter in a large saucepan. Add remaining ingredients – except cream – mixing well. Bring to a boil, then reduce heat to low, and cook 15-20 minutes. Add cream and heat through.

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Coffee Cookie Recipe

1 stick unsalted butter, room temperature
3 oz. cream cheese
1 C. plus 2 tablespoons all-purpose flour
2 dozen chocolate kisses
1 large egg
2 t. instant coffee powder
2 t. cocoa
1/2 C. sugar

In a small bowl, beat together the butter and cream cheese. Beat in flour, a little at a time, until completely incorporated. Cover and chill dough about 1 hour, until firm and easy to handle.

Shape dough into 1-inch balls and press into mini-muffin pans, making sure dough goes up the sides of each depression. Place a chocolate kiss in each depression. Set oven rack to upper middle level and preheat oven to 325°F.

In another small bowl, beat together the egg, coffee powder, cocoa and sugar. Spooning over each kiss, divide mixture evenly among prepared pans. Bake coffee cups on upper middle rack at 325°F. for 22 to 25 minutes, or until lightly puffed and golden. Cool slightly in pan, then remove and cool completely on a wire rack.

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Fruit Cake

3 cups of sifted flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of nutmeg
1 teaspoon of cinnamon
3/4 cup of shortening
1/2 cup of honey
1/2 cup of brown sugar, firmly packed
2 eggs
1/2 cup of brandy
1 pound of candied fruit, diced
1 cup of whole glace cherries
1 cup of light raisins
1 cup of broken walnuts

Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each.

Stir in brandy, fruits and nuts.

Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tubepan.

Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean.

Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits.

Fruit Cake Glaze

2 tablespoons of brown sugar
1 tablespoon of light corn syrup
2 tablespoons of water

Combine the ingredients in a saucepan. Bring to a boil and boil for 2 minutes. Cool before using.