Fruity summer daiquiri

Ingredients

• 3 cups pitted, peeled, and sliced fresh peaches, frozen (thawed) unsweetened peach slices, or fresh or frozen unsweetened strawberries
• 1/2 12 ounce can frozen limeade or lemonade concentrate, thawed
• 1/4 cup light rum or orange juice
• 2 tablespoons powdered sugar
• 2 - 3 cups ice cubes
• Fresh peach chunks or small fresh strawberries (optional)

Directions

 

In a blender combine 3 cups fruit, limeade concentrate, rum and powdered sugar. Cover and blend until smooth. With blender running, gradually add ice cubes through opening in lid until mixture is desired thickness. If you like, garnish with peach chunks or small fresh strawberries thread on wooden skewers.

 

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Sweet Mango Salsa

Ingredients

Recipe makes 8 cups

• 2 Mangos, chopped
• 2 peaches, small chunks
• 4 tomatoes, chopped
• 1 white onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup of diced pineapple
• 1 cup of chopped cilantro
• 1 garlic clove, minced
• 1/4 cup of lime juice
• 1 teaspoon of salt
• 2 tablespoons of white sugar (or to taste)
• 3/4 cup of water

Directions

Place the mango, peach, tomato, onion, red pepper, yellow pepper, pineapple, and cilantro in a mixing bowl. Stir in the garlic, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

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Baked parmesan chicken

Ingredients

Recipe yields 6 servings

 

• 2 tablespoons of olive oil
• 1 clove of minced garlic
• 1 cup of dried bread crumbs
• 2/3 cup of grated Parmesan cheese
• 1 teaspoon of dried basil leaces
• 1/4 teaspoon of ground black pepper
• 6 skinless, boneless chicken breasts

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

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Strawberry cream cake

Ingredients

Original recipe makes 1 - 3 layer 9 inch cake

 

• 2 3/4 flour
• 2 1/2 teaspoons of baking powder
• 2 cups of white sugar
• 1 packet of strawberry Jell-O
• 1 cup of softened butter
• 4 eggs
• 1 cup of milk
• 1 teaspoon vanilla extract
• 1/2 cup of pureed strawberries
• 1 1/2 cups of heavy cream
• 2 tablespoons of white sugar
• 1/2 teaspoon of vanilla extract
• 1 1/2 cups of fresh, sliced strawberries

 

Icing

• 1/2 cup of softened margarine
• 1 package of softened cream cheese
• 4 cups of confectioners' sugar
• 2 teaspoons of vanilla extract

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
5. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
6. Spread remaining whipped cream on cake top. Top with quartered strawberries.