Recipe #6

Peanut Butter Ice Cream Pie

1 Graham Cracker Crust
1/2 gallon of vanilla ice cream (softened, but not melted)
1 1/2 cups peanut butter (smooth or chunky, whichever you prefer)
1 8 0z tub Cool Whip (thawed)
Salted Peanuts
Hershey's Chocolate syrup

Mix softened vanilla ice cream and peanut butter until well blended. Fold in Cool Whip and spoon into graham cracker crust, careful not to move ice cream around too much as it will break the graham cracker crust.

Freeze 4 hours or overnight. Set out for 1/2 hour before cutting, top each slice with peanuts and chocolate syrup drizzle. Freeze the remaining pieces...if you have any left.

Recipe #5

Party Punch
(my Grandma used to make this and it is a wonderful punch to have at any get together)

1 2 liter bottle of Sprite/Sierra Mist (cold)
1 gallon of orange juice (cold)
1 gallon of Hi-C Fruit Punch (cold)
1 half gallon of sherbet (I use rainbow sherbet, it gives it more flavor)

In a punch bowl put half of the orange juice, Hi-C, Sprite/Sierra Mist and mix well. Scoop half of the sherbet into the bowl and let sit for a few minutes. The sherbet will melt a little. This recipe is enough for two batches of punch.

Enjoy!

Recipe #4

Cheddar Jalapeno Corn Muffins
(these are just a little spicy...I would call them mild)

1 pkg Jiffy Corn Muffin Mix
3 jalapeno peppers (veins and seeds removed, chop into small pieces)
1/2 cup cheddar cheese (shredded)
2 tbsp chili powder

Preheat oven according to the directions on the package (I believe that it is 350 degrees)
Prepare the muffin mix according to the directions. Stir in jalapeno peppers, cheese, and chili powder. Leave batter sit for a few minutes, bake according to the directions on the muffin mix.

Can be served warm or cold...either way they are delicious.

Recipe #3

Tuna Melts
(This is my twist...you can add or replace items as you see fit)

3 cans Tuna (drained)
Miracle Whip or Mayonnaise (use as much or as little as you wish depending on the desired consistency)
3 tbsp Onion (chopped)
2 tbsp Banana Peppers (chopped)
1 pk English Muffins (6 pk)
6 slices Provolone Cheese (cut in half)

Preheat the broiler on high (or the oven to 425 degrees)
Mix Tuna and Miracle Whip/Mayonnaise to desired consistency. Add onions and banana peppers and mix up. Toast the split English muffins in the toaster and place on baking sheet. Spoon the tuna mixture onto each half of the English muffins and top with half pieces of provolone cheese.

Place the muffins in the broiler or the oven until the cheese starts to turn brown and bubbles a bit. This will make 12 tuna melts, serve with a fresh salad or soup of your choice.

Enjoy!

Recipe #2

Magical Peanut Butter Cookies (Courtesy of Paula Deen-Food Network Star)

1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (Splenda) (regular sugar can be used as well)
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls and roll into remaining sugar replacement. Push down slightly into criss cross pattern. Bake for 12 minutes or until golden brown, do not overbake. Let cool slightly before removing from baking sheet.

Go ahead and make a double batch because they go fast.

Thank you!

Thank you to all of you who have sent me recipes, I have been flooded with ideas and new recipes to try. I love it and I can not wait to try all of them. Keep them coming!

Recipe #1

I figured that I would start with a summer recipe so that we can take advantage of all the fresh vegetables that are available this time of year.

Grilled Vegetables

1 Medium Yellow Squash
1 Medium Zucchini
1 Vidalia Onion
1 pk Fresh Mushrooms
1/2 pk Baby Carrots
1/2 cup Extra Virgin Olive Oil
2 tbsp Italian Seasonings
Salt (to taste)
Ground Pepper (to taste)
2 tbsp Bread Crumbs
2 tbsp Parmesan Cheese
Aluminum Foil (big enough to fold and close up completely)

Rinse and wash all vegetables, cut into medium bite sized pieces and place in a gallon sized zip lock bag. Pour olive oil on top of vegetables, zip up bag and shake gently to coat vegetables. Add the italian seasonings, salt, and pepper. Pour onto aluminum foil (big enough to fold up and close completely), top with bread crumbs and cheese, fold up and toss on the grill until the vegetables are cooked but not mushy. Enjoy!