C&M's Fresh Lime Freeze

My brother Chad and his wife Merrie, make this refreshing lime freeze. They first served us this treat when they came to visit us when we lived in upstate New York. Over the summer I got several limes in one of my bountiful baskets and had to call her for the recipe. Thank you Chad and Merrie for sharing this refreshing recipe.

C&M's Fresh Lime Freeze

1-2 Limes, wash limes and cut in 1/2 or 1/4's and place (peels and all) in a blender.

Add 1 cup of water and blend well. Strain limes and water through a fine mesh strainer, catching in a bowl all the lime juice and water. There may be some contents left in the blender. Add a small amount of water to clean/rinse it out and strain anything left on the blender sides.

Place the strained lime/water liquid back into the blender add 2-3 cups of water.

Add 3/4 cup sugar and fill the blender up with ice and blend. (In place of the ice vanilla ice cream can also be added.)

**If you like a stronger lime flavor you can increase your limes or cut back on the sugar.

Fruit Slush

(Fruit slush prior to freezing)

This is a refreshing and light slush. Perfect for those hot summer day BBQ's right around the corner. This recipe is T. Mangus adapted recipe from a Taste of Home recipe. T. Mangus has the "great cook" title hooked to her name here in our little town. They say whatever recipe she submits to the hospital cookbook, shares, etc. Is always sure to be a hit. For me this one was no exception. When we were served this at a small church gathering they served it with a dollop of canned whipped cream on it--the added touch.

Fruit Slush (T. Mangus)

1 (12 oz) can frozen lemonade

3-4 Bananas

1 can pineapple crushed or tidbits, with juices

1 can mandarin oranges, drained

1 can peaches with juices

1 can pears with juices

1 container of frozen strawberries (I used a frozen bag and put it what I thought looked good)

1-2 cups frozen blueberries or other berries

6 oz can of Orange Juice, undiluted

In a large bowl, combine all ingredients. Cover and freeze for at least 8 hours or until firm. Remove from the freezer 45 minutes before serving. Mix in 1 (20 oz) bottle of Sprite or 7-Up before serving.

*Red grapes halved can be used instead of blueberries. The berries just give it more contrast and sweetness verses a tart flavor.

Clubhouse Chicken Squares

I got this recipe from one of my Pampered Chef Cookbooks. This a tasty appetizer that we actually had for a dinner on one of our warm spring days-not like the snow today! The kids liked it and it was tasty, but loaded with calories and fat! Because of its high fat and calorie content it is probably best served as an appetizer (Each square if you get 12 servings out of your creation according to the book has upwards of 300 calories and 20 g of fat. Now if you used reduced fat products like I always like to do I can't tell you what the counts are, but I bet it doesn't change them all that much!---DARN!). This would be a fun party or shower finger food.

Clubhouse Chicken Squares

2 packages (8 oz each) refrigerated crescent rolls

1 package (8 oz) cream cheese softened ( I personally think you could go less here!)

2 Tablespoons mayonnaise

1 small garlic clove, pressed

1 teaspoon Dill mix (I used McCormick's "It's a Dilly mix)

1 can (10 oz) Chunk white chicken, drained and flaked (I cooked and diced chicken tenders)

1/2 small cucumber, seeded, sliced, and quartered

2 plum tomatoes, seeded and diced (I used slicing tomatoes I had on hand)

1/2 cup (2 oz) Shredded Cheddar cheese

6 slices bacon, crisply cooked, drained and crumbled

Preheat oven to 375 degrees. Unroll one package of crescent rolls across one end of stoneware pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Roll dough to seal perforations and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven; cool completely.

In a bowl combine cream cheese, mayonnaise, pressed garlic and dill mix; mix well. Spread mixture evenly over crust; top with chicken.

Thinly slice cucumber and cut into quarters. Dice tomatoes and grate cheese. Sprinkle cucumber, tomatoes, cheese and bacon over chicken. Refrigerate 30 minutes. Cut into squares.

Serves 12.

We didn't wait for it to cool. We just ate it up the way it was and were content that dinner was accomplished! :-)

Grapefruit Slush

This wonderful little appetizing drink has been a family tradition for both Thanksgiving and Christmas gatherings for as long as I can remember. If you like grapefruit you are sure to like this beverage. This recipe is one handed down from my maternal grandmother. I look forward to the holiday season so I can make and drink this. Over the years I have altered the recipe just playing around. I have tried it with Mandarin oranges-which doesn't work all that well for some reason it doesn't set up. If you like the Mandarin orange idea I have gotten it to work and look good by using the white grapefruit and adding it were the maraschino cherries would be--like a garnish piece. I have found my favorite to be pink grapefruit with the cherries and 1 cup less sugar {who needs it anyway?!;-)}

Original Grapefruit Slush-Rula Bartholomew recipe.

2 cups sugar

2 cups water

2 cans grapefruit with juices

2 Tablespoons Lemon Juice

Maraschino Cherries (optional)

Beat grapefruit, and then add other ingredients. (Remember to remove any grapefruit seeds). Pour into a large freezer safe container. Drop in Cherries throughout the container and freeze. When ready to serve cut into pieces and serve with sprite or 7-up.

Jill's lighter Version

1 cup sugar

2 cups water

2 cans Pink Grapefruit with juices

2 Tablespoons Lemon Juice

Maraschino Cherries or Mandarin Oranges (optional)

Heat sugar and water until sugar dissolves. Put all ingredients in a blender and blend well. Pour into a freezer safe container--we have always preferred a shallow dish with a lid (9x 13 size Tupperware because it is easier to cut and serve when frozen solid.)

Serve with 7-up, sprite, or our favorite Fresca-keeps the grapefruit flavor strong!

Black Bean and Corn Salsa

I have many a recipe for Black Bean Salsa's. This one taste great and it doesn't have a lot of vinegars or spices so it makes it easier to throw together quickly. I will have to post some of my other well loved Black Bean Salsa's as summer gets closer--seems to be the time we eat it more often with our ripe tomatoes out of the garden.

1 (15 oz) can Black beans, rinsed and drained
1 (11oz) can whole kernel corn, drained
1 teaspoon minced fresh Jalapeno pepper (optional)
1 avocado, chopped
2 medium tomatoes, chopped
1 Red bell pepper, chopped (my mother-in-law added some green bells too and it tasted great)
1/3 cup chopped fresh cilantro (or substitute 1 teaspoon dried)
1/4 cup diced red onion
1/4 cup fresh lime juice (about 2 limes, squeezed)
1 teaspoon salt

Combine all ingredients except avocado and chips. Cover and chill for at least two hours. Add avocado just before serving. Serve with tortilla chips for dipping.

Healthy Chips and Dip

I am posting this per request from my sister. This is a simple way of making your own low-fat crisps from tortillas. The kids love them and they are so simple to make. I nice after school snack if you ask me. I got these ideas years ago from "Parents" magazine-November 2006. We typically make PLAIN and eat them with salsa, but they suggest other great options which I have posted for your enjoyment too.

Sweet Wheat

2 whole-wheat burrito-size tortillas

1 tsp sugar

1/4 tsp. cinnamon

Lean Green

2 spinach burrito-size tortillas

1/2 tsp salt

Pinch of nutmeg

Tasty Tomato

2 sun-dried tomato burrito-size tortillas

1 Tbs. grated Parmesan

Pinch of paprika

PLAIN

Flour Tortillas (we don't add seasonings)

Follow the spritzing directions and bake as directed. These are our favorite.

Heat oven to 400 degrees. Cut tortillas into wedges. In a large bowl, sprinkle tortillas with seasonings and toss.  Spray with vegetable cooking spray, coating well. Place chips in a single layer on a foil-lined baking sheet. Bake 10 to 12 minutes or until crisp.

DIPS

Robust Ranch

Combine 1/3 cup ranch dressing with 3 Tablespoons cottage cheese.

Sweet Salsa

1/2 cup prepared mild salsa, 1/4 cup corn kernels, 1/4 tsp. sugar

Grapefruit Slush-Thanksgiving and Christmas Must

My Grandma Bartholomew always served this slush at every holiday for as long as I can remember. We had it at all our family holiday feast. It is one tradition from my family that I continue to carry on with my own children and even my in-laws are hooked. If you like grapefruit you will enjoy this appetizer. I have cut the sugar in half from my grandmothers original recipe and I don't notice much of difference, but I am hoping my hips will. ;-) I enjoy this with more slush that soda pop in my glass and like to eat it with a spoon like a Slurpee. Find your favorite way of spooning, slurping, or drinking this recipe. Cheers-Enjoy!

2 cup sugar (I have cut it back to 1 cup and think you can taste the grapefruit flavor more)

2 cups water

2 cans grapefruit with juices/syrup (another reason to cut back on the sugar) *remove the seeds**I love to use Red Ruby grapefruit, but any will do.

2 Tablespoons Lemon Juice

Maraschino Cherries (optional) We cut these in half and blot on paper towel add as many as desired.

Blend grapefruit in blender. Combine with all other in ingredients freezer safe container and stir until well mixed. (I personally like to heat the sugar and water together until I know the sugar is dissolved) Freeze well. Serve with sprite or 7-up.