~ Ambrosia ~

INGREDIENTS:

1 cup of heavy cream

1/4 cup of powdered sugar 

1 teaspoon of vanilla extract

1 cup of greek yogurt

1 cup of sweetened flaked coconut

2 cups of miniature marshmallows

1 (20-ounce) can of pineapple tidbits, well drained

1 (11-ounce) can of mandarin oranges, well drained

1 can of fruit cocktail extra cherry, in cherry sauce

2 cups of seedless black grapes, washed and dried

1 large banana (thick slices)

1 small crisp pink lady or gala apple (skin on, chopped into pieces)

walnuts and/or pecans (optional)

DIRECTIONS: In a large mixing bowl, beat together whipping cream, powdered sugar and vanilla until stiff peaks form. Fold in the greek yogurt into the whipped cream mixture just until blended. Now fold in the coconut and marshmallows. Once this is folded together completely add the remaining ingredients. Transfer the ambrosia to a serving dish. Cover and refrigerate for 1 to 2 hours before serving. Top with walnuts/pecans when ready to eat, if desired. NOTE: Drain the fruits well before adding them in.   A cool treat for a hot day!  ~ Chef ~

~ Watergate Salad ~

Ingredients:

1 (small) pkg. of instant Pistachio pudding powder
1 (8-oz) can of crushed pineapple, undrained
1(16-oz) container of small curd cottage cheese
1 (8-oz) container of Cool Whip, thawed

Directions:

In a large bowl, combine the pudding powder, crushed pineapple and cottage cheese and mix thoroughly. Now fold in the Cool Whip. Cover and chill for at least one hour. Garnish with  lime slices or cherry halves, if desired.  Enjoy! ~ Chef ~

~*~ Cherry Salad ~*~

Ingredients:
1 can of cherry pie filling
I can of sweetened condensed milk
1 small can crushed pineapple, drained
1 cup of chopped pecans or walnuts
1 (8 oz.) container of cool whip

Directions: Add all of the ingredients in a medium size bowl and fold together until all are incorporated. Chill for 3-4 hours before serving.  This recipe is simple to make and oh so good now go and ... Get a Spoon! ~ Chef ~

~*~ Lime Congealed Salad ~*~

Ingredients:
2 1/2 cups water, divided
2 (3-ounce) boxes of lime gelatin
1 (16-ounce) carton of cottage cheese
1/2 cup of mayonnaise
1 (20-ounce) can of crushed pineapple in pineapple juice
1 cup chopped pecans, more for garnish, if desired

Directions:  Bring 1 cup water to a boil. Place the gelatin in a bowl and pour the boiling water over it. Stir until dissolved. Stir in 1 1/2 cups of cold water. Let cool to lukewarm (you can place it in the refrigerator for a few minutes, but do not let it set). In a separate bowl, combine the cottage cheese and mayonnaise. Stir in the pineapple with its juice. Stir in the cooled gelatin mixture. Stir in the nuts. Carefully pour the mixture into a large ring mold or serving bowl. Chill until firm. Garnish with nuts, if desired. Pretty and tasty! ~ Chef ~

~ Buttermilk Congealed Salad ~

Ingredients:

1 can of crushed pineapple in it's own juice (20 ounces)
2 cups of whole buttermilk
8 ounces of whipped topping
2 small boxes of gelatin (any flavor)

Directions: Heat pineapple including the juice and bring it to a boil. Add the jello and mix well. Remove from heat and add the buttermilk and stir. Allow to cool for twenty to thirty minutes. Now stir in the whipped topping and refrigerate till completely set. Serve and Enjoy! ~ Chef ~ 

~ S'more Brownies ~

Ingredients: 
~ (for the Crust)
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
~ (for the Brownie)
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
~ (for the Topping)
4 cups large marshmallows

Directions: Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges about 1 inch. For the crust: lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes. Now let's make the brownie portion. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated. Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes. Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (don't blink next thing you know they will be burnt), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Cut into 12 (2-inch) squares. Oh my! ~ Chef ~

~*~*~ Lemon Sponge Pie ~*~*~

Ingredients:

(1) 9" unbaked pie crust
3 large eggs, separated
2 T. fresh grated lemon peel
2/3 cup fresh lemon juice
1 cup whole milk
1 1/4 cups sugar
1/3 cup flour
1/4 tsp salt

Directions: Preheat oven to 350 degrees. Beat egg whites in a large mixer bowl until stiff peaks form, then set aside. Beat the egg yolks; then beat in the lemon peel, lemon juice and milk. Add the sugar, flour and salt; beat until smooth. Fold lemon mixture into egg whites. Pour into unbaked pie crust. Bake until golden brown, 45 to 50 minutes. A layer of lemon will settle to the bottom and a soft meringue-like topping will float to the top. Nothing needed but a spoon. ~ Chef ~