Rocky Mountain Recipes 6-25-12
June 23, 2012
Iola Egle • Bella Vista, Ark.
1 (18 oz) pkg. Refrigerated Sugar Cookie Dough
2 c. Strawberry Preserves
1-1/2 c. Fresh Pineapple, peeled, cored and cut fine
1-1/2 c. Papaya, peeled, seeded and crushed
1 Mango, peeled and finely chopped
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1 c. Whipped Topping
1/2 c. Macadamia Nuts
1/4 c. White Chocolate Chips
3 Tbsp. Flaked Angel Coconut
Press cookie dough to form a 9-inch circle on a lightly greased pizza or cookie sheet. Bake in a preheated 350 degree oven about 10 to 12 minutes. Cool. Heat preserves in microwave so it can be easily spread on cooled crust. Lay fruits in your favorite design on top of preserves. Spread whipped topping over fruit pieces. Sprinkle with macadamia nuts, white chocolate chips and angel coconut. Refrigerate until serving time. Makes 12 slices.
Marsha Konken • Sterling, Colo.
1 (3 oz) Cream Cheese, softened
2 Tbsp. Sugar
2 Tbsp. Milk
1 (8 oz) Cool Whip, thawed
1 t. Vanilla
Beat the cream cheese, sugar and milk together until well blended. Fold in the cool whip and vanilla. Refrigerate. Serve with fresh fruits, angel food cake cubes, graham crackers and vanilla wafers.
Sharon Raasch • Imperial, Neb.
3/4 c. Fresh Blueberries
1 ripe Banana
1/4 c. Nonfat Vanilla Yogurt
1/4 c. Milk
1/2 c. Pineapple Orange Strawberry Juice Blend
Pinch of Cinnamon
1/2 c. Crushed Ice
Combine all of the ingredients in a blender and puree smooth, about 1 minute. Serve immediately in a tall glass. Garnish with a blueberry skewer with a thin strip of orange peel, if desired. Makes 1 large serving.
Helen Druse • Lafayette, Colo.
1 (3 oz) pkg. Strawberry Jello
1 c. Boiling Water
1 c. Vanilla Ice Cream
1 c. Fresh Strawberries, chopped
1/2 c. Pecans, chopped
In a mixing bowl, dissolve gelatin in boiling water. Cool until syrupy. Add ice cream and beat until blended. Refrigerate until partially set. Fold in the strawberries and pecans. Spoon into individual serving dishes. Refrigerate until firm. Yields 4 to 5 servings.
Chris Bryant • Johnson City, Tenn.
1 Angel Food Cake
1 box Instant Vanilla Pudding
1 c. Cold Milk
1 pint Vanilla Ice Cream
1 box Strawberry Gelatin
1 c. Boiling Water
1 (10 oz) box Frozen Sweetened Strawberry
Break cake in small pieces in baking dish or pan. Dissolve pudding in cold milk. Add ice cream. Beat until well mixed. Pour over cake. Do not stir. Let set. Dissolve gelatin in boiling water. Add strawberries. Stir until gelatin begins to thicken. Pour over pudding and cake, but do not stir. Place in refrigerator until ready to serve.
Marcey Dyer • Pierce, Colo.
1 Honeydew Melon
4 c. Seedless Watermelon Chunks
1-1/2 c. Seedless Green Grapes, cut in half
1-1/2 c. Seedless Red Grapes, cut in half
1 pint Blueberries, rinsed and drained
2 Bananas, sliced
2 Tbsp. Honey
1/2 c. Fresh Orange Juice
Cut cantaloupe and honeydew melon into small pieces. Peel kiwi and mangos and cut into small pieces. In a large bowl, combine cantaloupe, honeydew, watermelon, grapes and blueberries. Gently stir in kiwi, mango and bananas. In a small bowl, whisk together honey and orange juice. Pour over the fruit and toss until thoroughly combined.
*You can also add raspberries, blackberries and strawberries.