(Pampered Chef cookbook)
1/2 package frozen puff pastry (1 sheet), thawed
1/2 cup sliced almonds, divided
2 TB sugar, divided
1 container sour cream (8 oz)
1/2 cup powdered sugar
1/4 tsp almond extract
1 1/2 cups cool whip
12 large strawberries, sliced (or other fruit)
Preheat oven to 400. Unfold pastry dough onto cookie sheet. Finely chop 1/4 cup of the almonds and combine with 1 TB of the sugar; sprinkle evenly over surface of the dough. Lightly press into the dough.
Using a pizza cutter, cut dough into 12 even squares and separate on cookie sheet. Bake 16-18 minutes or until golden.
Lightly toast remaining almonds and then finely chop. Zest entire orange peel. Combine zest and remaining 1 TB sugar, stir and set aside.
Whisk sour cream, powdered sugar and almond extract in bowl. Fold in Cool Whip. Slice strawberries. Split open each pastry square and fill with strawberries, 2 TB filling, sprinkle with chopped almonds and orange zest, put pastry top back on and serve immediately.
20 graham crackers, crushed
1 cube butter
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
Mix crackers, butter, and sugar well; pack lightly in 9 x 13 inch pan. Beat cream cheese, eggs, sugar, and vanilla well until lightly. Pour on top of crumbs and bake 20 minutes at 375 degrees. Cool.
1 qt. huckleberries
3 1/2 tbsp. cornstarch
1 c. sugar
Cook until thick. Cool spread top with whipped cream just before serving.
Fresh Mango Salsa
1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste
Oven-Baked Sweet Potato Fries
(Yes. Sweet Potatoes aren't fruit. I know that. But they sure taste fruity! Am I right?)
1 teaspoon(s) ground cumin
1 teaspoon(s) salt
1/2 t garlic salt or garlic powder (whichever one you have hanging around)
1/4 teaspoon(s) ground red pepper or 1/4 t cayenne pepper (or you can omit if you don't like a ZING)
1 tablespoon(s) vegetable oil (I prefer olive oil)
2 large (about 1 1/2 pounds) sweet potatoes
1.In a small bowl, combine cumin, salt, and pepper. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
2. On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened (I usually just use 1--it just depends on how much of the cheesecake sort of flavor you like)
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting