Summer Desserts.

Strawberry Limeade Shaved Ice
Submitted by: Liz

Ingredients
Ice Cubes/Shaved Ice
1 Can of Limeade
4-6 Strawberries

Use an ice shaver OR blend ice cubes in a blender, set aside.
Make up limeade and blend in strawberries.
Pour Limeade mixture over shaved ice.
Serve.

Strawberry Dessert

Submitted by: Julie

Layer 1:

2 c. flour

1 c. butter or margarine

½ c. brown sugar

½ c. walnuts, finely chopped

Mix well and press into a 9x13 glass pan. Bake at 350 for 15-20 minutes, until lightly browned. Let cool.

Layer 2:

1 carton cool whip

1 package cream cheese (8 oz.), softened

½ c. powdered sugar

1 tsp. vanilla

Mix well. Spread over the cooled bottom layer.

Layer 3:

1 package Danish Dessert, strawberry flavored

2 c. water

1 lb. fresh strawberries, sliced

Dissolve Danish Dessert in water. Bring to a boil for one minute, stirring frequently. Let it cool, then spread over second layer and arrange sliced strawberries on top. Best if it stands overnight to firm up.

Tropical Trifle
Submitted by: Sarah

Ingredients
1 Lemon Cake Mix (and the accompanying ingredients--eggs, oil, water)
1 box of Banana Cream Pudding (and the accompanying ingredient--milk)
1 can of Pineapple Tidbits
1 can of Mandarin Oranges
1 can of Whipped Cream

*Toated Coconut and Cherry

Instructions
Make and bake a lemon cake mix. Let it cool completely and cut into small pieces to use right away (or to freeze for later use---just set in fridge the night before putting trifle together.). Mix up Banana Cream pudding mix. Open cans of pineapple tidbits and mandarin oranges and drain. Now all you have to do is layer the trifle...

Cake, Pudding, Fruit, Whipped Cream (repeat 2 or 3 times)
End with a layer of Whipped cream
Sprinkle toasted Coconut over the Whipped Cream and top with a Maraschino Cherry (Optional)

Favorite Appetizers.

Hummus
Submitted by: Sarah
Recipe from About.com (Click here for original recipe)

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Mozzarella Alla Caprese
Submitted by: Liz

Slice ripe tomatoes.
Top with Slices of Fresh Mozarella.
Sprinkle Fresh (or dry) basil overtop.
Serve.