6 cups 1″ vine-ripened tomatoes
2 cups 1/2″ diced fresh mozzarella cheese
3 cups 1/2″ diced and peeled cucumber
1/2 cup torn basil
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 tsp. kosher salt
1/4 tsp. crushed red pepper
Place tomatoes, cucumbers and mozzarella into a large mixing bowl or large salad bowl.
Season with salt and crushed red pepper.
Toss gently to combine.
Slowly whisk the olive oil into the balsamic vinegar in a separate bowl, creating a vinaigrette. Pour the vinaigrette over the tomato mixture and toss gently to combine.
Just before serving, add the torn basil and toss with a light hands.
2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
For the Dressing:
1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients.
Pour over salad mixture. Toss to coat well.
Chill at least 2 hours before serving
1 3.4 oz vanilla instant pudding mix
1 20 oz can crushed pineapple (do not drain!)
1 8 oz container Cool Whip (I used lite) – thawed
1 tsp rum extract
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1/2 cup chopped nuts (your favorite)
Combine pudding mix and the entire can of crushed pineapple in a large bowl.
Stir until completely combined.
Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts,
Chill until ready to served
1 (8 ounce) cream cheese, softened
1/2 cup sugar
8 oz cool whip, thawed*
6 cups berries:
3 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
1 cup raspberries
In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.
Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.
4 cups chicken breast chopped or 2-15oz. cans
1 1/2 cups sliced seedless grapes (red or white)
3/4 cup chopped celery (if this is a little too much, reduce to 1/2 cup or less)
1 Tbs sugar
1 Tbs Worcestershire sauce
1 Tbs lemon juice
3/4 cup pecans
1 cup mayonnaise
Mix all ingredients and stir together.
16 oz sour cream
16 oz cream cheese
1 cup sugar
Couple squirts of pure vanilla
Approx. 4 lbs green seedless grapes
Approx. 4 lbs red seedless grapes
Maybe 4 cups pecans
1 quart strawberries
Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and pecans for garnishing.
This recipe will feed 15/20 people.
Author’s Note: you can use the low fat sour cream and cream cheese. You can also use Splenda. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar.
2 stalks uncooked broccoli, Chopped
1 head (medium) uncooked cauliflower, Chopped
1/2 cup sweet red peppers, Chopped
1/2 cup green peppers, Chopped
1 large fresh tomato, chopped
1/2 large uncooked red onion, Chopped
1 large can ripe black olives, 1 cup chopped
1/2 cup low-fat shredded cheddar cheese
1 1/2 cups fat free Ranch dressing
Blanch the broccoli and cauliflower and then chop add everything in a large bowel add the dressing and toss.
Place in the frig for four hours and serve.