Strawberry Pineapple Salad
3 tablespoons honey ·
2 cups strawberries, hulled and crushed ·
1 8-ounce package cream cheese, softened ·
1 cup crushed pineapple, drained
In a bowl mix cream cheese and honey. Add strawberries and pineapple and blend well. Pour into a freezer tray and freeze for 2 hours. Cut into 4 portions. Serve on lettuce leaves and garnish with strawberry slices, if desired.
Chocolate Soda Recipe (mocktail)
2 Tbsp milk
2 Tbsp vanilla ice cream
2 tsp chocolate syrup
1 cup lemonade
1 ice cube
Mix chocolate syrup and milk in a tall glass and add one tbsp vanilla ice cream to it and stir.
Add 1 cup lemonade and 1, 2nd tbsp vanilla ice cream, and ice cube. Stir lightly.
Serve with a straw.
1 cup sugar
1 cup flour
1 cup milk
1 stick butter, melted
1 can peaches (or any favorite fruit), drained
In a bowl, combine sugar, flour and milk. Pour mixture over butter, stir and press into pie pan. Add peaches. Cook in bottom of oven at 450 degrees until brown.
Mother's Moon Cookies
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon salt
1/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, softened
1 cup chopped nuts
1 Sift together flour, 1/2 cup powdered sugar and salt. Stir in condensed milk, vanilla and soft butter. Blend well and fold in chopped nuts. Chill well.
2 Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil.
3 Roll the dough pencil thin and form in crescent shape. Arrange cookies on the cookie sheet.
4 Bake on top rack of the oven for 12 minutes until set, do not brown. Let the cookies cool on pan. While still warm roll the cookies in leftover powdered sugar.