How to Make Yummy Desserts Featuring Fruits and a Recipe for Lemon Pineapple Party Punch

Fruits are not only delicious, they are healthy and make some yummy desserts. The recipes in this article feature some of our favorite fruits. You are sure to love Low-Fat Mandarin-Lime Fruit Dip served with an assortment of fresh fruits. This is perfect for your Spring and Summer parties. Old Nellie's Cherry Dessert goes together quickly and is wonderful served with a whipped cream topping. The Kentucky Fruit Dessert is based on an old dessert we ate in Kentucky. Being from Southern Indiana, we often crossed the Ohio River and ate in Kentucky where they served some wonderful food. This recipe is different but very good. The last recipe is for a Lemon Pineapple Party Punch which features the juices from these fine fruits.

LOW-FAT MANDARIN LIME FRUIT DIP
1/2 cup fat-free sour cream
1 tbsp honey
1/2 tsp grated lime peel
1/2 tsp grated orange peel
1/2 tsp lime juice
1/2 tsp orange juice

In a small bowl, combine all the ingredients and blend together well. Refrigerate several hour to allow the flavors to blend. Serve with an assortment of fresh fruit.

OLD NELLIE'S CHERRY DESSERT
2 cans cherry pie filling
2 sticks butter, melted
1 cup chopped walnuts
juice of 1/2 a lemon
1 box white cake mix

In a 9 x 11 x 2-inch baking pan, spread the two cans of cherry pie filling. Squeeze the lemon juice over the pie filling. Sprinkle the cake mix, dry, over the pie filling. Pour melted butter over the cake mix and sprinkle the nuts over the top. Bake at 350 degrees for 1 hour. Serve topped with whipped cream.

KENTUCKY FRUIT DESSERT
1 can pineapple chunks
1 can diced pears
1 jar maraschino cherries
1/2 cup sugar
4 tbsp flour
1 egg, beaten
4 red apples, unpeeled
1 cup white miniature marshmallows
1 cup chopped pecans

Drain the pineapple, pears, and cherries, reserving the pear and pineapple juices. In a saucepan, combine the sugar, flour, egg, the reserved pineapple juice and 1/2 cup of the reserved pear juice. Cook the mixture over low heat until thick, stirring constantly. Allow to cool. Remove the cores from the apples and cut into large chunks. Place the apples in a bowl; add the pineapple, pears, cherries, marshmallows and pecans. Stir gently to mix. Pour the sauce over all and chill for 24 hours.

LEMON-PINEAPPLE PARTY PUNCH
2 pkg (4-serving size) lemon gelatin
2 cups boiling hot water
1 can (46-oz) pineapple juice
1 small can frozen lemonade concentrate
3/4 cup sugar
1 tsp almond extract
1 bottle (2-liter) ginger ale, chilled

Mix the dry gelatin with 2 cups hot water and stir until completely dissolved. Add pineapple juice and lemonade concentrate to the gelatin mixture. Pour the mixture into a gallon jug and fill 3/4 full with tap water. Stir in the sugar and almond extract. Place in the refrigerator to chill. Add the ginger ale just before serving. Serve in a punch bowl with fresh lemon slices floating on top as garnish, if desired.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Chocolate Cupcake Recipe for Children's Party

If you are planning to host a children's party, you need to think about food and fun. You can plan games and activities so that your party guests will enjoy the party. By preparing for some simple games like balloon games or activities like dancing and singing, you won't have to invite a clown to entertain the children. For food, you can prepare chocolate cupcakes since they are easy to make.

As one cupcake is meant to be served to only one person, it will be easy for you to estimate the cost. You can simply count the number of children invited and their companions like their mothers or fathers. Cupcakes are served in paper cupcake liners, so there's no need for additional eating wares such as plates and spoons. Therefore, you don't have to worry about some children dropping eating utensils while they are eating. Besides, cupcakes can be easily arranged in one table, thus giving the children more space to do their activities.

Cupcakes are easy to prepare and children will enjoy eating them. Chocolate cupcakes are popular among children. To make a dozen cupcakes, you need the following ingredients: 5 eggs, 150 grams of sugar, ? teaspoon of cake emulsifier, 140 grams of flour, 25 grams of cocoa powder, 100 grams of margarine, 200 ml of fresh milk, 100 grams of cooking chocolate and chocolate paste.

First, pre-heat oven to 175°C. Place paper cupcake liners in a muffin or cupcake pan, and keep aside. Fold eggs, then add sugar, emulsifier, flour and cocoa powder. Mix for seven minutes until fluffy. Add margarine, and mix well. Pour the batter into the paper liners and then bake for 20 minutes in the pre-heated oven. Remove the cupcakes from oven and let them cool for a while at room temperature.

For the frosting, mix cold fresh milk with chocolate paste. Put the frosting into a piping bag and decorate the top of the cupcakes. You can decorate the cakes with tiny flowers, balls, butterflies, or other attractive shapes children will like. Shave the cooking chocolate and sprinkle them on top of the frosting. Put cupcakes in refrigerator until they are ready to be served.

You can prepare this cupcakes earlier so that you will have more time to do other preparations. Since cupcakes are easy to make, you can also make some more as treats for your guests to take home. Even a small children's party can be memorable for parents and especially children.

How To Make A Greek Appetizer Salad Recipe To Impress Everyone You Know

With the warmer weather moving on in, many people will be doing some party planning whether they are planning to entertain a small intimate group or a very large crowd. If you are searching for a delicious appetizer, you can learn how to make a Greek appetizer salad recipe to impress everyone you know, whether in a large group setting or a small intimate family setting. It may sound intimidating, but this is an easy to make recipe and you may already have everything you need to prepare it for family, friends, or party guests.

Recipe for Greek Appetizer Salad

What You Need
1 can drained green beans 8 ounce3 small sliced zucchini1 small separated cauliflower? cup olive oil? cup lemon juice1 teaspoon salt? teaspoon sugar? teaspoon oregano1 minced garlic clove1 small sliced onionRipe olivesLettuce leavesCherry tomato halves

How to Make It

Rinse and drain the water from all the fresh vegetables and then cut, slice or mince the vegetables accordingly into separate bowls. You will need to slice the zucchini and the onion into thin slices and thin rings. Cut the cherry tomatoes into halves. Cut off any undesirable parts of the cauliflower and then separate the cauliflower into small bite size pieces. Set the vegetables aside until needed.

Drained the liquid off the can of green beans and then add the beans to a large saucepan over a medium high heat with about 1 inch of salted water. Bring to the salt water to a boil and then add the can of green beans. Cover with a lid and reduce the heat to the lowest temperature setting. Cook the beans for about 5 minutes, or until the green beans are tender.

Add the sliced zucchini and separated cauliflower and return the mixture to a boil. Reduce heat and then cover with a lid. Cook the vegetables for about 5 minutes or until the vegetables are tender. Drain the liquid off the vegetables while discarding the liquid. After draining the vegetables place them in a shallow serving dish.

Using a small mixing bowl you will add the olive oil, lemon juice, salt, sugar, oregano and minced garlic clove. Mix well to blend the flavors and then pour this salad dressing mixture over the cooked vegetables in the serving tray. Cover with the lid, aluminum foil or clear plastic food wrap. Place the dish in the refrigerator to chill overnight, or for at least 2 or 3 hours. Remember to spoon some of the dressing marinade over the cooked vegetables occasionally so that all the vegetables are coated and absorbing the marinade.

After marinating the vegetables for the desired amount of time you will place a lettuce leaf into a serving bowl and then spoon the cooked vegetables into the middle of the lettuce. Garnish with the thinly sliced onion rings and then top with the ripe olives and cherry tomatoes before serving.

If you are planning a large or small get together you might like to make some easy party appetizers. Then again, you might enjoy making and serving a delicious cold appetizer recipe. The good news is we have lots of great tasting ideas to share with you. Visit our website today to find them.

EasyAppetizerRecipes.net - You Make the Appetizers, We Help You Make Them Delicious

Presto Pesto Pasta Salad Recipe

The Fourth of July is just around the corner. For most of us, that means picnics, backyard barbecues and copious amounts of ice cold libations. I don’t know about you, but the last place I want to be on a holiday weekend is inside slaving over a hot stove. Rolling out the grill is a given. But, you’ve got to have something to go along with those burgers and ribs – and it better not require hours of cooking. This Presto Pesto Pasta Salad fits the bill. It’s fast. It’s ridiculously easy. And, it’s full of zesty, bold flavors.

The dressing for this salad simply a mixture of mayonnaise, lemon juice and store bought pesto sauce – the kind you find in the refrigerator section at the supermarket. If you happen to have an abundance of fresh basil in your garden, you can certainly make your own pesto sauce from scratch.? It isn’t difficult, but in this heat I’m all about the easy.?? Plus, once you doctor it up with the rest of the ingredients, I promise, no one will know the difference.?

This salad makes a great side dish on its own for whatever you’re grilling. But, you can also punch it up by mixing in some chicken, tuna or tasty little salad shrimp like I’ve done here.? Any way you serve Presto Pesto Pasta Salad, your guests will be dishing out the complements!

Presto Pesto Pasta Salad

Ingredients

1 pound short pasta like bowties or penne2-3 tablespoons extra-virgin olive oil1 pint cherry or grape tomatoes, halved1 small red onion, diced1/2 each red, yellow and green bell pepper, diced1/2 cup black olives, sliced1 pound cooked salad shrimp, thawed1/4 cup fresh basil leaves, torn into small pieces1 cup prepared refrigerated pesto sauce1/2 cup mayonnaise2 teaspoons fresh lemon juice1/2 cup grated Parmesan cheese

Directions

Cook pasta until al dente. Drain and toss in a large bowl with olive oil. Add tomatoes, onion, peppers, olives, shrimp and basil. Set aside while you make the dressing.Whisk pesto sauce, mayonnaise, lemon juice and Parmesan together in a bowl. Add to the pasta salad mixture and mix until thoroughly combined. Serve at room temperature or chilled.

Serves 8-10.

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Here are a few other side dish ideas for your 4th of July celebration from the SGCC archives .? Enjoy!

Easy Italian-Style Farfalle Salad

Thai-Style Broccoli Slaw Salad

Jewels of the Earth Quinoa Salad

Edamame & Heirloom Tomato Salad with Lemon-Miso Vinaigrette

Sweet & Spicy Wickled Okra