Jessaca's blog: "Recipes"

Layered Fruit Salad
(Good served alone or with macaroons or crispy oatmeal cookies, wafers or pound cake and coffee or dessert wine, as desired.)

• 1 lb Grapes
• 1 16-oz Can Sliced Peaches
• 2 Oranges (Juice from 2 Oranges or 1/2 Cup Frozen Orange Juice)
• 2 Bananas
• 1 Pint Fresh Raspberries
• 3 Kiwis
• 2– 4 Tablespoons Powder Sugar, optional

1. Rinse grapes. Cut in half and remove any seeds if necessary. Place in bottom of a glass serving bowl.
2. Peel and slice bananas. Place over grapes.
3. Drain peaches well. Cut into smaller pieces. Distribute on top of bananas.
4. Carefully rinse raspberries. Sprinkle on top of peaches.
5. Peel oranges. Remove the white skin. Section and cut into smaller pieces. Place on top of raspberries.
6. Peel and slice kiwis. Garnish salad.
7. Pour orange juice over top of salad and sprinkle with powdered sugar, if used. Keep salad refrigerated until ready to serve.

Watermelon Fruit Salad
(Makes 5 to 6 servings)

• 2 fresh oranges, cut into segments
• 1 cup green seedless grapes
• 1 head of lettuce
• 2 fresh peaches, sliced
• 1/2 cup fresh blueberries
• 2 cups watermelon balls

Combine. first 4 fruits. Place in circle on a bed of salad greens. Pile watermelon balls in the center. Serve with Fruit Salad Dressing.

Fruit Salad Dressing

Fold 1/2 cup whipped cream into 1/2 cup mayonnaise. Add 1 tablespoon powdered sugar and 1/2 teaspoon grated lemon or orange rind. Chill. Makes 1 cup.

Melon-Berry Basket

• 1 Medium Watermelon
• 1 Honeydew Melon
• 1 Cantaloupe
• 2 Cups Sweetened Raspberries

Cut Watermelon in half lengthwise, leave part of top for handle. Scoop balls from center of melon with melon scoop. Scallop edge of watermelon. Cut honeydew and cantaloupe, scoop out balls. Mix melon balls and raspberries together, place in watermelon basket. Chill basket until ready to serve.

Watermelon Fantasy

• 1 Watermelon
• 1 Cantaloupe
• 2 Bananas
• 1 Can Pineapple Chunks
• 12 ounce Bottle Lemon-Lime Carbonated Drink

Prepare watermelon as above (Melon-Berry Basket). Scoop melon balls from center with melon scoop. Halve cantaloupe, remove seeds. Scoop balls from cantaloupe. Cut bananas into bite-sized pieces. Drain pineapple chunks. Combine fruits in watermelon shell, toss lightly. Chill covered, until ready to serve. Pour chilled lemon-lime drink over fruits. Serve immediately.

Watermelon Supreme

• 1 Watermelon
• 3 Cantaloupes
• 4 Peaches
• 4 Pears
• 3 Bananas
• 4 Apples
• 1 20oz Can Pineapple Chunks
• 2 lbs. Seedless Grapes
• 1 pint Fresh Strawberries
• 1 cup Coconut

Prepare watermelon as above (Melon-Berry Basket). Scoop melon balls from center with melon scoop. Halve cantaloupe, remove seeds. Scoop balls from cantaloupe. Peel peaches. Cut peaches, pears, bananas, and apples into chucks. Drain pineapple, reserve juice. Cover peaches, pears, bananas, and apple with reserved juice. Combine fruits, place in watermelon shell. Sprinkle coconut. Refrigerate, covered, at least 8 hours.

Summer Salad with Cinnamon Pear-Infused Vinaigrette

(Serves: 6–8; Serving Size: 1 cup salad; 2 tbsp. dressing Ingredients)

• ½ pint/200 g fresh strawberries ½ cup shelled walnuts, chopped
• 1 pear, cored and thinly sliced 10 oz./300g package romaine lettuce
• 1 small red onion, thinly sliced Cinnamon Pear-Infused Vinaigrette (recipe below)

Combine fi rst six ingredients in a large bowl. Drizzle with half of the vinaigrette, tossing to coat.

Serve remaining vinaigrette with salad.

Cinnamon Pear-Infused Vinaigrette

(Makes 2/3 cup)

• 1⁄3 cup pear-infused vinegar ¼ tsp. pepper
• 2 tsp. sugar 1 tsp. Simple Indulgence™ Cinnamon-Vanilla Seasoning Blend
• ½ tsp. salt
• 1⁄3 cup extra virgin olive oil

Combine fi rst fi ve ingredients (through seasoning blend) in base of Whip ’N Prep™ Chef. Cover and, while turning handle, drizzle olive oil slowly through funnel to emulsify. Once all the olive oil is added, transfer vinaigrette into Quick Shake® Container, seal and chill. Shake well before serving.

Fluffy Green Stuff

• 1 Box Pistachio Instant Pudding
• 1 – 12 oz Container Cool Whip
• 1 – 16 oz Can Undrained Crushed Pineapple
• 1/2 Cup Chopped Walnuts
• 3/4 Cups Miniature Marshmallows

Put all ingredients in Large Tupperware Impression 18 cup Bowl. Mix by hand. Chill 2 hours before serving.

Three Minute Fudge

• 1 1/2 Cups Semi-sweet Chocolate Chips
• 1 1/2 Cups Milk Chocolate Chips
• 1 tsp. Vanilla
• 1 Can Sweetened Condensed Milk

Combine all ingredients in Vent 'N Serve Large Deep container. Cook in microwave on high 3 minutes, stir and chill.

Spicy Veggie Pizza

• 1 tube crescent rolls
• 1 tablespoon Southwest Chipolte Seasoning
• 8 oz cream cheese (softened)
• 1 tablespoon Miracle Whip
• 1 tablespoon Wasabi Ranch Seasoning (or use 1 pkg Ranch Dip Mix in place of seasoning for a non-spicy variation)
• Assorted veggies

Roll out crescent rolls on baking sheet & bake by following direction on crescent roll package. Allow crescent rolls to cool. In Thatsa Bowl Jr, mix together cream cheese, miracle whip and spices using Saucy Silicone Spatual. Spread on cool crescent “crust.” Place veggies in Quick Chef to chop coarsley. Layer veggies on cream cheese mixture. Cut into sections and enjoy!

Citrus Surprise Pie

• 1 9-oz carton whipped topping
• 1 can sweetened condensed milk

1. Mix on low speed until blended.
2. Add 1 6-oz can of frozen lemonade, limeade, or raspberry juice. Mix well.
3. Pour into graham cracker crust or prepared chocolate crust.
4. Freeze for at least one hour before serving.

Chocolate Peanut Butter Eggs

• 2 Cups mile chocolate chips
• 1 Tablespoon solid shortening (NOT butter, margarine, spread, or oil)
• 1/2 Cup creamy peanut butter
• 3 Tablespoon butter or margarine, softened
• 1 Cup powdered sugar

1. Place Egg-ceptional Server Set inserts into base of Round Cake Taker. Spray each egg-shaped form with vegetable cooking spray.  
2. Place chocolate chips and shortening in Base of Oval Microwave Cooker. Microwave on high for 1 minute; stir. If necessary, microwave additional 30 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.  
3. Spoon scant teaspoonful melted chocolate into each egg form, filling about 3/4 full. Refrigerate 10 minutes or until chocolate begins to firm. Put a thumbprint hole in center of each egg half. Cover and refrigerate until firm.  
4. Invert egg tray insert, flexing slightly to pop out egg halves. With E-Series Whisk, blend together peanut butter and butter. Gradually stir in powdered sugar, blending until smooth. Spoon teaspoonful into each thumbprint hole. Take 2 halves and press peanut butter sides together to form eggs. Place back in egg forms to serve. Cover and refrigerate until serving time.