Ice Cream Flag Cake

2 containers (1.5 qt. ea.) chocolate or vanilla ice cream
4 cups assorted sliced fresh fruit
1 can (7 oz.) whipped cream or 2 cups whipped cream
50 fresh blueberries
2 pints raspberries or 1 quart strawberries, sliced

1. With scissors, cut cartons from ice cream. Arrange ice cream on its side, then cut each into 4 lengthwise slices.

2. In 13X9-in. baking dish, arrange 4 Ice Cream slices, pressing to form an even layer. Top with fruit, then remaining 4 ice cream slices, pressing to form an even layer. Cover and freeze at least 2 hrs.

3. Just before serving, top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 raspberry or strawberry "stripes."

Serves 24

Berry Bliss Cake

3/4 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 cups thawed Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz) frozen pound cake
1/4 cup orange juice

1. Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries
2. Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosly with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Serves 8

Firecracker Punch

1 (3 oz.) package cherry gelatin
1 cup boiling water
1 (6 oz.) can frozen lemonade concentrate
3 cups cold water
1 quart cranberry juice cocktail, chilled
24 ice cubes
1 (12 oz.) bottle ginger ale, chilled

1. Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice.
2. Place ice cubes into a large punch bowl; pour punch over ice. Add the ginger-ale and serve.

Serves 6

Grilled Sweet Corn with Chili-Lime Butter

4 ears Florida sweet corn

Chili Lime Butter:
1 stick of sweet butter, softened
zest of 1 lime
zest of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
pinch of cayenne pepper

Place softened butter in a bowl. Add the rest of the ingredients, except corn, and mix until incorporated. Peel and clean corn.

Place cobs on a gas grill or barbecue with fire burned down to white coals, and turn corn frequently. Cook until nicely browned.

Slather hot grilled corn with chili-lime butter and serve immediately.

Serves 4

Vegetables On The Grill

1 large green bell pepper, cut into 2 inch pieces
1 large red bell pepper, cut into 2 inch pieces
1 large red onion, quartered
1 medium zucchini squash, sliced lengthwise 1/4" thick
2 medium summer squash, sliced lengthwise 1/4" thick
6 shallots, halved
2 tbsp. olive oil
1 tsp. balsamic vinegar
1 tsp. sugar
1 tsp. salt
1 tsp. coarsely ground pepper
Vegetable cooking spray
2 pints grape, or cherry tomatoes

1. Combine first 6 ingredients in a large bowl. Drizzle with oil & vinegar and sprinkle with sugar, salt and pepper, tossing to coat.
2. Grill vegetable mixture in a metal basket or grill wok coated with cooking spray, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from basket; add tomatoes to basket, and grill, covered with grill lid, 1 to 2 minutes or until tomato skins begin to burst.

Serves 8

Red Potato Salad

14 red potatoes, about 2 1/2 pounds
8 slices bacon, crisp cooked, crumbled
6 hard boiled eggs, peeled and coarsely chopped
1/3 cup red onions, finely chopped
1/3 cup celery, finely chopped
1 12 oz. jar ranch dressing , Marie's brand is good
2 tablespoons fresh parsley, chopped


Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces.

In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

8 Servings

Crockpot Pulled Pork

5 pound pork loin - fat trimmed off
1/2 cup water
1/4 cup cider vinegar
1/4 cup molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
dash of allspice
salt and pepper

Grease the inside of your crockpot with cooking spray or use a crockpot liner.
Combine the wet ingredients and pour into the crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork.
Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool.
Strain the liquids remaining in the crockpot and pour over the pulled pork.
Serve on sandwich rolls or buttered grilled Texas toast.