Dole Whip

Beverly Williams Wray
1. 2 20 ounce cans Dole crushed pineapple with juice
2. 2 tablespoons lemon juice
3. 2 tablespoons lime juice
4. 1/3 cup sugar
5. 1 and 1/2 cups heavy whipping cream, whipped

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Directions
1. Drain pineapple; reserve 2 tablespoons juice. Set aside.
2. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
3. Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
4. Freeze 1-1/2 hours or until slushy.
5. Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
6. Return to freezer until completely frozen, about 1 hour.

Greg Greenhaw
Grilled drumets, fried taters, cold slaw, pinto beans with cornbread, and sliced onions. YUMM

Cheesy Baked Tortellini

　
Penny Hicks
Cheesy Baked Tortellini
2 1/2 cups marinara sauce, 1/3 mascarpone cheese, 1/4 cup fresh Italian parsley, 2 t fresh thyme, 1 pound spinach filled tortellini, 4 oz shredded smoked mozzarella, 1/4 cup grated Parmesan. Whisk first 4 4 Ingredients and then coat cooked tortellini. Top mixture with cheese and bake in a 8 x 8 dish for 30 min.

Grilled Cabbage

Tona Shockley Haggermaker

Grilled Cabbage
Cut a head of cabbage into 4 peices, put each on a piece of foil add a couple spoonfuls of butter, and wrap with bacon. Season with salt and pepper or any other spices that you like. Fold foil around cabbage, sealing each wedge tightly. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Cheese Danish

Lori Hampton Appleton

Cheese Danish

2 cans crescent rolls
3 8oz cream cheese
1 1/2c sugar
2 egg yolks
1tsp vanilla

Line 13" glass pan with one can of rolls.
Mix cream cheese, sugar, egg yolks, and vanilla.
Pour mixture on top of the rolls.
Then top it with the other can of rolls.
Bake @ 350 degrees for 25 mins.

Cheesecake Stuffed Strawberries

Christie Phillips Mckinney
Cheesecake Stuffed Strawberries
Ingredients:
1 lb large strawberries1 (8 ounce) package cream cheese, softened
1/4 - 1/2 cup powdered sugar (depending on how sweet you want it)
1 teaspoon vanilla extract
1/4 - 1/2 cup graham cracker crumbs
Instructions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs.If not serving immediately, refrigerate until serving.

Fried Pickles

Christie Phillips Mckinney
Fried Pickles

1/2 cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon Cajun seasoning
1 quart oil for frying
1/2 teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing
Directions
1. Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
2. Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
3. Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
4. Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
5. In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.