Apricot Ice Cream

1 can (12 oz) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar
6 fresh apricots, diced
1-1/2 cups apricot nectar
1 cup low-fat plain yogurt
1 tsp vanilla

1. Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar; heat until it dissolves.

2. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla.

3. Pour mixture into ice cream maker; freeze according to manufacturer's directions.

Fruit Smoothie

My kids are really picky, so sometimes this is one of the only ways I can get fruit into them. My mom taught me this recipe when I was about 10 or 11. I've been making it ever since.

1 cup milk
1 cup yogurt
1 cup frozen fruit
1 medium banana

Blend together till smooth. Makes 2 or 3 servings.

I've tried lots of different fruit combinations, but my favorite is this:
1 cup milk
1 cup strawberry or strawberry/banana yogurt
1/2 cup frozen strawberries & 1/2 cup frozen peaches
1 medium banana

Blue Moon Smoothie

1/2 cup freshly squeezed orange juice
1/2 cup fresh or frozen blueberries
1/2 cup chopped peaches (fresh, frozen, or canned)
1 scoop vanilla ice cream or frozen yogurt
1 scoop orange sherbet
1 Tbsp. honey
1 cup crushed ice

Combine all ingredients in blender and blend until smooth.

No-Bake Cheesecake

1 cup sugar
1 8 oz pkg of cream cheese
1 8 oz pkg cool whip
1/2 tsp vanilla
graham cracker pie crust
cherry pie filling/topping

Beat together softened cream cheese and cool whip. Add vanilla and sugar. Beat until very creamy. Pour into graham cracker crust. Let set in fridge for about an hour. Cover with pie filling, then put back into fridge for another hour.

Serve chilled.







NOTE: I used the whole can of cherries. That was too much. You probably only need 1/2 or 2/3 of a can.

Five Cup Salad

This was always my favorite salad! I liked it so much that it was served at my wedding reception.

It gets its name because it uses a cup of five things:

1 c dairy sour cream
1 c long-shredded coconut
1 can drained mandarin oranges
1 c drained pineapple chunks
1 c miniature marshmallows

Mix ingredients together.
This should set overnight for several hours so the flavors blend.

Fresh Strawberry Cookies

Ingredients
2 cups finely chopped fresh strawberries, 1/4 cup white sugar, 1 1/2 cups purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 cup regular rolled oats, 1/2 cup butter, softened, 3/4 cup packed brown sugar, 1/4 cup white sugar, 1 egg, 1/4 cup milk, 1 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F
Combine the strawberries with 1/4 cup sugar in a medium bowl. Toss gently to blend, and set aside.
Combine the flour, baking soda, and cinnamon in a large bowl. Stir in the rolled oats and blend evenly; set aside.
Beat the butter, brown sugar, and white sugar in the large mixing bowl of an electric mixer at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Stir in the flour mixture, and mix well to blend. Combine the strawberries with the flour mixture, and stir to blend. Drop by teaspoonfuls onto ungreased baking sheets.

Bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets. Store in an airtight container.

Strawberry Oatmeal Bars

Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups quick cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or margarine, melted
2 teaspoons vanilla extract
1 cup strawberry preserves
1/2 cup flaked coconut

Directions
In a bowl, combine dry ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 9x13 baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves. Bake at 350 degrees F for 25-30 minutes or until coconut is lightly browned. Cool.