Since the weather is getting warmer and more beautiful, I thought I would share some light, fresh, springy-ish recipes. Hope everyone has a lovely, wonderful weekend! We have an exciting, fun weekend ahead!
Lemon-Lime Fruit Dip
Mix together 1/2 Cup low-fat lemon yogurt, 1 tsp. fresh lime juice and 1 tsp. lime zest. Serve with pineapple chunks, strawberries, diced kiwi, sliced, bananas, and grapes.
Marinated Vegetable Salad
16 oz. can tiny peas
12 oz. shoepeg corn
16 oz. French style green beans
1 medium onion
3/4 Cup chopped celery
small jar pimentos, chopped
Drain veggies and combine with onion, celery, and pimento.
1/2 Cup salad oil
1/2 Cup red wine vinegar
3/4 Cup sugar
1 tsp. salt
1/2 tsp. pepper
Boil dressing and pour over veggies. Make the day before serving.
Pineapple Coconut Pie
1 unbaked pie crust
1 Cup sugar
2 Tablespoons flour
1/3 Cup butter
1 small can crushed pineapple (drained)
1 can coconut
Mix ingredients before putting in pie shell.
Bake 45 minutes at 325 degrees.
1 package refrigerated sugar cookie dough
1 - 8 oz. package cream cheese
1/3 Cup confectioners sugar
1/2 teaspoon vanilla
Any combination of fruit- strawberries, bananas, pineapple, cherries, blueberries.
1. Spread cookie dough on pizza pan. Bake 12 minute at 375 degrees or until done. Cool.
2. Blend softened cream cheese, sugar, and vanilla. Spread over crust.
3. Arrange any combo of fruit over cheese layer.
4. Glaze fruit that would turn brown. Chill.
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