Diana's Summer Salad

Diana P.

1 container fresh strawberries, quartered
1 can pineapple chunks, drained well
1 bag broccoli slaw (they will never know its broccoli)
1/2 bottle Poppyseed dressing
Cooked shrimp (optional if you want it as a dinner salad)

Mix all together and refrigerate for at least 2 hrs.....then toss well and serve.

Frozen Strawberry-Pistachio Dessert

Jennifer S.

Crust
1 1/2 cups chocolate cookie crumbs (from 15-oz. pkg.)
1/4 cup powdered sugar
1/4 cup chopped pistachios or almonds
6 tablespoons butter, melted

Strawberry Layer
1 (1/2-gallon) container strawberry or cherry ice cream
Pistachio Layer
1 (1/2-gallon) container vanilla ice cream
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1 cup half-and-half

Fudge Sauce
2 cups powdered sugar
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup butter
1 (12-oz.) can (1 1/2 cups) evaporated milk
1 teaspoon vanilla
Frozen whipped topping, thawed, if desired
Fresh strawberries, if desired

1 Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
2 Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
3 Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
4 Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
5 To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.

Tips
To save prep time, use purchased fudge ice cream topping.
The fudge sauce for this dessert is delicious; try it over sundaes.
Instead of spooning the fudge sauce over the dessert, drizzle it on the plate before adding the dessert square.

Frozen Strawberry Yogurt

Jennifer S.

8 C plain yogurt
3 C fresh or frozen (in syrup) strawberries, thawed
1 1/2 C sugar
2 C whipping cream

Combine all ingredients.
For best results cover and place in home freezer before transferring to ice cream maker for freezing.

Strawberry Gelato

Jennifer S.

3 C strawberries (washed, and cut into small pieces)
6 C milk
1 1/3 C sugar
12 beaten egg yolks
red food coloring (optional)

In blender or food processor blend berries until nearly smooth.
In large sauce pan combine 3 C of milk, sugar and egg yolks.
Cook and stir constantly over medium heat until coats back of spoon.
Remove from heat. Stir in remaining milk, berries and food coloring (as many or little as you like). Cover mixture with plastic wrap and place in fridge over night.
Transfer to ice cream maker. Follow maker's directions.
Ripen for 4 hours (See post on Ripening)

Strawberry-Lemonade Ice Cream

Jennifer S.

This is a to-die-for family favorite!

1-qt (4 C) milk
1 12-oz can evaporated milk (NOT sweetened condensed)
1 C whipping cream
3 C sugar
1/2 C frozen lemonade concentrate (yellow or pink lemonade)
4 C fresh (OR frozen thawed and drained) strawberries, washed, culled and mashed with a potato masher
2 large, ripe bananas, mashed with potato masher

Pour all into ice cream maker at once.
Follow maker's directions.
And enjoy!!