Pesto Dip

2 blocks cream cheese - softened
1 stick butter (1/2 cup)
1-2 cloves garlic, minced
salt & pepper

Mix all ingredients together well.

In a loaf pan lined with plastic wrap, layer the cream cheese mixture and pesto (see pesto recipe ) in several layers.

Or you can mix pesto directly into the cream cheese mixture and form into a ball wrapped in plastic

wrap. Refigerate till firm.

Serve with your favorite crusty breads or crackers.

Pesto

1/3 cup Olive Oil
2 cups firmly pcked basil leaves
1/2 cup pine nuts
1/2 cup grated parmesan cheese
3-4 cloves garlic, peeled and quartered
1/4tsp salt

Blend in blender or food processor till narly smooth, adding enoug additional live oil (up to 2 T) to reach desired consistancy.

Makes 3/4 cup Pesto. Store in tightly covered jar in refrigerator.

Mai Tai Frozen Pops - Alcoholic

Coconut Colada Layer

1 container (6 oz) Yoplait® Original 99% Fat Free piña colada or Key lime pie yogurt

1/4 cup canned coconut milk, well stirred (not cream of coconut)
1 teaspoon dark rum

Mango Mai Tai Layer

1 fresh mango, peeled, pitted and cubed (about 1 cup)

3 tablespoons sugar
3/4 cup mango nectar, chilled
2 tablespoons dark rum
2 tablespoons light rum
2 tablespoons fresh lime juice
1 tablespoon orange liqueur
1 teaspoon amaretto liqueur

In small bowl, beat coconut layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.

Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.

When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Makes 6 pops

 

Strawberries and Cream Tart

Crust
1 box refrigerated pie crusts, softened as directed on box

Filling

1 package (8 oz) cream cheese, softened
1/3 cup sugar
¼  to 1/2 teaspoon almond extract
1 cup whipping cream, whipped

Topping

4 cups fresh strawberries, washed, hulled, halved
½  cup semisweet chocolate chips
1 tablespoon shortening

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan or 9-inch glass pie plate. Cool on cooling rack 15 minutes.

In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually add sugar and almond extract; beat well. Fold in whipped cream. Spoon into crust.

Arrange strawberry halves over filling. Refrigerate while making drizzle. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and filling. Refrigerate until set, about 30 minutes. Cover and refrigerate any remaining tart.

Patriotic Cookie Pizza

Thanks to Pillsbury.com here's a great 4th of July recipe for you!

 

 

 

 

 

 

 

 

 

 

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 package (8 oz) cream cheese, softened

1/4 cup powdered sugar

2 teaspoons grated lemon peel

2 cups fresh raspberries

1 1/2 cups fresh blueberries

1/4 cup apple jelly, melted

 

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.

 

Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.

 

In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.