Thursday, July 5, 2012

Pink Lemonade Pie

Pink Lemonade Pie

By Amanda Carl

1 can frozen, concentrated pink lemonade, thawed
1 large container of Cool Whip, divided (I used the fat free stuff)
1 graham cracker pie crust

Mix lemonade and half of the Cool Whip in a bowl. Pour into pie crust and freeze until solid (at least an hour or it is very soupy). After hardened, spread remaining Cool Whip over top and serve.



By Lindsay Blaise

3 T. Good olive oil
1 tsp. kosher salt
1 small French bread or boule, cut into 1" cubes (about 6 cups)
2 large ripe tomatoes cute into 1" cubes
1 hothouse cucumber, unpeeled, seeded and sliced 1/2" thick
1 red bell pepper and 1 yellow bell pepper, seeded and cut into 1" cubes
1/2 red onion cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 T capers, drained

For the Vinaigrette:
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 T. champagne vinegar
1/2 cup good olive oil
1/2 tsp kosher salt
1/4 tsp finely ground black pepper

Heat 3 T of oil in large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk together ingredients.

In a large bowl, mix the tomatoes, cucumber, red and yellow peppers, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper Serve or allow the salad to sit for about half an hour for the flavors to blend.

**Capers not included in the version brought to Recipe Club.

Corn Casserole

Corn Caserole

By Allison Soine

1 can creamed corn
1 pkg Jiffy corn muffin mix
1/2 cup oil
3/4 cup milk
2 eggs, beaten
Salt or Tony's seasoning to taste
Cheddar Cheese

Combine all ingredients except cheese. Pour into casserole dish. Top with cheese. Back 45 minutes at 350F.