Don’t just limit yourself to strawberries try other fruits my favorites are strawberry and cherry…  make certain that the fruit is frozen but thawed just enough so as not to not break your machine, plan ahead this takes about 4-6 hours to freeze completely trust me you won’t be able to wait that long just keep a spoon in the freezer lol!

Don’t worry about the exact amount of strawberries I have made this using less and it was still delicious! because this will pick up freezer odors quickly what I do is semi freeze then transfer to a plastic container and cover

Yield one (8×8-inch) pan

Ingredients:

24 ounces frozen strawberries (or use frozen fruit of choice thawed just enough to chop)

1 pint heavy 35% whipping cream (2 cups)

sugar, to taste ( for barely sweet use 1/2 cup, medium sweet use 3/4 cup, sweet 1 cup or more)

Instructions:————————————

In a bowl combine the whipping cream with sugar mixing until the sugar granules are dissolved (about 2 minutes).

Place the fruit into a food processor, cover with a lid and process for a few seconds to coarsely chop the fruit.

With the processor running pour in the whipping cream/sugar mixture and run the machine for about 8 seconds or until the cream has thickened slightly.

Transfer to an 8 x 8-inch pan.

Freeze until firm.

Posted on recipezazz.com

This begs to be made with summer garden cucumbers and fresh garden dill and is wonderful paired with grilled salmon! plan ahead there is a 1 hour chilling time before serving

Notes from our test kitchen; for best results pat all the cucumber cubes using paper towels to remove as much moisture as possible

Servings 6

Ingredients:

1-1/2 cups sour cream (no fat free for this it will not work!)

5-6 tablespoons sugar

3 tablespoons apple cider vinegar

2 tablespoons chopped fresh dill, or to taste

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt or white salt

3 large cucumbers, peeled (sliced in half lengthwise seeds removed then sliced)

1 medium sweet onion, thinly sliced

fresh ground black pepper, to taste

Instructions:—————————————-

Place the cucumbers and onion in a large bowl.

In another bowl whisk the sour cream with sugar, apple cider vinegar, dill, garlic powder and black pepper; pour over the cucumber/onion mixture and toss to coat.

Season with  fresh ground black pepper.

Refrigerate for 1 hour before serving.

Plan ahead the chicken needs to soak in the buttermilk mixture for 8-24 hours, make this as spicy as you like by adjusting the cayenne pepper and hot sauce, depending on the size you slice the chicken cooking time will vary slightly

Servings 4-6

Ingredients:

2 pounds boneless skinless chicken breasts (sliced lengthwise into 3 long strips, or slice as desired)

1 quart buttermilk

1 tablespoon kosher salt

2 tablespoons Louisiana hot sauce (can use more)

oil for frying

COATING:

2 cups all-purpose flour

2 teaspoons garlic powder

2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper

pinch cayenne pepper, or adjust to taste

1/2 teaspoon paprika

1/2 teaspoon marjoram

1/2 teaspoon dried thyme

1/4 teaspoon celery powder

Instructions:———————————————

In a large glass bowl combine the buttermilk with kosher salt and hot sauce, mixing until no salt granules remain.

Add in the chicken strips and toss to coat.

Refrigerate for 8-24 hours tossing a few times during chilling.

In a shallow bowl combine all coating ingredients together.

Drain the chicken strips in a large colander.

Coat each chicken strip well in the flour mixture pressing down with hands to adhere the coating to the chicken.

Place on a rack and allow to sit for 20 minutes (do not discard the flour mixture).

Heat oil in a skillet to 350 degrees F  (using enough oil to about 1/3 up the skillet).

Just before frying each chicken strip coat lightly again into the flour mixture gently shaking off any excess.

Fry the chicken strips in batches in hot oil for about 3 minutes per side or until cooked through.

Remove to a rack to drain.

These are delicious and they make a lovely presentation to serve at a ladies luncheon, baby shower or a brunch, to save time cook/steam the broccoli spears a day in advance and another plus is that you can roll/assemble the fillets and refrigerate until ready to bake…I have sole fillets listed in the ingredients as that is what I used when I made these although I would think any thin fish fillets would work fine, amounts may easily may be doubled or increased to what ever amount you would like, slice the cheese cubes into about the width of your fish fillet

*Note* for a nice presentation place two broccoli spears (with larger stems) inside the fish fillet with each flowered part sticking out at each end of the fillet

Yield 6 fish bundles

Ingredients:

1 head of broccoli, cut into florets (use as many florets as needed to stuff into the fish fillets)

6 Swiss cheese cubes, cut into about 2-inch matchbook slices (can use Monterey Jack)

6 sole fillets (about 2 pounds)

lemon pepper seasoning

garlic powder, optional

lemon wedges, optional

DRIZZLE  SAUCE:

1/2 cup butter, melted

1 garlic clove, finely minced

3-4 teaspoons fresh lemon juice, or to taste

1/4 teaspoon salt

fresh ground black pepper, to taste

Instructions:——————————————

Steam the broccoli florets for a few minutes or until just crisp-tender; remove and transfer to paper towels or clean tea towels/s to dry.

To assemble the fish bundles; season both sides of the fillet with lemon pepper seasoning then lightly with garlic powder.

Place a few broccoli spears and a cheese stick onto one fish fillet, then roll up as tightly as possible (use as many broccoli spears as you like but do not use too many or you will not be able to roll up the fish fillets).

Repeat with remaining 5 fillets.

Fasten with a toothpicks if needed,

Place the fillets onto a foil-lined greased baking sheet (at this point you may cover and refrigerate until ready to bake).

Bake in a preheated 350 degree oven for 18-25 minutes.

Meanwhile for the drizzle sauce; microwave the butter and minced garlic until the butter has melted; remove and mix in lemon juice, salt and pepper.

Transfer the bundles to a serving platter and drizzle the butter sauce over each fillet.

Place lemon wedges on the platter.

This pie takes very little time to put together but does have a 3 hour chilling time, any flavor of pie filling works with this so choose your favorite  like to use a chocolate crumb crust with chocolate flavored Cool Whip and cherry pie filling

Servings 8

Ingredients:

1 (21-ounce) can pie filling (use your favorite flavor)

1 (8-ounce) package cream cheese, softened

1 cup Cool Whip frozen topping, thawed (you can increase slightly)

1 cup confectioners sugar, sifted

1 (9-inch deep two-extra servings size) graham cracker pie shell or can use a chocolate or vanilla crumb crust

Ingredients:——————————————

In a medium bowl beat cream cheese with sifted confectioners sugar until smooth.

Fold in the Cool Whip topping until blended.

Spread into the bottom of the pie shell.

Top with pie filling.

Refrigerate for at least 3 or more hours.

If your a spinach lover then make this, I promise you will love it!… make certain to cook the spinach first before using, I also like to add in cayenne pepper for some heat,  Swiss or gruyere cheese work great for this dish

Servings 6

Ingredients:

6 tablespoons butter

1 onion, chopped

1/2 pound fresh sliced white button mushrooms

3 large garlic cloves, finely chopped (garlic lovers use more)

3 tablespoons all-purpose flour

2 cups light cream (such as half and half cream)

1 teaspoon seasoned salt (can use white salt)

1/4 teaspoon nutmeg

2 (10-ounce) packages chopped frozen spinach (cooked to package directions and hand-squeezed dry to remove excess moisture)

1/2 cup freshly grated Parmesan cheese, divided

1-1/2 cups shredded Swiss cheese, divided (or can use gruyere cheese)

fresh ground black pepper, to taste

Instructions:———————————————–

Preheat oven to 325 degrees F.

Grease a 9-inch baking dish.

In a skillet heat butter over medium-high heat.

Add in onion and sliced mushrooms and cook until softened (about 3-4 minutes).

Add in garlic and cook for 2 minutes.

Add in the flour salt and nutmeg; stir for 2 minutes.

Slowly add in the light cream and continue to cook mixing constantly until the mixture reaches a light boil, then remove from heat and add in 3/4 cup Swiss cheese stirring until the cheese has melted.

Season with black pepper and more salt if needed.

Spread half of the cream mixture into the bottom of the casserole dish, then sprinkle one package or spinach over the sauce then 1/4 cup Parmesan cheese.

Repeat with remaining cream sauce, spinach the 1/4 cup Parmesan cheese.

Sprinkle the top with remaining 3/4 cup Swiss cheese.

Bake uncovered for 25 minutes or until hot and bubbly.

Make these as spicy as you like by adjusting the cayenne pepper, these are double-dipped then refrigerated for 30 minutes to insure a crispy coating…serve with a ranch dip or blue cheese dip

Servings 4

INGREDIENTS:

1 cup all-purpose flour

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or adjust to heat level

1/2 teaspoon paprika

2 teaspoons seasoned salt (can use white salt seasoned is better to use)

1/2 teaspoon fresh ground black pepper

1 large egg

1 cup milk

4 small boneless skinless chicken breasts, sliced into about 1/2 to 3/4-inch strips (or use 3 large)

1/4 cup Louisiana hot sauce (or use hot sauce of choice)

1-1/2 tablespoons butter

oil for frying

INSTRUCTIONS:—————————————————

In a shallow bowl combine the flour with garlic powder, cayenne, paprika, seasoned salt and black pepper.

In another shallow bowl beat the egg with milk.

Dip each chicken strip firstly into the milk/egg mixture allowing excess to drip off, then roll into the flour mixture.

Repeat so that each chicken strip is double-coated.

Place onto a rack or a plate and refrigerate for 30 minutes.

Meanwhile in a small bowl combine the hot sauce with butter then microwave on HIGH until the butter has melted (about 20 seconds)

Heat oil in a large skillet to 375 degrees F.

Fry the strips in batches until browned (about 5 minutes) then transfer to a large shallow bowl (I use my 8 x 8-inch baking pan).

Pour the hot sauce over the strips and toss to coat.