Strawberry Whipped Sensation

4 cups  fresh strawberries, divided

1 can  (14 oz.) sweetened condensed milk

1/4 cup  lemon juice

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

8 OREO Cookies, finely chopped

1 Tbsp.  butter, melted

 

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan. MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

Healthy Living

Save 30 calories and 4.5g of fat, including 3g of saturated fat, per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.

Substitute

Prepare using an 8x4-inch loaf pan.

Note

Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.

         Found this @ Kraft. A refreshing summer dessert.

 

 

 

Pink Lemonade

Bring 6 cups water, 1 1/2 cups sugar and 1/4 tsp. salt to a boil in a pan over high heat, stirring occasionally. Remove pan from heat, cover and let stand for 10 minutes. Puree 4 cups chopped watermelon in a blender with 1 cup water. Pour syrup and watermelon puree though a strainer into a pitcher. Stir in 2 cups lemon juice (from about 8 lemons). Serve over ice. Makes 12 servings.


I found this recipe in All You 2013. Never would of thought of adding watermelon!

Mega Meatballs

1/2 cup grated Parmesan
1/2 cup plain bread crumbs
1/2 teaspoon onion powder
1 teaspoon dry rubbed sage
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup chopped parsley leaves
1 pound ground beef round
1 pound ground pork
2 eggs, beaten
2 cloves garlic, minced
1/4 cup vegetable oil
Directions


Preheat the oven to 375 degrees F.

To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.

In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.

I've never been able to make my meatballs come out as good as my father-in-laws. He is no longer with us.  I think this recipe is close as far as the ingredients. The pork may be the key.

Sicilian Steaks

1 1/2 lb grilling-cut steaks (ribeye, strip, or flat iron)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil, divided
2 teaspoons dried Italian seasoning
1/2 cup canned diced tomatoes (drained)
1/3 cup sliced green olives

Preheat large saute pan on medium high 2-3 minutes. Season both sides of steaks with salt and pepper. Place 1 tablespoon of the oil in pan; swirl to coat. Add steaks cook 3-4 minutes on each side or until internal temperature reaches 145 degrees F (for medium-rare). Meanwhile, combine remaining 2 tablespoons oil and Italian seasoning in small bowl. Drizzle herb oil over steaks; add tomatoes and olives to pan around steaks. Cook 1-2 minutes or until olives are warmed. Serve.

I found this recipe from Publix Super Markets. It has been a treat that we have enjoyed from time to time.