Thursday, April 15, 2010

Key Lime Berry Salad

This recipe yields about 8-10 servings or more, depending on the size of the fruit in season. The measurements below are approximate, as I usually tend to "eye-ball" it. Add as much or as little as the fresh fruit you like, according to your own taste.

1 Fresh pineapple, cored and chunked
2 C sliced strawberries
1 C blackberries
1 C raspberries
1 C blueberries
1 C seedless grapes

2 containers Yoplait Key Lime Yogurt
2 Tbsp Orange Juice (fresh or from concentrate okay)

Combine yogurt and juice in small bowl and gently whisk until combined well. Pour over salad. Cover and chill until ready to serve.

**Best if served the same day. May toss well to coat if desired, or serve dressing on the side.

Tuesday, April 13, 2010

Cheesecake for a Crowd

Ever since I was a small girl I loved my Aunt Fern's cheesecake. In fact, I never even knew it was cheesecake she had been bringing to our monthly Amish family gatherings until I was an adult! I was probably distracted by the whipped topping! hahaha!

The best part about Aunt Fern's cheesecake is that she makes it "Family Size", in a 9x13 pan, which is perfect for church dinners, family parties, or anywhere else you need something to serve to a crowd. It's simple and easy to make and tastes de-lish!

2 C Graham Cracker Crumbs
1 1/4 C sugar, divided
1/2 Stick butter (1/4 C), melted
2 - 8 oz pkgs cream cheese, softened
2 large eggs
1 tsp vanilla
1 can fruit pie filling**
whipped topping

Mix together graham cracker crumbs, 1/4 C of sugar and melted butter. Press into 9x13 pan to form crust. In mixing bowl combine remaining sugar, cream cheese, eggs and vanilla. Mix until smooth. Pour over prepared crust. Bake @ 350 degrees about 30 minutes or until set. Let cool completely. Top with pie filling and whipped topping. Chill until ready to serve.

**Aunt Fern typically uses Blueberry or Cherry pie filling, but I also love it with homemade Blackberry or mulberry (as shown) pie filling as well.