Frozen Fruit Salad

Submitted by Jill Jessop

1 8 oz. pkg. cream cheese, softened
3/4 Cup sugar
1 12 oz. tub Cool Whip, thawed
2 bananas, diced
1 20 oz. can pineapple tidbits, drained
1 16 oz. pkg. frozen raspberries, thawed and drained

Beat cream cheese and sugar with electric mixer until smooth and creamy. Fold in Cool Whip and add remaining ingredients. Line 8 1/2 x 4 1/2 bread pan with waxed paper. Pour in fruit mixture and freeze. When ready to serve, dunk bottom of pan in a bowl of warm water for a few seconds, then turn onto a plate and slice. Serves 6

Cook's Note: This recipes calls for bananas, pineapple and raspberries, but you can use whatever fruit you want.

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Ham and Cheese Panini

Submitted by Julie Twitchell

We have had these sandwiches about every other week at our house this Summer. Having a panini maker sure helps keep the house cooler, but I have heard you can use your grill too--on super low heat. We used to make ham and cheese sandwiches under the broiler and on ciabatta rolls. I don't think we will go back.

Black Forest Ham
Baby Swiss Cheese
Artisan bread(we get the french country bread at Kneaders Bakery)
mustard
mayonaisse
Olive oil

Set panini maker to Grill and on High or turn your grill on low. Take one slice of bread. Spread mustard on one side, then layer 2 ham slices, and 1 slice of cheese. Finish the sandwich with mayonaisse on another slice of bread. Now that you have the sandwich, brush olive oil on the outsides of the sandwich. We used to use butter, but the olive oil makes it crunchier and not soggy at all.

Donut Muffins

Submitted by Julie Twitchell

I must be on a cinnamon-sugar kick these days. I am also eyeing a cinnamon swirl bread recipe. It must be because my kids love cinnamon too. I have heard lots of people talk about these, and man they are good. You have got to try them! And the supposedly freeze well too--although they won't last that long at my house.

1 3/4 Cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 Cup oil
3/4 Cup sugar
1 egg
3/4 Cup milk

For the coating:
1/4-1/2 Cup butter, melted (I used 1/4 Cup and had some left over)
1/3 Cup sugar
1 TB cinnamon

1. Preheat oven to 350 degrees and grease a muffin pan. (I used a mini muffin pan)
2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine. Distribute batter to fill 12 muffin cups.
4. Bake for 15-20 minutes. (When using the mini muffin pan, bake only for 8-10 minutes). While muffins are baking, melt butter in a small bowl. In another bowl, combine sugar and cinnamon.
5. Shake muffins out of the muffin tin while the muffins are still hot.
6. Dip muffins into the melted butter and then roll in the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Cook's Note: I got 24 mini muffins and 6 regular sized muffins from one batch. I didn't roll the muffins completely in the butter and cinnamon sugar mixture--just the tops.

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