Fruit Sparkling Punch

1 can (12 oz) frozen strawberry lemonade concentrate
2 - 64 oz bottle peach white grape juice
2 - 25.4 oz bottle Sparkling Apple Cider
1/2 bag ice

In a large punch bowl blend all drinks over ice and stir.

Let rest for 30 minutes.

Note: If you half the recipe still keep the lemonade at 1 can.

Fruit Pizza

1 can Sugar Cookie Dough
6 Tablespoons Sugar
3 Tablespoons Cornstarch
1/4 teaspoon Salt
1 (20 oz.) can Chunk Pineapple
1 (11 oz.) can Mandarin Oranges
8 oz. Cream Cheese, softened
1 (7 oz.) jar Marshmallow Creme
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Ginger
1 teaspoon dried Lemon Peel
16 oz. bag frozen Raspberries
16 oz. sliced strawberries
other desired fruit

Heat oven to 350.

Spray a pizza pan with Pam.

Spread cookie dough out on a 14 inch pizza pan. I lay the cookie dough log out in the middle of the pan and with wax paper spread it out. Keeps hands from getting sticky. Try to spread it till it is about 1/4 - 1/2 an inch from edge of pizza pan. The cookie dough will rise and spread out to edge of pan. Spread evenly about 1/4 inch thick.  It will get thicker as it cooks.

Put in oven at 350 and cook till golden brown about 13-16 minutes. This is the only time you can cook the dough. Cook till you think the dough is no longer going to be soft and crumbly. You want you pizza to be a little crunchy.

Let pizza cool.

Meanwhile in a saucepan, combine sugar, cornstarch, and salt.

Strain Pineapples and mandarin oranges till you get 1 1/3 cup of juice. Stir into sugar mixture. Bring mixture to a boil, stirring constantly. Cook until thickened and clear. Cool in refrigerator, or set saucepan in a bowl of ice water, but not until too thick to spread over pizza.

In a mixing bowl, combine cream cheese, marshmallow creme, nutmeg, ginger, and lemon peel. Whip until smooth and creamy.

Spread over pizza.

Place fruit in a pleasing design. I prefer to have a lot of fruit so I overlap.

Drizzle with pineapple juice mixture.

Keep in refrigerator until ready to eat.

Fruit Salad with Pineapple Dressing - Gina Dale

1 (20 oz.) can Chunk Pineapple
6 Tablespoons Sugar
3 Tablespoons Cornstarch
1/4 teaspoon Salt
1 (16 oz.) bag frozen Strawberries, quartered or sliced
1 (16 oz.) bag frozen Raspberries
1 package frozen peach mixture
2 (11 oz.) cans Mandarin Oranges, drained
1 or 2 Mangos sliced

Drain Pineapple and save juice.

In a saucepan, combine sugar, cornstarch, and salt.

If drained pineapple juice does not equal 1 1/3 cups then add water or a small can of pineapple juice to equal that amount. Stir juice into sugar mixture.

Bring mixture to a boil, stirring constantly.

Cook until thickened and clear.   Remove from heat and set aside.

In a large bowl combine pineapple, strawberries, raspberries, peaches, oranges and mango if desired.

Add pineapple juice mixture to fruit bowl.  Mix well.

Frozen Peach Mixture - Gina Dale

4 quarts Sliced Peaches
1 (6 oz.) can Frozen Orange Juice Concentrate, thawed
4 cups Sugar
Gallon size Zip Lock freezer bags

If skins of peaches is hard to come off you can bring water to a boil in a big pot. Then blanch peaches for about 30-45 seconds, depending on their ripeness, in the hot boiling water. Take them out and immerse them in ice cold water. They should be really easy to peel with your fingers. Just pinch the skin and pull it off.

Place the orange juice in a large bowl.

Slice the peaches into the orange juice.

Pour sugar on top of peaches. Mix well.

Place peach mixture into zip lock bags. I like to use a 4 cup measurer and put two scoops in a bag.

Try to get as much air out of the bag as you can.

Fold bag in half and place inside another zip lock bag. You can put two peach filled bags in 1 bag.

Lay flat on a cookie sheet or 13x9 pan.

Freeze this way until fully frozen. Once frozen you can stack the bags of peaches in the freezer.

Forgotten Jambalaya

1 can (14-1/2 oz) Stewed tomatoes, undrained & cut up
1 can (14-1/2 oz) Beef or Chicken Broth
1 can (6 oz) Tomato Paste
2 medium Green Peppers, chopped
1 medium Onion, chopped
3 Celery ribs, chopped
5 Garlic cloves, minced
3 teaspoons dried Parsley flakes
2 teaspoons dried Basil
1-1/2 teaspoons dried Oregano
1-1/4 teaspoons Salt
1/2 teaspoon Cayenne Pepper
2 Tablespoons Frank's Red Hot Sauce
1 lb boneless skinless Chicken breasts, cut into 1-inch cubes
1 lb Kielbasa, halved cut into 1/4-inch slices
1/2 lb uncooked medium Shrimp, peeled & deveined
1 3/4 cup Chicken Broth or water
1 Tablespoon Butter
3/4 teaspoon Salt
1 cup Jasmin rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on high for 1 hour and low for 3 hours or until chicken is tender.

Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink.

Meanwhile bring broth, butter, and salt to a boil until butter is melted.  Stir in rice.  Cover, reduce heat, and simmer for 17 minutes.  Remove from heat, uncover, and fluff with a fork.

Serve Jambalaya over rice.

Note: I like to buy a 32 oz box of Chicken Broth and use half for the jambalaya and half for cooking the rice.