LEMON CHIFFON YO-CREAM (Greek yogurt meets heavy cream, then gets churned and frozen)

Ingredients:

2 cups plain non fat Greek yogurt (or half plain and half vanilla)

¼ plus 1/8 teaspoon pure lemon extract
¾ cup  milk or almond milk
¾ - 1 cup sugar (I used extra fine baker’s sugar)
¾ cup heavy whipping cream

6 drops yellow food coloring, optional

zest of 1 medium lemon

Directions:

In a blender, blend all of the ingredients just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions. Freeze for 2 -3 hours before serving.  Top with your favorite topping.

Ingredients

Blended

With Yellow

Churning

Yum

MASHED POTATOES

Ingredients:

4 large Russet Potatoes (approximately 4 pounds)

½ cup  (1 stick) butter

2 tablespoons cream cheese, softened

Course Ground Pepper – Season to taste

Salt – Season to taste

Milk 1/8 – ¼ cup, hot

Directions:

Peel Russet Potatoes .  Cut into about 1 inch cubes.  Add to a large pot with water and place on a burner on a stove.  Turn the burner on HIGH.  Cover.

Boil until tender – about 20 minutes.

Drain water from pan – using a colander.

Beat Potatoes with a mixer (or a potato masher), add butter and cream cheese.  Beat again.  Add salt and pepper.  Add milk as needed.  Serve piping hot.

Ingredients

Cutting the Potatoes

Butter and Cream Cheese

Potatoes Boiling

Draining the Potatoes in the Colander

Mashing the Potatoes

Ready to Serve

PRETZEL JELLO

Ingredients:

2 2/3 cups chopped pretzels (I used a food processor to create my pretzel crumbs.  A ziplock bag and a rolling pin will work also)
1 ½ cubes (3/4 cup) melted butter
½  cup milk
¾ cup to 1 ¼  cups sugar  (I use ¾ cup extra fine baker’s sugar)

16 oz. (two 8 oz. packages) cream cheese
1 package (16 oz.) frozen strawberries, sweetened
1 pint (2 cups) heavy whipping cream, whipped
1 large (or 2 small packages) package Strawberry Jello
1 ¾  cups pineapple juice, hot

Directions:

Preheat oven to 400 Degrees F.  Mix pretzel crumbs with butter and press in 9” x13” baking dish.  Bake at 400 degrees F. for 10 minutes.  Let Cool.
Mix cream cheese, milk and sugar until smooth.  Spread on warm pretzels. Place in refrigerator.
Whip whipping cream. Remove 9” X 13” baking pan from the refrigerator. Spread whipping cream over cream cheese layer and place back in the refrigerator to chill.
Heat pineapple juice in the microwave.  Dissolve Jello in hot pineapple juice, add frozen strawberries and allow to partially gel.
Remove 9” X 13” baking pan from the refrigerator. Pour carefully over the whipped cream layer and allow to set in the refrigerator.
Prepare ahead for this dessert.  It is best when it has set in the refrigerator at least 8 hours.
Garnish with whipping cream and Wilton's jumbo rainbow nonpareils (if desired)

Ingredients

Pretzel Crumbs mixed with Melted Butter

Pretzel Crust

Cream Cheese, Sugar and Milk

Cream Cheese Mixture

Cream Cheese Layer

Whipping Cream

Whipped Cream Layer

Gelatin and Pineapple Juice

Frozen Strawberries Melting in Gelatin

Partially gelled Gelatin

Gelatin Layer

4 Layers of Pretzel Jello - Crust, Cream Cheese, Whipped Cream, and Jello

Set and Ready to Garnish

Garnished with Whipping Cream

Garnished with Whipping Cream and Wilton's Jumbo Rainbow Nonpareils