Pink Lady Punch

Pink Lady Punch
1 no 2 can pineapple juice (2.5 cups) chilled
1 32 oz cranberry juice, chilled
1 28 oz gingerale, chilled
1 pt pineapple sherbert
Combine chilled liquids. Float balls of sherbert in punch. I use this without the sherbert also. It helps if you freeze part of the juices the night before and float a "ring: of ice in the punch to keep cold so it doesn't dilute down.

See you tonight!

Flourless Choc. Cake- LC

my flourless chocolate cake recipe(tweaked original recipe a little )
i made this last night and it was fabulous 1/4 cup flaxmeal1 tbsp unsweetened cocoa1/4 teaspoon baking powder3 packets stevia1 tbsp water1 tbsp butter1 eggmix dry ingrediants, add in rest. microwave for 1 minutei added a cream cheese/pb frosting2tbsp cream cheese mixed with 1 tbsp natural pb, and 2 packets stevia. i let it cool, iced it, then left it in the fridge over night. it was wonderful!

Creme Brulee- LC

Butter-Pecan Creme Brulee2 cups cream4 egg yolks1/2 teaspoon vanillaDash of salt2 tablespoons SplendaHeat cream over medium heat, just until bubbles start to form. Remove from heat and let cool slightly. In a bowl, whisk together egg yolks, vanilla, salt and Splenda. Gradually whisk in cream.Strain mixture.Divide into four custard cups. Bake in a water bath for 25-30 minutes at 350 degrees. Custards should be set, but still jiggly. Chill for one hour. Make butter-pecan topping and divide between between cups.Refrigerate for four more hours or overnight.Butter-Pecan Topping:1 tablespoon butter1/8 cup pecans - finely chopped1 teaspoon SplendaMelt butter. Stir in pecans and Splenda. Heat just until nuts begin to color, being careful not to burn!For those who have not tried this...you NEED to! This has been a staple dessert of mine for years. It is one of those desserts, like BG's Cheesecakes, that even your non LCing friends/family will devour! I've been adding a couple of Tablespoons of SF Davinci flavored syrups to the recipe to "change" the taste a bit. I've made it with the Butter Rum, Irish Cream, Carmel, Kauli Caffee, and English Toffee....all of them produce YUMMY results!
__________________Lisa

Irene's White Trash

White Trash

16 ounce box Honey Grahams cereal
15 ounce box golden raisins (2 1/2 cups)
12 ounce can mixed nuts (2 ½ cups)
12 ounce package chocolate chips
12 ounce jar creamy peanut butter (2 cups)
1 teaspoon vanilla
1 box confectioners sugar

In a very large bowl combine cereal, raisins and nuts. Melt together chocolate chips and peanut butter. I do this in the microwave in one minute intervals stirring until all chips melted. Do not over heat. Stir in vanilla. Pour over cereal and stir till all pieces are coated.

Pour confectioners sugar into an unscented white kitchen garbage bag. Add the coated cereal mixture and shake until all is coated with sugar. Store in airtight container or freeze for longer storage.

Jennifer's Mexican Salsa Dip

Mexican Salsa Dip

16oz. Jar of Salsa
24oz. sour cream
small red onion
medium green pepper
1c. fresh cilantro leaves,rinse and pat dry
2c. shredded cheddar cheese
15oz. can black beans

Mix together and chill.

Hot Wings Dip

Hot Wings Dip

1 8oz. cream cheese (softened)
1/2 c. blue cheese dressing
1/2 c. hot sauce
1 cup chicken (cooked and chopped)

Mix 1st 3 ingredients. Add chicken. Cook in greased 9 inch pie plate. Sprinkle cheese on top. 350 degrees for 30 minutes.

Service with nacho chips and celery.

Karen doubled recipe for crop. She doesn't say how much or what kind of cheese to sprinkle on top. You can call her. Call Jennifer for number.