Ingredients

• 2 cups ice, or as needed
• 1/2 (2 liter) bottle caffeinated citrus-flavored soda (such as Mountain Dew®)
• 1/4 cup lime juice
• 1 cup lime sherbet, or to taste

Directions

1. Place ice in a large punch bowl. Pour in the citrus-flavored soda and lime juice. Stir in the lime sherbet.

Ingredients

• 1 (20 ounce) can pineapple chunks
• 1 (15 ounce) can sliced peaches
• 4 cups fresh or frozen blueberries
• 3 medium firm bananas, sliced
• 1 cup green grapes, halved
• 1 cup sliced fresh strawberries
• 1 (3.4 ounce) package instant vanilla pudding mix
• 3 tablespoons orange breakfast drink mix

Directions

1. Drain pineapple and peaches, reserving juices; set aside. Combine the fruit in a large bowl. In another bowl, combine fruit juices with pudding and drink mixes; mix well. Pour over fruit and toss to coat.

Ingredients

• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (3 ounce) package orange gelatin
• 1 (20 ounce) can crushed pineapple, drained
• 1 (11 ounce) can mandarin oranges, drained
• 2 cups miniature marshmallows
• 1/2 cup chopped pecans

Directions

1. Set aside 1 cup whipped topping. Place the remaining topping in a bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved topping.

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup butter flavored shortening
• 2 cups white sugar
• 3 eggs
• 1/2 cup sour cream
• 1 1/4 teaspoons vanilla extract
• 1 1/4 teaspoons lemon extract
• 1 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, salt and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Ingredients

• 1/2 cup butter
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups vanilla baking chips
• 1/4 cup heavy cream
• 1 (8 ounce) package cream cheese
• 1 pint fresh strawberries, sliced
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 cup pineapple juice
• 1 teaspoon lemon juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
2. For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
3. Bake for 10 minutes in the preheated oven, or until light brown.
4. For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
5. For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable shortening
• 1/2 cup margarine, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
•  
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 2 teaspoons vanilla extract
•  
• 3 large bananas, sliced - or as needed
• 1 tablespoon lemon juice, or as needed
• 1 (16 ounce) package fresh strawberries, sliced
• 1 (6 ounce) container fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Whisk the flour, cream of tartar, baking soda, and salt in a bowl.
2. In a large mixing bowl, mash the vegetable shortening and margarine together until thoroughly combined, and beat in 1 1/2 cup of sugar, eggs, and 1 teaspoon of vanilla extract. Mix in the flour mixture to make a workable dough, and spread the dough out in a rectangle shape onto an ungreased 12x17 inch baking sheet.
3. Bake in the preheated oven until very lightly browned, 8 to 10 minutes. Allow to cool completely.
4. While the cookie base is cooling, mash the cream cheese with 1 cup of sugar and 2 teaspoons of vanilla extract in a bowl until smooth. Place sliced bananas in a bowl, and gently toss with lemon juice to prevent browning.
5. To decorate the pizza, spread the cream cheese filling all over the cookie base in an even, smooth layer. Place the blueberries in a square in neat, closely-spaced rows, in the left upper corner for blue stars. Arrange alternating stripes of white bananas and red strawberry slices across the pizza. Refrigerate leftovers.

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 small apple - peeled, cored and chopped
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup mayonnaise

Directions

1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Ingredients

• 10 slices bacon
• 1 head fresh broccoli, cut into bite size pieces
• 1/4 cup red onion, chopped
• 1/2 cup raisins
• 3 tablespoons white wine vinegar
• 2 tablespoons white sugar
• 1 cup mayonnaise
• 1 cup sunflower seeds

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

Ingredients

• 1 (8 ounce) container blended strawberry yogurt
• 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
• 5 teaspoons strawberry flavored gelatin mix
• 3 tablespoons white sugar
• 2 tablespoons strawberry flavored cream cheese (optional)
• 2 fresh strawberries

Directions

1. Mix the yogurt and whipped topping together in a large bowl. Stir in the strawberry gelatin and the sugar. Mix until well dissolved. If a richer taste is desired, whisk in the strawberry flavored cream cheese until smooth. Garnish with fresh strawberries.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme
• 3 drops vanilla extract

Directions

1. In a mixing bowl or food processor, combine the cream cheese and marshmallow creme . Blend until smooth. Add the vanilla. Continue blending until the mixture is thick and creamy.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme

Directions

1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.