Scrumptious Sherbet

• Years ago I needed a fast dessert for a baby shower and my Mom said, "try this". She then rattled off this recipe. I've made it for years now and everyone loves it. This is the most refreshing summertime dessert you will ever taste. And the best part is it is fast and easy to make. I like it best when it is not frozen solid....still kinda soft and creamy...Scrumptious!!
• Scrumptious Sherbet
• 1/2 gal. Pineapple Sherbet softened
• 2 c. sliced strawberries fresh or frozen (save some for garnish)
• 2 large bananas broken in 1 inch pieces
• Place softened sherbet in mixer bowl. Turn on mixer and mix until sherbet is smooth. Add strawberries and bananas. Beat well. Pour into individual serving dishes. Garnish with a quartered strawberry. Place in freezer until serving time. Yield: serves 20
• A fresh sprig of mint would also be a nice garnish. 

Karla's Pasta Salad

Well I have been wanting a pasta salad recipe that uses cucumbers but won't go soggy or runny and will keep for a few days.  So I have been experimenting and I think I have come up with a good combination of flavors for this amazing summer salad.  Since my favorite pasta salads are all titled by the name of the person who gave them to me I decided I would name this one after me.

Karla's Pasta Salad
16 oz. bowtie pasta or pasta of choice
3 or 4 cucumbers, bite sized pieces
1 red onion, julienne
2 red peppers, julienne
2 T. each - Fresh parsley, chives and dill, finely chopped
Dressing
1 c. Miracle Whip
1/2 c. milk
2 T. lemon juice
2 T. sugar
1 t. each - salt, celery seed, dill weed
1/8 t. pepper
Cook pasta according to package directions, making sure to not overcook.  Rinse pasta and drain well.  Stir together in large bowl; the pasta, vegetables and herbs.  Refrigerate until well chilled.
Stir together the dressing ingredients and refrigerate.  Shortly before serving time stir the dressing into the pasta mixture.  Serve.

Fresh Banana Mini Cakes

Fresh bananas combined with PHILADELPHIA Cream Cheese make these
little mini cakes simply divine.  They literally melt in your mouth....
my newest creation......enjoy!

Fresh Banana Mini Cakes

1 Yellow Cake Mix

1/3 c. oil

1 c. water

4 eggs

4 oz. PHILADELPHIA Cream Cheese

2 ripe bananas

3.4 oz. Box Instant Banana Pudding

12 oz. Cream Cheese Frosting or make your own

1 tsp. of almond extract

2 tbsp. of colored sugar crystals, if desired

Place in bowl of stand mixer: cake mix, oil, water, eggs, PHILADELPHIA
cream cheese, bananas that have been broken into 1 inch pieces and the
pudding mix. Beat at medium speed for 3 minutes while scraping the bowl
often.

Place 48 foil baking cups in mini muffin tins and spray them with cooking spray.
Fill them 3/4 full using a medium sized cookie scoop.

Place in preheated oven at 350 for 15 minutes, or until an inserted toothpick
comes out clean.

Remove to cooling rack and allow to cool.

While cakes are cooling, beat together the frosting and almond extract.
Place frosting in decorator's bag and pipe onto mini cakes or frost with a
butter knife. Sprinkle the tops with sugar crystals if desired.

For a sweet and salty taste, I have also added 1/2 cup of peanut butter to the
frosting and sprinkled them with chopped peanuts; in place of the almond
extract and the sugar crystals.

Philly Fried Creamed Corn

Want to revive that corn in your garden that has gotten a bit too old?  Here is the perfect recipe!  Just cut it off the cob right into your frying pan and you will soon be eating the most delicious, Philly Fried Creamed Corn you’ve ever tasted. 

Philly Fried Creamed Corn

4 slices bacon, diced

2 to 4 ears of corn on the cob OR 1 small bag of freezer corn

2 c. water OR milk

¼ c. cornstarch

4 oz. PHILADELPHIA Cream Cheese

Salt, pepper to taste

Smoked paprika for garnish

Fry bacon in large frying pan over medium heat until crisp, leave the grease in.  While continuing to cook cut the corn off the cob into the frying pan.  Scrape the cob with your knife to get all the juices from the corn.  Mix together the water/milk & cornstarch to make a thickening.  Add thickening to the corn mixture and stir well.  Stir in; PHILADELPHIA Cream Cheese, salt and pepper.  Continue to simmer over low heat for about 15 to 20 minutes until corn is tender; stirring occasionally, do not under cook.  Serve plain or  over tomatoes.  Sprinkle with smoked paprika.  

Philly & Veggie Revived Mexican Lasagna

This is a revived old time family favorite recipe.  While I was making this and chopping up all my fresh garden vegetables…it hit me….this is the perfect veggie revival side dish recipe….so I changed it up a bit and stirred in some PHILADELPHIA Cream Cheese.  My husband took the first bite and said, “this is really good!”   I said, “ I changed the recipe”.   The tortilla chips are the perfect crunchy base layer for all the veggies.  The melted cheese holds it all together.  I think you’re gonna like it too!!

PHILLY & VEGGIE REVIVED MEXICAN LASAGNA

1 pound(s) of Hamburger
4 ounce(s) of PHILADELPHIA Cream Cheese
1 pkg. taco seasoning
2 cup(s) of salsa
1 pkg. Cheese flavored Doritos
2 red or green bell peppers, diced
1 medium Walla Walla Onion, diced
2 tomatoes, diced
2 cup(s) of Kraft Cheddar Cheese, grated

Place hamburger in covered microwave dish and microwave for 6 minutes; stirring every 2 minutes, until browned. Drain the meat when cooked.
Dice all your vegetables while the meat is cooking. Keep them separate and set them aside.
Add the PHILADELPHIA Cream Cheese to the hot meat and stir well, until completely melted. Stir in the taco seasoning and salsa and set aside.
Spray a 9x13x2 inch glass baking dish. Pour a good amount of Doritos into the baking dish, press them down and break them up a little making a 3/4 inch layer of Doritos that completely covers the bottom of the dish.
Place in layers over the Doritos in the following order: meat mixture, bell peppers, onion, tomatoes and cheese.
Bake at 350 for 30 minutes. Remove from oven and garnish as desired. Serve immediately with sour cream and salsa.