BLUEBERRY LEMON LAYERED SPECIAL

Ingredients

• 15 lemon cookies, coarsely crushed (about 2 cups)
• 1 (21-ounce) can blueberry pie filling
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (14-ounce) can sweetened condensed milk
• 1 (6-ounce) can frozen lemonade concentrate, thawed

Preparation

Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. Spoon 1 1/2 tablespoons pie filling over cookies in each glass.

Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. Repeat layers once. Top evenly with remaining crushed cookies. Cover and chill 4 hours.

EGG SALAD CLUB SANDWITCH(kids love this one)

Ingredients

• 2/3 cup mayonnaise, divided
• 4 large hard-cooked eggs, chopped
• 1 celery rib, diced
• 1/4 cup chopped fresh chives
• 1 tablespoon minced sweet onion
• 1/4 teaspoon seasoned salt
• 1/2 teaspoon freshly ground pepper
• 12 very thin white or wheat sandwich bread slices, lightly toasted
• 1 cup firmly packed fresh spinach
• Garnish: whole fresh chives

Preparation

Stir together 1/3 cup mayonnaise and next 7 ingredients.

Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach and 4 bread slices.

Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters; garnish, if desired.

Sweet-Pickle Egg Salad Club:chives. Add 2 tablespoons instant potato flakes and 1 tablespoon sweet pickle relish; proceed with recipe as directed.

Shrimp-Egg Salad Club:. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

TURKEY PIZZA

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 3/4 cups canned crushed tomatoes
• 1/8 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 2 cups chopped skinned cooked turkey
• 1/2 cup (2 ounces) shredded provolone cheese
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 400°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Stir in tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer 15 minutes or until thick, stirring occasionally. Stir in parsley and basil. Remove from heat. Cool completely.

Roll dough into a 10-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with fingers to form a rim.

Spread tomato mixture over crust, leaving a 1/4-inch border. Top with turkey; sprinkle with cheeses. Bake at 400° for 10 minutes or until golden.

SRAWBERRY SHORTCAKE(Mom's Fav.)

Ingredients

• Strawberries:
• 4 cups sliced strawberries
• 1/4 cup sugar
• 
  Shortcake:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon rind
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons chilled butter, cut into small pieces
• 2/3 cup fat-free buttermilk
• 1/2 teaspoon vanilla extract
• Cooking spray
• 1 large egg white, lightly beaten
• 1 1/2 teaspoons turbinado sugar or granulated sugar
• 
  Remaining ingredients:
• 2 cups frozen fat-free whipped topping, thawed
• Whipped topping (optional)
• Whole strawberry (optional)

Preparation

To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.

Preheat oven to 400°.

To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.

Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.

Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.