THE PERFECT DANISH

1 (8 OZ) CAN CRESCENT ROLLS
1 PACKAGE ANY FLAVOR SWEET CHEESE BALL MIX
(CARAMEL APPLE, STRAWBERRIES & CREAM, PEACH COBBLER MIX)
1 (8 OZ) PACKAGE CREAM CHEESE
4 TBS. BUTTER

PREPARE CHEESE BALL MIX AS DIRECTED WITH CREAM CHEESE AND BUTTER.  UNROLL
CRESCENT ROLLS.  DIVIDE DOUGH AND SEAL CREASES BY PRESSING TOGETHER TO FORM
4 RECTANGLES.  IN THE CENTER OF EACH, PLACE 2 TBS. OF CREAM CHEESE MIXTURE.
FOLD TO FORM A SQUARE POUCH AND SEAL EDGES.  WITH KNIFE, MAKE 3 SMALL SLITS
IN TOP OF  POUCH TO VENT STEAM.  SPRINKLE WITH CONTENTS OF TOPPING PACKET.
BAKE AT 350 DEGREES FOR 10-15 MINUTES OR UNTIL GOLDEN BROWN.


KEY LIME CHEESE BALL

COMBINE KEY LIME CHEESE BALL MIX WITH 8 OZ. CREAM CHEESE AND 4 TSP. OF
BUTTER.  STIR CONTENTS UNTIL THOROUGHLY BLENDED.   ROLL IN TO CHEESE BALL
AND TOP WITH TOPPING CONTENTS IN PACKAGE.
This is easy and fast-about 5 minutes.  Great appetizer!
You can use any flavor cheese ball for this dessert.

STRAWBERRY SALSA BRUSCHETTA

1 CUP CHOPPED STRAWBERRIES
¾ CUP DICED ROMA TOMATOES
½ CUP FINELY CHOPPED ONION
¼ CUP CHOPPED FRESH CILANTRO LEAVES
1 TSP SALT
1-2 JALAPENO PEPPERS, SEEDED AND FINELY CHOPPED (OPTIONAL)
2 BAGUETTES FRENCH BREAD, CUT INTO ROUNDS AND TOASTED
8 OZ. GARLIC HERB CHEESE OR CREAM CHEESE, SOFTENED

IN MEDIUM MIXING BOWL, COMBINE STRAWBERRIES, TOMATOES, ONION, CILANTRO, SALT
AND JALAPENO PEPPERS.  COVER AND REFRIGERATE AT LEAST TWO HOURS TO ALLOW
FLAVORS TO BLEND.  TO PREPARE BRUSCHETTA, SPREAD FRENCH BREAD ROUNDS WITH
CHEESE.  TOP EACH WITH APPROXIMATELY 2 TEASPOONS OF STRAWBERRY SALSA.




STRAWBERRY VINAIGRETTE SALAD

4 CUPS STRAWBERRIES
16 OZ. WHITE VINEGAR
1/3 CUP SUGAR
¼ CUP OLIVE OIL

TO PREPARE VINAIGRETTE:  COMBINE STRAWBERRIES WITH VINEGAR IN LARGE
CONTAINER.  COVER AND REFRIGERATE UP TO 6 DAYS, STIRRING OCCASIONALLY.
STRAIN LIQUID INTO A SAUCEPAN AND DISCARD BERRIES.  HEAT STRAWBERRY VINEGAR;
WHISK IN SUGAR UNTIL DISSOLVED. REMOVE FROM HEAT AND COOL.  WHISK IN OLIVE
OIL.  STORE DRESSING IN COVERED CONTAINER IN REFRIGERATOR UNTIL READY TO
SERVE.
 

SALAD

8 CUPS MIXED GREEN SALAD
1/3 CUP STRAWBERRY DRESSING
1 CUP SLICED STRAWBERRIES
1 CUP RASPBERRIES
¼ CUP SLICED ALMONDS, TOASTED

PLACE MIXED SALAD GREENS IN SALAD BOWL.  TOSS WITH DRESSING.  TOSS IN SLICED
STRAWBERRIES, RASPBERRIES AND ALMONDS.

 

Banana Split Bonanza:

Blend 1 banana, ½ c. Strawberry Mix, ½ c. fresh or frozen strawberries, & chocolate ice cream until smooth.



Blackberry Apple Cobbler Cooler:

Blend ¼ c. apple juice, ¼ c. Blackberry Mix, & enough vanilla ice cream to keep it thick. Serve with a spoon.



Dreamy Shake: 

Blend together ¼ c. Peach Mix, ¼ c. orange juice, & vanilla ice cream. Garnish with a sliced peach and fresh mint sprig.



Cool Fruit Dip:

Combine ¼ c. brown sugar, 1 c. sour cream. & 4 Tbsp. of your favorite fruit-flavored Savannah mix. Serve as a dip for fresh summer fruit. 

Flavored Butter:

Mix 1 Tbsp. of your favorite Savannah Mix with one stick of butter. Adds a little something special to your toast & bagels.

STRAWBERRY PUNCH

A delicious, cold holiday punch. Combine a 46 oz. can pineapple juice, 46 oz. cranberry juice, 2 cups Strawberry Mix, quart of lemonade, 1 liter Sprite and quart of orange juice. Chill. 

Garnish with frozen fruit ring made of pineapple/cranberry juice. Serves 42

PRALINE CARROTS AND ONIONS

Melt 1/2 stick butter in a frying pan. Add a bag of frozen sliced carrots, 2 Vidalia onions sliced and seperated into rings. Add 1/2 cup brown sugar. Cook on medium heat until tender. Add 1/3 cup Praline Mix and cook for 5 minutes. Serve hot.

PRALINE DIP

With an electric mixer, whip until fluffy, 8 oz. softened cream cheese, 1/2 cup powdered sugar, 1/2 cup finely chopped pecans, 1/4 cup Praline Mix. Serve with apple slices ( which have been dipped in Sprite or 7 up to prevent browning). butter cookies, pound cake or angel food cake chunks. Your party guests will lick the bowl! This can also be used as a fast frosting. 

PRALINE DIP

Mix the following ingredients until smooth: 8 oz. softened cream cheese, 1/2 cup finely chopped pecans, 1/4 cup Praline Mix. Serve with red and green apple slices (sprinkle the slices with lemon juice to keep them from turning brown). or butter cookies.

CHERRY GLAZED TENDERLOIN

Mix 1 cup Black Cherry Mix with 2 chopped shallots, 1/2 cup chopped parsley, dash of black pepper, and 1/4 cup oil. Marinate tenderloin over-nite. Grill or Bake.

PRALINE NUTTY TOPPING

Melt 2 TBSP butter in pan; add 1 1/2 cup chopped pecans, cook over medium heat until toasted. Add 2 tbsp brown sugar, and 1/3 cup Praline Mix. Simmer for 5-7 minutes. Serve over ice cream, waffles, pound cake, etc.

CHERRY-APPLE DUMP CAKE

Mix together a 20 oz. can each of cherry pie filling and apple pie filling in a 9 in. x 13 in. greased baking dish. Pour a cup of Black Cherry Mix over the fruit. Sprinkle a dry cake mix over the top. Drizzle a stick of melted butter over the cake mix. Sprinkle with chopped pecans or walnuts. Bake at 350 degrees for 35-45 minutes till golden brown. Before serving drizzle with a little Black Cherry Mix. Sinfully good with a scoop  of ice cream.

WITCHES BREW

Mix together 1 quart cranberry juice, 1 quart pineapple juice, 2 cups water, 1/3 cup brown sugar and 1 cup cinnamon mix or orange spice mix. Heat until warm. Serve in black witch's caldron, surrounded by dry ice for a nice spooky effect.

CINNAMON FRIED APPLES

Melt 2 tbsp butter in a skillet and add 8 sliced apples ( cored and peeled or unpeeled, according to taste ). Sprinkle 1/2 cup brown sugar over cooking apples and simmer for 15 minutes. Add 1 cup cinnamon mix and cook over medium heat, stirring until liquids evaporate. Serve while hot w/ vanila ice cream or whipped topping that has been flavored with cinnamon mix. Makes a great Autumn breakfast  when served over waffles or pancakes.