Mandarin Orange Sorbet "A refreshing, light frozen citrus sorbet. Easy to make and fat free." Prep Time: 20 Minutes Cook Time: 10 Minutes Ready In: 3 Hours Servings: 10 Ingredients: 1/2 cup water 1/2 cup granulated sugar 2 cups orange juice 1 tablespoon lemon juice 1 can mandarin oranges 2 teaspoons freshly grated orange zest Directions: 1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved. 2. In a food processor, puree mandarin oranges with their juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen. 3. Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

Apple-cheddar turkey burgers

2 pounds ground turkey breast 4 scallions, finely chopped 1/3 cup chopped flat-leaf parsley (a generous handful) 1 tablespoon grill seasoning 1 teaspoon poultry seasoning 2 tablespoons extra-virgin olive oil (EVOO) 1 apple, such as granny smith, cut into 12 slices 8 slices extra-sharp cheddar cheese 1/4 cup whole-berry cranberry sauce 2 tablespoons grainy mustard 4 sandwich-size english muffins, split and toasted 8 leaves red- or green-leaf lettuce Directions In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes. In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops. Pile 2 lettuce leaves on each muffin bottom, top with the patties and set the muffin tops into place.

Honeydew Cucumber Margarita Popsicle

Makes five 2-and-1/4-oz. popsicles 1 cup honeydew juice (approximately a whole melon weighing 1lb) 1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.) ½ cup tequila 1 tablespoon triple sec 1 tablespoon fresh lime juice 1 tablespoon mint simple syrup (recipe follows) 3 large mint sprigs Instructions: 1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold. 2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds. Mint Syrup (You will have more syrup than you need. Save for other cocktail uses. · 1/2 cup water · 1/2 cups sugar · 1 cup mint leaves, loosely packed Instructions: 1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain).

Lobster Potato Salad

Mayonnaise Lime juice Hot pepper sauce Salt Pepper Green Onion Celery Of course...Lobster All these ingredients can be to your liking I think small red potatoes look good. Boil the potatoes, cool then add to the mixture then add the lobster meat last and gently fold into the potato salad. Cover and chill for 4 hours or more.

Ambrosia Salad

1 can mandarin oranges 1/2 bag of mini marshmallows 1 8 oz container of sour cream 1/2 jar of maraschino cherries, chop into quarters 1/2 - 1 cup grated coconut 5 slices pineapples cut into chunks, reserve juice for later Mix all ingredients together and place into a covered bowl and refrigerate. Mix occasional as the marshmallows soften. Use pineapple juice if to thick.

Buffalo Chicken Bites

3 cups shredded cooked chicken 1/4 to 1/2 cup hot sauce (to taste) 3 1/2 ounces cream cheese, softened 1 3/4 cups sharp shredded cheddar cheese 1/4 cup chopped green onions 1 cup all-purpose flour 4 eggs, lightly beaten 3 – 4 cups Corn Flakes cereal, crushed Directions: Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture. Place flour in a shallow dish. In a second shallow dish, place eggs. In a third shallow dish, place corn flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Warm lemon Cake

1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9x13 size) Ingredients called for on back of cake box 2 pkg (3.4oz each) instant lemon pudding 1/3 c. sugar 2 c. cold milk 1 1/4 c. water 2 Tbsp. powdered sugar (for dusting) Heat oven to 350 degrees. Prepare cake as directed on package. Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it. You'll fail. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.