Sugar-free, Gluten-free No-bake Berry Icebox Cake

Ingredients

• 3 cups HeavyWhipping Cream

• 1-1/2 teaspoons Vanilla Extract

• 1 teaspoons Liquid Splenda

• 1 batch of  Gluten-free, Sugar-free vanilla cookies (included on this blog)
• 1-1/2 lbs berries trimmed and sliced

Instructions

1. Place the bowl of an electric mixer, or a large glass bowl if using a hand mixer, in the freezer to chill for at least 10 minutes. Fit electric mixer with the whipping attachment then add heavy whipping cream and vanilla to the chilled bowl. Whip on low speed while gradually adding Splenda then gradually increase speed as whipped cream thickens. Whip until cream can hold it’s shape but is not lumpy.
2. Spread a thin layer of whipped cream into the bottom of an 8x8” baking dish. Layer in 9 of the cookies, spread on another layer of whipped cream, and then top with 1/3 of the strawberries. Repeat layers - cookies, whipped cream, and berries - two more times to create three layers total (you might have a little extra whipped cream at the end.) Cover dish with saran wrap then refrigerate overnight. When ready to serve, slice then serve immediately.

Strawberry Dream Cake

Strawberry Dream Cake
Recipe By : Louise
Serving Size : 12
Categories : summer, dessert
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1 angel food cake (large)
2 Pkg. Cool Whip
1 Pkg. strawberry jello -- (6 oz.)
1 pkg frozen strawberries
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1. Make jello using 3/4 cup boiling water and 3/4 cup cold. Fold in frozen strawberries and let jello set to consistency of egg whites.
2. When jello is at right consistency, add to Cool Whip and fold together.
3. Take cake and tear in bite size pieces. Layer cake with jello-cool whip mixture.
4. Chill until set -- then serve.

NOTE: This was my son's favorite cake recipe -- he asked for it every year for his birthday!

White Punch

White Punch:
3 C. ripe pureed bananas
2 C. sugar
1 pint Lemon Sherbet
1 C. lemon juice
2 c. heavy cream
42 oz. lemon-lime soda (chilled)
(optional) 1/3 C. flaked coconut
1/2 C. maraschino cherries
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1. Beat together bananas, lemon juice and sugar.  Pour into punch bowl, stir in cream.
2. Freeze.
3. Slowly pour in lemon-lime soda.
4. Float sherbet on top.
5. Add cherries and coconut on top. (optional)
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Note: This is an excellent refreshment for entertaining, and the kid's love it!

Louise's Basic Potato Salad

Title: Basic Potato Salad
Categories: Salads, Side Dish, Summer, Picnic
Yield: 4 servings
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2 lb new potatoes
3 TB chives, minced
1 cucumber, peeled and chopped
2 tomatoes, diced fine
3 stalks celery
2 hard-boiled eggs
2 TB Dijon mustard
1/4 c mayonnaise
1 TB dried parsley flakes
 Salt, pepper
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1. Cover potatoes in pan with cold water and bring to boil over high heat. Cook until potatoes are tender.
2. Meanwhile, thinly slice celery and remaining veggies and combine in mixing bowl.
3. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add
to bowl. Cover and refrigerate.
4. When cool, chop eggs and add to bowl.  Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.
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Spaghetti Squash - Preparation

Spaghetti Squash - Preparation
Categories: Low, Fat, Vegetable
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In answer to how to prepare spaghetti squash, I found this in the June, 94 issue of Southern Living:
The flesh of spaghetti squash, when cooked, comes out like strands of  cooked spaghetti and makes a great light stand-in for pasta lovers.

Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and follow one of the cooking methods below.

To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork.

To microwave, prepare squash, and place, cut side down, in a baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes.

To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.

Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell.

Yield: 1 medium spaghetti squash equals about 4 cups cooked.

SUMMER LIMEADE

SUMMER LIMEADE
Categories: Beverages
Yield: 4 servings
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9 Limes
1/3 c Sugar
2 Sticks cinnamon
6 Whole cloves
1 c Water
1 Liter Ginger ale
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1. Slice limes in half and squeeze out juice. Simmer sugar, cinnamon and cloves in 1 cup of water for 10 minutes. Cool and add lime juice. Fill glasses with crushed ice or ice cubes and fill each half-full with lime juice mixture. Top glasses with ginger ale. Garnish with fresh fruit.

LOUISE'S PORK MARINADE AND BBQ SAUCE

LOUISE'S PORK MARINADE AND BBQ SAUCE
Categories: BBQ, Sauce, Marinade
Yield: 2 cups
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1 c Soy Sauce
1 c Water or Pineapple juice
2 tb Vinegar
2 tb Brown Sugar
1 ts Dry Mustard
1/2 ts Powdered Ginger
1/2 ts Garlic Powder
2 tb Corn Starch
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1. Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and
tenderize -- overnight for pork.
2. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade.  Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.

Best Pasta Salad

Best Pasta Salad
Recipe By : Louise
Serving Size : 8
Categories : BBQ, Summer, Salad, Pasta
----Dressing----
1 tablespoon dijon mustard
5 cloves garlic -- chopped
1/4 cup white wine vinegar
3/4 cup olive oil
2 T dried Chives
2 T Sugar
1/4 cup mayo or ranch dressing
salt and pepper
----Salad----
1/4 pound fresh snow peas, strings removed
florets from 1 small bunch broccoli
2 small zucchini -- cut in 1/4" slices
1 large red bell pepper, seeded -- cut in fine strips
1 small cucumber, peeled and chopped
1 pound short pasta (rotelle, fusilli or penne)
1/4 cup fresh grated parmesan cheese
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1. For the dressing, combine ingredients in a jar and shake until creamy.
2. Meanwhile, for the salad, bring a large pot of salted water to a boil. Cook
snow peans in water for 1 minutes; remove with a long handled strainer and
immediately drench with cold water to stop cooking process and brighten color.
Repeat with broccoli and zucchini, cooking for 3 minutes each. Combine
cooked vegetables in a bowl with red bell pepper and toss with half the dressing.
3. Cook pasta in vegetable water for 8-10 minutes. Drain, rinse with cold
water and drain again. Toss with remaining dressing. Combine vegetables and
pasta. Sprinkle with Parmesan. Add more salt and pepper to taste.
Refrigerate until ready to serve, at least one hour or up to two days,
covered. Makes 8-10 servings.

Louise's No-Bake Cheesecake

Louise's No-Bake Cheesecake
Recipe By: Louise
Serving Size: 8
Categories: Desserts Cakes
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1 Envelope unflavored gelatine
1/2 c cold water
1/2 c Sugar
1 c Boiling water
2 pk (8 oz ea) cream cheese-softened
1 t Vanilla (opt)
1 9-inch graham cracker crust
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1. In a large bowl, mix the unflavored gelatine and cold water.  Set aside to soften for about 5-10 minutes.
2. Add sugar; add boiling water and stir until gelatine is completely dissolved. With electric mixer, beat in cream cheese and vanilla until smooth. Pour into prepared crust; chill until firm, about 2 hours. Top, if desired, with fresh or canned fruit.
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72 No-Bake Dessert Recipes Cookbook for Delicious & Simple Desserts

Summer Fruit Salad

Summer Fruit Salad
Recipe By : Louise
Serving Size : 12
Categories : Side Dish, Salad
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1 can pear -- slices
1/4 cup maraschino cherry -- juice
1 cup maraschino cherries
1 can mixed fruit
1 package strawberries, frozen -- whole
2 packages vanilla pudding mix -- instant

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1. combine all fruits AND their liquids in a large stainless steal bowl. Sprinkle with pudding mix and stir well. Refrigerate covered overnight.

A Sweet Taste of Africa: Sail into a New Recipe Journey (Volume 1)