CHRISTMAS IN JULY

Corn Relish Salad

*Summer Collection- Great for camping-grilled over a campfire!!! 2 cups fresh or frozen corn 3 medium tomatoes, seeded and chopped 1 medium green pepper, diced 1/2 cup chopped red onion 1/2 cup sliced celery 1 can (2-1/4 oz) sliced ripe olives, drained 1 jar (6-1/2 oz) marinated artichoke hearts, undrained 1/4 cup reduced-fat Italian salad dressing 5 fresh Basil leaves, finely chopped or 1 teaspoon dried Basil 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon lemon-pepper seasoning *In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, Basil, garlic powder, oregano and lemon-pepper. Add to corn mixture and toss gently. Cover and refrigerate for at least 6 hours before serving.YIELD: 10 servings. (Source: Taste of Home & photo also)

BLACK FOREST FREEZER PIE

*Summer Collection-A yummy  frozen treat!! 1 pint chocolate or vanilla ice cream, softened 1 extra-servings-size Graham cracker crust (9 oz) 4 oz cream cheese, softened 1 cup confectioners' sugar 1 carton (8oz) frozen whipped topping, thawed 1 can (21 oz) cherry pie filling, chilled 3 TB chocolate syrup *Spoon ice cream into pie crust; cover and freeze for 15 minutes. *Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish. *Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-inch diameter well in the center of the pie for the pie filling. Pipe reserved cream cheese mixture around the pie. * Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately. VARIATION: you can use strawberry pie filling and a chocolate crust. YIELD: 6-8 servings.(Source: Taste of Home & photo also)

Pear Cooler

*Summer Collection-A cool refreshing summer treat!!! 1 can (15-1/4 oz) sliced pears,undrained 2 cups ice cubes 1 envelope whipped topping mix 1/4 to 1/2 teaspoon vanilla or almond extract, optional *In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. YIELD: 3 servings. (Source: Taste of Home & photo also)

SUMMER RECIPES CONTINUE!!!

Red Velvet Crepe Cakes

*Fourth of July Collection-PREP: 1-1/4 hours COOK: 25 minutes 1 package (18-1/4 oz) red velvet cake mix 2-3/4 cups whole milk 1 cup all-purpose flour 3 eggs 3 egg yolks 1/4 cup butter,melted 3 teaspoons vanilla extract FROSTING: 5 packages (3 oz each) cream cheese, softened 1-1/4 cups butter,softened 1/2 teaspoon salt 12 cups confectioners' sugar 5 teaspoons vanilla extract Fresh blueberries,optional *In a large bowl, combine the red velvet cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.*Heat a lightly greased 8-inch nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt the pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.*For the frosting, in a large bowl, beat the cream cheese,butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.*To assemble two crepe cakes, place one crepe on each of the two cake plates. Spread each with one rounded TB frosting to within 1/2 inches of edges. Repeat layers until all crepes are used. Spread the remaining frosting over tops and sides of crepe cakes. Garnish with berries if desired.Yield: 2 crepe cakes (8 servings each)(Source: Taste of Home & photo also)

AMERICA'S BIRTHDAY CAKE

*Fourth of July Collection-PREP: 25 minutes BAKE: 30 minutes and cooling 1/2 cup shortening 1-1/2 cups sugar 2 eggs 1/4 cup red food coloring 1 teaspoon white vinegar 1 teaspoon vanilla extract 2-1/4 cups cake flour 2 TB baking cocoa 1 teaspoon salt 1 teaspoon baking soda 1 cup buttermilk SAUCE: 3/4 cup sugar 2 TB cornstarch 1 cup orange juice 2 cups fresh or frozen blueberries 1/8 teaspoon ground nutmeg Dash salt CREAM: 1-1/2 cups heavy whipping cream 3 TB confectioners' sugar*In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs,one at a time,beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, salt and baking soda, add to the creamed mixture alternately with the buttermilk.*Pour into a greased 13 by 9-inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.*For the sauce, in a small saucepan, combine sugar and cornstarch. Stir in the orange juice until smooth. Add the blueberries, nutmeg and salt; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Cool.*In a small bowl,whip the cream and confectioners' sugar until stiff peaks form. Serve cake with sauce and whipped cream.Yield: 15 servings.(Source: Taste of Home & photo also)