••••BANANA SPLIT PIE••••

(Source: relish magazine & photo also)

•1 (16 1/2-oz) box strawberry cake mix

•1 whole egg 

•3 egg yolks

•1 TB butter, softened

•1 cup sliced strawberries 

•1 quart vanilla ice cream, softened

•1 cup sliced bananas

•1 quart chocolate ice cream, softened

•1 cup frozen whipped topping, thawed (like Cool Whip)

•+Chocolate sprinkles or mini chocolate chips for garnish

1. In a bowl of a stand mixer, combine cake mix, eggs and butter. Beat on medium speed until blended. Place mixture on a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.

2. Preheat oven to 350 degrees. Divide dough in half. (You can make a second crust out of the remaining dough, or bake as cookies; see directions, below).

3. Spray a 9-inch pie plate with nonstick spray. Press dough in bottom and up sides. 

Prick all over (including sides) with a fork. Bake 20 to 24 minutes, until crust begins to brown. Let cool completely on a rack. (If dough puffed up while baking, press it down with a back of a spoon while warm.)

4. Put strawberries in a single layer on bottom of pie shell. Spread vanilla ice cream on top. Layer banana slices on top of ice cream. Spread chocolate ice cream to cover. Cover with plastic wrap and freeze until firm.

5. Before serving, top with whipped topping and garnish with sprinkles or chocolate chips. Serves 10.

••••MIX IT UP••••

CREATE YOUR OWN CRUST AND ICE CREAM COMBINATIONS:

••••Chocolate cake crust + vanilla ice cream + crushed chocolate sandwich cookies for garnish

••••Yellow cake crust + coffee ice cream + peanuts for garnish

••••Confetti cake crust + chocolate ice cream + sprinkles for garnish

••••USE IT UP••••

1. Make cookies with the remaining pie crust dough. Stir in chocolate chips, raisins, or nuts, and roll into tablespoon-sized balls. Place on a baking sheet and flatten slightly. Bake 12 to 15 minutes at 350 degrees.

••••MORE 4TH OF JULY••••

(photo-clipartbestof.com)

••••KEEP HYDRATED••••

(photo-cfem.org)

••••INDIVIDUAL 5-LAYER DIPS••••

(Source: relish magazine & ovedbakedgoodcakes.com photo also)

1. For each serving, layer in a glass or plastic cup 2 TB salsa, 2 TB shredded cheddar or Mexican blend cheese (like Kraft), 2 TB mashed or chopped avocado, 2 TB sour cream and 2 TB chopped green onions. Cover with plastic wrap or a paper cupcake liner, securing it with a rubber band, and place in a cooler. (Don't forget the tortilla chips!)

••••Can add other ingredients like olives, beans or tomatoes-whichever you choose!!!

••••SHRIMP SLIDERS••••

(Source: relish magazine & photo also)

1. Mix 1 lb chopped raw shrimp, 1/2 cup each dry bread crumbs, chopped green onion, finely grated carrot and mayonnaise, 2 TB Dijon mustard, 1/4 tsp coarse salt and a few dashes of hot sauce (like Tabasco). Form into 2-inch patties and roll in more bread crumbs. Cook patties in olive oil over medium heat, 3 minutes per side. Meanwhile, mix 2/3 cup finely shredded cabbage, 1/4 cup mayonnaise, 1 TB lemon juice and 1 tsp finely grated lemon peel. Top patties with slaw and serve on split cider buns. Makes 18.

 

••••PATRIOTIC PUNCH••••

(Source: relish magazine & photo & taste spotting.com finehomesandliveing.com photo)

•1 cup strawberry slices

•1/2 cup blueberries

•1/2 fresh pineapple, peeled, cored and cut into chunks (or stars)

•1 (750-ml bottle) white wine, such as Pinot Grigio, Riesling, Sauvignon blanc (or apple juice)

•+Lime seltzer (or 7up for a sweeter version)

1. Place strawberries, blueberries and pineapple in a 2-quart pitcher. Add wine (or juice, if using).  Refrigerate up to 8 hours. To serve, pour punch into glasses and spoon in fruit. Top with lime seltzer. Serves 6.

••••GENT'S SWEET TEA••••

(Source: relish magazine & Pinterest photo also)

•2 mint leaves

•2 oz Tennessee whiskey

•6 oz chilled brewed iced sweet tea

•1-1/2 tsp fresh lemon juice

•+Fresh mint sprig and lemon wedge

1. Muddle mint leaves in a cocktail shaker to release flavors. Add whiskey, tea and lemon juice. Cover with lid and shake vigorously 10 seconds. Pour over ice in a large glass.  Garnish with mint sprig and lemon wedge. Serves 1.