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Frozen Apple Salad

1/2 cup sugar
1/2 cup pineapple juice
1/4 cup fresh lemon juice
1/8 teaspoon salt
1 1/3 cups heavy cream
1/2 cup miniature marshmallows
1/2 cup red seedless grapes, cut in 1/2
1/2 cup crushed pineapple, drained
2 medium apples, diced, skins left on
1/2 cup diced celery
1/2 cup walnuts or pecans, roughly chopped
8 fresh or maraschino cherries
8 sprigs fresh mint leaves
In a saucepan, combine the sugar, pineapple juice, lemon juice, and salt over medium heat, stirring constantly, until thick. Remove from heat and let cool. Whip cream and fold it into the cooled syrup mixture. Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8- x 8-inch pan and freeze until frozen throughout, at least 2 hours. Remove the salad from the freezer 5 minutes before serving. Cut into 8 squares.

Peanut Buster Bar Ice Cream Dessert

1/2 gallon good quality vanilla ice cream, partially softened
30 Oreo cookies, divided, crushed
1/4 cup (1/2 stick) butter, melted
1 1/2 cups cocktail peanuts
1 prepared jar hot fudge sauce
1 (10 ounces) carton whipped topping, thawed
Soften ice cream for 10-15 minutes. Place 20 Oreo cookies, in a plastic resealable bag, crush with a rolling pin. Pour 1/2 stick (1/4 cup) melted butter or margarine into the bag with the first 20 crushed cookies. Move around in the bag until well coated and combined. Press Oreo mixture into a 9- x 13-inch pan sprayed with nonstick cooking spray. Place in the freezer for a few minutes. Remove crust from the freezer and spread softened ice cream over the crust by large spoonfuls and level with a spatula. Return to freezer if it is getting too melted. Sprinkle 1 1/2 cups of cocktail peanuts over ice cream. Pour hot fudge sauce over peanut layer. If the hot fudge is not pourable, microwave for about 20 or 30 seconds, stir, then drizzle over the peanuts. Return pan to freezer for just a few minutes. Top with 1 (10 ounces) carton whipped topping, thawed. Spread over the hot fudge layer evenly.

Place 10 more Oreos in a resealable bag, crush and sprinkle over top of dessert. Cover and freeze. Serve right out of the freezer with a little hot fudge drizzled on the plate.

Cold Summer Spaghetti

1 (12-ounce) box spaghetti
1/4 cup olive oil
3 tablespoons lemon juice
1 cup fresh basil
3 cups finely sliced Roma or small tomatoes
1/2 cup grated Parmesan cheese
Pinch salt and pepper
Cook spaghetti; drain. Stir in olive oil and lemon juice; set aside. Add chopped basil, tomatoes and Parmesan cheese. Salt and pepper to taste. Mix gently and serve.

Chicken Pot Pie

2 cans of cream of chicken soup
1 bag of frozen mixed vegetables
1 can of diced potatoes
chicken breast
box of best choice refrigerated pie crust
Boil chicken breast. Remove from water. Cook all the vegetables in the remaining water. Shred the chicken breasts. Mix chicken, drained vegetables, and soup together. Put in a dish and cover with pie crust. Bake at 425 until the crust is done.

UN~STUFFED CABBAGE ROLLS

I saw this easy, healthy recipe and had to try it. I'm glad I did! My family says I can make this again, and I don't mind if I do! We love cabbage.

Cabbage is a super food with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer --especially colon cancer. It is a very alkaline forming food. Eat it often!

1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8