Cherchies

Lemon Raspberry Fruit Pizza Recipe

desserts, breakfastSheri SpalloneComment
Lemon Raspberry Fruit Pizza Recipe

Lemon Raspberry Fruit Pizza Recipe

A new “twist” on an old classic.  This brings me back to my childhood.  Every once in a while, my mother would make this special treat for my sister and me.  I’ve used Cherchies Lem n’ Raspberry Marmalade and Cherchies Apricot-Pineapple Preserves to update my mother’s recipe.  My children love to help make this dessert!

Ingredients

Preparation

Heat oven to 375.  Line a 12-inch pizza pan (or any kid of round sheet) with foil; spray with cooking spray. Press cookie dough into pan to completely cover pan.  

Bake 14 minutes, or until golden brown.  Cool completely.  Invert cookie onto plate.  Gently remove foil. Turn crust over onto plate.  

Meanwhile, while cookie pizza is baking, mix together the cream cheese and the powdered sugar and vanilla, and spread cream cheese mixture onto entire cooled cookie.  Now the fun begins...

Then load up the pizza with whatever fruit makes you happy.  In this case, I used kiwis, strawberries, and blueberries.  My mother’s recipe called for mandarin oranges, but for some reason my children don’t like them (silly kids).  If I had had Clementine’s on hand, I would have used them.

Arrange the fruit onto the pizza.  The possibilities are endless.  This is a great family or kid’s party activity.  How fun would it be to arrange the fruit into a face?

Wait for it...

Now the "piece de resistance", the glaze!  Mix the Cherchies Lem n' Raspberry Marmalade with the water, and drizzle over the pizza...

Yummy goodness!  Dig in:)

 

 

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Lemony Greek Pasta Salad Recipe

salads, salad dressings, side dishes, lunchSheri SpalloneComment
greek salad2 (1 of 1).jpg

Chocked full of fresh vegetables, this tasty colorful salad is the perfect side dish or meal. 

I love this tangy greek-style pasta salad because it is very easy to make and is the perfect side dish to bring to your next party or potluck.  The flavors intensify if made a day ahead.  Add chicken for a light refreshing meal.

Enjoy!

Ingredients

Preparation

Cook orzo pasta according to package directions.  Drain Pasta.  In a large bowl, place the chopped tomatoes, cucumbers, and onions.  Season with Cherchies® Garlic Seasoning.

Add the drained orzo to the salad.  Then add Cherchies® Pretty Peppers and lightly season with pepper. Right before serving, add the Lemon Honey Vinaigrette.

Next add the Feta cheese and mix to combine.  Add more dressing to taste.  Serve immediately. (*The flavors intensify if made a day ahead).

Tangy, refreshing Lemon Greek Salad.  Enjoy!

Lemony Greek Pasta Salad Recipe

Lemony Greek Pasta Salad Recipe

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Stacked Crab Mango Avocado Salad Recipe

appetizers, entrees, lunch, saladsSheri SpalloneComment

Stacked Crab Mango Avocado Salad Recipe

Cook Time: No cooking!  Prep Time: 5-10 minutes

Difficulty:  Easy

Makes 2-3 crab stacks (or 1 if you're really hungry:)

If you want to wow your guests with a light tasty lunch, salad, or appetizer, then this stacked crab tower, bursting with flavor, is the perfect recipe for you! Your guests will think you spent hours creating this mouth-watering masterpiece. 

I recently had a variation of this recipe at a local restaurant, and since then, have been obsessed with recreating it at home, however, the thought of making it myself seemed a bit daunting. That was until I learned I could make this crab stack with a soup can rather than buy another kitchen tool.  Hello!  Determined to satisfy my crab craving and make something other than our usual crab cakes (which are deIicious by the way), I was going to create this tasty culinary tower!

And create I did.  I created and treated myself to this delicious stacked crab salad featuring crab, mango, and avocado, and drizzled it with a tangy citrus cilantro dressing.  And I felt like Mrs. Fancy Pants:) This delicious recipe was not daunting after all, it was easy, delicious, light, bursting with flavor, and it all came together in minutes!  I think I will make this for my next "girl's night out" and serve with crackers as an appetizer.

So, are you ready to get stacking?  Grab your soup can and make this scrumptious crab mango and avocado salad today.  Have fun creating different combinations, but report back, we would love to hear of your variations.  I may add chopped red onion and our Pretty Peppers to the layers the next time I make this.

Thanks for stopping by, here is how it is made!

Ingredients

Preparation

Slice an avocado in half, remove the pit by inserting a knife and twisting, score the avocado with a knife, and scoop out pulp into a small bowl. Squeeze one half of the lime over the avocados and gently mix.  Set aside.

Peel mango with a vegetable peeler, cut the fruit off the mango, cut into small chunks, and place the mango in a separate small bowl.  Open both ends of a soup can and reserve contents for another time (perhaps you want soup with this delicious salad).  Thoroughly clean the can.  (If using a can of crab, simply open both ends, empty contents, clean and use in your crab stack).

Drain the crab and place in another small bowl.  Prepare the dressing by mixing the rest of the lime juice, orange juice, vinegar, olive oil, and Cherchies® Chardonnay Lime & Cilantro Seasoning.  Set aside. Now, let's get stacking!

Place the can on a plate.  Carefully add the avocado to the can and gently press the avocado in the mold with a spatula or spoon.  Next add the mango followed by the crab and tamp down just as you did with the avocado.

Carefully push the stack through the can with a spatula onto the plate.  Drizzle with the dressing and serve immediately.  Behold, the Stacked Crab Mango Avocado Salad!  Enjoy:)

Stacked Crab Mango Avocado Salad Recipe

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