Prepare watermelon by first cutting off all of the rind. Then cut into about 1-inch chunks, placing into a large bowl as you chop.
Add cucumber, onion, Feta and basil leaves and mix gently.
Serve immediately or chill. Best served either day of preparation or next day.
Preheat oven to 350 degrees.
Place half the cubed bread in a greased 9 x 13 inch pan. Top with apples. In a mixer, blend the cream cheese, sugars, apple cider and 1 teaspoon vanilla. Stir in the English toffees and pour over the apples. Top with remaining bread cubes.
In a medium bowl, beat pudding mix, milk and yogurt with a mixer for about 1 minute or until smooth. Fold in whipped topping. Layer bananas in the bottom of the crust. Add the pudding mix evenly over the bananas. Top with berries of choice.
Cover and freeze 3 hours or until firm.
Pull from freezer 10-15 minutes before serving.
Mix yogurt, sugar, orange zest and juice concentrate in a medium bowl until blended. Gently stir in the Cool Whip.
Cover and refrigerate for several hours or until chilled. Serve with fresh cut fruits.
In a medium bowl, mix yogurt, lemon zest and lemonade concentrate until blended. Gently stir in the Cool Whip.
Cover and refrigerate for several hours or until chilled. Serve with fresh cut fruits.
Preheat oven to 350 degrees.
This recipe really came from one of our associate's mamas!
In a large bowl toss together the spinach and the strawberries.
In a medium bowl whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries and toss to coat.
In a crock pot, add all ingredients. Cook on low for 8 hour or high for 4 hours, stirring occasionally.
*For a chunkier sauce, leave apples diced. For a softer sauce, mash apples as they soften.
