Fruit Sorbet

By Kelly Cloward

• 1 tub of raspberry sorbet
• 2 tubs of pineapple sorbet
• cut up bananas
• raspberries

Melt the sorbet to where it's soft enough to fold all together.

Refreeze until ready to serve.

Cottage Cheese Clam Dip

By Jana Brown & Jill Cloward

• Equal parts of sour cream
• Equal parts of cottage cheese
• 1 small can minced clams, drained
• 1 small container of chip "clam dip"
• squirt of lemon juice
• salt to taste
• dill to taste (usually a few tablespoons)
• chives

Easy Tres Leche Cake

By Lynne Blacker

• Bake a yellow or white cake according to the directions on the box in 9x13 cake pan and allow it to cool.
• Pour 1 can evaporate milk
• 1 can sweetened condensed milk
• 1 cup of heavy whipping cream over the cake
  • The original recipe called for 2 cups of heavy whipping cream, but I found that made it way too soupy.

Refrigerate until ready to serve. Prior to serving, spread small container of cool whip over top of cake and sprinkle with cinnamon/sugar.
Enjoy!!!

Granola

By Sandy Johnson

• 3 c oats (old fashioned, not quick bake)
• 1 c almonds
• 1 c cashews
• 3/4 c sweetened coconut
• 1/4 c & 2 Tbs brown sugar
• 1/4 c & 2 Tbs maple syrup or honey
• 1/4 c vegetable oil
• 3/4 tsp salt
• 1 c raisins

Combine oats, sugar, nuts, and coconut.
In separate bowl combine syrup, oil & salt.
Combine both mixtures in sheet pan.
Cook at 250 degrees for 1 hour, stirring every 15 minutes.
Remove from oven, add raisins & mix.
***You can add any type of nuts or craisins or those type of things that you have on hand.***