Sweetie Staff Recipes

• 4 medium-size ripe avocados, peeled, sliced
• salt and pepper to taste
• 2 Tbsp. lime juice
• 4 medium-size pink grapefruit, peeled, sectioned
• Bibb lettuce
• Pomegranate seeds
• Blue cheese crumbles
• 1/3 C. red onion, thinly sliced 

Sprinkle avocado slices with salt, pepper, and lime juice, toss well. Arrange avocado and grapefruit slices on lettuce leaves. Cover and chill for 2-3 hours. When ready to serve, add pomegranate seeds, blue cheese and onion slices. Serve with a good quality vinaigrette

This is festive and delicious, and so beautiful with the ice ring! Everyone loves it!

Punch

• 1 liter Canada Dry Cranberry soda pop - chilled
• 1 liter Squirt or grapefruit soda pop - chilled
• 1/2 C. orange juice 
  

Ice ring
Arrange fresh cranberries and orange and lemon slices evenly around a ring mold. Pour Squirt into the mold. Freeze completely before adding to the punch.

Pour all punch ingredients (including remaining Squirt) into a punch bowl. Add the ice ring. For “spirited” punch - add a bottle of your favorite champagne!

 
The cream in this pie makes it extra special for the holidays.
 

Filling

• 3 eggs
• ½ C. sugar
• ½ C. dark brown sugar
• ½ tsp. salt
• 3 Tbsp. butter, melted
• ¾ C. dark corn syrup
• 1 Tbsp. flour
• 1 C. whipping cream
• 1 tsp. vanilla
• 2 Tbsp. brandy
• 2 C. pecan, chopped or whole
   
• Eggnog ice cream

Preheat oven to 375 degrees. In a medium mixing bowl, beat together the eggs, sugars, butter, corn syrup, flour, and cream. Stir in the vanilla, brandy, and pecans. Pour into an unbaked frozen pie shell. Bake for 45-60 minutes or until the filling is set. Cool.  Serve with eggnog ice cream… and enjoy!