Peach Mango Sorbet

It's bowl-licking good! (No kidding, I stood over the kitchen sink with a spatula and scraped that sucker clean)

You will need:

-3 large ripe mangos

-3 large ripe peaches

-3/4 c sugar

-Juice of 2 large lemons

-1/4 c corn syrup

-2 c cold water

-1/4 c peach or mango liqueur (or peach or mango vodka, any flavored alcohol will do)

Peel the fruit and cut into large, managable chunks. Toss in a bowl with the lemon juice and sugar, let it sit for about an hour.

Add the fruit and juices from the bowl to your food processor or blender, pulse on a low speed until mashed. With the power on low, slowly add the corn syrup, cold water and alcohol until completely pureed. Transfer to your ice cream maker, follow the instructions and transfer to containers to freeze for at least an hour.

If you don't want to use any alcohol, you can just take it out and add another quarter cup of corn syrup. This will help keep it a little more gooey and not too hard and icy.

Time for a change?

I've been thinking about this blog, and it might be time for a change. My quest to become a Martha Follower has taken me down a different path, and the blog has become much more collaborative over the past few months.

So, leave a comment with new name ideas, and any other changes you think it could use. I'd like to see it become even more of a shared place for recipes, suggestions, improvements, etc...

Key Lime Pie

I'm not sure why we call this pie Key Lime, because there are none in it, but it's still delicious and the name stuck. It's always a hit and there is never any left. I wish I had a picture to post of it....It's the easiest thing in the world to make!

2 graham cracker pie crusts
1 large coolwhip thawed to room temp
1 small frozen limeade
1 can Eagle Brand Milk
few dashes lemon juice
few drops green food coloring
(lime slices for garnish)

Mix together cool whip, limeade, milk, lemon juice and food coloring until completely smooth, no lumps. Put into pie crusts. Top with lime slices in the middle. Refrigerate for several hours.

Orzo salad with dill vinaigrette

This turned out to be a tasty addition to our little backyard party last night! When I first tasted the orzo/vinegerette combination, I was afraid that it wasn't flavorful enough. However, when tossed with the veggies and cheese, it was fantastic!

(The picture comes from Nicolle, who apparently took this shot of the leftovers we sent her home with last night!)

-3/4 lb orzo, cooked al dente
-1/4 c chopped fresh dill
-1/4 c white wine vinegar
-2 tbsp white balsamic vinegar
-3 tbsp Dijon mustard
-1/2 c olive oil
-1 tsp salt
-1 tsp pepper
-2 cucumbers, cut into cubes
-1 pint grape tomatoes, halved
-1 pint feta cheese, crumbled

Using a food processor, blender or stick blender, combine the dill, vinegars and mustard together until smooth. Slowly add the olive oil, then salt and pepper, blend again. Toss the dressing with the still-warm orzo, cover and throw into the fridge to chill.

Just before serving, toss the vegetables and feta cheese with the pasta. Garnish with a few sprigs of fresh dill, if desired.

(I encourage you to come up with your own variations - for example, goat cheese instead of feta, or adding bell peppers to up the flavor, or maybe adding tarragon to the dressing. There are a ton of options out there!)