Cucumber Gazpacho with Shrimp Relish

Cucumber Gazpacho with Shrimp Relish
Cool off with this warm-weather favorite. A garnish of fresh shrimp relish provides the finishing touch.


  • 2 teaspoons extra-virgin olive oil
  • 3/4 pound peeled and deveined medium shrimp, chopped
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 2 cups quartered grape tomatoes
  • 1/3 cup fresh cilantro
  • 2 1/2 cups chopped English cucumber
  • 1 cup fat-free, lower-sodium chicken broth
  • 1 cup whole-milk plain Greek yogurt
  • 1/4 cup chopped onion
  • 2 tablespoons fresh lime juice
  • Dash of ground red pepper
  • 1 large garlic clove, peeled


  1. Heat oil in a skillet over medium-high heat.
  2. Sprinkle shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika.
  3. Add shrimp to pan; sauté 2 minutes or until done.
  4. Stir in tomatoes; remove from heat.
  5. Add cilantro.
  6. Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth.
  7. Ladle 1 cup soup into each of 4 bowls; top with 3/4 cup relish.

Sour Cream Cucumbers

Sour Cream Cucumbers

  • 1/2 cup sour cream
  • 3 tablespoons white vinegar
  • 1 tablespoon sugar
  • Pepper to taste
  • 4 medium cucumbers, peeled if desired and thinly sliced
  • 1 small sweet onion, thinly sliced and separated into rings


  1. In a large bowl, whisk sour cream, vinegar, sugar and pepper until
  2. Add cucumbers and onion; toss to coat.
  3. Refrigerate,
    covered, at least 4 hours.
  4. Serve with a slotted spoon.

Yield: 8 servings.

Ranch Dressing Mix

Ranch Dressing Mix
Used as both a mix for a dip and a dressing, this tangy ranch mix is both tasty and versatile.


  • 1/3 cup buttermilk blend powder
  • 1/4 cup dried parsley flakes
  • 2 tablespoons dried minced onion
  • 2 teaspoons salt
  • 2 teaspoons garlic powder

Additional Ingredients for Salad Dressing

  • 1 cup reduced-fat mayonnaise
  • 1 cup plus 6 tablespoons buttermilk

Additional Ingredients for Dip

  • 2 cups (16 ounces) reduced-fat sour cream


  • Combine the first five ingredients.
  • Store in an airtight container in a cool dry place for up to 1 year.

Yield: 4 batches (about 3/4 cup).

For Salad Dressing

  1. In a small bowl, whisk the mayonnaise, buttermilk and 3 tablespoons mix.
  2. Refrigerate for at least 1 hour.

Yield: about 2 cups.

For Dip

  1. In a small bowl, combine sour cream and 3 tablespoons mix.
  2. Refrigerate for at least 2 hours.
  3. Serve with assorted crackers and fresh vegetables.

Yield: 16 servings per batch.

Banana Split Icebox Cake

Banana Split Icebox Cake

  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 cup (8 ounces) sour cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (8 ounces) crushed pineapple, drained
  • 24 whole graham crackers
  • 2 medium bananas, sliced
  • Toppings: chocolate syrup, halved fresh strawberries and additional banana slices


  1. In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple.
  2. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture.
  3. On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices.
  4. Repeat layers five times.
  5. Cover and refrigerate overnight.
  6. Before serving, top with chocolate syrup, strawberries and banana slices.

Yield: 10 servings.

Peach Pudding

Tennessee Peach Pudding Recipe

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1/2 cup milk
  • 3 cups sliced peeled fresh or frozen peaches


  • 1-1/2 cups water
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon butter
  • 1/4 teaspoon ground nutmeg
  • Half-and-half cream


  1. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
  2. Stir in the milk just until combined; fold in peaches.
  3. Spread into a greased 8-in. square baking dish.
  4. In a large saucepan, combine the water, sugars, butter and nutmeg.
  5. Bring to boil, stirring until sugars are dissolved. Pour over top.
  6. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
  7. Serve warm or cold with cream.

Yield: 8 servings.

Zucchini Quiche

Zucchini Quiche


  • 1 pound zucchini, thinly sliced
  • 2 tablespoons butter
  • 1 pie shell (9 inches), baked
  • 1-1/2 cups (6 ounces) shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup half-and-half cream
  • 3 eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • Paprika


  1. In a small skillet, saute zucchini in butter until tender; drain.
  2. Place half the zucchini in the crust. Sprinkle with mozzarella
  3. In a large owl, combine the ricotta cheese, cream, eggs, salt,
    oregano, basil, garlic powder and pepper. Pour into crust.
  4. Arrange remaining zucchini slices over top. Sprinkle with paprika.
  5. Bake at 350° for 45 minutes or until a knife inserted in the
    center comes out clean.

Yield: 6-8 servings.

Mocha-Fudge Ice Cream Dessert

Mocha-Fudge Ice Cream Dessert
This recipe looks and tastes like you spent lots of time and effort, but it’s super easy. And you can use any kind of ice cream. My kids like chocolate chip ice cream the best. In addition to its flavor versatility, this recipe is a great make-ahead choice and you don’t need to heat up the oven.


  • 3-3/4 cups crushed cream-filled chocolate sandwich cookies
  • 1/2 cup butter, melted
  • 1 jar (16 ounces) hot fudge ice cream topping, warmed
  • 1/2 gallon coffee ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Chocolate curls or sprinkles, optional


  1. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13-in. x 9-in. dish.
  2. Freeze for 1 hour or until firm.
  3. Spread hot fudge topping evenly over crust; freeze for 30 minutes.
  4. Layer with ice cream and whipped topping. Cover and freeze for 8 hours or overnight.
  5. Garnish with chocolate curls or sprinkles if desired.

Yield: 15 servings.