Walnutcreek, I'll do it until someone else volunteers. It's only a once a week deal. I can handle that a lot better than the daily dinner thread 'cause I go to be too early these days. :) Sure hope you feel better soon.

Thanks so much, Patti. I know you have not been well; are you sure you are up to it?

Walnutcreek, I'm better during the earlier part of the day and tire after that--it's only one day a week and I do enjoy reading all the recipes. It's a fun thread and one worth keeping. I do hope someone will decide to host it permanently, though. It's been sort of a staple here for a long time.

While I'm here, this sure sounds good if I ever get enough company to make it!

PINA COLADA TRIFLE (Family Circle)

1 box (18.25 ounces) pineapple or banana cake mix
1/2 cup vegetable oil
1 cup lemon yogurt (from two 6-ounce containers)
3 eggs
1 1/2 cups heavy cream
2 teaspoons rum extract
1 1/2 cups marshmallow cream
2 cans (8 ounces each) crushed pineapple in juice, undrained
1 cup shredded coconut
2/3 cup maraschino cherries
1/4 cup toasted coconut for garnish, if desired

Heat oven to 350 F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray. In a large bowl, beat cake mix, oil, yogurt and eggs on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.

Spoon batter into prepared pan and bake at 350 F for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely. Trim off about 1 inch from edges and reserve for snacking. Cut cake into 1-inch cubes.

In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.

Place half of the cake cubes in a 14- to 16-cup trifle dish; gently press to compact. Sprinkle half of the coconut and scatter half of the cherries over cubes. Spoon half of the whipped cream mixture evenly over cubes. Repeat layering. Cover with plastic wrap; refrigerate for at least 3 hours. Garnish with toasted coconut, if desired, before serving.

I made this yesterday and it was so good and easy to make.

Orange Julius

1 2/3 cup orange juice
1 cup milk
1/4 cup sugar
1 tsp. vanilla
7 - 9 ice cubes

Put everything in a blender and blend on high until the consistency you want. I just did it until I didn't hear the ice any more. It made 2 tall glasses and was very tasty.

If you have any turkey leftover, this is delicious. I cook the carcas to make the broth, but you could use chicken broth. Honestly, it's hard for me to stop eating this!

Turkey Chowder

1 c. green onion, chopped
1 c. carrots, diced
1 c. celery diced
1/2 c. butter
1/4 c. flour
2 c. turkey or chicken broth*
2 c. half and half
1/4 tsp. salt
1/8 tsp. pepper
Dash or two cayenne pepper
1-1/2 c. cheddar cheese, grated
2 c. turkey or chicken, cooked and diced

Saute onion, carrots and celery in butter. Blend in flour. Gradually stir in broth, then cream. Cook stirring constantly, until thick. Add remaining ingredients and heat until cheese melts.

Homemade Irish Cream

1 C heavy cream
14 oz. sweetened condensed milk
1 1/3 C Irish whiskey
2 T chocolate syrup
1 t instant coffee
1 t vanilla extract
1 t almond extract

Place all ingredients in a blender or food processor and blend for 1 minute. Store in an airtight container in refrigerator for up to one month.

the Irish Whiskey, condensed milk and the cream have to be ice cold before mixing to avoid curdling.

We had this at The Balsam's Resort in New Hampshire and it was spectacular! Only one of the many memorable dishes from our stay there.

The Balsam's Resort Chilled Strawberry Soup

3 lbs. frozen strawberries in syrup (thawed)
1-1/4 lb. sour cream
2 c. vanilla yogurt
2 c. half and half
1 c. orange juice
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Triple sec to taste (optional)

Place all ingredients together in a large container. Puree until smooth with a burr mixer or blender. Pour through a mesh strainer. Add triple sec to taste, if desired. Chill before service. Note: If fresh strawberries are in season they would be perfect to use in place of frozen. The recipe would need more juice added to thin it down a bit.* Garnsh with a fresh berry or mint sprig. Serves 15.
*Patti's note: Macerate the fresh berries wil about 1/2 c. sugar for about 1/2 hour.

The Cheese Spread

This is a great cheese spread. It is wonderful on French Bread that is being eaten with soup.

1 lb. margarine, room temperature (not butter)
3/4 lb. sharp Cheddar cheese, grated
1/4 lb. Romano cheese, grated
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. paprika

Mix all ingredients together until fluffy, using electric mixer on low speed. Spread on sourdough French bread and toast under broiler.

Note: The spread keeps for months if stored in the refrigerator in airtight container.

Chicken Spread

8oz cream cheese softened
1 big can chicken drained, mixed or white
1t-1T mustard, yellow or dijon
Salt and pepper to taste
Garlic powder and/or onion powder to taste
Enough mayo to loosen it a bit. 2T for a cheese ball, 4T for a softer spread.

I grew up on this, my oldest one loves it as a sandwich spread. Best served with wheat thins.

Lemon Panna Cotta (America's Test Kitchen)

1 cup whole milk
2 3/4 teaspoons gelatin
3 cups heavy cream
2 inch piece vanilla bean, slit lengthwise with paring knife (or substitute 2 teaspoons extract)
4 pieces lemon zest (about 2 inches long by 1/2 inch wide), cut into julienne strips
1/4 cup fresh lemon juice from 2 medium lemons
6 tablespoons granulated sugar
Pinch table salt

Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream. Place pod in cream along with seeds, add julienne lemon peel, and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.
Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1 1/2 minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.
Stirring constantly, slowly pour cream mixture into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, stir in lemon juice, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.~~

Thank you, Walnutcreek and Patti, for hosting this thread. I don't get to it every day, but it's lovely to read; I wish I tried more new recipes.

Nita, when I was a kid my mom made that exact recipe for my sister and me on the mornings we had swimming lessons. Orange Juliuses (i?) will forever be associated with the fluttering of nerves before lessons, for me!

Devonshire Cream

This is my great grandmother's Devonshire Cream recipe. She would put cut up fruit in small bowls and spoon this mixture over it for us with hot tea for breakfast. We all loved it. Andrea Slough Kubsch

One 8 oz package cream cheese
One 12 oz carton sour cream
Juice of one lemon
2 teaspoons vanilla
2 cups powdered sugar (icing sugar)

Mix thoroughly till sugar is dissolved. May spoon over fruit in a bowl or use as fondue type fruit dip.

Walnutcreek, I had no idea you have health issues. You've been terrific doing this thread. I hope everything improves for you. ((((Walnutcreek))))

Patti, thanks for taking it on. With everything that you're going through it's appreciated, but don't wear yourself out.

I can't think of a thing to contribute to this topic. :(

Walnutcreek, I don't contribute that often but enjoy reading the post. I hope 2014 brings you good health! Thanks for doing the column in the past.

Patti, I'm glad you'll be doing this for a while anyway. I didn't want to call you out, but I think of you all the time and hope you're doing better. I'm hoping 2014 will bring you good health also.

I tried this for my coffee on Monday. Not exactly healthy, but delicious. I would recommend cutting the recipe in half, it makes a lot.

French Cream

1 8 oz. pkg. cream cheese
1 C. 10X (confectioner's sugar)
1 C. whipping cream
1/4 C. granulated sugar
1 lemon zested and juiced
pineapple juice

Soften cream cheese and whip with 10X. Whip whipping cream together with granulated sugar until soft peaks form Combine beaten cream cheese, whipped cream, lemon juice and zest. Continue to beat adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit kabobs.

TOMATO BASIL BUTTER

1 Tbs. olive oil
1-1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1 2 cup sweet butter softened
2 tsp. grated lemon rind
1 2 tsp. salt
1 8 tsp. pepper
1 4 cup minced fresh basil

Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the food.