Jess's Recipes

Juice from about 5 pounds of watermelon strained through a sieve. This should yield about 4 1/2 -5 cups of juice (or just cut the watermelon into small pieces and put in blender or food processor) add 1 Cup vodka 1/2 Cup triple sec 6 T fresh squeezed lime juice Pour over ice and serve

I just read this recipe on another blog and wanted to save it somewhere. 1 8oz. Package cream cheese (leave out on counter to soften before using) 1 jar marshmallow fluff Juice of one large orange or other other citrus fruit Beat all ingredients together until smooth and well combined. Serve with fruit of your choice

This recipe is from the Pampered Chef and is designed to be made in the Deep Covered Baker, although I am sure it could be made in any deep casserole dish. Ingredients ¼ cup lightly packed fresh cilantro leaves 1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped) 1 can (28 oz) enchilada sauce (I used mild because that was all I could find - I would suggest a spicy one) 12 (6-in.) corn tortillas 3 cups diced or shredded cooked chicken (I just boiled chicken but any cooked chicken will do) Additional chopped fresh cilantro leaves (optional) 1. Chop cilantro. Place cream cheese in bowl. Microwave on HIGH 30-45 seconds or until very soft (I needed to do this longer). Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker or casserole dish. Pour remaining enchilada sauce into another bowl; set aside. 2. To assemble lasagna,

2 1/2 c flour 1 c sugar 3 1/2 t baking powder 1 t salt 3 T oil 3/4 c milk 1 egg 1 c nuts (optional) 2-3 overripe bananas, mashed Heat oven to 350. Grease and flour a loaf pan. Measure all ingredients (I add the nuts after I mix everything else first) into a mixer bowl, mix on medium speed. Pour into pan and bake for 55-65 minutes or until a toothpick poked in the center comes out clean.

FISH 1 lb of a firm white fish, Cod or Halibut works well 1 lime Chipotle rub, or your favorite fajita seasoning cilantro white onion Boston lettuce olive oil TOPPING tomato avacado 2 cloves garlic 1/2 white or red onion 1. Put fish in a baking dish and gently coat with olive oil 2. Put Chipotle rub or other seasoning on 3. Squeeze half a lime over fish 4. Lay about 8 slices of onion on top of fish Bake on 375 for 20 minutes ( or until done) 5. 2-3 tbs of cilanto on top of fish once it is done cooking For the topping: 1. dice tomato, avacado,garlic and onion and combine 2. add 2 tbs of lime juice 3. 1/4 cup olive oil Cover and let sit in fridge for at least 20 minutes Use the Boston lettuce as the " shell" (or a tortilla), add fish and topping- ENJOY!