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A simple sauce made with dill and mustard tops grilled tuna steaks in this simple recipe for the grill.
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These lightly fried grouper fillets make for an elegant meal when served with this lemony cream sauce.
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Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy.
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Tea, mint, sugar, orange and lemon juices make this a quick and easy, refreshingly delicious drink on a hot summer's day, given to me by a true Southern lady. Goes great with Cajun or spicy foods too. Every time I serve this someone asks me for the recipe!
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This colorful holiday salad is a tart, crunchy favorite. The recipe will take several hours, as the Jell-O® must set.
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Traditional guacamole becomes a Hawaiian-inspired treat with the addition of fresh, sweet mango and pineapple chunks. Diced cucumber imparts an even more refreshing flavor. Mahalo!
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Fanciful and fruity, this pie begins with a chocolate cookie crust and gets more delicious by the layer. What follows are sliced bananas, strawberry ice cream, crushed pineapple, whipped cream and chopped nuts. Once this old-fashioned favorite is out of the freezer and ready to serve, it's topped with maraschino cherries.
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Shredded coconut and chunks of pineapple, mandarin oranges, marshmallows, pecans and fruit cocktail are folded into whipped topping and chilled. Top with maraschino cherries when serving.
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Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.
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Bite-sized cubes of pork tenderloin are skewered with a colorful mixture of pineapples, tomatoes, and bell peppers, then grilled to perfection.
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If you like oodles of coconut, pecans, pineapple, coconut cream, rum, cream cheese, and maraschino cherries, this tropical pie is perfect for you. All of these ingredients are stirred together, poured into a crumb crust, sprinkled with toasted coconut, and chilled.