Cream Cheese and Pecan Stuffed Berries

20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve

***From Paula Deen's cooking show

Green Salad

Salad Greens
Avocado
Tomatoes
Peppers
Croutons

Dressing:
1 pkg. Garlic and Parmesan dressing mix
Olive Oil
Red Wine Vinegar

Put salad together. Toss a little bit of olive oil in the salad. Add part of the dressing mix and drizzle with vinegar, toss. Continue adding dressing mix and vinegar until taste is what you want.

Basil Tomato Salad

3 Pints Tomatoes, chopped
1/2 c. chopped fresh basil
1-1/2 t. olive oil
Salt and Pepper to taste

Combine everything in a bowl.

You can serve on lettuce leaves, by itself, or on toasted baguettes.

Salad

Is that title so creative or what?!!!

This is one of my favorite salads, but I don't make very often because James doesn't like fruit with vegetables. But I still like it.

Any kind of salad greens
Strawberries
Kiwi
*Apples could be good, but I don't put them in.
Dried Cranberries
Slivered almonds, toasted with sugar
1 c. shredded parmesan cheese


Dressing:

1 c. fresh cranberries
1/2 c. sugar
1/2 c. cider vinegar
1/4 c. apple juice concentrate
1 t. salt
1 t. ground mustard
1 very thin sliver of onion, (I use less)
1 c. vegetable oil

In a blender, combine cranberries, sugar, vinegar, apple juice, salt, mustard, onion. Cover and process until smooth. Gradually add oil in a steady stream. Refrigerate until ready to use.