#3427 - Green Easter Punch

(by Shirley McNevich)

1 jar green maraschino cherries (drained)
1 fresh lemon (more if you wish)
1 fresh lime (more if you wish)
46oz. Dole pineapple juice (cold)
1 - 2 liter ginger ale (cold)
2 quarts good quality lime sherbet

When ready to serve, use an ice cream scoop to scoop all of the lime sherbet into a large punch bowl. Slowly pour the cold pineapple juice and the cold ginger ale over the lime sherbet--stir. Slice the lemon and the lime--float the lemon and lime slices on top, as well as green marachino cherries. Optional: instead of draining the green maraschino cherries, you can also add the green marachino cherry juice but the flavor will be a bit sweeter.

#3291 - Cranberry Orange Punch

(by Shirley McNevich)

1 - 64oz. bottle Ocean Spray cranberry juice cocktail
1-2 cups orange juice (more if you wish)
1 orange (sliced)
1 lime (sliced)
1 - 2 liter bottle 7UP (cold)

The day before your event add cranberry juice and 1 cup of orange juice to a container--stir well. Taste--add more orange juice 1 cup at a time to your taste. Once you have the flavor you like, stir the punch well then cover and refrigerate the mixture overnight. When ready to serve, add 2 cups of cold 7UP at a time until you like the flavor, stirring after adding soda. Slice the oranges and limes and float them on the top.

#3218 - Lime Glazed Cookies

(by Shirley McNevich)

2 tsp. + 2 TBSP fresh squeezed lime juice
2 tsp. lime zest
1 3/4 cups flour
1/3 cup milk
1 tsp. baking powder
1/4 tsp. baking soda
1/2 cup softened butter
3/4 cup white sugar
1/4 cup Domino's powdered sugar
1 egg
limes (for the juice and zest)

In a bowl add milk and 2 tsp. lime juice--stir to mix. In a mixer add butter and white sugar--beat. Add egg--beat. Add lime zest--beat. Add milk mixture--beat. Add baking powder and baking soda--beat. Slowly add flour--beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-10 minutes or until edges are slightly browned. Cool slightly, then transfer cookies to paper towels to cool. In a bowl add 2 TBSP lime juice and powdered sugar--stir to mix. If glaze is too thick, add a little more lime juice and stir again. If glaze is too thin, add more powdered sugar and stir again. When you have the right consistency, glaze the cookies with the lime glaze. If the lime glaze is too strong for your taste, substitute milk for lime juice when making the glaze.

#3217 - Lime Squares

(by Shirley McNevich)

Crust: 1 cup softened butter; 1/2 cup Domino's powdered sugar; 2 cups flour; a pinch of salt

Batter: 2 cups white sugar; 4 eggs; 6 TBSP flour; fresh limes

In a mixer add softened butter and 1/2 cup powdered sugar--beat. Add salt--beat. Slowly add 2 cups of flour--beat until mixed, then beat on medium speed for 2 minutes. Press the crust mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes or until crust is lightly browned. Squeeze limes so you have a heaping 1/4 cup of fresh lime juice, and scrape the outside of the lime to get 2 tsp. of lime zest. In a mixer add eggs--beat. Add white sugar--beat. Add 6 TBSP flour, heaping 1/4 cup lime juice and 2 tsp. lime zest--beat until smooth. Pour the batter over the top of the warm crust. Bake at 350 degrees for 20-25 minutes or until batter is set. Cool completely. Dust the whole top with powdered sugar before cutting into squares.