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My mom used to make this 30 odd years ago. I make this in the summer and it is always a success. I get requests for it all the time. But what I do is feeze it in the buckets or a large bowl and take it out of the freezer about a half hour before serving and have an ice cream scoop handy. People put a scoop of slush in a cup and then fill the rest with 7-Up, Ginger Ale or wine. I usually make it with splenda.

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Sugar-Free Peanut Butter Cookies

Reviewed: Apr. 5, 2008

These were pretty good. I used 1.5 cups of splenda and they were still sweet enough. I am thinking that maybe use even less splenda and add a bit of sugar free jam (in a thumb print)and bake them. But it was nice to have a flourless, sugarless peanut butter cookie!Thanks

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Baked Chicken Curry Flavor-Fest

Reviewed: Mar. 7, 2008

This was an OK recipe. I added a bit of splenda since it had an almost bitter taste to it. My husband liked it which surprised me as he doens't care for Cumin and that was a major flavor to this. Will make it again, but keep tweaking a bit until satisifed.

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No Name Orange Roughy

Reviewed: Feb. 28, 2008

As far as fish goes I thought this was pretty good. No wine, so used chicken broth with 2T wine vinegar, thickened the sauce with a little arrow root. Also added zucchini. My husband loved it as well. Will definitely make this again. Thanks!

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Fast Rice Pudding

Reviewed: Jan. 4, 2008

This is a great recipe...so quick and easy.! Both my husband and I really liked it. I did add a couple of things: a few raisins and then after it was done cooking a teaspoon of vanilla. We will definately use this recipe again. A keeper! I am thinking that using eggnog and nutmeg instead of evaporated milk and cinnamon might be interesting.

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Blueberry Pie

Reviewed: Mar. 17, 2005

This pie was sooo easy! I have a hard time making pie crust so I used frozen (and frozen blueberries as well). I used 3 heaping Tbsp of flour and 3/4 cup Splenda...Oh my gosh is it ever good. Wonderful birthday pie for hubby! Everyone loved it! Not too runny, after 2 hours of sitting and NOT pasty and thick, either. Thanks so much for a great recipe!

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