Birthday girl favorites to celebrate spring

We celebrate a birthday tomorrow in our family with my niece Christa. She is turning 19 and has been such a joy to us and our children. She has been another playmate to our children as she has grown up. So, today as we celebrate her special day, I share with you a couple of her favorite recipes. The first time I made this lemonade fluff for a family reunion meal, she ate and ate until I thought she might make herself sick. To this day it remains one of her favorites. I will also include her seafood pizza recipe, which is good.

Lemonade Fluff

5 (3-ounce) packages lemon gelatin

6 cups boiling water

1 (12-ounce) can frozen lemonade concentrate, thawed

1 (12-ounce) carton frozen whipped topping, thawed

Dissolve gelatin in boiling water; stir in lemonade until dissolved. Chill until partially set. It is important to stir several times during the chilling process. Fold in whipped topping. Pour into desired serving container and chill until ready to serve.

Seafood Pizza

1 (6 1/2-ounce) package pizza crust mix

3 tablespoons butter, divided

2 tablespoon flour

3/4 cup milk

1/4 cup chicken broth

1/4 cup shredded Monterey Jack cheese

1/4 cup shredded Swiss cheese

1/4 pound uncooked bay scallops, chopped

1/4 pound cooked shrimp, peeled and deveined, chopped

1/4 pound imitation crabmeat, chopped

2 (8-ounce) cups shredded Mozzarella cheese

Paprika, optional

Prepare pizza dough according to package directions. Press onto a lightly greased 12-inch pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 400 degrees for 5 to 6 minutes, or until crust is firm and begins to brown.

Meanwhile, in a saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat. Stir in Monterey Jack and Swiss cheeses until melted. Remove from heat. In a skillet, melt the remaining butter over medium heat. Add scallops; cook and stir until firm and opaque, 3 to 4 minutes. Stir in the shrimp, crab and 3 tablespoons cheese sauce. Remove from the heat.

Spread remaining cheese sauce over the crust. Top with the seafood mixture; sprinkle with Mozzarella cheese and paprika, if desired. Bake for 13 to 16 minutes, or until golden brown. Let stand for 5 to 10 minutes before cutting.

For the season of Lent, you might want to try this tuna cobbler recipe.

Tuna Cobbler

1 1/2 cups frozen mixed vegetables (from a 1-pound bag)

2 cans (6 ounces each) tuna, drained

1 can (10 3/4 ounces) condensed cream of chicken soup

1/2 cup milk

1 jar (2 ounces) sliced pimientos, drained, if desired

2 tablespoons sweet pickle relish

1 teaspoon lemon juice

1 cup buttermilk baking mix

1/3 cup cold water

Old Bay Seasoning, if desired

Heat oven to 400 degrees. Spray a 1 1/2-quart round casserole with cooking spray. In 2-quart saucepan, stir frozen vegetables, tuna, soup, milk, pimientos, relish and lemon juice until well mixed; heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into casserole. In medium bowl, stir buttermilk baking mix and cold water with fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika. Bake uncovered 20 to 25 minutes until biscuits are golden brown.

The next recipe is from a Jackson reader. These spicy pecans are especially good on a salad or just to munch on as a snack.

Sugar and Spice Pecans and Walnuts

The caramelized nuts keep well in a sealed container or zip-top plastic bag for about a week, and are the perfect accent for almost any salad. A way to feature the nuts is in a salad of crisp salad greens and baby spinach leaves tossed with poppy seed dressing, sliced fresh strawberries and mushrooms, chopped green onion and crumbled blue cheese.

1 cup granulated sugar

1/2 cup water

3 teaspoons Cajun seasoning

1/4 teaspoon salt

2 cups pecan and/or walnut halves

Preheat oven to 350 degrees. Combine the sugar, water, Cajun seasoning and salt in a nonstick skillet over medium heat. Cook until the sugar mixture bubbles and begins to turn golden, or until a candy thermometer registers 230 degrees when inserted in the bubbling mixture. Remove from heat and stir in the nuts. Pour onto a parchment paper-lined baking sheet and separate with two forks. Bake for 5 minutes. Cool completely on the baking sheet before storing in an airtight container. Makes 2 1/2 cups nuts.

I like just about anything that has lime in it, and especially Key lime treats. I am anxious to try this recipe as it sounds delightful.

Mini Key Lime Cupcakes

48 cupcakes

1 box (4-serving size) instant vanilla pudding and pie filling mix

1 1/2 cups whipping cream

1/4 cup Key lime or regular lime juice

4 drops green food color

1 1/2 cups powdered sugar

48 regular-size paper baking cups

1 box yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting:

1 container (12 ounce) whipped fluffy white frosting

1 tablespoon Key lime or regular lime juice

1/2 teaspoon grated Key lime or regular lime peel

In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate. Heat oven to 375 degrees. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using water, oil and eggs. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes. Remove cupcakes from baking cups. Swirl about 2 teaspoons topping on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon the topping into a 1-quart resealable plastic food-storage bag. Cut 1/2-inch opening across bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

Once again I am all out of room. I hope you have a wonderful week and until next time, happy cooking.