ArizonaRealCountry.com 27 August 2017 “Courage doesn’t always roar. Sometimes courage is the little voice at the end of the day that says, I’ll try again tomorrow.” DIRECTIONS Combine undrained fruits, orange juice concentrate, water and lemon juice. Arrange some of the fruit and lime slices in bottom of a 4 1/2 cup ring mold. Pour in enough juice mixture to barely cover fruits. Freeze until firm. Thoroughly chill remaining fruit and juice mixture. When bottom layer is frozen, pour on remaining mixture. Freeze until firm. At serving time, pour wine and champagne into chilled punch bowl. Dip mold quickly in cold water. Unmold into punch bowl. Garnish ice ring with mint sprig. fruit pizza CRUST INGREDIENTS 1/4 c. butter 1/4 c. shortening 3/4 c. sugar 1 1/3 c. flour 1 t. cream of tartar 1/2 t. soda 1 egg 1/8 t. salt CRUST DIRECTIONS Mix together all ingredients and press into 2 round pizza pans. Bake at 400° for 8-10 minutes. FILLING INGREDIENTS 8 oz. cream cheese 1/2 c. sugar 1 can mandarin oranges 2-3 bananas, sliced 1 pt. fresh strawberries 2 T. cornstarch 1 (17 oz.) can pineapple chunks (drain and reserve juice) FILLING DIRECTIONS Mix cream cheese and sugar, plus 2 T. of reserved fruit juice. Spread on cooled crust. Place fruit on top of filling. Mix remaining juice and cornstarch. Cook until thick and drizzle over the top of fruit. Refrigerate until served. igloo cake INGREDIENTS 1 angel food cake Strawberries 1 sm. pkg. strawberry jello (3 oz.) Whipped cream DIRECTIONS Use a large bowl that angel food cake will fit in (deep). Drain strawberries well. In bottom of bowl put a little of the jello mixture. Put in angel food cake small side down. Fill center of cake with strawberries and jello. Put a weight on top so cake and jello mixture will not rise. Refrigerate overnight. When ready to serve turn out on a cake plate and frost with whipped cream. Decorate with candy or use other fruits and flavors of jello for different color schemes. Great for children’s birthday parties! CHUCKWALLA Chuckwallas are stocky, wide-bodied lizards with flattened midsections and prominent bellies. Their tails are thick, tapering to a blunt tip. Loose folds of skin characterize the neck and sides of their bodies, which are covered in small, coarsely granular scales. The common chuckwalla measures 15 3/4 inches long. Chuckwallas are diurnal animals and as they are ectothermic, spend much of their mornings and winter days basking. These lizards are well adapted to desert conditions; they are active at temperatures up to 102°F. Juveniles emerge first, then adults, as temperatures reach around 90°F.  Chuckwallas hibernate during cooler months and emerge in February.