Pam Lolley on Muck Rack

Pam Lolley

Birmingham
As seen in: Southern Living Magazine, MSN UK, New York Daily News, Allrecipes, Chicago Tribune, Baltimore Sun, Real Simple, Health, Orlando Sentinel, South Florida Sun Sentinel, Food & Wine and
Recipe Tester and Developer for Southern Living Magazine, lover of Southern food and history
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Articles

Summer’s Best Beach Cookout

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By Pam Lolley, Morgan Ward, Chelsea Zimmer, Claire Spollen
| Coastal Living Verified
MENU Frozen Blueberry Lemonade Tropical Sherbet Frosty Grilled Watermelon Daiquiri Beach BBQ Burger Confetti Slaw All-American Hot Dogs Root Beer Baked Beans Mixed Berry Cream Pie with Double Chocolate Crust TROPICAL SHERBET FROSTY SERVES 2 ACTIVE 10 min. TOTAL 10 min. 1 cup pineapple sherbet 1 cup lime sherbet 6 Tbsp. (3 oz.) light rum ½ cup lemon-lime soft drink Pineapple wedges, lime slices Process sherbets and rum in a blender until smooth. Stir in lemon-lime soft drink.
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EatingWell: When you’re short on time, this dish offers multiple meal options - Tribune Content Agency

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By Pam Lolley
| Tribune Content Agency
This light and creamy orange creamsicle nice cream uses coconut cream instead of milk or heavy cream to achieve its silky texture. The subtle coconut flavor blends well with the bright acidity from fresh orange juice. Orange Creamsicle Nice Cream Total Time: 8 hours, 15 minutes 2 cups fresh orange juice (from 3 large navel oranges), plus additional orange slices for garnish 1 cup chilled unsweetened coconut cream 1 tablespoon fresh lime juice (from 1 lime) 1 teaspoon vanilla extract 1.
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EatingWell: When you’re short on time, this dish offers multiple meal options

|
By Pam Lolley
| ArcaMax
This light and creamy orange creamsicle nice cream uses coconut cream instead of milk or heavy cream to achieve its silky texture. The subtle coconut flavor blends well with the bright acidity from fresh orange juice.
Open in Who Shared Issue with article?
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