Lemonade Pie

This cool, rich, and tart dessert is the PERFECT treat for a hot summer night! Plus it takes literally 5 minutes to make...again, PERFECT! Keep leftovers (if there are any!) in the freezer. Side note: make sure the lemonade is frozen when you add it (mine was not, and the mixture got soupy and spilled out over the sides...totally my fault!).

Ingredients:
1 9-inch graham cracker pie crust
1 8 oz. container frozen whipped topping, thawed
1 14 oz. can sweetened condensed milk, chilled
1 12 oz. container frozen lemonade concentrate
Optional garnish: fresh lemon wedges

Directions:
In a large mixing bowl, quickly and gently combine the whipped topping and chilled condensed milk just until blended.

Fold in the frozen lemonade concentrate. Again, work quickly so that all of the ingredients stay nice and cold and do not start to become soupy.

Pour filling into the pie crust and freeze for at least 6-8 hours before serving. Store leftovers in the freezer.

Raspberry Jell-O/Applesauce

The last post made me think of this one...another winner from my childhood.

Ingredients:
1 cup water
Raspberry Jello pkg.
2 cups applesauce

Directions:
Boil water. Dissolve Jell-O. Mix in 2 cups of applesauce. Refrigerate to set.

Strawberry Tapioca

Can you tell it's Strawberry season? (Unfortunately...it'll be over soon). This was a side dish my mom would make often when I was a kid. I think it's tasty enough for a dessert!

Ingredients:
2 cups water
1/3 cup minute tapioca
1/2 cup sugar
2 cups fresh or frozen strawberries, crushed
1 cup whipped topping (optional)

Directions:
Boil water, tapioca, and sugar until mixture begins to thicken. Remove from stove. Add strawberries. Cool and serve with topping.

Strawberry Pie

I got this recipe from our school's secretary. She claimed it was so easy to make, yet it looks so fancy! For some reason, pies really intimidate me, so I might be easily impressed...but this is delicious!! It's the perfect time of year as strawberry season winds down.

Ingredients:
3/4 cup sugar
2 TBSP. cornstarch
1/5 cups water (in small pan)
3 oz. pkg. strawberry Jell-O
4 cups strawberries, sliced
9 inch baked pie shell (Eilene used Keebler graham cracker--the one that serves an extra piece)
cool whip/whipped cream

Directions:
Mix first three ingredients in saucepan and cook until mixture is thick and clear. Remove from heat and stir in Jell-O. Fill a 9-inch bake pie shell with 4 cups strawberries and pour the mixture over the berries. Chill for several hours. Top with whipped cream just before serving (I think Eilene covered the entire thing in cool whip:) )

Cheerios Treats

These are an old favorite from childhood. Love that creamy peanut buttery taste. :)

Ingredients:
3 TBSP butter/margarine
5 cups cheerios
1 pkg. (6 cups/10 oz.) mini marshmallows
1/2 cup peanut butter
1 cup MnMs

Directions:
Grease 9x13" pan. Microwave butter in a large bowl on High 45 seconds or until melted. Stir in marshmallows. Microwave 1-2 minutes or until smooth, stirring 1/2 way through. Stir in peanut butter. Stir in cereal and MnMs immediately; mix lightly until well-coated. Press into pan. Cool.

Fruit Soup

I found this soup somewhere online...and boy, am I glad I did. It's perfect for a hot summer's breakfast...or anytime, really!

Ingredients:
2.5 cups water
1/2 cup sugar
3 TBSP quick tapioca
6 oz. orange juice concentrate
2 cups sliced peaches, fresh or frozen
10 oz. sliced strawberries, fresh or frozen
1 can mandarin oranges, drained
other fruit--blueberries, bananas, etc.

Directions:
Mix the sugar, tapioca and 1.5 cups water in a medium saucepan. Cook over medium heat until thickened and clear. Remove from heat and add juice concentrate, 1 cup water, peaches, strawberries, oranges, and any other fruit.
chill in fridge and add bananas just before serving.

Six Layer Rainbow Ribbon Jell-O

Please note, before attempting to create: make sure that your refrigerator is indeed sitting perfectly level, or you may find your anal-retentive self panicking, crying, and wanting to throw out a perfectly fine-tasting, but perfectly slanted, rainbow ribbon salad, convinced that everyone at your husband's family reunion will notice and judge you for it. ;) *Whew!* Nothing like sweating the small stuff, huh??

This is good, but SO time-intensive. After this last debaucle, I'm still trying to decide if it's worth more tears and frustration. I mean, it's good...but is it 4-hours-work-worth of good? I'm sure anyone enjoying the fruits of my labor would say yes; me, I'm not so sure yet. :) Maybe I'll try a second time and see how that goes??

**The picture included is NOT my creation. I truly wish it were.


Ingredients:
1 pkg. of:
Black Cherry Jell-o (bottom)
Strawberry Jell-o
Lime Jell-o
Lemon Jell-o
Orange Jell-o
Cherry Jell-o
16 oz. sour cream

Directions: Make each box of Jell-o with 1 cup of hot water. Mix 1/2 cup Jell-o with 1/3 cup sour cream. Layer in pan. Cool in fridge for 20 minutes. Then pour the rest (regular colored Jell-o) on top. Pour into a spoon first so as not to melt the Jell-o already there. Repeat with all layers.

Takes at least 4 hours to make!!

The Best Chocolate Chip Cookies EVER!

I got this recipe from my Aunt Yvonne, and I think it is safe to say that, with their secret ingredient, these cookies really ARE the BEST EVER!!!

Ingredients:
2 1/4 cups flour
1 tsp. baking soda
1 cup shortening
1/4 cup sugar
3/4 cups firmly packed brown sugar
1 tsp. vanilla
1 pkg. INSTANT vanilla pudding
2 eggs (medium)
1 cup or more chocolate chips

Directions:
Mix together. Drop onto greased cookie sheet. Bake at 375 for approx. 10 minutes.

Chocolate Zucchini Cake

Pure heaven...by far, the BEST chocolate cake I've ever made/had. I even freeze zucchini so that I can make it in the winter. Side note: to freeze the zucchini, grate, then put into a pint container. COVER WITH PLASTIC WRAP, then the lid. When you thaw it out, you may have to squeeze a little water out, but be sure to leave some liquid so that it is moist. I made this for the cabins last year, and everyone loved it!

Ingredients:
1/2 cup margarine, softened (pretty sure I used butter)
1/2 cup cooking oil
1 cup brown sugar
1/2 cup white sugar
3 eggs
1 tsp. vanilla
2 cups grated zucchini
2.5 cups flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
4 TBSP cocoa
1/2 cup buttermilk ***
1/2-1 cup chocolate chips


***Easy way to make buttermilk: For 1/2 cup, pour 2 tsp. lemon juice or vinegar into a measuring cup. Fill with milk to the 1/2 cup mark. Stir and let stand for 5 min. Stir again before using.

Directions:
Combine all ingredients except chocolate chips. Pour into 9x13" pan. Sprinkle chocolate chips on top of batter before baking. Bake at 325 for 45 minutes.