¾ Cup Sugar
1 Tbsp Raspberries
1 Cup Fresh Lemon Juice
Raspberries for Garnish
Combine Sugar and ¾ cup of water in a saucepan over medium heat. Cook until sugar is dissolved about 2 minutes. Remove from heat.
Blend together the berries and 1 cup of water. Strain through a fine mesh sieve into a large pitcher.
Add syrup, lemon juice and 6 cups of cold water to pitcher. Stir to combine. Drop a few raspberries in each glass to garnish. Serve ice cold.
80 Calories, 0 Fat, 0 Fiber, 0 Protein, 21 g Carbohydrates, 1 mg Sodium
12 Cups Seedless Cubed Watermelon
2 Tbsp Honey
½ Cup Fresh Lime Juice
Watermelon Cubes for Garnish
In a blender, puree watermelon and honey in batches until smooth. Set a fine mesh sieve over a large bowl and strain, pressing gently to squeeze out juice. Discard pulp.
Put all ingredients into a pitcher and stir in lime juice. Garnish each glass with a watermelon. Serve ice cold.
118 Calories, 1 g Fat, 1 g Fiber, 2 g Protein, 30 g Carbohydrates, 4 mg Sodium
1 Cup Sugar
8 Black Tea Bags
1 Bunch Mint, Rinsed
1 ½ Cups Fresh Lemon Juice
Mint Leaves for Garnish
Mix sugar and 1 cup of water in a small saucepan over medium heat. Cook until sugar is dissolved. Remove from the heat.
Bring 4 cups of water to a boil in a medium pot over high heat. Add the tea bags and mint to the pot and turn off the heat. Steep for 15 minutes then strain it into a large pitcher pressing solids before discarding them.
Add syrup, lemon juice and 4 cups of cold water to the tea. Garnish each glass with mint leaves.
108 Calories, 0 g Fat, 0 g Fiber, 0 g Protein, 28 g Carbohydrates, 1 mg Sodium
4 Cups Unsweetened Pineapple Juice
2 Cups Orange Juice
1 Lemon Juiced
1 Lime Juiced
2 Cups Seltzer
Pineapple Wedges for Garnish
Combine all ingredients in a large pitcher. Garnish each glass with pineapple wedges. Serve ice cold.
99 Calories, 0 g Fat, 1 g Fiber, 1 g Protein, 24 g Carbohydrates, 4 mg Sodium
||cup cold milk
||cup powdered sugar
||cup crunchy peanut butter
||baked 9-10 inch deep pie shell
||cups whipped topping (sweetened)
Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside. Heat 3 c milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot mixture while stirring with a whisk. Cook until mixture has thickened but remove from heat before boiling. Chill in fridge
Mix powdered sugar and peanut butter until small crumbs form (mix with water)
Place 1/2 of the crumbs onto pie shell. Spoon chilled pudding on top of crumbs
Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping. Top with whipped topping and extra crumbs.
My mom used to make these cookies for Christmas with cherry and lime jello. This is a sugar cookie recipe with a box of Jell-O added into the mix. You can make them for any holiday such as Fourth of July using cherry and berry blue Jell-O for red, white and blue cookies. You can have fun with this recipe and change it out for whatever the occasion.
1/4 cup butter
1/2 cup vegetable shortening
1/2 cup sugar
1-3 oz pkg Jell-O
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. Sift the flour, salt and baking powder. On slow speed, add the dry mixture, adding a little at a time. Mix well.
The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling.
Pre-heat oven to 400°F.
Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass press the dough to about a 3/8″ thickness.
Sprinkle the top with sugar. Bake the cookies for 6 – 8 minutes.