Not-So-“Hard” Lemonade Recipe from Betty Crocker
3 orange slices, each cut in half
3 lemon slices, each cut in half
3 small strawberries, each cut lengthwise in half
6 green grapes
5 bottles (11.2 oz each) lemon malt beverage, chilled
1/3 cup grenadine syrup
1.Remove any seeds from orange and lemon slices.
2.In ungreased 15x10x1-inch pan, place orange slices, lemon slices, strawberry halves and grapes in single layer. Freeze at least 2 hours until fruit is frozen.
3.When ready to serve, pour malt beverage into each of 6 tall glasses. Drizzle 1 tablespoon grenadine syrup into each glass. Place orange slice, lemon slice, strawberry half and grape in each glass.
slightestwind: prettyfoods: aubirdyblurbs: lacuisine:
Now something I found as genius as I found delicious. I just can’t wait for summer!Pudding Cups
Follow the link for recipe.
Thanks to Bakerella….. ooohhh
IT INVOLVES DIPPING. BALLOONS. IN. CHOCOLATE.
Old-Fashioned Potato Salad Recipe from Betty Crocker
6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
4 hard-cooked eggs, chopped
1.Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
2.Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Red, White and Blue Cookies Recipe from Betty Crocker
1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups Gold Medal® all-purpose flour
2 tablespoons red colored sugars
2 tablespoons blue colored sugars
1.Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2.Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3.Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
4.Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
Berries and Cream Dessert Triangles Recipe from Betty Crocker
Crust
1pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2cup butter or margarine
1egg
Filling
1cup white vanilla baking chips (6 oz)
1package (8 oz) cream cheese, softened
Topping
1/2cup sugar
2tablespoons cornstarch
1/3cup water
1 1/2cups sliced fresh strawberries
2cups fresh blueberries
1.Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2.In small microwaveable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3.In 2-quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.
4.In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of cream cheese mixture and blueberries over remaining half of cream cheese mixture. Refrigerate 30 minutes.
5.Cut bars in half lengthwise; cut each half into eight 3 1/2-inch triangles. Store in refrigerator.
