4 packages Raspberry flavor drink mix*
2 – 12oz. cans frozen lemonade
1 quart lemon-lime soda
- Mix drink mix according to directions.
- In a blender, slightly puree frozen strawberries.
- Add strawberries and lemonade to mix and stir thoroughly.
- Add soda before serving.
- Punch may be frozen ahead, and add soda before serving for a slush drink.
*At the time, Kool-Aid didn’t make Raspberry anymore, so I substituted with 5 packets of Flavor-Aid instead because it has a weaker taste.
Source: Lachelle Green
A.k.a. “Green Slime.” This is fun to serve at Halloween in a big cauldron.
1 – 3oz. Lime Jello
1 cup sugar
1 quart boiling water
3 lemons, juiced
1 large (46oz.) can pineapple juice
2 – 2 Liter bottles Sprite or 7-Up
- Dissolve Jello and sugar in water. Add lemon juice and pineapple juice.
- Pour into a huge ziploc bag(s), plastic ice cream container, or large glass baking dish and freeze solid.
- Remove from freezer and defrost 1 hour before serving (you want it just barely slushy, but not melted too much. It may require more time to defrost depending on how hard it is).
- Put the slush in a punch bowl and pour cold bottles of Sprite or 7-Up over the top.
Optional: You can also add a little lime sherbet when serving.
Source: Velma Smithson
Another favorite recipe of mine because of a main ingredient – BACON! This is a family favorite that’s even been served at lots of family wedding receptions. And if at a family wedding reception where these are served, you’d better make darn sure you’re in the front of the line or you’ll never even get one. People usually walk away with a plate of 10-12 piled high!
1 pound bacon
2 – 8oz. cans WHOLE water chestnuts
1/3 cup brown sugar
1 teaspoon mustard
2 teaspoons Worcestershire sauce
2 teaspoons butter or margarine
1 teaspoon soy sauce
- Heat oven to 375 degrees.
- Wrap each chestnut in 1/2 strip of bacon and secure with a toothpick.
- Bake for 40 minutes or until bacon is done.
- Remove to a chafing dish.
- In a small saucepan, combine remaining ingredients over low heat to make sauce.
- Pour over chestnuts in chafing dish and keep warm.
Source: Kathe Smithson
Fresh mango salsa is one of my things to munch on. I could probably eat it all day and still want more! In my experience, though, this doesn’t store too well for more than 2 days because the avocados get brown and all the juices make it too mushy. You can try halving the recipe for a smaller batch that will be devoured immediately. Perhaps my least favorite thing about making this recipe is having to cut the mangoes. It usually ends up in a big mess and I wonder why I started it all in the first place. But oh! I just discovered Williams-Sonoma sells a Mango Pitter (supposedly an exclusive item at WS), and it looks like the handiest thing every! Gonna have to get me one of them someday.
4 Mangoes, diced
2 avocados, diced
1 bunch of green onion, chop only the white tips and a little green
4 tomatoes, diced
1/4 cup chopped cilantro
1 lime juice
1 can crushed pineapple & juice
Salt & Pepper, to taste
- Combine and refrigerate before serving with tortilla chips.
Source: Litisha Hyde
A simple dip for serving with crackers.
1 – 16oz. sour cream
1 – 8oz. cream cheese
1 cup chopped green onion
1 cup chopped celery
1 cup grated cheese
juice of lemon
- Mix together.
- Chill before serving.
Source: Tiffany Campbell
This is one of my favorite chicken recipes. It’s always moist and tender. Serve with rice, and make extra sauce to put on top of the rice. I usually double the sauce recipe as it seems there is never enough to go around!
6-8 boneless, skinless chicken breasts
1 cup bread crumbs
1/2 cup fresh grated parmesan cheese (no Kraft)
1/2 cup melted butter
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
- Heat oven to 350 degrees
- Mix butter, mustard, Worcestershire sauce and salt.
- In a baggie (or pie plate) mix bread crumbs and parmesan cheese.
- Dip chicken in butter mixture, then into crumbs.
- Place on baking pan. Drizzle with remaining butter.
- Bake covered (or uncovered for crispiness) for 40-45 minute.
1 can Cream of Mushroom soup
1/2 cup sour cream
1/8 cup cream cheese
1 teaspoon lemon juice
- Mix together in a small saucepan and cook until cream cheese is melted and bubbly. Pour over chicken.