Berry Lemonade Slush

Great summer time treat!


What You Need
COUNTRY TIME Lemonade Flavor Drink Mix (dry)
1/2 cup Water
3 cups Ice cubes
1 cup fresh or frozen strawberries

Make It
MEASURE drink mix into cap to 1-qt. line (1/2 cup). Empty into blender container.

ADD remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec. or until smooth, using pulsing action.

SERVE immediately. Store leftover slush in freezer.

OREO& Fudge Ice Cream Cake

I made this for a Fathers Day, which was a big hit!




What You Need
1/2 cup Hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Make It
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm.

Tips/Note The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.Special ExtraPrepare using Neapolitan ice cream sandwiches.Size-WiseSince this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

Curried Chicken Salad in Pita Bread:

3 Granny Smith apples peeled and dice (we used green grapes instead)
3T lemon juice in water (to put apples into so they don't turn brown)
3 C cooked chicken
2 C cooked rice

1 1/2 C mayo (may need more)
3/4 C toasted almonds
1 1/2T chopped green onion
3/4tsp. curry powder
1 1/2 tsp salt
1/8 tsp pepper
1 1/2 C chopped celery (optional)

Combine all ingredients (but no the lemon water)
Mix well and serve in halved pita bread

Crepes

Ingredients:

1 1/2 cups Flour
3 tsp. Sugar
1/2 tsp. Baking Powder
1/4 tsp. Salt
2 cups Milk
2 Eggs
2 Tbsp. Melted Butter
2 tsp. Vanilla

Directions:
-Mix flour, sugar, baking powder and salt in a bowl
-Add the rest of the ingredients
-Beat with an electric mixer until smooth (scraping down sides of the bowl)
-Spray small non-stick fry pan with cooking spray like pam
-Heat until water splatters when a few drops are thrown on the pan
-Pour almost 1/4 cup batter into the pan
-Rotate pan around so a thin film coats the bottom
-Cook until brown
-Loosen sides and turn over
-cook until brown
-stack on a plate with a napkin between (dont neccesarily need a napkin)
-Spread with, whip cream, cheese, meat, or whatever you desire and roll up

Cream Filling

Ingredients:

4 oz Cream Cheese - softened
1/3 cup Sugar
2 Tbsp. Sour Cream
1 small container of whipped Topping - Like Cool Whip

Bacon & Baked Potato Soup

prep time 15 min
total time 30 min
makes 6 servings, about 1 cup each

what you need
1 Tbsp. Butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups Milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. Salt
1/8 tsp. Pepper
8 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled and divided (I use Bacon Bits)
3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
2 Tbsp. Green onion slices, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It
MELT butter in heavy saucepan or Dutch oven. Add onions and celery; cook and stir 5 min. or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 min., stirring frequently.

RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.

SERVE topped with reserved bacon, cheese, green onions and sour cream.

Tips Serving Suggestion: Serve this hearty soup with a quick bagged green salad tossed with your favorite KRAFT Light Dressing.

Parmesan, Chicken & Broccoli Pasta

prep time 15 min
total time 25 min
makes 2 servings, 2-1/2 cups each

What You Need
4oz. (1/4 of 16-oz. pkg.) whole wheat spaghetti, uncooked
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves Garlic, minced
1/2 lb. Boneless skinless chicken breasts, cut into strips
2 cups Broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 tsp. KRAFT Grated Parmesan Cheese

Make It
COOK spaghetti as directed on package.

MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is cooked through. Stir in tomatoes and 1/4 cup mozzarella cheese; cook 1 to 2 min or until heated through, stirring occasionally.

DRAIN spaghetti; place on serving plate. Top with chicken mixture, remaining mozzarella cheese and Parmesan cheese.
Kraft Kitchens TipsSpecial ExtraFor a little lemon zing, add 1 tsp. lemon pepper seasoning as you cook and stir the chicken and broccoli.Cooking Know-HowSpaghetti will be easy to handle if you break it in half before cooking.

something to think about.

" There may be a thousand reasons not to do it, but if there is one reason in your heart to do that something you only dream about, that others may laugh at or tell you it is impossible, then make the decision to do it. That one decision...that one idea, that you never thought possible, is planted inside of you for a reason. Go beyond yourself and make the invisible...visible. Believe in yourself and what is in your heart. Once you do that, anything you believe in will become a reality."

Cheeseburger Soup

Cheeseburger Soup

¾ cup chopped onion
¾ cup shredded carrots (grated w/cheese grater)
¾ cup diced celery
½ pound ground beef
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine divided
3 cups chicken broth
4 cups diced peeled potatoes (1¾ pounds)
¼ cup all purpose flour
8 ounces process American cheese, cubed (2 cups)
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream


In a 3-qt. Saucepan, brown beef; drain and set aside. In the same saucepan sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 13-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minuets or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minuets. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 8 servings (2¼ quarts)