Lemon Slush

12 oz can frozen lemon concentrate
Add water on directions
add 3 more cups of water and 3 c. sugar

Freeze and serve with sprite. Serves 30.

Purple Cow Punch

1 c. grape juice
1/2 pint vanilla ice cream
1 T. sugar
Lemon Lime Soda

Put ice cream, grape juice and sugar into blender. Blend until ice cream chunks are dissolved. Pour even amounts into 2 glasses. Finish filling the glasses by pouring lemon lime soda into them. Place a straw in each glass and serve.

Lime Slush

2 pkg. lime jello
5 c. sugar
48 oz pineapple juice
1 quart lemon lime soda

Dissolve jello in 1 c. boiling water. Add sugar and 7 c. warm water. Stir until sugar is dissolved. Add pineapple juice and 5 c. cold water. Freeze. Add soda and mash. Serves 23

Great White Punch

1 (6 oz) can frozen limeade concentrate
11 c. water
3 c. sugar
2 quarts lemon lime soda

Combine limeade, water and sugar. Stir until sugar is dissolved. Freeze until solid (for 2 hours) prior to serving. Thaw in a punch bowl for 1 hour prior to drinking. Add soda. Mash with a potato masher. Makes 1 1/2 gallons.

Citric Refresher

5 Quarts water
3 c. sugar
1 T lemon extract
1 T. Citric Acid (tablets or crystals--can be found in most pharmacies)

Mix together. Add ICE and lemon slices. Serves 32

Josh's BEST easy smoothie!

I have a brilliant husband. No I'm telling you, he's really amazing. And I found out that he can invent recipes also, this was his 3 ingredient smoothie recipe he came up with one day from things we had "laying around." Its so good I used it in a presentation... and my entire class wanted the recipe.

2 c. Frozen strawberries
1 banana
1 c. apple juice.
Blend until smooth, makes about 25 oz.

Strawberry Health Shake

1 c. orange juice
3 T non-fat powdered dry milk
1/4 fresh banana
3/4 c. strawberries
1/2 c. crushed ice

Blend. Chill in freezer for 5-10 minutes before drinking.

Strawberry Breakfast Shake

1/2 c. cooked oatmeal, chilled
1/2 c. fresh or frozen strawberries
2-4 T sugar
2 c. milk
1/2 t. vanilla

Place all ingredients in blender. Blend for 1 minute. Serve cold.

Chocolate Peanut Butter Shake

3/4 c. cold milk
1/4 c. creamy peanut butter
3 T cocoa
1 T marshmallow creme
2 c. vanilla ice cream

In blender place milk, peanut butter, cocoa and marshmallow cream. Cover. Blend. Add ice cream and blend until smooth. Makes about 3 (6oz) servings. Garnish with whipped topping or chocolate/reeses chunks.

Strawberry Jam Tarts

For the Pastry:
 5 c. flour
2 t. salt
1 t. baking powder
3 T brown sugar
1 lb crisco (if you have a 3 lb can just use 1/3 of the can)
1 egg
2 T white vinegar
1 c. COLD water

Your favorite jam----I use my moms homemade strawberry jam on these and it's delicious

For the Cream Topping
1 (8 oz) block soft cream cheese
1/4 c. soft butter
3/4 c. powdered sugar
1 t. vanilla

Pastry directions:
Measure the flour, salt, baking powder, and brown sugar, and mix together. Add the crisco and cut it into the mixture until it looks like crumbs. Add the well beaten egg and the vinegar, and then slowly add the cold water into it while mixing with your hands. Divide the dough into 4 equal parts. (Each part makes 2 full pie crusts.) Wrap the extra dough in plastic wrap. (It will last for 2 weeks in the fridge, or you can just freeze the dough balls and use them again whenever, they last for a LONG time.) Roll out the dough that you are going to use and cut into flower shapes (or whichever type of cookie cutter you want) and place the dough pieces into cupcake tins. Bake at 400 degrees for 12-14 minutes. Cool.

While the tarts are baking whip all of the cream frosting ingredients together (minus the jam.)

Once the tarts are partially cooled spoon a generous amount of jelly onto the warm tart, and then add a dollop of the cream frosting on top This recipe makes a LOT of tarts, I normally split the recipe in 1/2 or in 1/4's instead of freezing the dough (for lack of freezer space.) (However I do still use the same amount of cream frosting on the recipe...) Enjoy!   

Creamy Chicken Enchiladas

1/4 c. butter
1 c. onion
1/4 c. flour
2 1/2 c. chicken broth
8 oz. sour cream
3 c. chopped chicken
1 can green chiles
1/2 t. chili powder
2 c. cheese (white, yellow, or both)
8-10 small tortilla shells

For the sauce:
Cook the butter and onion together in a saucepan. Add the flour and stir until thick. Add the chicken brother and take off of the heat. Add the sour cream and stir.

For the filling:
In a bowl mix 1 c. of the sauce, the chicken, chiles, chili powder, 1 c. of cheese together. Spoon the filling inside of the tortilla shells and roll up. Place rolled tortillas into a sprayed 9 x 13 pan. Pour the remaining sauce over the top of the enchiladas. Sprinkle the rest of the cheese onto the top of the enchiladas. Cover with tin foil. Bake at 350 degrees for 25-25 minutes. (Remove the tin foil for the last 5 minutes of baking)