Strawberry Lemonade

1 gallon water
1 cup sugar
1 can lemonade concentrate
1 package frozen strawberries or raspberries

Combine water, sugar and concentrate.  Add Strawberries/Raspberries.  I like to mush them around every few minutes to get the flavor started.

Mud Pie

36 Oreos
1 cube butter melted
1/2 gallon any flavor ice cream
1 jar hot fudge or caramel topping
1 8 oz container cool whip, defrosted

Crush Oreos in a gallon size zip-lock bag. Mix butter and Oreos. Press 1/2 + of mixture into a 9 X 13 pan. Freeze for 20 min. Cut ice cream to fit on top of frozen crust. (About an inch thick.) Freeze 20 min. Pour Topping over ice cream. Freeze 20 min. Top with cool whip and remaining crumb mixture. Freeze until ready to serve. Cut into squares to serve. For fun with kids you can add gummy worms. :)

French Bread

2 1/2 cups warm water
2 tbsp sugar
2 tbsp yeast
1 tbsp salt
2 tbsp oil
6 cups flour

Mix water, sugar and yeast. Sit for 5 min. Stir in salt, oil and 3 cups flour. Stir vigorously. Add 3 more cups flour slowly. Rest for 5 min. Stir down and rest for 5 more minutes. Repeat 3 times. Roll out 1/2 of the dough into a triangle and then roll like a jelly roll. Pinch with water to seal. (I don't usually do that I just pinch it together then put it on the bottom) Repeat with rest of the dough. I fit both on one cookie sheet. Spray with cooking spray and raise for 20 min. Diagonally cut 3 slits (\\\) Bake at 375 for 23-25 minutes. Cover with a towel after they come out of the oven. I like it best when I remove the loaves onto separate towels and wrap them. I found if I left them on the cookie sheet the bottoms would get soggy from the steam. Enjoy!

Baked Beans - June 2011 at Tawnya's

Baked Beans

Six cans of pork & beans
1 medium onion, chopped
1 1/2 T. Worchestershire sauce
1 c. ketchup
3/4 c. brown sugar
3/4 c. molasses
1 lb. lean bacon, cooked and crumbled

If desired: dry mustard, salsa, green peppers (to taste)

Put everything in a crockpot. If starting the night before, cook on low all night. If starting same morning, cook on high all day. Take the lid off as soon as mixture starts to bubble.

It will make your house smell amazing!

Fluffy Raspberry Squares

1 1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
6 Tbsp butter, melted
1/2 cup heavy whipping cream
2 pkg (3 oz each) raspberry jell-o
1 1/4 cups boiling water
1 pkg (3.4 oz) instant vanilla pudding mix
1 pint raspberry sherbet, softened

In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11 x 7 dish. Cover and refrigerate for 30 min.

Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream.

Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.

**My notes: I only had half as much jell-o as it called for, but it seemed to work. The usual recipe is to use lemon jell-o, lemon pudding, and lemon sherbet. I like raspberry better, so that's what I used. I also don't have an 11 x 7 pan, so I doubled the recipe and made a 9 x 13 for dinner group and an 8 x 8 pan for my family. **