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Lemonade

Monday, June 1, 2009 |
Here are some recipes using lemonade:






Fruity Lemonade Cooler


What You Need
2 cups water
1/2 cup COUNTRY TIME Lemonade Flavor Drink Mix
3 cups chopped seedless watermelon
1 cup ice cubes

Make It
PLACE all ingredients in blender; cover.
BLEND on high speed until smooth.
POUR into four glasses to serve.

Click here for complete instructions


Berry Lemonade Slush


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.

Click here for complete instructions


Orange Lemonade Twist


What You Need
COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix
2 cups cold water
2 cups cold orange juice
1 bottle (1 liter) cold ginger ale or club soda

Make It
MEASURE drink mix into cap just to 2-quart line. Place in large plastic or glass pitcher. Add water and orange juice; stir until drink mix is completely dissolved.
REFRIGERATE until ready to serve.
STIR in ginger ale just before serving. Serve over ice cubes in tall glasses.

Click here for complete instructions


Summer Lemon-Berry Pie

What You Need
COUNTRY TIME Lemonade Flavor Drink Mix
1/2 cup water
1 pt. (2 cups) strawberry or raspberry sorbet, softened
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup each: blueberries, raspberries and sliced strawberries

Make It
MEASURE drink mix into cap just to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.
ADD sorbet; beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 min. or until mixture is thick enough to mound. Spoon into crust.
FREEZE at least 4 hours or overnight until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with the berries. Store any leftover pie in freezer.

Click here for complete instructions


Lemonade Pudding Cake


What You Need
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2 cup COUNTRY TIME Lemonade Flavor Drink Mix, divided
1 cup cold water
4 eggs
1/4 cup oil
3 Tbsp. warm water
1 cup powdered sugar

Make It
PREHEAT oven to 350°F. Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.
BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
DISSOLVE remaining 1/4 cup drink mix in 3 Tbsp. warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.
PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.

Click here for complete instructions

1 comment:

Rachael said...

Thanks for sharing! Thess look so good!

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