It is good to be back and able to connect with the internet once again!  Yay!  I have found some amazing and wonderfully cool recipes for summer to share with you!  I hope you have an incredible day and find a way to stay cool!

Strawberry Spritzer

Prep/Total Time:  10 Min

Ingredients

• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
• 2 liters lemon-lime soda, chilled
• 1 can (12 ounces) frozen pink lemonade concentrate, thawed

Directions

• Place the strawberries in a blender; cover and process until pureed. Pour into a large pitcher; stir in the soda and lemonade concentrate. Serve immediately. Yield: 2-1/2 quarts.

Triple Berry Crumb Pie

Prep Time:  30 Min  Bake 55 Min + Cooling

Ingredients

• 1-1/2 cups all-purpose flour
• 1-1/2 cups ground hazelnuts
• 1 cup sugar, divided
• 3/4 cup cold butter, cubed
• 2 cups fresh blackberries
• 2 cups fresh blueberries
• 2 cups fresh strawberries, sliced
• 3 tablespoons cornstarch

Directions

• In a large bowl, combine the flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate.
• Place the berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture.
• Bake at 375° for 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Yield: 8 servings.

Frozen Ice Cream Delight

Prep Time:  30 Min.  + Cooling

Ingredients

• 2-1/2 cups cream-filled chocolate sandwich cookie crumbs, divided
• 1/2 cup butter, melted
• 1/2 cup sugar
• 1/2 gallon chocolate, coffee or vanilla ice cream, softened
• 2 cups confectioners’ sugar
• 2/3 cup semisweet chocolate chips
• 1/2 cup butter, cubed
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract
• 1-1/2 cups salted peanuts
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions

• Combine 2 cups cookie crumbs with butter and sugar. Press onto the bottom of a 13-in. x 9-in. dish. Freeze for 15 minutes.
• Spread ice cream over crumbs; freeze until firm, about 3 hours.
• In a small saucepan, combine the confectioners’ sugar, chocolate chips, butter and evaporated milk. Bring to a boil; boil for 8 minutes. Remove from the heat; stir in vanilla. Cool to room temperature.
• Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top; sprinkle with remaining cookie crumbs. Freeze for at least 3 hours before serving. Yield: 12-16 servings.

I will be back with more fun stuff tomorrow!

God Bless,

Janet Scott