2 pkg. lemonade flavored Koolaid

2 pkg. fruit punch flavored Koolaid

2 and 1/2 cups sugar

5 quarts of water

1 ( 46 oz. ) can pineapple juice

1 ( 2 liter ) Ginger Ale or Sprite

--Combine all Koolaid, sugar and water. Mix well. Add pineapple juice. Pour into unbreakable container and freeze until slushy.
Carefully pour into your punch bowl. Slowly add the Ginger Ale. Stir lightly.



2 pkg. watermelon Koolaid

2 cups sugar

2 lg. cans chilled pineapple juice (46 oz.)

2 (two-liter) bottles of ginger ale

1 jar maraschino cherries with juice

--Mix all together.



2 qt. chilled apple cider

2 cups cranberry juice

2 Tbsp. lemon juice

4 cups Ginger Ale

lots of crushed ice

--In a large bowl or pitcher, combine the apple cider, cranberry juice, and lemon juice. Slowly add the Ginger Ale. Pour over glasses full of crushed ice.



( We love this in the Winter )

2 qt. sweet apple cider

2 cups orange juice

2 ( 46 oz. ) cans pineapple juice

1 cup lemon juice

1/2 cup sugar

1 stick of cinnamon

1 tsp. whole cloves

--Mix all together and heat. Serve in warm mugs.



2 cups cold orange juice

2 ripe bananas, cut into chunks

1 cup strawberry halves

1 tub CRYSTAL LIGHT TROPICAL PASSIONS Strawberry Orange Banana Flavor Low Calorie Soft Drink Mix

1 bottle (1 liter) club soda, chilled

--Place orange juice, bananas, strawberries and drink mix in blender container; cover. Blend on high speed until smooth. Pour into large plastic or glass pitcher. Refrigerate.
Stir in club soda just before serving.



2 cups crushed pineapple, drained

1 (3 1/2 oz.) pkg. instant pistachio pudding mix

1 (9 oz.) container Cool Whip

1/2 c. nuts, chopped

1 c. miniature marshmallows

1/2 c. maraschino cherries (optional)

1/2 Diced bananas (optional)

--Put pineapple in bowl. Stir in pudding, mix well. Stir in whipped topping, nuts, marshmallows, and cherries and bananas, if desired. Place in mold and refrigerate.



1 (16 oz.) can jalapeno peppers, halved and seeded

1 (8 oz.) pkg. cream cheese, room temp.

5 slices bacon, crumbled

1/3 cup onions, finely minced

1 teaspoon garlic, finely minced

--Mix cream cheese, bacon, onions, and garlic. Stuff into jalapeno halves. Serve chilled.



4 ripe Avocados

2 tsp. lemon juice

8 oz. sour cream

3 oz. cream cheese

1 small can diced green chilis

2 Tbsp. dried minced onions

5 or 6 sprigs of cilantro, take stems off

1 tsp. garlic powder

3/4 tsp. salt

--Put everything into a food processor and blend until smooth and creamy.



3 to 4 cups of flour

3 eggs

2 cups milk

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

powdered sugar for topping

vegetable oil for deep frying

-- Heat the oil to 375 degrees. Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture. Mix while adding more flour until the batter is smooth and not too thick.
The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil could splash.
Gradually swirl the batter outward in a circular motion, or
criss-cross back and forth to make a cake about 7 or 8 inches round.
Check it with a pair of tongs and turn it when the bottom becomes golden brown. When both sides are done, remove with tongs and let it drip on a paper towel.
Sprinkle with powdered sugar.



1 lb. cream cheese

1 lb. Colby shredded cheese

Lg. bell pepper - finely diced

Med. onion - finely diced

--Mix all ingredients together with hands and sit overnight in refrigerator.



2 ( 8oz. )pkg. of cream cheese

1 cup chopped black olives

2 Tbsp. chopped jalapeno peppers

1/2 cup green onions, finely chopped

1 Tbsp. garlic, finely minced

2 Tbsp. chopped piementoes

1 pkg. dry ranch dressing mix

10 large tortillas

--Let cream cheese soften at room temperature.
Mix all the ingredients, except the tortillas, together in a large bowl.
Let sit overnight, if possible, to let flavors blend.
Spread mixture on tortillas and roll tight.
Cut into 1-inch length pieces.


1 tablespoon butter or margarine
1/2 cup chopped onions
1/2 cup chopped bell pepper
8 large flour tortillas
1 package (3.5 oz) sliced pepperoni
1 small can sliced black olives
2 medium roma tomatoes, thinly sliced
1 cup shredded pizza cheese blend
4 tablespoons butter or margarine
1 can (8 oz) pizza sauce, warmed
--Saute onions and bell peppers in 1 tablespoon of butter.
Top 4 tortillas equally with pepperoni, onions and peppers, sliced olives,
tomatoes, and cheese.  Top with remaining tortillas.
In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat;
rotate skillet so butter coats bottom of skillet. Cook 1 quesadilla in butter 6
to 8 minutes, turning once, until lightly browned. Remove from skillet; place on
cutting board.
Repeat with remaining butter and quesadillas.  Cut each quesadilla into 16
square pieces.  Serve with warmed pizza sauce.



24 dill pickle spears, chilled

Canola oil, for frying

=For Egg Wash:

2 cups milk

2 eggs

Pinch pepper

Pickle juice

=For Breading:

2 and 1/2 cups cornmeal

1 and 1/2 cups all-purpose flour

1/8 cup pepper

4 tsp. paprika

2 tsp. garlic powder

Pinch cayenne pepper, or more to taste

--For egg wash:
In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.

--For breading:
Combine all ingredients in a baking dish.

--Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
Heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain.
Great served with ranch dressing.



2 Tbsp. prepared mustard

2 cups apple cidar vinegar

1/2 cup water

1 cup sugar

1 Tbsp. salt

1 Tbsp. celery salt

1 Tbsp. mustard seeds

6 whole cloves

2 medium onions, sliced

12 hard boiled eggs, peeled

--Heat all ingredients, except onions and eggs, in a large pot. When it comes to a boil, take off the heat and let it cool slightly (about 5 minutes).
While that is heating, pack the eggs and onions into a large sealable jar. When the liquid has cooled for 5 minutes, pour over the eggs and onions. Seal the jar. Let them sit for 5 to 7 days before eating. Make sure your jar sealed properly so that they don't spoil. Can be refrigerated.

note: If you like them spicy hot, add a split jalapeno pepper to the eggs and onions.



1 pkg. unsweetened Kool-aid, any flavor

1 pkg. Sure-Jell

3 cups granulated sugar

3 cups water

--Mix water, Sure-Jell, and Kool-aid together in a large pot. Bring to a boil, stirring constantly. Stir in sugar. Stir and bring to a full rolling boil that can not be stirred down. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a large metal spoon. Pour into jelly jars and seal.
Make sure your jars seal properly.

Note: Our favorite is Mango-Pineapple. I use mango Kool-aid and 1 small flat can of crushed pineapple, drained.

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