Please post your prayer request and have others pray for you today

Click Here

Icy Cool Summer Recipes!!!

img

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

 

 

 

 

 

Lorem Ipsum as their default

Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ Lorem Lorem ipsum’ Lorem Lorem Ipsum as their default

View all contributions by

Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers:

%d bloggers like this: