Raspberry Lemonade

1 can frozen lemonade 2 cups frozen raspberries 1-1/2 cans water 1/4 cup sugar (can use more to desired sweetness) Add ice cubes to attain desired texture. Mix in blender with ice cubes until it's thick. (I used 8-12)

Strawberries and Cream Pie

Crust

• 1-1/2 cups graham cracker crumbs (About 9 full/long crackers -- just throw them in a gallon bag, zip, and crush with a rolling pin.)
• 6 tbsp butter, melted
• 1/4 cup sugar

Filling

• 2 8oz blocks of cream cheese, room temperature
• 2 cups heavy cream + 1 tbsp
• ⅔ cups sugar
• 2 tsp vanilla extract
• 1 carton strawberries, sliced into thirds or halves
• ½ cup chocolate chips (optional)

Directions

1. Preheat oven to 375.
2. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
3. Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
4. Bake for 10 minutes. Set aside to cool completely. (This is the only baking that you need to do for this recipe, so don't forget to turn the oven off!)
5. In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
6. In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
7. Fold about ⅓ of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
8. Spoon filling into your cooled pie crust, and spread it out in an even layer.
9. Layer sliced strawberries in an overlapping rows around the top of the cream.
10. Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
11. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
12. Slice and serve immediately. Enjoy! (FYI, strawberries go fast, so this won't keep very long. Try to eat everything within 3-5 days.)

taken from  justputzing.com

Tiffany 

2015

Chicken Bacon Ranch Pasta Bake

8 ounces pasta (penne)

1/4 cup diced red onion

1/2 cup chopped green peppers

1 Tablespoon + 1 teaspoon olive oil, divided

1 teaspoon minced garlic

1 - 14 ounce can diced tomatoes

2 cups cubed, cooked chicken

1/2 cup chopped, cooked bacon

1 cup chopped spinach leaves

1 - 12 ounce can evaporated milk

2 1/2 cups shredded pepper jack cheese, divided

1/2 cup ranch salad dressing

1/2 cup shredded cheddar cheese

Instructions

1. Cook the pasta according to the package directions for al dente pasta. Drain and pour back into saucepan. Drizzle with 1 teaspoon olive oil and toss. Cover and set aside.
2. Saute the onions and peppers in 1 Tablespoon oil for 2-3 minutes. Add the garlic, tomatoes, chicken, bacon, and spinach to the pan. Saute until the spinach leaves start to wilt. Pour the mixture into the pan with the pasta and stir. Cover and set aside again.
3. Heat the milk, ranch dressing, and 2 cups pepper jack cheese until the cheese melts and becomes creamy. Stir in the noodles and chicken mixture. Spoon into a greased 8x8 baking dish. Top with the remaining pepper jack cheese and cheddar cheese. Bake at 350 degrees for 20 minutes. Broil for 2-3 minutes to brown the cheese. Keep a close eye on it while broiling. Serve hot. Makes 6 servings.

Notes

*This dish has a slightly spicy taste to it. Feel free to substitute your favorite cheese for the pepper jack.

Tiffany

2015

* found on insidebrucrewlife.com