Refreshing Recipes

May 17, 2010

Gianna Maietta, Staff Reporter, and Kaity McCullough, Staff Reporter  

Filed under Features

Cucumber sandwiches

1 (8 oz.) cream cheese

1 pkg. Italian seasoning

Cucumber slices

Dill weed

Mix cream cheese, chopped up Dill weed, and Italian seasoning. Spread the cheese mix on a slice of white or wheat bread. Place two layers of thinly sliced cucumbers on top. Then cut into quarters. Makes 2-3 dozen.

Frozen Grapes

Place a pack of red seedless grapes in the freezer and you will have little sherbet bites in a couple hours.

Watermelon Blasters

3 cups cubed, seeded watermelon

1 1/2 cups strawberries

3 tablespoons fresh lime juice

1 cup ice cubes

Sugar, to taste

Put watermelon, strawberries, lime juice, ice, and sugar if desired into the pitcher of a blender, and blend for 15 seconds on high speed. (Always put the top on the container before processing.) Stop machine, and stir ingredients with a long wooden spoon. Blend for 15 seconds more on high speed.

Fruit Flavored Popsicles

Popsicle molds, or any small cup

1 pkg. (3 oz.) Jello, any flavor

1/2 c. sugar

2 c. boiling water

2 c. cold water

1. Dissolve Jello and sugar in boiling wa­ter. Add cold water and keep stirring fre­quently.

2. Pour into the molds or small cups and freeze at least 8 hours. If your containers do not have handles, add sticks when the popsicles are partially frozen. Makes 8 or 9 large pops.

Zesty Summer Lemon Bars

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup shortening

1 1/2 cups packed brown sugar

2 eggs

3 tablespoons fresh lemon juice

3 tablespoons lemon zest

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan.

2. Combine flour, baking soda, spices and salt and set aside. In a large bowl, cream together shortening and brown sugar. Beat in the eggs one at a time.

3. Add in the lemon juice and zest. Gradu­ally blend in the dry ingredients. Spread batter evenly in the prepared baking pan.

4. Bake 25-30 minutes until lightly colored on top. Cool in pan on wire rack. May be drizzled with a simple confectioners’ sugar icing. Cut into large or small bars.

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Tags: Gianna Maietta, Kaity McCullough, recipes, summer