Monday, June 4, 2012

Summer Recipes

Summer's here! Lots of hot weather and days where it seems appropriate to curl up with a good book, a cold drink, and have the A/C on or if nice enough sit outside.

Sadly, I'm usually stuck inside writing. But also have had a lot of house things going on. Amazing how annoying real life can be at times! And why I still want minions.

I thought I'd share a couple of my favorite summer recipes with you. Pink Lemonade Pie ended up a hit from the first time I made it. The owner of a local restaurant even asked to feature it one summer! And Arctic Mousse is perfect when you need that chocolate fix.


Pink Lemonade Pie

1 8 or 9 in pre baked pie shell (or graham cracker crust)

1 8oz pkg. cream cheese, softened

1 14oz. can sweetened condensed milk, NOT evaporated milk

1 6oz. can frozen pink lemonade concentrate, thawed (I generally use the large 14 oz cans since I make a double recipe at one time)

few drops red food coloring, optional

1 4oz. container frozen non-dairy whipped topping, thawed

1/2 cup pink tinted coconut

In large mixing bowl, beat cheese until fluffy, gradually beat in sweetened condensed milk, then lemonade concentrate and food coloring if desired. Fold in whipped topping. Pour into pie shell. Chill 4 hrs or until set. Garnish with coconut. Refrigerate leftovers.

Works well with limade and other lemonade concentrates. I’ve also made it with orange concentrate and tinted the coconut black for Halloween! So fun to experiment with different flavors!

Arctic Mousse

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/3 cup melted margarine

1 7oz. jar marshmallow creme

2 squares unsweetened chocolate, melted

1 tsp vanilla

2 tbs. milk

1 cup whipping cream, whipped

Combine crumbs, sugar & margarine, press into bottom of 8" square pan. Combine marshmallow creme, chocolate and vanilla, mix until well blended. Gradually add milk, blending until smooth. Fold in whipped cream. Pour into pan, freeze. Sprinkle with additional crumbs or garnish with chocolate curls.

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