Frozen Fudge Pops :)

*Summer Collection- A quick cool down treat 4 cups nonfat dry milk powder 1-1/2 cups sugar 1 cup all-purpose flour 1/2 cup baking cocoa 1/2 cup cold butter,cubed ADDITIONAL INGREDIENTS (for each batch of fudge pops): 2-1/2 cups water 1 tsp vanilla extract *In a large bowl, combine the milk powder, sugar,flour cocoa. Cut in butter until the mixture resembles coarse crumbs. Freeze in an airtight container for up to 6 months or refrigerate for up to 3 months. Yield: 3 batches (6-1/2 cups total) To prepare fudge pops: *In a saucepan, whisk 2 cups mix and water. Bring to a boil. Reduce heat; simmer for 1-2 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool slightly. Fill 3-oz. molds or cups three-fourths full; top with holders or insert Popsicle sticks. Freeze for up to 3 months.Yield: 10 fudge pops.POPSICLE VARIATIONS: Instead of using fudge you can use various kinds of puddings or juices to use in your Popsicle holders. Smoothies will also work well. Popsicles offer a wide variety of options.(Source: Taste of Home Mom's Best & photos by Kaboom wallpaper)

RAISIN CRUNCH

*Summer Collection- 3/4 cup light corn syrup 1 cup sugar 1 cup crunchy peanut butter 1 ( 20 oz ) box raisin bran *In saucepan combine corn syrup and sugar. Heat until sugar is thouroughly dissolved. Remove from heat and stir in peanut butter. Place raisin bran in a large container and pour sauce over the top. Mix in thouroughly. *Put mixture into a 9 by 13-inch pan and completely chill. Crunch can be cut into squares and stored in a airtight container.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

Corn Flake Cookies

*Summer Collection- 1 (12 oz ) pkg butterscotch morsels 3/4 cup peanut butter 3 1/2-4 cups corn flakes, crushed *Melt butterscotch morsels on very low heat. Add peanut butter. When mixed thouroughly add corn flakes.*Drop by teaspoons onto wax paper.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

BOILED CUSTARD

*Summer Collection- 1 (14 oz ) can sweetened condensed milk 1 quart milk 4 eggs 1/2 tsp vanilla *Combine the milk and heat in the top of a double boiler. *In a separate pan, beat the eggs well. *Slowly pour a little of the milk over the eggs, stirring constantly. Gradually add the eggs to the milk and cook on low for 5-10 minutes, stirring constantly, until thickened.*Stir in vanilla and refrigerate. This can be served in custard cups or stemmed glasses.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

MARGARITA PIE

*Summer Collection- 1 ( 8 oz )pkg cream cheese, softened 1/3 cup sugar 2 envelopes margarita mix 1 ( 8 oz ) carton whipped topping *In mixer bowl, whip cream cheese until fluffy. *Add the sugar and the margarita mix and beat until smooth. *Fold in whipped topping, mixing well. Pour into a shortbread ready pie crust. Freeze.*Set out of refrigerator for 5 or 10 minutes before serving.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

Key Lime Pie

*Summer Collection- 6 egg yolks 2 (14 oz ) cans sweetened condensed milk 1 ( 8 oz ) bottle lime juice concentrate 1 ( 9-inch ) graham cracker crust *In a large mixing bowl, beat egg yolks with sweetened condensed milk. *Stir in the lime juice and green coloring if you like. Pour into graham cracker crust. *Bake at 350 degrees for about 20 minutes. *Chill. Top with whipped cream. (Source: The New Cooking with 4 Ingredients- Jean Coates)

LEMONADE MILK SHAKE

*Summer Collection- 1 ( 6 oz ) can lemonade concentrate, thawed 1 cup diced bananas 1 quart vanilla ice cream 3 cups milk *In mixing bowl, combine lemonade concentrate and bananas. Beat until it is a heavy consistency. *For each milk shake, add one scoop vanilla ice cream and 1/4 cup of lemon-banana mixture in bottom of glass. *Fill glass 2/3 fill of milk and stir until blended. Top it off with one more scoop of ice cream. (Source: The New Cooking with 4 Ingredients-Jean Coates)