*Summer Collection- 1 strawberry cake mix 3 eggs 1 tsp lemon extract 1 (20 oz) can strawberry pie filling *In mixer, beat the cake mix, eggs and lemon extract together. *Fold in pie filling. *Pour in a greased and floured 9 by 13-inch baking pan. *Bake at 350 degrees for 30-35 minutes. Test with a toothpick to make sure that cake is done. Add a prepared vanilla icing or whipped topping. (Source: The New Cookbook with 4 Ingredients- Jean Costes & Photo Cool Background wallpaper)
*Summer Collection- 1 (6oz) concentrated pink lemonade, frozen 1 can sweetened condensed milk 1 (8oz) pkg whipped topping 1 (9-inch) graham cracker pie crust *In bowl, combine lemonade and the milk; blending well. Fold in whipped topping. *Pour into pie crust and refrigerate overnight. (Source: The New Cooking with 4 ingredients-Jean Coates & Cool Background Wallpaper)
*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)
*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)
*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)
