FOURTH OF JULY RECIPES ARE ON THE WAY

PINK PUNCH

*Summer Collection- 3 (6oz) cans frozen pink lemonade concentrate, undiluted 1 (750 mililiter) bottle pink sparkling wine 3 (2 liter) bottles lemonade carbonated beverage, divided Lime slices to garnish,optional *Stir together all ingredients, except 1 bottle carbonated beverage, in an airtight container; cover and freeze 8 hours or until firm. *Let stand at room temperature 10 minutes; place in a punch bowl. *Add remaining bottle carbonated beverage, stirting until slushy. (Source: The New Cookbook with 4 Ingredients-Jean Coates & photo Cool background wallpaper)

Pink Lady Cake

*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)

PINK LEMONADE PIE

*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)

THINK

THINK

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)