Kathys Summer Cooler Recipes

SUMMER COOLERS

Steps:

• Add the watermelon, strawberries, raspberries, sugar and lime juice to a blender and blend to a fine puree. Divide the mixture among eight 8-ounce freezer-safe pots/containers with plastic lids. Freeze for 4 hours to rock solid, 3 hours if you want them a little slushy.

KATHY'S PEANUT BUTTERFINGER® OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process flour, oats, baking soda, and salt in a food processor until blended.
• Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
• Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
• Bake cookies in the preheated oven until light brown, about 15 minutes.

KATHY'S FROSTED SOFT SUGAR COOKIES

Steps:

• Mix the vinegar and milk to make sour milk.
• Add vanilla to the sour milk; set aside.
• In large mixing bowl, cream together sugar and shortening until light and fluffy.
• Add eggs, one at a time.
• In separate bowl, blend together baking soda, salt, flour and baking powder.
• Add flour mixture, alternately with sour milk mixture, to the creamed sugar and egg mixture.
• Cover and refrigerate overnight.
• On floured surface, roll out dough to desired thickness, about 1/4 inch.
• Cut out with desired cookie cutter or cutters.
• Bake at 350 degrees for about 5-7 minutes; I like mine soft.
• Let set on cookie sheet for 1 minute before removing to wire rack to cool.
• Frost when cool.
• This recipe should make about 5-6 dozen, depending on the size of the cookie cutter you use.

SUMMER COOLER

Steps:

• 1. In large bowl place fruit. Set aside.2. In small saucepan stir together sugar and cornstarch. Stir in apple juice. Cook and stir over medium heat until mixture thickens and boils. Boil for 1 minute. Pour over fruit. Gently stir until fruit is coated. Spoon into crusts.3. Refrigerate for 1 hour. Garnish as desired. Store in refrigerator.

SUMMER COOLER YOGHURT

Steps:

• In a salad bowl add the grapes,apple,cherry tomatoes,cucumber and mint leaves.
• Mix in the salt,sugar and paprika in the yoghurt.
• Mix all the ingredients together and put it in the refrigerator for 10-15 minutes.
• Sprinkle on some chopped coriander for garnish right before serving and your light summer salad is good to go!