STRAWBERRY LEMONADE

2 pts. fresh strawberries1 1/2 c. sugar3 c. water1 1/2 c. lemon juice
Place strawberries in food processor or blender. Process until smooth. combine sugar and water in saucepan; cook over medium heat until sugar is dissolved. Combine sugar mixture, strawberries and lemon juice, mixing well. Chill and serve over ice. Yield: 1 1/2 quarts.

Strawberry Cupcakes

Ingredients
Cupcakes:
1-1/2 cups chopped strawberries (about 1-pint basket)
1/4 cup granulated sugar plus 1 cup
1 teaspoon grated lemon rind
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
Frosting:
1/4 cup (1/2 stick) butter, at room temperature
1-3/4 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla
Garnish:
9 strawberries, halved or quartered
1/4 cup strawberry jelly, melted
Directions
1. Heat oven to 350°F. Line 18 standard-size muffin cups with paper liners.
2. Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved and mixture is thickened. Spoon into small bowl; let cool completely, about 1 hour.
3. Mix flour, baking powder, baking soda and salt in large bowl.
4. Beat together butter and remaining 1 cup granulated sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
5. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
6. Bake in 350°F. oven for 18 to 20 minutes or until cupcakes spring back when gently touched. Let cool in cups on wire rack for 5 to 10 minutes. Unmold cupcakes onto rack to cool completely.
7. Frosting: Beat together butter, confectioners' sugar, milk and vanilla in medium-size bowl until smooth, about 3 minutes. Cover bowl with plastic wrap.
8. Garnish: Place cut strawberries on large plate. Liberally brush melted jelly over each piece. Set aside.
9. Frost tops of cupcakes. Top each with glazed strawberry piece(s).

Easy Cake Recipe

All you need is a cake mix,an 8 oz. container of whipped topping,8 oz. cream cheese,sweetened condensed milk (the small size)and a regular size jar of ice cream topping.Bake the cake according to directions. Mix together the sw cond milk & ice cream topping. While the cake is still slightly warm, poke holes in it and pour sw cond milk & topping mixture over cake. I use a straw to poke nice big holes. Put in refrigerator to cool. Next, mix cr cheese with whipped topping & add 1/4 cup of sugar (You might like it a little sweeter so add a bit more sugar or less if you like) Spread over cake & that's it. Easy.

Fruit Dip

Mix together Marshmallow Cream and Cream Cheese and enjoy!

Snickerdoodles

2 1/4 cups all-purpose flour2 teaspoons cream of tartar1 teaspoon baking soda1/2 teaspoon salt1 cup (2 sticks) unsalted butter, softened1 1/2 cups sugar 2 large eggsCinnamon/sugar mix to roll dough in:1/4 cup sugar2 teaspoons ground cinnamon1. Preheat the oven to 400 degrees. Line baking sheets with parchment paper. (I never line the baking sheet, hehe)2. Combine flour, cream of tartar, baking soda, and salt in a medium-size mixing bowl.3. Cream the butter and 1 1/2 cups of the sugar together in a large mixing bowl with an electric mixer on medium bowl on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs and beat until smooth. Beat in the flour mixture until just combined.4. Combine the cinnamon and the remaining 1/4 cup of sugar in a small bowl. Scoop up a heaping tablespoon (I always use 2 level tablespoons combined) and roll it between your palms to form a ball. Roll each ball in the cinnamon sugar to coat it completely. Place the balls on the lined baking sheets, leaving about 3 inches between each cookie.5. Bake the cookies until they are pale golden around the edges but still soft on top, about 10 minutes (a minute or two longer for frozen balls of dough). Let them stand on the baking sheets for 5 minutes and then transfer to wire rack to cool completely. Snickerdoodles will keep at room temperature in an airtight container for 2 to 3 days.

Strawberry Butter...

~ Strawberry Butter ~ Cut Strawberries into quarters, add a bit of confectioners Sugar to taste ( sweet , lol ) and let sit for an hour...Take out some butter and let soften. The recipe for strawberry butter should be equal amounts of butter and strawberries. ......ie: .....1/2 cup butter and 1/2 cup strawberries.You can soften hard butter by using a microwave too, even though this says 24 seconds, it usually only takes about 15 -20 seconds for a stick of butter.Add the Butter to Strawberries and beat well, till thoroughly mixed!After mixing , refrigerate for an hour and it's all ready for spreading on your favorite biscuits or fresh bread or anything you can dream up :) It's wonderful on French Toast too!

Four Layer Pumpkin Cake...
Prep Time:20 min Total Time: 1 hr 50 min Makes: Makes 16 servings.
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup PLANTERS Chopped Pecans
HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.
CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

By Sylvia

Angel Lush With Pineapple...
Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
10 servings
What You Need!
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut into 3 layers
10 small fresh strawberries
Make It!
MIX pineapple and dry pudding mix. Gently stir in COOL WHIP.
STACK cake layers on plate, spreading pudding mixture between layers and on top of cake.
REFRIGERATE 1 hour. Top with berries.

Chicken In Creamy Pan Sauce...

Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

Creamy Potatoe Soup...

4 slices bacon
3 large potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
1 cup chopped celery
water to cover
2 cups milk
2 teaspoons salt
1 teaspoon ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoon paprika
In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
Stir in milk, salt and pepper. Bring to a boil.
In a separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
Pour sour cream mixture into sour mixture. Cook until good and bubbly hot. Top with chopped bacon pieces and cheese..

Recipe By Sylvia...

"O" My Goodness Cookies...
This is a dangerous Little Cookie...
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoon milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Heat oven to 375 degrees.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Chocolate Chip Banana Bread...

Makes l full-sized loaf
Preheat the oven to 350
In one bowl, combine:
1/2 stick butter, softened
2 eggs
2 or 3 very ripe bananas
2/3 cup sugar
Use a fork, to squish the bananas and mix the ingredients together. It is alright for there to be small chunks of banana in the batter, but you want most of the banana to be reduced to mush.
In another bowl, combine:
1 1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
Combine the wet and dry ingredients and mix until the ingredients are blended together.
If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful ( about a half a cup) is about right.
Pour the dough into greased baking pan and bake until a toothpick inserted in the center comes out clean. 50 minutes