Kool-Aid Cake
1 box cake mix of your choice
1 box powdered sugar
1 pack kool-aid, your choice
1 carton or can of milk
Make the cake according to directions on the box. Mix half a box of powdered sugar and about half a pack of Kool-Aid. You can mix the whole pack of Kool-Aid to fit your taste. Mix well. Stir in the milk a little at a time to get the thickness you desire. After cake cools before putting on the icing put a few holes in the cake so as to let some of the icing soak in the cake.
Maw Maw’s Nectar Soda
3 cups sugar
1 1/3 cups water
1 Tablespoon vanilla extract
1 Tablespoon almond extract
3-4 dashes red food coloring
Bring the sugar and water to a boil over medium heat and let bubble briskly about 30-40 seconds. When cool to touch, add flavoring and coloring. This does NOT need to be refrigerated. To make the nectar sodas, put 3-4 tablespoons of the nectar syrup in a large glass, add a scoop of vanilla ice cream and fill the glass with COLD club soda.
Summertime Popcorn snack
1 quart popped popcorn
1/2 cup peanuts, shelled
1/2 cup raisins
3 tablespoons peanut butter (if you like peanut butter…add as much as you want!)
(we brainstormed a few other goodies to add: M&Ms, chocolate covered raisins, milk chocolate morsels, crunchy peanut butter…)
Measure 1 quart of popped popcorn. Put it in a large bowl. Measure 1/2 cup of peanuts. Put it in the bowl. Measure 1/2 cup of raisins. Put it in the bowl. Measure 2 tablespoons of peanut butter. Put it in a pot. Melt the peanut butter on the stove. Pour the melted peanut butter over the food in the bowl. Mix the food in the bowl. Eat and enjoy!
Homemade Ice Cream
4 eggs
2 cans condensed milk
1 C sugar
1 1/2 qts. Milk
2 tablespoons vanilla
1/2 pt. whipping cream
Mix all ingredients well except the milk. Pour into freezer can. Add milk to fill line and stir. If you want to make flavored ice cream, add 1 cup of finely chopped fruit or nuts per quart of ice cream. Freeze and EAT!
Little Weiner Roll-ups
2 (8-ounce) cans refrigerated crescent rolls
1 (8-ounce) block cheddar cheese
1 (16-ounce) package cocktail franks
1/2 cup warm bbq sauce
Unroll crescent rolls (do not separate), and cut into 32 (inch-wide) strips. Cut block of cheese lengthwise to make 2 rectangular blocks; slice each block into 16 slices. Place 1 cocktail frank and 1 cheese slice on each dough strip, and roll up tightly, pinching seams to seal. Place rollups on an aluminum foiled-lined backing sheet; bake at 375 for 12 to 15 minutes or until golden. Serve immediately with bbq sauce.
