Hint-of-Mint Lemonade

HINT-OF-MINT LEMONADE

2/3 cup water
1/3 cup sugar
1 fresh mint sprig
3 Tbsp. lemon juice
3 Tbsp. orange juice
1 tsp. grated orange peel
1 3/4 cups cold water
Crushed ice
Lemon slices and additional mint, optional

In a small saucepan, bring water and sugar to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in the mint, lemon juice, orange juice and peel. Cover and let stand 1 hour. Strain and discard mint and orange peel. Stir in cold water; serve over ice. Garnish with lemon slices and additional mint if desired. Makes 2 servings.

Steakhouse Potato Salad

STEAKHOUSE POTATO SALAD

3 lb. small red potatoes (about 9), quartered
1/2 cup water
1/2 cup Miracle Whip
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheddar cheese
4 green onions, thinly sliced

Place potatoes in 2 quart microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 minutes or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings. Add to potatoes with remaining ingredients; mix lightly. Makes 14 servings.

Patriotic Taco Salad

I also made this recipe for my son's graduation party. When I made it I couldn't take it hot with me. So, I mixed all of the ingredients together and took it that way. It was still very good!

PATRIOTIC TACO SALAD

1 lb. ground beef
1 med. onion, chopped
1 1/2 cups water
1 can (6 oz.) tomato paste
1 env. taco seasoning
6 cups tortilla or corn chips (1 bag)
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 oz.) shredded cheddar cheese
2 cups cherry tomatoes, halved

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Place chips in an ungreased 13x9 inch dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Makes 8 servings.

Note: Recipe from Taste of Home

Graduation Caps

GRADUATION CAPS

24 miniature peanut butter cups
1 tube (6 oz.) decorating frosting in color of your choice
24 After Eight thin mints
24 milk chocolate M&M’s in color of your choice or 24 semisweet chocolate chips

Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap’s tassel. Place an M&M on top of each loop. Makes 2 dozen.

Note: Recipe from Taste of Home

Tuscan Dip

TUSCAN DIP

1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. sour cream
1/2 cup finely chopped sun-dried tomatoes
1/2 cup chopped black olives
1/4 cup finely chopped red onions

Mix cream cheese and sour cream in medium bowl until well blended. Add remaining ingredients; mix well. Refrigerate 1 hour. Serve with assorted crackers or cut-up fresh vegetables. Makes 1 1/2 cups.

Note: Recipe from Kraft Foods

Graduation Punch

My son recently graduated from the 5th grade. We threw a party for him in the park and I made this punch for it. It was very good!! This punch got really good feedback from all of the guests!!

GRADUATION PUNCH

1 1/2 cups sugar
8 qt. water, divided
4 pkg. (.14 oz. each) unsweetened strawberry soft drink mix
3 cans (6 oz. each) frozen orange juice concentrate, thawed
2 1/4 cups thawed lemonade concentrate
2 cans (46 oz. each) unsweetened pineapple juice
2 liters ginger ale, chilled

In a large saucepan, combine sugar and 2 quarts water. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in soft drink mix. Cool completely. Just before serving, divided the syrup between two large containers or punch bowls; add the concentrates, pineapple juice and remaining water to each. Stir in ginger ale. Makes 3 3/4 gallons.

Note: This recipe from Taste of Home.

Garden Ranch Pasta Salad

GARDEN RANCH PASTA SALAD

1 box Suddenly Salad ranch & bacon pasta salad mix
1/2 cup ranch dressing
1/2 tsp. dried dill weed
1 1/2 cups small broccoli florets
1/2 cup thinly sliced red bell pepper, cut into bite-size strips
1/2 cup cucumber slices, halved
4 med. green onions, sliced (1/4 cup)

Empty pasta mix into 3 quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, mix seasoning mix, dressing and dill weed. Stir in pasta and remaining ingredients. Store any remaining salad covered in refrigerator. Makes 6 servings.