If you’ve been forced indoors by the extreme heat that has suffocated much of the nation over the past 10 days, then you might appreciate the following sanity-saving activities.
After spending six days straight at the pool trying to beat triple digit temps, last week I issued a moratorium on ultra-violet rays and chlorine water. Instead of contributing to what I thought was another episode of my daughter’s continuing saga with swimmer’s ear, I decided that we would spend the day enjoying the air conditioned comfort of home while whipping up these simple and cool summer treats:
FRUITADE
Ingredients:
5 lemons
5 limes
5 oranges
1/2 cup of sugar
8 cups of water
4 cups sparkling water
Directions:
Juice 4 oranges, 4 lemons, and 4 limes.
Pour the freshly squeezed juice into the pitcher.
Add 1/2 cup sugar and the regular and sparkling water. Stir well.
Slice up the remaining fruit and add to the pitcher.
Let chill for about an hour before serving.
STRAWBERRY SLUSH
Ingredients:
1 cup sugar
1 package strawberry Kool-Aid
2 (16-ounce) packages of fresh or frozen strawberries
2 cups of water
1 two-liter bottle Sprite
Directions:
In a one-gallon ice cream pail, mix all ingredients together, adding the soda last.
Put the pail in the freezer and stir every two hours for about six hours.
When the mixture gets slushy, scoop servings into cups and garnish with fresh strawberries.
INSIDE-OUT PEANUT BUSTER BARS
Ingredients:
1 pound Oreo cookies, crushed
1/2 cup margarine, melted
1 3/4 cups powered sugar
1 (12-ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry roasted peanuts
Directions:
Combined crushed Oreos and melted margarine in a bowl. Next, press mixture into a 9-by-13-inch dish. Place into the refrigerator for an hour.
In a saucepan over medium heat, combine powdered sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly for about 8 minutes. Remove from heat and stir in vanilla.
Set aside to cool.
Slice vanilla ice cream into 3/4-inch slices, and place them in a single layer over the chilled cookie crust.
Sprinkle peanuts over the ice cream.
Top with the cooled chocolate sauce.
Cover and freeze overnight before serving.
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