Frozen Fruit

Kathy W.

Yield: 12 servings

6-8 grapefruit

1 pkg. raspberries or strawberries (10 -12 oz., with or without juice)

1 can crushed pineapple (16-24 oz.)

1 c. sugar

½ c. water

Scoop out grapefruits into a large bowl, including juice squeezed out at the end. Add berries and pineapple and mix well. On the stove, boil water and sugar together. Pour over mixed fruit and divide into freezer bags. Lay flat to freeze. Remove from freezer at least 30 minutes before serving. Break up frozen fruit and divide slush into cups. Serve with 7-up or Sprite poured on top.

Krispy Karo Treats

Krispy Karo Treats

Amanda B.

Yield: one 13x18 or 9x13 pan

1 c sugar

1 c karo syrup

1 c peanut butter – melt & remove from heat

6 c. rice krispies

1 c. chocolate chips

1 c. butterscotch chips (optional-or do 2 c. choc. chips)

Melt sugar, karo syrup, and peanut butter on stove. Mix in rice krispies. Spread on greased 13x18 cookie sheet (thinner...I like using this better) or 9x13 pan (thicker). Melt chocolate and butterscotch chips on the stove and spread to cover.

Stove Top Potpourri

Stove Top Potpourri

Tami B.

3 cinnamon sticks

1 Tb cloves

½ lemon sliced

½ orange sliced

4 cups water
(optional- add cranberries for color and additional fragrance)

Raise to boil. Add water when low. Store in refrigerator to preserve freshness.