The idea for this recipe came from one I'd read over at Lauren's a long time ago. I've made some changes to it - so much so that it really doesn't even resemble hers at all anymore. But I do like to give credit where credit is due, and without her sharing her recipe for Fruit Tea, I wouldn't have this yummy one today. So thanks, Lauren!
2 qts. fresh-brewed Lipton iced tea
3/4 C. sugar (or more)
1 12-oz. can frozen orange juice concentrate
2 12-oz. cans Jumex peach nectar (in the canned juice aisle, not frozen)
Mix all ingredients together in a one-gallon pitcher and add water to equal one gallon. Stir well or shake before serving.
Thursday, July 17, 2008
Thursday, July 3, 2008
Ice Cream Dessert
This recipe brings back so many fond memories of my childhood summers. Growing up in Minnesota in a town situated around five lakes, there was always something to do on the water, summer or winter. We always had a boat and snowmobiles, but didn't actually move to a home on the lake until I was older. Prior to that, we'd spend every 4th of July with family friends at their house on the lake, boating, skiing, laying out and hanging out with friends. Seeing Linda bring out her ice cream dessert was one of the highlights of the day! Always the same recipe, and always delicious!
1 C. Nestle chocolate chips
1/2 C. butter
2 C. powdered sugar
12 oz. evaporated milk
Vanilla
1# Oreos
1/2 C. melted butter
1 gallon vanilla ice cream, softened
16 oz. Cool Whip
Spanish peanuts
Melt chips with butter over low heat; add sugar and milk. Boil slowly for eight minutes, stirring constantly, until thick. Cool a little, add vanilla, then cool completely. Crush Oreos and stir in butter. Divide in half, and pat into two 9x13 pans; freeze. Top with softened ice cream, smooth, then freeze. Add chocolate sauce; freeze. Top with Cool Whip and Spanish peanuts. Store in freezer; thaw 5-10 minutes before serving.
NOTE: This recipe DOES make two 9x13 pans. Halve the recipe for one pan. You can use store-bought hot fudge sauce, too, instead of making your own. And I suppose you could vary the ice cream flavor, but I always stick with vanilla. Reminds me of Linda! =
1 C. Nestle chocolate chips
1/2 C. butter
2 C. powdered sugar
12 oz. evaporated milk
Vanilla
1# Oreos
1/2 C. melted butter
1 gallon vanilla ice cream, softened
16 oz. Cool Whip
Spanish peanuts
Melt chips with butter over low heat; add sugar and milk. Boil slowly for eight minutes, stirring constantly, until thick. Cool a little, add vanilla, then cool completely. Crush Oreos and stir in butter. Divide in half, and pat into two 9x13 pans; freeze. Top with softened ice cream, smooth, then freeze. Add chocolate sauce; freeze. Top with Cool Whip and Spanish peanuts. Store in freezer; thaw 5-10 minutes before serving.
NOTE: This recipe DOES make two 9x13 pans. Halve the recipe for one pan. You can use store-bought hot fudge sauce, too, instead of making your own. And I suppose you could vary the ice cream flavor, but I always stick with vanilla. Reminds me of Linda! =
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