Creamy Zucchini and Carrot Soup

1 cup chopped onion
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 oz each) chicken broth
1 tsp ground ginger
2 cups heavy cream
1 tsp crushed dried rosemary
1/2 tsp salt
1/8 tsp pepper

In a dutch oven, sauté onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings
Submitted by Becky

Fast and easy fruit salad

2 (20oz) can chunk pineapple
2 (11oz) can mandarin oranges
2-3 gala apples depending on size. cut into bite size or smaller pieces
1-2 bananas sliced
strawberries if desired
1 small box pudding (coconut cream, vanilla or lemon)

Drain the juice from the pineapple and reserve. Drain the oranges. Put pineapple, oranges and apples in a medium bowl. Add pudding mix. If too thick, add a little pineapple juice—but you don’t want it runny. Just before serving, add the bananas and strawberries. (Some people like to mix them throughout the salad, but I prefer to decorate the top with them so the bananas don’t get mushy and the salad doesn’t turn pink—it’s just personal preference). If you have time, refrigerate the canned fruit and apples for awhile before preparing, if not, just make it anyway—it’s still delicious and refreshing!

Submitted by: Alicia J

Jello Variation

When making Jello, instead of putting in the cold water, use vanilla or plain yogurt instead. Then put into individual cups. Place into the refrigerator or freezer long enough for them to set, then let the children enjoy.

Magical Potion

Vanilla Ice Cream
½ c. water
1 pkg. Kool aid
½ c. sugar
1 liter Sprite
Mix water and sugar, and Kool Aid, then add Sprite. Place one scoop of vanilla ice cream into a cup. Pour some of the liquid mixture on top.

Ice Cream or Yogurt Sandwiches

Spread a layer of frozen yogurt over graham crackers (or use ice cream) and put into the freezer until snack time. Or use chocolate graham crackers and Cool Whip. Then wrap in Saran Wrap or put in freezer bags. Or you can use regular yogurt in mini ice cream cones and eat or freeze and eat. To freeze, poke a hole in egg cartons and stand cones in them.

Sun Baked Smores

Have children place one graham cracker sheet in a foil pie plate, sprinkle with chocolate chips, and miniature marshmallows. Cover the pie plate with tin foil, and label for each child. Place outside in a sunny hot place, check after 10 minutes. They are done when the sun has melted the chocolate and marshmallow. They are yummy!

Ziploc Bag Ice Cream

Mix in a small Ziploc bag:
2 Tbsp sugar
1 c. Half –n- Half cream
½ tsp vanilla
Seal and then put in a large Ziploc bag that is half full of ice with ¼ c. rock salt mixed in. Shake the bag for 5 – 10 min. or until ice cream is frozen.

Submitted by April