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Summer Recipes!

Hannah Williams, Reporter

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Summer is just around the corner! Most people love the feeling of finally getting out of school for the next three months, tanning, swimming, traveling or even staying at home. Here are a few recipes to get you started out on the fun!

 

Frozen Strawberry Lemonade

Directions

  • 150 grams ( 5.3 ounces) fresh strawberries hulled
  • 2 tablespoons freshly squeezed lemon juice
  • 60 ml (1/4 cup) water
  • 2 tablespoons granulated sugar more to taste
  • 200 grams (1½ cup) crushed ice
  • Optional:
  • pink sugar for rimming the glasses: sugar, red food coloring
  • fresh strawberries and/or lemon wedges to garnish

Instructions

  1. Prepare the pink sugar. Put some sugar in a ziplock bag and add a drop of red food coloring. Seal the bag and gently massage the sugar with your fingers until the color is mixed through.
  2. Run the cut side of a lemon wedge around the rim of a glass. Dip the rim into a small bowl of pink sugar and set aside. Repeat with the other glass.
  3. Put all the ingredients in a blender and blend until the desired consistency is reached. Taste for flavor and sweetness and adjust to your liking.
  4. Divide the frozen strawberry lemonade between the two glasses and garnish with a strawberry and/or lemon wedge.
  5. Serve right away and enjoy it!

 

3-Ingredient Creamy Coconut Ice Cream

 

Ingredients

  • 1 c. (8 oz.) whipping cream or heavy cream
  • 3/4 c. (6 oz.) cream of coconut
  • 1/2 c. sweetened flaked coconut

Directions

  1. Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Beat on high speed until stiff peaks form.
  2. Gently stir in the cream of coconut and sweetened coconut.
  3. Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight.

 

Watermelon Cupcakes

Ingredients

  • ¾ cup chocolate chips that are mini
  • Food coloring (red and yellow and green)
  • 3 cups of powdered sugar
  • 1 tsp of vanilla
  • 1 cup of butter
  • 3 tbsp of milk

 

Directions

  • Preheat oven and line muffin tins with paper liners.
  • Prepare batter according to box directions.
  • Add just a touch of yellow color and enough red to achieve watermelon pinkish color.
  • Fold in chocolate chips until distributed.
  • Fill liners 2/3 full and bake according to box directions for cupcakes.
  • Allow to cool completely.
  • Whip butter and vanilla for until fluffy.
  • Gradually add powdered sugar.
  • Add milk until you reach desired consistency.
  • Transfer to piping bag with round tip and frost each cupcake.

 

Rainbow Marshmallow Dream Bars

Ingredients

  • 10 tablespoons of butter, cubed
  • 16 cups of mini marshmallows plus 4 more cups for mixing in at the end and 14 cups of Fruity Pebbles
  • 1/2 teaspoon of kosher salt
  • Non stick cooking spray


Instructions

  1.  Line a 9×13 baking dish with foil and spray generously with non stick cooking spray.
  2. In a large cooking pot, melt butter gently over low flame.
  3. Once butter has melted, stir in 16 cups of mini marshmallows.
  4. Continue stirring marshmallows and butter over low heat until marshmallows have melted.
  5. Remove marshmallow mixture from heat and stir in Fruity Pebbles cereal and salt.
  6. Stir gently to combine.
  7. Stir in additional 4 cups of marshmallows reserving a handful to press on top of the bars.
  8. Transfer to baking dish, then top with remaining marshmallows.
  9. Use slightly damp hands to gently flatten.
  10. Let cool 30 minutes and cut into bars and enjoy.

Sand pudding cups

Ingredients

  • 1 package vanilla sandwich cookies (Golden Oreos)
  • 5 graham crackers
  • 2 small boxes Vanilla instant pudding mix
  • Milk (according to instant pudding recipe)
  • 8 oz package cream cheese, softened
  • 12 oz Cool Whip
  • 12 plastic cups (I used clear aqua-colored plastic cups for a beachy look)
  • 24 Teddy Grahams
  • 12 mini umbrellas
  • 12 jawbreakers or gumballs

Instructions

  1. Place cookies and graham crackers in blender and blend into crumbs. (Alternate: you can use the old-fashioned ziploc bag and rolling pin, but the blender is much faster!)
  2. Mix both boxes of vanilla instant pudding according to package directions. Blend in cream cheese then fold in Cool Whip (Alternate: you can make your own whipped cream too).
  3. Layer a small amount of cookie crumbs and a few spoonfuls of pudding (beginning and ending with cookie crumbs). Hint: I gently tapped each cups down on the counter after each layer to flatten.
  4. Chill in the refrigerator for at least 30 minutes.
  5. “Decorate” your sand pudding with mini umbrellas, teddy grahams, and a gumdrop beach ball before serving.

Icebox Summer Berry Blast

Ingredients

  • 19 oz graham crackers
  • 8 oz cream cheese, softened
  • 2 (3.4 oz) packages Vanilla Instant Pudding
  • 2-1/2 cups cold milk
  • 12 oz Cool whip (or homemade whipped cream)
  • 3 cups fresh strawberries, sliced
  • 1-1/2 cups fresh blueberries
  • 2 oz white chocolate chips

Instructions

 

1.Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.

  1. Gradually beat in milk.
  2. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
  3. Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom.
  4. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
  5. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
  6. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
  7. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
  8. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.

10.When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.

  1. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”

 

Nutella Cool Whip Popsicles

Ingredients

  • 1 cup milk (I used whole milk)
  • 1 cup cool whip, thawed (I used store bought but you can use homemade)
  • 1/4 cup Nutella (I used store bought but you can use homemade)

 

Instructions

  • In a mixer, combine the milk and cool whip.
  • Add in the nutella and whisk until smooth.Pour into mold and freeze for 6-10 hours.
  • When ready to serve, run the mold under warm water to loosen the pops.
  • If you just pull hard on the sticks they will come out without the popsicle!
  • Loosen them with the warm water to the point where they easily slide out of the molds.

Kid Friendly Patriotic Punch

Ingredients

3 different kid-friendly juices/drinks in red, white, and blue. Really, you can use ANY red, white, and blue drinks that you think will taste okay together. The catch is that all three need different sugar contents per ounce. And, the larger the sugar content difference, the better your drink will layer.

Instructions

  1. Start by filling the glass about 1/4-1/3 of the way up with the drink with the highest sugar content per serving (red in this case).
  2. Then, fill the cup FULL with ice.
  3. Pour the drink with the next highest sugar content (white in this case) very slowly over the ice. You’ll use the ice as a sort of buffer – pouring directly onto the ice with a very slow pour (small amount). If you just pour a whole bunch in quickly, the colors will combine.
  4. Repeat with the last layer (blue in this case)
  5. Snip the ends off of a Twizzlers candy and place in the drink for a straw. For some added fun, you could take some of the red, white, and blue Twizzlers PULL ‘N’ PEEL candy to add a little edible bow or tie to your straw.
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Summer Recipes!