Lemonade
Print RecipeIngredients
- 6 c cold water
- 2 c lemon juice
- 1 c sugar
Instructions
1
Dissolve sugar in 1 c of warm water. Add the lemon juice and the remaining 5 c of cold water. Refrigerate.
Strawberry Whipped Sensation
Print RecipeIngredients
- 4 c strawberries
- 1 14oz can sweetened condensed milk
- ¼ c lemon juice
- 8 oz Cool Whip
- 8 Oreos
- 1 T butter
Instructions
1
Line a loaf pan with foil. Mash 2 c of strawberries. Stir in sweetened condensed milk, lemon juice, and 2 c of Cool Whip; pour into pan. Chop Oreos and mix them with melted butter, then press them into top of mixture in pan. Cover and freeze at least 6 hours.
2
Invert onto plate. Remove foil and frost with remaining Cool Whip. Slice the remaining strawberries and put them on top to serve.
Greek Lamb Meatballs with Creamy Dill Dipping Sauce
Print RecipeIngredients
- 1 lemon
- 2 tablespoon fresh dill; chopped
- 1/2 cup mayonnaise
- 1 teaspoon kosher salt
- 1/2 tsps pepper
- 1 lb ground lamb
- 2 tsps oregano
- 2 tablespoon olive oil
Instructions
1
Finely grate the zest of 1 medium lemon into a large bowl and set aside. Juice the lemon and add 1 1/2 tablespoons of the juice to a small bowl. Finely chop 2 tablespoons fresh dill and add to the bowl. Add 1/2 cup mayonnaise, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl and whisk to combine. Refrigerate until ready to use.
2
Add 1 pound ground lamb, 2 teaspoons dried oregano, remaining 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper to the bowl of lemon zest. Work the mixture together with your hands until all the ingredients are evenly combined. Do not overwork.
3
Line a rimmed baking sheet with aluminum foil. Form the meat mixture into 18 (1 1/2-inch) meatballs (about 2 tablespoons each) and place on the baking sheet.
4
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to make sure the pan is not crowded, add the meatballs and cook, turning every minute, until browned all over and cooked through, about 15 minutes total.
5
Serve with the sauce.
Notes
Make ahead: The meatballs can be formed and refrigerated up to 2 days in advance. The sauce can be made up to 3 days in advance.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Shrimp Pasta Salad
Print RecipeIngredients
- 8 oz small pasta shells
- 1 lb shrimp, peeled and deveined; chopped
- 1 cup frozen peas
- 4 green onions; chopped
- 1/4 cup fresh parsley; minced
- 1 cup mayonnaise
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 2 tablespoon fresh dill
- 1/2 teaspoon Salt
- 1/4 teaspoon white pepper
Instructions
1
Cook pasta according to package directions. Drain; rinse with cold water and drain again.
2
In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
Strawberry Cheesecake Lush
Print RecipeIngredients
- 1 package Golden Oreos (36 cookies)
- 6 tablespoons butter, melted
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 1 (16-ounce) container Cool Whip, divided
- 2 packages (3.4 ounce each) instant cheesecake pudding mix
- 3 cups milk
- 3½ cups sliced strawberries
Instructions
1
Crush the entire package of Oreos. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.
2
Beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
3
For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
4
Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.
5
Keep refrigerated until ready to serve.
Notes
Source: https://kitchenmeetsgirl.com/strawberry-cheesecake-lush/
Creamy Strawberry Crepes
Print RecipeIngredients
- 3 eggs
- 1/2 cup milk
- 1/2 cup water
- 3 tablespoons butter melted
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 8 oz cream cheese; softened
- 1 1/4 cups sifted confectioners’ sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream whipped
- 4 cups sliced strawberries
Instructions
1
Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
3
Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
4
To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Notes
Source: http://m.allrecipes.com/recipe/143886/creamy-strawberry