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August Recipes



1 1/4 Cups Fresh Squeezed Lemon Juice

5       Cups Cold Water

1 1/4 Cups Sugar

2       Lemons (thinly sliced)


Combine lemon juice, water and sugar into a large pitcher and stir until sugar is completely dissolved. Dump the lemon slices into the pitcher. Top with ice to keep it cold. 

Serves 8.



3       Cups Water

2       Cups Pineapple Juice

1 1/2 Cups Guava Nectar  

2       Tbsp. Orange Juice

1/2    Cup Apple Juice

1/2    Cup Mango Nectar

2       Tbsp. Apricot Nectar

6       Tbsp Granulated Sugar

1/4    tsp. Red Food Color (optional)

Combine all of the ingredients into a 64 ounce pitcher and whisk together until sugar is dissolved. Refrigerate until cold. Serve with ice if desired. This tastes best cold. 

Serves 10



3  Tbsp. Water

3  Tbsp. Sugar

1  tsp. Coconut Extract 

3  Drops Blue Food Coloring

2  (12 oz.) Cans Sprite or 7 Up

4  Swedish Fish (for garnish)

In a small microwave-safe bowl combine water and sugar. Heat in microwave for about 1 minute. Stir until sugar is completely dissolved. Pour the sugar mixture into a pitcher. Add coconut extract, food coloring and soda. Stir to combine.   Serve over ice, add 1 Swedish fish per glass.  

Serves 4


1   lb. Ground Beef

1   Envelope Taco Seasoning

1   Can (16 oz.) Refried Beans

6   Flour Tortillas (12 inches, warmed)

1   Cup Shredded Colby-Monterey Jack Cheese

4   tsp. Canola Oil

Sour Cream and Salsa (for serving)

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2 to 3 minutes or until heated through. 

Spoon about 1/3 cup of beans off-center of each warmed tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.

In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Makes 6 servings.


16     Whole Graham Crackers (crushed)

3/4    Cup Butter (melted) 

1/2    Cup White Sugar  

4 1/2 Cups Mini Marshmallows

1/4    Cup Milk

1       Pint Heavy Cream

1/3    Cup White Sugar

6       Large Fresh Peaches (peeled, pitted and sliced)

Combine the graham cracker crumbs, melted butter and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of mixture for the topping. Press remaining mixture in the bottom of a 9x13 inch baking dish. Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.

Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.

Spread 1/2 of the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.



2 Boxes (3.5 oz. each) Instant Vanilla Pudding

3 Cups Milk

1 Tub (8 oz.) Cool Whip Topping


1/3 Cup Cocoa

1 Cup Sugar

1/4 Cup Milk

1 Stick Butter

1 tsp. Vanilla

Prepare the filling by combining the pudding mix and the milk. Beat till mixed and creamy smooth. Stir in the cool whip.
Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/2 of the filling mixture on top of crackers. Repeat with another layer of crackers, cover with remaining filling. Cover with a last layer of graham crackers.
To make the topping, bring cocoa, milk and sugar to a rolling boil. Let topping boil for one minute, stirring frequently. Remove from heat and cool 1 minute.
Add butter and vanilla to topping and stir butter is melted. Pour chocolate topping over graham crackers and refrigerate overnight. Serves 12.


1/2 Cup Apricot Preserves

1 tsp. Lemon Zest

5 Tbsp. Lemon Juice (divided)

2 Tbsp. Dijon Mustard

2 tsp. Fresh Rosemary (finely chopped)

1 Tbsp. Olive Oil (plus more for rubbing)

1 Tbsp. Prepared Horseradish (drained)

Salt and Pepper

1 Shallot (thinly sliced)

1 (1 1/4 lb.) Pork Tenderloin

2 Gala Apples (cored)

8 Wooden Skewers (soaked for 30 minutes)

Heat grill to medium-high heat. In a small bowl, whisk together the apricot preserves, lemon zest and 3 Tbsp. lemon juice, mustard and rosemary. Reserve all but 2 Tbsp. of the glaze.

In a large bowl whisk together the oil, horseradish, the 2 Tbsp. glaze, remaining 2 Tbsp. lemon juice and 1/4 tsp. salt and pepper. Add the shallot; toss to coat.

Cut the pork tenderloin into 1 inch pieces. Cut each apple into 8 wedges, then cut each wedge in half, crosswise. Thread the pork and apples onto 8 (8 inch) wooden skewers. Rub with oil and season each with 1/4 tsp. salt and pepper.
Grill the skewers, turning occasionally, for 3 minutes. Brush with glaze and continue grilling, turning and brushing with glaze for 3 minutes more or until done. Serve with reserved glaze for dipping. Serves 4.