Courier Cookbook: Summer Treats

Summertime is the time for summer treats!

BERRY PEPPERS

Submitted by Biff Warren

Adapted from the Creighton, Nebraska swimming pool menu circa 1965

Ingredients:

1 bottle of Dr Pepper

1 bottle of Nehi Strawberry pop (substitute Fanta, Shasta, or Crush, if necessary)

Directions:

In a disposable cup (wax paper cup preferred), mix equal parts Dr Pepper and Nehi Strawberry pop, leaving at least 1 inch at the top of the cup as the Berry Pepper will expand when frozen.

Freeze overnight.

Eating Directions:

For best results, warm it up briefly in your hands, then squeeze gently from the bottom of the cup until you can grasp the top of the Berry Pepper between your fingers. Then flip the Berry Pepper upside down in the cup. Most of the syrup will have sunk to the bottom during freezing. Eat like a snow cone, as the syrup will gradually sink to the bottom again.

History:

Berry Peppers were discovered in Creighton, Nebraska, in 1965, at the Creighton Swimming Pool.

EASY STRAWBERRY PARFAIT

Adapted from This Little Home of Mine

"Nothing quite says summer like strawberries."

Ingredients:

1 package instant vanilla pudding

1 container of Cool Whip

8 oz. whipped cream cheese

1 pint sliced strawberries and/or other fruits

1 sleeve of crushed graham crackers (or granola or favorite cereal)

Directions:

-Prepare the vanilla pudding.

-Whip the Cool Whip and the cream cheese together, and then mix them together with the pudding.

-Layer in a square or rectangular cake pan or in a parfait glass: creamy mixture, crushed graham crackers, sliced strawberries – Repeat. End with strawberries.

-Refrigerate.

BALSAMIC GLAZED FRUIT

"This recipe amps up the common fruit salad. Great as a topping or just enjoy!"

Ingredients:

Ice cream (any flavor), optional

Fruit (strawberries, blueberries, melons, grapes, raspberries, pineapple, etc.)

Balsamic glaze or

2 Tbsp. balsamic vinegar

2 Tbsp. honey

2 Tbsp. sugar

Mint sprigs for garnish

Directions:

-Mix together the vinegar, honey and sugar if not using a ready-made balsamic glaze

-Drizzle over the fruit and lightly mix to coat.

-Let stand for 5 minutes.

-Pour over ice cream or cake or eat alone. Garnish with mint sprigs.

Delicious!

Next week, the Courier Cookbook will feature macaroni salad and coleslaw. Send your favorite recipes to [email protected].