Kitchen Krafts: Summer Treats

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    Summer Treats

    Strawberry Sandwiches

    Assemble the ingredients for your choice of the sandwiches here, or mix and match to create your own.

    Sandwich A

    shortcake, sliced in half

    cream cheese

    caramel topping

    fresh strawberries, sliced

    Sandwich B

    2 slices of bread, cut into circles with a cookie cutter

    marshmallow creme

    candy sprinkles

    strawberry jam

    Sandwich C

    hamburger bun

    whipped topping

    vanilla pudding

    frozen strawberries, thawed

    Crumbly Peanut-Butter Ice Cream

    1 package peanut-butter creme cookies, crushed

    2 tablespoons sugar

    4 tablespoons margarine, melted

    1/2 gallon (1.9 liters) vanilla ice cream, softened

    1/2 cup creamy peanut butter

    1 container (8 ounces/227 g) frozen whipped topping, thawed

    1 teaspoon vanilla

    Optional garnishes: candy sprinkles, crumbled peanut-butter-cup candy, or whipped topping and maraschino cherries

    1. 1.

      Combine the cookie crumbs, sugar, and margarine. Press half of the mixture into a 9″ x 13″ (23 cm x 33 cm) pan.

    2. 2.

      Spread the ice cream over the crumbs.

    3. 3.

      Fold the peanut butter into the whipped topping; it will be lumpy. Spread the mixture over the ice cream.

    4. 4.

      Top with the remaining crumbs and freeze for several hours.

    5. 5.

      Serve with your choice of garnish (optional).

    Fruit Tacos

    1/2 cup shredded coconut

    1 cup fresh strawberries, sliced

    1/2 cup seedless grapes, halved

    1 apple, cored and chopped

    1 banana, peeled and sliced

    6–8 taco shells

    2/3 cup vanilla yogurt

    1. 1.

      Sprinkle coconut on a baking sheet. Toast in a 350° F (175° c) oven for 6–10 minutes, turning often.

    2. 2.

      In a bowl, stir all the fruits together except the coconut.

    3. 3.

      Fill each taco shell 2/3 full with fruit, top with yogurt, then sprinkle with toasted coconut.