16011 easy kool sherbet pleaser Recipes

pineapple juice, pineapple sherbet, lemon-lime flavored carbonated beverage

graham cracker crust, cool whip, raspberry sherbet (you can also use orange, lime, or your favorite kind)

orange sherbet (can use lime as well), pineapple juice, up soda , soda

lemon sherbet, softened, cold milk, frozen fruit , such as peaches,blueberries or raspberries

angel food cake, store bought (12x5 inch), sherbet, any flavor

orange sherbet or flavor of your choice, softened, frozen sweetened raspberries, thawed, ripe bananas, mashed

raspberry sherbet, softened, heavy whipping cream, sugar, oreo cookies, chopped slivered almonds, toasted, oreo cookies , optional

butter, melted, crisp rice cereal, finely crushed, brown sugar, sugar, vanilla extract, pineapple , raspberry and lime sherbet

prepared angel food cake (8 to 10 oz), raspberry sherbet, reduced-sugar raspberry preserves, warmed, fresh raspberries , optional

raspberry , orange and lime sherbet, vanilla ice cream, softened, divided, chopped pecans, divided, semisweet chocolate chips, divided, heavy whipping cream , whipped, fresh raspberries, raspberries and orange and lime slices, optional

prepared chili (use your favorite recipe for this ), tortilla chips, shredded cheddar cheese (or to taste), salsa , to taste, prepared guacamole, to taste (i use my own easy guacamole really easy and good creamy guacamole for this), sour cream (i use lots!)

sherbet (lemon, lime, orange or your favorite-soften 3/4 of the pint of ), instant tea powder, sugar (not needed if the tea is sweetened), milk, lemon slices or lime slices or orange slice, mint sprig

sherbet, softened (any flavor ), almond extract, white cake mix, sweetened flaked coconut

lime or raspberry sherbet, softened, ginger ale, lemon-lime soda, grapefruit or citrus soda

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.