recipe archive
Homemade Pizza
sent in by Tayler from Michigan
Ingredients
pizza sauce
wheat bread
cheese
pepperoni
speadable butter
Directions
- Spread butter on both sides of the bread.
- Spread the pizza sauce on one side of the bread.
- Spread the cheese and pepperoni on top of the sauce.
- Bake in a 350° oven for about 5 minutes.
Lemon Slice Supreme
sent in by Kristen from Ohio
Ingredients
1 cup soy sauce
1 cup blue flower-shaped sprinkles
1 lemon
Directions
- Peel the lemon and cut it into small pieces.
- Microwave the soy sauce for 1 minute.
- Put the lemon pieces in the soy sauce until covered.
- Sprinkle the sprinkles onto the lemon pieces
- Enjoy!
Pancakes with Lemon-Chocolate Topping
sent in by Chloe from Connecticut
Ingredients
1 cup melted chocolate
1/4 cup brown sugar
1/4 cup whtie sugar
10 cooked pancakes
1 teaspoon lemon juice
1 cup of lemon slices (thin, with the peel cut off
Directions
- Spread the melted chocolate on a pancake.
- Spread the white sugar on the chocolate.
- Mix the lemon juice in the brown sugar.
- Spread the brown sugar on top of the chocolate.
- Decorate with the lemon slices.
Lemonade Soda
sent in by Alyssa from Tampa
Ingredients
lemonade mix
fresh mint
orange soda
orange juice (fresh-squeezed, just a few drops)
Directions
- Make a cup of lemonade according to the directions on the mix.
- Add a quarter of a cup of the orange soda to the lemonade.
- Add a few drops of the fresh-squeezed orange.
- Add the mint.
- Delicious!
Amazing Waffles
sent in by Brad from Arizona
Ingredients
2 toaster waffles
honey
maple syrup
peanut butter
4 strawberries
confectioner's sugar
cinammon
whipped cream
chocolate syrup
Directions
- Toast the waffles in the toaster.
- After the waffles are toasted, spread peanut butter on one of the waffles, then spread honey on top of the peanut butter.
- Pour some maple syrup on the other waffle, then put whipped cream on top of the syrup.
- Put both waffles together to form a sandwich.
- Sprinkle some cinnamon and confectioner's sugar on top of the waffle sandwich.
- Add whipped cream to the top of the sandwich.
- Slice the strawberries and set them gently down into the whipped cream
- Drizzle a little bit of chocolate syrup on top.
- Enjoy!
Lemon Corn Bread
sent in by Nailea from Florida
Ingredients
1 package of corn bread mix
3 large lemons
Directions
- Prepare the corn bread according to the instructions on the package.
- After taking the corn bread out of the oven, squeeze the lemons over the corn bread.
- Use a knife to spread the squeezed lemon juice evenly over the top of the corn bread.
Lemon-Coconut Squares
sent in by Ariana from California
Ingredients
1 cup sifted all-purpose flour
1/4 cup confectioner's sugar
1/2 cup melted butter
1 cup sugar
1/2 teaspoon double-acting baking powder
2 eggs, slightly beaten
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1/2 cup flaked coconut
Directions
- Preheat oven to 350°.
- Sift together the flour and confectioner's sugar.
- Add the butter and stir until well mixed.
- Press the mixture into an 8x8 greased baking dish to form the crust and bake for 20 minutes.
- Meanwhile, combine the sugar, baking powder, eggs, lemon juice, lemon peel, and coconut flakes.
- When the crust comes out of the oven, pour the lemon mixture into the warm crust and bake an additional 25 minutes.
- Chill before serving. Cut into 2-inch squares and sprinkle with confectioner's sugar.
Lemon Slushy
sent in by Jacki from Florida
Ingredients
5 lemons
1 cup of sugar
2 cups of water
2 cups of ice
Directions
- Squeeze the juice from the lemons.
- Mix the lemon juice, water, and sugar in a pitcher.
- Put the ice in a blender and blend it about 20 seconds until the ice is chopped into small chips.
- Pour the ice chips into the pitcher and stir.
Frozen Yogurt Sandwiches
sent in by Kelsie from Washington
Ingredients
2 cups of lowfat yogurt
1 cup of sugar
1 cup of lowfat buttermilk
2 tablespoons of lemon juice
grated zest of 1 lemon
16 lowfat graham crackers, broken in half
shredded coconut (optional)
Directions
- In a large bowl, whisk together the yogurt, sugar, buttermilk, lemon juice, and lemon zest.
- Transfer to a small bowl and freeze for 1-1/2 hours, until the mixture starts to thicken.
- Scoop out about 1/4 cup of the semi-frozen mixture and press it between two graham cracker squares. Wrap each sandwich in waxed paper and place in the freezer. (Optional: Before wrapping in wax paper, dip all four edges of the sandwich in the shredded coconut.)
- Repeat Step 3 until you've formed 8 sandwiches.
- Freeze the sandwiches for 30 minutes or until firm.
- Dig in!
Lemonade
sent in by Courtney from Florida
Ingredients
2 cups of water
3/4 to 1 cup of sugar
4 large lemons
Directions
- Combine the water and sugar in a medium saucepan. Bring to a boil over high heat, stirring to dissolve the sugar.
- Roll the lemon on the counter with the palms of your hands, pressing down hard with one hand on top of the other.
- Cut the lemons in half and juice the lemons.
- Remove the sugar syrup from the heat and sir in the lemon juice. (This is the lemonade syrup.)
- Set aside the lemonade syrup to cool completely. (You can store the lemonade syrup in a covered container in the refrigerator for up to one week.)
- Place 1/4 cup of the lemonade syrup in a glass, add some ice cubes, and fill the glass with water or seltzer.
Lemonade Bread
sent in by Bradley from Florida
Ingredients
1/2 cup Crisco
1 cup granulated sugar
2 eggs
1/4 cup milk
1/4 cup lemonade concentrate
1/3 cup lemonade concentrate
1-1/2 cups all-purpose flour
2 teaspoons baking powder
Directions
- In a large bowl, cream together the Crisco, sugar, and eggs.
- Add the milk and the 1/4-cup of lemonade concentrate.
- In a separate bowl, sift together the flour and baking powder.
- Add the dry ingredients to the wet ingredients and pour the mixture into a loaf pan.
- Bake at 350°F for 60 minutes.
- Allow the loaf to cool, then pour the 1/3-cup of lemonade concentrate over the bread.
Yumolicious Strawberry Lemonade
sent in by Jett Rayne from Washington
Ingredients
4 lemons
1-1/2 cups of sugar
4 cups of cold water
10 ice cubes
3 sprigs of mint
half a small bag of frozen strawberries
Directions
- Squeeze the juice out of the lemons and pour the juice into a medium pitcher.
- Add the mint, sugar, strawberries, water, and ice cubes to the lemon juice.
- Stir.
- Serve ice cold in glasses.
Mango-Orange Smoothie
sent in by Zoe from Texas
Ingredients
1 mango
1 orange
1 cup of low-fat yogurt
a wedge of lemon
Directions
- Peel the mango and the orange.
- Cut the mango and the orange into chunks.
- Put the mango, orange, and yogurt in a blender and blend.
- Pour the smoothie into a tall glass and put the wedge of lemon on the edge of the glass.
- Enjoy!
Go-Gurt® Smoothie (with a Twist)
sent in by Adam from Massachusetts
Ingredients
1 apple
2 bananas
1 Go-Gurt® portable yogurt
1 cup of honey
a squirt of fresh lemon juice
(Okay, Adam's version of the recipe didn't include the squirt of lemon juice, but we couldn't resist adding it. It's delicious!)
Directions
- Place the apple in a blender and blend.
- Add the bananas and blend.
- Add the Go-Gurt® and the honey and blend.
- Squirt in a bit of lemon juice for a zesty taste.
- Pour into a glass and enjoy!
Zesty Lemon Squares
Ingredients
1-1/2 sticks of butter, softened
1/2 cup of confectioners' sugar
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons sugar
(Note: Rub the outside of an unpeeled lemon against a cheese grater: That's how you get lemon zest.)
Directions
- In a large bowl, cream together the butter and the confectioners' sugar.
- Mix the flour and the salt together in another bowl, then add this to the butter mixture.
- Add in the vanilla and the lemon zest and mix well.
- Gather up the dough into a ball and wrap it in wax paper. Put the wrapped ball in the refrigerator for four hours.
- Take the dough out of the refrigerator and let it sit while the oven is preheating. (Turn the oven on to 325° F.)
- Press the dough into an 8-inch-square pan. Sprinkle it with the sugar.
- Bake about 20 minutes, just until the edges of the dough start to turn a light brown.
- Remove the pan from the oven and let it cool.
- Cut into 2 x 2-inch squares.
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