Blueberry Salad or Gelatin Mold

Servings:
2 (3 ounce) packages raspberry flavored gelatin mix
2 cups hot water
1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract

Prep Time:
10 Minutes
Ready In:
1 Hour

This is a dessert 'salad' and you can also change it around to your specified taste.

Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.

Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

Servings Per Recipe: 15

English Trifle

Ingredients

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries

It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Servings Per Recipe: 14

Strawberry Avocado Salad

Ingredients

2 tablespoons white sugar (I cut back some on the sugar, but that is my preference)
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens (I've also made this with spinich)
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans (try toasting these in a pan for more crunch and flavor!)

Prep Time:
15 Minutes
Ready In:
15 Minutes

In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Servings Per Recipe: 2

Chicken Berry Salad

Again, you can never go wrong with berries. So good and good for you too.

1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans

Prep Time:
20 Minutes
Cook Time:
15 Minutes
Ready In:
35 Minutes

This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing. This is my favorite summer salad - Very pretty for a luncheon and very tasty!

In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.

Preheat the grill for high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.
Servings Per Recipe: 6

Perfect Berry Shortcakes

I was searching for a great shortcake recipe, and this turned out perfectly. I like to add a mix of berries rather than just strawberries...but then, I do love my berries!

For shortcakes:
2 cups all-purpose bleached flour
1/2 teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1 egg white (optional)
1/2 cup cold half-and-half
To assemble:
1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
7 tablespoons sugar, divided
1 cup chilled heavy cream
1 teaspoon vanilla extract

Perfect Berry Shortcakes

You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe yields a simple, foolproof biscuit that's crisp yet delicate.

Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Note: Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Servings Per Recipe: 6

Strawberry Cream Roll

I've make this cake many times before. It's wonderful and quite attractive on a plate. You could add a dollop of fresh whipped cream to the serving.

Servings:
3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar


Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.

Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.

Servings Per Recipe 15

Bookbinder's Fabulous Cheesecake

Very good, and simple to make!

Ingredients
2 tablespoons graham cracker crumbs
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 eggs
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
2/3 cup apricot preserves
2 tablespoons water
4 cups fresh strawberries

Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs.
Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan.
Bake in a preheated 325 degrees F (165 degrees C) for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon preserves mixture over strawberries. Chill.
Servings Per Recipe 12

Neopolitan Bundt Cake

Serves: 8
Neapolitan Bundt Cake

1 (18.25 ounce) package white cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1 teaspoon strawberry extract (add 1/2 tsp. more for more pronounced flavor, or 1/8 cup strawberry jam)
1/4 cup chocolate syrup (I added some additional chocolate milk powder)
3 drops red food coloring
2/3 cup confectioners' sugar
3 tablespoons chocolate syrup

Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!

Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).

Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.

Remove from pan and drizzle chocolate glaze over the top.

To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Consider adding some vanilla, and some melted semi-sweet chocolate. Drizzle over top of the bundt cake.

Strawberry Bread

Strawberry Bread

2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans

This is wonderful hot or cold, for breakfast or a dessert. Great for the spring!

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Leek, Potato & Gruyère Frittata

Leek, Potato & Gruyère Frittata

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A mandoline makes fast work of creating thin, uniform potato slices for this frittata, which is cooked in our specially designed pan.

Ingredients:
3 Tbs. unsalted butter
6 oz. small red potatoes, sliced 1/8 inch thick
Salt and freshly ground pepper, to taste
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 Tbs. heavy cream
2 oz. Gruyère cheese, shredded
1 Tbs. finely chopped fresh flat-leaf parsley

Directions:

In the deep half of an 8-inch frittata pan over medium-high heat, melt 1 Tbs. of the butter. Add the potatoes, salt and pepper, cover with the shallow pan and cook, flipping the potatoes occasionally, until tender and browned, about 8 minutes. Transfer to a bowl. In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leeks, salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a separate bowl. In another bowl, whisk together the eggs and cream. Stir in the cheese, parsley, potatoes, salt, pepper and all but 2 Tbs. of the leeks. In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath. Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved leeks. Serves 4 to 6.

Williams-Sonoma Kitchen.

Tuscan Herb Rub

3 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp ground black pepper

1 Tbsp dried basil

1½ tsp ground thyme

Combine all ingredients until well blended.

Store tightly covered until ready for use.

Rub or pat on chicken, pork, beef or lamb just before cooking or up to 5 hours in advance.

Honey-Bourbon Salmon

Ingredients
1 pound salmon

Ingredients for Marinade

3/4 cup bourbon
2 Tablespoons honey
1/2 teaspoon ginger
1/2 cup brown sugar
2 teaspoons soy sauce
Pepper to taste

Combine marinade ingredients and pour over salmon; soak for 1 hour. Spray grill with non-stick spray. Grill salmon for 2 minutes on each side.

Recipe from former IL. Governor Ryan

Orange-Bourbon BBQ Chicken

INGREDIENTS

1 tablespoon(s) olive oil
1 small onion, minced
1 1/2 cup(s) ketchup
1/2 cup(s) orange marmalade
1/3 cup(s)bourbon
1/4 cup(s) cider vinegar
1 tablespoon(s) hot pepper sauce
2 teaspoon(s) dry mustard
2 teaspoon(s) Worcestershire sauce
1 teaspoon(s) freshly ground pepper
3 1/2 pound(s) chicken parts
1/4 teaspoon(s) salt

DIRECTIONS
In medium saucepan, sauté onion in oil over medium heat until translucent, about 3 minutes. Add ketchup, marmalade, bourbon, vinegar, hot pepper sauce, dry mustard, Worcestershire sauce, and 1/2 teaspoon of the pepper. Bring to a boil. Reduce heat and simmer, stirring often, until thickened, about 30 minutes. Remove from heat and cool. Yield: 2 1/4 cups.

Prepare a medium-hot fire in a charcoal or gas grill. Remove excess fat from chicken. Sprinkle chicken with salt and remaining pepper. Grill chicken covered, turning occasionally, 25 minutes. Set aside 1 cup sauce to serve with chicken. Brush chicken with sauce and cook 10 to 15 minutes, turning and continuing to brush with sauce until chicken is cooked through and juices run clear. Reheat reserved sauce and serve with chicken.

Chicken Provencal

1 whole chicken, cut up, or several breasts, bone-in, skin on

1/3 c. all-purpose flour

1 tsp paprika

1 tsp dried basil

1/2 tsp salt

1/2 tsp oregano

1/4 tsp freshly ground black pepper

1/4 tsp dried marjoram

3 Tbsp oil

16 pitted ripe olives

6-8 carrots, cut into fourths

1 onion, quartered

4-6 medium potatoes, quartered

1 c. chicken broth

1 Tbsp cornstarch

1 Tbsp cold water

Cut up chicken. Mix flour, paprika, basil, salt, oregano, pepper and marjoram. Coat chicken with flour mixture. Heat oil in a large skillet. Brown chicken on all sides. Add olives, carrots and potatoes. Pour chicken broth over vegetables and chicken. Cover and cook until chicken is done and vegetables are tender, about 45 minutes. Remove chicken and vegetables; keep warm. Mix cornstarch and water. Stir into liquid. Heat to boiling, stirring constantly, until thickened. Serve sauce with chicken.

Beaufort Stew

Enough of the following to serve all guests:

Shrimp

Corn on the cob

New potatoes

Smoked sausage

1 medium onion

In a large pot bring water to boil. Add the onion. Cook 5 minutes. Add the potatoes and cook 4-5 minutes. Add the corn and smoked sausage and cook 7-8 minutes. Add the shrimp and cook about 5 minutes.

Drain water. Put all ingredients in a large bowl, or on paper in the center of the table. Let everyone get what they want.

Black Pepper Shrimp

3 pounds fresh shrimp, unpeeled
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper Preheat oven to 450 degrees F.

Rinse the shrimp, and place in a shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again.

Serve shrimp with warm bread and salad.

T's White BBQ Sauce for Chicken

WHITE BBQ SAUCE

1 1/2 cup mayonnaise
1/3 cup cider vinegar
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons freshly ground pepper
2 tablespoons white wine Worcestershire sauce
1 teaspoon salt

Mix all ingredients in a bowl until smooth.
Baste on chicken while grilling.

Miss Rebecca's Southern Pecan Pie

Miss Rebecca was an elderly lady who was my neighbor in Georgia. She was a sweet little thing. T

1 deep dish pie shell
1 1/4 c. sugar
1/2 c. light corn syrup
1/4 c. butter
3 eggs, beaten until light
1 c. pecans, chopped

Combine sugar, light corn syrup and butter in a sauce pan. Bring to a boil.
Combine eggs and pecans. Slowly add hot syrup. Pour into a pie shell.

Bake at 375 for about 50 minutes for large pie.

Easy Shrimp Chowder

From Southern Living and a Southern guy named T

Ingredients
2 tablespoons butter or margarine

1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled*
1 cup (4 ounces) shredded Monterey Jack cheese

Garnish: chopped fresh parsley
Oyster crackers (optional)
Preparation
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

Yield
Makes 12 cups

Peppermint Meringue Cookies

PREP TIME 20 Min

COOK TIME 1 Hr 30 Min

READY IN 5 Hrs

SERVINGS Original recipe yield: 4 dozen

INGREDIENTS

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup white sugar

2 peppermint candy canes, crushed

DIRECTIONS: Preheat oven to 225 degrees F. Line 2 cookie sheets with foil.In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Cook: Judith

Cranberry Crunch Cake

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 cup cranberries (whole, not cut up)
1 1/2 cups miniature marshmallows
1/2 cup light brown sugar
1/2 cup chopped pecans
2 tablespoons melted butter

In large mixing bowl, cream butter and sugar. Add eggs; beat until well combined. In separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in greased 13 in. x 9 in. baking pan. Top marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350 degrees for 30 minutes. Yield: 12-15 servings {The marshmallows melt and seep through the cake, making it moist and very tasty. It is great for brunch, or just with a cup of coffee! Tastes absolutely great shortly after it cools because it is crunchy. It isn't as crunchy the next day but still GOOD!
Cook: Robin

Neiman Marcus Bars

Here is an easy dessert recipe that is sure to please!

Preheat oven to 350.

The base
Mix with spoon:

1 box Duncan Hines Yellow Butter Cake Mix
1 stick butter, melted
1 t. vanilla extract
1 egg

Mix together and pat into a greased 9 x 13 pan.

Topping:

1 brick cream cheese
1 box confectioner's sugar/powdered sugar
2 eggs
1/4-1/2 t. real lemon extract

Cream all together, and pour over base layer. Bake for 35 minutes. Cool before cutting. Enjoy!

Potatoes Romanoff

3 large russet potatoes (2 lbs.), scrubbed and cut into quarters (don't peel)
2 cups small curd cottage cheese
1 cup sour cream
1 clove garlic, minced
1/4 cup finely chopped green onions
salt to taste
1 cup shredded sharp cheddar cheese
paprika (optional)
Cover potatoes with water. Bring to a boil. Cover and boil gently, 20 to 25 minutes, until tender. Drain and cool.Peel potatoes. Cut potatoes into 1/8 inch cubes in a large bowl. Add cottage cheese & sour cream. Add garlic, onions and salt to taste. Mix well.Spoon into shallow 2 to 2-1/2 qt casserole dish, or 8x12 inch oval glass pan. Spread evenly. Sprinkle with cheese to cover top (dust with paprika if desired).

Bake at 350° for 45 to 60 minutes until bubbly hot. Let stand 5 to 10 minutes.

Papa Marco's Eggplant Salad

I found this recipe 'hanging out' in the AELC...and I am not sure whose family this recipe belongs to. But the story was as interesting as the recipe. It was obviously made with love and tradition, and worth copying to this Blog:

A Favorite Dish

My father grew up in Romania, and one of his special memories was of the eggplant salad that his mother used to prepare. My father used to make it in our home, but he said it never quite tasted the same as when his mother made it. She used to use a freshly picked eggplant and cooked it on top of a woodburning stove until it was slightly burned on the outside and soft on the inside. My father said his mouth used to water when he smelled the burnt aroma of that lovely fresh eggplant, and that he could hardly wait for dinner to taste the sharp, smokey flavor. My father made it for us only on the holidays, cooking the eggplant on top of our gas stove, and I can remember when I was a child looking forward to tasting that delicious dish, just as my father did when I was a child.

Papa Marco's Eggplant Salad

Select a firm eggplant, purple in color, weighing about 1 1/4 pounds. Wash it and put it directly on top of an oven burner over a very low flame. As it starts to burn, turn it so that every part of it is blackened and softened by the flame. This should take about 45 minutes. While the eggplant is cooking, chop 1 small onion into small pieces and saute it in a frying pan in oil until it is light brown. When the eggplant is done, remove it to a dish to let it cool. Then peel off the skin and put the vegetable into a bowl. Add two tablespoons of vegetable oil, one tablespoon of apple cider vinegar, 1/4 teaspoon of salt, a sprinkling of red pepper, and the sauteed onions. Mash the mixture with a fork until it is smooth. Serve on a large platter on a base of lettuce leaves. Garnish with sliced tomatoes, radishes and green olives.
The soft, middle eastern bread called pita is excellent with this dish and can be used to scoop up the eggplant salad like a dip. I prefer to drink beer with this dish, but a chilled, very dry Greek or Romanian wine is a good accompaniment.

Lemonade Chicken

It's almost here... crockpot time! Here is a great, and easy chicken crockpot recipe!

4-6 pieces of chicken (breasts and legs) * I used only ckicken breasts.
1 (6 oz.) can frozen lemonade, thawed
2 tbsp. brown sugar
3 tbsp. ketchup
1 tbsp. vinegar
2 tbsp. cornstarch
2 tbsp. cold water

Arrange chicken pieces in slow cooker. Combine lemonade concentrate, brown sugar, ketchup, and vinegar; mix well. Pour lemonade mixture over chicken. Cover and cook on HIGH for 3-4 hours, or LOW for 6-8 hours. Remove chicken from crockpot, and cover to keep hot. Transfer liquid to a saucepan over medium-low heat. Skim fat; combine cornstarch and cold water, and add slowly to liquid, while stirring. When thickened, serve with chicken, along with hot cooked rice, and a vegetable. Serves 4-6. Enjoy! It tastes a lot like sweet and sour chicken!