2 cans (12 ounces each) frozen lemonade concentrate, thawed
2 packages (10 ounces each) frozen sweetened raspberries, partially thawed
2 - 4 Tablespoons sugar
2 liters club soda, chilled
ice cubes

In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4 1/2 quart container, combine raspberry mixture, club soda and ice cubes. Mix well. Serve immediately. Guaranteed refreshment on a sunny, June day!!

1 pkg. (12 oz.) Fettucine, uncooked (I use bowties)
1 1/4 cups light cream
1 Tbl. olive oil
1/3 cup prepared pesto
1 lb. boneless skinless chicken breasts, cut into
grated parmesan cheese (optional) thin strips
1 jar (7 oz.) roasted red pepper, drained and chopped

Cook pasta according to package directions, drain. Meanwhile in large skillet over medium heat, heat oil, add chicken. Cook, stirring frequently until chicken is thoroughly cooked, about 5 minutes. Add roasted red pepper; cook 1 minute. Add cream and simmer until thickened, about 3 minutes. Remove from heat and stir in pesto. Toss hot pasta and sauce; sprinkle with cheese if desired. 8 servings ( 1 cup pasta).

Personally, I prefer to make my own pesto sauce with fresh basil, the taste is much better and then I serve it as a dipping sauce with fresh Italian bread. This is a favorite at my house and a great company dish.

During the warm summer month's, when you don't want to turn on your oven!!

Prep-time: 5 minutes, Cook: 30 minutes

1/2 lb. ground beef or turkey
2 Tb balsamic vinegar
2 tsp Italian seasoning
1 c part skim ricotta cheese
4 uncooked lasagna noodles
14.5 oz can diced tomatoes w/onions
3/4 c water
1 c bell peppers, roasted and chopped
5 tsp pesto
1/2 c mozzarella-parmesan cheese blend

1. Cook meat in nonstick skillet until browned & crumbled.

2. Add vinegar and 1 tsp Italian seasoning.

3. Dollop ricotta cheese over meat. Top with broken noodles, to make one flat layer.

4. Pour tomatoes and peppers over noodles, making sure that noodles are completely covered.

5. Add water and sprinkle with 1 tsp Italian seasoning. Dollop half tsp. of pesto over top. Bring mixture to boil.

6. Cover, reduce heat and simmer 30 minutes.

7. Uncover and sprinkle with cheese.

8. Cover and let stand 2 minutes.

9. Cut into wedges to serve 4.

These are so good!!!

INGREDIENTS:
1/2 cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 1/2 ounces miniature marshmallows

DIRECTIONS:
1. In the lower pot of a double boiler, add water halfway to top and bring to a boil.

2. Reduce heat to a simmer.

3. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted.

4. Remove from heat.

5. Stir in coconut, walnuts, and marshmallows.

6. Pour mixture in buttered pan (9x13).

7. Refrigerate and cut into squares.

8. Store in the refrigerator

This scrumptious cake is a family favorite and it's great for the summer because it's a NO BAKE recipe! Enjoy!
1 Box of plain graham crackers
2 boxes of instant French vanilla pudding
3 C milk
8o.z. container of Cool Whip

Mix milk and pudding slightly. Fold in Cool Whip. Grease a 13 X 9 pan, line with graham crackers, end to end.

Cover with 1/2 the pudding mixture. Top with another layer of graham crackers and then with the rest of the pudding. Top with final layer of graham crackers.

Chocolate Topping: 1 squares of baking chocolate, melted, 11/2 cups of powdered sugar, 1t vanilla, 3T warm milk, 2T corn syrup. Beat well, gently spread on top. Chill 24 hours.