Fizzy Limonada Suiza

1 can frozen limeade concentrate
1 can sweetened condensed milk
whole milk (enough to fill empty limeade can one time)
sparkling water/lemon-lime soda (more or less depending on how many servings you want)

Mix limeade concentrate, s.c. milk, and whole milk together. Freeze. (Sometimes I use my ice cream maker if I need it in a hurry.)

When ready to serve, either scoop the frozen limonada into individual glasses, or fill a punch bowl with the entire amount. Pour sparkling water or soda into each glass or into the punch bowl. Either mix together until slushy, or serve as a "float."
**You can stretch the recipe by adding more milk or using more bottles of soda.

*cafejohnsoniarecipes.blogspot.com

Strawberry Sorbet

1 cup water1
1/4 cups granulated sugar
16 oz. (or a little more) strawberries
juice of 2 lemons
tiny pinch of salt

Place water and sugar in a small pan and bring to a boil. Cook for 1 minute while stirring to make sure sugar dissolves. Set aside to cool slightly.

Puree the strawberries, lemon juice, the tiny pinch of salt, and the cooled syrup in a blender or food processor.

If desired, strain the puree through a fine mesh strainer. Chill the puree until very cold and freeze in an ice cream maker according to the manufacturer directions.

Alternatively, freeze the puree in a large, flat container, or bowl. Stir every couple of hours with a whisk or fork until the mixture is frozen enough to scoop.

Makes approximately 1 to 1 1/2 quarts.

*cafejohnsoniarecipes.blogspot.com

Lisa's Apple Dip

8 oz softened cream cheese
¼ cup sugar
½ cup brown sugar
1 teaspoon vanilla
1 bag skor chips

Mix and eat with dipped fruit.

*Lindsey Jensen Recipe

Layne's Ice Cream Fudge

1 stick of butter
1 can sweetened condensed milk
1 bag chocolate chips

Melt chocolate chips in microwave for 1 min and
stir, melt again for another 30 sec and stir
some more
Mix chocolate with the butter and milk
Voila!

White's BBQ Sauce

¾ cup packed brown sugar
1 to 2 tablespoons ground black pepper
11 ¼ oz package chili seasoning
2 teaspoons dry mustard
1 teaspoon powdered ginger
½ teaspoon ground allspice
¼ teaspoon ground red pepper
¼ teaspoon ground mace
1 cup distilled vinegar
¼ cup molasses
¼ cup water
1 32oz bottle ketchup
1-3 teaspoons liquid smoke

In a large saucepan, combine brown sugar, black pepper, chili seasoning, mustard, ginger, allspice, red pepper and mace

Add vinegar, molasses and water. Stir until dry ingredients are dissolved.

Stir in ketchup. Add liquid smoke if desired. Bring to a boil, stirring constantly to avoid spattering.

Reduce heat to low, and simmer, covered, for 30 minutes. Serve warm.
Refrigerate unused sauce up to several weeks.

*Lindsey Jensen Recipe