Fun summer recipes

STUFFED STRAWBERRIES

Ingredients:

-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.

2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off.

3. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving

RASPBERRY ICE CREAM SANDWICHES

Ingredients:

10 ounces Vanilla Ice Cream, slightly softened
5 ounces Fresh Raspberries
Your favorite hot fudge sauce, optional
6 whole graham crackers, broken in half

Directions:

1. In a bowl, combine the softened vanilla ice cream and the fresh raspberries. Stir until well mixed.If eating immediately following preparation: Divide the mixture evenly between the graham crackers and assemble 6 sandwiches by placing ice cream on top of a graham cracker half, followed by warm hot fudge sauce (about 2-3 teaspoons, if desired) and then another graham cracker half on top. Repeat with remaining ingredients. Serve immediately.

2. If preparing ahead of time: Press the ice cream mixture into a parchment paper lined rectangular plastic storage container (about 7 1/2 x 5 inches in size). Cover and freeze the ice cream until ready to serve.

3. Remove the ice cream from the plastic storage container and cut into 6 equally sized pieces, about the size of half a graham cracker. Place 1 ice cream square on top of a graham cracker half. Top with warm hot fudge sauce (about 2-3 teaspoons, if desired) and then add another graham cracker half on top. Repeat with remaining ingredients. Serve immediately.

CHUNKY MELON SALSA

Ingredients:

1/2 honeydew melon
1 cantaloupe
1/3 jalapeño
1/4 cup fresh cilantro
2 tablespoons fresh lime juice
1 jar TOSTITOS® Salsa

Directions:

Finely chop first four ingredients. In large serving bowl, mix salsa, lime juice and chopped ingredients. Drain and refrigerate before serving with Baked! TOSTITOS® SCOOPS!® Tortilla Chips.

LEMONADE WITH BERRY ICE CUBES

Ingredients:

1 11.5-oz. can frozen concentrate strawberry or any berry mix juice
24 raspberries or 8 strawberries, sliced (optional)
2 quarts water
1 1/3 cups sugar (or more, to taste)

1 1/3 cups fresh lemon juice
8 lemon slices
8 mint sprigs

Directions:

1. Pour the juice concentrate and 1 can of water into a pitcher. Mix to combine, then pour the juice into two ice cube trays, adding raspberries or sliced strawberries if you wish. Freeze.

2. Combine the 2 quarts of water and the sugar in a medium saucepan. Bring to a boil and stir to combine. Reduce to a simmer and cook until the sugar is dissolved, about 1 to 2 minutes.

3. Remove from heat. Strain the lemon juice through a fine sieve into the sugar syrup. Chill. Slit each lemon slice once, from center to rind, then press the slits onto eight glasses.

4. Fill each glass with 3 berry ice cubes and the lemonade. Garnish with a mint sprig. Makes 8 glasses.

Courtesy of http://www.buzzfeed.com/tostitos/10-unique-recipes-to-get-you-excited-for-summer-4hwd