Rhubarb Blackberry Jam

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.



Rhubarb Blackberry Jam

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6-oz.) box raspberry gelatin
1 (21-oz.) can Wilderness Blackberry Pie Filling

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5.)  Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 4 pints

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Rhubarb Blackberry Jam | Just A Pinch Recipes

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Tropical Fusion Rhubarb Jam

Rhubarb, sugar, canned crushed pineapple, maraschino cherries, and 2-(3 oz.) boxes of Tropical Fusion Jell-O Gelatin, make up this wonderful tasting jam.  Note: Cooking this jam is between 25-30 minutes.

Tropical Fusion Rhubarb Jam

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8-oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries
2 (3-oz.) boxes Tropical Fusion Jell-O Gelatin

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2,)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

5.)  Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.

6.)  Turn off the stove, and add the dry gelatin powder; mix well.

7.)  Transfer the jam to the sterilized glass jars; and cover the jars with the lids.

8.)  Cool the jam to room temperature, before storing it in the refrigerator or freezer.

9.)  Yields: 7 (half pint jars)

10.) Note: Cooking this jam is between 25-30 minutes.

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Tropical Fusion Rhubarb Jam | Just A Pinch Recipes

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Razzy Rhubarb Blueberry Jam

This is one of my families favorite jams. It's an easy jam to make, and I like that I can just cook it, cool it, and store it in the refrigerator or freezer.

  Razzy Rhubarb Blueberry Jam 

 

6 cups diced fresh rhubarb

1-1/2 cups frozen blueberries (one 12 oz. pkg.)
2 cups granulated sugar
1 (3 oz.) box raspberry flavored gelatin
(1.5 oz.) lemon flavored gelatin (1/2 of one 3 oz. box)

1.)  In a stock-pot, combine the rhubarb, frozen blueberries, and sugar.

2.)  Cook over medium-heat; stirring constantly, until the sugar dissolves.

3.)  Once the sugar dissolves, bring to a boil, then lower the heat to a simmer, and simmer uncovered for 15 minutes; stirring every few minutes.

4.)  Now add the 3 ounces of raspberry gelatin, and only half of the boxed lemon flavored gelatin, and stir well.

5.)  Ladle the jam into sterilized glass jars; only filling within a 1/2-inch to a 3/4-inch to the rim of each jar.

6.)  Cover the jars with the lids, and seal each jar tightly. (Just be careful when sealing each jar, as the jam in the jars is 'hot'.)

7.)  Place the jars on a dish towel on your kitchen counter, and allow the jam to cool to room temperature, before storing it in the refrigerator or freezer.  (This does keep well stored in the freezer.)

8.)  Yields: 5 (half pint) jars

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Razzy Rhubarb Blueberry Jam | Just A Pinch Recipes

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Rhubarb Strawberry Jam

Rhubarb, sugar, strawberry gelatin, and canned strawberry pie filling; make up this wonderful tasting jam.

 

Rhubarb Strawberry Jam

 

6 cups sliced rhubarb, cut into 1/2-inch pieces

4 cups granulated sugar
1 (6-oz.) box strawberry gelatin
1 (21-oz.) can strawberry pie filling

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5.)  Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 4 pints

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                                              Rhubarb Strawberry Jam | Just A Pinch Recipes

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Rhubarb Pineapple Pie

I love rhubarb, and this is one pie I enjoy making every Summer!
Serve as is, or with whipped cream or vanilla ice cream. (Before
 making the pie, be sure to read the "Note" following the instructions.)



Rhubarb Pineapple Pie

1 (15-oz.) pkg. refrigerated pie crusts
1-1/4 cups granulated sugar
1/3 cup all-purpose flour
3-1/4 cups thinly sliced rhubarb
1 (15.25 oz.) can crushed pineapple, drained well
1 teaspoon all-purpose flour
1-1/2 teaspoons granulated sugar 

1.)  Remove both pie crusts from the package.  Leave pie crusts in plastic wrap, and let sit on your kitchen counter for 15-20 minutes before using.

2.)  Meanwhile, in a large bowl, combine the flour and the 1-1/4 cups granulated sugar.

3.)  Add the rhubarb and crushed pineapple; stir until the rhubarb and pineapple is thoroughly mixed into the flour/sugar mixture.  Set bowl aside. 

4.)  Remove one of the pie crusts from the plastic wrap.  Unroll the pie crust, and place it on a sheet of wax paper.  Sprinkle the teaspoon of flour over the crust.  Using your hand, lightly spread the flour over the entire crust.  Place the pie crust, floured side down, inside a 9-inch pie pan.

5.)  Pour the rhubarb and pineapple mixture into the pie crust.

6.)  Remove the other pie crust from the plastic wrap.  Unroll, then place over the pie filling.  (I rolled out the pie crust on to the sheet of wax paper.  I then took a mini cookie cutter, a star shaped cookie cutter, then cut-out and removed some of the dough near the center of the pie crust.)

7.)  Trim crust (if need be), seal and flute the edges.

8.)  Cut slits in the top of the pastry crust.

9.)  Sprinkle the top of crust with the 1-1/2 teaspoons of sugar.

10.)  (Before I bake the pie in the oven, I place (and bake) the pie pan on a 14-inch pizza tin, then place a pie shield on top the pie.  I keep the pie shield on the entire time the pie is baking.  This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.)

11.)  Bake the pie in a preheated 350°F oven for about 55 minutes, or until the pie crust is brown on top, and the fruit juices begin to bubble out of the slits in the pie crust.

12.)  Makes: One (9-inch) pie.

13.) Note: I wanted to let others know... that I have also made this pie using 2 (8 ounce) cans of crushed pineapple (drained well), and in place of the 15.25 ounce can, plus I also stirred 4 level tablespoons of ground flaxseed into the flour/sugar mixture before adding the rhubarb and pineapple.  The pie tasted great, and I think the flaxseed helped to thicken the filling within the pie.  Also, after the pie is made and cooled, I don't refrigerate it or any of the leftovers.  I leave the pie set at room temperature, and cover it with paper towels.  It keeps well on my kitchen counter for up to 2 days.

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Rhubarb Pineapple Pie | Just A Pinch Recipes

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Sweet Pea-Bowtie Pasta Salad

I love pasta salad, and this one's definitely a winner in our family.  This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...



Sweet Pea-Bowtie Pasta Salad

Salad:

2-1/2 lbs. uncooked bow tie pasta

8-oz.  shredded carrots (See *Note)

8-oz. frozen peas, thawed

1 celery rib, diced

4 teaspoons diced red onions

Dressing:
2 cups sweetened condensed milk
2-1/2 cups mayonnaise
1-1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 teaspoons salt
1/2 teaspoon pepper

1.)  Cook pasta according to package directions; drain.  (I add a bit of vegetable oil to the water before it comes to a boil, so the pasta doesn't stick together.)

2.)  Rinse pasta under cold water, and drain pasta well.

3.)  In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.

 

4.)  Place in refrigerator until ready to mix salad ingredients together.

 

5.)  When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.

 

6.)  Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) because this recipe does make an enormous amount of salad.

 

7.)  Toss a few peas, over the salad.

 

8.)  Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.

 

9.)  Keep layering until all the ingredients are used up; ending with peas on top of the salad.

 

10.)  Cover the bowl, and chill the salad for several hours in the refrigerator, or overnight.

 

11.)  Before serving, be sure to stir the salad.

 

12.)  This salad keeps well for several days in the refrigerator.

13.)  Yields: 25 - 30 servings.

14.) *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots.  You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8-oz).

Sweet Pea-Bow Tie Pasta Salad | Just A Pinch Recipes

8 Cans Taco Soup

This is a quick 'n easy soup to put together.  My husband and
I especially enjoyed this soup the next day, as the seasonings
seem to meld together in the soup a bit more.  We also enjoyed
the soup along with grilled cheese sandwiches.



8 Cans Taco Soup 

1-1/2 lbs. ground beef

3/4 cup diced onion

2 (1-oz.) packets Old El Paso 25% Less Sodium Taco Seasoning Mix

1 (1-oz.) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

2 cans of beef broth (14.5 oz.) each

1 can (14.5 oz.) diced tomatoes with basil, garlic & oregano

1 (10 oz.) can (mild) diced tomatoes & green chilies

1 (16 oz.) can Bush's Light Red Kidney Beans, drained & rinsed

1 (16 oz.) can Bush's Pinto Beans, drained & rinsed

1 (15 oz.) can black beans, drained & rinsed

1 can (15.25 oz.) whole kernel corn, drained

1.)  In a large kettle or Dutch oven, add the ground beef and onion.
 
2.)  Cook the ground beef till it browns, and the onion is tender.
Drain off any excess grease.

3.)  Add the cooked beef back to kettle, then sprinkle the packets
of taco seasoning mix and ranch dressing mix, over the meat.
Stir well to incorporate the seasonings into the meat.

4.)  Add remaining ingredients into the kettle; stir, and simmer the
soup (uncovered) for about an hour.

5.)  Stir the soup occasionally while it's simmering.

6.)  Ladle soup into bowls and serve.

7.)  Yields: One large kettle of soup (or about 12 cups)


---------------- Up close picture of the soup. ----------------

The following photo is by the Just-A-Pinch recipe website.

8 Can Taco Soup | Just A Pinch Recipes

Holly Berry Cookies

I enjoy making these delectable treats for Christmas, along with the help of my husband.  After I prepare the cookies and place them on a baking sheet, my husband then tops each with the Red Hots Cinnamon Candies.  We love these no-bake cookie treats, they are colorful, festive, and delicious!

Holly Berry Cookies

1/2 cup butter
30 large marshmallows
1-1/2 teaspoons vanilla extract
1 teaspoon green food coloring
4 cups corn flakes cereal
Red Hots Cinnamon Candies, to garnish cookies

1.)  Line 2 large baking sheets with wax paper; then set baking sheets aside.

2.)  In a large kettle or Dutch oven, add the butter.  (I used a 5-quart Teflon coated Dutch oven.)

3.)  Melt the butter over low heat, then add the marshmallows; stirring constantly until the marshmallows have melted completely.

4.)  Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.

5.)  Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.

6.)  Drop mixture, one heaping tablespoon at a time onto the wax paper; spacing them at least 1-inch apart, then decorate each with 2-3 red hots cinnamon candies (quickly before they set).

7.)  Allow cookies to set on the wax paper for a few hours, so they will harden.

8.)  To store cookies, place them in an air-tight container with a lid.

9.)  Yields: About 2 dozen cookies

10.) Note: When I display the cookies on a platter, I keep them intact on the wax paper.  If giving cookies to others, I cut closely around the wax paper and cookies with a scissors.  And when ready to eat the cookies, just peel off the wax paper.

In this photo, I displayed the Holly Berry Cookies
and the Snickerdoodle Blossoms on a cookie platter.

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Holly Berry Cookies | Just A Pinch Recipes

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Pink Peppermint Melt-A-Ways

I love these cookies!  They are a peppermint-y tasting cookie.

I like how they look displayed in the center of the cookie platter.

Pink Peppermint Melt-A-Ways

1-1/4 cups all-purpose flour
1/2 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon peppermint extract
15 drops red food coloring
1-1/2 cups powdered sugar, for coating the cookies

1.)  In a medium size bowl, combine the flour and cornstarch, then set the bowl aside.

2.)  In a large bowl cream together until light and fluffy, the butter and the 1/2 cup of powdered sugar.

3.)  Mix in the peppermint extract.

4.)  Gradually add the dry ingredients into the creamed mixture, and mix well.

5.)  Thoroughly mix the food coloring into the cookie dough.

6.)  At this point, I refrigerate the cookie dough (in a bowl covered with aluminum foil), so the dough firms up enough to shape into dough balls.  This may take anywhere from 1-2 hours.  (I let mine set overnight in the refrigerator, and bake mine the next day when I have the time.)  I then let the dough sit on the counter (in the bowl covered with foil) for about an hour, before making the cookies.

7.)  When ready to bake the cookies, heat your oven to 350º F.   And in a shallow bowl, add the 1-1/2 cups powdered sugar.  Set the bowl aside (Use more powdered sugar if need be.)

8.)  Line baking sheets with parchment paper.

9.)  Shape the cookie dough into 1-inch balls.  (I used a small cookie scoop which is equivalent to 1 tablespoon to make each cookie, then shape the cookie dough into 1" balls.)

10.)  Place the dough balls 2-inches apart on the parchment lined baking sheets.

11.)  Place baking sheets in the oven, and bake for about 13 minutes (until the bottoms of cookies are lightly brown) then remove from oven, and let cookies set 2 minutes on baking sheet before removing them to a wire rack.

12.)  Gently roll the warm cookies in the powdered sugar, then place the powdered coated cookies back on the wire racks.

13.)  Once the cookies have cooled slightly, gently roll them again in the powdered sugar, and place them back on the wire racks to finish cooling.

14.)  Makes approximately: 3 dozen cookies.

15.) Note: I had noticed after baking 2 sheets of cookies, the cookie dough was becoming soft, so I place the remaining cookie dough back in the refrigerator, so it could firm up a bit, then finished baking the cookies.  Also, once these cookies had cooled, I then place them in a container (such as Tupperware or Rubbermaid) and in the freezer, as these cookies do keep well if stored in the freezer. I then only take out a few cookies at a time when I want to serve them. 

I added another photo of the Pink Peppermint Melt-A-Ways,
which are surrounded by Snickerdoodle Blossoms,
plus (Red & Green Sugar Coated) Gingersnap Cookies.

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Pink Peppermint Melt-A-Ways | Just A Pinch Recipes

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Snickerdoodle Blossoms

I "love" chocolate and Snickerdoodle Cookies!  I get to combine the
cookie with a bit of chocolate.  Both cookie and chocolate make for
one scrumptious tasting cookie!



Snickerdoodle Blossoms

1 cup butter, softened
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar
1 Tablespoon ground cinnamon
52 chocolate stars

1.)  In a large mixing bowl, combine the butter, brown sugar, and the 1/2 cup of granulated sugar.  Beat at medium speed until mixture is light and creamy.

2.)  Add the egg, vanilla extract and salt; continue beating until well mixed.

3.)  Add 1 cup of flour and the baking soda to the bowl, and beat on low speed until ingredients have been mixed together well.

4.)  Add the remaining cup of flour; beat on low speed until it has been thoroughly mixed together.

5.)  At this point you will need to refrigerate the dough (in a bowl covered with aluminum foil), so the dough firms up enough to shape into dough balls.  This may take anywhere from 1-2 hours.  (I let mine set overnight in the refrigerator, so I can bake mine the next day, and when I have the time.)  I then let the dough sit on the counter (in the bowl covered with foil) for an hour or two before making it into cookies.

6.)  When ready to bake the cookies, heat your oven to 350º F.  And in a shallow bowl, combine the 1/4 cup of granulated sugar, and the Tablespoon of ground cinnamon.

7.)  Shape the cookie dough into 1-inch balls.  (I used a small cookie scoop which is equivalent to 1 tablespoon, to make each cookie, then shape the cookie dough into 1" balls.)

8.)  Roll the dough balls in the cinnamon sugar mixture, then place them 2-inches apart onto either ungreased baking sheets, or baking sheets lined with parchment paper.  (I prefer to line my baking sheets with the parchment paper.)

9.)  Bake the dough balls for 10 minutes, and after removing baking sheet from the oven, immediately press 1 chocolate star in the center of each cookie.

10.)  Let the cookies sit for 1-minute on the baking sheet, then remove the cookies and place them on a wire rack to cool completely.

11.)  Makes: 52 cookies

12.) To store the cookies: I place the cooled cookies onto clean baking sheets in a single layer, then place the baking sheets in the freezer, until the chocolate star is firm.  I then place the cookies in a cookie tin or in a Tupperware container, and store the cookies in the freezer.  These cookies do keep well for quite sometime in the freezer. When ready to serve, just take out as many cookies as needed, and let them sit for a bit before serving.  (About 5 minutes.  Providing you can wait that long!)

-Snickerdoodle Blossoms | Just A Pinch Recipes-

Ziploc Bag Omelet

I use to prepare omelets in one of those omelet pans, but not anymore!  Preparing them in those quart-size Ziploc Freezer Bags, is so much easier, a lot quicker, and hearty enough for 1-serving.



Ziploc Bag Omelet

1 quart size Ziploc Freezer Bag

2 large eggs

A sprinkle (or two) of black pepper (See *Note)

1-1/2 to 2 slices of bacon, cooked & crumbled (See *Note)

1 Tablespoon diced onion

1 Tablespoon diced green bell peppers

2 or 3 Tablespoons of shredded sharp cheddar cheese

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1.)  Fill a large saucepan (half-way) with water, then bring water to a rolling boil.  (I used a 3-quart saucepan.)


2.)  While waiting for the water to come to a boil, crack the 2 eggs into the quart size Ziploc Freezer Bag.

3.)  Seal the bag, and mush the eggs by squeezing the bag.

4.)  Open the bag, add the black pepper, then add the bacon, onion, green peppers, and the cheese.  Mush the ingredients together.

5.)  Squeeze out as much of the air as you can, then seal the bag.

6.)  Place the bag into the pan of boiling water, and boil exactly for 14 minutes.  (After 7 minutes of cooking, I turn the baggie over.  I do this using a pair of tongs.)

7.)  Use tongs to remove the Ziploc bag from the boiling water, and place the bag onto a plate.

8.)  Unzip the bag, or use a pair of scissors, and carefully cut off the top of the bag.

9.)  Hold the two bottom corners of the baggie up over the plate, and let the omelet slide out onto the plate.  Season the omelet with a bit of the salt, if desired.

10.)  Yields: 1 serving (But if making 2 omelets, read the *Additional Note following the recipe.)

11.) *You can substitute McCormick's Hot Shots!  Black & Red Pepper Blend, or Lawry's Seasoned Pepper, for the black pepper.   Also, you can use a variety of ingredients to make the omelets, such as: Canadian bacon, chopped ham or chopped pepperoni, other cheeses, also diced red, yellow, or orange bell peppers.

12.) *Additional Note:  You can prepare 2 Ziploc Bag Omelets at the same time, but... by boiling them in a larger pot.  (I used a 5-quart Dutch Oven.)  Just be sure the pot you are using, is able to cook both baggies together, side-by-side.


........... A close-up picture of the omelet ...........

Ziploc Bag Omelet | Just A Pinch Recipes

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Caramel Krispie Bars

These are my all-time favorite marshmallow krispie bars!

Caramel Krispie Bars

2 (8 oz.) bags Kraft Jet-Puffed Caramel & Vanilla Swirled Marshmallows
1 stick of butter (8 Tablespoons)
8 cups Kellogg's Rice Krispies Cereal

1.)  Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.

2.)  In a large stock-pot, melt the butter over very low heat.  (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)

3.)  After the butter's melted in the pot, add the marshmallows, and stir until the marshmallows have completely melted.

4.)  Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.

5.)  Press the marshmallow/cereal mixture into the buttered pan.

6.)  Let bars sit for 2-3 hours, before cutting them.

7.)  Yields: 24 bars

Caramel Krispie Bars | Just A Pinch Recipes

Strawberry Lemonade 🍓 🍋

This is a great tasting strawberry lemonade!  For this recipe, I used my own strawberries, which I picked, sweetened with sugar, and then froze them to use later.



Strawberry Lemonade 🍓 🍋

1 (12-oz.) can frozen lemonade concentrate

4 -1/2 cups of water

1 (10-oz.) pkg. frozen sweetened strawberries, partially thawed

1.)  In a large pitcher mix together, the lemonade concentrate and the water.

2.)  Stir in the strawberries, then pour the mixture into a blender, and purée until mixture is liquefied.

3.)  Strain the lemonade twice, to remove excess seeds from the strawberries.

4.)  Rinse the pitcher, so there aren't any seeds from the strawberries in it, then pour the strained strawberry lemonade back into the pitcher.

5.)  To serve, pour strawberry lemonade in glasses filled with ice.

6.)  Yields: 56 ounces of delicious strawberry flavored lemonade!

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Strawberry Lemonade | Just A Pinch Recipes

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Kool-Aid Strawberry Lemonade

Here's a great tasting strawberry lemonade, which I've made using 2 packets of unsweetened Kool-Aid Lemonade, and with freshly picked strawberries. Who'd a thought you could make a yummy strawberry lemonade with Kool-Aid. Well you can, and it's quite refreshing!



Kool-Aid Strawberry Lemonade

2 (0.23 oz.) packets of Unsweetened Kool-Aid Lemonade

1-1/2 cups sugar

4 cups fresh, sliced, strawberries

3 cups of water, divided

ice cubes, or crushed ice

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1.)  Mix together in a blender, the sugar, strawberries, and 2 cups of water.

2.)  Pour the strawberry mixture into a 2-quart pitcher, along with the remaining cup of water, and add the 2 packets of lemonade.  Stir mixture with a spoon.  (This lemonade has a consistency of being syrupy.)

3.)  Strain the lemonade twice, to remove excess seeds from the strawberries.

4.)  Rinse the pitcher, so there aren't any seeds from the strawberries in it, then pour the strained strawberry-lemonade back into the pitcher.

5.)  To serve, pour strawberry-lemonade in glasses filled with ice.

6.)  Yields: 56 ounces of delicious strawberry flavored lemonade!

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Kool-Aid Strawberry Lemonade | Just A Pinch Recipes

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