Kitchen Krafts:

Summer Treats

Strawberry Sandwiches

By LouElla Jones Boothe

Assemble the ingredients for your choice of the sandwiches here, or mix and match to create your own.

Sandwich A

shortcake, sliced in half

cream cheese

caramel topping

fresh strawberries, sliced

Sandwich B

2 slices of bread, cut into circles with a cookie cutter

marshmallow creme

candy sprinkles

strawberry jam

Sandwich C

hamburger bun

whipped topping

vanilla pudding

frozen strawberries, thawed

Crumbly Peanut-Butter Ice Cream

By LouElla Jones Boothe

(Serves 20–25)

1 package peanut-butter creme cookies, crushed

2 tablespoons sugar

4 tablespoons margarine, melted

1/2 gallon (1.9 liters) vanilla ice cream, softened

1/2 cup creamy peanut butter

1 container (8 ounces/227 g) frozen whipped topping, thawed

1 teaspoon vanilla

Optional garnishes: candy sprinkles, crumbled peanut-butter-cup candy, or whipped topping and maraschino cherries

1. Combine the cookie crumbs, sugar, and margarine. Press half of the mixture into a 9″ x 13″ (23 cm x 33 cm) pan.

2. Spread the ice cream over the crumbs.

3. Fold the peanut butter into the whipped topping; it will be lumpy. Spread the mixture over the ice cream.

4. Top with the remaining crumbs and freeze for several hours.

5. Serve with your choice of garnish (optional).

Fruit Tacos

1/2 cup shredded coconut

1 cup fresh strawberries, sliced

1/2 cup seedless grapes, halved

1 apple, cored and chopped

1 banana, peeled and sliced

6–8 taco shells

2/3 cup vanilla yogurt

1. Sprinkle coconut on a baking sheet. Toast in a 350° F (175° c) oven for 6–10 minutes, turning often.

2. In a bowl, stir all the fruits together except the coconut.

3. Fill each taco shell 2/3 full with fruit, top with yogurt, then sprinkle with toasted coconut.