PASTA SALAD

2 boxes (8 c. water) colored pasta (any shape)
1 pkg. sm. pepperoni (sliced in half, optional)
1 bunch broccoli, cut stems
1 lg. bottle oily Italian dressing
2 to 3 c. mayonnaise
Garlic to taste (optional)

Boil water; cook pasta until done; drain. Chill in the refrigerator untilcold or ready to prepare. Blend mayonnaise, garlic and Italian dressing together; blend well; set aside. Add broccoli and pepperoni and then mayonnaise mixture. Mix well. If too dry, add more Italian dressing. Serves 50 people.

Strawberry cream Freeze

INGREDIENTS
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping
20 NILLA Wafers, coarsely broken
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

DIRECTIONS
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.
Serve it your way!
PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.
FOOTNOTES
Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Thaw COOL WHIP Whipped Topping: The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
Storing COOL WHIP: Keep a tub of COOL WHIP Whipped Topping in the freezer to use as an easy dessert topping, as a last-minute frosting for cakes or for spooning over cut-up fresh fruit. Once thawed, the whipped topping should be refrigerated and used within 2 weeks. For longer storage, COOL WHIP Whipped Topping can be re-frozen up to five times.

Watermelon Pops

INGREDIENTS
1 cup sugar
1 (3 ounce) package JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
Ice cubes
1 cup cold water, divided
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
3 tablespoons miniature semi-sweet chocolate chips
4 ounces PHILADELPHIA Cream Cheese, softened
1 1/2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS
Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.
FOOTNOTES
Note: Look for wooden pop sticks in craft or hobby stores. If you don't have pop sticks, you can use plastic spoons for handles instead.
How to Easily Remove Frozen Pops from Cups: Dip cups in warm water for 15 sec. Peel off cups. (Do not twist or pull pop sticks.)

Peanut Butter & Jelly S'more

Ingredients
2 Graham Crackers
Strawberry or Grape Preserves/Jelly
Peanut Butter
Marshmallow Fluff

Steps
Spread one graham cracker with the preserves and the other with the peanut butter.
Either add the marshmallow fluff between the peanut butter and jelly, or add it on top.
Devour!

Heavenly Cheesecake Squares

What You Need:
5 tbsp butter, room temperature
1/3 c granulated brown sugar substitute
1 c oat flour
1 pkg. (8 oz) cream cheese, room temperature
1/2 c granulated sugar substitute
1 egg
2 tbsp heavy cream
1/2 tsp. vanilla extract
1 tbsp lemon juice

How to Make It:
Place the butter, brown sugar substitute and the flour in a large mixing bowl.
Use a fork and mix the ingredients together until it becomes very crumbly.
Remove 1 c of the mix and set aside for later use.
Preheat the oven to 350 degrees.
Spray a square baking pan with a non stick cooking spray.
Press the mixture into the bottom of the prepared baking pan.
Bake 12 minutes.
Remove and set aside for later use.
Mix the cream cheese and sugar substitute together in a bowl with an electric mixer until very smooth.
Beat in the egg until combined well.
Place the heavy cream, vanilla extract and lemon juice into the mixture.
Beat until mixture begins to thicken.
Use a rubber spatula and spread the mixture over the baked crust.
Top with the 1 c of reserved crumble mixture.
Bake 25 minutes.
Remove from the oven and allow cooling slightly.
Cover and refrigerate 2 hours before cutting into squares.

These squares are a delightful addition to any picnic. Instead of the crumble mixture on top, try fresh berries for a change of pace.

Picnic Pitas

This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.

Ingredients

3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice

Directions:

1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.

2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.

3. Whisk together ingredients for yogurt spread.

4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve.

New York Lemonade Game

HOW TO PLAY:
1. Make two "safety" lines about 6 or 7 yards apart, marked off with stones or whatever you have handy.

2. The players divide into two equal-sized teams and stand at their team's line.

3. One team must decide on an occupation to pantomime.

4. After choosing how they will act out their trade, the whole team advances slowly toward the second team and starts the following bizarre dialogue, one that clearly came from the mind of some long-ago child.
Team 1: Here we come.
Team 2: Where from?
Team 1: New York.
Team 2: What's your trade?
Team 1: Lemonade.
Team 2: Give us some!

5. The first team then sidles as close as it dares to the second team, which is still on its safety line and can't move yet.

6. The first team begins to act out its agreed-upon trade, with no words allowed. The second team shouts out its guesses.

7. When someone gets it right, the first team turns and flees back toward its safety line, and the second team gives chase, trying to tag the other players before they reach safety.

8. All who are tagged become prisoners of war and must join the opposing team. Then the second team chooses a trade among themselves, and the game is repeated. Establish up front a number of turns for each team; at the end of the last "inning," the team with the most players wins.

VARIATIONS:
If younger kids are stumped on occupations, a grown-up can help supply a few suggestions (such as ballet dancer, baseball player, farmer, firefighter, furniture mover, doctor, carpenter, shepherd, or bus driver). Please note, though, this game definitely predates the service economy. Do not attempt to act out the following trades: insurance claims adjuster, HMO administrator, merger and acquisitions consultant, or systems analyst. I have found that even adults with these jobs have a hard time acting out what they do all day.

Rock, Paper, Scissors Tag

HOW TO PLAY:
1. Make 1 centerline and 2 back lines at the ends of a yard or field (leave space past these back lines so those running full tilt have room to stop).

2. Make 2 teams. Each team then huddles at opposite ends of the field and chooses which hand signal to throw. (In case you've forgotten: rock breaks scissors, scissors cuts paper, paper covers rock.)

3. Have the teams gather at the centerline, fanning out nose-to-nose.

4. Together (and with gusto), all chant: "Rock, paper, scissors, shoot!" On "shoot," players quickly throw their pre-chosen selection.

5. The team that loses the shoot must race for the safety of its own back line, trying to avoid being tagged by the winning team.

6. Any player who gets tagged must defect to the other side. If both teams throw the same shoot, all must quickly sit down. The last one to hit the ground switches teams.

Behavior Modification Game

HOW TO PLAY:
1. One player, the poser, goes around the corner of the house, while the other players agree on a pose they want him to adopt: standing on one foot, sitting with arm and legs crossed, and so on.

2. The poser then comes back and begins moving his arms and legs into various positions. The other players either cheer and clap (if he's getting closer to the pose they want) or quiet down (if he's heading in the wrong direction).

3. Depending on the age and sportsmanship of the players, you might let fly some good-natured boos and jeers if the poser is way off. But when the poser gets the pose right, it's time for wild cheers and a standing ovation.

Lemon Tartlets with Meringue Caps

Ingredients

Makes about 20

FOR THE SHELLS
1/4 cup (1/2 stick) unsalted butter, melted
2/3 cup confectioners' sugar, sifted
2 large egg whites, room temperature
1/2 cup sifted all-purpose flour
1/2 teaspoon pure vanilla extract
FOR THE MERINGUE CAPS
3 large egg whites, room temperature
1/2 cup sugar
FOR THE LEMON CURD
6 large egg yolks
1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
3/4 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces

Directions

Preheat oven to 325 degrees. Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in egg whites, one at a time. Mix in flour and vanilla.
Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, one at a time, to inverted small tartlet shells or brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container up to 3 days.
Reduce oven temperature to 200 degrees. Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco No. 825). Pipe 20 spirals, 1 1/4 inches round and 2 inches high, onto baking sheets lined with parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven temperature to 150 degrees. Bake until dry but not brown, about 2 hours more. Transfer meringues to a wire rack; let cool completely. Meringues can be stored in an airtight container up to 3 days.
Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).
To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.

Creamy Lemon Filling

Ingredients

Makes enough for 3 dozen sandwich cookies

1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 to 1 1/2 cups confectioners' sugar

Directions

In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.

Lemon Sandwich Cookies

Ingredients

Makes 3 dozen

16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling

Directions
Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Lemon Meringue Bars

Ingredients

Makes 12

2 sticks (16 tablespoons) unsalted butter, softened
1 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons confectioners sugar
2 tablespoons plus 1 teaspoon freshly grated lemon zest
1/4 teaspoon coarse salt
6 large eggs, plus 4 large egg whites
2 1/4 cups plus 2 tablespoons granulated sugar
3/4 cup plus 3 tablespoons fresh lemon juice

Directions
Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.
Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350.
Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.

Lemon Tassies

Ingredients

Makes 24

FOR THE CANDIED LEMON ZEST:
2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water
FOR THE CRUSTS:
5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
1 cup all-purpose flour
3 tablespoons sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
Pinch of salt
FOR THE FILLING:
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract

Directions
For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.
Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.
Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

Lemon Custard Cakes

Ingredients

Serves 6

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.

Watermelon Slush

Ingredients
3 cups diced watermelon
2 tablespoons lime juice
1 tablespoon sugar
1 cup crushed ice
1/2 cup water

Directions
Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

Prep Time 10 min
Level Easy
Yield 4 servings, about 1 cup each

Watermelon Ice

Ingredients
5 cups cubed watermelon
1 cup fresh raspberries
3/4 cup sugar
2 tablespoons creme de cassis or raspberry liqueur
1 tablespoon fresh lemon juice
Mint leaves

Directions
In a blender, puree the watermelon, raspberries, sugar, creme de cassis, and lemon juice in batches until smooth. Strain through a fine sieve into a large metal baking pan, pressing down to extract as much juice as possible.
Freeze, stirring every 30 minutes with a fork to break up the forming ice crystals, until firm but not completely frozen, 2 to 3 hours. To serve, scrape with a fork and spoon into footed coupe glasses.
Preheat a fryer to 350 degrees F. Thoroughly dry the mint leaves with paper towels. Place the mint in the fryer and fry for 15 seconds, just to crisp up. Remove and drain on a paper towel-lined plate. Garnish with the mint and serve.

Cook Time 1 min
Level Easy
Yield 6 to 8 servings

Frozen Watermelon Coolers

Ingredients
2 cups watermelon, cut into 2-inch cubes
1 cup cantaloupe, cut into 2-inch cubes
1 cup honeydew, cut into 2-inch cubes
1 cup vodka
2 tablespoons honey

Directions
Place melons in freezer until barely frozen, about 1 hour. Remove from freezer and place directly into blender with vodka and honey. Pulse until just combined, pour into frosted glasses and serve immediately.

Prep Time 20 min
Level Easy
Yield 4 servings

Watermelon-Yogurt Ice

Ingredients
1/4 cup water
1/4 cup sugar
4 cups diced seedless watermelon (about 3 pounds with the rind) (see Tip)
1 cup low-fat vanilla yogurt
1 tablespoon lime juice

Directions
Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.
Melon selection & storage:Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist.Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

Cook Time 40 min
Level Easy
Yield 8 servings, 1/2 cup each

Watermelon Cooler

Ingredients
1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
Watermelon wedges and mint, for garnish

Directions
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.

Prep Time 5 min
Level Easy
Yield 2 servings