Great for the lazy, hazy days of August!!

6 cups water, divided
5 medium ripe bananas
2 cups sugar
2 cans (12 ounces each) frozen Orange Juice concentrate, thawed
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (46 ounces) unsweetened pineapple juice
3 bottles (2 liters each) lemon-lime soda

In a blender container, process 1 cup of water, bananas and sugar until smooth. Pour into a large container; add the concentrates, pineapple juice and remaining water. Cover and freeze. Remove from freezer 2 hours before serving. Just before serving, break up and mash mixture with a potato masher. Stir in soda. Yield: 40 - 50 servings. (About 11 quarts)

1 cup brown sugar
1/2 cup butter
1/2 cup light corn syrup
1/2 tsp. baking soda
10 cups freshly popped popcorn
1 pkg. (10 oz.) miniature marshmallows
2 cups mini graham cookies (teddy bears)
1 cup chocolate chips

Combine brown sugar, butter and corn syrup in medium saucepan. Cook over high heat for 5 min.; remove from heat and carefully stir in baking soda.

Combine marshmallows and popcorn in large bowl. Pour sugar mixture over popcorn to coat. Gently stir in cookies and chocolate chips.

Spread mixture evenly onto greased 15 X 10 in. pan. Let cool completely. Break into pieces. Store in airtight container. Makes about 20 s'mores.

3 cups Pecan Pieces, divided
1/4 c Granulated sugar
1/4 c Butter, melted
14 oz. Caramels
2/3 c whipping cream, divided
8 oz Semi-sweet Baking Chocolate
1/4 c powdered sugar
1/2 t. vanilla

Preheat oven to 350*

Crust: Chop 2 cups of pecans in food processor until finely ground. Mix with granulated sugar and butter. Press firmly onto bottom and up side of 9" pie plate. Bake 12 minutes or until lightly browned. Cool completely.

Filling: Microwave caramels and 1/3 c of the whipping cream in microwavable bowl on High 2 1/2 or until caramels are completely melted, stirring after each minute. Pour into crust. Chop remaining 1 cup pecans; sprinkle over pie.

Topping: In a saucepan, cook on low heat 1/3 c whip cream, powdered sugar, vanilla and chocolate until completely melted, stirring constantly. Pour over pie; gently spread to evenly cover top of pie. Refrigerate at least 2 hours and until served.

1/2 c. of flour
1 1/2c. of milk
1 tblspn of sugar
1/2 tspn of vanilla
1/4 tspn of salt
6 eggs
10 slices of French bread, 1 inch thick, cut into 1 inch cubes
1 package (3 oz) of cream cheese, cut into 1/2 inch cubes
1 c. of fresh blueberries
1/2 c. of chopped nuts
Powdered sugar or maple syrup

1. Grease a 2 1/2 quart casserole or rectangle baking dish (13x9x2).

2. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowel with hand beater until smooth. Stir in bread cubes until coated.

3. Pour bread mixture into casserole. Top evenly with cream cheese, blueberries, and nuts.

4. Cover and refrigerate at least 1 hour, but no longer than 24 hours.

5. Heat oven to 400F. Uncover and bake 20-25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup

This fast and easy summer recipe is a sweet addition to any meal! Consider adding walnuts or pecans for extra flavor!

3/4 C of Miracle Whip
1T Honey
1 (16 oz) bag of coleslaw blend
2 medium apples, (1 red, 1 green) chopped

Mix dressing and honey in a large bowl. Add remaining ingredients, mix lightly. Refrigerate at least one hour. Makes 12 servings