Pour lemonade drink over sherbet.
Let stand for a short time. Stir and serve.
Place the watermelon pieces onto a plastic-wrapped baking sheet, and freeze until solid, about 45 minutes.
Place the frozen watermelon, water, and strawberry lemonade drink mix in a blender; blend until slushy.
Beat cream cheese and lemonade in a large bowl with a electric mixer on medium speed.
Beat until well blended and smooth.
Gradually add the milk; mix until well blended. Finally stir in Cool whip.
Spoon into pie crust.
Chill for 4 hours, or until firm.
Bring tea bags and water to a boil; let steep at least 30 minutes.
Pour still hot tea into a half gallon pitcher; add the drink mix.
Stir until drink mix is dissolved.
Fill pitcher up the rest of the way with cold water; enjoy.
I would say if you like it sweeter, you would be better off adding a bit of sugar to the mixture as opposed to more lemonade or it will begin to taste simply like the lemonade and you would lose the spiced tea flavor.
br>Add the sugar free lemonade drink mix, and stir.
Pour
owl beat butter, sugar and lemonade drink mix at medium speed with
Mix together the lemonade, Blue Curacao, and crushed ice and pour into cocktail glasses.
Mix according to instructions on frozen concentrate and Fla-Vor Aid drink mix. Add 1 cup of sugar as only needed.
In a large punch bowl combine orange juice, pineapple juice, lemonade drink mix, almond extract and sugar to taste. Pour in the punch until desired color is achieved.
flour, baking soda, salt, and lemonade drink mix. Stir to blend. Cut
Mix together the gelatin, sugar and boiling water until sugar and gelatin are dissolved.
Add the frozen lemonade drink mix and the pineapple juice.
Stir well and freeze.
Prepare gelatin according to package directions.
Refrigerate until almost set.
Transfer to blender or food processor.
Add the cream cheese and lemonade mix; cover and process until smooth. Pour into the crust.
Refrigerate overnight.
Serve with whipped topping.
Yields:
6 servings.
Preheat oven to 350\u00b0.
Cream butter, sugar and 3/4 c of lemonade mix together til fluffy.
Beat in egg, vanilla and lemon extract/zest.
Mix flour and baking soda.
In another bowl, add dry ingredients to wet til thoroughly combined.
Form 1-inch balls of dough and roll in 1/2 cup lemonade mix in shallow bowl, place 2- inches apart on well greased cookie sheet.
Bake 10-12 minutes until edges just begin to brown.
Cool for 2 minutes on cookie sheet then remove to rack.
In a large bowl, mix together the lemonade mix with sour cream and condensed milk. Pour mixture into pie crust. Cover and refrigerate for about an hour.
Boil water.
Remove from heat and add tea bags, sugar and vanilla.
Allow to sit for 15 minutes.
Remove tea bags and refrigerate for at least 1 hour.
Add ice to a tall closable container. Add 8 ounces tea and 2 ounces of lemonade per serving. Shake well to mix.
Make a marinade of the Italian dressing and lemonaide powder, and marinate the chicken in this for at least six, and up to twenty-four hours.
The longer the better.
Bring your grill to medium heat, and sprinkle chicken with garlic powder and lemon pepper seasoning.
Grill for 6-8 minutes on each side.
This recipe may also be broiled, following the instructions for your oven.
Be sure to let meat rest for at least 4 minutes before serving.
he chocolate! Stir in the drink mix and immediately scoop out
bottle Lemoncello, 1 cup lemonade and 1/4 cup strawberry
Stir drink mix and water until dissolved.
Beat lemonade mixture and ice cream in large bowl with electric mixer on low speed until blended well.
Stir in Cool Whip until smooth and mixed well.
Freeze this mixture until mixture mounds, then spoon into the pie crust.
br>Decorate jar.
Attach recipe to jar.
Put a