Open pickle jar, and pour off the liquid from the jar into a bowl. Add KOOL-AID(R) and sugar to the pickle liquid, and stir until the sugar is completely dissolved. Pour mixture back into the pickle jar, making sure that pickles are completely covered and there are no air spaces. Cover jar tightly and shake well.
Refrigerate the pickles for at least one week before serving.
Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside.
In a large measuring cup, combine the sugar, water and Kool-Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess.
Cover the jar and refrigerate at least 24 hours.
pot, combine water, oil, Kool-Aid, and salt.
Heat and
In large stockpot add Kool Aid and cold water.
Stir
Mix flour, salt, Kool-Aid until blended.
Add oil to boiling water, mix with spoon until cool enough to knead.
Continue kneading until color is blended.
Store in air tight bag or container in the refrigerator.
Add water and sugar called for on Kool-Aid package; add pineapple juice and mix well.
Chill and serve.
ake ingredients. Mix on low for 30 seconds. Scrape down sides
You'll need small plastic bowls, plastic gloves, rubber bands, and T-shirts.
Mix 1 package Kool-Aid for each color you want and 1 ounce of vinegar in individual plastic bowls.
Mix until Kool-Aid is dissolved.
Using rubber bands, pull and twist T-shirt into different shapes.
Dip rubber-banded ends in bowls (make sure you wear gloves or your hands will stain).
To set colors, iron on medium-high using an ironing cloth between shirt and iron.
Let set for 24 hours before washing.
Cream shortening and sugar.
Add egg yolks and beat well.
Sift all dry ingredients together and add them, along with the milk, to the creamed mixture.
After dough is mixed, divide in half.
Roll out on wax paper, sprinkle with Kool Aid (one flavor on one half, one on the other.) Put half the dough on top of the other half.
Roll up in a roll and refrigerate at least two hours, or freeze and slice when needed.
Bake at 350 degrees for 10-12 minutes.
Mix Kool-Aid drink mix with sugar and water in glass measuring cup, stirring until the drink mix is dissolved.
Pour evenly into plastic ice cube tray, lightly sprayed with no-stick cooking spray.
Freeze for 3 to 5 hours or until firm.
Remove cubes from tray and place in serving bowl or on plastic tray.
Add Kubes to any flavor prepared Kool-Aid for a special treat.
Makes about 14 cubes.
Put tea bags in boiling water and let stand for about 10 minutes.
Remove and discard tea bags.
Put Splenda and kool-aid in a pitcher.
Add tea mixture to pitcher.
Stir until drink mix is dissolved.
Stir in cold water.
Serve over ice cubes and lemon slices if desired.
Mix ingredients.
No cooking necessary.
Store in airtight container.
Double recipe for class quantity.
Blue available as well as red, orange, yellow, etc.
Smells, looks and feels great!
In a bowl stir together sugar, Kool-aid powder and the milk until the sugar is completely dissolved.
Pour into an 8x8-inch (or larger) pan; cover with heavy plastic wrap and freeze for about 1 hour or until thickened.
Transfer to a mixing bowl and beat until smooth.
Return to freezer container; cover and freeze until firm.
Remove about 15 minutes from freezer before using.
Mix flour, salt, cream of tartar, Kool-Aid and water in medium saucepan.
Stir in oil.
Adult should stir the mixture over medium heat for 3 to 5 minutes until mixture forms a ball in the center of the pan.
Remove to a floured surface and knead for 1 minute. Store in the refrigerator in an airtight container.
Prepare the day before and mix up kool-aid using sugar and water.
Mix well and store in refrigerator, and put some in ice trays.
When ready to use mix pineapple juice & ginger ale together with kool-aid and serve.
Dissolve sugar in water.
Add Kool-Aid (lime for green or tropical punch for red).
Mix pineapple juice with sugar and water mixture.
Put in freezer overnight to make icy.
Add ginger ale just before serving.
Combine Kool-Aid and Eagle brand milk until Kool-Aid is well mixed.
Add Cool Whip and fold in until well mixed.
Pour into crust and chill.
If adding fruit, fold in last, before putting mixture in the crust.
Try drained pineapple with orange Kool-Aid, or drained black cherries with black cherry Kool-Aid.
Mix all ingredients.
Serve over ice.
Serves about 35. Triple recipe for 100 people.
Put juice into large saucepan; mix in pectin.
Over a high heat, bring to a hard boil, then stir in Kool-Aid and all sugar, bring to a rolling boil.
Boil hard for 1 minute, stirring it constantly.
Remove from heat, skim off foam and pour quickly into your sterilized jelly jars.
Fill to within 1/2-inch of top.
Put on cap, screw band firmly tight and process in boiling water bath 5 minutes.
Mix Kool-Aid, sugar and water; stir until dissolved.
Stir in pineapple juice.
Put in a 4-quart covered container.
Freeze for several hours or overnight.
When ready to serve, partially thaw; chop with vegetable chopper.
Add ginger ale.
Should be the consistency of a slush.
Pour into punch bowl.
Use Kool-Aid in the color you want your punch to be.
Serves about 25.