strawberry-watermelon slush

It's pretty darn simple, and you might already have this stuff around.  Just roughly chop some strawberries.

And juice a lemon

Toss both in your blender along with some cubed watermelon and some sugar,

and blend blend blend.  When its nice and smooth, add ice cubes until it reaches your desired level of slushie-ness.  I think I went for about 4 cups at least.

Pour it into cups and top with an umbrella if you are like me and tiny umbrellas make you happy.

Strawberry-Watermelon Slushie
Recipe from Taste of Home

2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint.  Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes
In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached.  Pour into chilled glasses and serve immediately.

Yield: 5-7 cups

banana split squares.

First, you layer the ice cream sandwiches on the bottom of the pan, cutting some of them to fit if necessary.

Then you add a layer of bananas,

then hot fudge and caramel, then strawberries or maraschino cherries.

Then I combined the whipped topping with a can of crushed pineapple and spread it on top of everything and added some crushed Butterfingers, although you could also use toffee bits (or crushed toffee bars) or any kind of chopped nuts.

Then you pop this bad boy in the freezer for at least 4 hours so it can set up. When it's frozen, cut into 12 pieces and serve immediately.

It's super easy and fun way to cool off this summer!

Frozen Banana Split Squares

Recipe adapted from Paula Deen

12 3.5 oz. ice cream sandwiches

3-4 medium bananas

1/2-1 c. hot fudge sauce

1/2-1 c. caramel sauce

1 c. chopped maraschino cherries or sliced strawberries (more or less depending on personal taste)

8 oz. frozen whipped topping (like Cool Whip), thawed

1 small can crushed pineapple, undrained

2 Butterfinger bars, crushed (or 1/2 c. chocolate-covered toffee bits, nuts, etc.)

Line the bottom of a 9x13" baking dish with the ice cream sandwiches, cutting them to fit as necessary. Slice the bananas into pieces about 1/4" thick and arrange over the sandwiches. Spread the hot fudge and caramel sauces over the bananas. Sprinkle with cherries or strawberries (or both, if desired). Combine the thawed frozen whipped topping with the can of undrained pineapple and spread over everything. Sprinkle with crushed candy bars and freeze for at least 4 hours. When ready to serve, cut into 12 pieces and serve immediately, freezing any leftovers.