|Paula Deen: It Ain't All About the Cookin'|
|by Sherry Suib Cohen|
Do you know the real Paula Deen? You may think you know the butter-loving, finger-licking, joke-cracking queen of melt-in-your-mouth Southern cuisine.
1 - 10 of 155 for kool aid
Chill milk until partially frozen. Whip until fluffy. Add Kool-Aid and sugar. Whip until stiff. Place in pie shell; freeze until firm.
Mix sugar and Kool-Aid with small amount of water. Pour into gallon container. Add pineapple juice and fill with water. Add ginger ale.
Wash beets and ... juice, pectin and Kool Aid for 1 minute. ... or until mixture coats spoon. Pour into jars and seal. Do not use pre-sweetened Kool Aid.
Mix flour, salt, oil and 1 small package of Kool Aid or other unsweetened ... water. Stir, knead until it forms a soft dough. (Stays soft for a long time.)
Dissolve Kool-Aid, sugar and ... Put in zip-lock bag and put in freezer. After it starts to crystallize, squeeze it so it stays mushy. Don't get it solid.
Cool milk until ... until blended. Add Kool Aid and pour into ... buttered pie plate. Bake at 350 degrees for 30 minutes. Cool and top with whipped cream.
Mix all together, ... freeze. When ready to use, thaw and add Ginger Ale. Can be mixed ahead and frozen for weeks. Note: For green punch use lime Kool-Aid.
Dissolve Jello in boiling water. Add Kool-Aid and sugar; mix well. Add cold water; put in popsicle container. Allow space for expansion.
Mix Kool-Aid, water and ... to serve, pour punch over the molds in the punch bowl and add the ginger ale. This is a very flavorful, but economical punch.
Mix each package pre-sweetened Kool-Aid with 1 1/2 ... wish to add ginger ale. If desired may omit some of the water if you add ginger ale. Makes 4 gallons.
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