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Creamy Lemonade Soft-Serve Ice Cream
Dessert American

Creamy Lemonade Soft-Serve Ice Cream

5.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir in lemonade concentrate and confectioners' sugar until well combined.
  2. 2 Transfer cream-lemon mixture to a freezer-safe bowl; freeze until solid, 4 hours to overnight.

By Yoly

Lemonade Cake I
Dessert

Lemonade Cake I

4.4

Prep
30 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
  2. 2 Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
  3. 3 Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
  4. 4 Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

By Mona

Lemonade Cookies
Dessert

Lemonade Cookies

3.9

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
  2. 2 In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
  3. 3 Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

By Kathleen Dickerson

Lemonade Cake
Dessert

Lemonade Cake

4.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Combine cake mix and pudding mix in a mixing bowl with oil, cold water, and eggs; beat with an electric mixer until smooth. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  4. 4 While the cake is baking, make the glaze: Combine thawed lemonade concentrate and sugar in a bowl; mix until thoroughly combined.
  5. 5 Remove cake from the oven and place on a wire rack. Prick all over warm cake surface with a fork, then pour glaze over top. Let cool to room temperature.

By Denise

Frozen Lemonade Pie with Berries
Dessert

Frozen Lemonade Pie with Berries

Prep
15 min
Cook
7 min
Total
512 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
  2. 2 Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
  3. 3 Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
  4. 4 Whip cream in the cold bowl with a hand mixer until stiff peaks form.
  5. 5 Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
  6. 6 Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.

By Culinary Envy

Raspberry Lemonade Pie
Dessert American

Raspberry Lemonade Pie

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Add boiling water to gelatin in a small bowl; stir until gelatin is dissolved, about 2 minutes. Set aside.
  2. 2 Beat cream cheese in large bowl with an electric mixer until creamy. Gradually beat in lemonade concentrate, then beat in gelatin until blended.
  3. 3 Stir in whipped topping and berries; divide filling between crusts.
  4. 4 Refrigerate pies until firm, 1 to 4 hours. Freeze any leftover pie for up to 1 week; thaw to serve.

By Cool Whip

Peppermint Lemonade
Drink

Peppermint Lemonade

4.7

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

By Debby Ward

Amy's Cucumber Lemonade
Drink American

Amy's Cucumber Lemonade

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place lemonade concentrate in a large container with a lid; stir in 3 lemonade cans water. Pour remaining 1 can water into a blender; add cucumber and pulse until smooth. Add cucumber mixture to lemonade; shake to combine.

By workoutmom

Oven Fried Lemonade Chicken
Dinner

Oven Fried Lemonade Chicken

3.9

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
  3. 3 Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
  4. 4 Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

By DEBWALTER

Fuzzy Navel Slush
Drink

Fuzzy Navel Slush

4.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Combine water and sugar in a large freezer container. Stir until sugar is dissolved. Mix in peach schnapps, orange juice concentrate, and lemonade concentrate. Cover and freeze for 4 hours or overnight.
  2. 2 Fill glasses 3/4 of the way full with slush, then top off with lemon-lime soda, and stir to serve.

By Robin Warner