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Parties are for having fun, so skip the complicated drinks and make this EASY berry delicious party punch that takes hardly any effort!  The sparkling punch recipe is literally as easy as one, two, three ingredients and your done! 

Ingredients

• 2 Liters Cherry 7-up chilled
• 64 ounces Welch’s White Grape Cherry Juice chilled
• 1.5 quarts Vanilla Ice Cream

Instructions

1. Simply mix ingredients together, and transfer to large Punch bowl with glasses, or serve out of Mason Jar Mugs!
2. Serve and ENJOY! SO easy, and oh-so-yummy!

Notes

Serves approximately 22 one-cup servings. Depending on party size, you may want to double or triple the recipe. When determining amount to make, take into consideration the size of your cups, and also keep in mind that guests may want seconds. ENJOY!

Source:  https://thefrugalgirls.com/2015/06/cherry-vanilla-party-punch-recipe.html

Creamy mushroom sauce surrounded by tender green beans, topped with the crunchy flavor of French’s Crispy Fried Onions make this casserole an instant classic. It was developed by a staff member in the home economics department at Campbell’s Soup Company in 1955.

INGREDIENTS

• 2 can (14.5 oz.) cut green beans or 2 (9 oz.) pkgs frozen cut green beans, thawed
• 1 can (10 ¾ oz) cream of mushroom soup
• ¾ cup milk
• 1/8 tsp black pepper
• 1 1/3 cups French’s Original or Cheddar French Fried Onions

INSTRUCTIONS

1. Drain beans (or thaw and drain frozen).
2. Combine beans, soup milk, and pepper.
3. Add ½ of the French Fried Onions to the green bean mixture; pour into baking pan. Bake, uncovered, at 350 degrees F for 30 minutes.
4. Top with remaining onions. Bake 5 minutes longer.

Serves 6

Source:  https://www.mccormick.com/frenchs/recipes/salads-sides/frenchs-green-bean-casserole

This quick & easy No Bake Coconut Cream Pie is so light, fluffy, and creamy! A gem of a recipe that can be prepped in minutes, leaving time for summer fun!

INGREDIENTS

• 1 9-inch prepared refrigerated pie crust or your favorite pie crust recipe
• 14 oz. can sweetened condensed milk
• 1 cup cold milk
• 2 – 3.4 oz. boxes instant coconut cream or vanilla pudding mix
• 1 1/2 cups shredded sweetened coconut
• 8 oz. container Cool Whip or whipped topping thawed
• 1 cup toasted coconut optional garnish

INSTRUCTIONS

1. Arrange pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.
2. Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.
3. Bake at 425 degrees for 10-12 minutes, or until edges are browned.
4. Remove from heat, carefully remove parchment and pie weights, and cool completely.
5. Meanwhile, prepare filling.
6. In a large bowl, whisk together sweetened condensed milk, milk, pudding mix, and coconut.
7. Fold in whipped topping.
8. Pour into prepared pie crust. The pie crust will be VERY full, but it will all fit if you just keep building it up in the center. Careful not to let the filling seep over the edges of the crust.
9. Refrigerate until set, at least 2 hours.
10. If desired, garnish with additional whipped cream and toasted coconut.
11. Cut and serve.

Source:  https://thegoldlininggirl.com/2018/06/no-bake-coconut-cream-pie/

This Quick Banana Pudding just might be the perfect summer dessert! The no-bake treat requires just 5 ingredients and 15 minutes of prep for a cool and refreshing make ahead option. Who wants to slave away in the kitchen when you could be enjoying the warm summer weather?

INGREDIENTS

• 1 box vanilla wafer cookies (macaroon cookies)
• 1 small box vanilla instant pudding
• milk for preparing pudding
• 2 large ripe bananas, thinly slice (plus extra for garnish)
• 4 ounces frozen whipped topping (such as Cool Whip), thawed

INSTRUCTIONS

1. Prepare pudding according to package instructions. Refrigerate and set aside.
2. Place vanilla wafer cookies in a single layer on the bottom of a 11 x 7-inch baking dish. I used 24 cookies for each layer.
3. Use a spatula to spread half of the prepared pudding (approximately 1 cup) over the cookies.
4. Top pudding with a single layer of banana slices.
5. Repeat layers, starting with cookies.
6. Top final layer of banana slices with whipped topping. Refrigerate at least one hour, or until ready to serve. Just before serving, garnish with extra vanilla wafers and sliced banana, if desired.

Source:  https://www.theseasonedmom.com/summer-quick-and-easy-banana-pudding/

Russian Tea or Friendship Tea is a homemade tea mix that combines instant tea, lemonade and Tang with some spices for a perfect warm drink. Make up a batch of this tea to have on hand when guests drop in or to give as the perfect homemade gift with a plate of cookies.

INGREDIENTS

• 2 cups Tang (orange flavored drink mix)
• 1 cup lemonade-flavored drink mix
• 1 cup sugar
• 1/2 cup unsweetened instant tea
• 1/4 tsp ground cloves
• 1 1/2 tsp ground cinnamon

INSTRUCTIONS

Combine all ingredients together and store in a container with a tight-fitting lid.  

This fits perfectly in a quart sized mason jar.

To serve, add 2-3 teaspoons per cup of hot water. Be sure to leave room at the top of the cup, because this tea mix will fizz up when you mix it with boiling water.

Source:https://www.findingzest.com/diy-russian-tea-mason-jar-gift-with-photo-gift-tag/

These snowball cookies are surprisingly easy to make and drop dead good! The dough should be well chilled, and then roll each one gently into a ball. Pressing them too hard when rolling might cause them to crumble. Enjoy!

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes about 2 dozen

INGREDIENTS

• 1 cup all purpose flour
• 1 stick butter (1/2 cup/4 ounces/113 g), softened (I use unsalted)
• 1 cup finely chopped toasted pecans (or coarsely ground)
• 3 Tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar for rolling

INSTRUCTIONS

1. Put all ingredients except powdered sugar into a large bowl.
2. Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
4. Place on ungreased or parchment-lined cookie sheet an inch apart.
5. Bake for 15 minutes or until set but not brown.
6. Let stand on cookie sheet about 2 minutes, then gently roll each one gently in powdered sugar. Let cookies cool.
7. Once they cool (15-20 minutes), roll again (gently) in powdered sugar. Store loosely covered

To Toast Nuts: Place on ungreased baking pan and bake at 350° F for 8-10 minutes. Keep an eye so they don’t burn. Cool, then chop.

Source:  https://www.jennycancook.com/recipes/easy-christmas-pecan-balls/

A makeover of the classic recipe on the back of the oatmeal box by cooks at America’s Test Kitchen. A delicious improvement!

INGREDIENTS

1 cup (5 ounces) all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
4 Tbs unsalted butter
1/4 tsp ground cinnamon
3/4 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1 large egg plus 1 large yolk
1 tsp vanilla
3 cups old-fashion rolled oats
1/2 cup raisins (optional)

INSTRUCTIONS

Before You Begin

Regular old-fashioned rolled oats work best in this recipe. Do not use extra-thick rolled oats, as they will bake up tough in the cookie. For cookies with just the right amount of spread and chew, we strongly recommend that you weigh your ingredients. If you omit the optional raisins, the recipe will yield 18 cookies.

• Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.

• Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins, if using, and stir until evenly distributed (mixture will be stiff).

• Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch disk.

• Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.

America’s Test Kitchen: https://www.youtube.com/watch?v=nfn0O25aDaU

These tasty morsels require only three ingredients—and no turning on the oven. When you make these haystack cookies, you need to work quickly. The melted butterscotch cools and hardens quickly. That’s a good thing because you can eat these cookies just minutes after you make them.

Ingredients

• 10 ounces Chinese chow mein noodles
• 1 cup dry roasted peanuts
• 16 ounces butterscotch chips

Instructions

1. Line baking sheets with parchment or waxed paper.

• Combine the chow mein noodles and dry roasted peanuts in a large bowl. 

• Melt the butterscotch chips in the microwave or over a double boiler.

• Pour the melted butterscotch over the noodles and peanuts. Use a spatula or your hands to stir the mixture, making sure the noodles and peanuts are completely coated in butterscotch.  (If the mixture seems too dry, add more melted butterscotch.)

• Drop by spoonful onto wax paper or parchment and allow to cool.

Source:  https://www.attagirlsays.com/30-christmas-cookie-recipes/

Easy and the best Chocolate Fudge ever! Recipe takes only 5 minutes to make, then just pop it into the fridge to chill.

INGREDIENTS

3 Cups (18 oz) chocolate chips 
1 (14 oz) can sweetened condensed milk
1 tsp Vanilla
1/2 cup white mini marshmallows
1 cup chopped walnuts (optional)

INSTRUCTIONS

Lightly grease casserole dish (to prevent slipping) and cover bottom with parchment paper. Overage of paper on sides will be used to lift fudge out for cutting.

In a microwave safe bowl place the chocolate chips. (You may use white, dark chocolate or milk chocolate chips). Add condensed milk and vanilla. Microwave at 15 second intervals until mixture is completely smooth. Add marshmallows and stir until completely melted, and mixture is smooth.

Pour into prepared dish. You may top with nuts. Please lightly on nuts to embed them in fudge.

Chilling Time: About 2 hours

Cut into 20-30 squares.

One Pot Chef:  https://www.youtube.com/watch?v=Xbg9MWEkN1s

These cookies are not only beautiful, but they taste wonderful. Unlike many holiday confections, the longer they sit, the better they taste!

INGREDIENTS

• 1 (12 ounce) package vanilla wafers, crushed
• 1 ½ cups chopped nuts
• ¾ cup confectioners’ sugar
• ¼ cup cocoa
• ½ cup light rum (Bacardi Vanilla flavored rum)
• 3 tablespoons light corn syrup
• 1/8 cup confectioners’ sugar

INSTRUCTIONS

1. In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners’ sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1-inch balls; roll in confectioners’ sugar.
2. Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners’ sugar before serving.

Note

A half cup of orange juice plus one teaspoon of freshly grated orange peel can be substituted for the rum in this recipe

Source:  https://www.allrecipes.com/recipe/17238/cocoa-rum-balls/