Super Saturday!

Please come join us Saturday, October 15th, from 10:00a.m. until 2:00p.m. for Super Saturday! We will have fun projects to make, and  ideas and recipes for Halloween, Thanksgiving, and Christmas. Lunch will be served. A nursery will also be provided.

Sign up this Sunday (October 9th) for the projects you are interested in. Don't forget if you have a fun holiday project or recipe you would like to share contact Tina Barrett (barretttm@yahoo.com or 238-1772) or Nora Frost (noraburn@yahoo.com or 208-406-7863).

Relief Society Summer Picnic

Don't forget to come join us:

Thursday August 11, 2011

6:30 p.m. at

1672 Rainier Dr. (Widdison's backyard)

for an evening of fun and friendship!

The main dish will be provided

Please bring a side dish, salad, or dessert to share.

We hope to see you there!

Make Your Own Mixes

Here are a list of links for some great make your own mixes.  Making your own mixes and spice blends are a great way to save a little money; plus when you make your own you always know what the ingredient list is! Just click on the title to go to the recipe.

Spice Blends:
Dry Onion Soup Mix
Pumpkin Pie Spice
Taco Seasoning
Ranch Dressing Mix 
Chili Seasoning Mix

Convenience Foods:
Home Made Pancake Syrup
 Bagel Bite Pizzas
Crockpot Refried Beans
Frozen Fudge Pops
Frozen Smoothie Pops
Sweet and Condensed Milk
Granola Bars

Mixes:
Bisquick
Pancake Mix
Oatmeal Pancake Mix
Corn Muffin Mix
Muffin Mix
Hot Roll Mix
Hot Cocoa Mix
Yellow Cake Mix
Chocolate Cake Mix

Homemade Fudge Pops With Tutorial

I found the recipe for the fudge pops at allrecipes.com

Homemade Fudge Pops

(makes 12 frozen treats. I doubled the recipe to make 24 frozen treats.)

You can also find the recipe HERE

3/4 cup granulated sugar

3 tablespoons all purpose flour

3 tablespoons cocoa powder

4 cups milk ( I used 1% milk)

• Stir together sugar, flour, and cocoa powder in a large sauce pan (I double the recipe, so I used  large pot)

•  Stir in half of the milk into the dry mixture and whisk until completely combined and smooth.

•  Stir in the rest of the milk.

•  When the rest of the milk is completely incorporated. Heat on medium heat. 

•  Stir the mixture constantly (so that it won't scorch) until it comes to a full rolling boil.

• Continue stirring and allow the contents to boil for two minutes. Remove from heat and allow to cool  until warm (about 20 minutes).

•  Pour warm mixture into an empty (and clean) ketchup or syrup bottle. I do this because it is much easier to fill the molds.

•  Fill each section of the mold about 7/8 full.  About 1/4 cup per mold.

•  When all the molds are filled, place to mold top on each section.

•  Of  course, I discovered that several of my tops are missing ( naughty children). I had to improvise by using four small plastic knives I dug out of my stash of plastic silverware.

•  Place in the freezer until completely frozen ( I usually just let them stay in overnight).

• To remove fudgesicles from the molds, run hot water over the molds for a minute or two, or let sit on the counter for five minutes before removing.

 If you don't own frozen pop molds you can use 4 ounce or 6 ounce clean yogurt containers. You can also use 4 ounce wax coated or plastic paper cups (if you use plastic cups you can wash and reuse them). Just line them up on a large cookie sheet. Craft sticks (found at most dollar stores) or small plastic knives work great for handles. To get your "handles" to set straight, chill the fudge pop mixture for one hour before inserting them.

Frugal Grocery Budget Stretchers

 Come join us this Thursday night to  learn simple ways to stretch you grocery dollar and feed your family. 

           

 Thursday, July 7th

6:30 pm

at the Church (2000 Fairway)

                                 Nursery will be provided                                  

Super Easy Summer Salad Night

In a potluck rut? Come sample (and take home the recipes for) some simply scrumptious salads! Enjoy an evening of fun and socializing! Hope to see you there!

Thursday, June 16th

6:30p.m.

at the church

a nursery will be provided

Peanut Butter Swirl Brownies

If you like Reese's Peanut Butter cups, you'll love these brownies!!!

Peanut Butter Swirl Brownies

(use a 8x8 or 11x7 in baking pan. Makes 16 brownies)

For Brownie Layer:
3/4 cup sugar
1/3 cup butter
1/4 cup cocoa powder
1 egg
1/2 teaspoon vanilla3/4 cup all purpose flour
1/4 cup milk
1/4 teaspoon baking powder
1/4 teaspoon baking soda

1. Combine sugar, butte, and cocoa powder in a medium saucepan. Cook and stir until butter is just melted. Remove from heat immediately.
2. Stir egg and vanilla into chocolate mixture until combined.
3. Beat in flour, baking powder, baking soda, and milk. Beat until smooth.
4. Spread brownie batter into a greased 8x8 or 11x7 in baking dish.

For Peanut Butter Layer:
1/2 cup butter melted
1/2 cup powdered sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 tsp vanilla

1. Beat melted butter powdered sugar, peanut butter, salt and vanilla until smooth.
2. Drop peanut butter mixture by tablespoons on top of brownie batter
3. Swirl peanut butter mixture into brownie batter by dragging a butter knife horizontally and then verically through batters; until a swirl pattern appears
4. Bake at 350 for 20 - 25 minutes.

May Day Mingle

Please come join us for our 

May Day Mingle!

Thursday, May 19th  

6:30p.m.

at the Church.

There will be a hands on carding making class, potting flowers, refreshments, and of course, the most important thing - MINGLING!!

A nursery will be provided.

Honey Whole Wheat Bread

 Lately, I have been experimenting with baking whole wheat, high fiber bread (like Harper's Bran Bread). This has proved to be a tricky challenge. The more fiber you add into the bread the denser it becomes. My family has issues with dense bread. They have only been eating  whole wheat bread, if it is mainly made from white flour with a little whole wheat sprinkled in (the big babies). I came across a recipe for Honey Wheat Bread in this month's issue of Taste Of Homes Healthy Cooking magazine. It looked promising! I baked up a batch, and it was fabulous! The family ate it without complaint (Woo Hoo)!  I did tweak it a little bit to add more fiber ( I calculated it at 5 grams of fiber per slice).  Here is the recipe after I tweaked it (of course, you can find the original recipe HERE):

Honey Whole Wheat Bread

(makes two loaves - 16 slices each)

4 1/2 teaspoons yeast

3 cups warm water; divided

1/2 powdered milk

1/2 cup honey (you could substitute brown sugar)

1/2 cup + 1 tablespoon wheat bran

1/3 cup + 1 tablespoon ground flaxseed ( I like Bob's Red Mill Ground Flax Meal)

2 tablespoons butter or canola oil

2 teaspoons salt

4 cups whole wheat flour

4 tablespoon wheat gluten

3 - 3 1/2 cups bread (or all purpose flour)

1. Dissolve yeast in 1 cup warm water (add 1 teaspoon of sugar to feed the yeast). Let yeast sit for 5 minutes.
2. In a large mixing bowl combine 2 cups very warm water, powdered milk, honey (or brown sugar), oil (or butter), and salt.
3. Add whole wheat flour, wheat bran, ground flax seed, wheat gluten, and one cup of bread flour to the liquid mixture.
4. Pour dissolved yeast on top of flours.
5. Beat together until smooth batter forms (about 3 minutes)
6. Stir in the remaining flour until a soft dough forms (it will be sticky)
7. Dump dough onto a floured surface and knead (about 6 - 8 minutes) until a dough is smooth and elastic; adding white flour as necessary to keep it from sticking.
8. Place dough in a greased bowl. Cover with a dishtowel, and let rise until double (about 1 hour).
9. Punch down dough, divide in half, and shape into two loaves.
10. Place loaves in two greased 9x5 bread pans 
11. Cover loaf pans and let rise until dough has risen 1 inch above the rim of the bread pan (about 30 minutes).
12. Bake at 350 degrees for 30 - 40 minutes or until golden brown
13. Remove baked bread from pans (lay loaves on their sides) and cool completely.

Portion Control....Soap Style

I have had a monumental revelation,lately! It is getting really expensive to run a household. Of course, it doesn't help that utility, gas, and food prices are on the rise, but just keeping the basic non food necessities around really adds up (especially when you have a houseful of kid's). I have stopped buy most cleaning products. Opting to use home made cleaners, vinegar, baking soda, and micro fiber cloths.I pretty much only buy the ingredients to make my cleaning supplies (much cheaper and earth friendly). I do still buy Lysol wipes (I have a houseful of males......enough said!). I have been really paying attention to cost per ounce (or count) on the  personal hygiene and the household products we use. Most of the time it works out that the largest or warehouse size is the best price (praise be to Costco's coupon books).  I am great at  portioning out just about anything and trying  to use the least amount possible to make them stretch just a little further. However, the rest of the family not so much! Their philosophy seems to be that those big bottles and boxes of , whatever, are bottomless and FREE (silly, silly family)!

So to up the ante on portion control compliance, I have had to get a little creative. If you take the guess work out of it, they will comply....most of the time!

I switched from regular hand soap dispensers to foaming soap dispensers a long time ago (the day Child #3 pumped an entire bottle of regular hand soap on the bathroom floor). Now I refill my foaming soap dispenser by filling the dispenser 2/3 full of water and adding 1/2 tablespoon antibacterial soap. Shake to mix the soap and water. Then add more water to the fill line if necessary.

In fact, most antibacterial dish soap's can be used in place of hand soap. They also happen to be cheaper the regular hand soap refills, too.

My kid's can go through a bottle of shampoo in record time. Since the majority of the people in this house have hair an inch long, they really don't need a palmful of shampoo to wash their hair (or make bubble bath). To save money on shampoo I buy it on sale, and  then pour it into a pump bottle that we have been reusing for years.

To ensure that they don't use an unholy amount with each shampoo I twisted a wide rubber band underneath the head of the pump. Now the pump will only go so far before stopping. Giving them enough to get their hair clean, but not enough to waste. 

The same goes for dish soap. In my continuing efforts to produce marketable members of society, I have been making my kid's wash the dishes that won't fit in the dishwasher by hand (or if they are getting a little sassy...all the dishes).  I have been refilling a one liter plastic soda bottle (with a salvaged dish soap bottle lid on it) from the Costco size dish soap bottle to make it more manageable, but squeeze bottles = free for all + waste, at my house.

 So now, I refill a 20 oz plastic soda bottle (with a salvaged pump lid from a bottle of hand sanitizer) from the mondo container of dish soap.  Two pumps is enough soap to fill the sink with lots of bubbles!

Bar soap seems to be the Achille's heel. I have encased many bars in legs of worn out nylons. This method works great......if they remember to hang the soap up after their bath!!!  I guess some things are a work in progress!

 

Home Made Pancake/ Waffle Syrup

This syrup is super easy to make, and very tasty. My kid's have been eating it for years on their pancakes, and there haven't been any complaints yet (even from the picky ones)!

Homemade Pancake/ Waffle Syrup

2 cups granulated sugar
1/2 tsp. maple extract (Mapleine)
1/2 tsp. vanilla extract
2 tablespoons corn syrup (to prevent the syrup from crystalizing)
1 cup water

Stir ingredients together in a large saucepan. Bring to a boil over medium heat stirring occasionally until it comes to a boil. This is the important part WATCH YOUR SYRUP CLOSELY!
Once it comes to a boil it will boil over quickly. As soon as it starts to boil and the sugar is dissolved take it off the heat and let it cool. The syrup is thin while it is hot, but once it cools it's thick just like store bought syrup. Pour into an old flip top syrup or ketchup bottle and store leftovers in the fridge. It will stay good for a month in the fridge.

Happy Easter

"Of Him who delivered each of us from endless death, I testify He is a teacher of truth—but He is more than a teacher. He is the exemplar of the perfect life—but He is more than an exemplar. He is the great physician—but He is more than a physician. He is the literal Savior of the world, the Son of God, the Prince of Peace, the Holy One of Israel, even the risen Lord, who declared, “I am the first and the last; I am he who liveth, I am he who was slain; I am your advocate with the Father” (D&C 110:4)."  - President Thomas S. Monson

"Oh, sweet the joy this sentence gives: ‘I know that my Redeemer lives!"

 

Happy Easter, Sisters!

Tiffanee's Salsa Supreme

For everyone who enjoyed the salsa Thursday night after our Square Foot Gardening Class, you can find the recipe here:

Tiffanee's Salsa Supreme

 Tiffanee Gould is a Highland 7th Ward alumni, and a VERY  dear friend. I have never eaten a recipe of her's that I didn't like! In fact, her blog, One Crazy Cookie, is chuck full of easy, delicious, and economical recipes.

Don't Forget Our Square Foot Gardening Class!!!

Don't forget, ladies. Well will be holding our Square Foot and Container Gardening class:

This Thursday, April 7th

at 6:30 pm

in the Relief Society Room

I am super excited to share step by step how to grow produce in even the smallest areas. Please come join the fun!  Even if your an avid gardener all ready, come share you wisdom with us!!!!

Home Made Disinfecting All Purpose Cleaner

Homemade All Purpose Disinfecting Cleaner

2 TB ammonia
1/2 cup alcohol
1/4 cup vinegar
3 1/4 cups water

I add the first three ingredients in a quart spray bottle then fill it up with water. I keep one in both bathrooms. It is great for cleaning sinks, hard water on tile, toilet seats, kitchen counters, most hard surfaces, and greasy fingerprints off of doors. I even use it as a mirror and window cleaner (no streaking). To make disinfecting wipes cut a small roll of Bounty paper towels (no substitutes) in half (with a serrated knife). Place each half roll in a plastic container (if you use the 110 count tubs of Lysol wipes save the empty tubs. The rolls fit in them perfectly). Pour 1/2 of the solution over each of the rolls. Give the paper towels a few minutes to soak up the solution, and then pull the card board out of the center. Much cheaper than the commercially made ones, and as long as you keep a supply of the ingredients on hand, no having to run to the store to get more when you run out!

Don't Forget General Conference

Can  you believe six months have passed since our last General Conference!! I know I look forward to Conference. It is a great opportunity to refill our "glasses", regroup, and refocus! Let's all prepare to partake of the spiritual feast that will surely be shared with us this weekend.
Tune in April 1st and 2nd. All sessions will be broadcast at 10:00 a.m. and 2:00p.m. locally on KIFI channel 8, as well as,  KBYU, and BYU tv (on Dish Network), and on LDS.org. The Priesthood Session will be broadcast at the Stake Center (on Satterfield Dr.) at 6:00 p.m.

Blueberry Sour Cream Muffins

These muffins are DIVINE!! You could substitute raspberries, strawberries, or diced peaches in place of the blueberries.

   

Blueberry Sour Cream Muffins
(makes 24 muffins)

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar
4 tablespoons unsalted butter melted
1 1/4 cups sour cream (10 ounces)
1 1/2 cups fresh or frozen blueberries

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below.

Cinnamon Sugar Topping:
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack.

Frugal Tip: Watch for cupcake (muffin) papers on the after holiday clearance sales. You can usually find them for 50% to 90% off, making them much cheaper than the ones at the grocery store.

Warm Banana Cobbler

Holy Moses! I have to share this recipe with all of you! I made Warm Banana Cobbler for dessert tonight. I had some bananas that were freckly (see I can turn this into a frugal post). I wanted to try something new, and my family is getting sick of banana muffins or pancakes every time the bananas get ugly (which seems like about every fourth day).  I was hankerin' to do a little baking, and I found this recipe in one of my favorite cookbooks ("Better Homes and Garden's 9x13 The Pan That Can). If your a banana fan you have got to try it; it is FABULOUS! I made a few tweaks by adding some nutmeg, and cinnamon. I also added an egg into the batter to give it a richer flavor. I also omitted the nuts. I'm telling you it tastes like heaven! 

Warm Banana Cobbler

1 1/2 cups self rising flour, divided ( just mix 1 1/2 cup flour, 1 1/2 teaspoons baking powder, and 3/4 teaspoon salt together in a small bowl. It is exactly the same thing)
1 cup oatmeal
1 cup granulated sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup milk
1 egg
1/2 cup butter melted
1 1/2 tsp. vanilla
4 ripe bananas
3/4 cup packed brown sugar
1/2 butter
1/2 cup nuts (optional)

In a medium bowl stir together 1 cup self rising flour, granulated sugar, cinnamon, nutmeg. Add in milk, melted butter, egg, and vanilla. Beat until smooth. Pour into a greased 9x13 inch pan. Slice bananas over the top of the batter in a single layer. In a large bowl combine butter, 1/2 cup self rising flour, oatmeal, and brown sugar. Stir to combine. Cut in the 1/2 cup of butter until crumbly. Sprinkle evenly over bananas. Bake at 375 for 30 - 35 minutes. Let cool for 30 minutes, and serve while it is still warm with ice cream.

Great Sale At Smiths!

For those of you who don't get the newspaper, Smith's is running a great sale this week! They are running a promotion that if you buy any of the participating items (you can mix or match) in groups of ten you save $5.00 off the transaction at  checkout. That means you will save another $.50 off of each sale item. If you have kids (big or little) who like Powerade it ends up being $.39 each (if you ten). American Beauty and Ronzoni pasta also ends up being $.49 a package. Go to this link to check out the sales flier. They are also running a cereal promo. If you buy four boxes of participating Kellogg's cereal (4 for $10.00) you get two free gallons of milk. A dozen large eggs are $.99 and Kroger brand cups of yogurt are 3 for $1.00 this week, too..

Parker House Rolls (a.k.a. Home Made Hamburger Buns)

Today I made up a batch of  Parker House Roll dough to turn into home made buns. I am a big fan of using this roll dough for making homemade buns. The rolls are fluffy and stay fresh for several days.They taste so much better than the store bought kind! It took a couple of tries to get the size and shape right. The first try I cut them out with a biscuit cutter, but when they rose they were still too small for the hamburger patties (Oops!). Not long ago, I was looking through a cookbook and saw a tutorial for shaping rosette rolls. I thought it would work great for shaping hamburger buns. After the dough has risen for the first rise, punch the dough down and divide the dough in half.

1.  Roll the dough out into a rectangle.

 

2.  Use a pizza cutter to cut the dough into sections.

3.  Divide the dough into eight section.

4.  Cut each of the eight sections into thirds.

5. To make each hamburger bun, lay the three sections side by side

.

6. Overlap the three sections to start the braid.

7.  Braid the three sections together like you were braiding hair.

8.  Twist the braid into a circle to form the bun. Pinch the ends of the roll onto the dough to secure.

9.  Place rolls onto a greased cookie sheet, and allow to rise until doubled (about 45 - 60 minutes). 

10. Bake according to the recipe. When they are done baking, you have snazzy looking hamburger buns!

Tonight's rolls accompanied BBQ Chicken, but they are great with grilled hamburgers, sloppy joes, or any BBQ style sandwich. My kid's like to use them to make hoagie sandwiches or peanut butter and jelly for school lunches.

Square Foot and Container Gardening

Yeah! Spring is almost here! It's time to start think about gardening!!!  Come learn how to grow vegetables in any amount of space! Veggies can be grown in flower beds, swimming pools, or even empty buckets.  Please join us for :

Square Foot And Container Gardening 

April 7th

6:30 p.m.

in the Relief Society Room at the Church

Make Your Own Baby Wipes

Here is a great money saving recipe for baby wipes. I used these wipes with all four of my kid's and they work great! The are especially fabulous if you have a baby (or toddler) with sensitive skin. My only suggestion is that you use a thicker paper towel (like Brawny) so that your wipes don't break apart at a "crucial" moment!! Click this LINK for step by step instructions.

Ridley's (Nel's BiLo) Case Lot Sale

This starts the second week of the Ridley's (Nel's BiLo) case lot sale. If you haven't already stocked up; you still have until Monday March 14th. Case lot sales are a great way to start or add to your food storage. I have heard from several reliable sources than food prices are going to continue to rise this year. Even if you only purchase a couple of items it's still a great start. The following items are a excellent buys:

• W.F. (15 oz) canned corn or green beans $11.72 (24 cans)
• W.F. (15 oz) canned beans $12.72 (24 cans)
• W.F. ( 4 oz) canned mushrooms $9.78 (24 cans)
• First Harvest (29oz) canned peaches or pears $11.58 (12 cans)
• Liberty Gold (20 oz.) canned pineapple $20.35 (24 cans)
• Liberty Gold (14.5 oz) fruit cocktail, peaches, or pears $13.98 (24 cans)
• 10 pound box of  frozen boneless, skinless chicken breast $15.87
• 40 pound box of FRESH boneless, skinless chicken breasts $59.95
• W.F. (36 regular or 18 double rolls) toilet paper $5.95
• W.F. (24 oz) ketchup $10.44 (12 count) or $13.92 (16 count)
• W.F. (7 pound) pancake mix $5.49 each
• W.F. (128 oz) pancake syrup 5.49 each
• W.F. (16 oz) frozen vegetables $9.48 (12 bags)
• 25 pound bag Pendleton white all purpose flour $5.85 each (this is the cheapest I have found flour!)
• W.F. (20 pound bag) white long grain rice $9.99
• Campbell's Spaghettios $6.64 (12 count) or $13.28 (24 count)
• W.F.  (16 oz) hydrogen peroxide or alcohol 2 for $1.00
• Tide (100oz) liquid laundry detergent $8.98 each
• Clorox (96 oz) regular bleach $1.44 each
• W.F. seasoning packets (spaghetti, taco, stew, etc.) $6.95(24 count)
• Nissin (3 oz) Top Ramen noodles $2.88 (24 packages)

Click on the highlighted store names below to see the ads.

Ridley's   Nel's Bi Lo Marketplace

Crockpot Refried Beans

I found the original recipe for this at allrecipes.com. I tweaked it a little bit to give it more flavor. It's super tasty (even my kid's ate it without complaint), and very economical. Leftover beans can place in storage containers and frozen for later.

Crock Pot Refried Beans

(makes fifteen 1/2 cup servings)

Cost per serving $.09

3 cups dried pinto beans

1 cup of finely minced onion ( I chopped mine up in the food processor)

2 tablespoons minced garlic

1 (4 oz.) can of chopped green chili peppers ( I tossed mine in with the onion and chopped them up more)

1 tablespoon chicken bullion

1/8 teaspoon ground cumin

1 1/2 teaspoons ground black pepper

2 teaspoons salt

9 cups water

1. Place dried beans in the crock pot . Cover with water and soak overnight.
2. Drain water off of soaked beans and return beans to crock pot.
3. Add onion, garlic, chili peppers, bullion, and spices to beans. Stir together.
4. Cover with water. 
5. Turn the crock pot onto high and cook for 8 hours. Check beans periodically. If the water seems to be evaporating (the water is below bean level) add  more hot water.
6. When beans are soft and mash easily, drain beans. Reserve the liquid!*
7. Mash beans with a potato masher or mixer adding in enough bean broth to get a soft (not runny) consistency. You will not use all the broth. ( I cheated and ran my beans through the food processor in small batches. I just start the processor and slowly poured the broth in the neck of the lid until the beans reached the desired consistency.)

*Freeze the leftover bean broth to use in soup, stew, or chili.

Party Punch

Here is the recipe for the punch served at the Relief Society Birthday party. Thank you to everyone who attended, and especially all those who worked so hard to make it a FABULOUS evening!

Party Punch

3 Two liter bottle of Diet Sprite

2  envelopes of Wyler's Cool Raspberry Sugar Free drink mix

1 - 2 (16 oz.) package(s) of frozen strawberries*

1  lemon (sliced)

Pour Sprite into a large punch bowl of drink dispenser. Stir in powdered drink mix until completely dissolved. Add frozen berries to punch. Lay lemon slices on top of strawberries in the punch bowl. 

 

* Frozen fruit works great in place of ice in drinks. Bonus: Frozen fruit won't water down the punch, and it absorbs the flavors of the punch - making a tasty treat.