Pumpkin Pie-sicles

2 1/2 lbs. butternut squash
1/2 cup pure maple syrup
2/3 cup light cream
1/2 to 3/4 teaspoon pumpkin pie spice


To make a batch, cut a butternut squash into quarters and scoop out the seeds.

Boil, bake, or microwave the squash until it's soft. Let the squash cool a bit before scooping its flesh into a medium-size bowl.

Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. Use a potato masher to mush the squash and blend all of the ingredients.

Spoon the mixture into ice pop molds (makes about 10), add sticks, and freeze for at least 6 hours before serving.

Crazy Pink Lemonade Pie

I found this recipe and I just had to try it!

Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 Tbs sugar

Filling
1 quart (4 cups) vanilla ice cream, softened
1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Red food color, optional
Lemon or lime peel, optional


Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie dish. Bake 8 to 10 minutes or until golden brown; cool.

In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.

Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.

Easy Tropical Slushies

20-oz. can pineapple chunks in natural juice
1 cup cold mango nectar

-Pour entire can of pineapple, including the juice, into a large, resealable plastic bag. Freeze until solid, at least 8 hours, or overnight.
-Remove bag from freezer, and let sit at room temperature for about 10 minutes.
-Empty contents of bag into blender or food processor. Add the mango nectar, and pulse to chop up large pieces of fruit. Blend until smooth and creamy.
-Pour into glasses and serve.

Makes about 3 cups.

Peach-Lime Sorbet

1 1/2 cups water
2/3 cup sugar
2 Tbs light corn syrup
1 pound fresh peaches or nectarines
1 tsp freshly grated lime zest
6 Tbs lime juice
1/4 tsp salt

-Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves. Add peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes.
-Pour the fruit-syrup mixture into a blender. Add lime zest, juice and salt; blend until smooth. Pour into a large bowl and refrigerate until cold, 4 hours or overnight.
-Freeze the sorbet mixture in an ice cream maker.
-(Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours. Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)