Recipe: Recipes Using Kool-Aid Powder (long)

Hi Janet,
Have FUN,
Joe

STRAWBERRY SLUSH
2 c. sugar
2 c. rum
2 pkgs. strawberry Kool Aid
9 c. water
12 oz. orange juice
2 pkgs. frozen strawberries
Mix and freeze.
POPSICLES
1 pkg. Jello, any flavor
1 pkg. Kool-Aid
1 c. sugar
2 c. boiling water
2 c. cold water
Freeze in ice cube tray. Put toothpicks in after they start to freeze a little or get the regular popsicle sticks.
FRESH FRUIT DIP
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) jar Kraft marshmallow cream
1 pkg. unsweetened orange kool-aid
Mix ingredients until well blended. Serve chilled with fresh strawberries, peach slices, grapes or any fresh fruit.
SPICE TEA
1 pkg. apricot Jello
1 pkg. presweetened lemon Kool Aid
1/2 c. instant tea
1 c. sugar
2 tsp. cinnamon
1 tsp. cloves
1 (18 oz.) jar Tang
Mix all ingredients. Store in a tightly sealed jar. To serve, mix 2 teaspoons of mix with 1 cup hot water.
CHERRY SLUSH
1 sm. can frozen orange juice
1 sm. can frozen lemonade
1 pkg. cherry Kool-Aid (sm.)
2 c. sugar
1 qt. ginger ale
2 qt. water
1 c. gin
Mix all ingredients in a very large bowl, stir completely. Pour into freezer containers leaving room at the top for expansion. Freeze. When ready to serve - scoop out and fill glass halfway with mixture. Fill other half with 7-Up. Stir well and serve.
KOOL-AID SHAKE
1/4 c. pre-sweetened orange Kool-Aid
1/2 c. milk
1/2 c. water
1 banana
3 ice cubes
Combine Kool-Aid, milk and water in a blender at high speed for 30 seconds. Add 1 banana and 3 ice cubes and blend 30 seconds more. Makes 2 servings.
BLUEBERRY MUFFINS
12 lbs. sugar
2 c. flour
6 c. milk
4 jars of blueberries
2 scoops raisins
2 c. special dough
1 bunch of eggs
1 pkg. cherry and orange kool aid
1 glass of water
1 box Rice Krispies
Put everything in a big bowl and add some water. Then stir it and add a little more milk and a little more sugar. Mix it with a mixer for 18 minutes, then put it into one of those pans with round holes in it and cook it for 1 minute at 3 degrees. Makes 180 muffins.
ORANGE MILKSHAKE
2 1/2 c. milk
1 pkg. (4 serving size) instant vanilla pudding
3 scoops Kool-Aid orange flavor sugar-sweetened soft drink mix
2 c. crushed ice
2 tbsp. lemon juice
Pour milk into blender; add pudding mix and Kool-Aid. Cover and blend on high speed for 30 seconds. Reduce speed to low and gradually add crushed ice. Add lemon juice. Cover and blend for 1 minute, or until ice is melted. Serve at once. Makes 5 servings.
LEMON POUND CAKE
2 1/4 c. unbleached flour (or all-purpose)
1/2 tsp. salt
1/2 tsp. baking soda
1 c. Weight Watchers red calorie tub margarine
1 c. granulated sugar
3 eggs
1 c. Light 'n Lively lemon non-fat yogurt
2 tsp. grated lemon peel (or 1 tsp. lemon extract)
--GLAZE:--
1/2 c. confectioners' sugar, sifted
1 tbsp. lemon juice (or lemon Kool-Aid to taste or 1 tsp. lemon extract)
Combine: flour, salt and baking soda; set aside. In large bowl - mix at medium speed the margarine and sugar until fluffy. Add: 3 eggs, yogurt, peel, 1 teaspoon extract, 2 drops food coloring (optional); beat 1-2 minutes until smooth. Stir: in dry mixture and combine thoroughly. Grease and flour Bundt pan. Bake in preheated 325 degree oven for 45-60 minutes or until toothpick test clean. Let cool 15 minutes. Loosen side and flip out onto rack to cool. Add glaze to top. Enjoy! (With strawberries or ice cream or alone). Makes 12-16 servings. (Weight Watcher provides 1/4 protein, 2 fats, 1 bread, 140 optional calories.
KOOL AID FROSTING
3 c. powdered sugar
2 tbsp. butter or oleo
1 pkg. Raspberry Kool Aid (dry)
Enough hot water or milk to make it spreadable
Combine all ingredients to spreading consistency.
KOOL-AID CAKE
1 box cake mix your choice
1 box powdered sugar
1 pack Kool-Aid, your choice
1 carton or can of milk, your choice
Make cake according to directions on the box. Mix a half a box of powdered sugar and about half a pack of Kool-Aid, you can mix the whole pack of Kool-Aid to fit your taste. Mix well. Stir in the milk a little at a time to get the thickness you desire. After cake cools before putting on the icing put a few holes in the cake, so as to let some of the icing soak in the cake. Mom let the kids help make the cake they'll love the taste.
RASPBERRY DELIGHT
2 (3 oz.) raspberry Jello
Raspberry Kool-Aid
2 (16 oz.) pkg. frozen raspberries
12 oz. Cool Whip
2 c. tiny marshmallows
Drain berries to get juice. Make up Kool-Aid with 3/4 cup of sugar and 1 quart of water. Make up Jello with juice and Kool-Aid to make 3 3/4 cups of liquid and add raspberries and let jel, but not firm. Then fold in Cool Whip and marshmallows. Freeze overnight in fancy mold.
ORANGE KOOL - AID CAKE
1 box white or yellow cake mix
2 tsp. orange Kool-Aid
2 tbsp. vegetable oilFROSTING:
1 lb. or less of powdered sugar
1 tsp. orange Kool-Aid
1/4 c. vegetable oil
1/3 c. milk (may need more)
Follow directions on cake box. Plus add 2 teaspoons orange Kool-Aid and 2 tablespoons vegetable oil. Beat according to directions on box. Bake at 350 degrees. Beat 2 minutes. Spread on cooled cake.
HELEN'S CHOCOLATE ICING AND ETC.
1 lg. Cool Whip
1 pkg. Kool-Aid (sm.) or
6 tbsp. or more Nestle Quick
Use any flavor Kool-Aid or Nestle's Quick and mix into Cool Whip. Ice your cake. Refrigerate.
SMARTIES OR SWEET TARTS
1 tsp. water
1 c. granulated sugar
1 tsp. unsweetened Kool-Aid
Mix all ingredients and press into clear plastic molds. Drop out and let dry overnight.
LEMON BON BONS
1/4 c. Ricotta cheese
1 pkg. vanilla Alba
1/4 tsp. lemonade Kool Aid
1/4 tsp. powdered sugar
1/2 tsp. vanilla
2 tsp. shredded coconut
Mix all ingredients except coconut. Roll into a bar shape. Roll in coconut; chill. Slice in bon bons.
POPSICLES AND FUDGESICLE
POPSICLE:
1 (3 oz.) pkg. Jello, any flavor
1 pkg. Kool-Aid, any flavor
1 c. sugar
2 c. hot water
2 c. cold water
FUDGESICLE:
1 (3 oz.) pkg. chocolate instant pudding
1/2 c. sugar
1/2 c. cream
2 c. milk
Mix and pour into molds. Freeze. For sugar-free popsicles just use sugar-free ingredients and omit sugar. *For creamier fudgesicles just add more cream and less milk.
CUTOUT CANDY
2 pouches Certo fruit pectin
2 tbsp. water
1/2 tsp. baking soda
2 c. sugar
1 1/3 c. light corn syrup
1 env. Kool-Aid unsweetened soft drink mix (any flavor)
Granulated sugar
Combine fruit pectin, water and baking soda in 4 quart saucepan (mixture will foam slightly). Cook over high heat, stirring constantly, until foam has thinned. Remove from heat; stir in sugar, corn syrup and soft drink mix. Cook over high heat, stirring constantly, until mixture boils rapidly. Continue to boil and stir for 4 to 5 minutes. Remove from heat; stir mixture until bubbles have thinned. Pour immediately into 13 x 9 inch pan which has been buttered or sprayed with no-stick cooking spray. Let stand at room temperature until mixture is cool and firm, about 3 hours. Invert pan onto waxed paper which has been sprinkled with granulated sugar. Sprinkle sugar over top of candy. Cut into shapes with small cookie cutters. Let stand overnight, uncovered, at room temperature before packing or storing. Makes about 2 pounds.
FINGER JELLO
2 (6 oz.) pkg. Jello (any flavor)
4 pkg. unflavored gelatin
1/2 pkg. unsweetened Kool-Aid (same flavor as Jello)
5 c. boiling water
Mix all ingredients together, stirring until Jello is dissolved. Pour in a 9 x 13 inch pan. Let set it will set up on counter if time allows cut in squares.
SNOW CONE SYRUP
2 c. sugar
3/4 c. water
1 pkg. unsweetened Kool-Aid
Bring sugar and water to a full boil. Remove from heat and stir in Kool-Aid. Chill. It's now ready for the crushed ice.
LICKITY SPLITS
1 sm. box Jello
1 pkg. Kool-Aid
1 c. sugar
2 c. hot water
2 c. cold water
Mix all ingredients together and pour into small paper cups ( 3 or 5 Dixie cups). Place in freezer. When they start to freeze, place popsicle sticks or plastic spoons in center. Eat when frozen completely.
SLURPEE
5 ice cubes
Any flavor Kool-Aid
Mix Kool-Aid according to package directions. Put ice cubes in blender container; cover with Kool-Aid. Turn blender on and blend until ice is crushed. Serve with a slurpee straw! Enjoy!
SPARKLING JEWEL COCKTAIL
Assorted Kool-Aid flavors
7-Up (or lemon-lime soft drink)
Make ice cubes of Kool-Aid (made with up to 1/2 less water usually used for drinking) and keep assorted flavors in freezer. For a fun refresher, place several flavors of cubes in a glass and pour 7-Up over top.
RHUBARB MARMALADE
1 no. 2 can crushed pineapple
2 or 3 oranges, diced or 1 pkg. orange Kool-Aid
Cook 1 gallon rhubarb until partly tender. When rhubarb is cooked until partly tender. Add pineapple and oranges. Then add 3 cups of sugar and a few drops of red food coloring. Cook until it thickens like jam. Seal in sterilized jars.

KOOL - AID COOKIES
1/2 c. oleo
1/4 tsp. salt
1/2 tsp. unsweetened any flavor Kool-Aid (grape, use 1 1/2 tsp.)
1 c. sugar
1/2 c. milk
1 beaten egg
2 1/2 tsp. baking powder
2 c. flour
ICING:
1 c. powdered sugar
1 tsp. soft oleo
2 tbsp. milk
1/4 tsp. Kool-Aid powder
Cream oleo, egg, and sugar; mix well. Then mix all ingredients and mix to first mixture. Place heaping teaspoon on greased cookie sheet. Bake at 375 degrees for 12 minutes. Mix powdered sugar with Kool-Aid powder with soft oleo. Add milk and mix thoroughly, then spread on cool cookies.
CHERRY PICKER
2 shots vodka
Cherry Kool-Aid
Ginger ale
Ice
Combine vodka, Kool-Aid and ginger ale. Serve with ice.
FROZEN YOGURT DESSERT
1 c. plain or vanilla yogurt
1/4 c. sugar
1 tsp. Kool Aid, unsweetened soft drink mix, any flavor
Combine all ingredients in non metal bowl. Stir until sugar and soft drink mix are dissolved. Spoon into custard or paper cups. Freeze until firm, about 3 hours.
CHERRY WHIP
2 c. graham crackers, crushed
1/2 c. melted oleo
1 can cherry pie filling
1 lg. Cool Whip
8 oz. cream cheese
1 pkg. cherry Kool Aid
1 lg. box vanilla pudding
Red candy sprinkles or nuts
Mix crushed graham crackers with oleo. Press in bottom of 9"x13" pan. Separate the cherry from the cream of the pie filling. Mix the cream cheese and 1/2 of the Cool Whip, then whip in the cherries. Place on crust. Mix pudding as instructed on box. Put package of Kool Aid in Cool Whip before adding pudding. Pour on top of cream cheese mix. Mix the cream pie filling with the rest of Cool Whip. Add pudding and top with sprinkles or nuts.
APPLE MILKSHAKE
1/2 c. apple, chopped in sm. pieces
2 c. milk
1 c. of any kind of Kool-Aid
Freeze and enjoy.
SUGAR FREE ICE CREAM FLOAT
1 pkg. sugar free Kool-Aid
Sugar free 7-Up
1 c. crushed pineapple (no sugar added)
1 c. diet ice cream
Mix Kool-Aid with 1 quart water. Place in freezer until mushy with ice. Mix with 7-Up and pineapple juice. Pour in glasses and add scoop of ice cream.
BAVARIAN CREAM MOLD
1 packet Kool-Aid (add your own sweetener or
buy the kind sweetened without sugar)
2 packets Knox gelatin
1/2 c. cold water
1 c. boiling water
2 c. ice cubes
1 c. buttermilk
Dissolve Kool-Aid, gelatin in cold water; mix with boiling water and set aside. Put ice cubes and buttermilk in blender and turn on for a few seconds. Add 3 or 4 tablespoons of gelatin mixture and continue this until gelatin is used up. You might add a few sliced strawberries toward the last mixing. Store in refrigerator in a bowl or parfait glasses. Yield 8 servings.
GRANDMA FORONDA'S EVAPORATED MILK FREEZE
1 pkg. kool aid (any flavor)
1 can evaporated milk (14 1/2 oz.)
1 c. sugar
1/2 c. water
Place can of milk in freezer and chill one hour. Dissolve sugar and kool aid thoroughly in water. Place chilled milk in cold mixing bowl and whip with egg beater until three times the volume. Then, add Kool Aid mixture and fold in well. Place in freezing tray and do not disturb until frozen. A delicious, fluffy frozen dessert.
EASY FLUFFY PIES
1 graham pie shells
1 bin Cool Whip
1 can condensed milk
1 env. unsweetened Kool-Aid (berries)
Mix Kool-Aid and milk. Blend with Cool Whip. Fill pie shell. Refrigerate.
JELL SPREAD
1 pkg. Kool aid, any flavor
1 pkg. Sure Jell, or other fruit pectin
3 c. sugar (have measured and ready)
3 c. water
Pour water in kettle, add Kool Aid and pectin, stirring until completely dissolved. Place on fire, stirring constantly and bring to a rolling boil. Add sugar quickly, stirring constantly at first sign of active boil remove from fire, skim quickly and pour in glasses before jelly sets. Makes 5 glasses.
ITALIAN ICE
1 box Jello (4 serving size), any flavor
1 pkg. unsweetened Kool-Aid, same flavor as Jello
1 c. sugar
2 c. boiling water
2 c. cold water
In large bowl, mix Jello, Kool-Aid, sugar and boiling water. Stir until dissolved. Add cold water. Place in individual serving size paper cups and freeze until hard.
SUGAR FREE JELLO
2 env. gelatin, unflavored
1 pkg. Kool aid (unsweetened) any flavor (0.14 oz.)
2 tsp. sweet and low (standard measuring spoon)
4 1/2 c. water
Dissolve gelatin in 1 cup cold water. Add Kool Aid and sweet and low to gelatin. Add 1 1/2 cups boiling water, stirring to dissolve gelatin, Kool Aid and sweetener. Cool slightly. Add 2 cups cold water. Stir. Chill until firm.
WEIGHT WATCHERS FRUIT SALAD
1 can pineapple chunks
Seedless grapes, halved
2 - 3 bananas, sliced
Peaches and - or nectarines, sliced
1 can mandarin oranges, drained
Nutra - Sweet tropical punch Kool Aid
Plums
Apples
Drain juice from pineapple chunks and reserve to mix with Kool Aid (dry). In bowl, mix all fruit, sliced and cut up. Use just fruit - discard mandarin orange juice. Pour pineapple juice - Kool Aid mixture. Cover and let set overnight. Then ready to serve. Do not use melons - they over power other fruit.
FROZEN YOGURT PIE
2 containers plain yogurt (8 oz. each)
1 scoop Kool-Aid raspberry flavor sugar-sweetened soft drink mix
8 oz. container Cool Whip, thawed
1 baked 9 inch graham cracker crust, cooled
Combine yogurt and drink mix. Fold in Cool Whip, blending well. Spoon into crust and freeze until firm, about 4 hours or overnight. Remove from freezer 30 minutes before cutting. Keep chilled in refrigerator. Garnish with Cool Whip before serving. Keep leftovers in freezer.
CAN'T BELIEVE IT'S DIET PIE
1 lg. box Jell-O instant sugar free pudding (vanilla flavor)
8 (2 1/2 sq.) graham crackers
1/3 c. peanut butter
1/2 pkg. lemonade sugar free Kool Aid
Cool Whip (optional)
Crush graham crackers and mix peanut butter in and press firmly in pie plate. Microwave on High for 1 minute. Mix pudding according to directions and blend in dry lemonade. Pour into graham crust; chill until firm. Top it off with Cool Whip.
CHIC N ELETA
4 skinned, boneless chicken breasts
1/4 c. Dijon mustard
1 pkg. orange Kool Aid (unsweetened)
1/4 c. sweet orange marmalade
2 tbsp. orange juice
2 tbsp. butter
Salt and pepper
On large sheet of aluminum foil (doubled) sprinkle orange Kool Aid, salt and pepper. Roll chicken breast in Kool Aid mix, mustard, marmalade, orange juice and butter. Turn up sides of foil and pour in ingredients. Fold foil over chicken and seal. Grill on medium heat for 20 minutes or until tender.
20 MINUTE APPLE BUTTER
14 c. apple sauce
7 c. sugar
1 pkg. Kool-Aid, red any flavor
1/2 bottle oil of cinnamon or cloves, or less to suit taste
Combine first 3 ingredients, in large heavy pan; let come to a boil stirring to prevent sticking. Cooks, stirring frequently for 20 minutes. Add flavoring. Pour into hot jars and seal.
20 MINUTE APPLE BUTTER
12 c. applesauce
7 c. sugar
1 sm. pkg. strawberry Kool Aid
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. cloves
Combine the above ingredients and bring to boil on medium heat. Cook for 20 minutes, stirring constantly. Put in jars and seal. Process pints and quarts 10 minutes in hot water bath.
MARTHA'S BEET JELLY
6 1/2 c. beet juice, strained
2 pkg. Sure-Gel
7 c. sugar
2 pkg. Kool-Aid, any flavor
Add Sure-Gel to juice and bring to a boil and add sugar, then boil 15 minutes. Remove from heat and add Kool-Aid and stir until dissolved. Put in jars and seal.
KOOL - AID PIE
1 pkg. Kool-Aid
1 can evaporated milk, chilled
Sugar to taste
Prepared graham cracker crust
Chill evaporated milk. In large bowl pour chilled milk, Kool-Aid and sugar to your taste and beat until milk starts to set. Pour into prepared pie crust. Chill and serve. This pie must be kept refrigerated.
SHONEY'S STRAWBERRY PIE
1/4 or 1/2 pkg. strawberry Kool Aid
4 tbsp. cornstarch
Red food coloring (if desired)
1 c. sugar
2 c. water
2 baked pie shells
Mix dry ingredients. Stir water and food coloring into dry ingredients. Cook until thick over low heat. Put one layer of filling into baked pie shells. Place unsweetened strawberries into this mixture in pie shells. Pour rest of filling in. Chill and put Dream Whip over the top.
ORANGE CARROT AND RAISIN SALAD
1/4 c. orange Kool-Aid sugar sweetened drink mix
3/4 c. mayonnaise
4 c. shredded carrots
1/2 c. raisins
1/2 c. coconut
Blend Kool-Aid mix into mayonnaise. Stir in remaining ingredients. Chill 1 hour. Stir before serving. Yields: 8 servings.
TRIFEL SALAD
1 lg. box instant vanilla pudding
1 lg. box strawberry Jello
1 pkg. frozen strawberries, thawed
(10-16 oz.)
4-6 bananas
1 angel food cake
Kool Whip
Mix Jello with hot water only. Add strawberries (thawed). Mix pudding as directed on box. Slice bananas. Slice angel food cake. In a large glass bowl layer as follows: Cake, Jello/strawberry mixture, bananas, pudding. Repeat layers until bowl is full. Chill 2-4 hours. Add Kool Whip before serving.