If red is your favorite color, get ready to make these pretty red recipes. Enjoy eating them with your family. Don’t forget to tell your family that you love them!
Easy Cherry Pie
1 graham-cracker piecrust (10 inches/25 cm)1 pint (.5 L) vanilla ice cream or frozen yogurt4 ounces (113 g) cream cheese, softened1 cup powdered sugar1 package whipped topping (8 ounces/227 g), thawed1 can (21 ounces/595 g) cherry pie filling
1. Fill the piecrust with ice cream or yogurt. Cover and freeze for 30 minutes.
2.In a mixing bowl, mix cream cheese and powdered sugar until smooth. Stir in whipped topping.
3.Spread the cream cheese mixture over the ice cream. Cover and freeze for 4 hours.
4.Before serving, spoon pie filling onto the pie. Cut into 8 slices and enjoy.
Salsa Snack
6 two-inch-square (5-cm) cheese slices6 two-inch-round (5-cm) crackers3 teaspoons chunky salsa
Place a cheese slice on each cracker. With permission, microwave the crackers for 15 seconds or until the cheese starts to melt. Place 1/2 teaspoon of salsa on top of each cracker and enjoy.
Peppers and Dip
1 large red pepper1/2 cup sour cream1/2 cup mayonnaise1 1/2 teaspoons dill weed1/2 teaspoon parsley1/2 teaspoon seasoned salt1/2 teaspoon dried minced oniondash of garlic powdervegetables of your choice: baby carrots, sliced celery stalks, radishes, or cucumber slices
1. With help from an adult, cut a 2-inch (5-cm) slice off the bottom of the red pepper. Set aside. This will be your serving dish for the dip. Slice the remaining red pepper into strips.
2. Mix the sour cream, mayonnaise, dill weed, parsley, seasoned salt, onion, and garlic powder in a small bowl.
3. Pour 2–4 tablespoons of the mixture into the bottompper until it’s full. Reserve the rest of the dip to refill your pepper serving dish. Serve with red pepper strips and other vegetables. Serves 4.
