Fresh Squeezed Lemonade

1 cup fresh lemon juice (about 6 to 8 lemons)

3/4 to 1 cup sugar

6 cups cold water

 You may want to add more or less sugar depending on your preference.

Pour all ingredients into a two quart container and shake until sugar is dissolved. 

Serve chilled. 

Mmmm, so so good.

No bake Pineapple dessert

Ingredients

For the crust:

2 1/2 cups crushed graham crackers

1/4 cup butter

1/4 cup sugar

1/2 teaspoon salt

Filling:

4 ounces cream cheese, softened

1/2 cup  butter, softened

2 cups powdered sugar

1 (20-ounce) can crushed pineapple, very well drained

1 (8-ounce) container frozen whipped topping, thawed

Make The crust:

Preheat the oven to 300°F.  

Melt the butter and combine the graham crackers, butter, sugar, and salt.  Stir until the graham crackers are coated in the butter.  Pour about 2 cups of the mixture into the bottom of an 8x8-inch baking dish and firmly press flat to form the crust.  I like to use the bottom of a metal measuring cup for this.  Set the remaining crumb mixture aside to be used as the topping.  Bake the crust for about 10 minutes.  Cool completely.  

Make the filling:

In a large bowl, beat the cream cheese and butter together.  Add the powdered sugar and mix well.  Add the drained pineapple and stir to combine.  Fold in the whipped topping.  

After the crust has cooled, spread the pineapple mixture evenly over the crust.  Sprinkle the top with the remaining crumb mixture.  Refrigerate overnight (or at least 4 hours) to allow the filling to set.

Long Grain Rice

YIELD Makes about 4‚ cups, serving 6

INGREDIENTS

3 cups water

1 1/2 cups long-grain rice (not converted)

1 1/4 tsp salt

PREPARATION

In a 2 1/2- to 3-quart heavy saucepan combine all ingredients and boil, uncovered, until steam holes appear in rice and grains on surface appear dry, about 8 minutes. Cover pan and cook rice over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.

Fluff rice with a fork before serving.