I saw this recipe for Pink Lemonade Sherbet Party Punch Recipe and just had to share it with you. I just love the way it looks and seems so refreshing. This would be ideal for a little girl's birthday party. Here is the receipe:

Pink Lemonade Sherbet Party Punch Recipe

Prep: 4 hours
Total Time: 4 hours
Serves: 12
  • 1 can frozen pink lemonade concentrate
  • 2-1/2 cans water
  • 1 carton Raspberry sherbet
  • 2 liter Sprite
  • 3 lemons
  1. In a pitcher, combine the pink lemonade concentrate and the cans of water.
  2. Freeze for about 4 hours until slushy.
  3. In the pitcher, add the lemons and a thick layer of raspberry sherbet.
  4. Pour the Sprite over the top of sherbet and stir just a bit so it gets nice and frothy on top.
  5. Serve immediately.

Photo and Recipe Courtesy of  Family Food Finds.

Doesn't it look good?  I can see all of ya'll sipping this in the summertime.  Enjoy! :)

What's For Dinner Tonight?

I always have this problem.  It gets to be about 4:00 in the afternoon and I still haven't decided what to cook for dinner.  I really hate that.  So I think to myself, what is it going to be?  I head over to Pinterest and look at some of the receipes I have bookmarked there and I found this one:

                                                                                             Source: via Kathryn on Pinterest

Crock Pot Chicken Enchilada Soup
Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g Sodium: 572 mg (without salt) 

2 tsp olive oil
1/2 cup onion,
chopped 3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream (optional)

Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy! This is really, really good. Did I say really? This recipe comes from Thanks Skinny Taste! It was delicious!

Country Bob's Wingettes

5 pounds chicken wings
4 cups of flour
1/4 cup granulated garlic
4 tsp. Country Bob's Seasoning Salt
1/4 tsp. red pepper
Oil for deep - frying
1/2 cup Country Bob's All Purpose Sauce

Cut off and discard the wing tips and separate each wing into 2 pieces at the joint if desired.  Rinse the chicken wings, drain and set aside.  Combine the flour, granulated garlic, Country Bob's Seasoning Salt and red pepper in a double thickness paper bag and shake well until mixed.  Add the wings, several at a time, and shake until coated.  Heat the oil to 350 degrees in a deep fryer.  Add the wings, several at a time, to the hot oil and fry for 10 minutes or until golden brown.  Drain on paper towels and place in a large bowl.  Add the desired about of Country Bob's All Purpose Sauce and toss lightly until coated. Serve with additional sauce.  Yield:  variable.



1 Cup Vegetable Oil
1/4 Soy Sauce
1/2 Cup Vinegar
2/3 Cup Country Bob's All Purpose Sauce
2 Tablespoons Dry Mustard
1 Teaspoon Salt
1 Tablespoon Pepper
2 Teaspoons Chopped Fresh Parsley
1/2 Teaspoon Garlic Powder
1/2 to 1 Teaspoon Tabasco Sauce (Optional)

Combine the oil, soy sauce, vinegar, Country Bob's All Purpose Sauce, dry  mustard, salt, pepper, garlic powder and Tabasco Sauce in a blender and process until the parsley is pureed.  Use a desired for preparing beef, venison or chicken.  For best grilling flavor, marinate the meat in the refrigerator for 2 to 4 hours.

Yield 2 1/2 cups


  1. The chicken enchilada soup looks delish!
    Stopping by from the alexa train!
    Come over and visit..

  2. The Pink Lemonade Punch looks awesome. Can't wait to have a party to try it.

  3. I love Country Bob's marinades, we have tried a few things with them,looks like this will be next.


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