Strawberry Punch

1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled
Directions
In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts.
Nutritional Facts
1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

Green Juice Smoothie

Juice Together: 

10-12 apples (depending on their size)

One whole pineapple

2 Limes (skin peeled, but try to leave as much of the white skin as possible)

1/2 a cucumber

1 heaping handful of spinach

1 heaping handful of kale

{This will make about half a pitcher}

Blend Together: 

1 cup of ICE

1/2 Avocado

3-4 cups of Juice (depending on the consistency you like - thin or thick)

-Ali Micek

Cresent Pizza Rolls

Ingredients

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4

cup pizza sauce

3/4

cup shredded mozzarella cheese

1/2

cup sliced pepperoni (24 slices)

1

teaspoon grated Parmesan cheese

• 1 Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
• 2 Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
• 3 Bake 13 to 15 minutes or until deep golden brown. Serve warm.